Once again, Cibus offers participants of the Cibus Buyers Program the chance to indulge in special tasting experiences and thematic itineraries throughout the exhibition, providing insights on new and niche products, regional specialties and emerging trends. In addition to Cibus Destination on Site’s guided visits, this year the event calendar is also enriched by the Cibus Masterclass sessions.
CIBUS DESTINATION ON SITE
Join special thematic itineraries that will guide you through the booths and special areas of Cibus 2024, and enjoy unique moments of storytelling, delightful tasting sessions and networking opportunities
CIBUS MASTERCLASS
The Buyers’ Lounge becomes a food laboratory, where chefs and wine and food experts will provide attendants with exclusive learning and tasting opportunities.
recipe for 4 people:
rigatoni g. 400
“guanciale”g. 300
black pepper to taste
pecorino romano dop g. 100
fermented oranges g. 50
truffle g. 40
method :
brown the julienne guanciale in the pan, add the al dente pasta with the cooking water, off the heat, add the ground pepper, the grated pecorino and the fermented oranges, finish with the freshly cut truffle.
2) Pearled barley creamed with Anzio sardines and bottarga, dehydrated citrus fruits
ingredients for 4 people:
pearl barley g. 250
sardines from Anzio g. 150
bottarga g. 150
dehydrated citrus fruits g. 10
vegetable broth to taste
Salt to taste.
extra virgin olive oil to taste
Method:
Soak the pearl barley in cold water for at least 2 hours, toast it in a saucepan and continue cooking with the boiling vegetable broth. add the sardines and season with salt. Off the heat, add the bottarga, oil and dehydrated citrus fruits.
recipe for 4 people:
rigatoni g. 400
“guanciale”g. 300
black pepper to taste
pecorino romano dop g. 100
fermented oranges g. 50
truffle g. 40
method :
brown the julienne guanciale in the pan, add the al dente pasta with the cooking water, off the heat, add the ground pepper, the grated pecorino and the fermented oranges, finish with the freshly cut truffle.
2) Pearled barley creamed with Anzio sardines and bottarga, dehydrated citrus fruits
ingredients for 4 people:
pearl barley g. 250
sardines from Anzio g. 150
bottarga g. 150
dehydrated citrus fruits g. 10
vegetable broth to taste
Salt to taste.
extra virgin olive oil to taste
Method:
Soak the pearl barley in cold water for at least 2 hours, toast it in a saucepan and continue cooking with the boiling vegetable broth. add the sardines and season with salt. Off the heat, add the bottarga, oil and dehydrated citrus fruits.
Valtellina PDO and PGI products for the Olympic and Paralympic Winter Games Milano Cortina 2026
“The high points of the masterclass are Valtellina PDO and PGI products, proposed with a modern twist by Chef Mattia Giacomelli. Starting with fresh Bresaola della Valtellina tartare, followed by courgette gratin, flavoured with Valtellina Casera and mountain herbs. The first course is obviously Pizzoccheri di Valtellina ̶ buckwheat pasta, proposed in new style ̶ and, finally, a mouth-watering dessert made with Mele di Valtellina (apples). This is followed by a delectable, alluring appetizer: Grana Padano lollipop. The simple recipes that underline the delicious flavours of Lombardy’s mountain areas will be paired with fine Valtellina DOCG wines. A superb food and wine sensory experience!”
The following recipes will be proposed:
- Tartare of Bresaola della Valtellina PGI, porcini mushrooms and citronette;
- Buckwheat, Bresaola della Valtellina PGI, Bitto PDO and artichoke salad;
- Valtellina Casera PDO flavoured courgette gratin seasoned with pestèda (seasoning mix) and thyme;
- Pizzoccheri della Valtellina PGI, with pumpkin flowers, guanciale (cured pork cheek or jowl) and saffron;
- Jelly candies with Mela di Valtellina PGI (Apples);
- Grana Padano PDO lollipop.
Pairing with Valtellina DOCG wines.
Chef: Mattia Giacomelli
Valtellina PDO and PGI products for the Olympic and Paralympic Winter Games Milano Cortina 2026
“The high points of the masterclass are Valtellina PDO and PGI products, proposed with a modern twist by Chef Mattia Giacomelli. Starting with fresh Bresaola della Valtellina tartare, followed by courgette gratin, flavoured with Valtellina Casera and mountain herbs. The first course is obviously Pizzoccheri di Valtellina ̶ buckwheat pasta, proposed in new style ̶ and, finally, a mouth-watering dessert made with Mele di Valtellina (apples). This is followed by a delectable, alluring appetizer: Grana Padano lollipop. The simple recipes that underline the delicious flavours of Lombardy’s mountain areas will be paired with fine Valtellina DOCG wines. A superb food and wine sensory experience!”
The following recipes will be proposed:
- Tartare of Bresaola della Valtellina PGI, porcini mushrooms and citronette;
- Buckwheat, Bresaola della Valtellina PGI, Bitto PDO and artichoke salad;
- Valtellina Casera PDO flavoured courgette gratin seasoned with pestèda (seasoning mix) and thyme;
- Pizzoccheri della Valtellina PGI, with pumpkin flowers, guanciale (cured pork cheek or jowl) and saffron;
- Jelly candies with Mela di Valtellina PGI (Apples);
- Grana Padano PDO lollipop.
Pairing with Valtellina DOCG wines.
Chef: Mattia Giacomelli
From Via Emilia to river Piave: a journey to discover the most famous Italian bubbles in the world
A tasting experience through the lands of Lambrusco and Prosecco, symbols of wine tradition and innovations that have made Italian drinking famous worldwide.
Parmigiano Reggiano: the taste of time
Discover the world of Parmigiano Reggiano through a vertical tasting of three different ageing of this iconic cheese, in partnership with Consortium of Parmigiano Reggiano cheese.
Parmigiano Reggiano: the taste of time
Discover the world of Parmigiano Reggiano through a vertical tasting of three different ageing of this iconic cheese, in partnership with Consortium of Parmigiano Reggiano cheese.