SESSA1930

Our family-run company specializes in the production of Nun's boobs following Nonna Lucia's original recipes. Our typical Apulian desserts are the result of a meticulous selection of raw materials and artisanal production attentive to every detail; The high quality flours and precise cooking guarantee perfect uniformity and consistency. Also known as Apulian sighs, our Tette della Monaca combine tradition and innovation, starting from the classic recipe with soft sponge cake and Chantilly cream up to combinations with chocolate, hazelnut, chopped pistachios and berries. From May 4th 2024 you can also find us in Milan in C.so Genova 28.

TETTE DI NONNA LUCIA

Onice Restaurant

Palma &amp; 20 was born from support for the well -known Pancrazio farm to enhance the production and marketing of its products. From the arrosticini (both raw and cooked) to cutting and fried cheese.

Palma&20

Since 1950 sweetness has been our greatest virtue. Today Martinucci Laboratory is a large artisan laboratory of pastry, ice cream parlors and concept stores, bars and pastry shops, in the most beautiful places in Puglia. Satisfying taste is a family passion. Doing it aiming for excellence is our everyday work. Martinucci Laboratory meets your sweet pause of goodness. Art and taste are made with the profession. Behind each product is the hand and experience of a craftsman. In Salento, in Puglia: in a great teamwork, expert pastry chefs, ice cream makers and chocolatiers create typical sweets of tradition every day and do research for offering new flavors between the dessert and the salty. The mission is to remain craftsmen and in tradition, managing to be innovative every day.

Martinucci Laboratory

I am Leonardo Bevilacqua, owner with my brother Lorenzo, of the Caponi company. My grandmother Maria Caponi founded the company in the 1950s and from three generations we produce olives to Ascolalana handmade with the authentic recipe of the past, in the heart of the Marche. Our mission is to bring this fantastic artisan product, on the tables of all Italians and on foreign ones.

''CAPONI'' OLIVE ALL'ASCOLANA FATTE A MANO

Je suis Leonardo Bevilacqua, propriétaire, avec mon frère Lorenzo, de la société Caponi. Ma grand-mère Maria Caponi a fondé l'entreprise dans les années 1950 et depuis trois générations, nous produisons des olives Ascolana artisanales avec la recette authentique du passé, au cœur des Marches. Notre mission est d'apporter ce fantastique produit artisanal aux tables de tous les Italiens et étrangers.

The Hazzouri Art and Nature firm, in Italy for over 15 years, deals in the production of natural cosmetics. In Syria, in Aleppo, we have our production plant of the true and original Aleppo soap. Despite the war, we have never stopped the production and import from Syria. Our product is Aleppo's true soap, a quality guarantee. All soap docks, still fresh, before seasoning, are stamped with our warranty stamp in Arabic ""Hazzouri"". In Milan we produce moisturizing solid oil for body, face, hair and aftershave. The solid oil is made with shea butter, argan oil, coconut oil, jojoba wax, castor oil, sesame oil, sweet almond oil, avocado oil. Our products are natural, without chemical or animal substances and without parabens and paraffin. It is dermatologically tested.

IL CAFFÈ ARABO

Family business created in 1974 producing handcrafted pastry products using old recipes and with the handcrafted method of production. essentially dedicated to the production of Portuguese pastry.

PASTEL DE NATA-FLOR DO VOUGA

POSTWAVE BREWING CO LTD

Born as HIC's ""rib"" (specialized in craft beer), Jas aims to expand the offer of drinks, in fairs and events, to the world of non -alcoholic and non -non -alcoholic cocktails, made with craft and biological methods, both to plug that packaged. We have been present in Artisan at the fair for many years: first as a beer brewery, then in recent years as HIC; This year with our new company Jas, we want to offer ourselves as a reference point for the public not only with craft beers, but also with the painting cocktails to the plug, to demonstrate that drinking products made handcrafted and with love, can be possible to be Well in company even without crossing. For this reason, the range of our alcohol cocktails will be purchased by the public only packaged and without the possibility of being consumed at the stand. As far as the beers are concerned, given their low alcohol content we will continue to work them as always at the plug and package.

Hic : Nel dubbio...bevi !

MO SARPI

Mo Sarpi founded in Milan in 2015

Annunziata Gran Dessert artisan production present in Italy and abroad

ANNUNZIATA GRAN DESSERT

We are an Italian family, originally from Gressoney (in Valle d'Aosta) and owner of the Kuhbach brewery, from 1862. Kuhbach is a small town at 50 km north west of Munich. Here, where the Purity of Beer Purity from 1516 (the registrant ""a product to be called"" beer ""needs to be done using only water, malt, hops and then added yeast) we produce our kuhbacher beer, not pasteurized and unfiltered . There are over 14 types of beer and different soft drinks of own production. Since 2012 we have an Italian branch always managed by representatives of the Beck-Peccoz family, owner of the brewery, through which we market our products in the peninsula.

