Show Cooking Area

 

Cooking Area Technical Partners:

MORE THAN 50 COOKING STATIONS TO TASTE THE BEST MADE IN ITALY FOODS

 

Cibus Connect 2019’s innovative fomat gives the exhibitors  the  opportunity  to participate with a smart and original formula: in the vast showcooking areas, Chefs will prepare gourmet recipes with Authentic Italian products for the professional visitors to discover and taste.

CIBUS CONNECT 2019 – PARMA 10 – 11 APRIL 2019

SHOW COOKING AREAS:

 

ACETUM

HALL 6 | COOKING POINT N.29

MAZZETTI L’ORIGINALE – ACETO BALSAMICO DI MODENA IGP
Chef: Cristian Broglia

Wednesday April 10, 2019:
9.30 – 18.30:

  • Melted Parmigiano Reggiano cheese, hazelnut crumble and salad with Balsamic Vinegar of Modena PGI
  • Mango, Datterino tomatoes and valerian mince with Aged Balsamic Vinegar of Modena PGI
  • Salad with pears, walnuts, dried figs and sponge cake soaked with Organic Balsamic Vinegar of Modena PGI
  • Scapece style raw zucchini, raspberries and rye bread with Balsamic Vinegar of Modena PGI
  • Nest of asparagus, wafers of black sesame and light mayonnaise with Organic Balsamic Vinegar of Modena PGI

12.30
Risotto with Aged Balsamic Vinegar of Modena PGI

14.30
Ice-cream with meringue and Traditional POD Balsamic Vinegar of Modena

Giovedì 11 aprile 2019:
9.30 – 18.30:

  • Pounded beef, eggs Mimosa, Battuta di manzo , uovo mimosa, capers and Carasau bread with Balsamic Vinegar of Modena PGI
  • Small glass with pumpkin, Amaretto biscuits, a sprig of ricotta and Organic Balsamic Vinegar of Modena PGI
  • Spinach flan, quinoa and Taleggio cheese with Aged Balsamic Vinegar of Modena PGI
  • Pounded bass and sprouts with Balsamic Vinegar of Modena PGI
  • Salad with apples, corn salad and steamed shrimp with Organic Balsamic Vinegar of Modena PGI

12.30:
Thin Spaghetti creamed with red smoked beetroot, Cotechino crumble and Balsamic Vinegar of Modena PGI

14.30:
Strawberries and Panna cotta with Aged Balsamic Vinegar of Modena PGI

AGUGIARO & FIGNA MOLINI

HALL 5 | Cooking Point n. 17
Slow Food Area

“SHADES OF FRESH PASTA”

Wednesday April 10, 2019
10:00 – 16:00
Different types of fresh pasta: smooth, rough and with whole grain

Giovedi 11 aprile 2019
10:00 – 16:00
Different types of fresh pasta: smooth, rough and with whole grain

COPPINI ARTE OLEARIA AND AGUGIARO E FIGNA

HALL 6 – COOKING POINT N. 37

Wednesday April 10, 2019:
From 10,00 a.m.  to 05,00 p.m.
5 Stagioni organic flour focaccia – dough prepared with Coppini Arte Olearia Organic and Vegan Extra Virgin Olive Oil – medium green fruity from Sicily

From 12.00 a.m. to 01.00 p.m.

  • Focaccia & Robiola, Ricotta and Olives & Garlic dressing cream
  • Focaccia & Robiola, Ricotta and Olives & Lemon dressing cream
  • Crostone & deconstructed Bufala, olives and basil dressing and deconstructed Caponata Siciliana
  • Artichoke on toasted focaccia with mint leaves
  • Focaccia & Olives & Tangerine dressing mayonnaise
  • Focaccia & Caciotta cheese with mango mayonnaise
  • Pappa al Pomodoro paired with a selection of our Extra Virgin olive oils and our Contemporary Pressure Dressings
  • Olives and Red & green Chilli peppers dressing based shortbread, strawberry mousse, pear cooked in syrup and mint leaves.

Giovedi 11 aprile 2019
From 10,00 a.m.  to 05,00 p.m.
5 Stagioni organic flour focaccia – dough prepared with Coppini Arte Olearia Organic and Vegan Extra Virgin Olive Oil – medium green fruity from Sicily

From 12.00 a.m. to 01.00 p.m.

  • Focaccia & Robiola, Ricotta and Olives & Garlic dressing cream
  • Focaccia & Robiola, Ricotta and Olives & Lemon dressing cream
  • Crostone & deconstructed Bufala, olives and basil dressing and deconstructed Caponata Siciliana
  • Artichoke on toasted focaccia with mint leaves
  • Focaccia & Olives & Tangerine dressing mayonnaise
  • Focaccia & Caciotta cheese with mango mayonnaise
  • Pappa al Pomodoro paired with a selection of our Extra Virgin olive oils and our Contemporary Pressure Dressings
  • Olives and Red & green Chilli peppers dressing based shortbread, strawberry mousse, pear cooked in syrup and mint leaves
ANICAV

HALL 6 | COOKING POINT N.17

“PASTA AL POMODORO”
Chef: Gabriele Martinelli

Wednesday April 10, 2019:
12:00 – 13:00 
“Spaghetti Puttanesca” with yellow tomatoes

Thursday April 11, 2019:
12.00 – 13.00
Tubettini Pasta with tomatoes

ANTAARES S.p.A

HALL 6 | Cooking Point n. 16

“PREPARATI PER PRIMI PIATTI DA CHEF”
Chef: Francesco Loconte

Wednesday April 10, 2019
11.00 – 14.00

  • Corn mush with Porcini mushrooms
  • Pastarotti with crispy speck from Trentino
  • Risotto with saffron, argentinian shrimps and powder of “peperoni cruschi”
  • Fusilli with Parmigiano Reggiano with “poverella” zucchini
  • Soup with hulled wheat and legumes

14.00 – 16.00
A new concept: Pasta “on the go”

Thursday April 11, 2019
11.00 – 14.00

  • Corn mush with cheeses
  • Pastarotti with sausage mix from Oltrepò area
  • Risotto with Porcini mushrooms
  • Pastarotti with Mantua’s pumpkin
  • Spaghetti with Pesto, Pastarotti and dried tomatoes
  • Soup with Quinoa and Lentils

14.00 – 16.00
A new concept: Pasta “on the go”

BALOCCO S.P.A.

HALL 6 – COOKING POINT N. 24

Wednesday April 10, 2019:
9.30 – 18.00

  • Classic Mini Panettone with ice-cream of Zabaglione with old Florio’s Marsala wine
  • Mini Panettone with chocolate drops and ice-cream
  • Mini Pandoro with ice-cream
  • Wafers with Madagascar’s Vaniglia Bourbon ice-cream
  • Frollini with “cafe au lait” ice-cream
  • Biscotti Bottega Balocco with salt caramel and chocolate ice-cream

9.30 – 18.00
Instant ice-cream preparation

Thursday April 11, 2019:
9.30 – 18.00

  • Classic Mini Panettone with ice-cream of Zabaglione with old Florio’s Marsala wine
  • Mini Panettone with chocolate drops and ice-cream
  • Mini Pandoro with ice-cream
  • Wafers with Madagascar’s Vaniglia Bourbon ice-cream
  • Frollini with “cafe au lait” ice-cream
  • Biscotti Bottega Balocco with salt caramel and chocolate ice-cream

9.30 – 18.00
Instant ice-cream preparation

Nestlé Italiana Spa - Buitoni division

HALL 5 | COOKING POINT N.13

“Taste and discover how Buitoni makes its Pizzas!”

Wednesday April 10, 2019:
10.00 – 11.00

Find out how we make Pizza Buitoni Bella Napoli Margherita (with tasting).

12.00 – 14.00
Find out how we make Pizza Buitoni Bella Napoli Ham and Mushrooms (with tasting).

16.00 – 17.00
Find out how we make Pizza Buitoni Bella Napoli Diavola (with tasting).

Thursday April 11, 2019:
10.00 – 11.00
Find out how we make Pizza Buitoni Bella Napoli Ham and Mushrooms (with tasting).

12.00 – 14.00
Find out how we make Pizza Buitoni Bella Napoli Diavola (with tasting).

