{"id":5459,"date":"2022-07-22T17:58:41","date_gmt":"2022-07-22T15:58:41","guid":{"rendered":"https:\/\/www.cacioepepeday.com\/evento-cacio-e-pepe-day-2022\/"},"modified":"2022-11-11T11:37:16","modified_gmt":"2022-11-11T10:37:16","slug":"event-cacio-and-pepe-day-2022","status":"publish","type":"page","link":"https:\/\/www.cacioepepeday.com\/en\/event-cacio-and-pepe-day-2022\/","title":{"rendered":"Event"},"content":{"rendered":"\n\t
\n\n\t\t \n\t\t\t\n\t\t\t\t\n\t\t\t\t\n\t\t\t\t\"Evento\"\n\t\t\t<\/picture>\n\t\t\n\t\t
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\n\t\t\t\t\t\t\t\t\tTHE MANIFESTO<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t
CACIO E PEPE DAY<\/div>\n\t\t\t\t\t\t\t\t\t\t \t

Kindness in conviviality<\/em><\/h2>\n\t\t \n\t\t \t\t \t
<\/div>\n\t\t \t\t \t\t \t
We live our lives together, literally, and we do it around a table laid for eating. Sociality is built on tastes that remind us of the world we come from or the world in which we live.<\/div>\n\t\t \t\t \t\t\t<\/div>\n\t\t<\/div>\n\n\t\t\n\t<\/section> \n\n\n\n\n

Event overview<\/h2>\n\n\n\n\t
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Cacio & Pepe Day <\/strong>is an experience conceived by Antonella Bondi and belongs to the Fine Food Society <\/strong><\/a>project:
– offering concrete support for the tourism, food, wine and hospitality industries of the \u201cBel Paese\u201d, the producers, the restaurants , the chefs
– promoting Italian cuisine abroad.<\/p>\n\n\n\n

Cacio & Pepe is a historical pasta dish that perfectly represents the very idea of Italianit\u00e0, especially outside Italy.  It is therefore an ideal medium for the promotion of Italian cuisine and culture around the world<\/p>\n\n\n\n

It is an instrument that enables ideas and values to be shared with other countries, a wide ranging project that spans different cultural fields: Italian tradition, culture and lifestyle are revealed through one of the most powerful means of bringing people together, food.<\/p>\n<\/div>\n\n\n\n

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The first Cacio & Pepe Day <\/strong>took place successfully 20 & 21 November 2021 in Milan, Rome and Tokyo<\/p>\n\n\n\n

The event was not only a celebration of this most iconic dish of Italian cuisine and living well.<\/p>\n\n\n\n

It represented the launch of a wider cultural and gastronomic initiative, through which Italy shows itself to the world, its style and identity, all with the theme of sustainability.<\/p>\n\n\n\n

Cacio & Pepe Day<\/strong>  reaffirms Italy\u2019s vocation for sharing and conviviality<\/em>, driven by the spirit that deeply unites the Italian people and highlights their innovations through history, tradition and creativity.<\/p>\n<\/div>\n<\/div>\n\n\n\n

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November 14th<\/sup> 2022 in Milan at 10.00 am<\/h3>\n\n\n\n

Milan Triennale<\/h4>\n\n\n\n

Cacio & Pepe Day<\/strong> Symposium
presented by Pierluigi Pardo<\/strong>
<\/p>\n\n\n\n

+ Cacio & Pepe Sounds Ritual<\/a><\/strong> curated by Charles Spence<\/strong> (University of Oxford \u2013 Gastrophysics<\/em> – Nobel Prize)
Carlo di Cristo<\/strong> (University of Sannio \u2013 Biology<\/em>)
Antonella Bondi<\/a><\/strong> (Olfactory Design and Food Innovation<\/em>)<\/p>\n\n\n\n

<\/div>\n\n\n\n
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DISCOVER THE PROGRAM<\/a><\/div>\n\n\n\n
download the press release<\/a><\/div>\n<\/div>\n\n\n\n

Speakers:<\/em><\/p>\n\n\n\n

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Charles Spence<\/strong> \u2013 Multisensory Experiences
Massimo Montanari<\/strong> \u2013 La Forma \u00e8 Sostanza
Storie&Cultura dell\u2019 Alimentazione
Paolo Crepet<\/strong> \u2013 Intelligenza Olfattiva e Gustativa
Psichiatra e Scrittore, Sociologo, Educatore ed Opinionista
Carlo Di Cristo<\/strong> \u2013 La Lievitazione e il \u201cPane Cafone\u201d
Annamaria Testa \u2013Raccontare un gusto, uno stile, un paese
Antonio D\u2019Angelo<\/strong> \u2013 L\u2019Eleganza e la Semplicit\u00e0
Maddalena Fossati<\/strong> \u2013 Direttore La Cucina Italiana
Marco Pedrali<\/strong> \u2013 Cacio & Pepe, communications
Roberta Tagliavini<\/strong> \u2013 Owner of the Gallery RobertaeBasta
Giorgetto Giugiaro<\/strong>– designer<\/p>\n<\/div>\n\n\n\n

