CIBUS 2016 OPENS AT PARMA FIERE…IT’S A BOOOOM!

Yesterday was my first day at CIBUS 2016, probably the greatest biennial International Food Exhibition…in the Planet. cibus.2016                                                                                        More than 3 thousand exhibitors, and an estimated 70 thousand visitors
are expected to be at Fiere di Parma. 
So many novelties…From bio to vegan, to wines, biers,chocolates, excellent frozen items, cheeses, to sweets (like the Christmas classical
panettone Fiasconaro
adorned of a white chocolate crèche.

Fiasconaro panettone with white chocolate crèche

Fiasconaro panettone with white chocolate crèche

or filled with a delicate cream of roses , a new creation by Loison)

A new delicate rose filled at Loison charming store

A new delicate rose filled at Loison charming store

So many novelties, updated ideas, unexpected surprises…
Impossible to mention all of them.
Of course a lot of show cooking including TV Star Chef Carlo Cracco
  who reinvented the legendary San Carlo potato chip,

Chef Carlo Cracco performing

Chef Carlo Cracco performing

Cracco's creations on chips

Cracco’s creations on chips

IMG_0514 copy Surgital Divine Creazioni where served in a spectacular all purple restaurant, quite a tribute to Prince’s Purple Rain. IMG_0512 copy

To my opinion, was a real journey created by
Chef  Moreno Cedroni,

Stellar Chef Moreno Cedroni with his purple team

Stellar Chef Moreno Cedroni with his purple team

who introduced the Mammoli of Patata Viola (purple potato),

Mammoli of Patata Viola

Mammoli of Patata Viola by Moreno Cedroni. With sweet mash potatoes, sesame milk, purple cabbage sauerkraut,creamed salt cod, liquidised parsey.

then le Violette to the Bartlàz, a traditional piadina tortello filled of squacquerone cheese of the Romagna region, that you can simply prepare just grilling for a couple of minutes,

Surgital Bartlàz, a traditional piadina tortello

Surgital Bartlàz, a traditional piadina tortello

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Cooking FINI without water

No water as well, for the
newest tortellini Fini
just throw them in a pan, a glass of water and your favorite sauce.

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Chef Daniele Persegani

The Consorzio Prociutto Parma hosted Chef Daniele Persegani who filled different bread including a tomato bread) with prosciutto di Parma,

Talking of prosciutto…
i did try so may and soooo excellent ones, that I am satisfied for the rest of the year!
One for all , I ‘d like to mention the Langhirano based Pio Tosini
who served an amazing 30 months old prosciutto di Parma

30 months old prosciutto by Langhirano based Pio Tosini.

30 months old prosciutto by Langhirano based Pio Tosini.

More prosciutto? Let’s go with the San Daniele, actually San Dan,

San Dan also produces a tasty speck

San Dan also produces a tasty speck

a factory located in Friuli that also produces a tasty speck.

Many healthy amazing novelties such as ActiLemon,mini doses of bio lemon to drink in the morning with warm water
or Likion yellow pumpkin added to Itaian Goji.
Forget the diet and indulge with Burro De Paoli, I adored the salted one,

Burro De Paoli, I loved the salted one

Burro De Paoli, I loved the salted one

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Chef Mario Gismudo.delicious cheesecake

I also love to mention the cheese cake of Chef Mario Gismudo.
Finally, the ‘magnificent seven’…are back.!
This time they are seven friends producers and interpreters of the most virtuous Italian gastronomy.They named themselves UNICI (the uniques)

The Unici

A ‘The magnificent Seven’  Unici

: La Via Del Tè  a florentine company pioneering the culture of tea,

Teatime in Florence with La Via Del Tè

Teatime in Florence with La Via Del Tè

Il Borgo Del Balsamico balsamic vinegar, launching the trendy pocktable balsamic a porter, Mattei Biscuits established in believe it or not…1858 and famous for its
almond cantuccini , Pasta Mancini artisan pasta made from durum wheat,
La Nicchia
capers and other products from beautiful Pantelleria Island Savini Truffles a family tradition started in Tuscany back in 1920, Ursini Extra Vergin Olive Oil
among some unique yummy sauces.
CIBUS will enchante its visitors Until May 12th. The event is easily accessible thanks to the free bus (pretty crowded but still happily chaotic), which runs every 15 minutes connecting the center of Parma and the train station with the fair.

Il Borgo Del Balsamico lunches a rendy pocktable balsamic to go

Il Borgo Del Balsamico launches a trendy pocktable balsamic to go

One day ticket 45 euro, two days 80 euro, 4 days 95 euro.
Not cheap, I know but believe me, it’s totally worth!.
All info at www.cibus.it

 

 

 

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