So small but still a very proud reality in the “Great South”: Basilicata is a geographically complex land, characterized by mountains, volcanic terroir, as well as appreciated thermal waters and two fascinating sea outlets. People living in these challenging and richly contrasting land have learned over time to make the most of that. Thanks to an extraordinary rediscovery work carried out today by various chefs from Basilicata, nowadays in the Out of Home many flavors like “peperoni cruschi” (crispy peppers) or “maccheroni filati” (spun macaroni), not to mention the inevitable long-aged cheeses, are back to tell ancient stories about Basilicata. This – and much more – will be at the heart of a Destination tour that not only reviews highly rated local products, but tries to bring you through exciting and authentic journey aimed at discovering some hidden gems of Made in Italy.

Nestled between the Emilia-Romagna plain and the first Lombard-Piedmontese hills, Pavia is a land of boundaries. This special location has made the province of Pavia a territory capable of absorbing varied peasant, artisanal, and gastronomic traditions, whose union gives rise to a bunch of food experiences and excellence covering all sectors of Authentic Italian Food&Beverage. That’s why in this Destination Tour, you can discover specialties ranging from deli to dairy, encompassing authentic treasures of the territory, such as the wine sector, confectionery, and the fascinating world of rice.

Cibus Specialty is a new special section of Cibus, aimed at showcasing the experiences of 27 excellent micro-producers from all over Italy, spanning from Sicily to Trentino-Alto Adige. Within this section, you will find representations from 6 geographical indications, along with a consortium for protection. The itinerary we have planned for you offers a significant glimpse of Italian food excellence and niche productions rich in stories to tell, conceived as perfect additions for fine dining businesses and, of course, specialty store shelves.

In 2023, Cibus introduced an area dedicated to exploring the protein-rich sector. This section, conceived as a village of healthy food, returns in this edition, expanding to encompass the broader world of nutrition. But that’s not all: Cibus also inaugurates a special showcase area dedicated to a selection of particularly interesting food products, all related to the concept of balanced nutrition and well-being. This Destination tour will provide you with an up-close look at the most intriguing trends and experiences that some key players in the industry are currently working on, closely linked to the development of high-nutritional-value food supplements that are increasingly satisfying in terms of taste.

The Out of Home industry is undergoing substantial repositioning, both in terms of organization and commercial paradigms. From this awareness arises a Destination tour dedicated specifically to Out of Home channel operators, intertwining two distinct paths of the trade show. The first is dedicated to regional pavilions and shines a spotlight on quality products and small artisanal productions destined for the Out of Home channel. The second is more internationally oriented and develops through Bellavita, a special pavilion showcasing Italian manufacturing excellence, present in several top professional food show worldwide. These varied contents make the tour recommended for all those Large-Scale Retail operators now exploring the complex transition from traditional retail to Risto-retail models.

Cibus 2024 gathers and collects in a single area innovative experiences coming from the world of food. The “Innovation Experience“ Destination tour outlines an ideal path that will introduce you to experimental start-ups, emerging trends, and new products, guiding you towards insights and solutions that suit your company. In this journey, you can also experience interactive experiences discovering some sustainable projects related to the themes of conscious consumption, ESG, and social responsibility.

Rigatoni alla gricia with truffle and aroma of legumes

Cooking Show

Join us for an extraordinary culinary experience at Cibus Masterclasses 2024. Get ready to delight your palate with our Rigatoni alla gricia, a great traditional classic, enriched with the enveloping flavor of black truffle and the special taste of fermented legume powder. This dish is a sensory journey into the heart of our region, where every bite will guide you to the discovery of authentic gastronomic treasures “Made in Lazio.”

Ingredients for 4 people

Rigatoni: 400 g

Guanciale Amatriciano bacon: 150 g

Black truffle: 50 g

Pecorino Romano DOP cheese: 100 g

Freshly ground black pepper, to taste

Fermented legume powder, to taste.

 

Method

1. Cook the pasta al dente in plenty of salted water.
2. In a separate pan, brown the julienne-cut guanciale.
3. Stir-fry the pasta with the browned guanciale al dente, adding a little cooking water to create a creamy texture.
4. Remove from the fire and add the grated pecorino romano cheese.
5. Plate and add the sliced truffle and fermented legume powder.

Orzo perlato mantecato with Anzio sardines, bottarga and dried citrus fruits

Cooking Show

Our culinary tour through the unique flavors of Lazio continues with this recipe, which combines orzo with the traditional flavor of Anzio sardines, the intense taste of bottarga and the vibrancy of dried citrus. It is a dish that celebrates the authenticity and richness of local products, enriched by extra virgin olive oil and the fragrance of fresh thyme.

 

Ingredients for 4 people

Pearl barley: 200 g

Anzio sardines: 200 g

Bottarga: 200 g

Vegetable broth, to taste

Dried citrus fruits, to taste.

Canino Dop extra virgin olive oil, to taste.

Salt, to taste.

Fresh thyme, to taste.

