A very long time ago gelato was but a luxurious gastronomic treat that only royalty had the luck to enjoy! There was ice brought form the mountains, there was milk and there was fruit. A mix of the three would then be transformed into a delicacy that chilled the hot summers of those days.
Time has gone by! Somewhere along the line, the progress and a process of transformation made that exclusive gastronomic delicacy available to everyone . From the rocky mountains, to the wooden bucket freezer and to the advent of mechanical refrigeration.
We are soon going to witness an event that could represent once more an important turning point in the world of gelato. Identità Golose 2016 - The International Chef Congress - will be presenting the second edition of Identità Gelato to the public. Organised in Milan during the first week of March, this extraordinary event will bring together cooks and chefs of all sorts. The theme - The Strength of Freedom - is a strong statement that launches "a comprehensive discussion on the values of free creativity and free conviviality, so strongly put to the test by the tensions affecting the world." Experts of the field, such as Antonio Cappadonia, Paolo Brunelli, Moreno Cedroni, and Simone Bonini will perform a personal interpretation of the many faces of gelato.
The event will start with Antonio Cappadonia's practical recollection and demonstration of the traditional method of making granita, using salt and ice. A comparison with the revolutionary batch freezer Principessa will make us reflect on the continuous transformation of the process of gelato making. Gaya Machinery Technology Innovation created this heap of technology and design with the determination to imprint and take part in this on-going process. Then, each and every expert will bring forward to the audience a personal interpretation of this year's congress theme - The Strength of Freedom. They will unleash their fantasy and tell gastronomic stories of iconic, rebel and unusual gelato colours and flavours.
If you want to know more, you just have to prepare your palate and taste buds and meet us Sunday, March 6th, at 10 a.m. in Blue Hall 1, at MiCo Milano Congressi in Via Gattamelata - Gate 14.