Gustus 2018 at the Mostra d'Oltremare in Naples: the most important expo in the South on Mediterranean flavors

Plate of spaghetti with tomato sauce

Gustus 2018 is the most important fair in the South on the agri-food sector and arrives at the Mostra d'Oltremare in Naples.

All projects Mostra d'Oltremare of Naples makes Gustus in its fifth edition from the 18 20 2018 November. This is the reference event for the Agri-food sector in Southern Italy and for operators in the sector, a professional fair also dedicated tofood and wine and tech. The Ministry of Agriculture defined it as the only reference fair for the South.

In the event, inside the pavilions, there will be small and medium-sized southern companies that work in the agri-food sector in areas such as fair bufalina, that of the dairy products, the local fish, the wine and international products such as those typical of the Jewish community.
There will be dealers in organized and non-retail distribution, retail wholesalers, import / export companies and many others.

The program provides meetings and courses to learn how to cook meat or cook many other products, but also cooking show, training courses e workshop.

In order to participate in Gustus, if you are an operator in the sector, you will have to fill in the form for pre-accreditation so as to have guaranteed access.

Gustus program

Click on the buttons to open the program of the days.

HOURS 10: 00
OPENING OF THE PAVILIONS
TO PROFESSIONAL OPERATORS

10:30 am - CENTRAL STAGE - HALL 4
INAUGURATION OF THE FIFTH EDITION OF GUSTUS
Greetings from the FIC and URCC summits and Campania Provincial Association delegations greetings from the authorities and guests of honor

10:30 am - MEDITERRANEAN ROOM - HALL 4
CONFERENCE: "THE DRY-AGING AS AN OPPORTUNITY TO VALUE THE BUFFALOUS SUPPLY CHAIN"
Organized by the Department of Veterinary Medicine and Animal Production in partnership with Likee Italy.
Introduction by Professor Aniello Anastasio

"EFFECTS OF DRY-AGING ON THE RHEOLOGICAL CHARACTERISTICS OF THE BUFFALO MEAT"
Curated by Prof. Raffaele Marrone

"THE BENEFITS OF BUFFALO MEAT CONSUMPTION"
Curated by Prof. Marialuisa Balestrieri

10:30 am - ACADEMY ROOM - HALL 4
FIRST COURSE OF MEAT PREPARATIONS READY TO COOK
Curated by Federcarni Napoli

11:00 am - CENTRAL STAGE - HALL 4
SPINNING AND TASTING OF CASE PRODUCTS
By the Caseificio Coppola Salvatore

11:30 am - CENTRAL STAGE - HALL 4
SHOW COOKING "THE ART OF THE KITCHEN"
Organized by the team of the Regional Union of Chefs of Campania with a presentation table

11:45 am - CENTRAL STAGE - HALL 4
CONFERENCE: "HEALTHY POWER, FIRST COMMANDMENT OF THE TABLE"

12:00 am - MEDITERRANEAN ROOM - HALL 4
CONFERENCE "FOOD DIGITAL MARKETING: THE 5 FUNDAMENTAL POINTS TO CONQUER YOUR TARGET ON LINE"
Curated by Digital Challenge
Speaker: Fabrizio Morrone

12 pm - ACADEMY ROOM - HALL 15
PRESENTATION OF CONFCOMMERCIO SERVICES AND CONVENTIONS FOR MEMBERS
Curated by Federcarni Napoli

12:30 am - CENTRAL STAGE - HALL 4
SHOW COOKING
By the starred chef Paolo Barrale

12 pm - ACADEMY ROOM - HALL 30
TRAINING COURSE: MEAT PREPARATIONS AND COOKING
Curated by Federcarni Napoli

13:00 am - CENTRAL STAGE - HALL 4
CORNER TASTING
Curated by Pasta Rummo
Organized by the Geor Geo Farm of Monteforte (AV)

13 pm - ACADEMY ROOM - HALL 30

TRAINING COURSE: MATURATION OF MEAT, DRY AGER
Curated by Federcarni Napoli

14:30 am - CENTRAL STAGE - HALL 4
ROUND TABLE: "THE DOCG WINES OF CAMPANIA ADDED VALUE ON THE TABLE"
Curated by Carmela Cerrone
a small tasting follows
in combination with typical products from Campania

14 pm - ACADEMY ROOM - HALL 30
TRAINING COURSE: RAW MEAT, TARTARE AND FINGER FOOD
Curated by Federcarni Napoli

