Starting at 11:00 am and throughout the day, join us at the Bauer booth for a series of tasting moments. The stars of the event are Bauer products and chef Francesca Gambacorta (@frafoodlove), who will host live showcooking sessions featuring creative and flavorful recipes. 11 am: Chickpea hummus with BAUER Vegetable Dadocrema–glazed vegetables and tahini on bread croutons 12.30 pm: Cacio e pepe risotto with BAUER Brown Gravy 2.30 pm: Mini chicken kebabs with a spicy sauce made with BAUER Beef Dadocrema 4.30 pm: Coconut couscous with prawns, mango and BAUER Shellfish Gravy
We will conclude the event with the official launch of La Sugheria, the new Pastificio Groppi brand marking an important strategic evolution of our catalogue. The project stems from the desire to elevate our historic sauces, such as the renowned Sugo per Pissarei, taking them beyond the refrigerated section. The La Sugheria references are designed to occupy the shelves of the non-refrigerated “ready-made sauces” aisle: shelf-stable products with a long shelf life, ready to offer our commercial partners new positioning opportunities and optimized logistics management, without ever compromisin
Wednesday will be dedicated to institutional dialogue and to the De.Co. certification, Denominazione Comunale. We will discuss how Pastificio Groppi has managed to industrialize protected traditional products while maintaining high quality standards and making them scalable for modern distribution.
A day dedicated to a distinctive excellence of our territory. We will explore how the integration of outstanding raw materials, such as Pecorara Black Truffle, can enhance the perceived value of fresh pasta in the premium segment, creating unique and sought-after references.
We will open the fair with the presentation of our new strategic asset: paper trays. This is a key upgrade designed to respond to the demands of consumers who are increasingly attentive to environmental impact, while ensuring maximum performance in terms of preservation and shelf visibility.
Discover a refined culinary demonstration dedicated to modern Italian gastronomy, featuring Tuscan pork tenderloin cooked at low temperature. The dish will be enhanced with sautéed porcini mushrooms, our honey and mustard with truffle specialty, and the exclusive Cuor di Tartufo black truffle (Tuber melanosporum), showcasing its versatility in both structure and aromatic depth.
From field to oven, it’s a shared craft. Over two days, a group of pizzaioli will take turns preparing and baking a wide range of pizzas, each expressing a different approach, technique, and vision. Visit the Petra Molino Quaglia stand to meet the professionals involved and discover their take on pizza.