Birra Kuhbacher - La birra bavarese dal cuore italiano

Nous sommes une famille italienne, originaire de Gressoney (Vallée d'Aoste) et propriétaire de la brasserie Kuhbach, depuis 1862. Kuhbach est une petite ville à 50 km au nord-ouest de Munich. Ici, où l'édit de pureté de la bière est en vigueur depuis 1516 (déclarant qu'un produit devant être appelé "bière" doit être fabriqué en utilisant uniquement de l'eau, du malt, du houblon puis de la levure ajoutée) nous produisons notre bière Kuhbacher, non pasteurisée et non filtrée . . . Il existe plus de 14 types de bières et diverses boissons non alcoolisées faites maison. Depuis 2012 nous avons une succursale italienne toujours gérée par des membres de la famille Beck-Peccoz, propriétaire de la brasserie, à travers laquelle nous commercialisons nos produits dans la péninsule.

The company born as a buffalo breeding (450 garments), then turns into a dairy at an ancient farmhouse. It extends over 60 hectares intended for the cultivation of fodder for feeding buffalo, meadow for grazing and large stalls. The products created only with milk from our company are processed immediately after the milking phase so as not to lose important nutritional qualities. Diamond tip is the ""buffalo flower"": mozzarella stuffed with cream and chilles that closed may seem like a classic mozzarella, while opened has the appearance of a flower.

Caseificio Ponte Molinello

From Syria, we are in Italy with a classic food: sandwiches with delicious Falafel of fried chickpeas at the moment and served with sauces and various gaskets.

SHADI FALAFEL

We have all heard about the “Cazzimbocchio,” but not everyone knows what it exactly is.As good Neapolitans, we use this word to name something that is always in our way, right in front of us ... almost bothering us, a tedious “whatchamacallit.”We like to believe that during his pilgrimage in Naples, Saint Peter himself tripped over a rock: “Your Eminence” – someone heard – “Look out for the cazzimbocchio!”That’s how the Sanpietrino – a square-shaped rock used to make roads and pavements – got its name.That’s right, the Cazzimbocchio is nothing more than that small square-shaped rock with the scent of history used in our most beautiful cities.Since our business is to sweeten your taste buds, we thought to make a dessert out of it.

CAZZIMBOCCHIO - TRADIZIONE CONTEMPORANEA

We are small entrepreneurs from Cilento, more precisely of Palinuro, marine catering experts from three generations. Try our fried ""sack"", both sea and land, to savor the flavors of our territory.

SEI FRITTO

Our company was founded in 2010 by the request of the Italian market to import new, original quality originals that distinguish them from mass production of large international groups. We represent at national level for Italy medium-small producers of beers, who still work handcrafted following traditions. Our products selected for quality, conquer and excite the most refined and demanding customers, which knows how to taste the particularity and exceptional quality of products that are not ""the usual"". Source Boema S.a.s. It is a direct importer. We participate in Street Food fairs and events on your Italian territory. The Daff brand is a young brand, present on the Italian territory exclusively since 2017. It is born from the research and selection of various mediums -pies breweries in central bohemia which to date they produce their beers only with traditional methods, using only local and top quality raw materials such as the characteristic Saaz hop. In every sip of Daffer beer feels the Czech brewing tradition.

DAFF Original Prague Beer

The Brewery The Mediterranean Brewery was born in Carbonia in February 2016, from the will of Francesco Spanu, entrepreneur in the wine and nautical sector. The idea arises from the passion and obstinate desire for knowledge of the varied world of craft beers and Sardinian quality. The meeting with the two brewers was important. Antonio Matzei and Ottavio Naseddu, who strong in the experience previously gained with another well -known brewery of their own ownership, decide to make themselves available. The love for quality, respect for raw materials and entrepreneurial skills united the intent of the protagonists, making the spark of the ""Mediterranean Brewery"" project arise. Creating craft beer is a long and fascinating journey through the alchemy of nature and requires wisdom, passion, experience, humility, study and intuition. The first step is the selective research of raw materials of quality. A beer is a beer until ... ""then the careful weighing of all the ingredients takes place, the accurate grinding of the malt, which will then be mixed with water and other cereals, for the creation of the beer must through transformation Of the starches present in the barley malt, in fermentable and non -fermentable sugars. The filtered must is then separated from the trebbies and brought to boiling, a phase in which hops takes place (which affects the bitterness and the final aroma of the beer), then it is centrifuged, cooled and finally transferred to the fermentation and maturation vats. The oxygenation of the must and the inoculus of the yeast are a delicate and fundamental passage. The yeast will then transform fermentable sugars into carbon dioxide and alcohol. The entire phase of the product production, up to the relative transfer, has a duration of 6/8 hours. Then follows the important phase of activity in the Tino Dl fermentation, for a period that varies from 3 to 7 days, in which primary fermentation takes place and most of the sugars are transformed. The beer, which from this moment we can define as such, continues the fermentation for another two weeks and then move on to the ripens, where it will remain for a few weeks before being conditioned. Each beer needs its own times and precautions, based on its characteristics, the style and the beer technique. All these procedures, coordinated and carefully treated by the brewers, take place under supervision and continuous checks. With the new newly built system (2022) there is a production capacity DL 3000 LT daily, with a fermentation-matching cellar DL 40 000 liters. The continuous experimentation of new beers with the insertion of fruits, herbs and spices of Sardinia is expected.

