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Cibus Destination On Site

Cibus-Destination
Logo Masterclass Cibus 2024

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

Tuesday, May 7 | 2:00 p.m. - 2:45 p.m. - Basilicata Region: A ``Coast2Coast`` journey through ancient flavors and emotions
So small but still a very proud reality in the “Great South”: Basilicata is a geographically complex land, characterized by mountains, volcanic terroir, as well as appreciated thermal waters and two fascinating sea outlets. People living in these challenging and richly contrasting land have learned over time to make the most of that. Thanks to an extraordinary rediscovery work carried out today by various chefs from Basilicata, nowadays in the Out of Home many flavors like “peperoni cruschi” (crispy peppers) or “maccheroni filati” (spun macaroni), not to mention the inevitable long-aged cheeses, are back to tell ancient stories about Basilicata. This – and much more – will be at the heart of a Destination tour that not only reviews highly rated local products, but tries to bring you through exciting and authentic journey aimed at discovering some hidden gems of Made in Italy.
Wednesday, May 8 | 11:30 a.m. - 12:15 p.m. - Oltrepò Pavese, that little big treasure trove of knowledge and taste
Nestled between the Emilia-Romagna plain and the first Lombard-Piedmontese hills, Oltrepò Pavese is a land of boundaries. This special location has made the province of Pavia a territory capable of absorbing varied peasant, artisanal, and gastronomic traditions, whose union gives rise to a bunch of food experiences and excellence covering all sectors of Authentic Italian Food&Beverage. That’s why in this Destination Tour, you can discover specialties ranging from deli to dairy, encompassing authentic treasures of the territory, such as the wine sector, confectionery, and the fascinating world of rice.
Wednesday, May 8 | 2:00 p.m. - 2:45 p.m. - Niche products and Italian delicacies at Cibus Specialty
Cibus Specialty is a new special section of Cibus, aimed at showcasing the experiences of 27 excellent micro-producers from all over Italy, spanning from Sicily to Trentino-Alto Adige. Within this section, you will find representations from 6 geographical indications, along with a consortium for protection. The itinerary we have planned for you offers a significant glimpse of Italian food excellence and niche productions rich in stories to tell, conceived as perfect additions for fine dining businesses and, of course, specialty store shelves.
Thursday, May 9 | 11:30 a.m. - 12:15 p.m. - Well-being through well-dining: Discover Cibus Healthy
In 2023, Cibus introduced an area dedicated to exploring the protein-rich sector. This section, conceived as a village of healthy food, returns in this edition, expanding to encompass the broader world of nutrition. But that’s not all: Cibus also inaugurates a special showcase area dedicated to a selection of particularly interesting food products, all related to the concept of balanced nutrition and well-being. This Destination tour will provide you with an up-close look at the most intriguing trends and experiences that some key players in the industry are currently working on, closely linked to the development of high-nutritional-value food supplements that are increasingly satisfying in terms of taste.
Thursday, May 9 | 2:00 p.m. - 2:45 p.m. - Cuisine and Evolutions: new paths, stories and people in the Out of Home sector
The Out of Home industry is undergoing substantial repositioning, both in terms of organization and commercial paradigms. From this awareness arises a Destination tour dedicated specifically to Out of Home channel operators, intertwining two distinct paths of the trade show. The first is dedicated to regional pavilions and shines a spotlight on quality products and small artisanal productions destined for the Out of Home channel. The second is more internationally oriented and develops through Bellavita, a special pavilion showcasing Italian manufacturing excellence, present in several top professional food show worldwide. These varied contents make the tour recommended for all those Large-Scale Retail operators now exploring the complex transition from traditional retail to Risto-retail models.
Friday, May 10 | 11:30 a.m. - 12:15 p.m. - Cibus Innovation Experience
Cibus 2024 gathers and collects in a single area innovative experiences coming from the world of food. The “Innovation Experience Destination tour outlines an ideal path that will introduce you to experimental start-ups, emerging trends, and new products, guiding you towards insights and solutions that suit your company. In this journey, you can also experience interactive experiences discovering some sustainable projects related to the themes of conscious consumption, ESG, and social responsibility.

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.

Tuesday, May 7 | 3:00 p.m. - 3:45 p.m. - Cibus Masterclass | Lazio Region - Turn 1
1) Rigatoni alla gricia  with fermented oranges and truffle

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.

Tuesday, May 7 | 4:30 p.m. - 5:15 p.m. - Cibus Masterclass | Lazio Region - Turn 2
1) Rigatoni alla gricia  with fermented oranges and truffle

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.

Wednesday, May 8 | 10 a.m. - 10:45 a.m. - Cibus Masterclass | Lombardia Region - Turn 1
Lombardy Region and Distretto Valtellina Taste of Emotion present:

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

Wednesday, May 8 | 10 a.m. - 10:45 a.m. - Cibus Masterclass | Lombardia Region - Turn 2
Lombardy Region and Distretto Valtellina Taste of Emotion present:

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

Wednesday, May 8 | 4:30 p.m. - 5:15 p.m. - Cibus Masterclass | Wine Tasting Session by Cantine Riunite

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.