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Antonella Bondi \u2013<\/strong> Founder C&P Day e Architect – Laura Pagani Cesa \u2013 Milena Polidoro
Errico Maria Cecchetti<\/strong> \u2013Braianlabiulm.com
Vincenzo Russo<\/strong> – Scientific Director of the Neuromarketing Research Center
Emilio Mansi <\/strong>I\u2019mpasta Technology sustainability
Yannick All\u00e9no and Thomas All\u00e8no<\/strong> and the extraordinary initiative in memory of “Antonie All\u00e9no”
Camillo Caddeo Tecnologo<\/strong> leavener gluten-free
Stefano Guizzetti \u2013 Patron e scienziato-gelatiere di Ciacco Lab
Fabio Longhin<\/strong> \u2013 Il bab\u00e0 vegetale
Matteo Frattino<\/strong> – Direttore Marketing AEG
Matteo Casagrande Paladini<\/strong> \u2013 General manager Colline e Oltre (Banca Intesa San Paolo)<\/p>\n<\/div>\n<\/div>\n\n\n\n

DINNER EXPERIENCE<\/h2>\n\n\n\n\t\t\tCACIO&PEPE DAY PROGRAM<\/span>\n\t\n\n\n\n
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3 and 4 October 2022<\/strong>
Launch of the 1st Dinner Experience \u2013 Ristorante Armani Fifth Avenue (New York)
Guest:
Chef Antonio D\u2019Angelo (Accademia Gualtiero
Marchesi) e Carlo di Cristo (Lievitista I\u2019mpasta Technology)
Food Pairing with Bab\u00e0 al Rum Zacapa by Fabio Longhin
October 4, 2022<\/strong>
Cooking Class Chef Giancarlo Morelli for press \u2013 Ristorante Morelli
(Milan)
Theme: Risotto al Cacio & Pepe
Dinner with Tasting Cacio & Pepe
Bombette with Rum Zacapa by Fabio Longhin
13 October 2022<\/strong>
Cooking Class Chef Priyan Wicky per la stampa \u2013 Wicky\u2019sCuisine (Milano)
Theme: Piatto a sorpresa dello Chef
Dinner with Degustazione Cacio &Pepe
Cannoncini al Rum Zacapa di Fabio Longhin
27 October 2022<\/strong>
Cooking Class Chef Enrico Bartolini per la stampa e special guest \u2013 Ristorante
Anima (Milano)
Theme: Piatto a sorpresa dello Chef
Dinner with Degustazione Cacio & Pepe
Zeppole mignon al Rum Zacapa di Fabio Longhin
11 November 2022<\/strong>
Masterclass \u2013 IceCooking Maestro Gelatiere Gianfrancesco Cutelli per la stampa
\u2013 Gelateria De\u2019 Coltelli (Pisa)
Theme: Come realizzare un gelato Cacio&Pepe con basso contenuto di zuccheri
14 November 2022<\/strong>
Dinner Chef Antonio D\u2019Angelo \u2013 Ristorante Nobu (Milano)
Cannoli mignon al Rum Zacapa di Fabio Longhin

<\/p>\n<\/div>\n\n\n\n

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17 November<\/strong> 2022<\/strong>
<\/strong>Dinner Chef Renato Trabalza \u2013 Trattoria Sora Lella (Roma)
Tasting Maestro Gelatiere Gianfrancesco Cutelli \u2013 Gelateria De\u2019 Coltelli
(Pisa)
Food Pairing with Bab\u00e0 al Rum Zacapa di Fabio Longhin
26 November<\/strong> 2022<\/strong>
Cooking Class per la stampa
Theme: Piatto a Sorpresa dello Chef
Dinner Chef Giuseppe Molaro \u2013 Ristorante Contaminazioni (Somma Vesuviana,
NA)
Bombette al Rum Zacapa di Fabio Longhin
1 December<\/strong> 2022<\/strong>
Dinner Chef Marco Amasi e Accademia Gualtiero Marchesi \u2013 Ristorante Teatro alla Scala \u2018L Fouie
Cannoncini al Rum Zacapa di Fabio Longhin
15 December 2022<\/strong>
Dinner Chef Antonio Guida \u2013 Ristorante Seta del Mandarin Oriental (Milano)
Zeppole mignon al Rum Zacapa di Fabio Longhin
Data in via di definizione<\/strong>
Dinner Chef Davide Oldani \u2013 Ristorante D\u2019O (Cornaredo, Milano)<\/p>\n<\/div>\n<\/div>\n\n\n\n

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3\/4 October 2022 in New York<\/em><\/h3>\n\n\n\n\t\t\tARMANI FIFTH AVENUE RESTAURANT<\/span>\n\t\n\n\n\n

See the complete menu<\/strong> and the Photogallery of the event.<\/p>\n\n\n\n

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discover the EVENT<\/a><\/div>\n<\/div>\n<\/div>\n\n\n\n
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Cacio & Pepe Food Sounds Ritual <\/em><\/h3>\n\n\n\n\t\t\tTastings for the 5 senses<\/span>\n\t\n\n\n\n

Immersive experiences that activate the five senses to fully experience a tasting.
Those who try a Cacio & Pepe Sounds Ritual <\/strong>smell, eat, drink and dream, with eyes open certainly, but in such a vibrant way that it is as if they penetrate and feel every little vibration of the world.
The Sounds Rituals <\/strong>revolve around a dish, a drink, a pastry, a place on Earth and through the stimulation of the senses, they excite the thoughts, memories and breath that mark our existence.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"Event overview Cacio & Pepe Day is an experience conceived by Antonella Bondi and belongs to the Fine Food Society project:- offering concrete support ...","protected":false},"author":1,"featured_media":5080,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"open","template":"","meta":{"inline_featured_image":false},"acf":[],"yoast_head":"\nEvent | Cacio e Pepe Day<\/title>\n<meta name=\"description\" content=\"Evento - Gentilezza nella convivialit\u00e0. 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