BIRRIFICIO MEDITERRANEO SRLS

porchetta di ariccia igp

B FOUR BEER

Our product is born and grazed on the lands of the Pontine countryside...

Arrosticini di ovino dell'agro pontino e tutti tipi di patate..

We are a Latin American artisan ice cream parlor founded in 2016 and specialized in the creation of desserts (ice creams and cakes above all) with exotic fruits and Andini Latino cereals - American born in 2016 specialized in desserts (ice creams and cakes) of exotic fruit and cereals Andeans

GELATERIA ARTIGIANALE MANGO ESOTICO

Our company deals with the sale of fish frying cartocci is expressed and take away. Preparation takes place instantly with first quality fish that guarantees a unique crunchy and flavor for its freshness. The products we use have a controlled and guaranteed storage. Our company, also dealing with retail and wholesale of fish products, directly provides fish for the marketing of frying cartoctions. Our name ""Fritt'amo"" comes from the love we have for our work and for the passion we put to create quality products for our customers.

FRITT'AMO

IL GAGBIANO COFFEE BREAK WAS BORN 7 YEARS AGO ON THE PORT OF SAN MARCO DI CASTELLABATE. STARTING WITH ONLY EVENING APERITIFS, WE HAVE EXPANDED OUR MENU BY ADDING TYPICAL CILENTANO DISHES TO ACCOMPANY OUR DRINKS. THE DISH WE WILL BRING TO THE FAIR IS A TYPICAL CILENTAN DISH. IT IS SAID THAT FISHERMEN, IN ANCIENT TIMES, BROUGHT WITH THEM TOMATOES PRODUCED IN THE CILENTO AND HARD BREAD DURING THEIR FISHING TRIPS. THEY TOOK THE BREAD AND WATCHED IT DIRECTLY IN THE SEA AND THEN SEASONED IT WITH TOMATOES, OIL AND SALT. TODAY WE CARRY ON THIS TRADITION BY MAKING OUR HISTORY KNOWN THROUGH THIS DISH.

IL GABBIANO COFFEE BREAK

we are a family of Peruvian origins and together we run a restaurant, our aim is to make ourselves known as a restaurant and to make our culture known through our typical desserts.

La Leña

Neapolitan historic pastries based in Piazza Garibaldi opposite the central station. Specialized always in the production of the classic sfogliatella, the BabÃ  and the sffoughcampanella of Vincenzo Ferrieri.

SfogliateLAB

We bring from Australia the kangaroo delicacies and ostrich meat to savor a unique and exotic flavor

AUSTRALIA' N BAR

Empanadas Argentinas Artesanales.

La MIlonga Empanadas Argentinas

I am Salvatore De Riso, owner of the Sal DE RISO Costa d'Amalfi srl. I started my professional career in 1988 in a small production workshop in Minori (SA). In these years I have innovative southern pastries, proposing creative and original sweets and leavened. My desserts are considered among Italian excellence because they are only prepared with very high quality ingredients linked to my homeland. For this reason, I received numerous awards and awards at national and international level. Quality and craftsmanship represent the strengths of my company.

SAL DE RISO COSTA D'AMALFI

Je suis Salvatore De Riso, propriétaire de SAL DE RISO COSTA D'AMALFI srl. J'ai commencé ma carrière professionnelle en 1988 dans un petit atelier de production à Minori (SA). Ces dernières années, j'ai innové la pâtisserie du sud en proposant des confiseries et des produits au levain créatifs et originaux. Mes desserts sont considérés parmi les excellences italiennes car ils sont préparés uniquement avec des ingrédients de la plus haute qualité liés à ma patrie. Pour cette raison, j'ai reçu de nombreux honneurs et récompenses à l'échelle nationale et internationale. Qualité et savoir-faire sont les points forts de mon entreprise.

Family-run activities, we were among the first Italian breweries, 2004 foundation year, we produce in Cilento in Palinuro (SA), Campania.

Iris Birra

At the beginning of the 1950s, when my father was 10, he had to leave the house and go to Madrid to work in a poultry to earn to live. After the transition from various slaughterhouses and farms, he began to develop an activity in his own as a cattle merchant and eventually settled in the village by opening a butcher. All our ham and sausages come from our pigs that have grown in freedom. Today we continue to process in a traditional way, for us it is very important to keep the artisan spirit high and not to lose identity. We live the business to be proud of our father, do something special and unique, which maintains the traditional way of doing sausages and hams.

PATA NEGRA FAUSTINO PRIETO

Au début des années 50, quand mon père avait 10 ans, il a dû quitter la maison et aller à Madrid travailler dans une ferme avicole pour gagner sa vie. Après être passé par divers abattoirs et fermes, il commence à développer son activité de marchand de bétail et finit par s'installer dans le village en ouvrant une boucherie. Tous nos jambons et saucisses proviennent de nos porcs qui ont grandi en liberté. Aujourd'hui, nous continuons à faire le traitement de manière traditionnelle, pour nous, il est très important de garder l'esprit artisanal élevé et de ne pas perdre l'identité. Nous vivons l'entreprise pour être fiers de notre père, pour faire quelque chose de spécial et unique, qui maintient la façon traditionnelle de faire des saucisses et des jambons.

