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Identita' Golose: Seminar with Carlo Cracco

Identita' Golose: Seminar with Carlo Cracco

Events - Cooking classes
  • 10/3/2018
  • 12:00 PM - 1:00 PM
  • NYC Flatiron
$125.00

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The Extraordinary World of Italian Pasta

The acclaimed International Chefs Forum, Identità Golose, returns to Eataly New York for its ninth U.S. edition this fall. Identità Golose brings together 7 of the most notable chefs and most celebrated culinary personalities for a 3-day convention. Five intimate seminars will invite a handful of epicureans to experience the work of these all-star chefs firsthand and to be exposed to the latest techniques and trends that define today’s culinary world. 

“The Human Factor” will be a prominent, overarching theme throughout the week’s events. In an era dominated by intense economic and political tension, and by such a widespread use of communication on social networks that too often leads to losing touch with people, nourishing human relationships, at work as well as at home and in one’s free time, becomes more and more precious and revolutionary. No technology will ever be able to replace a real relationship between people. Of course, finding time to speak and discuss is becoming more and more difficult. We easily escape reality and hide into the virtual, but when you do catch someone else’s attention, it’s incredible.

Fifth and last lesson: Carlo Cracco and The Extraordinary world of Italian Pasta. Last winter he opened his main restaurant in the Octagon of the Galleria Vittorio Emanuele, the Milanese sitting room by definition. Though Cracco is a synonym of rice, when he works with pasta he can strike with as much vigour and competence. As he works his magic, you will enjoy each dish — prepared and plated before your eyes! — served with complementary wine pairings.

Reserve quickly, as limited seats are available!

Check-in for your reserved seminar at the La Scuola host stand, located just inside the 23rd St. store entrance. Please bring a copy of your email confirmation. Seating is first-come, first-served, and all guests planning on consuming alcohol must be able to produce government-issued identification to prove they are 21 or over. Due to the nature of this event, we will not be able to accommodate allergies or dietary restrictions. 

Scuola Grande

200 Fifth Avenue

New York City NY 10010

212.539.0205

lascuola@eataly.com

Menu:

  • Spaghettone Senatore Cappelli, Cavolo Viola, Gruè di Cacao e Uova di Salmone

Wine: to be determined

​Due to the nature of the event, we are unable to make menu substitutions to accommodate allergies or dietary restrictions.

Carlo Cracco

Carlo Cracco: What more can we say about Carlo CraccoMasterchef from Vicenza, a world-traveler like all chefs – because experience, observation and knowledge are the real bricks of every great cooking structure – settled in Milan since 2001 and since 2007 unique boss of one the most amazing restaurants I've ever seen? We can start by saying that he wears an “anti-guru” nice beard, that he is a positive man and that he loves challenges, especially those set on stoves. For example, during Le Fooding ’s Milan edition, a French event bringing together great chefsto a rock concert atmosphere, Cracco prepared the less obvious and more disturbing dish, matching oysters and kidney (assisted also with sea urchins).

The way this guy crosses flavors (hot salad and mushroom, crème brûlée with ‘olive oil butter’) is not just a game that makes use of products and blends them in order to play with contrasts. It’s a philosophy of synthesis: in the end it’s not diversity to be enhanced, but a brand new born taste. It is not just assembly, it’s research. It’s a real challenge because it’s not easy to manage a restaurant like this one in the center of Milan with this excellent level of magic. But Carlo can seduce any time with his charm and his ability not to take anything for granted. In years, it’s still this the element fascinating me the most: he’s ability to keep his personality and, at the same, the courage to invent himself, without succumbing to the temptation to tune himself on fashion or on the easiness of a repetitive style.

The other thing I like about Cracco is him being a boss surrounded by co-workers who are always talented like Luca Sacchi, his sous-chef or, before, Matteo Baronetto and Luca Gardini, now gone elsewhere. The skill of the people around you is always an important sign of your skill. Only the poor ones, in fact, choose bad employees. Therefore Carlo Cracco shines along with his team and always gives new experiences. Like good cooks, gourmets like to travel, discover, feel. And they always come back to the place where they felt something special, where memory has been really affected. Mine by Cracco was strongly impressed.

