Chef Serpico representing USA at Milan Expo

The World's Fair now underway in Milan, Italy, will have some high points before it wraps up at the end of the month.

A team of bakers turned out the world's longest baguette on Sunday, and the record for the world's longest pizza was set in June.

Though Guinness won't be around this week, the food crowd will be when Philly-based chef Peter Serpico, chef-owner of South Street's Serpico, will cook Oct. 20 and 21 at the American-themed restaurant curated by James Beard Foundation in the Milan Expo's USA Pavilion.

Among the chefs who have appeared at the expo are Mike Isabella of Grafiatto in Washington, David Kinch of Manresa in Los Gatos, Calif., and Mark Ladner of Del Posto in New York

The expo's overarching theme is creating sustainable food worldwide.

Serpico may be in Italy, but "I'm going to stick to what I do," he said.

With a few clever nods to his hosts.

His passed hors d'oeuvres will include fried polenta (though with Alaskan king crab, citrus mayonnaise, and grated Tobasco) and daikon tortellini (with nori, grilled pork belly, and spicy pork jelly).

The first course is Italian scampi carpaccio (with lemon juice poppy seeds, and olive oil), followed by steamed egg custard (with Italian white truffle, crispy potato, chicken stock, brown butter, and chive); blackened sockeye salmon (with celery dashi, braised lettuce, and artichoke); and American beef ribeye cooked over open fire (with sunchoke confit, fresh porcini, and amaro

The fifth course will be Philly pretzel gelato, with lychee, mustard, and bee pollen

Serpico is bringing along sous chef Allen Carringer, a former sous at Osteria in Moorestown. "He's never been to Italy, but he's an Italian at heart," Serpico said. "He's the only guy I know who drinks sambuca with espresso beans."