Cibus 2024

PARTNERS GUIDE

HOW TO GET TO CIBUS

BY CAR

Fiere di Parma is less than an hour away from the Linate Airport in Milan and the Marconi Airport in Bologna. The Bergamo Orio al Serio Airport is an hour and a half away and the Milan Malpensa Airport less than two hours away.

From the motorway exit Parma Centro (A1), Fiere di Parma can be reached in less than 5 minutes thanks to the new link road. Milan, Bologna and Verona are just one hour’s drive away. Florence, Padua, Turin and Genoa are just over two hours’ away.

To reach the neighborhood coming from: Milan: recommended exit Parma Ovest. Bologna: recommended exit Parma Centro.uscita consigliata Parma Ovest.

New viability

As on the occasion of other high-traffic events, Strada Puppiola will be used in one direction only, with the aim of providing an alternative route for the flow from the exhibition centre, and alleviating traffic in the Viale delle Esposizioni area. To this end a specific order will be issued to activate the above points and open the connecting link between Viale delle Esposizioni and Viale Europa, which will facilitate traffic flow towards the A1 motorway.

Parking

The exhibition centre has 9,000 parking spaces. Traffic flow to parking around the centre will be managed with the help of Municipal Police patrols and Fiere di Parma staff. In support of the car park, signs will give direction to the free Park and Ride facility, which will provide a free shuttle service to the exhibition centre. Parking at the Parma Fairground costs 15€ for the whole day.

BY TRAIN

Parma Railway Station

The Parma railway station is on the Milan-Rome route and is connected with the main interchange nodes of Northern Italy. The exhibition can be reached in 10 minutes with the shuttle bus service running between the venue, the railway station and the city centre.

The service is free only for exhibitors and buyers showing their Cibus Connecting Italy 2023 pass. Mediopadana High Speed Rail Station

Fiere di Parma (South Entrance) is directly connected to Reggio-Emilia’s Mediopadana High Speed Rail Station by Mediopadanalink, a shuttle service (for a fee).

BY BUS

The Fair can be reached in a few minutes thanks to a shuttle service active during the event which connects it with the city center and the train station.

The frequency will be every 15 minutes, for the stops in addition to the one at the Center entrance there will also be the one near the East entrance.

The service will be free for exhibitors and buyers who show their Cibus 2024 pass.

EXHIBITOR FLOOR PLAN

ABOUT CIBUS

FOLLOWING A CAREFUL PROFILING ACTIVITY OF TOP RETAILERS AND DISTRIBUTORS AROUND THE WORLD, MORE THAN 1000 TOP BUYERS FROM OVER 50 COUNTRIES WERE INVITED TO MEET THE BEST OF MADE IN ITALY.

OPENING TIMES MAY 7 - 10, 2024

Tuesday - Thursday : 9:30am – 6:00pm Friday: 9:30am – 3:00pm last entry 1:00 pm VENUE

Fiere di Parma

Viale Delle Esposizioni, 393a, 43126 Parma PR, Italy

Atalanta’s Partners @ CIBUS

PAVILLION 6 STAND K028

A.DARBO AG

The Darbo family has produced premium jams, syrups, and spreads since 1879. Over five generations, their company has expanded to four production facilities in Tyrol, Austria while maintaining its emphasis on clean ingredients and pure fruit flavors.

Darbo's all-natural preserves are made from original family recipes using traditional techniques (low heat and gentle stirring) that maintain fruits’ taste, texture, and nutrients. Corn syrup and citric acid are never added to any Darbo products.

Darbo jams are available in a variety of formats, including 1-ounce jars ideal for breakfast programs. The company also boasts an assortment of carefully-sourced honey, bake-stable jams, and pastry items.

Matthias Darbo

004 35242 6951 0

Matthias.darbo@darbo.at | export@darbo.at

Expertise, research and uniqueness are values of Amedei since 1990. The craft production facility is in the green Tuscan hills outside of Pisa. Amedei controls the whole supply chain from the selection of the rarest beans through fabrication, using traditional techniques.

Roberta Moscheni

+39 345 60 91 977

r.moscheni@amedei.it

PAVILLION 2

STAND A 056

ARRIGONI

Battista Arrigoni, patriarch of the Arrigoni Family, was born in a small village in the Val Taleggio in 1883. As a young man, he learned the secrets to making Taleggio DOP.

