On January 26th, at Identità Golose Milan, the first of five evenings dedicated to Mountain Cuisine took place, inaugurated with a four-hands dinner featuring a dialogue between two authoritative interpreters of the Italian Alpine region: Alessandro Negrini, chef-patron together with Fabio Pisani of Il Luogo Aimo e Nadia, and Riccardo Gaspari, head of SanBrite in Cortina d’Ampezzo.

The event was built around a comparison of territories, stories, and visions, where Valtellina and the Ampezzo Dolomites were showcased through a cuisine deeply connected to the landscape and raw ingredients, interpreted with a contemporary and conscious perspective.

The evening unfolded in three distinct moments, shared with the executive chef of Identità Golose Milan, Edoardo Traverso.
The first moment was a briefing involving the kitchen and service brigades, during which Alessandro Negrini and Riccardo Gaspari presented their vision, discussing dishes, techniques, and service methods.
This was followed by a welcome aperitif for the guests, introduced by Claudio Ceroni, president of Identità Golose, who explained the purpose of the evening within the framework of the project conceived and curated by Paolo Marchi, founder and curator of Identità Golose.
Finally, the four-hands dinner, the heart of the event, created an authentic gastronomic dialogue between Valtellina and the Dolomites.

When presenting the menu, Alessandro Negrini spoke about his deep connection to his homeland, choosing to represent Valtellina through one of its most iconic dishes: Pizzoccheri Valtellinesi. The chef described this dish as “tribal,” because it originates from a specific territory and is inseparable from the cultural and human context that gave it life, in full alignment with the Territori project, carried out together with Fabio Pisani at Il Luogo Aimo e Nadia.

Alongside this vision, Riccardo Gaspari’s cuisine told the story of the forests and pastures of Ampezzo, with essential and measured dishes that highlight the raw ingredients without overshadowing them.

The evening’s menu followed a four-course journey, alternating the two culinary identities in a harmonious dialogue:

• Char – trout beurre blanc, chard brunoise – Riccardo Gaspari

• Pizzoccheri Valtellinesi – Alessandro Negrini

• Venison, mushrooms, green sauce – Riccardo Gaspari

• Chestnut, apple, and cream – Alessandro Negrini

A dinner that conveyed the truest meaning of mountain cuisine: a story of territories, technique, and identity, expressed through the shared voice of two chefs united by a common vision.