Press Release N° 8
THE “FOOD EVENTS” AT SAPORE TASTING EXPERIENCE
Rimini, 18th February 2010 – Numerous high profile “Food” side events are featured in the SAPORE program. This is an
overview.
AREA DEDICATED TO MARKET INNOVATIONS ON SHOW
The Rimini Fiera appointment will turn the spotlights on new products with Sapore Innovation Award. Sapore
Innovation Area will be a showcase hosting all the new products, which will also be illustrated by means of the Sapore
Innovation book, a real free guide at the disposal of all visitors. A panel of technical judges will select the best new
product for each of the following distribution channels Large-scale Distribution, Collective Food Service, Bars and Food
Service. A special award will be reserved for the “Frozen Food” section. This is a project orientated towards innovation,
an acknowledgement of the efforts by companies and the will to highlight their ability to always look for original solutions
that launch new trends.
EMILIA ROMAGNA AT SAPORE 2010
Emilia Romagna Regional Government, via its Department of Agriculture, will be at the expo with an area complete with
a kitchen for the preparation and tasting of dishes and DOP (Protected Geographic Indication) and IGP (Protected
Geographic Indication) products, matched with local DOC and DOCG wines.
In the context of the Deliziando project, there will be two days of meetings with approximately fifty companies from the
regional wine sector, which will be attended by 34 foreign delegates, buyers in the wine trade, from the following
countries: Austria, Bulgaria, Denmark, Finland, Ireland, Norway, Poland, United Kingdom, Czech Republic, Russia,
Sweden, Hungary. The initiative is organized in collaboration with Emilia-Romagna Unioncamere and the ICE (Italian
Foreign Trade Institute).
Plus, on Tuesday 23rd February in Diotallevi Room 1, at 2.30 pm, there will be the presentation of the regional Project for
showcasing food service facilities in Emilia-Romagna, entitled “A manifesto for the good cuisine of Emilia-Romagna:
the use of typical products, a combination of distinctive features and convenience”. Participants in the meeting,
which will be coordinated by the regional councillor for agriculture, Tiberio Rabboni, will include: Giancarlo Dall’Ara,
lecturer in Tourism Marketing at the University of Perugia; Massimo Bergami, Director of Bologna University’s Alma
Graduate School; Massimo Bottura, chef, “La Francescana” restaurant (Modena).
ORGANIC PRODUCTS AT THE EXPO
On Tuesday 23rd February (9.30 am, Diotallevi Room 1) SAPORE will organize an important event dedicated to organic
products. It is a conference entitled Organic products in hotels, etc. New forms of Hospitality, organized by CCPB
(Consortium for the Control of Organic Products), Consorzio il Biologico and Legambiente Turismo, and with the
sponsorship of the Emilia-Romagna Regional Government.
For ten years, CCPB has come to Rimini Fiera to face the problems of the relationship between organic products and
food service and, after having put the accent on the world of Organic canteens and lunch halls, this year its objective will
be to have an insight on the scenario of organic products available for eating out.
Speakers: Rosa Maria Bertino (Bio Bank), Luigi Rambelli (Legambiente Turismo), Fabrizio Piva (CCPB), Daniele Ara
(Prober), Vito Carchia (Acu) and hospitality trade members. Introductory welcome by Patrizia Cecchi (manager, Rimini
Fiera Business Unit) and Lino Nori (Consorzio il Biologico). Moderator: Venetia Villani (Cucina Naturale) Conclusions:
Rossana Mari (Emilia-Romagna Regional Government)
GIANFRANCO VISSANI AT SAPORE
On Monday 22nd February, at 4.00 pm the Surgital Area (Hall D5/B5) will host the presentation of the new recipe book
Grandi Interpreti per Divine Creazioni. Gianfranco Vissani will present the book, an important publication by Elsa
Mazzolini, editor of La Madia Travelfood. Many of the chefs who created the recipes will take part.
