Extra virgin olive oil, quality food and beers can be found in Verona

Extra virgin olive oil, craft beers and quality productions with raw materials and territorial excellence are once again the protagonists of the 26th edition of Sol & AgriFood, the international quality agrifood fair scheduled in Veronafiere from April 10 to 13 (www.solagrifood .com ), simultaneously with the 54th edition of Vinitaly. With a strong commercial impact, Sol & AgriFood is the meeting place between supply and demand where exhibitors tell their products to buyers and horeca operators through master classes, tastings and educational sessions.

Inauguration – As tradition dictates, the inaugural conference of Sol & Agrifood is scheduled for the day after the opening of the show, at 12 p.m. on Monday April 11 (Sala Talks – conferences in Pavilion C) with the meeting on the theme “man : tourism for the future of agri-food”. After greetings from Maurizio Danese, president of Veronafiere, Umberto Selmi from Ismea, Paolo Morbidoni, president of Strade Wine, Oil and Flavors, Dario Stefano, president of the European policies of the Senate, Filippo Gallinella, president of the agriculture committee of the Chamber of Deputies, will intervene and to follow, Gennaro Sicolo, president of ItaliaOlivicola.

Xcellent Beers – National and international artisanal brewing productions confirm their leading role. An innovative format based on tasting and training as well as b2b moments to get to know a product that is gaining more and more success in markets around the world thanks to the value of products that have a story to tell facts of raw materials, traditional innovation, recipes and combinations. Also note the round tables dedicated to the world of beer: “Birrovagando in Italia” with Pietro Peroni, Teo Musso and Giorgio Masio (April 10 at 3:30 p.m. – Area Talk pad. C), “The taster at the service of tourism brewing” with Mauro Pellegrini (April 12 at 10:30 a.m. – Espace Talk pav. C), “Communication for the general public and new communication formats for beer”, with Lorenzo Dardano, Carlo Schizzerotto and Carlo Pinzi (April 12 at 2:30 p.m. – Espace Talk hall C), “Beer tourism, the example of Flanders”, with Giovanna Sainaghi and Carlo Schizzerotto (13 April at 11 a.m. – Espace Talk hall C) Among the most innovative initiatives, Baladin presents his podcast on the history of craft beer told through his own experience (April 11 at 3 p.m. – Speedy tasting area).

extra virgin olive oil – Sol & Agrifood hosts the awards ceremony for the 20th edition of Sol d’Oro (April 10, 3:30 p.m., Sala Vivaldi -1 PalaExpo Veronafiere), an international competition reserved for Evoo oil. Five award categories: Extra Virgin (Light, Medium and Intense Fruity), Monovarietal, Organic, Absolute Beginners and for the first time DOP and IGP. Medal-winning oils and those awarded with the Great Mention may bear on the label the mention “International Sol d’Oro Northern Hemisphere 2022 Competition” with different colors and wordings depending on the prize awarded (Sol d’Oro – Sol d’Argento – Sol di Bronzo – Sol d’Oro “Great Mention”). Marino Giorgetti, jury of the Competition, will ensure the daily appointments with the winning oils of the Sol d’Oro scheduled at the EvoBar (Hall C), starting with the “Wolk around” (April 10, 12 p.m.), reserved for the winners of Sol d’Oro, Argento and di Bronzo, followed by guided tastings on Mondays and Tuesdays.

The round tables on the program are of absolute importance: “The olive oil market between Covid and war”, with Claudio Vignoli and Marcello Scoccia (April 10, 2:30 p.m. – Area Talk Pad. C); “Il Mastro Oleario: locked up alone in the oil mill for too long”, with Guido Stecchi, Colomba Mongiello, Donato Pentassuglia and Elia Pellegrino (April 11, 2:30 p.m.); “A lot of money for Italian olive growing: the investments the sector really needs”, with Fooi, Unapol, AIFO and Unaprol (April 12, 11:45 am); “Is a model for a new Italian olive growing possible? », With Enrico Lodolini (April 12, 3:30 p.m.); “Oil tourism put to the test of sustainability”, with Maria Grazia Bertaroli and Maria Rosa Balzan (April 12, 4:30 p.m.).

Organic products – Great attention will be paid to the organic products to which the It’s Organic space is dedicated. Marino Giorgetti and Giulio Scatolini will take care of the tastings of the oils in combination with other products from organic farming. organic products

Cider at Sol & Agrifood – A new protagonist appears in the rich panorama of tastings that will take place at Speedy Tasting B23 in the beer area: Cider. Thanks to the selection of the “Apple maker” Marco Manfrini, Apple Blood Cider (Trentino), Floribunda (Alto Adige), Sidro Vittoria (Veneto) and Tre Rii (Emilia Romagna), will be the protagonists of a guided tasting (April 11, 12 p.m. ) by Mauro Pellegrini, President of the Italian Union of Beer Tasters, with Vittorio Morelli, UDB taster and teacher and Carlo Vischi, catering manager of Postalmarket. Also for this drink, as for wine, the territoriality and the varieties used play a decisive role in the gustatory and olfactory result which will be underlined here also by the origins of the producers.

Speedy Tasting in the name of biodiversity. The hundreds of agri-food specialties, from pasta to cheese, from charcuterie to baked goods, from vinegar to jam, offered by exhibitors find in the Speedy Tasting the space for narration, made by the exhibitor, which becomes marketing thanks to the support from a journalist in the sector. The calendar of events is coordinated in collaboration with Ciberie di Francesco Donadini.

Also in this case, the program of meetings in the Espace Talk is rich: “Digitization of the ho.re.ca. channel, new instruments” with Roberto Benetton (April 10, 12 noon); “The evolution of ho.re.ca. from the supply chain to the ecosystem”, with Fabio Leondini (April 11, 10:30 a.m.); “Ho.re.ca. as the economic and relational cement of the tourist products and flows of the Censis and Italgrob survey”, with Antonio Portaccio (April 11, 11 a.m.); “New distribution model for Made in Italy products: PostalMarket”, with Alessio Badia and Carlo Vischi, (April 11, 3:45 p.m.); “Hospitaly Innovation Academy, hospitality training for F&B managers”, with Giancarlo Carniani (April 11, 4:30 p.m.); “The boundary between physical and digital in the new food customer experience”, with Chiara Rota (April 12, 10:45 a.m.); “New business models for wine and food tourism”, with Stefano Tulli and Carlo Vischi (April 13, 11:45 a.m.).


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