Description

The Extraordinary World of Italian Pasta

The acclaimed International Chefs Forum, Identità Golose, returns to Eataly New York for its ninth U.S. edition this fall. Identità Golose brings together 7 of the most notable chefs and most celebrated culinary personalities for a 3-day convention. Five intimate seminars will invite a handful of epicureans to experience the work of these all-star chefs firsthand and to be exposed to the latest techniques and trends that define today’s culinary world. 

“The Human Factor” will be a prominent, overarching theme throughout the week’s events. In an era dominated by intense economic and political tension, and by such a widespread use of communication on social networks that too often leads to losing touch with people, nourishing human relationships, at work as well as at home and in one’s free time, becomes more and more precious and revolutionary. No technology will ever be able to replace a real relationship between people. Of course, finding time to speak and discuss is becoming more and more difficult. We easily escape reality and hide into the virtual, but when you do catch someone else’s attention, it’s incredible.

Fifth and last lesson: Carlo Cracco and The Extraordinary world of Italian Pasta. Last winter he opened his main restaurant in the Octagon of the Galleria Vittorio Emanuele, the Milanese sitting room by definition. Though Cracco is a synonym of rice, when he works with pasta he can strike with as much vigour and competence. As he works his magic, you will enjoy each dish — prepared and plated before your eyes! — served with complementary wine pairings.

Reserve quickly, as limited seats are available!

Check-in for your reserved seminar at the La Scuola host stand, located just inside the 23rd St. store entrance. Please bring a copy of your email confirmation. Seating is first-come, first-served, and all guests planning on consuming alcohol must be able to produce government-issued identification to prove they are 21 or over. Due to the nature of this event, we will not be able to accommodate allergies or dietary restrictions. 

Location

Scuola Grande

200 Fifth Avenue

New York City NY 10010

212.539.0205

lascuola@eataly.com

Menu

Menu:

  • Spaghettone Senatore Cappelli, Cavolo Viola, Gruè di Cacao e Uova di Salmone

Wine: to be determined

​Due to the nature of the event, we are unable to make menu substitutions to accommodate allergies or dietary restrictions.

Teacher

Carlo Cracco: What more can we say about Carlo CraccoMasterchef from Vicenza, a world-traveler like all chefs – because experience, observation and knowledge are the real bricks of every great cooking structure – settled in Milan since 2001 and since 2007 unique boss of one the most amazing restaurants I've ever seen? We can start by saying that he wears an “anti-guru” nice beard, that he is a positive man and that he loves challenges, especially those set on stoves. For example, during Le Fooding ’s Milan edition, a French event bringing together great chefsto a rock concert atmosphere, Cracco prepared the less obvious and more disturbing dish, matching oysters and kidney (assisted also with sea urchins).

The way this guy crosses flavors (hot salad and mushroom, crème brûlée with ‘olive oil butter’) is not just a game that makes use of products and blends them in order to play with contrasts. It’s a philosophy of synthesis: in the end it’s not diversity to be enhanced, but a brand new born taste. It is not just assembly, it’s research. It’s a real challenge because it’s not easy to manage a restaurant like this one in the center of Milan with this excellent level of magic. But Carlo can seduce any time with his charm and his ability not to take anything for granted. In years, it’s still this the element fascinating me the most: he’s ability to keep his personality and, at the same, the courage to invent himself, without succumbing to the temptation to tune himself on fashion or on the easiness of a repetitive style.

The other thing I like about Cracco is him being a boss surrounded by co-workers who are always talented like Luca Sacchi, his sous-chef or, before, Matteo Baronetto and Luca Gardini, now gone elsewhere. The skill of the people around you is always an important sign of your skill. Only the poor ones, in fact, choose bad employees. Therefore Carlo Cracco shines along with his team and always gives new experiences. Like good cooks, gourmets like to travel, discover, feel. And they always come back to the place where they felt something special, where memory has been really affected. Mine by Cracco was strongly impressed.