FIC (FEDERATION OF ITALIAN CHEFS) EVENTS
On Tuesday 23rd February, the Italian chefs will meet at an event entitled The chef’s profession in contemporary
society, promoted by the FIC from 9.30 am in Diotallevi Room 2.
Introduced by Paolo Caldana, Chairman of the Federation of Italian Chefs, speeches will be given by representatives
from all over Italy. Plus, authorities from the sector. These will include Biagio Mascia (Spokesman of the CONITP
Sindacato Insegnanti Tecnico Professionali), Orfeo Cecchini (General Manager, E.B.T.– Latium), Silvio Borrello
(General Management of Food Safety and Nutrition – Ministry of Health), Giorgio Nardelli (Rector, Maestri di Cucina –
FIC), Fabio Tacchella (Team Manager, Italian National Chefs Team – FIC), Michele D’Agostino (Coordinator,
Nazionale Ateneo della Cucina Italiana – FIC).
The aim of the meeting is to provide an update on the new training, juridical and employment scenarios in the tourist,
food service and hotel trade; acquire knowledge of the use of innovative systems in the production of meals; provide
trade members a professional update; facilitate contacts and exchange of information and experiences between the
sector’s players.
The Association of Chefs of Emilia Romagna, member of the FIC, will propose a busy program of lessons, real
cooking courses dedicated to fish (21st February), gluten-free (22nd February), frozen products (23rd February) and olive
oil (23rd February). The courses will be held in Hall B7.
PIZZA - KEY PLAYER IN GREAT EVENTS - THE TITLE OF PJ (PIZZA JOCKEY) ALSO AT STAKE
Hall D7 will host the performances by the NIP – Italian National Pizza Cook team, which organizes the 11th NIP World
Championship.
During the contest, being held on Tuesday 23rd February, competitive sections dedicated to gluten-free pizza, Kamut
pizza, SpigAmica classical pizza and Pizza Jockey. The last category will nominate PJs, acrobatic pizza jugglers, who
will be enrolled in a special register.
The OrzoPizza project will be presented in collaboration with Prof. Natale Frega of the Polytechnic University of the
Marches, faculty of Agricultural Science. These are production techniques studied to ensure lower sugar content and
suggested for hypoglycaemic diets. Space will also be dedicated to the new “SpigAmica”’ pizza parlour franchising. The
NIP area will host the presentation of the “First Small special Oven for products Gluten-free products”, new equipment
for preparing gluten-free dough.
OUTSIDE THE EXPO: SANTARCANGELO DI ROMAGNA SPOTLIGHTED
At SAPORE, Santarcangelo Municipality and Local Tourist Board present the project "Ricette in soffitta" (Recipes in the
attic), which foresees, as well as the publication of typical traditional recipes from the Romagna area, a journey through
the town’s restaurants. An info corner, positioned in the South foyer of Rimini Fiera, will point visitors towards this
valuable initiative under the banner of gourmet treasures in local venues proposing traditional dishes. The following are
the venues and dishes proposed: Bar Commercio - fruit tart, Caffè del Portico - ciambella sponge cake and Albana
wine, Caffè Zafferano - “crazy” salame and Sangiovese wine, courgette omelette and Pagadebit wine, Enoteca
Montegiove - cotechino (spiced sausage) and beans, Locanda dell’Olmo - maltagliati pasta and peas, stew and peas,
mashed potatoes, fruit tart, Osteria da Oreste - panzanella salad, Osteria Ottavino - polenta porridge with sausages,
Ristorante La Bosca - passatelli in broth, polenta porridge and sausages, Ristorante Lazzaroun - tripe, pasta and
beans, Ristorante L’Arcangelo - marinated sardines, Ristorante Verde Mare - minestrina del paradiso soup or
stracciatella, tripe, savour stewed fruit, Ristorante Zaghini - strozzapreti (pasta) with sausages, chicken chasseur.