16.00 – 17.00
Find out how we make Pizza Buitoni Bella Napoli Margherita (with tasting).

CAMPO D'ORO DI LICATA

HALL 6 | Cooking Point n. 9

LA FABBRICA DELLA PASTA DI GRAGNANO E CAMPO D’ORO

Mercoledi 10 aprile 2019

dalle 12.00 alle 13.00
Sugo Norma con Ricotta Salata di Sicilia con Giglio di Gragnano IGP
dalle 13.00 alle 14.00
Pesto Pistacchio con Pistacchio di Sicilia con Linguine di Gragnano IGP
dalle 14.00
Pesto Trapanese con Mandorle di Avola con Paccheri Rigati di Gragnano IGP
dalle 15.00 alle 16.00
Pesto Peperoni con Ricotta e “Pecorino Siciliano DOP” con Fidanzati Capresi IGP
dalle 16.00 alle 17.00
Sugo Arrabbiata con “Caciocavallo Ragusano DOP” con Paccheri di Gragnano IGP

Mercoledi 10 aprile 2019

dalle 12.00 alle 13.00
Pesto Peperoni con Ricotta e “Pecorino Siciliano DOP” con Fusilloni di Gragnano IGP
dalle 13.00 alle 14.00
Pesto Trapanese con Mandorle di Avola con Fidanzati Capresi IGP
dalle 14.00
Pesto Pistacchio con Pistacchio di Sicilia con Penne a ziti rigati di Gragnano IGP
dalle 15.00 alle 16.00
Sugo Norma Con Ricotta Salata di Sicilia con penne a ziti rigate di Gragnano IGP
dalle 16.00 alle 17.00
Sugo Arrabbiata con “Caciocavallo Ragusano DOP” con Linguine di Gragnano IGP

CCIA di PISA

HALL 6 – COOKING POINT N. 1

TERRE DI PISA / TERRE DEL GUSTO
CAMERA DI COMMERCIO DI PISA

CHEF LORENZO SIRCU
CHEF MATTIA PAPUCCI

Wednesday April 10, 2019:
11.45 – 13.00

ANTIPASTI – STARTERS
Bruschetta con salsa tartufaio Savini Tartufi
Bruschetta with truffle Sauce by Savini Tartufi
Peschiole al tartufo Savini Tartufi
Truffle Peschiole by Savini Tartufi
Crostini di fegatini al tartufo Savini Tartufi
Truffle Livers Crostini by Savini Tartufi
PORTATA PRINCIPALE – MAIN COURSE
Zuppa toscana Bio RDA Toscana in Tavola con pane casareccio toscano
Traditional tuscan organic soup with bread by RDA Toscana in Tavola
DOLCI – SWEETS
Crema spalmabile Menichetti Cioccolato
Spreadable Cream by Menichetti Cioccolato
Cantuccini toscani Loriano Paolini
Typical tuscan cantuccini by Loriano Paolini
Golosoni alla nocciola Loriano Paolini
Hazelnut Golosoni by Loriano Paolini

13.00 – 14.15

ANTIPASTI – STARTERS
Bruschetta con salsa tartufaio Savini Tartufi
Bruschetta with truffle Sauce by Savini Tartufi
Peschiole al tartufo Savini Tartufi
Truffle Peschiole by Savini Tartufi
Crostini di fegatini al tartufo Savini Tartufi
Truffle Livers Crostini by Savini Tartufi
PORTATA PRINCIPALE – MAIN COURSE
Tagliolini all’uovo Morelli con crema tartufo e parmigiano Savini Tartufi
Eggs Tagliolini Morelli with Truffle and Parmigiano cream by Savini Tartufi
DOLCI – SWEETS
Crema spalmabile Menichetti Cioccolato
Spreadable Cream by Menichetti Cioccolato
Cantuccini toscani Loriano Paolini
Typical tuscan cantuccini by Loriano Paolini
Golosoni alla nocciola Loriano Paolini
Hazelnut Golosoni by Loriano Paolini

14,15 – 15,30

ANTIPASTI – STARTERS
Bruschetta con salsa tartufaio Savini Tartufi
Bruschetta with truffle Sauce by Savini Tartufi
Peschiole al tartufo Savini Tartufi
Truffle Peschiole by Savini Tartufi
Crostini di fegatini al tartufo Savini Tartufi
Truffle Livers Crostini by Savini Tartufi
PORTATA PRINCIPALE – MAIN COURSE
Busiate Morelli con ragù di Chianina Vitellone bianco dell’appennino centrale IGP
RDA Toscana in Tavola
Busiate Pasta Morelli with Chianina Sauce PGI “Vitellone bianco dell’appennino centrale” by RDA Toscana in Tavola
DOLCI – SWEETS
Crema spalmabile Menichetti Cioccolato
Spreadable Cream by Menichetti Cioccolato
Cantuccini toscani Loriano Paolini
Typical tuscan cantuccini by Loriano Paolini
Golosoni alla nocciola Loriano Paolini
Hazelnut Golosoni by Loriano Paolini

16.45 – 18.00

ANTIPASTI – STARTERS
Bruschetta con salsa tartufaio Savini Tartufi
Bruschetta with truffle Sauce by Savini Tartufi
Peschiole al tartufo Savini Tartufi
Truffle Peschiole by Savini Tartufi
Crostini di fegatini al tartufo Savini Tartufi
Truffle Livers Crostini by Savini Tartufi
PORTATA PRINCIPALE – MAIN COURSE
Pasta Gramigna Morelli con ragù alla toscana Bio RDA Toscana in Tavola
New Pasta Gramigna Morelli with organic Tuscan Sauce by RDA Toscana in Tavola
DOLCI – SWEETS
Crema spalmabile Menichetti Cioccolato
Spreadable Cream by Menichetti Cioccolato
Cantuccini toscani Loriano Paolini
Typical tuscan cantuccini by Loriano Paolini
Golosoni alla nocciola Loriano Paolini
Hazelnut Golosoni by Loriano Paolini

Thursday April 11, 2019
11.45 – 13.00

ANTIPASTI – STARTERS
Bruschetta con salsa tartufaio Savini Tartufi
Bruschetta with truffle Sauce by Savini Tartufi
Peschiole al tartufo Savini Tartufi
Truffle Peschiole by Savini Tartufi
Crostini di fegatini al tartufo Savini Tartufi
Truffle Livers Crostini by Savini Tartufi

PORTATA PRINCIPALE – MAIN COURSE
Zuppa toscana Bio RDA Toscana in Tavola con pane casareccio toscano
Traditional tuscan organic soup with bread by RDA Toscana in Tavola

DOLCI – SWEETS
Crema spalmabile Menichetti Cioccolato
Spreadable Cream by Menichetti Cioccolato
Cantuccini toscani Loriano Paolini
Typical tuscan cantuccini by Loriano Paolini
Golosoni alla nocciola Loriano Paolini
Hazelnut Golosoni by Loriano PaoliniMENU

13.00 – 14.15

ANTIPASTI – STARTERS
Bruschetta con salsa tartufaio Savini Tartufi
Bruschetta with truffle Sauce by Savini Tartufi
Peschiole al tartufo Savini Tartufi
Truffle Peschiole by Savini Tartufi
Crostini di fegatini al tartufo Savini Tartufi
Truffle Livers Crostini by Savini Tartufi
PORTATA PRINCIPALE – MAIN COURSE
Tagliolini all’uovo Morelli con crema tartufo e parmigiano Savini Tartufi
Eggs Tagliolini Morelli with Truffle and Parmigiano cream by Savini Tartufi
DOLCI – SWEETS
Crema spalmabile Menichetti Cioccolato
Spreadable Cream by Menichetti Cioccolato
Cantuccini toscani Loriano Paolini
Typical tuscan cantuccini by Loriano Paolini
Golosoni alla nocciola Loriano Paolini
Hazelnut Golosoni by Loriano Paolini

