Nestled in the rolling hills of Tuscany, the picturesque town of Montalcino is home to one of Italy’s most celebrated wines: Brunello di Montalcino. This exquisite red wine, crafted exclusively from Sangiovese grapes, has garnered international acclaim for its depth, complexity, and aging potential. Whether you are a seasoned oenophile or a curious newcomer, understanding the nuances of Brunello di Montalcino is a journey worth undertaking.
The terroir: a unique landscape
The unique characteristics of Brunello di Montalcino begin with the terroir. Montalcino's hilly terrain, combined with a Mediterranean climate, creates ideal conditions for viticulture. The region's diverse soil composition, ranging from clay to limestone, imparts distinct flavors and aromas to the grapes. Additionally, the varied altitudes of the vineyards, from 120 meters to over 500 meters above sea level, contribute to the complexity of the wine. These geographical and climatic factors work in harmony to produce grapes that are rich in sugars and tannins, essential for creating a robust and age-worthy wine.
The Sangiovese Grosso grape: the heart of Brunello
Brunello di Montalcino is made from a particular clone of the Sangiovese grape known as Sangiovese Grosso, or locally as Brunello. This grape variety is prized for its thick skin, which provides high tannin levels and deep color, crucial for the wine’s structure and longevity. The meticulous cultivation of these grapes, combined with rigorous quality controls, ensures that only the best fruit makes it into the final product.
The winemaking process and the tasting notes
Producing Brunello di Montalcino is a labor-intensive process that balances tradition with modern techniques. The hand-harvested grapes undergo fermentation in stainless steel or wooden vats. Following fermentation, the wine is aged for a minimum of two years in oak barrels. This aging period is pivotal, as it allows the wine to develop its signature flavors and aromas, such as cherry, leather, tobacco, and earthy undertones.
After aging in oak, the wine is further refined in bottles for at least four months before it is released to the market. For Riserva versions, the aging process extends to a minimum of six years. This extensive aging requirement ensures that Brunello di Montalcino is ready to be enjoyed upon release but also has the potential to evolve gracefully over decades.
A well-crafted Brunello di Montalcino offers a symphony of flavors and aromas. On the nose, it often exhibits notes of ripe red fruits, such as cherries and plums, complemented by hints of dried herbs, tobacco, and spices. On the palate, it is full-bodied with firm tannins and a vibrant acidity that provides a balanced structure. The finish is long and complex, leaving an impression that lingers long after the last sip.
Brunello di Montalcino’s robust and versatile profile makes it an excellent companion for a variety of dishes. It pairs wonderfully with rich, hearty foods such as Tuscan-style steaks, wild game, and aged cheeses. Traditional Italian dishes like osso buco, ragù, and truffle risotto also complement the wine’s complexity, enhancing both the food and the wine.
For those who wish to immerse themselves in the world of Brunello di Montalcino, a visit to Montalcino is a must. The town and its surrounding vineyards offer not only stunning landscapes but also a chance to visit renowned wineries, meet passionate winemakers, and taste exceptional wines directly from the source. Many wineries offer guided tours and tastings, providing insight into the meticulous process of crafting Brunello di Montalcino.
Brunello di Montalcino stands as a testament to the dedication, tradition, and innovation of the winemakers of Montalcino. Its remarkable quality, aging potential, and complex flavor profile make it a prized possession for wine enthusiasts around the globe. Whether enjoyed young or aged, Brunello di Montalcino offers a sensory experience that captures the essence of Tuscany and the art of fine winemaking. So, pour yourself a glass and embark on a journey through the rich heritage and elegant flavors of this iconic Italian wine.
Sorì is synonymous with craftsmanship and quality in the Italian dairy landscape. Each Sorì product is the result of careful and meticulous processing, respecting the traditional techniques handed down through five generations. The passion for the art of cheese-making and attention to detail is reflected in every stage of production, from sourcing raw materials to packaging.
Sorì's commitment is based on using pure water from the Roccamonfina Regional Park volcano and selecting high-quality fresh milk from certified farms located in pristine areas. These territories, rich in biodiversity and with a favorable climate, impart unique aromas and freshness to the milk
Sorì’s values are rooted in respect for tradition and continuous innovation. Every product, from Mozzarella di Bufala Campana DOP to Fior di Latte, is crafted with care and attention, following strict guidelines that guarantee superior quality.
Sorì is a symbol of authenticity and dedication for five generations, making it a benchmark for those seeking excellence in the world of Italian dairy products.
SudForni, a renowned Italian company specializing in the production of professional ovens, is making significant strides in its international expansion. With a strategy aimed at strengthening its global sales network, SudForni has heavily invested in resources and personnel to increase its presence in foreign markets. This expansion has been accompanied by participating in major international fairs in the catering sector such as Hostelco in Spain, Horecava in the Netherlands, and Bakery China. These occasions have been useful for the company to present some new flagship products recently launched on the market: the Opal Grun and the Perla Napoletana.
These events provided an important platform to showcase their innovative products to a global audience, allowing the company to consolidate existing business relationships and create new ones. Participation in these fairs not only increased brand visibility but also enabled SudForni to engage with key industry players, discover emerging trends, and gather valuable feedback from customers.
