10.30 am | Basilicata and Molise
Organized by: Università degli Studi di Scienze Gastronomiche (UNISG)
Basilicata and Molise. Two small regions of the “Great South”, both characterized by a complicated geomorphology: many hills and mountains, volcanic microclimate, long and cold winters, barren nature. In time, locals have learned how to manage all that to get the best from their respective lands. Cibus Connecting Italy proposes a tour revolving around several really short-chain farms, offering an overview on traditional specialties and ancient flavors, which, thanks to many chefs from Southern Italy, are now coming back into vogue. Cruschi peppers, bronze-drown Maccheroni pasta, truffles from Matese: this tour is not just a recollection of highly popular local products, but an emotional journey into the authentic Italian agrifood sector.
12.00 am | Fruit & Vegetables
Organized by: Università degli Studi di Scienze Gastronomiche (UNISG)
Italy is first of all an agricultural country, rich of several varieties and biodiversivity, and featuring a strong vocation for food processing. For the very first time, Cibus hosts an authentic Italian excellence: fresh fruit and vegetables producers. Visitors will enjoy a deep dive into local and national productions, ranging from fresh and processed products to PDO, PGI specialties, and much more.