Chianti, one of Italy's most renowned wines, embodies the elegance and winemaking tradition of the Tuscan region. Primarily produced in the provinces of Florence, Siena, Arezzo, Pisa, Pistoia, and Prato, this vinous delight is beloved worldwide for its unique character and rich history.
Its roots delve deep into the Middle Ages, when Benedictine and Cistercian monks discovered the winemaking potential of the Tuscan terrain. Chianti is predominantly crafted from Sangiovese grapes, imparting the wine with a complex structure and distinctive aromatic bouquet. Additionally, it may contain small percentages of other local grape varieties such as Canaiolo, Colorino, and Malvasia.
Chianti comes in various iterations, including Chianti Classico, produced in the traditionally delimited region considered the "original zone" of Chianti, and Chianti Rufina, hailing from the hilly area around Rufina, boasting distinct characteristics due to its microclimate and unique soil.
Appreciated for its versatility, Chianti splendidly complements a wide array of dishes, from antipasti to aged cheeses, from Tuscan ragù pasta to grilled meats. Its fresh and fruity profile makes it an ideal companion for traditional Italian cuisine.
Beyond tantalizing the palate, Chianti represents a piece of Italian history and culture, passed down by generations of passionate producers. Its label, featuring the iconic black rooster, has become a symbol of Italian winemaking quality and tradition.
In conclusion, Chianti continues to enchant wine connoisseurs worldwide with its unique character and rich heritage. It is a living testament to Italian winemaking mastery and a genuine sensory delight for those privileged enough to savor it.
During the 7th edition of the TuttoPizza Expo in Naples, scheduled from May 20th to 22nd at the Mostra d'Oltremare, Cerutti Inox will be present for the second consecutive year at Pavilion 4, stand 431 to introduce its latest creation, a new line of pizza peels with unprecedented features.
In line with our company philosophy, which focuses on listening to and collaborating with pizza masters, we have designed a new series taking into account the specific needs of modern pizzaiolos. Supporting us in this new project is our brand ambassador, Diego Vitagliano - "the dough master" - who has long chosen our professional peels for his prestigious "10 Pizzeria" venues and has been able to test the qualities of the new pizza shovel.
The new peel is indeed the result of extensive research and development, where we have integrated the most advanced technologies with the know-how of pizza masters. The distinctive features of our shovel lines, such as the renowned Tulip series and the durable Hard Anodized series, harmoniously merge into the new peel, ensuring superior performance and a distinctive design.
The Tulip series, with its characteristic red handle, has been a success since its launch, representing a combination of lightness, solidity, and captivating aesthetics, further enriched in aesthetics by the new "wheat spike" perforation on the occasion of our 60th anniversary. The recent addition to our pizza shovel family, the Hard Anodized series, offers an extremely resistant solution and is designed to ensure great resistance to heat, corrosion and wear. The mix of nuances in shades of grey adds a touch of elegance to our new hard-anodized peels, reflecting our constant commitment to technological progress in the world of pizza.
At our stand in Naples, visitors will have the opportunity to get up close with the new peel and test its innovative performance, foremost among them an unprecedented lightness.
Molino Sul Clitunno, which has embodied excellence in the production of high quality flours for over forty years, has created a short Italian supply chain that is UNI EN ISO 22005 certified. The ORO PURO line represents the best selection of 100% Emilian wheat grains.
The UNI EN ISO 22005 certification guarantees the complete traceability of the supply chain, at every stage of processing, from the seed to the packaged product: the detailed documentation of each production step, from the harvesting of the raw material to the distribution of the finished product, makes it possible to determine the history of ORO PURO flours "from the field to your table". This line of flours guarantees products with the scents 'of good things from the past' and the genuine flavours typical of Made in Italy.
There are over 140 farmers in Emilia who collaborate, believe in and invest in the ORO PURO project. Over 130 thousand quintals harvested, carefully respecting all the quality controls of the certification. The plant in San Felice sul Panaro, in the province of Modena, covers an area of 28,000 square metres dedicated to the storage and handling of wheat specifically intended for the production of ORO PURO flours.
Grana Padano, an indispensable ingredient in Italian gastronomy, is a cheese deeply rooted in the culinary heritage of Northern Italy, specifically the regions of Lombardy, Veneto, Emilia-Romagna, and Piedmont.
Crafted from high-quality cow's milk and aged for a minimum of nine months, Grana Padano is renowned for its granular texture and rich, nutty flavor with subtle sweet undertones.
With origins dating back nearly a millennium, the production of Grana Padano adheres to stringent regulations, ensuring consistency and authenticity. The name "Grana" reflects its granular texture, while "Padano" denotes its geographical origin - the Po River Valley.
Versatile in its application, Grana Padano elevates a myriad of dishes, whether grated over pasta, risotto, or salads, or savored on its own alongside fruits, nuts, and Italian wines.
