Conferenze e Fiere

🍫 "Belcolade Tour" by Puratos Italia, a series of masterclasses for pastry professionals, includes five stops around Italy. On May 6, 2025, at 9:30 am, a masterclass will be hosted at Finardi-Puratos in Casatico di Marcaria, Mantova. Maurizio Santin and Federico Gauli will showcase innovative chocolate techniques. Participants will explore three Belcolade chocolate lines: Selection, Origins, and Expression, and receive a recipe book with 18 exclusive creations. The tour also highlights Puratos Italia's sustainability efforts through the Cacao-Trace program.

📅 The passing of Pope Francis and the anticipation of the new papal election have significantly impacted Rome, with a 30% increase in air and rail traffic. Online searches for Rome spiked by 57% year-on-year and by 109% since April 20, the day before the Pope's death. The most popular dates are between May 7 and May 11, coinciding with the expected proclamation of the new Pope.

🍅 Casa Marrazzo presents "Ode al Pomodoro" at Tuttofood 2025, Fiera Milano from May 5-8. The project spotlights the tomato in cuisine, art, and sensory experiences. The event features chef Andrea Aprea and sommelier Jessica Rocchi on May 5, with guided tastings of Pomodoro San Marzano DOP, Pomodoro Biologico, and Pomodoro Napoli. Subsequent days include guests like pizzaioli Ciro Salvo and Francesco Capece. Attendees can expect interactive exhibits by artist Idan Gilony and architect Daniele Della Porta's stand design. Participation is free with mandatory reservation at casamarrazzo.com.

🍕 Milano hosts a contemporary pizza event from May 5-7 during TuttoFood. Paolo De Simone launches "Quattro sfumature di rosso" at Modus, Corso Magenta, showcasing four pizza masters. "Autori di stagione" on May 6 at Cocciuto, Via Melzo 34, features seasonal pizzas by Umberto Calemme, Raffaele Bonetta, and Raffaele & Giuseppe Caporale. "Assi di cuore" concludes at Biga, via Pollaiuolo, 9, with Simone Nicolosi leading four pizzaioli. Perrella Network and Solania support the events, organized by Carbot Communication.

🍪 San Giorgio Italian Bakery House, established in the early '80s, showcases at Tuttofood 2025 to present its evolved vision in the Frozen bakery sector. The company, with a 100,000 m² production facility, offers over 500 product references and exports to more than 30 countries. Key innovations include the PROissant, a high-protein, low-fat croissant with quinoa, and a clean-label Mamita with natural ingredients. They also offer a gluten-free version of traditional Campania pastries. San Giorgio's rebranding includes a new visual identity and communication strategy.

🍩 San Carlo, a leader in the chips & snacks industry, will exhibit at TuttoFood Milano, the B2B reference fair for the agri-food sector, from May 5-8 at Fiera Milano Rho (Hall 6, Booth D31). Present in over 30 countries, San Carlo will showcase its international range, including chips and a line of baked goods, at TuttoFood 2025 with a premium packaging featuring iconic Italian cities. New products include "Quadrotto - Crunchy Bread Bites" in Mediterranean and Ham flavors with a 12-month freshness guarantee and "Cacio e Pepe Potato Chips Flavored" inspired by the classic Italian dish.

📈 Finagricola, a leading Italian horticultural company known for pioneering yellow datterino tomatoes since the 2000s, reveals a new graphic layout at TuttoFood 2025, celebrating its 40th anniversary. Located in Battipaglia, Finagricola cultivates 300 hectares, producing 100% Made in Italy products. The company's premium brands "Così Com’è" and "Grangusto" target high-quality retail and upscale food service sectors, respectively. Marketing Manager Domenico Catapano emphasizes the restyling as a significant growth milestone, reflecting the brand's commitment to excellence over four decades. Finagricola is also part of a broader European project, representing Italy and Spain in innovative horticultural practices.

🍰 The 7th National Pastry Championship of the Hotel Institutes of Italy, organized by FIPGC in collaboration with MIM, concluded in Cagliari at Forte Village, Pula. The event involved 26 hotel institutes and 52 students. IPSSEOA “Karol Wojtyla” from Catania won first prize with Aurora Gambuzza and Awa Thiaw Dieng’s dessert "Ecstasy". IISS “Cillario Ferrero” from Cuneo took second place, and IIS “G. Renda” from Reggio Calabria secured third. A qualified jury, including three FIPGC members and representatives from the Ministry of Education and Forte Village, judged the competition. The FIPGC, with delegates in every Italian region and province, promotes Italian pastry worldwide, hosting national and international competitions since 2015.

🌽 Oleificio Zucchi featured at Tuttofood B2B event showcasing food & beverage innovations, sustainability, and excellence from around the world. Zucchi introduced the Zucchi Professional line tailored for restaurant professionals and a new retail-oriented olive oil line with updated visual identity and packaging. Highlighted products include Zucchi Fritto Libero!, reducing frying odors by 50%, and Zucchi Fritturista, designed for high-oxidation-resistance frying. The stand, made from PEFC-certified wood from the 2018 Vaia storm, reflects Zucchi's 215+ years of commitment to quality, innovation, and sustainable development. A kitchen zone curated by Chef Paolo Gori from Florence's “Da Burde” offered immersive culinary experiences with Zucchi products.