Cibus Destination On Site

CIBUS DESTINATION ON SITE IS THE SPECIFIC CIBUS PROGRAM GUIDING NATIONAL AND INTERNATIONAL BUYERS INTO THE DISCOVERY OF THE ITALIAN AGRI-FOOD PRODUCTS AND THEIR LINK WITH THE TERRITORY.

A set of itineraries in lieu organized to allow professionals to discover typical and regional products through meetings with selected exhibitors, tastings, and show cookings.

SCHEDULE OF THE ITINERARIES 

3 May
3 pm | Innovative Packaging

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

Clever design and innovative packaging solutions have the power to elevate any product to new heights! This tour will guide you through the world of packaging design, showcasing truly inspiring examples that are sure to spark new ideas!

 

4.30 pm | Exploring Italian fruit & veg

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

A tour designed for exploring the fresh Italian products, between the flavors of vegetables and the scents of fruit. Discovering recipes and creative combinations.

4 May
12 pm | Focus Ho.Re.Ca

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

Horeca word is a sector in great evolution in terms of offer. The tour will introduce the companies that are developing products and projects for the consumers of tomorrow. Away from home and on the road.

 

1.30 pm | Parma Food Valley. A unique land where Italian excellence heightens the senses​

Organised by: Fondazione Parma UNESCO Creative City of Gastronomy

A Valley in the heart of Italy, where the art of savoir-faire, innovation and the constant quest for quality ingredients make up the very essence of a land brought to life through good food. A place where the culture of the territory and its culinary gems come together to offer world-renowned culinary excellence. Here, all the best discoveries are soaked up with all 5 senses. The agro-food PDO and typical products of the territory will be presented in a guided tasting. Event organized by Barilla, Consorzio Parmigiano Reggiano, Consorzio Prosciutto di Parma, Delicius, Mutti, Parmalat, Rizzoli Emanuelli, Rodolfi Mansueto, Zarotti.

 

3.00 pm | Focus Sustainability

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

Sustainability has been on everyone’s mind for the last couple of years and is becoming more important by the minute! For this reason, the ‘Sustainability’ Tour will take a deep dive into the concept while also exploring companies that are doing it right!

5 May
12 pm |  Breakfast “Start your day right”

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

The way we start our day – from the time we wake up in the morning to the breakfast we choose to eat – can significantly impact how we feel! Leave nothing to chance with the ‘Start Your Day Right’ Tour all about the most important meal of the day: Breakfast!

 

1.30 pm | Salumi piacentini

Organised by: Consorzi Salumi Piacentini

The cured meats of Piacenza – Coppa Piacentina PDO, Pancetta Piacentina PDO e Salame Piacentino PDO – are the flagship of a land where food has always been a work of art. With their delicate taste and smell, these cured meat specialties represent true excellence and owe their unicity to the particular climatic and geographical conditions of the area and to human know-how and skills.
Discover the magic of this land rich in history, values, and ancient wisdom, and learn more about the tradition and taste of cured meat of Piacenza PDO.

EVERY ITINERARY
3-5 MAY

Partecipants: 15-20 per tour
Durata: 45 – 60 minutes
Lingua: English and Italian

Non è previsto un numero minimo di partecipanti per attivare il tour. I buyers nazionali ed internazionali saranno invitati ad iscriversi agli itinerari di loro interesse.

ARE YOU A BUYER AND ARE YOU INTERESTED IN RECEIVING MORE INFORMATION?

YOU CAN WRITE TO INCOMING3@FIEREPARMA.IT