Cibus 2016 – third part

Cibus 2016 - third part: This article will describe the latest appointments of Cibus 2016.

Vinegar, pasta, cheese and much more

Hello boys and girls! How are you?

This article will describe the latest appointments of Cibus 2016.

The first event of which I speak was held at the stand Due Vittorie. Here there was a tasting of the various qualities of balsamic vinegar, I would call amazing, accompanied by parmesan and Cavit wine. See more in this video.

In the second event, held at the stand of Monograno Felicetti, Chef Davide Scabin showed us how to prepare the pasta in a pressure cooker, explaining the pros and cons of this procedure. Here I put the  links to watch the video that explains the recipe and the chef explains the quality of the pasta: first video second video third video

Then the stand of Parmareggio we saw the opening of three forms of parmesan cheese. I recommend you see the video: first video second video third video.

After the show I went to visit along with I Love Italian Food the company Venturini Baldini. Unfortunately too much fog did not permit to see the vineyards, but I could see where the vinegar is produced.

Recommended links

http://www.duevittorie.it/

http://www.cavit.it/

http://www.felicetti.it/it/

http://www.parmareggio.it/it

http://www.iloveitalianfood.it/

http://www.venturinibaldini.it/

 

 

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