GABRIELE BONCI
Pizzachef

MOLINO GRASSI
All the best of raw materials at TuttoPizza

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

PARMA HAM
Origins and culinary uses

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

ASIAGO CHEESE
A taste of Italian tradition

DISCOVER THE PINSA ROMANA PACKAGED IN MAP
An advantage for caterers

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

SORÌ
Artisanal excellence in Italian Dairy Tradition

BRUNELLO DI MONTALCINO
Exploring the Elegance of this exclusive wine

SUD FORNI
A step forward for global growth

PIZZA IN PALA
Rome’s artisan pizza

MOLINO GRASSI AT CIBUS 2024
Creativity through ingredients

THE OVERTURNABLE MIXER
The modern heart of professional bakeries

'NDUJA CREAM
Discover 'nduja cream by Demetra

BRUNO VANZAN
Bartender

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

DISCOVERING SAN DANIELE HAM
A delicacy with Deep Roots

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

AMARONE DELLA VALPOLICELLA
Italy's Luxurious red wine

SORÌ ITALIA
Sorì towards a Sustainable Transformation

DI MARCO
The blue adventure of Pinsa di Marco

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

NORCINO SALAMI
A treasure from Umbria

ERNST KNAM
Pastry Chef

PIZZA IN TEGLIA
The Italian sheet Pan Pizza

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

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

BAROLO
The king of Italian wines

SORÌ ITALIA
Craftsmen for the World

BRESAOLA FROM VALTELLINA
A delicacy of Northern Italy

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

CHIANTI
Italy's Enological Treasure

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

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

GRANA PADANO
A culinary legacy from Italy

HEINZ BECK
***
La pergola Restaurant

PINSA DI MARCO
Creating innovation with Italian food

MATILDE VICENZI
Matilde Vicenzi will be at Cibus

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

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