14,15 – 15,30

ANTIPASTI – STARTERS
Bruschetta con salsa tartufaio Savini Tartufi
Bruschetta with truffle Sauce by Savini Tartufi
Peschiole al tartufo Savini Tartufi
Truffle Peschiole by Savini Tartufi
Crostini di fegatini al tartufo Savini Tartufi
Truffle Livers Crostini by Savini Tartufi
PORTATA PRINCIPALE – MAIN COURSE
Busiate Morelli con ragù di Chianina Vitellone bianco dell’appennino centrale IGP
RDA Toscana in Tavola
Busiate Pasta Morelli with Chianina Sauce PGI “Vitellone bianco dell’appennino centrale” by RDA Toscana in Tavola
DOLCI – SWEETS
Crema spalmabile Menichetti Cioccolato
Spreadable Cream by Menichetti Cioccolato
Cantuccini toscani Loriano Paolini
Typical tuscan cantuccini by Loriano Paolini
Golosoni alla nocciola Loriano Paolini
Hazelnut Golosoni by Loriano Paolini

15,30 – 16.45

ANTIPASTI – STARTERS
Bruschetta con salsa tartufaio Savini Tartufi
Bruschetta with truffle Sauce by Savini Tartufi
Peschiole al tartufo Savini Tartufi
Truffle Peschiole by Savini Tartufi
Crostini di fegatini al tartufo Savini Tartufi
Truffle Livers Crostini by Savini Tartufi
PORTATA PRINCIPALE – MAIN COURSE
Straccetti all’uovo Morelli con ragù di cinghiale RDA Toscana in Tavola
Eggs Straccetti Morelli with wild boar Sauce by RDA Toscana in Tavola
DOLCI – SWEETS
Crema spalmabile Menichetti Cioccolato
Spreadable Cream by Menichetti Cioccolato
Cantuccini toscani Loriano Paolini
Typical tuscan cantuccini by Loriano Paolini
Golosoni alla nocciola Loriano Paolini
Hazelnut Golosoni by Loriano Paolini

16.45 – 18.00

ANTIPASTI – STARTERS
Bruschetta con salsa tartufaio Savini Tartufi
Bruschetta with truffle Sauce by Savini Tartufi
Peschiole al tartufo Savini Tartufi
Truffle Peschiole by Savini Tartufi
Crostini di fegatini al tartufo Savini Tartufi
Truffle Livers Crostini by Savini Tartufi
PORTATA PRINCIPALE – MAIN COURSE
Pasta Gramigna Morelli con ragù alla toscana Bio RDA Toscana in Tavola
New Pasta Gramigna Morelli with organic Tuscan Sauce by RDA Toscana in Tavola
DOLCI – SWEETS
Crema spalmabile Menichetti Cioccolato
Spreadable Cream by Menichetti Cioccolato
Cantuccini toscani Loriano Paolini
Typical tuscan cantuccini by Loriano Paolini
Golosoni alla nocciola Loriano Paolini
Hazelnut Golosoni by Loriano Paolini

LE FAMIGLIE DEL GUSTO - SALUMIFICIO F.LLI COATI

HALL 5 | COOKING POINT N.12

TASTINGS OF TRADITIONAL SALUMERIA AND PLANT-BASED PRODUCTS
CHEF CARMINE MIGLIARO

Wednesday April 10, 2019:
from 11.00 onwards:

  • Buckwheat blinis, Parma ham and herb tufts
  • Slow cooked turkey mini burger, pea cream and sprouts
  • Brisèe crust tart with light robiola mousse and rolled bacon
  • Mortadella sushi with julienne of spring vegetables
  • ‘Mezze maniche’ pasta with datterino tomato sauce and smoked flavoured and black pepper Good&Green

12.30:
‘Gourmet ‘focaccia’ with Parma ham

13.30
‘Creamed risotto enhanced by mortadella with truffle

Thursday April 11, 2019:
from 11.00 onwards:

  • Val del cinghio raw ham, dried figs, pear cream and balsamic vinegar
  • Rye bread sandwich, black olive paste e Parma ham
  • Ham cooked with herbs, light parmesan cheese soup, corn waffle and popcorn powder
  • Mortadella, pain brioche with cereals and salted butter
  • Turmeric and ginger Good&Green ‘cipriani’ with rocket salad and lime

12.30:
”Fusilli’ pasta, smoked pepperoni cream and spianata piccante

ACETIFICIO MARCELLO DE NIGRIS

HALL 6 | Cooking Point n. 2

ACETIFICIO MARCELLO DE NIGRIS

Wednesday April 10, 2019

ALL DAY:
Creamed Baccalà with cornmeal mush and balsamic vinegar pearls
Spinach bread with Ricotta cream, candied onions with 65% balsamic vinegar
Chicken strips, honey, laurel and mustard with mesclun and orange pearls
Peanut cream and rosemary with Barbecue sauce
Salad with “Venere” black rice, crudité of zucchini, salmon and mango
Jerusalem artichoke cream, quail eggs and a slice of grilled bread with butter and thyme and 100% natural balsamic Glaze
Crème brûlée with juniper, zabaglione and black cherry Modena Pearls

Thursday April 11, 2019

TUTTO IL GIORNO:
Decomposed Parmigiana eggplant with dried tomato glaze
Sliced braised cheek with potatoes cream and Jalapeno glaze
Seared shrimps with “Pinzimonio” and passion fruit
Celeriac cream, toasted almonds and “Guttiau” bread with Apple Vinegar
Meat Skewer with Ketchup
Spelt with vegetables and toasted seeds with 45% Balsamic Vinegar
Cornmeal mush with milk, plum and pearls of Balsamic Vinegar

DELICIUS-MOLINO DALLAGIOVANNNA- STERILTOM

HALL 6 – COOKING POINT N. 10

LE PIZZE DI PINO ARLETTO E LE PASTE DI MARCO MARTINELLI

Wednesday April 10, 2019:

12.00 – 13.00
PIZZAS (Margherita, Anchovies and caper bush, Mackerel and Taggiasche Olives)
PASTA (Spaghetti with Arrabbiata sauce, Spaghetti with Amatriciana sauce, “Pipe alla Norma”, Pasta salad with Broccoli, sauteed mackerel fillets and anchovies)

14.00 – 15.00
PIZZAS (Margherita, Anchovies and caper bush, Mackerel and Taggiasche Olives)
PASTA (Spaghetti with Puttanesca sauce, pizzaiola style Calamari, Stracciatella with tomatoes, basil and anchovies, potatoes Gnocchi with pesto and anchovies)

Thursday April 11, 2019
12.00 – 13.00

PIZZAS (Margherita, Anchovies and caper bush, Mackerel and Taggiasche Olives)
PASTA (Spaghetti with Puttanesca sauce, pizzaiola style Calamari, Stracciatella with tomatoes, basil and anchovies, potatoes Gnocchi with pesto and anchovies)

14.00 – 15.00
PIZZAS (Margherita, Anchovies and caper bush, Mackerel and Taggiasche Olives)
PASTA (Spaghetti with Arrabbiata sauce, Spaghetti with Amatriciana sauce, “Pipe alla Norma”, Pasta salad with Broccoli, sauteed mackerel fillets and anchovies)

DELVERDE INDUSTRIE ALIMENTARI spa

HALL 6 | COOKING POINT N. 30

TASTING OF DELVERDE’S PASTA, PREMIUM PASTA PRODUCED WITH FRESHWATER SPRING AND THE BEST DORUM WHEAT SEMOLINA IN FARA SAN MARTINO, ABRUZZO
CHEF MARCO CARTECHINI

Wednesday April 10, 2019:
12 – 14.30

1) Organic whole Delverde Rigatoni with crynchy vegetables and orange fragrance
2) Delverde’s chickpeas “Penne rigate” with chickpeas cream, tomato “Pachino” sauce and crunchy cheek lard
3) Delverde’s wheat Fusilli with dried tomatoes pesto and almonds with hemp seeds and mint

Thursday April 11, 2019:
12 – 14.30

1) Organic whole Delverde Farfalle with tomato “Pachino” sauce, basil and Burrata cheese
2) Delverde’s Gemelli with flax seeds oil with “Pachino” tomatoes, shrimps, zucchini, almonds and flax seed oil
3) Delverde’s whole wheat “Penne zita rigate” with white ragu and chive

 

F. DIVELLA SPA - F. LLI POLLI SPA

HALL 6 | Cooking Point n. 31

Divella & Polli: Enjoy a lunch with us

Wednesday 10 April 2019

10:00 – 11:00
BREAKFAST
Divella Ottimini Biscuits and Piadina bread with Dolcenella

