Sorì Italia at Identità Golose with Franco Pepe, Giacomo Garau and Alberto Buonocore
Identità Golose, scheduled for March 9-11, this year places the emphasis on the subversive component of gastronomic evolution: “There is no innovation without disobedience: revolution today” is the theme of the 19th edition of the kermesse, around which interviews, master classes and talks will be developed.
The brothers Antonello and Gaetano Sorrentino, CEO and co-owner of the Campania-based company Sorì Italia, will also be guests of the International Gastronomy Hub in Milan and will bring their own testimony on the topic at hand with a selection of their products. At the Allianz MiCo, venue of the prestigious gastronomic congress, it will be possible to learn about and taste the wide range of Sorì's signature products: from Mozzarella di Bufala Campana Dop to Burrata di Bufala, from Fior di Latte to Smoked Provola.
The “disobedience” of which they are proud concerns, notably, Fior di Latte: the Sorentinos decided to create a voluntary specification, developed in collaboration with Franco Pepe, an internationally renowned pizza artisan, with the aim of maximizing the value of the Fior di Latte Appennino product from Campania. Where no precise rules exist, Sorì wanted to codify an accurate procedure, aimed at raising the quality standard of Fior di Latte to the maximum.
"From a need for rigor comes Sorì Italia's Fior di Latte," reads a note, "the result of processing conducted exclusively from local raw materials and subjected to slow maturation. Our Fior di Latte is made according to the family dairy tradition, which we have been handing down for generations, since 1868," Antonello Sorrentino points out. "The ingredients are simple: fresh, selected cow's milk and microbiologically pure spring water, which we subject to more than 300 weekly checks." At Sorì's stand, during the three-day Identità Golose event, three highly experienced master pizza makers will take turns. It starts on March 9 with Alberto Buonocore, the pizzaiolo of Fedegroup, who will make his pizzas with Mozzarella di Bufala campana DOP; on the 10th the baton will pass to Franco Pepe, of Pepe in Grani, who will use Fior di Latte Appennino campano, and on the 11th it will be the turn of Giacomo Garau, of Pizzeria Olio&Basilico, with specialties made with slow-ripened Smoked Provola.
