Sol&Agrifood: the events in 2019

B2B meetings with buyers from Germany, Singapore, United States, Canada, United Kingdom and China

As many as extra virgin olive oils won medals and special mentions in the 5 categories - light, medium and intense fruity, single-variety and organic - in the International Sol d'Oro Northern Hemisphere 2019 Competition.

And to help visitors choose which one to taste, a huge map of the Mediterranean identifies the cultivation and production area for each olive oil proposed, while a number identifies the name of the oil and the company.

Enjoy discovering all the various bouquets that each territory can express and offer your palate. Tasting extra virgin olive oils is a healthy ritual and our friends from Aipo are happy to help you understand them.

Sol d’Oro 2019: Final: Absolute Beginners | International Sol d'Oro Competition

Coordinated by Veronafiere

AT TABLE WITH THE GENIUS

It is the year of Leonardo da Vinci. Let's celebrate it through food.

Book Presentation: "At Table with Leonardo". Published on the occasion of the 500 th anniversary of the death of the genius from Vinci with a tasting of excellence with Ascoli olives, jam made from Armonia di Gabrielloni and Nocellara del Belice olives by Tenuta Rocchetta and Monterisi organic olive creams.

Raw / Cooked / Fermented: the delightful experiences of taste

Anthropologist and philosopher Claude Lévi-Strauss claimed that the triangle of raw, cooked and fermented in cuisine is the key to understanding the culinary cultures of peoples and regions of the world. Taking pleasure in food requires trials, studies and research that Oliocibando / Aipo Verona chefs present in their "cooking demos".

Coordinated by Oliocibando - Aipo

Pils - ready to celebrate 177 years: between innovation and tradition, the many nuances of the style dominating world markets

Sol d'Oro Northern Hemisphere

Walk Around Tasting – Presentation and tasting of award-winning olive oils attending the event

Coordinated by Veronafiere

Val Chiavenna, the homeland of fine taverns according to Leonardo da Vinci.

Tasting with Bresaola by Ma Officina Gastronomica and Genzano Bread by Forno da Sergio.

Raw / Cooked / Fermented: taste through Raw preparation

Raw food needs imagination expressed through colours and fragrances. Cooking show with the participation of Andy Luotto, Ambassador of the Mediterranean Diet.

Coordinated by Oliocibando - Aipo

Raw vegetable sauce dip

Tagliatelle with green sauce

Herbĭfěr and citrus fruits

Altamura Bread / Biscuits

Explaining the charm of Lake Garda Evo Oil made from olives grown in the northernmost olive groves in the world cared for by Agrariva in Riva del Garda (TN). The olive oils in the tasting are combined with regional dishes.

Organised by Agraria Riva del Garda

Italian Grape Ale: how Italian style par excellence is evolving.

The case histories of Birrificio del Forte and Birra dell’Eremo

“One leads to another”: cherries: a fruit that embodies the pleasures of the palate as well as the drama of agriculture without farmers.

Tasting of Cherry Vinegar by Tenuta Ca' dal Lauv in delightful snacks.

Serving Abruzzo Extra Virgin Olive Oil at table

Speaker: Marino Giorgetti - Panel Leader, Abruzzo Region

The story and tasting of excellence by several Italian companies: pasta and confectionery, delicatessen foods, high-end pastry, cured meats and hams.

Coordinated by CNA Toscana Centro

From the Nebrodi to the Hyblaean Mountains and as far as the Trapani Valleys Sicilian Olive Oil: history, culture and sustainability

Speaker: Francesco Grasso, Panel Leader

Coordinated by Unaprol

What is the difference between the meat from black pigs and pink pigs?

Comparative tasting of hams narrated by Daniele De Ventura, patron of the Symposium.

“Tasting Interview Story" presenting taste characteristics and sensations through a guided tasting of "territorial confectionery".

Coordinated by Dalla Vite

Local Area Identity: inspiration, philosophy or a qualitative approach?

INTERNATIONAL "SOL D’ORO" COMPETITION: prize-giving for Winners of Awards and Special Mentions

Coordinated by Veronafiere

Tasting of Extra Virgin Olive oils from from South-East Sicily

Speaker: Barbara Alfieri

Coordinated by the Chamber of Commerce of the South-East of Sicily

A tasting of delicious variations of Panettone ranging from the classic original to variants with chocolate, apricot, raisin, wild strawberry and white chocolate and dade (with almond paste) - but not only sweet. Here are the innovations for 2019: the savoury panettone with vegetables.

