DISCOVERING SAN DANIELE HAM
A delicacy with Deep Roots

AMARONE DELLA VALPOLICELLA
Italy's Luxurious red wine

ASIAGO CHEESE
A taste of Italian tradition

ITALIAN BEERS
The rise of low and no-alcohol beers in Italy

SUSTAINABLE PACKAGING: THE NEW HANDBOOK FOR A GREEN FUTURE IN THE PAPER AND CARDBOARD INDUSTRY

TASTE TEST LIKE A PRO: 5 SIMPLE WAYS TO ASSESS WINE QUALITY

CHEF SULLY'S PIZZA WITH AMAZING AND CONTROVERSIAL TOPPINGS

ESPRESSO COFFEE AND YOUNG PEOPLE: TRENDS, SUSTAINABILITY AND NEW CONSUMPTION HABITS 

GEN Z INFLUENCES FAST FOOD TRENDS FOR 2025

STARBUCKS CUTS 13 DRINKS FROM ITS MENU 

BAROLO

The king of Italian wines

STARTS IN NAPLES, ARRIVES ALL OVER THE WORLD
Molino Naldoni

HOW TO CHOOSE THE RIGHT OVEN FOR STARTING

Marana Forni

FROM THE TABLE TO THE GLOBAL MARKET: 5 EXCELLENCES OF ITALIAN AGRI-FOOD

THE 1ST CATERING
FRANCHISE DAY

The event for food service industry

CAPITAL CITY COLLEGE, WESTMINSTER & LA RUSTICHELLA CULINARY COMPETITION

WINE GONE WRONG?

How to Tell If Your Bottle Has Gone Bad

GIANCARLO PERBELLINI
Restaurant*** Michelin

THE TIMELESS CHARM OF ITALIAN ESPRESSO CULTURE

2025: THE FUTURE OF DI MARCO IS HERE
Di Marco Corrado

WHEN YOU BUY A MARANA, YOU DON’T ADAPT TO THE OVEN: THE OVEN ADAPTS TO YOU!
Marana Forni

THE AUTHENTIC NEAPOLITAN OVEN
Izzo Forni

ANIMA VERACE
Tradition and modernity of pizza merge in a flour

EXTRA VIRGIN OLIVE OIL: THE LIQUID GOLD OF ITALY

WHERE TO EAT THE BEST FOOD IN ITALY

THE CULINARY DELIGHT OF RISOTTO ALLA MILANESE

THE NEW "10" PIZZA PEEL HAS ARRIVED
Cerutti Inox

PINSA DI MARCO
Back to September

NEGRONI SBAGLIATO
The playful twist on the classic Negroni cocktail

SUNMIX
The dough rounder: a silent helper

CACIOCAVALLO
The versatile southern Italian cheese

RAMANDOLO
The golden gem of Friuli's vineyards

PORCHETTA DI ARICCIA
A timeless Roman tradition

TRAINING COURSE FOR PROFESSIONALS
Baking, cooking and digital communication: buns, pizzas and gourmet fillings

SUD FORNI AT SIGEP 2025
Craftsmanship Redefining Foodservice

LAURETANA
60 years of excellence

THE CHARM OF BRUSCHETTA
A simple Italian delight

BAROLO
The king of Italian wines

GORGONZOLA CHEESE
Rich history and versatile uses

ORIGINE: AT THE ROOTS OF FLAVOR
Ideal for high-hydration doughs and "pizza in pala" production

SPECK
A delicacy from the Alps

ALTAMURA BREAD
The traditional loaf with a protected status

DA VITTORIO
***
Chef Enrico & Roberto Cerea

TIZIANO CASILLO
Pizzachef

ORO PURO RISERVA
The pizza flours produced only with Emilian stone-milled grains

GABRIELE BONCI
Pizzachef

MOLINO GRASSI
All the best of raw materials at TuttoPizza

OSCAR FARINETTI
Interview with the Founder of Eataly

PARMA HAM
Origins and culinary uses

ORO PURO PIZZA ROSSA 320W and ORO PURO PIZZA BLU 270W
The only pizza flours from an Italian, short supply chain, certified UNI EN ISO 22005

DISCOVER THE SMART LINE BY SUNMIX
Innovation and efficiency in your pizzeria

ASIAGO CHEESE
A taste of Italian tradition

DISCOVER THE PINSA ROMANA PACKAGED IN MAP
An advantage for caterers

ITALIAN BEERS
The rise of low and no-alcohol beers in Italy

SORÌ
Artisanal excellence in Italian Dairy Tradition

BRUNELLO DI MONTALCINO
Exploring the Elegance of this exclusive wine

SUD FORNI
A step forward for global growth

PIZZA IN PALA
Rome’s artisan pizza

MOLINO GRASSI AT CIBUS 2024
Creativity through ingredients

THE OVERTURNABLE MIXER
The modern heart of professional bakeries

BRUNO VANZAN
Bartender

'NDUJA CREAM
Discover 'nduja cream by Demetra

SPRIZZER
The innovative mixer forpreparing perfect Aperol Spritz in just 5 seconds

DISCOVERING SAN DANIELE HAM
A delicacy with Deep Roots

CERUTTI INOX
Cerutti Inox has introduced the new "10" peel

AMARONE DELLA VALPOLICELLA
Italy's Luxurious red wine

SORÌ ITALIA
Sorì towards a Sustainable Transformation

DI MARCO
The blue adventure of Pinsa di Marco

PECORINO ROMANO DOP
The new European project in support of Pecorino Romano kicks off in Italy and Germany

NORCINO SALAMI
A treasure from Umbria

ERNST KNAM
Pastry Chef

PIZZA IN TEGLIA
The Italian sheet Pan Pizza

THE RISING SUCCESS OF PIZZERIAS
A culinary phenomenon in Italy and all over the world

INTERPRET OR BETRAY?
The debate on the authenticity of Italian cuisine abroad

BAROLO
The king of Italian wines

SORÌ ITALIA
Craftsmen for the World

BRESAOLA FROM VALTELLINA
A delicacy of Northern Italy

SUD FORNI
Versatility and precision, Sud Forni electric oven Zaffiro, Smeraldo and Diamante: a trio of excellence

CHIANTI
Italy's Enological Treasure

CERUTTI INOX AT TUTTOPIZZA EXPO IN NAPLES
Introducing the new pizza peel

MOLINO SUL CLITUNNO
Molino Sul Clitunno belives and invests, for real, in Made in Italy

GRANA PADANO
A culinary legacy from Italy

HEINZ BECK
***
La pergola Restaurant

PINSA DI MARCO
Creating innovation with Italian food

MATILDE VICENZI
Matilde Vicenzi will be at Cibus

CIBUS IS BACK
From May 7th to 10th, 2024 - Parma

MOLINO NALDONI
Italian wheat and centuries of experience in the flour sectors