15:30 am - CENTRAL STAGE - HALL 4
ARTISAN PANETTONE, CHARACTERISTICS AND PECULAR CARE BY CARMEN VECCHIONE
A small tasting follows

15 pm - ACADEMY ROOM - HALL 30
MARKETING AND COMMUNICATION COURSE
Curated by Federcarni Napoli

16:00 am - CENTRAL STAGE - HALL 4
VEGETABLE CARVING SHOW AND PRESENTATION TABLE
By the master Domenico Lucignano
world champion and Olympic champion

16 pm - ACADEMY ROOM - HALL 30
SECOND COURSE OF MEAT PREPARATIONS READY TO COOK
Curated by Federcarni Napoli

HOURS 10.00
OPENING OF THE PAVILIONS
TO PROFESSIONAL OPERATORS

10:00 AM - MEDITERRANEAN ROOM
DELIVERY OF THE "EAT & DRINK AWARD"
At 18 excellence of catering in Campania with Luciano Pignataro and Santa Di Salvo.
Categories: the local of the year, the dish of the year, the cuisine of the heart, the cuisine of the sea, the most beautiful reception, the emerging chef, the chef of the year, the sommelier of the year, the cellar of year, the maitre of the year, the novelty of the year, the pizzeria of the year, the pizza of the year, the pizzaiolo of the year, the trattoria of the year, the oil producer of the year, the producer of wine, the career award

10:00 am - CENTRAL STAGE - HALL 4
CONVENTION: "THE NEW IGP CAMPANA: SERINO'S BROWN AND THE PERSPECTIVES"

10 pm - ACADEMY ROOM - HALL 00
TRAINING COURSE: MEAT PREPARATIONS READY TO COOK (FIRST COURSE)
Curated by Federcarni Napoli

11.00 - CENTRAL STAGE - HALL 4
CHESTNUT SHOW COOKING
By the chef Valentina Martone
Megaron restaurant in Paternopoli

11.15 - CENTRAL STAGE - HALL 4
INTERVENTION by the starred chef Giuseppe Aversa
of "Il Buco" Sorrento (NA)

11.30 - CENTRAL STAGE - HALL 4
CONFERENCE: "FROM THE SEA TO THE PAN"

12:00 AM - MEDITERRANEAN ROOM
CONGRESS "MEDITERRANEAN DIET AND FISH NOSTRANO: SUSTAINABILITY AND QUALITY FOR THE FUTURE"
Organized by the Campania Region.
Eight years after the prestigious UNESCO recognition, a moment of study on the value of local fish in the nutritional balance of the most famous healthy lifestyle in the world

12:00 am - CENTRAL STAGE - HALL 4
SHOW COOKING BY THE TEAM OF THE REGIONAL CUOCHI UNION OF CAMPANIA WITH PRESENTATION TABLE

12 pm - ACADEMY ROOM - HALL 00
TRAINING COURSE: CARNI CRUDE, TARTARE AND FINGER FOOD
Curated by Federcarni Napoli

12:30 am - CENTRAL STAGE - HALL 4
SHOW COOKING
Organized by the President of the Regional Union of Chefs
of the Campania prof. Luigi Vitiello

13:00 - MEDITERRANEAN ROOM - HALL 4
"THE NEW SUSTAINABLE FOOD HORIZONS: KOSHER CERTIFICATIONS"
Organized by the Jewish community of Naples

13:00 am - CENTRAL STAGE - HALL 4
CORNER TASTING
Curated by Pasta Rummo
Organized by the Geor Geo Farm of Monteforte (AV)

13 pm - ACADEMY ROOM - HALL 00
MARKETING AND COMMUNICATION COURSE
Curated by Federcarni Napoli

14:00 AM - MEDITERRANEAN ROOM
TRAINING COURSE FOR JOURNALISTS WITH TRAINING CREDITS
In collaboration with the Order of Journalists of Campania edited by the University of Naples Federico II
Registration on Sigef platform for training credits.
Food security "organic food" to "ethical food" towards sustainable agri-food development ".
Teachers: Matteo Lorito, Ordinary Professor of Plant Pathology; Mauro Sciarelli, Full Professor of Business Economics and Management; Valentina Della Corte, Full Professor of Business Economics and Management;
Antonella Miletti, Adjunct Professor of Agricultural and Agri-food Business Law;
Gimmo Cuomo, journalist of Il Corriere del Mezzogiorno