At the outbreak of WWI, Battista moved to Pagazzano and met his wife, Rosa. There, in 1914, he founded Arrigoni SpA and began to pursue his dream of dairy farming.

Now run by a fourth generation of the Arrigoni family, the company is the only vertically-integrated Taleggio producer in Italy. They control the entire supply chain from milk and cheese production to aging and packaging.

All milk comes from Arrigoni's dairy farms or those of historic partners located within 30 miles of the dairy.

Marco Arrigoni +39 036 303 1203

marco.arrigoni@arrigoniformaggi.it

PAVILLION 6 STAND H 008

BONOMI

A family company, Bonomi’s history dates back to the mid-19th century bread-making in the mountains of Verona, Italy. Founded in 1970, the facility expands over 12,000 square meters of space in the picturesque Rovere Veronese mountains. Bonomi prides itself on the ability to stay true to its tradition and use ultra-modern machinery and state-of-the-art technology.

Federico Micheletti +39 0456509300 info@fornobonomi.com

federico.micheletti@fornobonomi.com

PAVILLION 2

STAND C 026

CASEIFICI GRANTERRE SPA

Caseifici GranTerre unites the finest producers of Grana Padano DOP, Parmigiano Reggiano DOP, Grana Padano DOP, Asiago DOP, Piave DOP and other exceptional Italian cheeses, combining the tradition of their territories, great industrial capacity, and sustainability into one premium portfolio.

Within the group, Parmareggio stands as the market-leading Italian brand for Parmigiano Reggioano DOP. Its counterpart, Agriform, offers a full range of DOP cheeses from the Veneto region. These range from well-known stalwarts of the Italian table like Grana Padano to regional specialties such as Montasio DOP and Extra-Aged Piave DOP.

Throughout the decades, innovation, creative ideas, and intense research activity have made it possible to develop a diversified range of products from these beloved, traditional cheeses.

Paolo Ganzerli / Mariana Medea

paolo.ganzerli@parmareggio.it | suppliers@parmareggio.it

+39 059 414 711

PAVILLION 2 STAND B043

CASEIFICIO GHIDETTI SRL

Willemo Ghidetti founded his eponymous cheese company in 1937 in Isola Rizza, the heart of Italy’s Veneto region. Three generations later, the family-owned business continued to produce the highest quality Provoloni using sustainable farming and production methods.

Ghidetti Ghidetti makes all their cheese using 100% fresh Italian milk sourced from within 50 miles of the dairy. Their Provolone Piccante PDO features a robust flavor and sharp finish that sets it apart from domestic. It boasts an elastic texture ideal for melting, deli, cheese board, and snacking applications.

Riccardo Ghidetti +39 0457135072

riccardo.ghidetti@caseificioghidetti.it

PAVILLION 2 STAND B061

CENTRO

Centro Form was founded in 1984 in the heart of Sicily by Giuseppe Caruso. The Caruso family comes from a long line of shepherds who grazed their sheep on the slopes of Mt. Etna and eventually settled in the historic town of Aidone. They source their milk from local farmers who pasture-raise native breeds and practice transhumance, transferring the flocks from the valleys to the mountains and vice versa according to the seasons. Centro Form collects the milk daily.

Centro Form merges Sicilian dairy tradition with innovation to create a line of fresh Pecorino cheeses. These cheeses suffuse the unique and delicate flavor of the island’s milk with more modern flavors, including black truffle. Approachable, sliceable, and meltable, Centro Form’s Pecorinos are ideal for a wide range of culinary applications and as a table cheese.

Gaetano Caruso

+390 935 881 13 gaetano.caruso@centroform.it

PAVILLION 2 STAND E002

CILENTO

In 1956, Cilento’s founder, Luigi Cilento, moved to Cellole, a town on the northern border of the Campania region. He gained an appreciation for the region’s traditional cheesemaking and, in 1976, began producing buffalo mozzarella with his brother Giuseppe.

Over time, Cilento developed from a small dairy into a modern cheesemaker. The third generation of family members currently manages the company, maintaining a strong focus on tradition and quality.

They collect fresh, PDO buffalo milk from local farmers every day. Once the milk is tested and pasteurized, cheesemaking begins immediately to ensure the freshest possible product made with just milk, rennet, whey, and salt.

