Cibus 2018: the appointments you can't miss

Cibus, International Food Exhibition, comes back this year from May 7th to the 10th, whit its nineteenth editions confirming itself as the key event of the Italian agri-food sector.

I Love Italian Food wants to offer you an unique experience inside this international showcase, being also this year Cibus official media partner.

We will be there whit our partners Dissapore and iFood at Dissapore caffè and Cucina 100per100 Italian but also whitin the fair whit a schedule that wants to narrate the Italian excellences through live performances and storytelling, guided tasting and meetings whit esteemed professionals from the Italian food industry.

 

 

https://www.facebook.com/iloveitalianfood.org/videos/10156646653969274/

 

 

To follow the schedule: 

 

MONDAY 7 MAY 

TIME: 11:30: interview  whit Matteo Ghidi - Marketing Manager Parmareggio

Location: DISSAPORE CAFE' - PAD 07 - Stand B 041

 

TIME: 11:30: “How we have transformed anchovies in gold” event whit Chef Fabio Potenziano’s show cooking and taste

Location: RIZZOLI EMANUELLI - PAD 06 - Stand C 022

 

TIME: 12:00: interview whit Franco Costa - CEO Costa Group

Location: DISSAPORE CAFE' - PAD 07 - Stand B 041

 

TIME: 13:00: “Asiago storytelling” - Invitation-only event: Asiago cheese storytelling whit Chef Andrea Ruisi's show cooking

Location: LA CUCINA DI I LOVE ITALIAN FOOD - PAD 07 - Stand B 041

 

TIME: 14:00: show cooking whit the blogger of Vaniglia Bourbon: Mariachiara Carelli

Location: MATILDE VICENZI - PAD 06 - Stand I 008

 

TIME: 15:30: sensorial tasting of Aceto Balsamico di Modena IGP

Location: LA CUCINA DI I LOVE ITALIAN FOOD - PAD 07 - Stand B 041

 

TIME: 16:00: interview whit Chiara Ercole - CEO F.lli Saclà

Location: DISSAPORE CAFE' - PAD 07 - Stand B 041

 

TIME: 16:30: sensorial tasting of Aceto Balsamico di Modena IGP

Location: LA CUCINA DI I LOVE ITALIAN FOOD - PAD 07 - Stand B 041

 

TUESDAY 8 MAY

TIME: 10:00: sensorial tasting of Aceto Balsamico di Modena IGP

Location: LA CUCINA DI I LOVE ITALIAN FOOD - PAD 07 - Stand B 041

 

TIME: 10:30: “I Freschi per te”: 5 Foodblogger are going to challenge each other whit a set of mysterious ingredients - Presentation new products F.lli Saclà

Location: F.LLI SACLA’ - PAD 03 - Stand C 026

 

TIME: 11:30: sensorial tasting of Aceto Balsamico di Modena IGP

Location: LA CUCINA DI I LOVE ITALIAN FOOD - PAD 07 - Stand B 041

 

TIME: 12:00: interview whit Marina Mastromauro - CEO Granoro

Location: DISSAPORE CAFE' - PAD 07 - Stand B 041

 

TIME: 13:00: “Asiago storytelling” - Invitation-only event: Asiago cheese storytelling whit Chef Andrea Ruisi's show cooking

Location: LA CUCINA DI I LOVE ITALIAN FOOD - PAD 07 - Stand B 041

 

TIME: 14:30: “How we have transformed anchovies in gold” event whit Chef Fabio Potenziano’s show cooking and presentation of the brand new Cooking Box whit tasting

Location: RIZZOLI EMANUELLI - PAD 06 - Stand C 022

 

TIME: 16:00: “Tiramisù Storytelling” event whit live show cooking of Tiramisù prepared by Joyce Escano, winner of Bake Off Italia in 2016

Location: LA CUCINA DI I LOVE ITALIAN FOOD - PAD 07 - Stand B 041

 

TIME: 17:30: interview whit Sara Roversi - Food Innovation program 

Location: DISSAPORE CAFE' - PAD 07 - Stand B 041

 