Its savory profile and crumbly texture make it a cherished ingredient in both traditional recipes and modern culinary creations worldwide.
Beyond its role as a cheese, Grana Padano embodies the rich culinary traditions of Italy, delighting palates and enhancing the flavors of dishes for countless generations. Its enduring popularity underscores its status as a quintessential symbol of Italian gastronomy, beloved by chefs and food enthusiasts alike.
Heinz Beck is known as one of the most notable “Masters” of gastronomy in the world. His unique interpretation of the “Modern” kitchen goes beyond his undisputed culinary talent, but includes the utmost attention toward the selection of ingredients and their transformation into highly innovative flavors.
Heinz Beck has been heralded as a leader in Italian and Mediterranean culinary tradition. Among numerous awards, Chef Beck has been recognized by “Michelin”, “Bibenda”, “Gambero Rosso” and “L’Espresso” (just to name a few). He is truly a polyhedric genius of our time, in which different attitudes evolve into different arts, he true size of modern gastronomy.
His profound understanding of the culinary culture is revealed in several of his texts, which address more than culinary practices.
Multistarred and pluri-awarded, since 1998 is the winner of the “Five Star Diamond Award”, and since 2013 also of the “Six Star Diamond Award”, both conferred by the American Academy of Hospitality Sciences, first in Italy to obtain such acknowledegement.
In the year 2000 Heinz Beck is awarded with the “Gold Medal at the Foyer of Artists”, an international prize of the University of Rome La Sapienza, awarded for the first and only time in 40 years to a Chef.
In 2010 he is recipient of the recognition of the “Knight of the Order of Merit” from the Federal Republic of Germany awarded by the Minister Friedrich Däuble.
Always in 2010 Heinz Beck and others 10 Italian Top Chefs decided to join their forces and found the “Order of the Knights of Italian Cuisine”, in order to communicate with National and International institutions, as well as the media, as a united front.
In 2016 he is nominated Ambassador of Extraordinary Italian Taste by MIPAAF, the Italian Ministry of Agricultural, Food and Forestry Policies, for the promotion of Italian Cuisine worldwide. In the same year he was also awarded with the prize “Italian Excellence”, symbol of the first edition 2016 of Italian Excellences Festival.
2018 started with the awarding of the “Excellent Prize”, at the Oscar of the culture in Hospitality Industry. In March he received the Degree in Natural Bio Energies, which was awarded to him by the Popular University of Arezzo. In October Heinz Beck was awarded with the prize “Food and Travel Italia Awards 2018” as best starred Chef in Italy. In November Chef Beck received the “Lifetime Achievement Award 2018”, sponsored by Red Cross Italy, during the sixth edition of the manifestation Excellence Food Innovation.
In May, 2019 Heinz Beck is appointed as Meritorious Academic by the International Maurician Accademy in Rome. In November he received the “Best German Chef Abroad” award from Gault&Millau guide. In December Beck&Maltese Consulting is awarded with Best Practice Kitchen&Management award at the 2019 Food Community Awards.
Always in December, Heinz Beck receives at the Senate the ANGI 2019 Innovation Experience Award in occasion of the Oscar of innovation.
Careful observer of food effects on the body, Heinz Beck has been carrying on for almost 20 years Important cooperations with national and international scientists as well as Italian Universities concerning the good balance between food and health. Heinz Beck and his wife, Teresa Maltese, manage all the restaurants listed below as well as commercial businesses via the Beck & Maltese Consulting company, which offers all-around consulting in the food industry as well as partnerships, management services, research and innovation.
About training, B&M Consulting inaugurates in November 2019, in collaboration with UniPegaso, Campus Principe di Napoli, the first Gastronomic University and Center for High Education and University Specialization, entirely dedicated to gastronomy and tourism, of which Heinz Beck also plays the role of Scientific Director.
To date, these are the Restaurants in the world, managed by B&M Consulting, in addition to “La Pergola”*** in Rome: “Café Les Paillotes” in Pescara, “Gusto by Heinz Beck”* in the Algarve in Portugal, “Ristorante Castello di Fighine”* in Tuscany. And again, the “St. George Restaurant by Heinz Beck”** inside the Ashbee Hotel in Taormina, “Heinz Beck Restaurant” inside the Forte Village Resort in Santa Margherita di Pula (Ca), the latest openings, in spring 2021, the opening of Palazzo Fiuggi, a medical retreat on the outskirts of Rome, within which the Chef developed the "Heinz Beck Food Lines by Beck & Maltese Consulting" dedicated to various pathologies and, in September 2021, in Parma "Ruliano with Heinz Beck" in collaboration with the homonymous ham factory.