Damiano Cilento +39 082 393 2007 damiano.cilento@cilentospa.it

PAVILLION 5

STAND H 039

CONSERVAS ORTIZ

In 1891, Bernardo Ortiz de Zarate founded Conservas Ortiz. Since then, a total of five generations have overseen the family business and continued to advance the artisanal and traditional fishing and processing techniques of Bernardo Conservas. Ortiz is one of the most recognized brands of specialty canned seafood in the world.

We work using only artisanal methods, always taking care to preserve the art of fishing, the origin, and the freshness of the sea. In order to guarantee the highest quality, we prepare our canned fish using strictly traditional methods which have given us a prestigious image and international recognition.

We are currently presented in over 45 countries across 5 continents.

Jon Zearreta

+34 943 862 626 jzearreta@ortiz.es

PAVILLION 6

STAND K 016

TOSCHI VIGNOLA SRL

The company Toschi was established in 1945 in Vignola (Modena) when Giancarlo and Lanfranco Toschi first dipped the famous Vignola cherries into alcohol to preserve them and enjoy them all year round.

Over 65 years in the business, the company has grown its range of products; from fruits steeped in alcohol to liqueurs (Fragolì, Mirtillì, Nocino, Nocello, Lemoncello), from syrups to semi-processed products for pastry makers and ice-cream parlors (Toppings for garnishes, ice-cream bases, etc.), to the Aceto Balsamico di Modena IGP (PGI, protected geographical indication).

The mission of Toschi Vignola Srl is to offer quality products to the market, at the same time respecting tradition and territorial features.

In 2000 Toschi Vignola received the UNI-EN-ISO 9001: 2000 certification. In 2006, it obtained the IFS certification for all its products. The company, headed by Giorgio Montorsi and Massimo Toschi, I s located in Savignano sul Panaro and has 65 employees

Stefano Toschi +390 597 68711

stoschi@toschi.it

PAVILLION 2 STAND K026

FONTANA ERMES SPA

Ermes Fontana started his business in 1959 with the salting of 17 hams. Today, the third generation of the Fontana family produces more than 500,000 hams annually as well as a full range of Italian charcuterie. The company has decades of experience as a leader in numerous markets, including Italy, Europe, North America, South America, and Asia.

The Fontana Ermes S.p.A. factory, located in the lush heart of the Baganza Valley, affords the ideal environment for curing Prosciutto di Parma PDO and Prosciutto Crudo. Mountain breezes waft through the factory's narrow windows and slowly dry-cure the legs, resulting in sweet and well-balanced hams.

Fontana is one of the few companies in the sector with a complete internal production cycle strictly controlled by CSQA. This allows direct control over production and assurance with regards to product quality and food safety.

Roberta Spotti r.spotti@ermesfontana.it +390521335811

PAVILLION 3 STAND F 038

MADAMA OLIVA

Madama Oliva was established from the merger of small companies that had operated on a regional level in the production of table olives since 1921. The long experience, tradition, knowledge, and love for this product has identified the company as a unique specialist in the processing and packaging of table olives. Madama Oliva is the leader in the sector of packaged table olives thanks to its ability to combine specialized expertise on the product with a modern and solid organization.

Francesco De Querquis

+1 (347) 554-1671

| f.dequerquis@madamaoliva.us

PAVILLION 3

STAND C079

MAGRINI LE DELIZIE SRL

Magrini was founded in 1978 by Cesare Magrini. Married to a Genoese woman whose parents ran a popular restaurant in Cornigliano, Magrini had a profound love for Genoese Pesto that he desired to share with the world. Today, the remains a family-owned and family-led company under the management of Cesare’s daughter and granddaughter.

Magrini produces their Pesto and sauces – including Cacio e Pepe, Sicilian Pesto, Tartufo, and more – in Liguria using Genoese PDO basil and a mix of PDO and traditional Italian cheeses. Made with fresh ingredients and sold refrigerated, the sauces contain no preservatives. Instead, they afford the vibrant flavors of Tuscany.

Marta Casella +39 0585 791 151 direzione@magrini.it

PAVILLION 5 STAND

MELCHIORRI GINAFRANCO SNC

IN ANTIQUITY THIS LAND WAS CULTIVATED BY THE ETRUSCANS.

