To open the calendar of events in Parma UNESCO 2019 Creative City of Gastronomy will be Cibus Off: a format already successfully tested last year. The appointment is from 6 to 14 April 2019. The event will be a side event to Cibus Connect (10-11 April), the b2b format promoted by Fiere di Parma for the international development of the made-in-Italy food. The Cibus Off program schedule is designed to meet different targets: from professional operators who will be in Parma to participate in Cibus Connect to foodies and cooking enthusiasts, without forgetting the young, who are the consumers of the future. The theme of good food will be the leitmotif of the various events.
Everything will revolve around the spaces of Piazza Garibaldi and the Portici del Grano, in the heart of Parma: among the events not to be missed, the cooking demos organized by ALMA – The International School of Italian Cuisine, which will involve starred chefs like Moreno Cedroni, Ristorante ” Madonnina del Pescatore “, and Giuliano Baldessari,”Aqua Crua” Restaurant, also appreciated for participating as a jury member in the “Top Chef Italia” tv cooking show. Among the awaited guests is the young chef, Matteo Metullio, who in less than thirty years can boast of an important professional career: in 2013, he was the youngest starred chef in Italy and, within four years, he conquered the second star for the restaurant “La Siriola”, which he has left for just a few days.
Space then to culture, with round tables edited by the University of Parma, which will range from personalized nutrition as a tool to improve health and prevent the onset of diseases to the sustainability of typical productions, and with musical moments under the direction of Verdi Off.
Cibus Off is also synonymous with food education, with educational workshops for children of primary schools run by Giocampus and Madegus – Maestri del Gusto, spin off of the University of Parma.
Cibus Off will be an opportunity to discover the secrets of the production of the King of Cheeses, thanks to the “Caseifici Aperti” event organized by the Consortium of Parmigiano Reggiano during the weekend of 13 and 14 April.
A temporary restaurant will then be set up, animated by the 29 chefs of the Parma Quality Restaurants Consortium, who will alternate in the kitchen by interpreting the Made-in-Parma excellences.