11:00 – 12:00
APERITIVO
Divella Pancrostino bread and Sundried tomatoes with capers Polli
Divella Pancrostino bread and Grilled artichokes with candied orange Polli
Divella Pancrostino bread and Grilled mushrooms with sliced peppers Polli
Divella Croccosfizio bread with Grilled radicchio and walnuts Polli
Bella di Cerignola Olives Polli and Peranzana Olives Polli

12:00 – 14:00
MAIN COURSE
Divella Pasta Fusilloni and Basil Pesto alla Genovese Polli
Divella Pasta Strascinati Artigianali and Red Pesto alla Siciliana Polli
Divella Pasta Penne Ziti Rigate trafilate al bronzo and Spicy tomato sauce all’Arrabbiata Polli

14:30 – 15:30
APERITIVO
Divella Filascrocchie croutons with Black Olives Tapenade Polli
Divella Filascrocchie croutons with Artichoke Tapenade Polli
Divella Filascrocchie croutons with Grilled Pepper Bruschetta Polli
Divella Filascrocchie croutons with Sundried Tomatoes Bruschetta Polli
Bella di Cerignola Olives Polli and Peranzana Olives Polli

16:00 – 17:00
MAIN COURSE
Divella Pasta Fusilli Avellinesi and Grilled Vegetables Sauce Polli
Divella Pasta Cavatelli and Courgette Pesto Polli

Thursday 11 April, 2019

10:00 – 11:00
BREAKFAST
Divella Ottimini Biscuits and Piadina bread with Dolcenella

11:00 – 12:00
APERITIVO
Divella Pancrostino bread and Sundried tomatoes with capers Polli
Divella Pancrostino bread and Grilled artichokes with candied orange Polli
Divella Pancrostino bread and Grilled mushrooms with sliced peppers Polli
Divella Croccosfizio bread with Grilled radicchio and walnuts Polli
Bella di Cerignola Olives Polli and Peranzana Olives Polli

12:00 – 14:00
MAIN COURSE
Divella Pasta Fusilloni and Basil Pesto alla Genovese Polli
Diella Pasta Strascinati Artigianali and Red Pesto alla Siciliana Polli
Divella Pasta Penne Ziti Rigate trafilate al bronzo and Spicy tomato sauce all’Arrabbiata Polli

14:30 – 15:30
APERITIVO
Divella Filascrocchie croutons with Black Olives Tapenade Polli
Divella Filascrocchie croutons with Artichoke Tapenade Polli
Divella Filascrocchie croutons with Grilled Pepper Bruschetta Polli
Divella Filascrocchie croutons with Sundried Tomatoes Bruschetta Polli
Bella di Cerignola Olives Polli and Peranzana Olives Polli

16:00 – 17:00
MAIN COURSE
Divella Pasta Fusilli Avellinesi and Grilled Vegetables Sauce Polli
Divella Pasta Cavatelli and Courgette Pesto Polli

F.LLI MILAN s.r.l - LA MOLE

HALL 6 – COOKING POINT N. 20

CHEF GIOVANNI GANDINO

Wednesday April 10, 2019
9.30 – 18.00

Pizza, Focaccia, Bruschetta, breadsticks and various bread substitutes from our production with fresh products

Thursday April 11, 2019
9.30 – 18.00
Pizza, Focaccia, Bruschetta, breadsticks and various bread substitutes from our production with fresh products

GINOS SRL

HALL 6 | COOKING POINT N. 13

GINOS SRL – INDUSTRIA MOLITORIA PERTEGHELLA – COSTA LIGURE
“CUCINA MEDITERRANEA AND PIZZA GOURMET”

Wednesday April 10, 2019:
11.00 – 14.00

Cucina Mediterranea proposal

  • GINOS: “O Sole Mio” semidried red and yellow cherry tomatoes, artichoke hearts with EVOO, roman-style artichokes, caper bush, anchovies of the Adriatic sea, and pasta with special flours from INDUSTRIA MOLITORIA PERTEGHELLA, all combined with creams and pesto prepared by the Chef Antonella Cinao of COSTA LIGURE.
  • Gourmet Pizza with special flours from INDUSTRIA MOLITORIA PERTEGHELLA with GINOS and COSTA LIGURE specialties for tasty and creative pizzas, proposed by Fabio Amadio, pizza maker from INDUSTRIA MOLITORIA PERTEGHELLA

16.00 – 18.00

Proposte della Cucina Mediterranea con gli ingredineti GINOS:

  • Pomodorini Semidry Rossi e Gialli O sole MIo, Cuori di Carciofo in EVOO, Carciofi alla Romana, Foglie del cappero, Acciughe del Mar Adriatico, e la pasta con le farine speciali della INDUSTRIA MOLITORIA PERTEGHELLA con gli abbinamenti delle Creme e Pesti a cura dello Chef Antonella Cinao della ditta COSTA LIGURE
  • Pizze Gourmet con le farine speciali per pizza della INDUSTRIA MOLITORIA PERTEGHELLA con le specialità GINOS e COSTA LIGURE per delle pizze gustose e creative, proposte dal Tecnico Pizzaiolo Fabio Amadio della INDUSTRIA MOLITORIA PERTEGHELLA

Thursday April 11, 2019:
11.00 – 14.00

Cucina Mediterranea proposal

  • GINOS: “O Sole Mio” semidried red and yellow cherry tomatoes, artichoke hearts with EVOO, roman-style artichokes, caper bush, anchovies of the Adriatic sea, and pasta with special flours from INDUSTRIA MOLITORIA PERTEGHELLA, all combined with creams and pesto prepared by the Chef Antonella Cinao of COSTA LIGURE.
  • Gourmet Pizza with special flours from INDUSTRIA MOLITORIA PERTEGHELLA with GINOS and COSTA LIGURE specialties for tasty and creative pizzas, proposed by Fabio Amadio, pizza maker from INDUSTRIA MOLITORIA PERTEGHELLA

16.00 – 18.00

Proposte della Cucina Mediterranea con gli ingredineti GINOS:

  • Pomodorini Semidry Rossi e Gialli O sole MIo, Cuori di Carciofo in EVOO, Carciofi alla Romana, Foglie del cappero, Acciughe del Mar Adriatico, e la pasta con le farine speciali della INDUSTRIA MOLITORIA PERTEGHELLA con gli abbinamenti delle Creme e Pesti a cura dello Chef Antonella Cinao della ditta COSTA LIGURE
  • Pizze Gourmet con le farine speciali per pizza della INDUSTRIA MOLITORIA PERTEGHELLA con le specialità GINOS e COSTA LIGURE per delle pizze gustose e creative, proposte dal Tecnico Pizzaiolo Fabio Amadio della INDUSTRIA MOLITORIA PERTEGHELLA

 

GOLFERA IN LAVEZZOLA SPA

HALL 5 | Cooking Point n. 4

BENFATTO – ALTA GASTRONOMIA ITALIANA
CHEF MARCO GIULIANI

Wednesday April 10, 2019

10:00 – 13:00
Italian Gourmet Ready-to-eat dishes

13:30 – 17:00
Italian Gourmet Ready-to-eat dishes

Thursday April 11, 2019

10:00 – 13:00
Italian Gourmet Ready-to-eat dishes

13:30 – 17:00
Italian Gourmet Ready-to-eat dishes

LAGO GROUP SPA E HAUSBRANDT CAFFE'

HALL 6 – COOKING POINT N. 33

PROCESSING OF CONFECTIONERY PRODUCTS WAFER AND SAVOIARDI-BASED
CHEF JONATHAN TRIVELLATO

Wednesday April 10, 2019
10.00
Chocolate wafer candies
Coconut wafer candies
Rocher cream wafer
Tiramisù
Exotic Tiramisù
Cremasca-style pasta
“Grandma” cream with wafer

Thursday April 11, 2019
10.00
Chocolate wafer candies
Coconut wafer candies
Rocher cream wafer
Tiramisù
Exotic Tiramisù
Cremasca-style pasta
“Grandma” cream with wafer

 

ISTA' FERRARI & FRANCESCHETTI + REDORO FRANTOI VENETI

HALL 5 | COOKING POINT N. 11

MADE IN ITALY… WITH PASSION
UK MASTERCHEF: ARNAUD KAZIEWICZ

Wednesday April 10, 2019:
10.30 – 12.30

THE PERFECT BRUSCHETTA
Ingredients: Extra virgin olive oil by REDORO, fresh basil, garlic cloves, confit tomatoes by ISTA’, bread