WEDNESDAY 9 MAY

TIME: 10:00: sensorial tasting of Aceto Balsamico di Modena IGP

Location: LA CUCINA DI I LOVE ITALIAN FOOD - PAD 07 - Stand B 041

 

TIME: 10:30: interview whit Francesco Bianco - Founder & Partner Molecola

Location: DISSAPORE CAFE' - PAD 07 - Stand B 041

 

TIME: 11:00: “Puff Pastry Storytelling” live show cooking of dessert made whit puff pastry preparation by Pastry Chef Attilio Servi

Location: LA CUCINA DI I LOVE ITALIAN FOOD - PAD 07 - Stand B 041

 

TIME: 12:00: show cooking live whit Chef Valerio Braschi, winner of the 6th edition of Masterchef Italia

Location: GRANORO - PAD 05 - Stand A 010

 

TIME: 12:30: interview whit Massimo Rizzoli - CEO Rizzoli Emanuelli

Location: DISSAPORE CAFE' - PAD 07 - Stand B 041

 

TIME: 13:00: sensorial tasting of Aceto Balsamico di Modena IGP

Location: LA CUCINA DI I LOVE ITALIAN FOOD - PAD 07 - Stand B 041

 

TIME: 13:30: interview whit Vitaliano Tirrito - Export Manager Terra Moretti Distribuzione, Contadi Castaldi

Location: DISSAPORE CAFE' - PAD 07 - Stand B 041

 

TIME: 14:30: “Gorgonzola storytelling" event whit show cooking of Chef Marcello Ferrarini

Location: LA CUCINA DI I LOVE ITALIAN FOOD - PAD 07 - Stand B 041

 

TIME: 15:30: interview whit Fabio Leonardi - CEO Igor

Location: DISSAPORE CAFE' - PAD 07 - Stand B 041

 

TIME: 16:00: "Aceto Balsamico di Modena IGP Storytelling" event whit show cooking of chef Cristian Broglia  whit guided tasting

Location: LA CUCINA DI I LOVE ITALIAN FOOD - PAD 07 - Stand B 041

 

TIME: 17:00: interview whit Federico Desimoni - Director of Consorzio Aceto Balsamico di Modena IGP

Location: DISSAPORE CAFE' - PAD 07 - Stand B 041

 

TIME: 17:30: interview whit Marcello Ferrarini - Chef Gluten Free

Location: DISSAPORE CAFE' - PAD 07 - Stand B 041

 

THURSDAY 10 MAY

TIME: 10:00: sensorial tasting of Aceto Balsamico di Modena IGP

Location: LA CUCINA DI I LOVE ITALIAN FOOD - PAD 07 - Stand B 041

 

TIME: 10:30: event Live opening of Parmigiano Reggiano cheese wheel and presentation of the brand new snack Parmareggio followed by a final aperitif

Location: PARMAREGGIO - PAD 02 - Stand D 014

 

TIME: 11:30: sensorial tasting of Aceto Balsamico di Modena IGP

Location: LA CUCINA DI I LOVE ITALIAN FOOD - PAD 07 - Stand B 041

 

TIME: 12:00: interview whit Marco Ciri - CEO Blue Horn

Location: DISSAPORE CAFE' - PAD 07 - Stand B 041

 

TIME: 12:30: "Parmigiano Reggiano Storytelling” event whit show cooking of chef  Andrea Ruisi

Location: LA CUCINA DI I LOVE ITALIAN FOOD - PAD 07 - Stand B 041

 

TIME: 15:00: interview whit Piero Cerato - Commercial Director

Location: DISSAPORE CAFE' - PAD 07 - Stand B 041

 

TIME: 15:30: interview whit Anna Righetti - Export Marketing Manager Vicenzi

Location: DISSAPORE CAFE' - PAD 07 - Stand B 041


Tagliatelle with Duck Sauce

A simple but long-cooked ragù

 

