ItalianoEnglish
Sunday, November 18

ORE 10:00
OPENING OF THE HALLS
FOR PROFESSIONALS

HOURS 10:30 - STAGE CENTRAL - HALL 4
INAUGURATION THE FIFTH EDITION OF gustus
Wave of vertices F.I.C. and U.R.C.C. Delegations and Provincial Associations Campania greet the authorities and guests of honor

HOURS 10:30 - MEDITERRANEAN HALL - HALL 4
CONFERENCE: "THE DRY-AGING OF WHAT VALUE CHAIN ​​OF OPPORTUNITIES buffalo"
Organized by the Department of Veterinary Medicine and Animal Production in partnership with Like Italy Introduction by Professor Anastasio Aniello; Department of Veterinary Medicine and Animal Production, University of Naples "Federico II"

"THE DRY-AGING EFFECTS ON RHEOLOGICAL CHARACTERISTICS OF MEAT buffalo"
Edited by Professor Raffaele Brown;
Department of Veterinary Medicine and Animal Production, University of Naples "Federico II"

"EFFECT OF AGING OF MEAT ON THE CONTENT Biomolecules WITH ANTIOXIDANT ACTIVITY"
Edited by Professor Maria Luisa Balestrieri and Dr. Nunzia D'Onofrio; Department of Precision Medicine, University of Campania "L. Studies Vanvitelli "

"TECHNOLOGY TO SUPPORT PROLONGED AGING"
By Dr.. Alessandro Cuomo

HOURS 10:30 - ACADEMY HALL - HALL 4
FIRST COURSE OF MEAT PREPARATIONS READY TO COOK
By Federcarni Napoli

HOURS 11:00 - STAGE CENTRAL - HALL 4
SPINNING AND TASTING OF MILK PRODUCTS
By the Dairy Salvatore Coppola

HOURS 11:30 - STAGE CENTRAL - HALL 4
COOKING SHOW "THE ART OF COOKING"
Organized by the Regional Union of Chefs team of Campania with presentation table

HOURS 11:45 - STAGE CENTRAL - HALL 4
CONFERENCE: "HEALTHY DIET FIRST COMMANDMENT OF THE TABLE "

12:00 am - MEDITERRANEAN HALL - HALL 4
CONFERENCE "FOOD DIGITAL MARKETING: The 5 POINTS TO CONQUER YOUR TARGET ON LINE "
By Digital Challenge
Speaker: Fabrizio Morrone

HOURS 12:15 - ACADEMY HALL - HALL 4
CONFCOMMERCIO PRESENTATION SERVICES AND AGREEMENTS FOR MEMBERS
By Federcarni Napoli

HOURS 12:30 - STAGE CENTRAL - HALL 4
SHOW COOKING
By the star chef Paul Barrale

HOURS 12:30 - ACADEMY HALL - HALL 4
TRAINING COURSE: PREPARATIONS AND COOKING OF MEAT
By Federcarni Napoli

HOURS 13:00 - STAGE CENTRAL - HALL 4
TASTING CORNER
By Pasta Rummo
By the Farm Geor Geo di Monteforte (AV)

HOURS 13:30 - ACADEMY HALL - HALL 4

TRAINING COURSE: THE matured British beef, DRY AGER
By Federcarni Napoli

HOURS 14:30 - STAGE CENTRAL - HALL 4
ROUNDTABLE: "WINES D.O.C.G. ADDED VALUE OF CAMPANIA ON THE TABLE "
Edited by Carmela Cerrone
It follows a small tasting
in combination with the typical products from Campania

HOURS 14:30 - ACADEMY HALL - HALL 4
TRAINING COURSE: CRUDE MEAT, TARTAR AND FINGER FOOD
By Federcarni Napoli

15:30 - STAGE CENTRAL - HALL 4
PANETTONE ARTISAN, features and peculiarities
By Cermen Vecchione
Following is a small tasting

