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Fiera MARCA 2018

Posted on 06 May 2018

Meeting all expectations, 3100 food companies participated in the
19th edition of Cibus and presented a great number of new products (over 1300) to about
82,000 visitors. The exhibition drew a very large attendance of foreign operators, who
closed many business deals. The entire supply chain was present, from the field to the
supermarket, with stands of the associations representing the farming world and many
Italian and foreign Large Retail brands. Dozens of conferences and workshops examined
issues connected with the future of the agri-food sector, attracting the interest of over 1000
journalists, representing the main Italian newspapers and TV channels.
This result was achieved thanks to the dynamic collaboration between Fiere di Parma and
Federalimentare, with the support of the Italian trade agency ICE and the active
contribution of the Regions.
“The companies’ satisfaction with this edition of Cibus is tangible and it bodes well -
declared Antonio Cellie, CEO of Fiere di Parma - because it confirms the enormous
potential, fortunately still to be realized, of the Made in Italy food sector. On the one hand,
buyers from around the world cannot wait to come back to Parma to replenish and update
their assortment, and on the other, our companies are just as eager to present to them
their new solutions for providing better and better food products to international
consumers.”
There were also numerous meetings during the fourth and last day of Cibus. Among them,
the conference by Alma, International School of Italian Cuisine, entitled “Next Generation
Chef: the identity of Italian cuisine in the international scenario.” Oscar Farinetti, founder
of Eataly, took part in the event and said: “A new generation of gastronomes is emerging
who must be aware that food is born in the land and not in the kitchen. As such it must be
studied, transformed, served and talked about. First of all they need to know their terroir,
then study the techniques - as natural as possible - of crop cultivation, animal breeding
and fishing. Next come the techniques of food preservation and transformation in the
kitchen, and finally narration to the end client. All this is infused with the history, tradition
and culture of the different Italian geographical areas.”

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