VEGAN PIZZA “SWEET AND LOVE”
Ingredients: pizza crust, pulled bbq Jackfruit by ISTA’, sweet potatoes by ISTA’, sweet red onions by ISTA’, fresh persley, extra virgin olive oil by REDORO

12.30 – 14.30

FUSILLI & TOBINAMBOUR
Ingredients: fusilli, Jerusalem artichoke (Tobinambour) by ISTA’, marjoram, orange, pistachios, olive oil by REDORO

VEGAN GREEN PIZZA
Ingredients: pizza crust, vegetarian green pesto nuts free by ISTA’, tomatoes confit by ISTA’, black olives by ISTA’, sliced onions by ISTA’, extra virgin olive oil by REDORO

Dalle 14.30 alle 16.30

FETTUCCINE TARTUFATE GRANSIGNORI
Ingredients: fettuccine, truffle cream by ISTA’, butter, burrata, extra virgin olive oil by REDORO

VEGAN RAINBOW PIZZA
Ingredients: pizza crust, vegetarian green pesto nuts free by ISTA’, sweet drop red peppers by ISTA’, roasted pumpkins by ISTA’, sweet drop yellow peppers by ISTA’, friarielli by ISTA’, black olives by ISTA’, red onions by ISTA’, extra virgin olive oil by REDORO

Thursday April 11, 2019:
10.30 – 12.30

THE PERFECT BRUSCHETTA
Ingredients: Extra virgin olive oil by REDORO, fresh basil, garlic cloves, confit tomatoes by ISTA’, bread

VEGAN PIZZA “SWEET AND LOVE”
Ingredients: pizza crust, pulled bbq Jackfruit by ISTA’, sweet potatoes by ISTA’, sweet red onions by ISTA’, fresh persley, extra virgin olive oil by REDORO

12.30 – 14.30

FUSILLI & TOBINAMBOUR
Ingredients: fusilli, Jerusalem artichoke (Tobinambour) by ISTA’, marjoram, orange, pistachios, olive oil by REDORO

VEGAN GREEN PIZZA
Ingredients: pizza crust, vegetarian green pesto nuts free by ISTA’, tomatoes confit by ISTA’, black olives by ISTA’, sliced onions by ISTA’, extra virgin olive oil by REDORO

14.30 – 16.30

FETTUCCINE TARTUFATE GRANSIGNORI
Ingredients: fettuccine, truffle cream by ISTA’, butter, burrata, extra virgin olive oil by REDORO

VEGAN RAINBOW PIZZA
Ingredients: pizza crust, vegetarian green pesto nuts free by ISTA’, sweet drop red peppers by ISTA’, roasted pumpkins by ISTA’, sweet drop yellow peppers by ISTA’, friarielli by ISTA’, black olives by ISTA’, red onions by ISTA’, extra virgin olive oil by REDORO

LA MOLISANA & MONINI

HALL 6 | Cooking Point n. 3

CHEF GIUSEPPE ANGINO

Wednesday April 10, 2019

11:00 – 16:00

  • Squared Spaghetto La Molisana, with shrimps tartare and confit tomatoes with asparagus pureed soup and Monini Bios oil and black coral
  • Squared Sedano La Molisana, with brunoise of eggplant and red onion, with soft fried Burrata and basil foam with Monini Nocellara Monocultivar oil

Thursday April 11, 2019

11:00 – 16:00

  • Squared whole wheat Spaghetto La Molisana, with melted anchovies, melted Pecorino, scorched Taggiasche olives, caper “biscuit” and Monini Monocultivar Coratina oil
  • Mezze Maniche La Molisana, with lamb ragù, Carpione-style vegetables, crumble of Taralli and caviar of tomatoes with Monini GranFruttato oil”
LYO ITALIA SRL

HALL 6 – COOKING POINT N. 15

Wednesday April 10, 2019
12:00 – 13:00
Lyophilised sauces – lyophilised pureed soup – lyophilised shrimps – lyophilised Porcini mushrooms – lyophilised truffle – lyophilised fruit with yogurt – fruit snacks – lyophilised base for Tiramisù

Thursday April 11, 2019 
12:00 – 13:00
Lyophilised sauces – lyophilised pureed soup – lyophilised shrimps – lyophilised Porcini mushrooms – lyophilised truffle – lyophilised fruit with yogurt – fruit snacks – lyophilised base for Tiramisù

 

MARTINOROSSI SpA

HALL 6 | COOKING POINT N. 17

Linea Artisan
Chef Fabrizio Barontini

Wednesday April 10, 2019

12:00 – 13:00
Toast of cornmeal mush with creamed salted codfish
Chickpeas Tagliolini with white calf ragù
Chickpeas meatballs with vegan coriander mayonnaise
Gluten-free cream puff

15:00 – 16:00
Chickpeas Panissa with broad bean and Pecorino cheese
Lentils Spaghetti with clams, tuna roe and lemon
Chickpeas, octopus, Taggiasche olives and dried tomatoes
Gluten-free savoury pie with hazelnuts and orange cream

Thursday April 11, 2019

12:00 – 13:00
Maremma’s chickpeas puree with cuttlefish with lime and Extra Virgin Olive Oil emulsion
Bundle of green peas with shrimps
Lentil’s Ravioli filled with Robiola cheese and asparagus cream
Cornmeal mush with dark chocolate

15:00 – 16:00
Muffin with green peas and cheese Fonduta
“Casarecce” of lentils with “Prosciutto di Parma”
Cornmeal mush triangles with lard Mousse and Black Truffle
Gluten-free tart with strawberries

MASTER SRL

HALL 5 | Cooking Point n. 10

THE WORLD OF FRESH POTATOES GNOCCHI
CHEF ALESSANDRO E CHEF FEDERICO

EACH DAYS THERE WILL BE A ROTATING TASTING OF OUR PRODUCTS.

Wednesday April 10, 2019

9:30 – 18:00

Potatoes Gnocchi with tomato, basil and Grana Padano cheese
Gnocchi filled with Gorgonzola cheese with butter and Grana Padano cheese
Gnocchi filled with Ricotta cheese and spinach, with butter and sage
Potatoes Maccheroni with white meat ragù
Spinach Spatzle with cream and speck
Gnocchi with turmeric and saffron with butter cream
Pumpkin Gnocchi with Gorgonzola cheese cream
Beetrot Gnocchi with Gorgonzola cheese cream
Gnocchi filled with Asiago cheese and Porcini mushrooms
Gnocchi with Ricotta cheese and spinach with cream and speck

Thursday April 11, 2019

9:30 – 18:00

Potatoes Gnocchi with tomato, basil and Grana Padano cheese
Gnocchi filled with Gorgonzola cheese with butter and Grana Padano cheese
Gnocchi filled with Ricotta cheese and spinach, with butter and sage
Potatoes Maccheroni with white meat ragù
Spinach Spatzle with cream and speck
Gnocchi with turmeric and saffron with butter cream
Pumpkin Gnocchi with Gorgonzola cheese cream
Beetrot Gnocchi with Gorgonzola cheese cream
Gnocchi filled with Asiago cheese and Porcini mushrooms
Gnocchi with Ricotta cheese and spinach with cream and speck

CAPUTO IL MULINO DI NAPOLI E SORI' ITALIA

HALL 6 – COOKING POINT N. 21

CHEF DAVIDE CIVITIELLO

Wednesday April 10, 2019
12:00 – 13:00
Pizza Margherita and other varieties

Thursday April 11, 2019
12:00 – 13:00
Pizza Margherita and other varieties

 

PETRA MOLINO QUAGLIA

HALL 6 | COOKING POINT N. 39

WHEAT FLOURS FOR CLASSIC AND CONTEMPORARY PIZZA
GIOVANNI MARCHETTO E ALBERTO RUNDO

Wednesday Aprile 10, 2019

11.00: PINSA ROMANA ACCORDING TO PETRA
Kneading and tasting of hot classical Roman pinsa made with Petra 5010 flour

12.00: STONE MILLED PETRA:
THE MOTHER OF ITALIAN GOURMET PIZZA
Kneading and tasting of hot gourmet pizza made with
Petra 3 and Petra 9 flour

