The new edition of the iconic Identità Golose culinary conference will take place at Eataly Chicago, October 1-2, and New York, October 4-6, 2016.
The new edition of the iconic Identità Golose culinary conference will take place at Eataly Chicago, October 1-2, and New York, October 4-6, 2016. The conference brings together some of the finest names in international haute cuisine to host cooking seminars and 5-course pairing dinners.
Berlucchi, the producer that created in 1961 the very first bottle-fermented sparkling wine in Franciacorta, will be the Official Sparkling Wine of the conference and will offer its Franciacortas in dinners and seminars throughout the conference. In particular, guests will have the opportunity of savoring Franciacorta ’61 Brut, a crisp cuvée of Chardonnay (90%) and Pinot Noir (10%) that matures at least two years sur lie, and Franciacorta Rosé ’61, a seductive blend of Pinot Noir (60%) and Chardonnay (40%) aged two years minimum.
But the spotlight will be on Berlucchi and its Franciacortas at one of the stellar moments of the conference, the dinner created by Chef Massimo Bottura, who was recently named, and right in New York, The World’s Best Restaurant.
Bottura will bring to the Big Apple his utterly original creations, among them his “Una Lenticchia Meglio Del Caviale (A Lentil Better than Caviar),” which will be paired with Berlucchi ’61 Franciacorta Nature 2009 (Vintage-dated, no dosage), a cuvée matured five years sur lie that marries together the elegant crispness of Chardonnay (80%) with the earthy mineality of Pinot Noir (20%). This Franciacorta, with its clean contours, and vibrant, rich palate, is receiving increasing accolades from the most expert critics and demanding wine-lovers.
“We are delighted to bring our Franciacortas to Identità Golose, since we fully share the values that this conference represents,” stated Cristina Ziliani, Berlucchi Director of Communications. ”We are equally pleased to be able to partner our latest wine, ’61 Nature, with a dish by Massimo Bottura, whom we value not only as a superb chef but also as a dear friend. In fact, we had the privilege of collaborating with Massimo right after he returned to Italy after his nomination as World’s Best Chef” .
“The name we selected for these Franciacortas, ’61, recalls the year we made the area’s very first Franciacorta”, said Cristina Ziliani. “When you taste them, you will discover how versatile and food-friendly they are, worlds apart from any sipping-only bubbly!”.