Located in Spoleto in the heart of Umbria, Melchiorri has been in the market now for more than 40 years.

Harsh climatic conditions here are not good for scale production but the yield is of high quality. The olives are hand-harvested between October and December and milled the same day. They follow the traditions of the harvest and selection of the olives and conclude with the crushing and extraction by careful craftsmen in modern and sophisticated mills.

Alessandro Melchiorri +39 074 322 1394

export@oliomelchiorri.com

PAVILLION 3

STAND D 026

MENU is a specialty food company located in Modena, Italy that prides itself on producing a unique and broad range of high-quality products, designed to save time and labor in the kitchen. MENU provides a broad range of unique semifinished products that is not limited to “grilled vegetables”. Customers can always find quality products such as Mediterranean sauces, cheese dips, spreads, vegetables, and pastry products. They represent an Italian line based on diversity, quality, and innovation.

Giovanni Loreto +39 348 7101289

giovanni.loreto@menu.it

RISERIA PAVILLION 6

selecting the best varieties of rice

areas of the Po River Valley: Lombardy, Veneto, and Emilia, since 1933.

The grain from each farm is stored and processed separately from all others.

Each package contains rice from one crop, the flavor of one harvest, from one specific place. Vacuum packed.

Kosher certified.

Francesco Benini +39 366 617 6937 benini@riseriacampanini.it

PAVILLION 2

STAND I 068

SAN SAVINO

The history of Salumeria Monte di San Savino started in a small shop in the town from which it takes its name, nestled in the heart of the Tuscan countryside. There, in the late 1960s, master butcher Walter Iacomoni honed his preparation of wood -fired Porchetta, Finocchionia, and other typical meats of the region. Under the leadership of Walter’s son, Alessandro, San Savino has grown into an innovative salumeria well-established in the Italian and international markets.

The company continues to expand its catalogue of cured meats. Today, the count among their offerings an exceptional line of roasted hams, loins, and Porchetta under the “Piacenti” brand and using the traditional recipes of San Gimignano. Rubbed with native herbs, brined for two days, and roasted slowly in their own juices, these meats honor ancient methods dating back to Roman times.

Giancarlo Carnaghi +39 057 584 9398

SIFOR started in 1989 with the goal of preserving traditional Sicilian cheesemaking and bringing the cheeses of local shepherds to market. Over the next decade, the company expanded to delve into affinage and develop their own cheese production.

Today, SIFOR specializes in Sicilian sheep’s milk Pecorino, notable Primo Sale and Pepe Nero. The company still sources all their milk from within Sicily, a rarity among Pecorino producers. They continue to innovate with new flavors and formats, all with the goal of supporting local farmers and sharing a taste of Sicilly with international consumers.

Francesca Madeo

+39 0521 8333 99

export@foodsfromitaly.it

PAVILLION 2 STAND I 038

TANARA GIANCARLO SPA

The operations are still rooted in Langhirano: in the two plants of the Company over 160,000 prosciutti are produced each year. From here, they are distributed all over the world.

Quality and tradition are the basis of Tanara’s work: producing Prosciutto di Parma means to work by hand, strictly following the production phases that were handed down through the years.

“Saving time” is not contemplated: Prosciutto requires dedication and mastery throughout the whole production process, and the final goal is to obtain a true artisanal and traditional Italian excellence.

Paolo Tanara +39 0521 8529 43 paolotanara@tanaragiancarlo.it

Giancarlo Tanara founded the Company in 1954 in Langhirano, 20 km south of Parma, in northern Italy

PAVILLION 3 STAND D067

VIRU

Viru is a global company, a leader in the agro-industrial sector and the largest producer of canned and frozen fine fruits and vegetables in Peru. Viru owns over 13,000 hectares (32,000 acres) of white and green asparagus, artichokes, avocados, peppers, hearts of palm, blueberries, and other crops.

For 29 years, Viru have been cultivating, processing and developing tailor-made solutions for the most demanding markets and consumers around the world.

Viru offers a wide range of canned vegetables and fruits, in different formats and presentations. Try their canned products, either natural or marinated.

Piero Recchia + 39 080 496 8405

info@pierorecchia.it

PARTNERS GUIDE