The future of SudForni looks bright, with further plans for international expansion and continuous investments in innovation and quality. The company's dedication to excellence and meeting the needs of the global market positions it as an emerging leader in the international restaurant scene.
Asiago cheese, originating from the picturesque Asiago plateau in the Veneto region of Northern Italy, is a culinary gem cherished for its versatile flavors and rich heritage. This esteemed cheese, protected by a PDO (Protected Designation of Origin) status, offers a delightful journey from mild and creamy to bold and crumbly, reflecting its varied aging process.
Asiago cheese comes in two main varieties: Asiago Fresco and Asiago Stagionato. Asiago Fresco, also known as Pressato, is young and mild, aged for only 20 to 40 days. It boasts a smooth, creamy texture and a delicate, slightly sweet flavor, making it perfect for melting in sandwiches, on pizzas, or in creamy risottos.
On the other hand, Asiago Stagionato, or aged Asiago, matures for several months to two years. Its texture ranges from semi-firm to crumbly, and its flavor evolves into a more robust, nutty, and slightly sharp profile. This aged variety is excellent for grating over pasta, incorporating into cheese boards, or savoring with a glass of fine wine.
The production of Asiago cheese
The production of Asiago cheese is a testament to time-honored traditions and meticulous craftsmanship. It begins with high-quality cow's milk from the Asiago plateau. The milk is heated and mixed with natural rennet to form curds, which are then cut, pressed, and salted. For Asiago Fresco, the cheese is briefly aged, while Asiago Stagionato undergoes a longer maturation period in controlled conditions to develop its distinctive flavors.
Asiago cheese's versatility makes it a favorite in many kitchens. Its mild version is ideal for melting and blending into dishes, while the aged variety adds a flavorful punch to salads, soups, and gourmet recipes. Whether you're making a classic Italian dish or experimenting with new flavors, Asiago cheese enhances the culinary experience with its rich and varied taste.
Asiago cheese is more than just a dairy product; it is a piece of Italian heritage that brings a unique and delightful taste to the table. Whether enjoyed fresh or aged, Asiago offers a versatile flavor profile that caters to both simple and sophisticated palates. Explore the charm of Asiago cheese and let each bite transport you to the serene landscapes of Northern Italy.
The Pinsa Romana, a culinary delicacy invented and perfected by Corrado Di Marco, has won over the world of modern catering. Now, thanks to the Modified Atmosphere Packaging (MAP) technology, caterers can use fresh bases for up to 60 days, without taking up space in the freezer! This innovation offers a solution with quality and flexibility to enrich restaurant menus.
Freshness and long shelf life
One of the main advantages of the MAP version of the Pinsa Romana is its long shelf life. The MAP technology preserves the freshness, the consistency and the flavour of all bases for an extended period of 60 days. This extended shelf life allows caterers to be well stocked without worrying about wasting product, making sure they always have a fresh product ready to serve to their customers.
Constant quality
Our Pinsa bases are made according to traditional methods and use high-quality ingredients to ensure excellent taste and consistency at every bite. The blend of wheat, rice and soy flours, together with a long fermentation process, results in a light and highly digestible base. The MAP preserves these characteristics and offers caterers a reliable and constant solution for their recipes.
Practicality and flexibility
MAP Pinsa Romana is available in three-packs, a practical solution for pantry management. With this packaging, storage space is easier to optimise, so that the right number of bases is always available to meet clients’ demands. In addition, the versatility of the Pinsa allows for the creation of a wide range of recipes, from the most traditional to the most innovative.
A competitive edge
For caterers who wish to offer a high-quality product without compromising freshness, the MAP version of the Pinsa Romana is a veritable competitive edge. This product not only improves operative efficiency, but it also elevates restaurants’ culinary offer, attracting a type of clientele concerned with quality and tradition.
In conclusion, the MAP version of the Pinsa Romana is the perfect solution for caterers who want to offer a fresh, high-quality and versatile product. Find out how this innovation can transform your kitchen and meet the demands of your clients!
Low and no-alcohol beers are becoming increasingly popular among regular beer drinkers in Italy. According to a recent survey by BVA Doxa for AssoBirra’s Beer Information Center, one in two beer consumers enjoys these beverages. They are favored for their satisfying taste, similar to traditional beer, and their alignment with health-conscious trends, with two-thirds of Italian beer drinkers consuming them.
The survey highlights that about a third (35%) of respondents often choose low and no-alcohol beers as an alternative to traditional beer. This trend is consistent across generations: Millennials (31%), Gen Z and Gen X (both 36%). Gen X leads in overall consumption (69%), followed by Millennials (65%) and Gen Z (62%). However, young people appreciate them the most (52% versus 43% of Gen X).
The main appeal of low and no-alcohol beer is the ability to enjoy it without the effects of alcohol, cited by 28% of respondents. Additionally, 17% appreciate its taste comparable to traditional beer, and 16% value it as a light and digestible beverage. The primary reasons for choosing these beers, shared across age groups, are healthiness (29%), similar taste to classic beer (27%), and lower calorie content (24%). They are often consumed as an alternative to traditional beer (34%), when needing to drive (32%), or as a refreshing drink during meals and social occasions (25%).
