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

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

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

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

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

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

CHIANTI
Italy's Enological Treasure

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

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