14.30: HOW WAS PIZZA BEFORE WHITE FLOURS?
recipes with Petra 0415 Einkorn flour, the most ancient of humanity

15.30: CONTEMPORARY NEAPOLITAN PIZZA
soft and lighter doughs made with Petraviva 0102, the flour with partially sprouted wheat that write a new chapter about Neapolitan pizza

16.30: THE CLASSICAL PIZZA THAT YOU NEVER FORGET
Kneading and tasting of pizza made with Petra 5063 and Petra 5037, the whitest and steadier flours for Italian flour traditional pizzas

Thursday April 11, 2019

11.00: PINSA ROMANA ACCORDING TO PETRA
Kneading and tasting of hot classical Roman pinsa made with Petra 5010 flour

12.00: STONE MILLED PETRA:
THE MOTHER OF ITALIAN GOURMET PIZZA
Kneading and tasting of hot gourmet pizza made with
Petra 3 and Petra 9 flour

14.30: HOW WAS PIZZA BEFORE WHITE FLOURS?
recipes with Petra 0415 Einkorn flour, the most ancient of humanity

15.30: CONTEMPORARY NEAPOLITAN PIZZA
soft and lighter doughs made with Petraviva 0102,
the flour with partially sprouted wheat that write a new chapter about Neapolitan pizza

16.30: THE CLASSICAL PIZZA THAT YOU NEVER FORGET
Kneading and tasting of pizza made with Petra 5063 and Petra 5037, the whitest and steadier flours for Italian flour traditional pizzas

MUTTI S.p.A.

HALL 6 | Cooking Point n. 38

CHEF CARLO CASONI

Wednesday April 10, 2019

10:00 – 12:00
Finger food
Crumble of crushed tomatoes
Hummus tomatoes sauce
Vegetarian spelt salad
Cornmeal with Arugula and peeled tomatoes
Focaccia
Bruschette

12:00 – 15:00
Potatoes “Tortelli” with rosemary
Ravioli with tomatoes
Tagliatelle with peeled tomatoes pesto and Aurgula
Sirloin steak with pumpkin and crushed tomatoes
Salmon tartare and tomatoes sauce

15:00 – 16:00
Tomato dessert

Thursday April 11, 2019

10:00 – 12:00
Finger food
Crumble of crushed tomatoes
Hummus tomatoes sauce
Vegetarian spelt salad
Cornmeal with Arugula and peeled tomatoes
Focaccia
Bruschette

12:00 – 15:00
Potatoes “Tortelli” with rosemary
Ravioli with tomatoes
Tagliatelle with peeled tomatoes pesto and Aurgula
Sirloin steak with pumpkin and crushed tomatoes
Salmon tartare and tomatoes sauce

15:00 – 16:00
Tomato dessert

 

NERI INDUSTRIA ALIMENTARE SPA

HALL 6 – COOKING POINT N. 05

FROM THE HEART OF TUSCANY SINCE 1947 

Wednesday April 10, 2019
12:00 – 15:00
Hot first courses:
Penne with red pesto
Trofie with Genoese pesto
Crunchy fried artichoke

Cold first courses:
“Primavera” cold rice
Cous cous with tuna and dried tomatoes

Mixed antipasti:
Mixed “Bruschetta”
Stuffed artichokes
Garden vegetables
“Caprese” skewer with olives
Mix of grilled vegetables

15:00 – 17:00
Cold first courses:
“Primavera” cold rice
Cous cous with tuna and dried tomatoes

Mixed antipasti:
Mixed “Bruschetta”
Stuffed artichokes
Garden vegetables
“Caprese” skewer with olives
Mix of grilled vegetables

Thursday April 11, 2019
12:00 – 15:00
Hot first courses:
Penne with red pesto
Trofie with Genoese pesto
Crunchy fried artichoke

Cold first courses:
“Primavera” cold rice
Cous cous with tuna and dried tomatoes

Mixed antipasti:
Mixed “Bruschetta”
Stuffed artichokes
Garden vegetables
“Caprese” skewer with olives
Mix of grilled vegetables

15:00 – 17:00
Cold first courses:
“Primavera” cold rice
Cous cous with tuna and dried tomatoes

Mixed antipasti:
Mixed “Bruschetta”
Stuffed artichokes
Garden vegetables
“Caprese” skewer with olives
Mix of grilled vegetables

NEWLAT FOOD S.p.A.

HALL 5 | COOKING POINT N. 9

CHEF MATTEO SANGIOVANNI del TEAM COSTA DEL CILENTO

Wednesday April 10, 2019

10:30 – 11:30
Aperitif
Crackers gluten-free Güdo and “Crostini Buitoni” with Optimus Ricotta cheese, tomatoes, basil and EVOO 

11:30 – 13:00

“Mezze penne rigate Pezzullo” pasta with cherry tomatoes and Fior di Salento “Burrata”
“Fusilli” pasta with 100% green peas flour Güdo with Jerusalem artichoke, shrimps and lime

13:00 – 15:00

“Caserecce Pezzullo” with pumpkin and smoked scamorza “Giglio” 
“Mezze maniche Pezzullo” with Jerusalem artichoke, shrimps and lime

15:00 – 16:30
Dessert with chopped Güdo biscuits, Optimus mascarpone cream and strawberries

Tasting Menù on visitor’s request for each product category

Thursday April 11, 2019

10:30 – 11:30
Aperitif
Crackers gluten-free Güdo and “Crostini Buitoni” with Optimus Ricotta cheese, tomatoes, basil and EVOO

11:30 – 13:00

“Caserecce Pezzullo” with pumpkin and smoked scamorza “Giglio” 
“Mezze maniche Pezzullo” with Jerusalem artichoke, shrimps and lime

13:00 – 15:00

“Mezze penne rigate Pezzullo” pasta with cherry tomatoes and Fior di Salento “Burrata”
“Fusilli” pasta with 100% green peas flour Güdo with Jerusalem artichoke, shrimps and lime

15:00 – 16:30
Dessert with chopped Güdo biscuits, Optimus mascarpone cream and strawberries

PASTA DI GRAGNANO E CAMPO D'ORO

HALL 6 | Cooking Point n. 9

La Fabbrica della Pasta di Gragnano e Campo d’Oro
“The Perfect Cuisine, Flavours from the South, Close Encounters”

Wednesday April 10, 2019

12.00 – 13.00
Giglio of Gragnano PGI with Norma sauce with salt Ricotta from Sicily
13.00 – 14.00
Pistachio’s pesto with Sicilian pistachio with Linguine of Gragnano PGI
14.00
Paccheri Rigati of Gragnano PGI with Trapanese pesto with Avola’s almonds
15.00 – 16.00
Paccheri of Gragnano PGI with Arrabbiata sauce with “Caciocavallo Ragusano POD”
16.00 – 17.00
Paccheri of Gragnano PGI with Arrabbiata sauce with “Caciocavallo Ragusano POD”

Thursday April 11, 2019

12.00 – 13.00
Pepper’s pesto with Ricotta and “Pecorino Siciliano POD” with Fusilloni of Gragnano PGI
13.00 – 14.00
“Fidanzati Capresi” PGI with Trapanese pesto with Avola’s almonds
14.00
Pistachio’s pesto with Sicilian pistachio with “Penne a ziti rigati” of Gragnano PGI
15.00 – 16.00
“Penne a ziti rigate” of Gragnano PGI with Norma sauce with salt Ricotta from Sicily
16.00 – 17.00
Linguine di Gragnano PGI with Arrabbiata sauce with “Caciocavallo Ragusano POD”

PETTI GROUP - ITALIAN FOOD S.p.A

HALL 6 – COOKING POINT N. 34

MENU PETTI TUSCAN TOMATO
CHEF MAX MARIOLA

Wednesday April 10, 2019

11:30 – 12:00
“Scarpariello” sauce
Peeled Datterini tomatoes “Gli speciali Petti”
Garlic
Chili pepper
Basil
Oil
Grated Pecorino Romano
Grated Parmigiano Reggiano
Salt & Pepper 

12:00 – 13:00
“Amatriciana” sauce
Peeled Datterini tomatoes “Gli speciali Petti”
Pecorino Romano
Cheek lard
White wine
Salt & Pepper

