GOLOSITALIA: INTERSECTION BETWEEN PASSION AND PROFESSIONALISM


This article is also available in: Italian

Everything is ready for the event that offers a comprehensive look at the world of food and promises to be a great success thanks to the unique format that combines the latest innovations of the professional equipment with the typical Made in Italy products. Starting from February 27 at Centro Fiera del Garda in Montichiari, near Brescia, 4 consecutive days of meetings, laboratories, workshops and many other initiatives aimed at both professionals and food and wine lovers who can taste and purchase products hard to find elsewhere.

THE 2016 EDITION

The 2016 edition will see a further growth compared to the previous one, not only in the size but also in its quality: 600 exhibitors (450 attended the event the previous year) divided into five pavilions (one more than the 2015 edition), two of which dedicated to the professional public. Six thematic areas: Food, Wine, Beer, Food Service and Professional Equipment, Restaurant and Bio&Vegan Area; 72.000 visitors are expected to attend this four-day fair.
A rich calendar of events enrich the fair: 120 appointments including cooking classes, conferences, seminars and live demonstrations aimed at both professionals in the field who want to catch up with the latest news and enthusiasts who do not want to miss this interesting opportunity. Three competitions will take place during the fair. The second edition of Il più goloso (The most glutton) is a competition dedicated to non-professionals. Trismoka Challenge is a sportsmanlike competition between professional bartenders and students of the hospitality and restaurant industry. The first edition of the national competition La stella della cucina senza glutine (The star of the gluten-free cuisine) is organized by Associazione Cuochi Milano in cooperation with Associazione Cuochi Bresciani.

GOLOSITALIA AND THE GLUTEN-FREE CUISINE

The gluten-free cuisine will be the protagonist of the next edition of Golositalia, in support of an increasing market driven by a growing demand from those who have more or less severe intolerances. Among the most important moments of the fair there will be the first national contest “La stella della cucina senza glutine” organized by Associazione Cuochi Milano in collaboration with Associazione Cuochi Bresciani. The regulation of the competition provides for the participation of professional chefs partnered with students; each duo will work at a professional workstation in front of the public for only 60 minutes. The qualified jury will evaluate mise en place, preparation, service and presentation.
For further information and more details, please visit the website Golositalia.it

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