Coordinated by Antoniazzi Pasticceri

“Unpasteurised: because it is brewed only with home-grown barley; pure: because only spring water is used". This is the approach to brewing taken by Fratelli Minelli, based in Gualdo Tadino (PG) in the green heart of Italy: Umbria.

Coordinated by Birra Flea

Meditation beers: from the living room to the pub, to astonish customers by expanding choice

Cultural diversity has inspired Italian "fusion" gastronomy for 12000 years

Tasting: a tour of peoples from “sweet” to “sweet” coordinated by Simposio Shop.

B2b meetings with buyers from the United States, Russia, Slovenia and Ukraine

As many as extra virgin olive oils won medals and special mentions in the 5 categories - light, medium and intense fruity, single-variety and organic - in the International Sol d'Oro Northern Hemisphere 2019 Competition.

And to help visitors choose which one to taste, a huge map of the Mediterranean identifies the cultivation and production area for each olive oil proposed, while a number identifies the name of the oil and the company.

Enjoy discovering all the various bouquets that each territory can express and offer your palate. Tasting extra virgin olive oils is a healthy ritual and our friends from Aipo are happy to help you understand them.

Discovering the extra virgin olive oils of the Veneto PDO Consortium

Speakers: Enzo Gambin and Antonio Volani

History of a flower bud loved since ancient times: the caper

"Let's eat the leaf": a tasting of crisp Kazzen caper leaves.

Tales and tastings of Italian extra virgin olive oil

Coordinated by CIA / Italian Farmers Confederation

Inaugural conference: WIN OVER THE CONSUMER: FEMALE EXPERIENCE IN THE WORLD OF AGRICULTURAL EXCELLENCE

Coordinated by Veronafiere

RAW / COOKED / FERMENTED: Taste through cooked preparation

The ability to knead and bake interpret the positive values of a community; mixing cereal flours and vegetable fillings is a good example of a culturally advanced community. Cooking show with the participation of Andy Luotto, Ambassador of the Mediterranean Diet.

Coordinated by Oliocibando - Aipo

Cooked delicatessen meats

Tortelli with herbs and ricotta

Tossed broccoli

Altamura Bread / Biscuits

Beers and catering: pubs, pizzerias and restaurants: a world increasingly characterised by attention to brewing products.

We discuss the topic with a number of breweries that also own catering activities and together with our gourmet and catering expert friend Massimo De Marco.

Castelvetrano, a capital of olives and an example of agricultural and cultural biodiversity, is described by Pierluigi and Delia Crescimanno through the oils and olives of Tenuta Rocchetta.

Star Oils 2019 - guided, non-competitive tasting of olive oils winning the XVII edition of the “SOL D’ORO” Northern Hemisphere Competition

Speaker: Marino Giorgetti - Technical Manager | Sol D'Oro

Coordinated by Veronafiere

Giorgio Barchiesi, better known as Chef Giorgione, is the historical testimonial of Sol&Agrifood. This year, he prepares five recipes, one for each extra virgin olive oil winning Sol d'Oro medals in the five categories - light fruity, medium fruity, intense fruity, organic and mono-varietal - at the 2019 edition of the Sol d'Oro Northern Hemisphere Competition.

Coordinated by Oliocibando – Veronafiere

Puntarelle ... my waywith Sol d'Oro Intense FruityVenta del Barón - Muela-Olives sl. Spain (Cordoba)

Fillets of tub gurnard "with respect”with Sol d'Oro Light Fruity 100% Italian Extra Virgin Olive Oil - Olio di Dievole. Italy (Tuscany)

DISCOVER ALL RECIPES

Wild fruits and beer: an all-Italian journey

Tasting of Scarlet Beer by Birra Ophelia paired with the Italian champion "ciauscolo" (a kind of smoked sausage) by Re Norcino.

Explaining the charm of Lake Garda Evo Oil made from olives grown in the northernmost olive groves in the world cared for by Agrariva in Riva del Garda (TN). The olive oils in the tasting are combined with regional dishes.