13:00 – 14:00
“Pasta all’Arrabbiata”
Fine crushed tomatoes “Il polposissimo Petti”
Green and red chili peppers
Parsley
Garlic
Oil

14:00 – 14:30
“Uova in trippa”
Rustica sieved tomatoes “Il corposo Petti”
Eggs
Pecorino Romano
Fresh Mint
Salt & Pepper

Thursday April 11, 2019

11:30 – 12:00
“Potacchio” sauce

Fine crushed tomatoes “Il polposissimo Petti”
Fresh rosemary
Garlic
Extra Virgin Olive Oil
Salt & Pepper

12:00 – 13:00
“Pasta alla Puttanesca”
Fine crushed Datterini tomatoes “Il fino Petti”
Taggiasche olives
Anchovies
Capers
Fresh parsley
Fresh chily pepper
Garlic
Extra Virgin Olive Oil
Salt

13:00 – 14:00
“Amatriciana” sauce
Peeled Datterini tomatoes “Gli speciali Petti”
Pecorino Romano
Cheek Lard
White Wine
Salt & Pepper

14:00 – 14:30
Salt cod Roman style
Datterini tomatoes passata “Il sublime Petti”
Desalted codfish without fishbones vacuum-sealed
Onion
Raisins
Pine Nuts
Fresh Parsley
Salt & Pepper

PIACENZA ALIMENTARE

HALL 6 | COOKING POINT N. 11

COLLETTIVA DI CONSORZIO PIACENZA ALIMENTARE: LA PIZZA+1 – BRI.MAC – MA-VI TRADE – TERRE DI SAN GIORGIO – COLTIVIA – SUNCAN – AGRI PIACENZA LATTE

CHEF:SALVATORE BELARDO E MONICA NERI

Wednesday April 10, 2019:

10:00 – 17:30

LA PIZZA+1: Quinoa Focaccia with wild salmon and crescenza cheese; Pizza with Culatello, shred Grana cheese and mozzarella; “Pinsa” with artichokes cream, toasted almonds and Burrata; Sweet “Pinsa” with Ricotta cheese and wild berries; Organic Pizza Margherita with cherry tomatoes; Genoese Focaccia with sauces.

MA-VI TRADE :Pizza Margo (“Mozzarisella” cheese + Tomato sauce)
Vegan Focaccia (“Spalmarisella” cheese + Mopur)
Focaccia with cherry tomatoes and “Blurisella” cheese
“Pinsa” + “Cremoso” cheese + raspberries
Ravioli with “Strachicco” cheese and spinach + “Blurisella” cheese
Ravioli with “Chicca” cheese, zucchini and tomatoes
Lasagne with seitan ragu and “Strachicco” cheese
Lasagne with vegetables ragu and “Strachicco” cheese

Salt/sweet fingerfood:
Rice crackers + “Cremoso” cheese + Mopur (different tastes)
Rice crackers + “Cremoso” cheese + jam

BRI.MAC : breakfast cutting board with Legù snacks with ginger and curry, with quince and cinnamon fruit preserve
Entrée with classic Legù snack and pumpkin
Wellness dish Legù: zucchine and basil cream with lemon lily and shred Parmigiano Reggiano cheese and toasted almonds
Sweet cutting board with Legù snacks, fruit preserve and chocolate cream
Aperitif with all the gluten free snack bags

Thursday April 11, 2019:

10:00 – 17:30

LA PIZZA+1: Quinoa Focaccia with wild salmon and crescenza cheese; Pizza with Culatello, shred Grana cheese and mozzarella;  “Pinsa” with artichokes cream, toasted almonds and Burrata; Sweet “Pinsa” with Ricotta cheese and wild berries; Organic Pizza Margherita with cherry tomatoes; Genoese Focaccia with sauces.

MA-VI TRADE:Pizza Margo (“Mozzarisella” cheese + Tomato sauce)
Vegan Focaccia (“Spalmarisella” cheese + Mopur)
Focaccia with cherry tomatoes and “Blurisella” cheese
“Pinsa” + “Cremoso” cheese + raspberries
Ravioli with “Strachicco” cheese and spinach + “Blurisella” cheese
Ravioli with “Chicca” cheese, zucchini and tomatoes
Lasagne with seitan ragu and “Strachicco” cheese
Lasagne with vegetables ragu and “Strachicco” cheese

Salt/sweet fingerfood:
Rice crackers + “Cremoso” cheese + Mopur (different tastes)
Rice crackers + “Cremoso” cheese + jam

BRI.MAC : breakfast cutting board with Legù snacks with ginger and curry, with quince and cinnamon fruit preserve
Entrée with classic Legù snack and pumpkin
Wellness dish Legù: zucchine and basil cream with lemon lily and shred Parmigiano Reggiano cheese and toasted almonds
Sweet cutting board with Legù snacks, fruit preserve and chocolate cream
Aperitif with all the gluten free snack bags

REGIONE EMILIA-ROMAGNA

HALL 6 | COOKING POINT Stand I008
Collettiva Unioncamere Emilia-Romagna

“THE FUTURE IS IN OUR ROOTS: INNOVATION AND TRADITION OF EMILIA-ROMAGNA”
A journey through the tastes of the past, the present and the future.
A unique occasion to appraise the knowledge and values of the Emilia-romagna cuisine.
Chef Sonja Castellani Istituto Raineri Marcora di Piacenza

Wednesday April 10, 2019

11.00
EMILIAN BRUSCA: Amaretto flavoured shortcrust pastry pie of ancient wheat (Molino Ferrari Paride) covered in prunes jam (from Alba) 
12.30
“CAPPELLETTONE PORCINO” WITH GRATED CHEESE CREAM WITH TRUFFLE: “Cappellettone” filled with Porcini mushrooms and herbs, served with grated cheese cream with Truffle (Forgrana Corradini), cream and milk
14.00
THE QUICHE: Quiche with short crust pastry, endive salad sauteéd with EVOO, soffritto (GIA), Pecorino and Parmigiano Reggiano 
15.30
LA QUICHE: Quiche realizzata con pasta brisée, insalata scarola saltata con olio EVO, base per soffritto (GIA), pecorino e Parmigiano Reggiano
17.00
“CAPOCOLLO”, WINE AND COFFEE: Capocollo of roasted pig, sauteéd with Lambrusco wine (Donelli 1915) and served with coffee sauce (Cagliari)

Thursday April 11, 2019

11.00
SALTED CRACKER (with pastà brisée made with hazelnuts) COVERED WITH SWEET PROVOLONE CHEESE FROM VALPADANA POD AND BOLOGNESE MUSTARD (from Alba)
12.15
Reggio Emilia’s green Tortello with hot mousse of vegetarian cheese with turmeric and crumble of crunchy Coppa POD from Piacenza: Tortello filled with spinach, Parmigiano Reggiano cheese and Ricotta (from Triglia), served with vegetarian cheese with turmeric (Forgrana Corradini), garnished with Coppa POD from Piacenza (Consorzio Salumi DOP Piacentini) 
13.30
“RISOTTO UBRIACO” AND SHALLOTS CREAM: Risotto simmered with Lambrusco Reggiano (Donelli 1915) and served with shallot cream, white wine, broth, parsley, butter and fresh cream
14.45
“CREAMY SMALL GLASS AND ROSA PIACENTINA”: small class of creamed ricotta cheese, seasoned with artichokes pâté (Industrie Montali) and garnished with a slice of “Pancetta piacentina arrotolata” (Consorzio Salumi DOP Piacentini)
16.00
MOKA AND CHOCOLATE CAKE: soft cake with type 1 flour (Molino Ferrari Paride), rice oil, eggs, Espresso coffee (Cagliari), sugar, skimmed milk and chocolate drops

RIZZOLI EMANUELLI E CONSORZIO CASALASCO E COSTA D'ORO

HALL 6 – COOKING POINT N. 32

Chef Fabio Romani

Wednesday April 10, 2019

11:00 – 16:00

Menù
“Pasta alla puttanesca”
“Orecchiette” or cold dumplings with Oblò line, oil and legumes
Cannellini beans cream with anchovies in spicy sauce + spaghetti with anchovies, pine nut, raisins and tomato
Pinzimonio of vegetables with oil and anchovies and Borlotti beans cream
Bruschette with chickpeas and anchovies cream
“Crostini bread” with butter and anchovies
“Crostini bread” with Stracciatella cheese and anchovies