An increasing focus on health and wellness influences beer drinkers' dietary choices. Over the past year, one in three beer drinkers (32%) has followed a controlled diet, with Gen Z leading at 45%, compared to Millennials (30%) and Gen X (32%). Overall, three-quarters of respondents (76%) aim to maintain their physical, emotional, and mental well-being through a balanced diet, adequate sleep, and regular physical activity. Nearly half (48%) engage in sports regularly, with Gen Z and Millennials at the forefront.
The innovation and positive change of beer
Fabio Mondini, a beer sommelier, explains, “Beer is undergoing a phase of innovation and positive change. Globally, there is a growing preference for moderate alcohol consumption, especially among Millennials and Gen Z. Low and no-alcohol beers not only meet the desire for reduced alcohol content but are also appreciated for their taste and as a symbol of a healthy lifestyle. Despite some differences from traditional beers, such as lighter texture, sweeter flavor, and milder aroma, these products provide a satisfying experience.”
For producers, the challenge is to maintain a rich, complex flavor profile comparable to traditional beer. Mondini notes, “Low and no-alcohol beers are made using techniques like limited fermentation and alcohol removal, which help preserve taste and aroma. Investments in research aim to improve these products by using ingredients like hops, spices, and herbs to intensify flavor, bringing non-alcoholic and low-alcohol beers closer to the traditional beer taste.”
From the noblest parts of the grain come ORO PURO PIZZA BLU 270W and ORO PURO PIZZA ROSSA 320W: the authentic 'O' types, without additives and enzyme improvers.
Produced by a short and certified agricultural supply chain, in collaboration with over 140 Emilian farms.
UNI EN ISO 22005 certification guarantees complete traceability of the supply chain at every stage from sowing to flour, packaged in 100% recyclable bags.
ORO PURO PIZZA ROSSA 320W and BLU 270W are the fruit of research and meticulous selection of the noblest and most nutritious parts of the grain: GERME, TRITELLO and CRUSCHELLO; studied together with our Master Pizza Makers, for the most attentive professionals, who wish to create a unique, fragrant and genuine product, able to evoke the fragrances and flavours "of yesteryear".
In terms of organoleptic characteristics:
- ORO PURO PIZZA BLU 270W has excellent elasticity and a medium protein value, suitable for all processes requiring medium ripening times, at controlled temperatures;
- The ORO PURO PIZZA ROSSA 320W has excellent elasticity and a medium/high protein value, suitable for all processes requiring medium/long ripening times, at controlled temperature
Find out more at www.molinosulclitunno.com
Parma Ham, or Prosciutto di Parma, is a renowned Italian delicacy with a history deeply rooted in the Parma region of Italy. This exquisite dry-cured ham has been produced in Parma for over two millennia, with its origins tracing back to the time of the Romans. The unique geographical conditions of Parma, with its dry and breezy climate, have always been ideal for curing ham. This natural advantage, combined with traditional methods passed down through generations, has made Parma Ham synonymous with quality and authenticity.
The production of Prosciutto di Parma begins with carefully selected pigs, predominantly of the Large White, Landrace, and Duroc breeds. These pigs are raised in a specific region of Northern and Central Italy, where their diet is closely monitored to ensure the quality of the meat. The hams are then salted and left to rest in special curing rooms. This initial salting phase lasts about 70 days, allowing the ham to gradually lose moisture while retaining its sweetness and flavor.
After salting, the hams are washed and hung in well-ventilated rooms where they are exposed to the dry air of Parma. This curing process can take anywhere from one to three years, depending on the size of the ham and the desired quality. The result is a ham that is tender, with a delicate and slightly sweet flavor, and a melt-in-the-mouth texture.
Parma Ham is incredibly versatile in the kitchen, celebrated for its ability to enhance both simple and sophisticated dishes.
Here are some popular culinary uses:
• Antipasto Platter: Thinly sliced Parma Ham is a staple in traditional Italian antipasto platters, often served with melon, figs, or fresh burrata cheese. Its savory flavor complements the sweetness of fruits and the creaminess of cheese.
• Pasta Dishes: It can be added to various pasta recipes, such as carbonara or tortellini. The ham’s rich flavor pairs beautifully with creamy sauces and fresh pasta.
• Pizza Topping: Parma Ham is a popular topping for gourmet pizzas, especially when paired with arugula, cherry tomatoes, and shaved Parmesan cheese.
• Wraps and Rolls: It can be used to wrap vegetables like asparagus or breadsticks, making for an elegant appetizer. The saltiness of the ham balances the crisp freshness of the vegetables.
• Salads: Adding thin slices of Parma Ham to salads can elevate the dish, providing a contrast to the greens and a burst of flavor.
• Sandwiches: It is also a favorite in sandwiches, paired with ingredients like mozzarella, sun-dried tomatoes, and basil for a classic Italian panini.