15:30 - ACADEMY HALL - HALL 4
COURSE OF MARKETING AND COMMUNICATION
By Federcarni Napoli

16:00 - STAGE CENTRAL - HALL 4
SHOW OF VEGETABLE CARVING AND PRESENTATION OF TABLE
By the master Domenico Lucignano
multiple world champion and Olympic

16:30 - ACADEMY HALL - HALL 4
SECOND COURSE OF MEAT PREPARATIONS READY TO COOK
By Federcarni Napoli

Monday, November 19

ORE 10.00
OPENING OF THE HALLS
FOR PROFESSIONALS

10:00 AM - ROOM MEDITERRANEAN
DELIVERY "EAT & DRINK AWARD"
At 18 excellences of Campania restaurant with Luciano Pignataro and Santa Di Salvo.
Categories: Local year, the dish of the year, the heart of the kitchen, sea food, the finest hospitality, the emerging chefs, the chef of the year, the sommelier of the year, the cellar of ' year, the maitre of the year, the new year, the year pizzeria, the pizza of the year, the pizza chef of the year, the restaurant of the year, the oil producer of the year, the manufacturer of wine, the lifetime achievement award

10:00 am - STAGE CENTRAL - HALL 4
CONFERENCE: "THE NEW IGP BELL: THE BROWN SERINO AND PROSPECTS "

10:00 am - ACADEMY HALL - HALL 4
TRAINING COURSE: PREPARATIONS OF MEAT READY A COOK (FIRST COURSE)
By Federcarni Napoli

11.00 - STAGE CENTRAL - HALL 4
SHOW COOKING A CHESTNUT BASE
By the chef Valentina Martone
Megaron restaurant Paternopoli

HOURS 11.15 - STAGE CENTRAL - HALL 4
INTERVENTION the star chef Giuseppe Aversa
"Il Buco" Sorrento (NA)

11.30 - STAGE CENTRAL - HALL 4
CONFERENCE: "FROM SEA TO PAN"

12:00 am - ROOM MEDITERRANEAN
CONFERENCE "THE MEDITERRANEAN DIET FISH AND NOSTRANO: SUSTAINABILITY QUALITY AND FOR THE FUTURE "
By the Campania Region.
Eight years from the prestigious UNESCO, a chance for reflection on the value of fish in our national nutritional balance of the style of the most renowned healthy life in the world

12:00 am - STAGE CENTRAL - HALL 4
SHOW COOKING A CURA DEL TEAM UNION REGIONAL COOKS WITH PRESENTATION TABLE OF CAMPANIA

12:00 am - ACADEMY HALL - HALL 4
TRAINING COURSE: CRUDE MEAT, TARTAR AND FINGER FOOD
By Federcarni Napoli

HOURS 12:30 - STAGE CENTRAL - HALL 4
SHOW COOKING
By the President of the Regional Union of Chefs
Campania prof. Luigi Vitiello

HOURS 13:00 - MEDITERRANEAN HALL - HALL 4
"NEW HORIZONS OF FOOD 'SUSTAINABLE': CERTIFICATION KOSHER"
Organized by the Jewish community in Naples

HOURS 13:00 - STAGE CENTRAL - HALL 4
TASTING CORNER
By Pasta Rummo
By the Farm Geor Geo di Monteforte (AV)

HOURS 13:00 - ACADEMY HALL - HALL 4
COURSE OF MARKETING AND COMMUNICATION
By Federcarni Napoli

HOURS 14:00 - ROOM MEDITERRANEAN
TRAINING COURSE FOR JOURNALISTS WITH CREDITS
In collaboration with the Order of Journalists of Campania by the University of Naples Federico II
Inscriptions on SIGEF platform for awarding credits.
Food security "bio" food at "ethical food" towards sustainable agribusiness development. "
Teachers: Matteo Lorito, Professor of Plant Pathology; Mauro Sciarelli, Professor of Economics and Management Companies; Valentina Della Corte, Professor of Economics and Management Companies;
Antonella Miletti, Adjunct Professor of Business Law Agricultural and Agribusiness
The Correct Information edited by Gimmo Cuomo, journalist for Il Corriere della Sera

