From February 22 to 24, Milan becomes the nerve center of haute cuisine with the return of Identità Milano, the prestigious event dedicated to culinary excellence. Among the highlights, pizza will take center stage within the Sorì spaces, where some of the most renowned master pizzaiolos will take turns showcasing their craft.
An extraordinary team of talents – Franco Pepe, Ciro Salvo, Antonio Cavoto, Giovanni Senese, Tonino Cogliano, Antonio Visentin, and Giammarco Ambrifi – will lead a journey into the world of premium dairy products, revealing their use in the most innovative pizza toppings.
Identità Milano continues to be an unmissable event for professionals and enthusiasts of food and wine, offering a comprehensive overview that spans from gastronomy to hospitality during an intense three-day program filled with meetings and discussions. The Allianz MiCo will be transformed into a grand laboratory of flavors, where Italian craftsmanship will take center stage.
A key role in this edition will be played by Sorì, a leading company in the dairy sector, which will celebrate the connection between its products and gourmet pizza at its booth (Pavilion 1, Stand D8). With an international distribution network spanning over 60 countries, Sorì will highlight the versatility and quality of its creations through collaborations with some of the most influential figures in the art of pizza-making.
The program will feature a rich lineup of events: on Saturday, February 22, at 12:00 PM, Franco Pepe, a master of pizza and a special guest even at the British royal court, will take the stage to present some of his most iconic creations, enhanced by Sorì’s premium dairy products. In the afternoon, at 3:00 PM, Antonio Cavoto, a pizzaiolo from San Marco dei Cavoti, will take over. Through his pizzeria Mangia Pizza, he has brought a slice of Italy to the heart of Amsterdam.
On Sunday, February 23, it will be Giovanni Senese’s turn at 12:00 PM, exploring the fusion between Campanian tradition and Ligurian influences. At 3:00 PM, Tonino Cogliano, from Imperfetto Pizzeria in Île-de-France, will demonstrate how the passion for pizza can transcend national borders and captivate even the most refined palates.
Monday, February 24, will begin with Ciro Salvo of 50 Kalò, a key figure in the international pizza scene, who at 12:00 PM will show how ingredient quality makes all the difference. The event will conclude at 3:00 PM with Antonio Visentin and Giammarco Ambrifi of Pizzeria della Passeggiata, who combine family traditions with modern and surprising interpretations.
The live cooking sessions will provide an opportunity to experience Sorì’s premium products up close, particularly the Buffalo Burrata, Buffalo Stracciatella, and Buffalo Ricotta Campana DOP. These cheeses, made with milk sourced from the DOP area, perfectly represent the quality and craftsmanship of Italian dairy production.
“Supporting and passing down the tradition of Italian pizza is our mission,” declare Antonello and Gaetano Sorrentino, leaders of Sorì. “The quality of our products is rooted in the integrity of our land, at the foot of the Roccamonfina Regional Park, and in the artisanal expertise of our family, which has been a benchmark in the dairy sector for over 150 years. We are proud to bring this excellence to Identità Golose, an event that has united key players in the global food and wine industry for twenty years.”