Parma Ham’s delicate flavor and rich history make it a prized ingredient in many culinary traditions. Its versatility and exquisite taste ensure that it remains a beloved staple in kitchens around the world. Whether enjoyed on its own or as part of a complex dish, Prosciutto di Parma is a testament to the art of traditional Italian charcuterie.
Sunmix, a leading company in the spiral mixer sector, has launched the Smart Line an innovative spiral mixer designed to optimize the kneading process, kneading efficiently and offering a series of intelligent features that make dough preparation more easy, precise and customizable.
It is equipped with touch screen control panel that allows you to program and monitor the mixing process, offering the ability to set times, speeds and mixing methods with precision, ensuring consistent, high-quality results.
The touch screen is simple to use and allows you to manage all the functions of the machine with ease. You can choose between several pre-set recipes or customize your mixing programs according to your needs.
The compact and ergonomic design makes it easy to integrate the mixer into any workspace.
Choosing the Smart Line means adopting a cutting-edge solution, whether you are a pizzaiolo or a baker this machine will help you achieve excellent results with less effort and more efficiency. Don't miss the opportunity to improve the quality and efficiency of your doughs. Discover the Smart Line by Sunmix and transform the experience in your pizzeria!
From 20 to 22 May, Molino Grassi was the protagonist of Tuttopizza, the great international exhibition in Naples, now in its seventh edition, dedicated to the pizza world and its professionals.
The event took place in Hall 5 box 511-512-517 with speeches, demonstrations and guests, including Cristian Zaghini, Nicola Ascani and Diego Vitagliano, first classified 50 Top Pizza 2023 and Molino Grassi brand ambassador.
Focus on the leading products dedicated to the sector, for a complete offer dedicated to today's pizzeria and responding to its concrete needs: Napoletana and Senza Glutine stand out, revolutionary references fruit of Molino Grassi's exclusive know-how, designed for today's pizzeria and responding to the different needs of the public.
Napoletana is a type 0 flour with wheat germ, designed for the Neapolitan pizza with its characteristic raised rim, which is increasingly popular and in demand. Napoletana is available in two versions, Midi, suitable for short/medium leavening and direct doughs; Extra, suitable for medium/long leavening and indirect doughs.
Gluten Free, on the other hand, is the perfect Neapolitan pizza mix for the gluten-free public. Its most innovative feature lies in the absence of the bitter aftertaste that characterises so many gluten-free mixes, which is made possible by the presence of tapioca, psyllium, rice and inulin, and above all brown wholemeal millet.
The big plus of this mix is the fact that it does not contain any deglutinised flour to create a pseudo-gluten mesh, but only ingredients that are as natural as possible.
"I’ve loved baking since I was a child; I’ve always been fascinated by the world of bread and yeast.
In 2003, after studying hotel management and working in the restaurant industry, I decided to open Pizzarium.
I began selling deep-dish pan pizza with large air bubbles, made from high-quality ingredients (stone-ground flour, sauce from tomatoes grown by small farmers, mozzarella and other types of cheese from free-range animals) in a city where the traditional pan pizza, the one everyone wanted, had a thin, crisp crust.
In a short time, I was embraced by critics and customers alike, which led me to become famous outside of Italy.
In 2012, I opened my own bakery, focusing on research and experimentation.
In 2016, I opened a third shop, a counter inside the Mercato Centrale of Rome's main train station.
In 2017, I decided to take the big ‘leap’ and bring my pizza to the United States by opening my first shop in Chicago. It was so successful that within a few months I decided to open a second shop, also in Chicago. In 2019, Bonci New Orleans opened. A Bonci shop is scheduled to open in Miami in 2020.
Since 2009, I’ve been a regular participant on Prova del cuoco, a show which airs every day on Rai1, and my first television programme as a star, ‘Piza Hero’, came out in 2018. It was a hit, with 1 million viewers. In 2022 he appeared in an episode of Chef's Table Pizza".
Pane Carasau, also known as "carta musica" due to its thin, crispy texture reminiscent of sheet music, is a traditional flatbread from the island of Sardinia, Italy. This ancient bread dates back to the Nuragic civilization, around 1000 BC, and has remained a staple in Sardinian cuisine ever since.
The preparation of Pane Carasau is a meticulous process that begins with a simple dough made from semolina flour, water, salt, and yeast. This dough is kneaded and then divided into small balls, which are rolled out into very thin, large circles. These circles are then baked at high temperatures in a wood-fired oven, causing them to puff up and form a pocket. After the initial baking, the bread is cut open, creating two separate sheets, which are then baked again until they become dry and crispy.
Pane Carasau's durability and long shelf life made it a perfect food for shepherds who spent extended periods away from home, tending to their flocks in the Sardinian hills. Its ability to stay fresh for long periods without refrigeration remains one of its most valued qualities.
Traditionally, Pane Carasau is enjoyed in various ways. It can be eaten plain, used as a base for other dishes, or softened with water, broth, or olive oil to make it more pliable. One popular Sardinian dish is Pane Frattau, where layers of softened Pane Carasau are alternated with tomato sauce, pecorino cheese, and a poached egg on top.