HOURS 14:00 - ACADEMY HALL - HALL 4
TRAINING COURSE: PREPARATION AND COOKING OF MEAT
By Federcarni Napoli

14.30 - STAGE CENTRAL - HALL 4
SHOW COOKING
By Chef Vito Amato
member of the National Italian cooks

15.30 - STAGE CENTRAL - HALL 4
SHOW COOKING
By Chef Alfredo Iannaccone "The Zen Kitchen"

15:30 - ACADEMY HALL - HALL 4
TRAINING COURSE THE matured British beef, DRY AGER
By Federcarni Napoli

16:00 - STAGE CENTRAL - HALL 4
SHOW OF VEGETABLE CARVING AND PRESENTATION OF TABLE
By the master Domenico Lucignano
multiple world champion and Olympic

16:30 - STAGE CENTRAL - HALL 4
CONFERENCE OR Showcooking? GIOVANNI ARVONIO Taberna PRESENTS THE PRINCE "THE HAZEL AVELLANA IN CONTEMPORARY CATERING "

16:30 - ACADEMY HALL - HALL 4
TRAINING COURSE: PREPARATIONS OF MEAT READY TO COOK (SECOND COURSE)
By Federcarni Napoli

Tuesday, November 20

ORE 10.00
OPENING OF THE HALLS
FOR PROFESSIONALS

HOURS FROM 10:00 TO 13:00 - ROOM MEDITERRANEAN
APERTURA DEL MEET & MATCH RESERVED FOR EXHIBITORS
35 buyers including owners, managers, directors of hotel purchases, hotel chains and restaurants, supermarkets, department stores, wholesalers, distributors meet the exhibitors Gustus

10.00 am - STAGE CENTRAL - HALL 4
ROUNDTABLE WITH STARRY CHEF: "WHERE IS THE KITCHEN BELL?"

10.30 - STAGE CENTRAL - HALL 4
SHOW COOKING
By the chef Ciro Casale Pizzeria Pulcinella

HOURS 11:00 - HALL ACADEMY - HALL 4
CHEF JAPANESE OCCUPATION
Giappo ACADEMY: the first professional school of Japanese cuisine. Organized by Giappo & City of Taste Napoli partners Gambero Rosso Academy
Teachers: Enrico Schettino - Jun Toki

11.00 - STAGE CENTRAL - HALL 4
SHOW COOKING
By the chef Rinaldo Ippolito GB Montoro Agricola (AV) "The copper onion Montoro"

11.30 - STAGE CENTRAL - HALL 4
SHOW COOKING
By association of chefs of Campania

SHOW COOKING
Organized by the Regional Union of Chefs team of Campania with presentation table

HOURS 13.00 - STAGE CENTRAL - HALL 4
TASTING CORNER
By Pasta Rummo
By the Farm Geor Geo di Monteforte (AV)

14.00 - ACADEMY HALL - HALL 4
WORKSHOP: "FOOD LABELING"
legislative and practical cases Updates
By S.I. ENTERPRISE - Special
Chamber of Commerce of Naples

14.30 - STAGE CENTRAL - HALL 4
PRESENTATION "THE WORLD OF BEER"
BY THE BREWERY OF 23 GROTTAMINARDA

14.30 - STAGE CENTRAL - HALL 4
WORKSHOP ON ART CRAFT Norcina
By Mario Laurino
Small tasting

HOURS 15.00 - STAGE CENTRAL - HALL 4
SNAILS: FROM POOR PRODUCT HIGH FOOD SHOW COOKING A TEMA

HOURS 15:30 - ROOM MEDITERRANEAN
"PROJECT FOOD NOSTRUM: QUALITY AND INNOVATION "
By Agrocepi

17.00 - STAGE CENTRAL - HALL 4
FINAL SALUTE