PARMA Sustainability, well-being, new flavors and ingredients (often PDO and PGI). And also tradition, contamination and reinterpretation of taste. It’s the journey of Cibus 2024 among the new food routes. Calabria is the absolute protagonist of the 22nd reference event for the Made in Italy agri-food sector. In Parma, from 7 to 10 Mayan extraordinary showcase with all the new products that draw the map of the main Italian food trends of the coming years and which we will soon find on shelves.
Cibus numbers
The over 1,000 new products present at Cibus – 100 of which are displayed in the Innovation Corner – highlight the strong trend linked to health and well-being, so much so that the so-called Health & Wellness it is a real trend with a whole series of products capable of improving both the body and the mind. Cibus confirms that 2024 can be considered the year of collagen. The protein food, which is already popular among the bars of Paris, expands to other areas at the Parma event. We find it, for example, in the mixed meat protein broth based on 100% natural ingredients without glutamate or preservatives and also gluten-free, confirming how central the trend of freeform.
Local trend
From world cuisine trends to all-local ones. From citrus fruits and cured meats from Calabria to the sea of Sardinia with blue crab meat, a product processed entirely on site. From sweet to savory it is comfort first, where food becomes a pleasure and products become curious.
Calabria at Cibus
After the success of the Vinitaly in Verona, the best of Calabria’s food and wine is present at the International Food Exhibition. Sixty Calabrian companies are involved in the Parma trade fair, united under the emblem of Extraordinary Calabria, in pavilion 07-08 (Stand D 024, E 024, F 024, F 036), under the direction of the Calabria Region-Agriculture Department, in collaboration with Arsac. A tale of taste enriched by a series of institutional meetings, events, thematic tables and, in particular, with cooking shows entrusted to two strictly Calabrian chefs, Armando Codisposti and Antonella Torcasio, who will take turns at the stove – in front of buyers, experts of the sector and to the specialized press – to present and enhance, with their recipes, typical products and dishes of Calabria.
The ribbon cutting
The Minister of Business and Made in Italy inaugurated the 22nd edition of Cibus Adolfo Urso and the Minister of Agriculture, Food Sovereignty and Forestry Francesco Lollobrigida. Also present was the President of the Emilia Romagna Region Stefano Bonaccini.
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