This versatile bread has found a place in modern cuisine as well, often served as an appetizer with an assortment of cheeses, meats, and dips, or even used as a unique pizza crust. Despite its ancient origins, Pane Carasau continues to be a beloved and integral part of Sardinian culinary heritage, cherished for its distinctive texture and adaptability.
Creativity passes through ingredients: the words of Molino Grassi, which at Cibus 2024 (7/10 May, Fiere di Parma, Italy) saw its flours in the skilful declinations of great masters take centre stage.
Departure in grand style with chef Cristiano Tomei: three preparations starring a single flour, namely Miracolo®, a great success - and almost unicum in the milling panorama - signed by Molino Grassi. "What makes this product special? It has flavour. Which, for a flour, today, is not trivial,' says the Chef, owner and signature of L'Imbuto in Lucca (Italy).
At Cibus it thus proposed a focaccia di Recco filled with goat's feta and watercress; a brisée cake made with cuttlefish and spring greens, called ‘Torta 18’ because it contains 18 ingredients; and an interesting, very thin puff pastry filled with spinach. Common denominator, Miracolo®, which characterised, in total versatility, all three creations: a flour made from ancient local wheat varieties, recovered by Molino Grassi in collaboration with farmers in the Parma area and beyond. Ideal for any bakery product, it gives unique flavour and aroma and is particularly transversal, being suitable for bread, pizza, cakes.
And speaking of pizza, there was no shortage of pizza prepared by Diego Vitagliano, first classified 50 Top Pizza 2023 and Molino Grassi brand ambassador. At Cibus, Diego proposed a great classic - the real fried pizza - but also a version of his own creation, with the evocative name ‘Magma Flegreo’. On a crispy base, incisive Neapolitan ingredients for a truly original pizza on the menu: roasted piennolo del Vesuvio, nduja, light basil pesto, seasoned salted ricotta. Among the star flours are Napoletana and Romana, Molino Grassi's two most recent pizza-themed launches: the first is a type 0 flour with wheat germ, designed for the needs of the best Neapolitan tradition. Two versions for as many dedicated doughs: one for short/medium leavening and direct doughs, and one for medium/long leavening and indirect doughs. The second is a mix for pinsa, pizza alla pala, in the baking tin or frying pan, again in two different versions: one with less fibre for light-coloured doughs - but without renouncing a balanced nutritional intake - and one with more amber tones that enhances the value, taste and flavours of the past, for a more rustic result.
During the four-day fair, the presence of the Molino Grassi technicians, Cristian Zaghini and Nicola Ascani, was fundamental: with their mastery they created several preparations that captured the attention, and above all the palate, of the public.
The grand finale could only be sweet and haute patisserie. Sandro Ferretti, Maestro AMPI (Accademia Maestri Pasticceri Italiani - Academy of Italian Master Pastry Chefs) prepared a creative reinterpretation of the classic maritozzo, made special by a soft heart of whipped cream with coconut and a mango and passion fruit filling. For the dough, the Maestro chose the Lievitati flour from La Pasticceria Bio Molino Grassi: made from 100% Italian and organic wheat, it is a fully technical flour that guarantees elasticity, extensibility and homogeneity during baking, with great capacity to retain liquids and fats, thus ensuring a soft product over time.
Numerous visitors, both from Italy and abroad, had the opportunity to explore Molino Grassi products, projects and the entire supply chain up close. A world also made of values and quality, elements enhanced by the creations of the renowned Masters who have skilfully interpreted the work carried out by the Company.
Bread making is an ancient art, but like all arts, it evolves with time. One of the most significant innovations in the professional baking sector is the overturnable mixer. This equipment has not only revolutionized the way bakers work, but also improved the quality and consistency of baked products.
The overturnable mixer produced by Sunmix allows you to knead, work and unload the dough directly onto the working table up to 200 kg with extreme ease, saving time and effort. Its advanced technology with 2 motors, 2 speeds, 2 timers, bowl reverse, allows you to knead both small and large quantities in an optimal way. The extraction system facilitated by the impulse bowl rotation button makes operations even more agile. Also available with touch screen control panel with 12 different storable recipes that guarantee high quality and constant dough over time. The closed safety guard of the mixers ensures greater hygiene and avoids leaks of water and flour during all processing phases.
Experience the difference that innovative equipment can make. Bring your bakery into the future with an overturnable mixer and discover new levels of efficiency and quality.
San Daniele ham, or Prosciutto di San Daniele, is a celebrated Italian delicacy with a rich history and distinctive characteristics that set it apart from other cured meats. Originating from the small town of San Daniele del Friuli in northeastern Italy, this ham is revered worldwide for its unique flavor and traditional production methods.
A Rich History
The history of San Daniele ham dates back to ancient times. The Celts, who settled in the Friuli region, are believed to have been the first to cure pork with salt. However, it was during the Roman Empire that the practice of ham curing flourished. San Daniele del Friuli, situated at the crossroads of Mediterranean and Central European cultures, became a pivotal location for ham production. Over the centuries, the techniques were refined, and the ham gained its esteemed reputation.
