We'll discover the nutritional value of whole grains, proper soaking and cooking methods, and the best food combinations. We'll also delve into conscious eating, seasonality, and energy, through an anthroposophical approach.
With Annachiara Zottarel and Graziella Migot
Tasting of Piedmont Hazelnut PGI and its baked goods, featuring crunchiness, toasted aromas, and the quality of certified excellence.
A cooking show dedicated to the specialized press, showcasing organic cuisine through three iconic recipes from the Italian gastronomic tradition
Fusilli with hazelnut and zucchini pesto with hazelnut sauce crostini
Speakers:
D. Del Bello e F. Crescenzi (CIHEAM Bari)
L. Viganò (CREA – PB)
R. Orsi (DIAGRAM)
Moderator:
S. Canali
Bruschetta with organic extra virgin olive oil and toasted almonds
Now in its seventh edition, Rivoluzione BIO – The General Assembly of Organic Farming is the most authoritative institutional event for the Italian organic sector. Promoted by BolognaFiere and organized in collaboration with FederBio and AssoBio, with scientific coordination by Nomisma and the support of ICE Agency, the initiative brings together institutions, companies, experts, and stakeholders for a high-level discussion on the present and future of organic.
Rivoluzione BIO is structured into two main sessions.
The Morning Session is dedicated to the presentation of the most up-to-date organic market data, with an analysis of economic dynamics, consumption trends, and development opportunities. A key opportunity to capture the current state of the sector and guide future strategic decisions.
mEATquality is a European project investigating how extensive livestock farming affects the quality of pork and chicken meat
Join us to discover the treasure of the Apennines: the Castel del Rio Chestnut PGI and its sweet flour
An event designed for food service professionals who want to integrate organic products into their menus in a concrete, sustainable, and distinctive way.
A journey through aromas, sensory profiles, and objective quality criteria, aimed at understanding how to recognize authentic honey and how to enhance it effectively within a commercial offering.
Participation is by registration: available spaces are limited (some are reserved for Italian and international buyers).
Presentation of the characteristics of Orobio Pasta made with Organic durum wheat from Puglia and Basilicata
Chef Matia Barciulli's show cooking dedicated to food-oil pairing, a sensory journey between signature dishes and "tailor-made" oils of excellence
Now in its seventh edition, Rivoluzione BIO – The General Assembly of Organic Farming is the most authoritative institutional event for the Italian organic sector. Promoted by BolognaFiere and organized in collaboration with FederBio and AssoBio, with scientific coordination by Nomisma and the support of ICE Agency, the initiative brings together institutions, companies, experts, and stakeholders for a high-level discussion on the present and future of organic.
Rivoluzione BIO is structured into two main sessions.
In the Afternoon Session, the discussion focuses on the strategic role of the out-of-home channel: Italian cuisine, foodservice, and out-of-home consumption as key drivers to expand the presence of organic products and strengthen their cultural and economic value.
The meeting, which will feature representatives from institutions, the scientific community, and the sector's leading organizations, will focus on innovation and research in organic farming, with the presentation of particularly relevant case studies. The closing remarks will be delivered by the Hon. Luigi D'Eramo, Undersecretary of State of the Ministry of Agriculture, Food Sovereignty, and Forestry.
Welcome Remarks and Introduction
Gianpiero Calzolari – President of BolognaFiere
Francesco Torriani – President, Organic Sector, Confcooperative Agroalimentare
Scheduled Presentations
Innovation and research in organic agriculture: needs and prospects within agri-food cooperation
Prof. Francesco Solfanelli – Marche Polytechnic University
Presentations of Best Practices:
Digitalisation within the fruit supply chain
Consorzio Venosta (tbd)
Conclusions
Hon. Luigi D’Eramo – Undersecretary of State for Agriculture, Food Sovereignty and Forestry
Speaker: Andrea Mancuso Morini, Communications and Marketing Manager, Consorzio Tutela Aceto Balsamico di Modena
Tasting of Organic Extra Virgin Olive Oil with cheeses, honey from their own production, puccia (traditional bread), and indigenous organic wines from Puglia
Speaker: Dr. Agr. Daniele Converso
Speakers:
Torrelli (MASAF)
A. Giulini and G. Spataro (CREA)
A sensory path through our products, with both sweet and savory pairings from Organic agriculture
Speakers:
G. Paesano, G. Rivieccio (MASAF)
BIODYNAMIC FUTURE, PROJECT FINANCED BY MASAF WITH DD PQAI 01 N. 0605762 OF 31/10/2023 – CUP J95B23000760001
With the participation of:
A cooking show dedicated to the general public, demonstrating that organic food can be simple, everyday, and accessible, without sacrificing taste.
Guided tasting by Unionbirrai of 4 gluten-free beers awarded at the World Gluten Free Beer Awards
An explanation of the various processing stages of Extra Virgin Olive Oil, concluding with a tasting to experience its aromas and flavors on the palate