Umbria is the protagonist at Identità Golose Milano 2026 with seven chefs, excellent products and a new vision of local cuisine.
Umbria arrives at the Identità Golose Milano 2026 event (21st edition of the congress) as a guest region, bringing its treasure chest of agrobiodiversity products to the center of the scene and a new generation of chefs who are helping to redefine the gastronomic story of the territory.
The meeting scheduled until 9 June 2026 at the Allianz MiCo North Wing in Milan represents the main international meeting point for haute cuisine and signature pastry making, which this year explores the theme “Future Identity”.
Seven chefs, seven different paths and an extraordinary agri-food heritage become the starting point to show a contemporary Umbria, capable of looking to the future without losing the connection with its roots.
A collected and authentic region, Umbria preserves a food richness that finds expression in a unique biodiversity, in quality agricultural production, in artisanal traditions and in a food culture deeply intertwined with the landscape.
“For a long time this heritage has been told above all through traditional cuisine, based on the centrality of the product, on family memory and on peasant knowledge” recalls the regional councilor for Agriculture and Tourism, Simona Meloni. “Today – he underlines – alongside this legacy, a new gastronomic scene is emerging made up of chefs who have gained experience in Italy and abroad and who have chosen to develop personal, contemporary research deeply linked to the territory in Umbria”.
“The presence at Identità Golose – he continues – arises precisely from the desire to talk about this evolution: a region that continues to safeguard its agri-food heritage but which, at the same time, interprets it with new languages, building a dialogue between agriculture, sustainability, research, creativity and gastronomic culture”.
Strategic partners of the project, together with the Umbria Region, are the Umbria Chamber of Commerce and the 3A Park – Umbria Agri-Food Technology Park, a regional body involved in the protection, certification and valorisation of quality agri-food production.
The collaboration with Identità Golose was therefore born with the aim of bringing to the attention of the national public not only the best-known products, but also those less visible production realities that contribute to keeping regional biodiversity and the protection of rural areas alive. A direct dialogue between agriculture and haute cuisine which also takes on an important cultural, social and tourist value, supporting the work of producers and strengthening the link between quality, territory and local development.
Representing this new phase of Umbrian gastronomy are seven chefs selected by Identità Golose, who, through different experiences and sensitivities, share a common vision: considering the territory as a living material to be interpreted, enhancing seasonality, identifying products and relationships with the agricultural world.
Emanuele Mazzella leads the Cedri and Osteria del Borgo restaurants at the Borgo dei Conti Resort. His cuisine stands out for its elegance, technical precision and valorisation of the Umbrian agricultural and pastoral supply chains, with particular attention to the seasonality and quality of the raw materials.
Andrea Impero, chef of Elementi Fine Dining within the Borgobrufa Spa Resort, develops a gastronomic proposal that brings together technique, research and lightness. His work reinterprets local heritage through a contemporary and international vision, maintaining a strong connection with regional identity.
Serena Sebastiani, at the helm of the kitchen at Tenuta Borgo Santa Cecilia near Gubbio, builds a proposal strongly rooted in the Umbrian landscape, enhancing wild herbs, vegetable gardens, game, forest and seasonal products in an authentic and current narrative of the territory.
Giulio Gigli, chef of the UNE restaurant in Capodacqua di Foligno, is among the most interesting figures of new Italian cuisine. His research often starts from the vegetal world, from micro-seasonality and from spontaneous productions to give life to a cuisine with an identity, innovative and deeply connected to the territory.
Vittorio Ottavi, with the Ottavi Mare a Bevagna project, proposes an original interpretation of the regional gastronomic panorama, creating a dialogue between marine culture and territorial sensitivity. A cuisine that combines sea and countryside through balance, precision and a strong personal identity.
Anna Rita Simoncini, at the helm of I Sette Consoli of Orvieto, represents one of the historical references of Umbrian catering. His cuisine constitutes a bridge between gastronomic memory and contemporaneity, enhancing the local heritage with measure, depth and rigor.
Ronald Bukri, chef and co-founder of Coro in Orvieto, develops an essential and contemporary proposal that intertwines international influences, innovation and gastronomic memory, keeping the product and taste at the center of his research.
Presence at Identità Golose therefore represents not a point of arrival, but the beginning of a journey of storytelling and valorization that focuses on what has always made this region unique: the connection with the land, the quality of the raw materials, the work of the producers and the ability to transform one’s identity into a resource for the future.
