SANA Food and the Italian Chefs Association: a partnership that enhances Italian gastronomic excellence

February 2026

The collaboration between SANA Food and the Italian Chefs Association aims to promote Italian gastronomic culture and support the growth of the Horeca sector. This shared commitment is even more significant in light of the recent recognition of Italian cuisine as UNESCO Intangible Cultural Heritage: a historic milestone that celebrates not only culinary tradition, but also the craftsmanship, techniques, and creativity of the professionals who keep it alive every day.

In this context, SANA Food becomes a privileged platform to tell and enhance the many identities that make up the mosaic of Italian cuisine, offering space to chefs, schools, producers, and territories. The partnership with AIC stems precisely from this shared vision: supporting education, promoting the evolution of techniques, protecting and enhancing local specialties, and encouraging the spread of a conscious, authentic, and sustainable gastronomic culture.

AIC Masterclasses at SANA Food: a journey through the Italy of taste

In the OoH Lab! area (Hall 18), the Italian Chefs Association will present 9 masterclasses: a journey across regions, traditions, and innovations, led by highly experienced chefs and professionals.

Program

Sunday, 22 February

• Dorina Burlaco, The Science of Italian Comfort Food: an in-depth exploration of the emotional and cultural roots of comfort food, combining research, technique, and iconic flavors.
• Jan Paul Kana and Luana Bellofiore, Contemporary Filled Pasta: a modern reinterpretation of one of the pillars of Italian cuisine, blending creativity and precision.
• Daniel Rios Stefano and Tiziana Salmaso, Advanced Lombard Cuisine: processes, techniques, and new culinary languages. A journey into contemporary Lombard gastronomy, balancing innovation and territorial identity.

Monday, 23 February

• Maria Teresa Mitaritonna and Salvatore Rocco, The Authentic Pesto di Prà: a masterclass dedicated to Ligurian tradition and the authenticity of its most famous sauce.
• Angelo Berardi, Gluten-free, without compromise: techniques and approaches for high-quality gluten-free cuisine without sacrificing taste and texture.
• Manuel Di Profio, Daniele Colasante, Omar Scroccarello, Abruzzo and its traditions: storytelling and tasting of a region with a strong gastronomic identity, shaped by sea, mountains, and craftsmanship.

Tuesday, 24 February

• Onofrio Triolo and Maria Tindara, Sicily: tradition, sea, and land: a session highlighting the multifaceted soul of Sicilian cuisine, rich in stories, influences, and aromas.
• Enrico Fogli and Alessia Brescia, The Authentic Tortellino: technique and respect for tradition in one of the most iconic symbols of Emilian culinary culture.
• Alessio Mazzotta and Enrica Ciardo, Salento cuisine between typical products and tradition: a tribute to Southern Italian flavors and the strong identity of the Salento territory.

Each dish will be paired with a wine selected by Slow Wine, thanks to the synergy with the Slow Wine Fair, the international fair dedicated to good, clean, and fair wine, taking place at the same time as SANA Food in the adjacent halls.

The masterclasses will be distinguished by the use of high-quality products, including a selection from exhibitors at SANA Food, such as DOP and IGP excellences, organic products, and items recognized by Slow Food guides.

At the end of each session, participants will receive a certificate of attendance and a recipe booklet (including nutritional values for each preparation), allowing them to take home knowledge and inspiration directly applicable to their professional kitchens.

Also curated by AIC, there will be a special in-depth focus dedicated specifically to gluten-free cuisine.

Register for the sessions