Thursday April 11, 2019

11:00 – 16:00

Menù
“Pasta alla puttanesca”
“Orecchiette” or cold dumplings with Oblò line, oil and legumes
Cannellini beans cream with anchovies in spicy sauce + spaghetti with anchovies, pine nut, raisins and tomato
Pinzimonio of vegetables with oil and anchovies and Borlotti beans cream
Bruschette with chickpeas and anchovies cream
“Crostini bread” with butter and anchovies
“Crostini bread” with Stracciatella cheese and anchovies

RODOLFI MANSUETO SPA - MOLINO GRASSI SPA - L'ISOLA D'ORO SRL

HALL 6 | COOKING POINT N. 6

RODOLFI MANSUETO SPA – MOLINO GRASSI SPA – L’ISOLA D’ORO SRL
L’UNIONE FA LA PIZZA E NON SOLO

Wednesday April 10, 2019

12:00 – 14:00
Pizza and Focaccia
Focaccine with semi-dried cherry tomatoes and grilled mackerel
“Paccheri” filled with tomato & basil sauce, garnished with green pesto and semi-dried tomatoes
“Paccheri” with tomatoes, clams, Bottarga (tuna roe) and lime
“Maltagliati” with Arrabbiata sauce and anchovies
“Maltagliati” with red pesto
Black rice with ginger flavoured tuna and red pesto

16:00 – 17:00
Pizza and Focaccia
Finger food selection with tomato and fish

Thursday April 11, 2019

12:00 – 14:00
Pizza and Focaccia
Focaccine with semi-dried cherry tomatoes and grilled mackerel
“Paccheri” filled with tomato & basil sauce, garnished with green pesto and semi-dried tomatoes
“Paccheri” with tomatoes, clams, Bottarga (tuna roe) and lime
“Maltagliati” with Arrabbiata sauce and anchovies
“Maltagliati” with red pesto
Black rice with ginger flavoured tuna and red pesto

16:00 – 17:00
Pizza and Focaccia
Finger food selection with tomato and fish

FICACCI OLIVE • ROMEO FICACCI SRL

HALL 5 | Stand n.1

CHEF: ANGELO FICACCI

Wednesday April 10, 2019

12:00 – 13:00

First courses with vegetables and olives
Ascolana olives revisited
Meat strips with olives
Dumplings and olives  
Fish slice with vegetables and olives
Mixed “Bruschette”

Thursday April 11, 2019

Dalle 12.00 alle 13.00

First courses with vegetables and olives
Ascolana olives revisited
Meat strips with olives
Dumplings and olives  
Fish slice with vegetables and olives
Mixed “Bruschette”

OLEIFICIO ZUCCHI SPA - PASTA RUMMO

HALL 5 | Cooking Point n. 35

QUANDO LA PASTA INCONTRA L’OLIO
Chef Riccardo Carnevali

Wednesday April 10, 2019

10:30 – 17:30

Garlic “bruschetta” toast
 
Lemon “bruschetta” toast 
 
Dough-fried cherry mozzarella fingers
 
Mini tomato and mozzarella fingers on soft bread
 
Pasta with fresh tomato sauce
 
Pasta with aubergine and pecorino cheese caviar
 
Mediterranean Pasta 
 
Spaghetti with garlic and oil 

Thursday April 11, 2019

10:30 – 17:30

Garlic “bruschetta” toast
 
Lemon “bruschetta” toast 
 
Dough-fried cherry mozzarella fingers
 
Mini tomato and mozzarella fingers on soft bread
 
Pasta with fresh tomato sauce
 
Pasta with aubergine and pecorino cheese caviar
 
Mediterranean Pasta 
 
Spaghetti with garlic and oil 
RUSTICHELLA D'ABRUZZO SPA

HALL 6 | COOKING POINT N. 14

CHEF GIOVANNI CARUSI

Wednesday April 10, 2019

12:00 – 13:00

  1. “RAPIDA 90” with Genoese pesto
  2. “Penne Rustiche PrimoGrano” with Amatriciana sauce
  3. “Busiate” pasta with “Fake” sauce

12:00 – 13:00

  1. “Spaghettone Leone” with meatballs sauce
  2. Rigatoni “Saragolla” with “Fake” sauce 
  3. “Ziti Timilia” with Arrabbiata sauce

Thursday April 11, 2019

12:00 – 13:00

  1. Strawberry “Paccherini” with milk cream and crunchy basil
  2. Kiwi fruit “Paccherini” with crispy cheek lard and pureed soup with zucchini and kiwi fruit

12:00 – 13:00

  1. Pomegranade “Paccherini” with shrimps, Tropea’s Onion and yellow cherry tomatoes sauce
  2. Peach and apricot “Paccherini” with Parmigiano Reggiano cheese, pumpkin seeds and Balsamic vinegar
SAVIOLA SPA

HALL 5 | Stand n. 2

SAVIOLA & GRANA PADANO CHEESE
CHEF MARCELLO FERRARINI

Wednesday April 10, 2019

11:00 – 13:00
Pearls with fonduta of Grana Padano cheese seasoned with smoked pepper, wild oregano and orange zest

13:00 – 15:00
Wraps with “Carne salada” from Trentino, candied “Cipolla di Tropea”, basil, light mayonnaise and slices of Grana Padano cheese

15:00 – 17:00
Salad with Radicchio and sprouts, Grana Padano cheese, “Camone” tomatoes, anacardi, honey with berries

Thursday April 11, 2019

11:00 – 13:00
Pearls with fonduta of Grana Padano cheese seasoned with smoked pepper, wild oregano and orange zest

13:00 – 15:00
Wraps with “Carne salada” from Trentino, candied “Cipolla di Tropea”, basil, light mayonnaise and slices of Grana Padano cheese

15:00 – 17:00
Salad with Radicchio and sprouts, Grana Padano cheese, “Camone” tomatoes, anacardi, honey with berries

FRATELLI VERONI FU ANGELO SPA

HALL 5 | Cooking Point n. 8

Chef Licia Cagnoni

Wednesday April 10, 2019

10:00 – 13:00
Finger food:
Crispy wafer, Mortadella mousse, Parmigiano cheese, Soncino herb and lemon
Little Sicilia rice balls with spicy salami and saffron

12:00 – 14:00
Lunch area (reserved for Veroni’s clients):
Lasagna with roasted ham, asparagus and ricotta cheese
Risotto with green peas, nettles and dry cured ham

15:00 – 17:00
Aperitif:
Little pie with vegetables, mayonnaise and salami
Tramezzino sandwich with sweet and sour onions, radicchio and mortadella
“Rose” of dry cured ham and pistachio goat cheese

Thursday April 11, 2019

10:00 – 13:00
Finger food:
Salty Bigné with mayonnaise, gherkin, salami
“Focaccina” with goat cheese, fava bean, toasted bacon

12:00 – 14:00
Lunch area (reserved for Veroni’s clients):
Small pink Italian dumplings (or potatoes dumplings) with Robiola cheese, pepper and dry cured ham
Mini burger with Mortadella and quinoa, crispy artichokes carciofi croccanti with herbs

15:00 – 17:00
Aperitif:
Little “Focaccia” with artichokes cream and con crema di carciofi and air-cured pork meat
Small chickpeas friedcakes with Mortadella, Crescenza cheese and Agretti herb

VIANDER SPA

HALL 5 | COOKING POINT N. 14

Wednesday April 10, 2019

12:00 – 13:00
First course dishes tasting

13:00 – 15:00
DEGUSTAZIONE DI PRIMI PIATTI E SPECIALITA’ GASTRONOMICHE

Thursday April 11, 2019

12:00 – 13:00
First course dishes tasting

13:00 – 15:00
DEGUSTAZIONE DI PRIMI PIATTI E SPECIALITA’ GASTRONOMICHE

VICENZI SPA

HALL 6 | Coking Point n. 22

MONOPORZIONI DI TIRAMISU’
CHEF CLAUDIO PEZZELLA

Wednesday April 10, 2019

9:30 – 16:30
Tiramisù tasting

Thursday April 11, 2019

9:30 – 16:30
Tiramisù tasting