Credits: Adriano Truscello
Pinserie first emerged in the gastronomy world, in Italy and abroad, as an innovative catering format that differs from pizzas for the type of dough and for its lightness. Di Marco was the main drive behind this change, thanks to a product characterised by a lighter, more digestible blend of flours, allowed to leaven naturally and for a long time – as well by its versatility of use and types of final product. In the past few years, this new segment has developed rapidly and exponentially, in the Ho.Re.Ca sector and in retail as well.
The pinsa is a product that will make any business stand out, and it’s a great match for any kind of service: from gourmet catering, where chefs face each other off in their experimentations with exclusive ingredients and sophisticated combinations, to street food that focuses mainly on traditional or local recipes.
Pinsa Di Marco has the advantage of being delicious and healthy at once, a decisive factor for a brand that can meet the demands of all kinds of business and is implementing a significant development plan to establish venues and distribution alike, in Europe and worldwide. If you haven’t tried it yet (really???), it’s time for some Pinsa Romana Di Marco!
We are glad to inform you that Matilde Vicenzi will be at Cibus, in Parma, Italy.
Come visit us and find out about the activities in which our products will be involved, thanks to the collaboration with a special partner:
Alma - International School of Italian Cuisine.
SAVE THE DATE from 7 to 10 May.
With a story more than a century long, Vicenzi Group stands out as a premium manufacturer of puff pastries, assorted pastries, filled cookies, cake bases, courtesy products and single dose.
The family run business company, combining innovation and tradition, has brought the Italian pastry tradition in over 110 countries.
One of the key assets of the company is the strategic diversification in distribution.
Vicenzi is present in the following channels:
• Classical supermarket chains
• Gourmet food shops
• Vending & Ho.re.ca channel
• Bars
• Airports & train stations
• Petrol stations
The standardization of production processes, with automated systems, guarantees the high quality level in every phase.
The experience at the Cibus fair will be accompanied, as always, by a rich immersive program to discover the national territory and its companies, dedicated to those who want to learn about the production process of their food suppliers.
The event is open from 9:30 a.m. to 6:00 p.m. except for the last day, May 10, 2024, where the last allowed entry is at 1:00 p.m. and the event closes at 3:00 p.m.
Cibus, International Food Exhibition, is the most important fair dedicated to the Italian agri-food sector and an unmissable event for the whole community.
Institutions, trade associations, companies and professionals in the Made in Italy agri-food sector meet to outline together the future strategies for food business. The Exhibition represents an opportunity to establish and develop commercial relationships at an international level, while looking to the future and to innovation.
WHO IS CIBUS AIMED AT?
Cibus is a B2B event dedicated to professional visitors from different segments of the agri-food sector: Large Retail, Ho.Re.Ca. & Food Service, Wholesale Importers, Independent Retail and national and international Normal Trade.
Having regard to the exhibitors, Cibus is aimed at all the different production businesses of the Italian agri-food industry: large players, small and medium enterprises, and niche producers of outstanding products all gain visibility at Cibus.
WHEN AND WHERE?
May 7-10th, from 9:30 to 18:00, in Parma, the heart of the Food Valley, famous all over the world for its gastronomic products of excellence.
PARMA
Parma was the first Italian city to be designated UNESCO Creative City of Gastronomy. Located in the heart of the Food Valley, Parma has always been the capital of food, famous all over the world for its PDO and PGI delicacies.
Parma is home to traditional and industrial production sectors: pasta, dry-cured meats, cheeses, preserves and fish processing, while the Parma hills are famous for the production of sparkling wines.
Due to the fame of these products of excellence, 8 food museums have been set up, just a few kilometres from the city, where one can observe all the stages of their production.
Parma is not just famous for its food but also for its music and art. The city has always enjoyed a great reputation for music thanks to Giuseppe Verdi and Arturo Toscanini. Today it is possible to visit Verdi’s birthplace at Roncole Verdi and the Giuseppe Verdi Theatre and Casa Barezzi Museum in Busseto; Toscanini’s birthplace museum is located in the centre of Parma. Music lovers can also visit the Opera Museum and the Casa del Suono (House of Sound).
Parma’s place of excellence for music is the Teatro Regio, located in strada Garibaldi right in the heart of the city. Just a short distance away is Palazzo della Pilotta, which hosts the Archaeological Museum, the Palatina Library, the Bodoni Museum and the National Art Gallery, where works by Parmigianino and Correggio are exhibited.
All you need to do now is go and taste the refined cuisine of Parma and explore its charming places.
Molino Naldoni awaits you at Cibus (HALL 6 - STAND E052) with its complete line of 100% natural flours, with no enzymes or additives added.
The absolute protagonists will be the best Italian and Romagna grains. For this international event, during the 4 days at the stand there will be rotating tastings of classic pizza, pizza in pala romana and, of course, Neapolitan pizza made with SMORFIA® the flour approved by the AVPN-Associazione Verace Pizza Napoletana!