 

Method

1. Soak pearl barley in cold water for 2 hours.
2. In a saucepan, toast the pearl barley with a drizzle of oil.
3. Add the hot vegetable broth, prepared with celery, carrots and onions, and cook for 20 minutes.
4. Separately, in a skillet, saute the sardines with fresh thyme.
5. Add the sardines to the barley, adjust the salt, and toss with oil off the fire.
6. Plate the barley, adding the bottarga and dried citrus.

Lombardy Region and Distretto Valtellina Taste of Emotion present:

Valtellina PDO and PGI products for the Olympic and Paralympic Winter Games Milano Cortina 2026

“The high points of the masterclass are Valtellina PDO and PGI products, proposed with a modern twist by Chef Mattia Giacomelli. Starting with fresh Bresaola della Valtellina tartare, followed by courgette gratin, flavoured with Valtellina Casera and mountain herbs. The first course is obviously Pizzoccheri di Valtellina ̶ buckwheat pasta, proposed in new style ̶   and, finally, a mouth-watering dessert made with Mele di Valtellina (apples). This is followed by a delectable, alluring appetizer: Grana Padano lollipop. The simple recipes that underline the delicious flavours of Lombardy’s mountain areas will be paired with fine Valtellina DOCG wines. A superb food and wine sensory experience!”

The following recipes will be proposed:

• Tartare of Bresaola della Valtellina PGI, porcini mushrooms and citronette;
• Buckwheat, Bresaola della Valtellina PGI, Bitto PDO and artichoke salad;
• Valtellina Casera PDO flavoured courgette gratin seasoned with pestèda (seasoning mix) and thyme;
• Pizzoccheri della Valtellina PGI, with pumpkin flowers, guanciale (cured pork cheek or jowl) and saffron;
• Jelly candies with Mela di Valtellina PGI (Apples);
• Grana Padano PDO lollipop.

Pairing with Valtellina DOCG wines.

Chef: Mattia Giacomelli

Lombardy Region and Distretto Valtellina Taste of Emotion present:

Valtellina PDO and PGI products for the Olympic and Paralympic Winter Games Milano Cortina 2026

“The high points of the masterclass are Valtellina PDO and PGI products, proposed with a modern twist by Chef Mattia Giacomelli. Starting with fresh Bresaola della Valtellina tartare, followed by courgette gratin, flavoured with Valtellina Casera and mountain herbs. The first course is obviously Pizzoccheri di Valtellina ̶ buckwheat pasta, proposed in new style ̶   and, finally, a mouth-watering dessert made with Mele di Valtellina (apples). This is followed by a delectable, alluring appetizer: Grana Padano lollipop. The simple recipes that underline the delicious flavours of Lombardy’s mountain areas will be paired with fine Valtellina DOCG wines. A superb food and wine sensory experience!”

The following recipes will be proposed:

• Tartare of Bresaola della Valtellina PGI, porcini mushrooms and citronette;
• Buckwheat, Bresaola della Valtellina PGI, Bitto PDO and artichoke salad;
• Valtellina Casera PDO flavoured courgette gratin seasoned with pestèda (seasoning mix) and thyme;
• Pizzoccheri della Valtellina PGI, with pumpkin flowers, guanciale (cured pork cheek or jowl) and saffron;
• Jelly candies with Mela di Valtellina PGI (Apples);
• Grana Padano PDO lollipop.

Pairing with Valtellina DOCG wines.

Chef: Mattia Giacomelli

From Via Emilia to river Piave: a journey to discover the most famous Italian bubbles in the world

A tasting experience through the lands of Lambrusco and Prosecco, symbols of wine tradition and innovations that have made Italian drinking famous worldwide.

Once considered a special occasion purchase, exotic fruit has now become perfectly integrated into the consumption habits of Italians. Cibus explores this trend with a leading company in the sector – Del Monte – and the renowned Neapolitan master pizza maker Gino Sorbillo. The result is a special Masterclass aimed at introducing you to many unique and distinctive varieties of fresh exotic fruit, ready to eat or transformed, offering you a memorable and unique food pairing experience.

Once considered a special occasion purchase, exotic fruit has now become perfectly integrated into the consumption habits of Italians. Cibus explores this trend with a leading company in the sector – Del Monte – and the renowned Neapolitan master pizza maker Gino Sorbillo. The result is a special Masterclass aimed at introducing you to many unique and distinctive varieties of fresh exotic fruit, ready to eat or transformed, offering you a memorable and unique food pairing experience.

Parmigiano Reggiano: the taste of time

Discover the world of Parmigiano Reggiano through a vertical tasting of three different ageing of this iconic cheese, in partnership with Consortium of Parmigiano Reggiano cheese.

Parmigiano Reggiano: the taste of time

Discover the world of Parmigiano Reggiano through a vertical tasting of three different ageing of this iconic cheese, in partnership with Consortium of Parmigiano Reggiano cheese.

Giulia Vicini and Giulia Zanni present the pizza that won the XXXI World Pizza Championship in Parma and the “Pizzaiolo del Cambiamento 2024 Award”