milan 2025 identity
From Saturday 22 to Monday 24 February at Allianz MiCo, Milan
Identità 2025: A Dream Team of Pizza Makers on Sorì's Stage
Franco Pepe, Ciro Salvo, Antonio Cavoto, Giovanni Senese, Tonino Cogliano, Antonio Visentin, and Giammarco Ambrifi will animate the spaces of the Sorrentino family's dairy company.
Sorì, a dairy excellence since 1868, returns to Identità Milano 2025, the international culinary congress celebrating its twentieth anniversary this year, from Saturday, February 22nd to Monday, February 24th, at Allianz MiCo, the Milan convention center in Piazzale Carlo Magno, 1/Gate. Two decades of culinary culture and avant-garde that have shaped entire generations of chefs and consumers, contributing to tracing the gastronomic trends of the future. A truly special edition that will see Sorì as a protagonist with its own dedicated space, a meeting point for great master pizza makers and a selection of the company's best products.
Among the featured products are the slow-matured Fior di Latte, made with cow's milk from certified farms in the mountain areas of the Campanian Apennines, offering a fresh taste and perfect meltability. Also notable is Bella, the Mozzarella di Bufala Campana DOP with reduced moisture content, ideal for pizza. This is Sorì and Ciro Salvo's new entry project, conceived as a solution to the problem of "wet pizza" to ensure flavor and consistency without sacrificing territoriality and Campanian culture.
“"Preserving and passing on the tradition of Italian pizza," say Antonello and Gaetano Sorrentino, at the helm of Sorì, "this is the mission we pursue every day through a constant search for quality and authenticity. The uniqueness of our dairy products lies in the integrity of our territory, at the foot of the Roccamonfina Regional Park, and in the artisan mastery of our family, which for over 150 years has made Sorì a benchmark in the international dairy landscape. It will be wonderful to present all this on an important stage like Identità Golose, for twenty years a meeting point for the various players who produce, prepare, and showcase the best of Italian and international food and wine around the world."
The space will be enlivened by a true dream team of great pizza makers, all united by being loyal customers of Sorì and ready to answer this call "to the ovens" out of friendship and passion for the company. Kicking off the event on Saturday, February 22nd at 12:00 PM will be Franco Pepe from Pepe in Grani, recently a guest of King Charles III, who will present some of his most iconic pizzas made with Sorì products. This will be followed at 3:00 PM by Antonio Cavoto, the young pizza maker from San Marco dei Cavoti, a small town near Naples, who has been the face of Neapolitan pizza in Amsterdam at the Mangia Pizza pizzeria for years.
On Sunday, February 23rd, at 12:00 PM, the appointment is with Giovanni Senese from Pizzeria Senese in Sanremo and his pizzas that tell the story of the flavors and aromas of Campania and Liguria. At 3:00 PM, it will be the turn of Tonino Cogliano from Imperfetto Pizzeria, the home of Neapolitan pizza in Puteaux, Île-de-France.
The calendar continues on Monday, February 24th at 12:00 PM, with the extraordinary creations of Ciro Salvo from 50 Kalò, an ambassador of pizza worldwide and one of the first great admirers of Sorì products. Closing the last day at 3:00 PM will be Antonio Visentin and Giammarco Ambrifi, second generation of Pizzeria della Passeggiata (LT) who carry on the family business with contemporary doughs and toppings.
During the meetings, all pizza makers will highlight Sorì's buffalo mozzarella and fior di latte, as well as the company's other great products such as Buffalo Burrata, prepared with 100% milk from the DOP area, Buffalo Stracciatella, and Ricotta di Bufala Campana DOP. This will showcase the versatility of a dairy production capable of satisfying the needs of master pizza makers and palates worldwide.