My name is Dagmar Poddana and I am originally from the Czech Republic. About fifteen years ago I decided to import in Italy what more good we have in our country: beer. I chose my suppliers based on their history and quality of their products: a selection based on the genuineness and quality of raw materials. To satisfy the many customers, I identified the best brands of liquor and distillates to enrich my offer, including the famous Becherovka, the no less important slivovice and many other typical Czech products.

Birraceca

Je m'appelle Dagmar Poddana et je suis originaire de la République tchèque.Il y a environ 15 ans, j'ai décidé d'importer en Italie la meilleure chose que nous ayons dans notre pays : la bière. J'ai choisi mes fournisseurs en fonction de leur histoire et de la qualité de leurs produits : une sélection basée sur l'authenticité et la qualité des matières premières. Pour satisfaire les nombreux clients, j'ai identifié les meilleures marques de liqueurs et spiritueux pour enrichir mon offre, parmi lesquelles se distinguent le célèbre Becherovka, le non moins important Slivovice et de nombreux autres produits typiques tchèques.

Fumeiro Artesanal de Seia

DIMSUM GO s.r.l. was born from the dream of one of the partners, Simona Zhang, to introduce on the national market the sale of a product belonging to the Chinese cultural tradition: ""Dim Sum""The Zhang family enjoys a historical tradition in the field of catering, which intersects with the desire for ever new and refined flavors that have always characterized the Milanese culinary style, having opened the first Chinese restaurant in Milan way back in 1962.DIMSUM GO stands out for:- Search for quality raw materials, without giving up traditional flavours- Skilled transformation of the raw materials, manual creation of the finished product and cooking in baskets bamboo- Direct relationship with the customer and attention to the environmentFrom 2020 to today, 15 Â«DIMSUM GOÂ» brand kiosks have been created with the support of the Finiper Group and around 60 people collaborate in the company.Our goal is to make our product known to as many people as possible, in Italy, for now, but who knows in the future.. .

DIM SUM GO

<h2>Who we are:</h2>my name is FAN YANLIN and I am the owner of the Chinese street-food shop ""Noodles King"", in Chinatown and precisely in via Bramante, 26 in Milan.We opened the restaurant at the beginning of 2024, with the intention of offering a characteristic place where you can enjoy a Chinese-style breakfast from the early morning, then integrating the menu offer over time with dishes ""not only"" for breakfast.But here is our proposal for the Artigiano in Fiera:<h2> Nanchang Rice Noodles (Nanchang Rice Noodles)</h2>Zhou Zhenzhen's Nanchang Rice Noodles, prepared with a unique traditional technique, retain the flavor of childhood thanks to a long tradition handed down over time. To make these noodles, high-quality rice is used, which is processed through stages of soaking, grinding, steaming, boiling and extruding, transforming the rice into thin and smooth rice noodles, with an elastic and delicate texture. Zhou Zhenzhen's Nanchang Rice Noodles are a typical snack from the city of Nanchang, in Jiangxi province, China. It is a delicious and nutritious dish, characterized by a smooth and elastic consistency and the intense aroma of rice, which allows you to savor the characteristic spiciness of Nanchang. This dish is highly appreciated by tourists from all over the world.<h2>Tofu brains (è±†è è„', DÃ²ufu nÇŽo)</h2>Douhua&nbsp;is often eaten with&nbsp ;soy sauce, which gives it a salty flavor.The Chinese usually eat doufunao for breakfast along with eggs or to&nbsp;youtiao. Doufunao can be found at breakfast stalls along the streets in the morning. Salted tofu pudding is seasoned with dried radish, fried garlic, coriander or celery, dried shrimp and various marinades, etc., and is added to the stewed soup.<h2>Soy milk (is±†æµ †, DÃ²ujiÄng)</h2>Soy milk is generally a hot drink and&nbsp;is often sold as an iced drink in southern China. It can be consumed both in the sweet version, with sugar, and in the savory version, with the addition of vinegar, salt and pickles. It is often accompanied with youtiao.<h2>Eggs in tea (èŒ¶å¶è›‹,&nbsp;ChÃ¡yÃ¨ dÃ n)</h2>Eggs in tea are a typical Chinese street food, a tasty and aromatic snack based on hard-boiled eggs cooked in water with black tea, sugar, soy sauce, salt, bay leaf and star anise. The final result is a flavor that will be a perfect mix of sweet, salty and fruity, with an aftertaste of tea.It is a typical popular snack, far from elegant rooms, but joyfully consumed in in the city alleys.<h2>Fried skewers&nbsp;(ç‚¸ä¸²,&nbsp;ZhÃ chuÃ n)</h2>The fried skewers are prepared with chicken, pork, seafood and seasonal vegetables. They can be dipped in eggs, flour, panko and fried in vegetable oil.<h2>Jangxi, my province</h2>I am originally from Jangxi (æ±Ÿè¥¿çœ,&nbsp;JiÄ ngxÄ« ShÄ›ng), a southern and also one of the warmest provinces of the People's Republic of China, which extends from the shores from the Yangtze River in the north to the hilly areas in the south.My hometown is the capital, Nanchang(å—æ˜Œ,&nbsp;NÃ¡nchÄ ng) home to the world-famous Prince Teng Pagoda (The&nbsp;Pavilion of Prince Teng (æ»•çŽ‹é˜), as well as a trendy city for the culinary tastes of the province and of China as a whole, coupled with the province of Sichuan (å››å·, SÃ¬chuÄn) in proposing ""spicy food"".