Organised by Agraria Riva del Garda

Sensations: beers and our brain - a complex relationship

Stefania Pompele, lecturer and panel leader, reveals a number of secrets by analysing some of the beers presented for tasting.

B2B meetings with buyers from France, United States, Russia, Germany, Canada and Bosnia-Herzegovina

ICEWER has invented #fingerfoodrevolution. Combined with a selection of Italian food excellences by Ciberie®, they become a tasty, sustainable and healthy mix. #fingerfoodrevolution: finger food YES, plastics NO.

Coordinated by Icewer

The extra virgin olive oils of Sicily

“Nothing from the pig is ever thrown away” is this still true? Let's talk about the topic with Giuseppe Vitali

Tasting of "coppa di testa" delicatessen meat by Re Norcino

While Panettone with "Moscato Wine" is a speciality from Piedmont by now famous worldwide, what will become of the innovations presented in this tasting are Panettone wiuth "Vin Santo Santa Cristina Valdichiana Toscana Doc 2014" and Panettone "Bracchetto d'Acqui Docg Cocchi" wines?

Coordinated by Albertengo Panettoni

Well-known yeasts: talk about fermentation with Gianmaria Ricciardi, brewer and sector guru.

The Sabina DOP sounds: the Op Latium producers present their own oils

Speakers: Carlotta Pasetto and Giorgio Pace

From upholding of tradition and safeguarding the typical identity and characteristics of the breed, we adopt the philosophy of people who wish to serve exclusive quality at table, far from the logic of intensive breeding, in full respect of nature, the cycles of the seasons and the animals themselves. This is how Vacche Rosse Parmigiano Reggiano (Parmesan cheese) is made: a cheese with a sweet and persistent taste that retains the aromas of milk and the countryside.

Coordinated by Consorzio Vacche Rosse

The Marches Region: its olive groves and olive oils - Guided tasting

Speaker : Barbara Alfei

Conference: BEERS: DEFECTS AND SERVICE

Coordinated by VeronaFiere in collaboration with UDB and VDGlass

Birra del Borgo and Parmigiano Reggiano (Parmesan cheese)

AT TABLE WITH THE GENIUS

It is the year of Leonardo da Vinci. Let's celebrate it through food.

Book Presentation: "At Table with Leonardo". Published on the occasion of the 500th anniversary of the death of the genius from Vinci

Tasting of Kazzen zazzibbo raisins

For Paolo Borzatta, the challenges of life have been a continuous, enjoyable and intense adventure: from nuclear engineering to business strategies, from the futuristic and technological CERN laboratory in Geneva to the centuries-old and fragrant fruits of the land in Canino, in the Tuscia area, where the Canino monocultivar extra virgin olive oil is made.

Coordinated by Ione Zobbi

B2B meetings with buyers from Singapore, United Kingdom, USA, Russia, Slovenia, Japan, Ukraine and Hungary

Conference: MEETING WITH CONSUMER ASSOCIATIONS

Organised by Unaprol

As many as extra virgin olive oils won medals and special mentions in the 5 categories - light, medium and intense fruity, single-variety and organic - in the International Sol d'Oro Northern Hemisphere 2019 Competition.

And to help visitors choose which one to taste, a huge map of the Mediterranean identifies the cultivation and production area for each olive oil proposed, while a number identifies the name of the oil and the company.

Enjoy discovering all the various bouquets that each territory can express and offer your palate. Tasting extra virgin olive oils is a healthy ritual and our friends from Aipo are happy to help you understand them.

Tasting of the Winners of the Ercole Olivario 2019 prize

Speaker: Gianfranco De Felici | Panel Leader

Coordinated by Unaprol

Tale and tastings of craft beers

by CIA / Italian Farmers Confederation

“From Cinderella to Princess": Lessinia and its mountain farm cheese, presented by the Monte Veronese PDO Cheese Consortium - vertical tasting of Monte Veronese della Casara by Giovanni Roncolato.

RAW / COOKED / FERMENTED: Taste as an examination through fermented foods

Recognising the taste of a fermented food means distinguishing its sensory messages through rational evaluations such as salty, sweet, sour; there is also another, irrational way which connects and combines cheeses and meats with the animal, the field, the pasture and the entire vegetal and marine kingdom.