Thursday, May 9 | 10 a.m. - 10:45 a.m. - Cibus Masterclass | Special recipes by Del Monte - Turn 1

DEL MONTE: leader in innovation and quality

Cibus 2024 – Hall 05 stand L024

Del Monte® is a world leader in the production, sale and distribution of fresh and 4th range fruit and vegetables and a leading producer and distributor of packaged food products in Europe, Africa and the Middle East. Fresh Del Monte markets its products globally under the Del Monte® brand, representing innovation, quality, freshness and reliability for over 135 years.

Mission: To inspire a healthy lifestyle with affordable, wholesome and convenient products globally, aiming for a better future. We offer fresh, nutritious, healthy and delicious products that everyone can consciously enjoy. We maintain the highest quality standards for sustainably grown products.

Our brand is our most powerful asset, symbolising our commitment to freshness, quality and sustainability.

The constant search for quality and innovation gives rise every day to new product concepts aimed at consumers who are increasingly attentive to their physical and mental wellbeing and to experimenting with new tastes and combinations.

Del Monte has always researched and proposed new ways of consuming both fresh products and packaged food, pursuing the objective of being a creator of new consumption styles, proposing quality, distinctiveness, uniqueness and recognisability.

Our values: excellence, passion, creativity, care and trust are the founding elements of this continuous quest for innovation.

At Cibus 2024 we will present several new product concepts and ways of eating, we will focus on the results of this continuous research that allows us today to present unique and distinctive varieties of Pineapple, a selection in the fourth range of the highest quality with the presentation during the fair of the brand new Pineapple Carpaccio, a selection of irresistibly exotic fruit juices.

In our quest for innovation, we also choose to develop partnerships with those who strongly believe in innovation and the desire to intercept the desires and curiosities of the modern consumer.

This is the origin of our collaboration with Gino Sorbillo: an innovator and connoisseur of the true Neapolitan pizza. starting from tradition, he is constantly searching for innovation, proposing new flavours and combinations studied with great skill and with absolute respect for quality and taste.

Gino Sorbillo has an innovative soul that perfectly matches Del Monte’s constant research. At Cibus 2024 on Thursday 9 May from 10.00 am we will present in a dedicated masterclass the Del Monte Pineapple Pizza, a recipe created by Gino Sorbillo who has skilfully combined the sweetness of the Del Monte Pineapple with the personality of three different cheeses selected for taste and quality.

The Del Monte Pineapple Pizza will be presented again at the Del Monte stand (Hall 05 stand L024) starting at 3.00 pm.

Thursday, May 9 | 12:00 - 12:45 p.m. - Cibus Masterclass | Special recipes by Del Monte - Turn 2

DEL MONTE: leader in innovation and quality

Cibus 2024 – Hall 05 stand L024

Del Monte® is a world leader in the production, sale and distribution of fresh and 4th range fruit and vegetables and a leading producer and distributor of packaged food products in Europe, Africa and the Middle East. Fresh Del Monte markets its products globally under the Del Monte® brand, representing innovation, quality, freshness and reliability for over 135 years.

Mission: To inspire a healthy lifestyle with affordable, wholesome and convenient products globally, aiming for a better future. We offer fresh, nutritious, healthy and delicious products that everyone can consciously enjoy. We maintain the highest quality standards for sustainably grown products.

Our brand is our most powerful asset, symbolising our commitment to freshness, quality and sustainability.

The constant search for quality and innovation gives rise every day to new product concepts aimed at consumers who are increasingly attentive to their physical and mental wellbeing and to experimenting with new tastes and combinations.

Del Monte has always researched and proposed new ways of consuming both fresh products and packaged food, pursuing the objective of being a creator of new consumption styles, proposing quality, distinctiveness, uniqueness and recognisability.

Our values: excellence, passion, creativity, care and trust are the founding elements of this continuous quest for innovation.

At Cibus 2024 we will present several new product concepts and ways of eating, we will focus on the results of this continuous research that allows us today to present unique and distinctive varieties of Pineapple, a selection in the fourth range of the highest quality with the presentation during the fair of the brand new Pineapple Carpaccio, a selection of irresistibly exotic fruit juices.

In our quest for innovation, we also choose to develop partnerships with those who strongly believe in innovation and the desire to intercept the desires and curiosities of the modern consumer.

This is the origin of our collaboration with Gino Sorbillo: an innovator and connoisseur of the true Neapolitan pizza. starting from tradition, he is constantly searching for innovation, proposing new flavours and combinations studied with great skill and with absolute respect for quality and taste.

Gino Sorbillo has an innovative soul that perfectly matches Del Monte’s constant research. At Cibus 2024 on Thursday 9 May from 10.00 am we will present in a dedicated masterclass the Del Monte Pineapple Pizza, a recipe created by Gino Sorbillo who has skilfully combined the sweetness of the Del Monte Pineapple with the personality of three different cheeses selected for taste and quality.

The Del Monte Pineapple Pizza will be presented again at the Del Monte stand (Hall 05 stand L024) starting at 3.00 pm.

Thursday, May 9 | 3:00 p.m. - 3:45 p.m. - Cibus Masterclass | Parmigiano Reggiano - Turn 1

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.

Thursday, May 9 | 4:30 p.m. - 5.15 p.m. - Cibus Masterclass | Parmigiano Reggiano - Turn 2

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.

May 7-10, 2024
9:30 - 18:00 except for the last day, May 10, 2024, where the last allowed entry is at 1 p.m. and the event closes at 3 p.m.
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