Piatto First Course
Cucina Italy
Prep Time 55 minutes
Servings
people
Ingredients
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Instructions
  1. Heat 1 tablespoon of oil in a pan over medium-high heat. Cook the goose breast until golden brown (5-7 minutes). Transfer everything into a bowl. Cook the liver until golden brown (4-6 minutes); transfer to the bowl with the chest.
  2. Add the remaining oil to the pan; cook with rosemary, sage, chilli pepper, celery, carrot and onion until golden brown, 8-10 minutes. Add the wine; cook until it has evaporated, (5-7 minutes). Add the tomatoes, salt and pepper; cook until it has thickened for about 20 to 22 minutes. Stir with goose breast and liver.
  3. Meanwhile, cook the Tagliatelle "al dente" in plenty of salted water for about 7 minutes. Drain, keeping a little cooking water; throw the pasta and water that you have stored in the pan with the sauce. Garnish with Parmesan.
Recipe Notes

Thanks to Jovina Cooks Italian


Ossobuco alla milanese

A dish characterized by an extremely succulent meat cut thanks to the presence of the marrow and the long cooking!

 

Instructions
  1. Fry the slices of veal in an oiled pan on both sides. Remove the meat from the pan, clean with absorbent paper and add some new oil.
  2. Add the vegetables cut as julienne strips and the tomatoes cut into thin strips. Add the meat again and blend with the white wine.
  3. Once the wine has evaporated, add a little broth, cover the pan with the lid and cook over a low heat for about 30 minutes.
  4. Wash the parsley and chop it together with the lemon zest, thus creating the "gremolata".
  5. Once the meat is cooked, add the "gremolata" and cook for another 10 minutes.
  6. Serve with a Milanese risotto.

The second season of Unconventional Gelato is back

On April 19th the second season of Unconventional Gelato is back online. Unconventional Gelato is the nice talk show about the world of gelato and I Love Italian Food is glad to be one of the media partner of the project. 

Hosting this new adventure in the world of 100% Italian gelato, Vetulio Bondi, the gelato master from Florence who will host ten traveling episodes. Each episode will host the masters of gelato, special guests who will entertain the public telling their personal and professional stories, to discover the man behind the professional. 

The protagonists of 2018 edition of Unconventional Gelato will be ten professionals from all over Italy: five of them have been selected by the editorial staff, while the other five have been selected during the casting organized at Sigep 2018, at the booth of Bravo Spa, main sponsor of the project. Among these, four gelato makers are going to be the protagonists of the talk show, while the last one will be chosen through an online ballot, on the official social channels of the program, from April 4th to 18th. Furthermore, each episode will have the participation of surprise guests, in addition to the key players of the first edition, who will join Vetulio Bondi and the gelatieri during the episodes. 

“Through Unconventional Gelato - declares Francesca Chiarello, project manager of GSG Service, the company creator of the format - we aim to introduce to the public a professional role that has a few visibility yet, but actually has a lot to tell. The craft of gelato maker needs great expertise, preparation and innovation, but at the same time is able to give a moment of happiness to both adults and kids. Last year season registered over one million views on Facebook and the key players are ready to get on television on summer, hosted in the Italian tv food show of the famous chef Alessandro BorgheseWe are glad we contributed through our project to spread this craft and give it an important visibility.”

Don’t miss the new episodes, online from April to September, on the Facebook page of I Love Italian Food and Dissapore, and of course on Unconventional Gelato. 

 
Unconvetional Gelato is a format designed by GSG Service company, in partnership with Bravo Spa and Streetfoodie. 

Spaghetti with Seafood

Spaghetti with seafood is a first course, typical of marinara cuisine.

In this delicious dish based on molluscs and crustaceans, fixed is the presence of mussels and clams.

 

Instructions
  1. Clean the fish and cut the fillets. Prepare the fish stock with the bones and the waste, put the fillets aside.
  2. Filter the broth. Fry the garlic and the shallots, then add the stock and let it boil until it is reduced. Then add the tomato sauce and let it simmer for a few minutes.
  3. Meanwhile cook Spaghetti, then drain it directly into the pan with the sauce and finish cooking. Cook the fish in a separate pan.
  4. Serve the pasta and decorate it with fish, shellfish and crustaceans.
Recipe Notes

Thanks to ALMA