Coordinated by Oliocibando - Aipo

Cheese and delicatessen meat

Caserecce with sausage sauce

Yogurt potato salad

Altamura Bread / Biscuits

Conference: THE BEER ON THE OTHER SIDE IS ALWAYS MORE SPECIAL Marketing and distribution strategy for craft beers in Italy

Coordinated by Veronafiere in collaboration with CDAWEB

Star Oils 2019 - guided, non-competitive tasting of olive oils winning the XVI edition of the “SOL D’ORO” Northern Hemisphere Competition

Speaker: Marino Giorgetti - Sol D'Oro Technical Manager

Coordinated by Veronafiere

Giorgio Barchiesi, better known as Chef Giorgione, is the historical testimonial of Sol&Agrifood. This year, he prepares five recipes, one for each extra virgin olive oil winning Sol d'Oro medals in the five categories - light fruity, medium fruity, intense fruity, organic and mono-varietal - at the 2019 edition of the Sol d'Oro Northern Hemisphere Competition.

Coordinated by Oliocibando – Veronafiere

Sagne and chick peas with Sol d'Oro Bio Bio - Intini srl Italy - Puglia

Scrambled eggs with baby asparagusSol d'Oro Mono-varietal Palacio de los Olivos - Olivapalacios, sl. Spain - Madrid

DISCOVER ALL RECIPES

Pasta and biodiversity

Tasting of stone-milled, organic semi-wholegrain Saragolla flour Rigatoncini with "Pera" Abruzzo "Rustichella" d'Abruzzo tomato.

Explaining the charm of Lake Garda Evo Oil made from olives grown in the northernmost olive groves in the world cared for by Agrariva in Riva del Garda (TN). The olive oils in the tasting are combined with regional dishes.

Coordinated by Agraria Riva del Garda

Old acquaintances, new sensations: how certain some traditional styles are finding new life thanks to new interpretations by brewers

GDO Buyers Club (Major Retail Chains)

B2B meetings with olive oil purchasing managers from Conad, Vé Gé Group, Coop Italia and Carrefour.

Calabria: the Heart of the Mediterranean: sensory characteristics of the region's Extra Virgin Olive Oils

Coordinated by: Rosario Franco and Carmelo Orlando (Arsac Sensory Analysis Experts - Calabria Region) with Alberto Grimelli - Director of Teatro Naturale

The PDO Monti Iblei Consortium seeks to promote and taste the great extra virgin olive oils from its territory that recently took medals in the 2019 Sol d'Oro Northern Hemisphere competition.
Tasting of award-winning extra virgin olive oils using small glasses at table and fresh vegetable dips with Ispica PGI spring carrot and descriptions of the territory.

Coordinated by Monti Iblei Consortium

The other flower bud from Sicily: artichokes

Tasting of Monterisi artichoke cream with Genzano bread by Forno by Sergio and Amaronna, Niscemi artichoke bitters

The wealth of products and tastes characteristic of the Iblei Mountains create the background for its great extra virgin olive oils, whereby everyone can begin to explain and promote them in Italy and world-wide.

Coordinated by Monti Iblei Consortium

Menu:

Giarratana onion jam, Caponatina degli Iblei, Ispica PGI spring carrot jam, Cottoia broad beans (Slow Food), Ibleo bread croutons, Monti Iblei PDO Extra Virgin Olive Oil.

• Hors d'oeuvreplatter with PDO Ragusano cheese and Chiaramonte sausage.

• Main Dishpasta made with ancient Russello wheat seasoned with Monti Iblei PDO extra virgin olive oil, PGI Pachino cherry tomatoes, flakes of Ragusano PDO cheese and Ispica sesame.

• Dessertdiced Cubaita pastries (typical cake of the Ibleo area made with on honey and sesame), Modica PGI chocolate, cannoli with ricotta cheese, Colomba Pasquale Easter cake with Ispica PGI creamed carrot filling.

• Liqueur“Carotello" made with Ispica PGI spring carrot.

