AN EDUCATIONAL ON ITALIAN PDO (Protected Designation of Origin) PRODUCERS
10-11-12-13 june
pav. 24, stand Ministero delle Politiche Agricole e Forestali - MIPAAF - S11 T20
This educational is open to buyers from all sectors interested in learning about Italian PDO producers.
ROUND TABLE: “ITALIAN FLAVOUR, WHOLESOME FLAVOUR: TOGETHER FOR YOUR HEALTH” New horizons for extra-virgin olive oil
10 june, 3.00 pm
Service Centre - Sala Taurus
The industry’s main players - the producers, the olive-millers, the distributors and the promoters - gathered together around a table at TuttoFood to analyse and discuss the coming into force of the Amendment to CE Regulation 1019/02 regarding the labelling of extra-virgin olive oil.
Speakers:
Piero Gonnelli - President of Aifo (Italian Association of Oil Mills)
Ranieri Filo della Torre - Director of UNAPROL (Italian Union of Olive Growers)
Walter Brunello - President of Buonitalia SpA
Vittorino Brambilla - Buyer Esselunga
Claudio Sadler - Sadler Restaurant, Milan
Introduction:
Ministro Luca Zaia
Amendment to EU Laws on extra-virgin olive oil labelling benefits the valuation and safeguarding of Italian olive groves.
Presenter:
Paolo Marchi - Il Giornale journalist and creator of the 'Identità Golose' Benchmark-Cooking Congress.
Round Table is organized and promoted by Frantoio di Santa Tea (Gonnelli 1585 srl) with the contribution of TUTTOFOOD.
THE ITALIAN FOOD INDUSTRY AND FUNCTIONAL FOODS: TRADITION PRESENTS WELLBEING
11 june, 2.00 pm-6.00 pm
Promoted by: Federalimentare in partnership with Largo Consumo
With the participation of ASSOLOMBARDA Gruppo Alimentazione
The seminar will be the first of the initiatives the “Organizzazioni del Sistema Confindustria” will organize in the run-up to Expo Milan 2015, which will be devoted to the theme of food.
Over the past 30 years the perception of food as mere nourishment has evolved into that of food as a promoter of wellbeing, and functional foods can make a significant contribution to this development.
The seminar will deal with the question of the functional properties of food and the new functional foods market in Italy and Europe, where our country is in the forefront, second only to the U.S.A.
MIWINE TASTING&FOOD EDUCATIONAL
The pleasure of wine tasting: special area-event devoted to wine paired with food and territory
pav. 22 - U21 Z28
Promoting a territory’s products by creating awareness of their distinctive qualities and appreciation of their versatility on the table through a mini tasting course and cooking lessons given by Michelin starred chef: these are the inviting ingredients of this special area-event.
Chefs from the prestigious CHIC group will give cooking demonstrations to promote the image of quality wine through special pairings with dishes prepared during the sessions.
The sessions will consist of specific themed educationals, followed by tastings paired with wines, with the assistance of AIS sommeliers.
FIPE CONFERENCES
The Italian Federation of Bars and Catering – FIPE - organizes a series of events, demonstrations, educationals and conferences on the following themes:
• tradition and innovation in the high end restaurant business
• present and future for the quality, low-cost restaurant business
• the Bar and 24-hour consumption styles
• innovations in technology and management in commercial concerns
• communication by the sector towards companies, stakeholders and consumers.
• the sector’s national and international protection and promotion “network”.
Events Area FIPE, “Forum”
Pav. 24
Eating away from home, between recession and development
11 june, 11.00 am – 1.00 pm
Speakers: Nicola Dante Basile (Il Sole-24 0re); Stefano Borghi (Heineken); Giuseppe Cuzziol (Italgrob); Sergio Foti (Sisa); Marco Pesaresi (Coca Cola-HBC); Luciano Sbraga (Centro Studi FIPE); Edi Sommariva (FIPE); Claudio Truzzi (Metro).
Italian-ness in the eating out market: experiences and comparisons
11 june, 3.00 pm – 5.00 pm
Round Table
Speakers: Massimo Barbieri (McDonald’s); Giacomo Biviano (Illy); Giuseppe Cerroni (Autogrill); Federico Grom (Grom Gelateria); David Ranucci (osteria romana a Milano, New York e Montecarlo); Starbucks; Massimo Fabbro (Crea International Milano)
Service Centre – Sala Aquarius
The “States General” of the Italian quality restaurant business meet the Institutions
10 june, 2.30 pm – 4.00 pm
Round Table
With the participation of Minister Luca Zaia and the most prestigious Restaurateurs Professional Associations
Excessive bureaucracy threatens bio-diversity in the Kitchen.
A European regulation imposes labelling of dishes on Restaurants.
An encounter between European restaurateurs
International Conference
Taking part: Lino Enrico Stoppani - President Fipe; Marguerite Sequaris – HOTREC; Gina Murphy – President RAI Irish Restaurateurs Association; Lucine Pressè - Pres. Ass. French Restaurants; Didac Garcia Carretè – Legal Advisor Ass. Spanish Restaurateurs - Antonio Longo – President Consumers Movement; Stefano Zappalà – European MP; Francesca Martini – Under-Secretary of State for Welfare, Health and Social Policies
CONFERENCES FANCYFOOD/NASFT
Trends in U.S. Specialty Foods
10 june, 2.00 pm - 6.00 pm
pav. 13, Sala Epsilon 13
Speaker: Ann Daw
In cooperation with prestigious research Institutes, the National Association for the Specialty Food Trade have tracked sales of the specialty food sector, a sector which continues to grow in the U.S. The results of this research,showing what product categories are hot - and what are not - in the U.S. market, will be revealed in this presentation.
Finding success in the U.S. food marketplace
11 june, 10.00 am - 11.00 am
pav. 13, Sala Epsilon 13
Speaker: Chris Nemchek
The target audience is international specialty food exporters. The topics covered will be an overview of the
U.S. Specialty Food Market, of its components and of the channels of distribution. Penetrating this market can be complex but it can also be lucrative for knowledgeable and well-prepared exporters of specialty foods.