What truly sets San Daniele ham apart is its meticulous production process, governed by strict regulations to ensure quality. The process begins with selecting the finest Italian pigs, specifically those from the regions of Friuli Venezia Giulia, Veneto, and Lombardy. The pigs are fed a natural diet rich in grains and whey, contributing to the ham's delicate flavor.
The curing process is an art form in itself. After being coated in sea salt, the hams are left to rest for several months. The unique microclimate of San Daniele del Friuli, with its cold winds from the Alps and warm breezes from the Adriatic Sea, plays a crucial role in the curing process. This natural environment allows the ham to develop its characteristic sweetness and rich aroma.
San Daniele ham is instantly recognizable by its signature guitar-like shape and the presence of the trotter, which is left on to signify authenticity. The meat is tender, with a balanced flavor profile that combines sweet and savory notes. When sliced thinly, it has a melt-in-the-mouth texture, making it a favorite in antipasti platters and gourmet dishes.
In 1996, Prosciutto di San Daniele earned the prestigious DOP (Denomination of Protected Origin) status, further cementing its status as a symbol of Italian culinary excellence. This designation ensures that every step of the production process, from pig breeding to curing, adheres to traditional methods within the designated region.
Whether enjoyed on its own, paired with fresh figs, or wrapped around grissini, San Daniele ham offers a taste of history and tradition in every bite. It's more than just a ham; it's a testament to the rich culinary heritage of Italy.
During the 7th edition of the TuttoPizza Expo in Naples, Cerutti Inox presented a new line of pizza peels with unprecedented characteristics, particularly notable for their exceptional lightness.
The new "10" peel is the result of a long research and development journey, where we integrated the most advanced technologies with the expertise of master pizzaioli. Assisting us in this new project is our brand ambassador, Diego Vitagliano - "the master of dough".
The distinctive features of our peel lines, such as the renowned Tulip series and the durable Hard Anodized series, blend harmoniously in the new pizza shovel, ensuring superior performance and a distinctive design.
Amarone della Valpolicella is one of Italy's most prestigious and unique red wines, hailing from the picturesque Valpolicella region in the Veneto area of northeastern Italy. Known for its rich flavors, complex aromas, and full-bodied texture, Amarone is a wine that stands out among the world’s best.
The history of Amarone dates back to ancient times, though the modern iteration as we know it began to take shape in the mid-20th century. The name "Amarone" derives from the Italian word "amaro," meaning "bitter," a nod to its distinct taste compared to the sweeter Recioto wine, from which Amarone evolved. Legend has it that Amarone was discovered by accident when a batch of Recioto was left to ferment too long, resulting in a dry, robust wine.
Amarone is made from a blend of traditional Valpolicella grape varieties: Corvina, Corvinone, and Rondinella. What sets Amarone apart is the "appassimento" process, where grapes are harvested and then dried on straw mats in ventilated rooms for several months. This drying process concentrates the sugars and flavors, leading to the wine's signature intensity.
After drying, the grapes are pressed and fermented slowly to achieve the desired dryness and alcohol content. The wine is then aged in oak barrels, often for several years, which adds layers of complexity and a deep, velvety texture.
Amarone della Valpolicella is celebrated for its rich and opulent profile. The wine typically exhibits deep ruby hues and offers a bouquet of dark fruit aromas, such as black cherry, plum, and raisin, interwoven with notes of chocolate, spice, and tobacco. On the palate, Amarone is full-bodied, with a velvety texture and a perfect balance of acidity, sweetness, and tannins.
The alcohol content of Amarone is higher than that of typical red wines, often reaching between 15% and 16%. This, combined with its complex flavor profile, makes Amarone a wine that can be enjoyed on its own or paired with hearty dishes such as braised meats, aged cheeses, and rich pasta sauces.
In recent years, Amarone della Valpolicella has seen a surge in popularity both in Italy and internationally. Wine enthusiasts appreciate its bold character and the meticulous craftsmanship involved in its production. The wine's increasing acclaim has led to expanded exports, making it a sought-after choice in markets around the world.
Whether you are a seasoned wine connoisseur or a curious newcomer, Amarone della Valpolicella offers a unique and indulgent experience. Its rich history, intricate production process, and distinctive flavor make it a standout gem in the world of fine wines. Enjoying a glass of Amarone is not just about tasting a wine; it's about savoring a piece of Italian heritage.
Historically, 'nduja was a poor dish born in Calabria (south of Italy), to use the scraps of pork meat.
The base of Crema Demetra is the 'nduja sausage (lard, pork, peppers and spices), with a spicy taste, it is consumed by spreading it on slices of toasted bread, better if still hot, or used as a soffritto for the base of a ragù or a tomato sauce, with garlic.
It can be used to stuff pizza, before the other toppings if raw, or freshly baked; it can be consumed on slices of semi-mature cheeses or can be included in the composition of omelettes and to accompany delicious aperitifs.
The product is gluten-free, in a 580ml glass jar.
Info: www.demetrafood.it
Bruno Vanzan began his career at the age of 17 in a bar in the outskirts of Rome. After years of apprenticeship, he decided to fully dedicate himself to the world of mixology and flair bartending. He has participated in a staggering 200 international competitions, earning the title of world champion twice.
