After Expo comes Gustus. In the wake of the debate on nutrition which characterized the recently concluded World Expo, the exhibition takes up a Neapolitan theme from December 3rd to 5th at the Mostra d’Oltremare in Naples for the event created by Progecta, the leading organization for high profile professional events.
The second edition of the food business and food quality show in the center of the Mediterranean confirms its vocation as an event that wants to contribute to the revival of the Made in Italy productions through the encounter with alternative markets.
The fair takes advantage of the synergies this year set up with the Ministry of Agriculture and Food and with ICE. In collaboration with Eurosportello and Agripromos, the appointment is confirmed as a showcase of territorial excellence able to welcome for the occasion 70 foreign buyers who will animate the b2b meetings that will also come from emerging markets such as China, Japan, Cyprus, Jordan, Iraq, Lebanon, Egypt, Turkey, Israel, Albania, Kosovo and Palestine.
Alongside the exhibition area in Hall 6 of the exhibition,Gustus will offer a wide program of events with conferences and cooking shows that, like last year, will feature some important chefs.
HOW TO EAT AND WHAT TO EAT
The conference program in detail. “The food market and distribution networks” that will speak to the delegates and representatives of Ice Simest and an overview the productions of excellence in Campania, their social responsibility and economic sustainability of the environment, which will be debated alongside Sergio Sciarelli and Valentina della Corte, professors of the University Federico II.
Catering in hotels, expectations among the most interested visitors to Gustus, will be the theme of the round table with the participation of hoteliers. An interesting theme for Gustus will also be the Mediterranean diet and its new trends. Like last year, there will be the MangiaeBevi award’s ceremony organized by Il Mattino, which will be awarded to the best Campania catering, in several categories including: “the restaurant premises of the year”, “the dish of the year”, “the chef of the year”, “the best welcome”, “passion in cooking”, “the emerging chef”, “the career acheivement award”.
WHAT THE CHEFS HAVE TO SAY….AND COOK
The chefs will be protagonists of the event that will enliven the rich cooking show program through Gustus, organized in collaboration with Rational e Schettino Cucine Professionali. The master chefs will prepare new and traditional recipes, with an eye to the Mediterranean diet but also in preparation for the holiday season.
Michelin stared chefs return to Gustus: Rosanna Marziale (Ristorante Le Colonne) alongside Salvatore Bianco (Ristorante Il Comandante from Hotel Romeo), Simone Profeta (Chef Ristorante Tartufi che Passione), Luca Esposito (Ristorante La Taverna del Testardo), Melania Castagna (Cake Designer from Mela Dolce), Rosanna Fienga (Ristorante Francesco e Co), Carlo Spina (Ristorante Mangiafoglia), Alfonso Crisci (Taverna Vesuviana), Antonio Tubelli (Ristorante Timpani e Tempura), Francesco Fichera (Chef at Fuoco), Ignacio Hidemasa (Sushi Man Ristorante Jap-one), Peppe D’Addio (Cooking school, Dolce Salato), Mario Loina and Piero Piengo.