14 pm - ACADEMY ROOM - HALL 00
TRAINING COURSE: MEAT PREPARATION AND COOKING
Curated by Federcarni Napoli

14.30 - CENTRAL STAGE - HALL 4
SHOW COOKING
By the chef Vito Amato
member of the Italian national cooks

15.30 - CENTRAL STAGE - HALL 4
SHOW COOKING
By the Chef Alfredo Iannaccone "La Zen Kitchen"

15 pm - ACADEMY ROOM - HALL 30
TRAINING COURSE THE SHAVING OF MEAT, DRY AGER
Curated by Federcarni Napoli

16:00 am - CENTRAL STAGE - HALL 4
VEGETABLE CARVING SHOW AND PRESENTATION TABLE
By the master Domenico Lucignano
world champion and Olympic champion

16:30 am - CENTRAL STAGE - HALL 4
CONFERENCE OR SHOWCOOKING? GIOVANNI ARVONIO TABERNA DEL PRINCIPE PRESENTS "LA NOCCIOLA AVELLANA IN CONTEMPORARY CATERING"

16 pm - ACADEMY ROOM - HALL 30
TRAINING COURSE: MEAT PREPARATIONS READY TO COOK (SECOND COURSE)
Curated by Federcarni Napoli

HOURS 10.00
OPENING OF THE PAVILIONS
TO PROFESSIONAL OPERATORS

FROM 10:00 TO 13:00 - MEDITERRANEAN ROOM
OPENING OF THE MEET & MATCH RESERVED FOR EXHIBITORS
35 buyers among owners, directors, purchasing managers of hotels, hotel and restaurant chains, supermarkets, GDOs, wholesalers, distributors meet exhibitors of Gustus

10.00 - CENTRAL STAGE - HALL 4
ROUND TABLE WITH STARRY CHEFS: "WHERE DOES THE CAMPANA CUISINE GO?"

10.30 - CENTRAL STAGE - HALL 4
SHOW COOKING
By the chef Ciro Casale of Pizzeria Pulcinella

FROM 11:00 - ACADEMY ROOM - HALL 4
JAPANESE CHEF PROFESSION
GIAPPO ACADEMY: the first professional Japanese cooking school. Organized by Giappo & Città del Gusto Naples partner Gambero Rosso Academy
Teachers: Enrico Schettino - Jun Toki

11.00 - CENTRAL STAGE - HALL 4
SHOW COOKING
By the chef Rinaldo Ippolito of GB Agricola di Montoro (AV) "The coppery onion of Montoro"

11.30 - CENTRAL STAGE - HALL 4
SHOW COOKING
Organized by the chefs associations of Campania

SHOW COOKING
Organized by the team of the Regional Union of Chefs of Campania with a presentation table

13.00 - CENTRAL STAGE - HALL 4
CORNER TASTING
Curated by Pasta Rummo
Organized by the Geor Geo Farm of Monteforte (AV)

14.00 pm - ACADEMY ROOM - HALL 4
WORKSHOP: "LABELING OF FOOD PRODUCTS"
Legislative updates and practical cases
By SI IMPRESA - Azienda Speciale
of the Chamber of Commerce of Naples

14.30 - CENTRAL STAGE - HALL 4
PRESENTATION "THE WORLD OF CRAFT BEER"
CARE OF THE 23 BIRRIFICIO DI GROTTAMINARDA

14.30 - CENTRAL STAGE - HALL 4
WORKSHOP ON ART ARTISANAL NORCINA
Curated by Mario Laurino
Small tasting

15.00 - CENTRAL STAGE - HALL 4
SNAILS: FROM POOR PRODUCT TO HIGH GASTRONOMY THEME SHOW COOKING

FROM 15 PM - MEDITERRANEAN ROOM
"CIBO NOSTRUM PROJECT: QUALITY AND INNOVATION"
Curated by Agrocepi

17.00 - CENTRAL STAGE - HALL 4
FINAL GREETINGS

About Gustus

When: from 18 to 20 November 2018

Where: Mostra d'Oltremare, pedestrian entrance, cars and parking from viale JF-Kennedy 54 - car entrance and parking via Terracina 157

Hours: from the 10.00 18.30

Price: free

Contacts: 081 764 00 32 | Official site | Facebook page

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Written by Fabiana Bianchi
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