In 2017, he founded BV Holding, a Bruno Vanzan-branded entity that encompasses all aspects of beverages. This group of companies aims to meet market demands by focusing on core values such as professionalism, service quality, research, and development. It includes an academy, catering services, production of professional bar equipment, consultancy services, and much more.
In 2019, he established IOVEM Spirits Group, a company dedicated to the production of alcoholic beverages, launching IOVEM initially and Black Sinner in 2023. These are the activities that keep Bruno Vanzan busy in his daily life. With a combined total of 800,000 followers on social media, Bruno Vanzan is one of the most followed bartenders in the world.
Starting from the bars in the outskirts of Rome, investing years in study, travel, and sacrifice to perfect his craft, Bruno has won numerous industry competitions and is now a successful entrepreneur involved in education, events, and consultancy. He believes in the future and works confidently with ideas developed alongside his young team. The initial victories in bartending competitions marked a turning point in his life, confirming the importance of dedication and sacrifice in achieving goals. However, for Bruno, victories have never been an end in themselves but rather incentives to constantly surpass his own limits, with 2024 poised to be another confirmation of this.
With over a decade of competitive experience and more than two hundred international competitions under his belt, including over a hundred victories, Bruno has demonstrated extraordinary dedication to his craft. He has always aimed to raise the bar rather than merely bask in the moment, continually setting more ambitious goals for himself.
Despite his burgeoning entrepreneurial activities, Bruno Vanzan has not forgotten his roots in bartending. He continues to believe in the future of the profession, even as he acknowledges the significant changes the industry is undergoing. From the advent of mixology to the current trend of returning to simplicity, Bruno constantly adapts to new trends, drawing inspiration from the local and global context around him.
Currently, Bruno Vanzan is focused on launching new projects for 2024, following the revamp of his IOVEM product in 2023. This new year promises to be spectacular for Bruno Vanzan, with the inauguration of the Bruno Vanzan Academy - a experimental laboratory welcoming enthusiasts and professionals eager to learn and share knowledge in the field of bartending - as the crowning achievement in his illustrious career.
After its preview at Host Milano 2023 and live demonstrations at various HoReCa exhibitions, Sprizzer is set to revolutionize summer 2024! This innovative mixer/dispenser, designed to simplify the preparation ofthe renowned Apero! Spritz cocktail, is winning over bars, restaurants, catering services, and beach resorts with its simplicity and flexibility.
Sprizzer: Automation and Speed Behind the Bar
Sprizzer is the top solution to automate and accelerate the preparation ofthe Aperol Spritz cocktail. With Sprizzer, bartenders can prepare hundreds of glasses during an aperitif, allowing them to focus more on other tasks, creating complex and personalized cocktails, and enhancing their offerings and customer service.
The Magic in a Single Gesture
Sprizzer has a tank divided into three compartments to hold Prosecco wine, bitter (Aperol, Campari, or Select), and Seltzer/Sparkling water. With a simple lever pull, the three ingredients are perfectly proportioned into the glass in few seconds. It requires no electricity and can be used anywhere, both indoors and outdoors. The tanks can be refilled without interruption, ensuring a constant flow ofAperol Spritz for customers.
Sprizzer atthe Table: Conviviality and Innovation
For groups offriends, birthday parties, celebrations, or simple aperitifs, Sprizzer can be brought directly to the table. This self-service mode creates a fun and convivial atmosphere, allowing the operator to sell more Aperol Spritz and save time.
Customers can enjoy their iconic orange Italian cocktail in complete autonomy, experiencing a unique and innovative service that sets the venue apart from competitors.
Versatility and Time Savings
Sprizzer not only simplifies the job ofHoReCa operators but also offers an irresistible aesthetic touch with its integrated ice tank that keeps ingredients fresh. It is easy to clean and convenient to transport, with a capacity of3 liters ofingredients, enough to prepare 16 to 20 glasses. When not in use, it can be compacted for storage without taking up space.
A Guaranteed Success
On social media, Sprizzer has gone viral, reaching over 10 million views and attracting the attention offorward-thinking HoReCa customers and operators. These professionals have seized the opportunity to offer this novelty to their customers, successfully testing Sprizzer in catering, exhibitions, and events. The machine has proven capable ofhandling hundreds ofcustomers with ease, confirming its efficiency and practicality.
Available Now
Sprizzer has already been purchased bymany HoReCa businesses directly from the website www.sprizzer.com in red, black, and white colors, and is delivered in 2-4 days with no additional costs.
Join the aperitif revolution with Sprizzer and captivate your customers.
Pizza in Pala alla Romana, often referred to simply as "Pizza alla Pala", is a distinctive style of pizza that hails from the heart of Italy: Rome. This Roman specialty stands out for its unique preparation, light and airy texture, and rectangular shape, making it a beloved street food and a staple in pizzerias across the city.
The origins of Pizza alla Pala date back to ancient Roman times when flatbreads were a common fare. The term “pala” refers to the wooden paddle used to bake the pizza in traditional stone ovens. Over the centuries, this style of pizza has evolved, incorporating modern techniques while preserving its artisanal roots.