NOODLES KING

PORCHETTA DI ARICCIA IGT

In 2021 There Will Be a Change in the ITPC Director from Mrs. Investi to Mr. Bimo. In 2022 they like with a Restaurant and Tourism Promotion Activities

Indonesia Trade Promotion Organization

The ""bombetta"" was born around the middle of the last century by some butchers of the Itria Valley, to spread over these years throughout the territory of Murgia; territory between the provinces of Bari, Brindisi and Taranto, in the heart of Puglia; It is proposed as a specialty to be infilzed in skewers for graceful cooking or more typically at the stove. The butchers propose them differently: those who breathed, who spicy, those who filled with scamorza, of mozzarella and more than he puts it more ... To us of ""those of the bowler"" like to define it and be able to eat it as it was born: it is a bundle of fresh capocollo of pork filled with vaccine cheese (Canestrato Pugliese), parsley, salt and pepper. With cooking, the cheese inside tends to blend by focusing its taste. Eating them just cooked create a real explosion of flavors in the mouth

QUELLI DELLA BOMBETTA

croques monsieur , Baguettes au fromage, crêpes et caramel au beurre salé

on site preparation for fresh potato spirals, which are made with high quality potatoes in our region, using an innovative technique with the use of a drill. Also this year we present the true beef sausage of the Assia in Italy, a regional specialty according to an ancient recipe of our region. Fresh chips - Skished fries, mineral water - soft drinks, beef sausage - specialty of our Assia region. Food merchandise category, drinks the products at the fair - Frankfurt original beef sausage - fresh french fries - juices and water

Özak - Birra dell'Assia

COCOBELLO

Vegan artisan coconut sorbet

The Georgian restaurant Merissi, a quickly established reality in Milan's P.ta Genova/Navigli neighbourhood, embodies the desire of any immigrant to bring a piece of their own with them. This is how the 'Merissi' restaurant was born, from a Georgian family, a slice of Georgia in the heart of Milan.The Merissi Restaurant represents a real journey into the heart of Georgia, where culinary tradition is intertwined with a thousand-year history. The name itself, Merissi, evokes the charm of a picturesque village located in upper Adjaria, a region steeped in culture and folklore. Each dish is a tribute to Georgian roots, with authentic recipes that enhance the genuine flavors of a cuisine rich in passion and history.The restaurant blends together cuisine, culture and traditions, contributing to reviving ancient Georgian dishes and making them known in Europe.At the Merissi restaurant, the authentic and distinctive flavors of the different regions of Georgia come together, offering a unique gastronomic journey.The result is a unique gastronomic experience, capable of surprising and conquering every palate.

RISTORANTE GEORGIANO ''MERISSI''

caseificio autieri

The Ciccarello Agricultural Company has an extension of 10 hectares, partly intended for the cultivation of citrus groves and partly to the cultivation of olive groves. It is located in Ribera and Caltabellotta agro, in the province of Agrigento, near the Vegetable River and the Mediterranean Sea. The geographical location of which it enjoys, makes the territory particularly fertile and guarantees a high quality production, both from an organoleptic and nutritional profile.

Azienda Agricola Ciccarello/Aprile

BIRRIFICIO EPICA

MERIDIANA EXTRA SOMMINISTRAZIONE

Promotion of the territory

I MAESTRI DELLA PORCHETTA

The 61 hundred brewery is the first artisan brewery of Pesaro and is the dream realized by Roberto, Samuel, Tommaso and Christian, friends always. Before being a brewery, 61100 was only the old cap of the city. There was that when we tasted our first beer 25 years ago. There was that in 1998, when we became ""Home Brewer"", those who make beer at home. In 2009 the Cap has changed. We were what we were. Four passionate friends and beer manufacturers. We studied, we experienced, we were wrong, improved. Today the old Cap only reminds you who has passed the thirty. Roberto, Samuel, Tommaso and Christian, we built our brewery. The passion has become work. ""We look for a challenge in every beer we create. We have fun amazing making unique styles of common beer and giving great drinkability to darker darkness. If you come to visit us, we present them in person. You will find us in the 61 hundred brewery, in Pesaro. Look for us at the right cap. "" Robi, Zi, Tommi, John