Conference: OLIVE OIL, PEOPLE AND INNOVATION: EVOLUTION OF LOCAL AREA TRADITIONS

Coordinated by Veronafiere in collaboration with Frantoio Gaudenzi

Gluten Free: gluten free but not impoverished

Star Oils 2019 - guided tasting of olive oils winning Gran mentions attending Sol&Agrifood 2019

Speaker: Marino Giorgetti - Sol D'Oro Technical Manager

Coordinated by Veronafiere

Vertical tasting of three PDO Parmigiano Reggiano (Parmesan cheese):

24 months / 2 years

48 months / 4 years

72 months / 6 years.

Organized by the PDO Parmigiano Reggiano Consortium

Conference: OLIVE-GROVE ITALY: A TERRITORY HOLDING FIRM WITH ITS FLAVOURS

Coordinated by VeronaFiere in collaboration with Slow Food

AT TABLE WITH THE GENIUS

It is the year of Leonardo da Vinci. Let's celebrate it through food with products by exhibitors attending "Biodiversity and Typical Produce”.

Chef David Macchioni

Secret, special and unexpected ingredients: the artist's touch

As many as extra virgin olive oils won medals and special mentions in the 5 categories - light, medium and intense fruity, single-variety and organic - in the International Sol d'Oro Northern Hemisphere 2019 Competition.

And to help visitors choose which one to taste, a huge map of the Mediterranean identifies the cultivation and production area for each olive oil proposed, while a number identifies the name of the oil and the company.

Enjoy discovering all the various bouquets that each territory can express and offer your palate. Tasting extra virgin olive oils is a healthy ritual and our friends from Aipo are happy to help you understand them.

Olive oil tasting

Coordinated by Unaprol

Prize-giving ceremony of the Sol&Agrifood "Il Golosario" Award for the "best", most original and innovative proposals presented during the trade fair.

Paolo Massobrio – Marco Gatti

Olives and cheese: from bread, cheese and olives, the food of centurions and wayfarers, to the delicious gourmet combination of the third millennium.

Tasting of Armonia di Gabrielloni olive jam with Stracon della Casara cheese

Sensory tasting: a sensory approach to promoting the features of every beer

Explaining the charm of Lake Garda Evo Oil made from olives grown in the northernmost olive groves in the world cared for by Agrariva in Riva del Garda (TN). The olive oils in the tasting are combined with regional dishes.

Coordinated by Agraria Riva del Garda

Apples: the all-rounder fruit

Tasting of delicacies prepared with the “fruit of sin” accompanied by “Iduna” sparkling apple wine by Giorgio Maffei Co. based in Alto Adige

RAW / COOKED / FERMENTED: The taste of food and sensory signals

There is an intimate relationship between the culinary secret and a magical laboratory; people bond with the alchemy of food and food is an expression of the territory that generates it. Inasmuch, People and Cuisine stabilise the Environmental System: "yet how many rules of life does a slice of ham contain?"

Coordinated by Oliocibando - Agraria Riva del Garda

Italian boiled ham

Tortelli with sausage and Lambrusco

Carpaccio of green asparagus with flakes of Parmesan cheese and almonds

Altamura Bread / Biscuits

Beers for parties, celebrations and socialising: not only an entertaining but also a business approach - raising our glasses together at the end of Sol&Agrifood 2019

Giorgio Barchiesi, better known as Chef Giorgione, is the historical testimonial of Sol&Agrifood. This year, he prepares five recipes, one for each extra virgin olive oil winning Sol d'Oro medals in the five categories - light fruity, medium fruity, intense fruity, organic and mono-varietal - at the 2019 edition of the Sol d'Oro Northern Hemisphere Competition.

Coordinated by Oliocibando – Veronafiere

Chicken and salads with Sol d'Oro Medium Fruity Primo PDO - Frantoio Cutrera Srl Italy (Sicily)

DISCOVER ALL RECIPES

Cultural diversity has inspired Italian "fusion" gastronomy for 12000 years

Tasting: a tour around "cicchetto snacks" (or "tapas" if you prefer) by Simposio Shop

The "Ice Cream Fair" (or rather the "Cold Dessert" Show) this year celebrates 60 years. At Sol&Agrifood, it will present and offer theme-based tastings developed by the Master Ice Cream Makers of the Belluno area. MIG is also the ideal platform for companies that produce semi-finished products, machinery, equipment and services for the artisan ice cream sector around the world.

Coordinated by Fiera MIG Longarone