Thanks to the important work of the last 20 years on certified Italian supply chains, from which the brands "Italica" and "Le Farine del Passatore" were born to guarantee the origin of the wheat, and to the continuous search for quality, Molino Naldoni today grinds more than 86% national wheat and boasts one of the most avant-garde plants in Europe in terms of production and energy efficiency. With over 3 centuries of experience in the art of milling, Molino Naldoni represents the best partner for "Made in Italy" in the high quality flour market.
More than 50 countries around the world are reached by dairy products produced by Sorì Italia, a dairy company based in the upper Caserta area, near the protected Roccamonfina Regional Park.
An important share of Sorì production, which is capable of processing daily, 50 thousand of liters of buffalo milk and 30 thousand of cow's milk, is reserved for foreign markets.
In addition to the national territory and European countries, the company's exports conquer the U.S. and Japan, passing through Australia and Argentina; it also includes Arab and Middle Eastern countries, where it is essential to have Halal certification.
Craftsmanship and innovation equally contribute to defining the "know-how" that underlies the Sorrentino brothers' production philosophy.
The primacy of manual skill, the perfect knowledge of raw materials, and the traditional production methods combined with state-of-the-art machinery, efficient logistics, and a tested distribution system mean that Sorì products are preferred by a growing number of professionals in Italy and around the world. Among the pizza chefs who do not give up Mozzarella di Bufala campana Dop and Fior di Latte Sorì, made with cow's milk sampled at Km0, are some of the most established and recognized pizza artisans, such as Franco Pepe, Ciro Salvo, Giacomo Garau, and Luca Mastracci.
Nestled within the breathtaking landscapes of Northern Italy lies Valtellina, a region renowned for its alpine beauty and gastronomic treasures. Among these culinary delights, bresaola stands out as a cherished specialty, captivating palates with its exquisite flavor and artisanal craftsmanship.
Bresaola is a type of cured beef, meticulously prepared using the finest cuts of lean meat, typically sourced from the hindquarters of cattle. The meat is carefully trimmed, seasoned with a blend of salt, pepper, and aromatic herbs, then left to undergo a patient curing process that can last several weeks to months. This artisanal method not only preserves the meat but also imbues it with a rich, complex flavor profile.
What distinguishes bresaola from Valtellina is not only its impeccable taste but also its connection to the region's cultural heritage. For centuries, Valtellina has been renowned for its tradition of alpine farming and artisanal food production, and bresaola exemplifies the commitment to quality and authenticity that defines the area's culinary identity.
The result is a delicacy prized for its tender texture, subtle seasoning, and nuanced flavor, reminiscent of the pristine mountain air and lush pastures of Valtellina. Sliced thinly and served as an antipasto or in salads, bresaola captivates the senses with its melt-in-your-mouth goodness and unmistakable aroma.
Beyond its culinary appeal, bresaola from Valtellina is a testament to the region's rich cultural heritage and dedication to preserving age-old traditions. Whether enjoyed on its own or as part of a gourmet dish, bresaola offers a taste of Northern Italy's culinary excellence, inviting food enthusiasts to savor the essence of Valtellina with each delectable bite.
Sud Forni, an Italian company based in Casoria, in the province of Naples, is known for manufacturing high-quality electric ovens. Its flagship products include the Zaffiro, Smeraldo and Diamante lines.
These electric ovens are particularly suitable for pastry shops, pizzerias and bakeries with intense workload. They are designed to make the most of the space in the rooms in which they are installed. Available in different sizes, with 1, 2 or 3 decks, they offer a variety of sizes to fit the needs of any business.
The Zaffiro series is designed to maximize the use of the depth of the rooms in which it is installed.
The Smeraldo series offers the flexibility to develop ovens that take advantage of the width of the rooms, ensuring optimal distribution and visibility of products during the baking time.
The Diamante series stands out for using the corner of the rooms in which it is installed. This configuration maximizes the use of available space, offering versatile and efficient solutions.
A key element of the Zaffiro, Smeraldo and Diamante series is the controller, which is fully electronic and ensures high standards of energy savings. This is reflected in the calibration concept. This system makes it possible to separately adjust the power of the three groups of heating elements, ensuring precise and even baking.
Besides, these ovens are designed to be developed from one up to three decks. They can be set up for pizzerias with a 15cm high deck, bakery with a deck ranging from 22 up to 28cm high, and bakery with a 22cm high deck and thermal mass steamer.
This flexible configuration makes it possible to diversify and speed up the baking process of products.
The insulation of the decks pushes the ovens to operate at high temperatures (up to 500°) without dips that usually occur during intense work sessions.
All told, the Zaffiro, Smeraldo, and Diamante lines offer a combination of versatility, precision, and energy savings, making them the ideal choice for any professional baking activity.
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