Birrificio 61cento

BLINK BREWERY

BeestrÃ² is an essential idea: it offers quality food in the best culinary establishments in Italy. It was born in2015by a group of young entrepreneurs from Romagna coming from the hotel and restaurant sector: Giorgia Della Motta together with her two brothers Giacomo, Giulia, and Manuel Bertozzi decide to give life to a real traveling cuisine that links impeccable raw materials to the concept of ""street food"" both inside the Food Truck and withset up stands /strong>ad hoc for larger events with both meat and fish products with Romagna as their common denominator.In 2016, in addition to theFood Truckand the mobile kitchen, BeestrÃ² expands by adding a BBQ Smoker. With 6 meters of solid iron weighing 9 quintals, the new purchase, imported from the United States and built on a towing trolley, gives BeestrÃ² the opportunity to create a diversified offer. The two vehicles can thus travel separately. The Food Truck specializes in Fish while the Smoker specializes in Meat. The menu, which is constantly evolving, is based on some fundamental dishes.For meat, the basic dish is smoked Mora Romagnola shoulder (Bread with sourdough and stone-ground flours ). The meat is then seasoned with a BBQ sauce of our own production to make it even tastier and softer. A few lettuce leaves and it's ready to bite. The new vehicle then allowed BeestrÃ² to specialize in grilling. Smoked pork ribs, wings and chicken legs are seasoned with delicious spicy sauces of our own production. Everything can be accompanied by fried sand potatoes or vegetables cooked on the grill. Everything is prepared in a brand new CE marked laboratory which allows us to export a smoked, chilled, vacuum-packed product throughout Italy , with the need to be regenerated, ideal both for preparing it at home and for places that only have small catering available, thus managing to prepare high quality meat in a very short time. time. This laboratory has also allowed us to be the only suppliers of smoked meat for a franchise present in the national territory with 33 restaurants.We are proudlyPartners of&nbsp; Slow Food for their three major events: Il Salone del Gusto, Cheese, and Slow Fish.We have been chosen by international companies such as Cameo, Contadi Castaldi, Alois Lageder, Volvo, Renault, Porche, COLLISIONI, EUROVISION 2022 and we also appeared in the episode dedicated to Romagna in the Prime series ""dinner Club 2"" with chef Carlo Cracco.The catering in collaboration with Netflix for the production of: ""the incredible story of the island of roses"", ""SAMPA"" and â€œLoyaltyâ€.

Beestro Smokehouse

caulier birra del belgio

AUX FINS GOURMETS

Bar á escargots

DU LARD OU COCHON

Raclette sandwich manufacturing

Depuis Plus de 10 Ans Je Suis Prà © Sent en tale que collaboteur sur la Foire Avec Le stands La Baguette de Mont Saint Michel. Cette Annà © and Je Me Lance Dans L'Aventure à Mon Compote Avec Toujours Les Mens Produits, Seul Le Nom du Stand Change La Baguette du Mont Saint Michel Devient La Baguette Normande Gratinas

LA BAGUETTE GRATINEE NORMANDE

The Jambon Ã  la broche is a restaurant located in the north of France, in Morigny-Champigny for over 50 years. It offers a pure traditional French cuisine. On the occasion of Artisan at the fair we will taste 2 emblematic dishes of our country: Jambon Ã  la broche (french ham for 4 hours with aromatic herbs of Provence) accompanied by fries or with mushrooms and mustard, EntrecÃ´te (steak) With French fries.

LE JAMBON À LA BROCHE

Le Jambon à la Broche est un restaurant situé dans le nord de la France, à MORIGNY-CHAMPIGNY, depuis plus de 50 ans. Il propose une pure cuisine traditionnelle française. A l'occasion d'Artigiano in Fiera nous dégusterons 2 plats emblématiques de notre pays : jambon à la broche (jambon français rôti à la broche pendant 4 heures aux herbes aromatiques de Provence) accompagné de frites ou aux champignons et moutarde, entrecôte (steak) avec des frites.

In Hungarian Speaking Regions Spit Cake (KÃ¼rtÃ¶skalÃ¡cs) Is Knows As a Szekely, Transylvanian and Hungarian Pastry As Well. It was traditionally made for Festivities, Wedding, Baptizing Ceremonies and for the reception of Important guests. Ricacting Its Uniqueness the Spit Cake Has Been Officially Registered by the European Union As a Hungarikum (Protected Designation of Origin) at 3, December 2015. Originally, The Diameter of the Spit Cake was exactly the size of the Chimney of the Spit, Herce Its Name Comes from During preparation The Sweet Daugh is cut in Stripes and is wrapped Around the Spit in Spiral Threads, Rolled in Granulated Sugar and Roasted Till It Turns Golden Brown. While Roasting the Sugar Caramelizes and a Shiny and Crisp Layer is forms on the cake. Once Ready, The cake is rolled in Either Cinnamon-Sugar or Cocoa Powder, Ground Walnuts or Hazelnuts OR alternately in Coconut Flakes. We Bake It from 2009, We Built Hundreds of Ovens, Taught Hundreds of People to Bake This Cake and Helped To Start A Lot of Kurtos Business All Around The World.