THE WHOLESALE MARKETS
One of SAPORE’s prestigious partners is ANDMI– Association National of Wholesale Market Managers, which, on
Tuesday 23rd February, at 10 am in Ravezzi Room 2, will hold a conference entitled The wholesale markets of the
Mediterranean basin: experiences for the harmonization of the agroindustrial chains.
The authoritative speakers will include: Dario Caccamisi (Director, ANDMI Centre Study), Pietro Cernigliaro (Chairman,
ANDMI), Silvio Borrello (General Management, food safety and nutrition – Ministry of Health), Giuseppe Palma
(Manager, Wholesale Seafood Market), Paola Castellini (Emilia Romagna Regional Government), Marco Sibani (Expert
in wholesale markets). There will also be important contributions from foreign experts: Abdelhamid Zanzouri General
Manager, UTAP (Tunisia), Adel Cortas Former Minister of Agriculture (Lebanon), Haitham Jwienat Major of Amman
Consultant for Agricultural Production Marketing-(Jordan) and Nadia Majoul Abbassi Vice-Chairperson, UTICA –
Member of the Observatory of Fish in the Mediterranean (Tunisia)
CUT, CLEANED & PACKAGED PRODUCE AND THE UNIVERSITY OF PARMA
On Wednesday 24th February, at 10 am in Diotallevi Room 1, The Faculty of Agriculture of the University of Parma will
present its Graduate Course in Gastronomic Science. This will be followed by a meeting entitled “The quality of cut,
cleaned and packaged produce: fruit at the service of gastronomy” Speakers: Erasmo Neviani (presentation,
Faculty of Agriculture of Parma), Furio Brighenti (Graduate Course in Gastronomic Science), Silvia Cauzzi (student of
the Course). The conference that follows will be moderated by Andrea Fabbri (Professor in General Tree growing and
Tree Crops, University of Parma). The various topics will be covered in depth by speakers Silvana Nicola (Quality in the
field and on the table: the relationship between cultivation techniques and crop quality), Giancarlo Colelli (pre- and
post-harvest treatment for maintaining quality), Ernestina Casiraghi (Processing cut, cleaned and packaged fruit and
quality indicators), Giuliano Ezio Sansebastiano (Hygienic and microbiological aspects of cut, cleaned and packaged
fruit), Stefano Predieri (Organoleptic properties of cut, cleaned and packaged fruit: looking for perfection).
COOKING
30 small tasting sessions will be organized in the Montresor area in Hall A1, to suggest the best combination of wine
and food, with the participation of the following chefs: Marco Bottega (Agriturismo Aminta – Genazzano, Rome), Isidoro
Consolini (Ristorante Al Caval - Torre del Benaco, Verona), Michele Deleo (Ristorante L’Acanto - Vico Equense Naples),
Michele Frandolic (Ristorante Azzurra - Riccione), Fabrizio Mantovani - (Gastronomic consultant), Luca Marchini
(Ristorante Erba del Re – Modena).
UnionAlimentari-CONFAPI in collaboration with Rimini Fiera presents the book Governance of food companies and
the ethics of legislation by lawyer Giuseppe Durazzo. The press presentation will be on Sunday 21st February at 3.00
pm in Hall D5 Stand 033.
An interesting meeting for trade members is sure to be the FIPE Meeting dedicated to the control of public venues.
The appointment is in Diotallevi Room 1 on Monday 22nd at 3 pm. There will also be the Enoteca della Regione EmiliaRomagna and tasting sessions of typical products organized by the individual Regions taking part in the Expo.
Lastly, in Hall B5, a program of tasting sessions, demos and courses, organized in collaboration with the Boscolo
Academy chefs. ARENA CINEMA multimedia films and video recipes; SHOW KITCHEN, a cooking workshop running
all the time during the expo, where it will be possible to taste small preparations and finger food made by the
chef/teachers; SCHOOL AND BOOKS SPACE with publications, school office staff for information and the possibility of
booking courses.