What sets Pizza alla Pala apart is its meticulous preparation process. The dough is made with a high hydration level, often exceeding 70%, which contributes to its light and airy texture. The ingredients typically include a blend of flours, water, yeast, and salt. Some recipes also incorporate a small amount of olive oil to enhance the dough's flavor and elasticity.
The dough undergoes a slow fermentation process, usually lasting 24 to 48 hours. This extended fermentation not only helps in developing a rich flavor but also ensures an airy and digestible crust. After fermentation, the dough is stretched into a long, rectangular shape and placed on a “pala.”
The baking process is crucial to achieving the perfect Pizza alla Pala. Traditionally, it is baked in a high-temperature stone oven, which allows the crust to cook quickly and evenly. The result is a pizza with a crisp, golden-brown exterior and a soft, airy interior. The use of the wooden paddle ensures that the pizza retains its shape and texture during baking.
Pizza alla Pala is known for its distinctive features: a light, airy crust with a crunchy bottom and a chewy, moist interior. It is typically topped with a variety of fresh ingredients, ranging from classic Margherita toppings to more innovative combinations like prosciutto and arugula or truffle and mushroom.
One of the most appealing aspects of Pizza alla Pala is its versatility. It can be enjoyed as a quick snack, a light meal, or even as a gourmet appetizer at more upscale establishments. The pizza is often sold by weight, allowing customers to choose the exact amount they want to savor.
In recent years, Pizza alla Pala has gained popularity beyond Rome, finding its way into pizzerias and restaurants around the world. Its unique texture and flavor profile appeal to a broad range of palates, making it a favorite among pizza enthusiasts.
Whether enjoyed on the bustling streets of Rome or in a cozy pizzeria abroad, Pizza in Pala alla Romana offers a delightful culinary experience. Its combination of traditional techniques and modern flair make it a standout in the world of pizza, showcasing the rich heritage and innovative spirit of Roman cuisine.
To promote and defend pizza in teglia, along with pizza in pala, Pinsa, and the round pizza rolled out with a rolling pin, a dedicated association called A.P.R. (Associazione Pizza Romana) has been established. This organization works to preserve the authenticity and quality of these traditional Italian pizzas, ensuring they continue to be enjoyed by future generations. Discover more on associazionepizzaromana.com.
Its production site is located in a protected natural area, dominated by an impressive volcanic apparatus and immersed in the heart of the Roccamonfina Regional Park, which allows it to access the use of uncontaminated aquifers. We are talking about Sorì Italia, a leading company in the dairy sector, which has made and continues to make environmental responsibility and sustainable development one of its strengths.
The cogeneration plants in the factory are increasingly allowing the implementation of the percentage of renewable energy and, at the same time, minimizing the production of CO2, whose reduction currently stands at about 350 tons per year.
Sorì Italia is capable of combining the large-scale production numbers of industrial production with the accuracy and meticulousness of artisanal craftsmanship. The Sorrentino brothers, at the helm of the historic family company, manage to guarantee the daily transformation of particularly significant volumes of milk: about 70,000 liters, between cow and buffalo, never compromising on the highest standards, both of the raw material and of the finished product.
Among the company's references, the Fior di Latte Appennino Campano, made exclusively with milk from the Matese Mountain Community and chosen by Franco Pepe, the world-renowned master pizza chef, finally enters large-scale distribution and can be purchased at retail.
This is about food, about football, about Italy! A three-year partnership with the hospitality area of FIGC will have Di Marco as protagonist during the adventure of the Azzurri (The Blues, the Italian national football team). Di Marco, manufacturer of flours for baking products and for ready-to-use basis of Pinsa Romana, has struck an exclusive partnership with Casa Azzurri, the structure that accompanies Italy in important competitions.
Casa Azzurri is where tradition, passion and innovation come together. A meeting point for all football aficionados, a unique experience that reflects the essence of Italian football.
With this collaboration, Di Marco has the opportunity to provide support for a unique high-quality gastronomic experience during national and international events, in the hospitality area.
For the occasion, Di Marco has created a special menu dedicated to the Azzurri, reflecting the pride and spirit of this partnership. The moment is significant for both parties and combines excellence in the food sector and passion for football together with a spirit of conviviality that is typical of Italians.
To celebrate the collaboration, all Di Marco packaging will be boasting the Limited Edition Casa Azzurri design, and will include a QR code linking to new and delicious recipes especially created for sports aficionados.
This activity, which will give extra visibility to Di Marco, is part of a setting of growth and development that the brand has implemented in the past years, with investments, expansions and a rebranding operation to support its transformation from family business into an international company.
Many of the goals have already been achieved, but just as many news are in the horizon for Di Marco, which has confirmed its position as a point of reference for baked products marked Made in Italy, with a versatile and differentiated product that has fully established itself in the menus of restaurants, pinserias and other dining venues all over the world.
To get to know more about Di Marco and Casa Azzurri, go to www.lapinsadicasaazzurri.it
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!
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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