BANGO – KURTOSMESTER- CHIMNEY CAKE

COCCORETTI DAL BELGIO

a lot

Because Bavarian Bretzel are enjoying increasingly popular popularity all over the world, ten years ago I had the idea of â€‹â€‹cooking fresh to international fairs and European markets. This idea is so special because all other factories sell bretzel frozen and partially cooked. With us, customers can watch Bretzel's fresh production, lamination and handling dough, cooking in the oven, and then tasting fresh oven.

Amans - Brezenhaus

Kürtőskalács

Pastel de Nata"""" are typical Portuguese pastries made with puff pastry and custard caramelized pastry chef! Always pursue the best to please you!

Café Lisboa - Pastel de Nata

These oysters are harvested by the traditional wadden sea fishermen (benches of mud and sand) on wild benches. In France the species is called ""Creuse"". The oysters arrived in the Wadden sea around 1980. Large widespread benches have arisen throughout the wad. With low tide the oysters are dry and fishermen can collect them. A riva the oysters are cleaned, chosen and packaged. The pure flavor of wild wad The sea ofWadden is a particular area. The salt water of the North Sea and the fresh water of the Rhine and Ems rivers flow together in the coastal area protected by the Wadden islands The richness of Plancton is ribbon for mussels, clams, nuts and oysters living in the low backdrops of the Wadden. With low tide on wad benches the birds eat mussels and clams while fishermen collect oysters who have a consistent meat with pure wad flavor, full and round salted sweet.

Ostriche selvatiche

Production and sale of meat and meat products, sheep cheeses and goat cheeses

Varofumeiro - Fumeiros Casa de Lamego

We are a small family business and produce a sweet hungarian sweet Gebek KÃ¼rtÃ¶skalÃ¡cs according to an ancient recipe.

MATE'S Kürtöskalács

LA RAVIOLERIA SARPI

Letter Presentation Letter Moko's Matchaâ craftsman at the fair is our company called Moko's Matcha and matters and distributes tea Matches of the highest quality ceremonial since 2015, we are also specialized in the tasting of the match and in the production of typical Japanese sweets. We produce artisan mochi during the day starting from scratch with each raw material using high quality products without preservatives to ensure maximum freshness. The Ippodo1717 brand has been the official supplier of the Match tea for the Japanese imperial family for more than 3 centuries. The Marukyukoyamaen1633 brand has won the recognition as the best national Matcha tea from the Japanese agriculture. We can bring to the Â Fair various qualities of you match ceremonial degree to prepare and serve hot at the moment. We produce artisan mochi starting from scratch with each raw material, to ensure maximum quality and freshness. For cold match we have an extracthpp detoxmatch that is made by our partner Babasucco and we provide 5 -star luxury and catering hotel for prestigious foreign prestigious brands. With the production of Mochi and Matcha tea made at the moment we will give visitors to the Fierae a real experience of Japan.

MOKO'S MATCHA Milano DZO ArTè

We are Persepolis srl, a company with several years of experience in the production and export goods, which deals with the direct supply of the saffron both on threads and powder. Our saffron is produced by terrain designated with a tracking code that cannot be confused with other similar products instead of identification. Producers and distributors of natural and top quality products, now we have the honor of presenting our registered trademark under the name of ""Redro"".

PERSEPOLI

The Postwave Project is from the encounter of two millenary cultures that ""Postwave Brewing"" is born. In 2020, the passion for the ""Craft"" allowed Italian and Chinese members to join to share their traditions, both very rich in craft excellence. Postwave Brewing is the result of this collaboration: an Italo-Cinese brewery based in Xitang (¥ ¿ASCRAG), one of the most beautiful and best preserved Water-Town of the Zhejiang, about 40 kilometers away from Megalopoli Shanghai. The common goal is not the only production of craft beer, but the creation of culture and interculture around it. The beer is the result of the design of Italian Mastri Birrai who together with selected Chinese brewers have managed to create products that respect the highest production standards and qualitatives of European level. The Chinese market - and in general Asian - is still unexplored quite unexplored in the field of craft beer; This concept is often unknown and most of the time used inadequately: therefore we believe it is necessary to distinguish and clarify its characteristic aspects through our products. Our beers have been studied by directing the design towards essentiality, highlighting their raw materials and the clear relationship with the style that distinguishes them. We have produced Viva beer since the beginning of 2020, without pasteurization nà © microfiltration - under rigorous qualitative checks through our internal laboratory. We produce American and European beers and gradually we are developing new recipes in which local products, linked to the territory, are increasingly the protagonists. The design of our labels was developed by a young contemporary artist among the most popular worldwide: Zhao Zhao (èµèµèµµ). They tell and show a small page of the immense Chinese history, the ""Jianzhan"". Our products want to remember and preserve both inside and outside the importance and the values ??of making craft.

POSTWAVE BREWING

The Opperbacco Microbrewery was born thanks to the will and stubbornness of Master Brewer Luigi Recchiuti in 2009. The Notaresco brewery is set like a gem among the Teramani hills, embraced by the Gran Sasso on one side and the Adriatic Sea on the other .

