Cibus is the International Food Exhibition, one of the most important fairs dedicated to Italian agri-food which will be staged these days (7/10 May) in Parma. Over a thousand new products will be presented, new food routes will be traced and the often discussed unusual consumer habits. Francesco Lollobrigida, Minister of Agriculture and Adolfo Urso, Minister of Business and Made in Italy will be present at the ribbon cutting, scheduled for Tuesday 7th (opening from 9.30am to 6.00pm except on the last day, when it closes at 3.00pm).
We are at the 22nd edition, of one event which can also count on the important collaboration with Federalimentare, the Federation belonging to Confindustria which represents and protects the food industry in Italy. What reigns supreme is a strong interest in health and well-being, both physical and mental. It is no coincidence that 2024 is the year of collagen, a protein that makes the skin compact, supports internal organs, and binds cartilage, muscles and bones. We will find it in meat protein broths, but also in bars with a high protein content. Collagen but not only if we talk about well-being, this category also includes soy-based tuna, 100% plant based (plant-based, ed.), processed and packaged in Italy. But also tomato flour which, recovered from the tomato puree production process, promotes the circular economy.
If we talk about trends we cannot ignore another aspect that fills the pages of all newspapers, television talk shows, the halls of European parliaments and the Cibus pavilions: sustainability, responsible consumption, the need to align with ESG objectives (including ‘environment, Environmentalthe social aspects, Social and the Governance and concern not only economic and financial capital, but also human and social capital) traced by the United Nations. This is where, for example, a product such as the vegetable egg fits in, such as pink rice, the result of the processing of a particular variety of wholemeal black rice and why not, even distilled craft beer brandy from the Italian agricultural supply chain. in a completely artisanal way.
Then there is everything that is colour, understood as something more that often entertains and creates alternatives. This is the case of the musical lollipop which, thanks to an innovative integrated bone conduction audio technology, plays catchy songs while you enjoy them. Also in these parts we find plum cake enriched with yoghurt and cricket powder, red prawn butter from Mazara del Vallo, gelatine straws assorted in various flavours, black smoked oil, obtained from vegetable bamboo charcoal powder. We said one more thing. Like a chair that isn’t necessarily a piece of design, yet you can sit on it.
Cibus was born as a professional event reserved exclusively for operators in the Food, Ho.Re.Ca., GDO and Retail sectors to become, today, something else. There is substance, lots of it and some drift. However, it is worth the detour, the journey and the listening. Because the future of the agri-food sector also passes through here.
– CIBUS OFF. PROTAGONIST PARMA 360, FESTIVAL OF CONTEMPORARY CREATIVITY
Parma 360, Festival of contemporary creativity, will be present at the Parma Fair from 7 to 10 May with two Korf 17, monumental works 5 meters high, by the artist Emanuele Giannelli, sentinels with folded arms, equipped with reality viewers virtual, in search of their future.
Thanks to the collaboration with CIBUS on 7-8-9 May it will be possible to visit Emanuele Giannelli’s exhibition Humanoidcurated by Camilla Mineo, set up at the deconsecrated Church of San Ludovico in b.go del Parmigianinotoday a place of art and spiritual space, open exceptionally from 6pm to 11.30pm.
On May 8th from 7.30pm the art and food performance of ALFABETO OBIC will be held for EMANUELE GIANNELLI, a project by Anna Paola Lo Presti with Gianluca Marziani which develops site specific in the church of San Ludovico where the public will witness a new vision of the dialogue between art and food. Alphabet OBIC tells, but above all decodes the gustatory code in the work of art.
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(Grana Padano) – GRANA PADANO. FROM CIBUS TO MILAN CORTINA 2026 TO PROMOTE THE TASTE OF SPORT The Protection Consortium, in addition to being a protagonist at Cibus in Parma, is also one of the sponsors of Milano Cortina 2026, hence the choice to promote The Taste of Sport also in Parma. The appointment is scheduled at Stand F056 in Pavilion 02, where on Wednesday 8 May, “THE TASTE OF SPORT – A UNIQUE EXPERIENCE BETWEEN FLAVORS AND PERFORMANCE” will be presented, a project conceived by the Consortium and inspired by the colors of the Five Circles, the prestigious emblem of the Olympics. Among the guests of the meeting, in addition to the hosts, the President of the Consortium Renato Zaghini and the General Director Stefano Berni, there will be the official mascots of the Olympic Games, the Chief Revenue Officer of Milano Cortina 2026 Nevio Devidé, the two-star chef Davide Oldani and one of the greatest champions of Italian skiing, Deborah Compagnoni. Inside the stand, chef Danilo Angè was entrusted with the task of proposing dishes based on Grana Padano available in various maturations. ▲
– GIUSTI ACETAIA. THE OLDEST PRODUCER OF TRADITIONAL BALSAMIC VINEGAR IN MODENA.
You can find them at Stand L046 in Pavilion 05. They are the oldest producer of Traditional Balsamic Vinegar of Modena, founded in 1605, awarded by the King of Italy as the sole supplier of the Royal House of Savoy and today led by Claudio Stefani Giusti. We are at the seventeenth generation, capable of producing a collection of balsamics of different ages by extracting limited quantities of the best vinegars every year from a collection of ancient barrels and barrels unique in the world.
Search in the category the Great Aged – you will find the Traditional Balsamic Vinegar of Modena DOP, produced solely with cooked grape must and aged with the ancient “Rincalzi e Travasi” system as well as the Vermouth Giusti, the first to be aged in ancient Balsamic Vinegar barrels.
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– THE SANT’AGATA D’ONEGLIA OIL MILL AND THE OLIVE BRANCH FOREST SIGNED BY THE ILLUSTRATOR GIANLUCA BISCALCHIN.
The oil mill is located in S. Agata, in a small village in the hills of Imperia overlooking the Ligurian sea. They leave from there to arrive in Parma, allo Stand A003 in Pavilion 05 with a whole series of new products and a stand designed and created by the illustrator Gianluca Biscalchin, who recreates a forest of olive branches for the occasion. As for the new products, ready to be tasted will be the onion pesto, the grilled asparagus in olive oil, the caponata of artichoke hearts in olive oil, the grilled artichokes in olive oil and the aubergine Ratatuia .
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– MEatSCHOOL AND SALTED ICE CREAM
MEatSCHOOL is the Academy dedicated to training, information and dissemination of beef culture. A school to train professionals in the butchery sector, but also open to end consumers and meat lovers. Born next to the Centro Carni Company headquarters in Tombolo (PD), the Italian company with over forty years of experience in the beef processing sector promotes the training project but in the next few days we will find their team in Parma, at the stand 040 Pavilion 05 at Italpepe. Appointment set for next May 10th at 10.00 am with a talk in which tartare will meet gastronomic ice cream. The taste of Italian meat and the new trend in haute cuisine: savory ice cream. An interaction and a game between consistencies, temperatures, sensations created by the spices.
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