THE FAIR CUCINARE. PER PIACERE E PER MESTIERE


This article is also available in: Italian

CUCINARE, the fair dedicated to Foodies and hospitality professionals, aims to highlight the growing interest for the food and wine sector also in its fourth edition from february 13th  to 16th. An appointment that will give prominence to the finest typical products and the best Italian agricultural production, enriched with many collateral events, such as demonstrations made by famous chefs and guided tastings.

AN INNOVATIVE FORMAT

The key to success of this fair, which records every year a growing success, lies definitely in the adoption of an innovative format that combines commercial stands with a various programme of events.
Over 100 exhibitors represent the two main areas of CUCINARE: the food production chain of Italian excellences (wineries, breweries and distilleries; cured meat factories, dairies, oil producers; pasta and baked goods manufacturers, pastries; fish products) and technologies for the kitchen (accessories, furniture and accessories for professional kitchens; equipment for cooking, refrigeration and washing machines for bars and restaurants).
There are some news for the 2016 edition: Beer & Co, an area dedicated to the best craft breweries; stands, tastings, and workshops designed to give value to a world that in Italy boasts numerous excellences and pay attention to the new eating habits, from organic to vegan, and food intolerances, notably the celiac disease.
As usual, there will be a space dedicated to EnoPordenone, provincial association that will be present to enhance the excellent wineries located across the territory. Many events and initiatives including demonstrations, tastings, courses and cooking shows will host associations, institutions, producers and local restaurateurs fully committed to presenting the culinary excellences.

STARS COOKING

Starred chefs, new proposals and famous television personalities will enliven the Stars Cooking format, designed by Fabrizio Nonis, among cooking shows and meetings with the protagonists of the national cuisine.
Strong point of the event is then this “event within the event” that will gather many national and international guests (the program).

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