MicroBirrificio Opperbacco

The Terre d'acquaviva brewery is a small reality that dedicates maximum care to the product in all its phase, from the choice of raw materials to bottling. A product conceived to reflect the tertistic Carats of craftsmanship that denote its own being. The brewery is based in a historic opes factory in the Municipality of Atri, in the Fontanelle hamlet, the building already home to one of the last mills of the Vomano valley has been adapted in compliance with its original character to accommodate brewer's production. In a semi -rural context, a small water mill was implanted in the seventeenth century which became a point of reference for the entire Teramo province so much so that it was reported in numerous historical cards. Its presence is documented on the Bourbon cards and the original system under modifications only in the early twentieth century. The structure was expanded in order to allow an increase in production and the building assumed the classic appearance of a house -Bottega Comun artisan laboratory on the ground floor and residence on the upper floor. The mill was transformed to electric traction in the seventies but the traces of the old water system, evidence recovered and still visible inside the brewery, remained impressed in the structure.

TERRE D'ACQUAVIVA

The brewery was born in 2013, from the idea of â€‹â€‹two schoolmates, Andrea and Costantino, united by two great passions, that for English craft beer and that for their territory. The first authentic artisan brewery of Gorizia therefore comes to light in a small laboratory in the city, with a production slightly more than 'home' based on the search for originality and quality; A real challenge in a land that has always been suited to the wine tradition, celebrated for its white wines and which until then did not aim at the processing of malt and hops. In 2016, the brewery moved to Piedimonte, in a new factory, with a new and larger production plant in constant implementation, and with a tap room dedicated to tasting, also to the plug, in a context of a welcoming English pub. Since then the production has further expanded and diversified, drawing inspiration from different brassic, Anglo -Saxon and Central European traditions, up to the current proposal of about 20 different styles. Ancient county is therefore the ideal destination for those who prefer craft beer and want to taste its best local expressions in a decidedly curious variant.

ANTICA CONTEA BIRRIFICIO IN GORIZIA

Cuisine of Carnia was born in 1999 as a result of twenty years of experience in the food sector, with the desire to bring the tradition and flavors of this land on the table of its customers. The production aims at the unaltered maintenance of flavors according to tradition, thanks to manual processes and to the strictly natural conservation of the first choice ingredients. Particular attention is paid to research and creativity, both in the proposal for new solutions and in rediscovery and improvement of the most consolidated ones, to be able to satisfy every customer.

Cucina di Carnia

Cucina di Carnia est née en 1999 à la suite de vingt ans d'expérience dans le secteur alimentaire, avec le désir d'apporter la tradition et les saveurs de cette terre à la table de ses clients. La production vise à maintenir les saveurs inchangées selon la tradition, grâce à des procédés de fabrication manuels et à la conservation strictement naturelle des ingrédients de premier choix. Une attention particulière est accordée à la recherche et à la créativité, tant dans la proposition de nouvelles solutions que dans la redécouverte et l'amélioration des plus consolidées, afin de satisfaire chaque client.

ANDALOUCIA CRAFT

PAWON LENA

<h2>Indonesian cuisine in Italy</h2>

The Milano Servizi &amp; association Promozione Sociale has long collaborated with the Eritrean restaurant Mosobna; the latter was born in Milan more than 10 years ago and is located in Milan, more precisely towards the Porta Venezia area. The restaurant immediately attracted the attention of many people, leading them to discover the true Eritrean tradition. The dishes, the colours, the aromas and the warm welcome make the Mosobna restaurant a restaurant where people are happy to return! The Eritrean national dish par excellence is zighinì with injera, composed of a spicy sauce (berberÃ©) with vegetables and herbs to which beef or chicken is added, while injera is a thin, naturally fermented bread similar to a crepe, made from corn flour, corn and rice flour. Zighinì is served in many variations, including one for vegetarians, with potatoes, carrots, cabbage, chickpea and lentil soup.

ASSOCIAZIONE MILANO SERVIZI - RISTORANTE ERITREO MOSOBNA

In 2007 I opened my restaurant in Milan, with the aim of bringing authentic Egyptian cuisine to the city. My work is based on traditional recipes and fresh ingredients, to offer dishes that respect the culinary origins of my country. Thanks to constant commitment and attention to detail, I have been able to grow the business, keeping it appreciated and rooted over time.

LABANITO

We have been listening to our customers in the Food &amp; Beverage sector for over more than 25 years, trying to satisfy them punctually. In Italy we are present in the GDO, Horeca and Web Retail channels. We position ourselves in a territory with favorable pedoclimatic conditions, a factor that allows us to ensure our productions a qualitative standard appreciated by customers. We follow the production chain with particular attention. We position the product quality, process and service quality at first position.

LAGEL

Explorez un monde de traditions culinaires authentiques et de produits typiques provenant des quatre coins du globe. Artigiano in Fiera vous invite à découvrir des saveurs uniques et des histoires d’excellence artisanale. Une expérience inoubliable pour les papilles et pour l’âme, où chaque dégustation devient un voyage.

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