Yesterday was my first day at CIBUS 2016, probably the greatest biennial International Food Exhibition…in the Planet.                                                                                         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.

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

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,

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

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

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

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,

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

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

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

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,

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)

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

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.

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