Cibus Destination On Site

Organized by: Università degli Studi di Scienze Gastronomiche (UNISG)

Friuli-Venezia Giulia is a borderland, nestled between Italy, Austria and Slovenia. A unique microclimate and a centuries-old tradition are the main reasons for the local incomparable fresh produce. Cibus Connecting Italy introduces visitors to Friuli-Venezia Giulia and all its local specialties by dedicating a tour to the discovery of small and medium-scale producers: from fruit-growing to the iconic San Daniele ham, the visitors will learn more about niche, PDO and PGI products, widely appreciated both in the Italian and foreign markets, due to to their strong traditional heritage.

3.00 pm | Gelato & Pastry

Organized by: Università degli Studi di Scienze Gastronomiche (UNISG)

Gelato & Pastry:  two authentic Italian excellences make their way to Cibus Connecting Italy for the first time in the special area dedicated to ingredients, technologies and solutions for italian after meal. The focus is realized thanks to the technical partnership with Carpigiani, a company from Bologna specialized in manufacturing machines for Italian artisan gelato, a craft whose roots date back to the Renaissance, a tradition now mingled with the latest cutting-edge technologies. Cibus Destination will guide participants in a full immersion in the Italian Gelato craft thanks to the participation of Carpigiani and Pregel.

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.