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Sunday, November 17

ORE 10:00
OPENING OF THE HALLS
FOR PROFESSIONALS

HOURS 10:30 - STAGE CENTRAL - HALL 4
INAUGURATION THE SIXTH EDITION OF gustus
Wave of the vertices of the Campania Regional Cooks and Union Italian Federation of Chefs Greeting delegations of Provincial Associations of Chefs of Campania greet the authorities and guests of honor

HOURS 10:30 - MEDITERRANEAN HALL - HALL 4
FRANCHISING AND FOOD: THE NEW FRONTIER OF DELIVERY
Speakers Roberto Lo Russo, Viviana Authorities

HOW TO WRITE TEXTS OF SALE PERFECT
Speakers: Massimo Petrucci

HOURS 10:30 - ACADEMY HALL - HALL 3
FIRST COURSE OF PREPARED MEAT READY TO COOK
By Federcarni Napoli

HOURS 11:00 - STAGE CENTRAL - HALL 4
SHOW COOKING CAMPANIA TEAM
Organized by the Regional Union of Chefs team of Campania with presentation table

HOURS 11:30 - STAGE CENTRAL - HALL 4
CONFERENCE: "WASTE IN FOOD RESTAURANTS: AWARENESS AND POSSIBLE ALTERNATIVES"

12:00 am - MEDITERRANEAN HALL - HALL 4
PRACTICAL COURSE: "HOW TO INSTAGRAM A PINTEREST INCREASE FOOD SOCIAL AUDIENCE ON LINE"
Rapporteur Fabrizio Morrone
By Digital Challenge

12:00 am - STAGE CENTRAL - HALL 4
SHOW COOKING
By Chef Alfredo Iannacone "Zen Food Lab"

HOURS 12:30 - ACADEMY HALL - HALL 3
PRESENTATION CONFCOMMERCIO CAMPANIA SERVICES AND AGREEMENTS FOR MEMBERS
Presentation and accessions for the Italian Youth Championship Butchers Federcarni
By Federcarni Napoli

HOURS 12:30 - ACADEMY HALL - HALL 4
SHOW COOKING
By Chef Luigi Vitiello President of the Campania Regional Union of Chefs

HOURS 13:00 - ACADEMY HALL - HALL 3
TRAINING COURSE: PREPARATION AND COOKING OF MEAT FINAL TASTING
By Federcarni Napoli

HOURS 13:00 - STAGE CENTRAL - HALL 4
CORNER TASTING: COMPANIES PRODUCTS CULINARY EXCELLENCE BELLS
Organized by the Regional Union of Chefs of Campania

HOURS 14:15 - STAGE CENTRAL - HALL 4
ROUND TABLE: "THE BEER ADDED VALUE OF OUR HERITAGE FOOD"
Edited by Carmela Cerrone.
Speakers Vito loaf of artisan Brewery Serrocroce The Brown IGP Serino "Excellence organoleptic"
Following is a small tasting paired with typical products from Campania

HOURS 15:00 - ACADEMY HALL - HALL 3
TRAINING COURSE: CRUDE MEAT, TARTAR AND FINGER FOOD TASTING FINAL
By Federcarni Napoli

HOURS 15:00 - STAGE CENTRAL - HALL 4
SHOW COOKING
By Lady Chef of the Regional Union of Chefs of Campania

15:30 - STAGE CENTRAL - HALL 4
SHOW COOKING
By Chef Giuseppe Sorrentino President Association of Chefs and Chef Napoli Sanges Achille

16:00 - STAGE CENTRAL - HALL 4
SHOW COOKING
By Chef Sabatino Nunziata Vesuvius Team of Chefs - Chefs Association Torre del Greek Vesuvian area, Nolana, Strianese

16:30 - STAGE CENTRAL - HALL 4
CONFERENCE: "HEALTH COOKING: THE POWER AS A PREVENTION TOOL TABLE"
By the Nutritionist Dr. Katia Tarantino and Prof. Peter Roberto Ram, Chairman Federation of Italian Chefs

HOURS 17:00 - STAGE CENTRAL - HALL 4
CUT VEGETABLES AND PRESENTATION TABLE
By the master Domenico Lucignano multiple world champion and Olympic

16:00 - ACADEMY HALL - HALL 3
TRAINING COURSE: matured British beef DRY AGER
By Federcarni Napoli

16:30 - HALL ACADEMY - HALL 3
TRAINING PREPARED MEAT READY TO COOK
By Federcarni Napoli

Monday, November 18

ORE 10:00
OPENING OF THE HALLS
FOR PROFESSIONALS

10:00 am - MEDITERRAEO HALL - HALL 4
DELIVERY OF THE "AWARD EAT & DRINK" - THE MORNING
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

DELIVERY OF THE PLATE TO EXCELLENCE IN CAMPANIA 7 CHEF FOR RECOGNITION GUIDE MICHELIN 2020

ORE 11:00
A PIZZAIOLO ADHOC IN CRIB FERRIGNO PROCLAMATION OF THE POLL WINNER
A cura di Adhoc Cash and Carry

ORE 11:30
FINAL PRESENTATION EVENING OF THE FOURTH EDITION OF MYSOCIALRECIPE #PIZZAWARD WITH FRANCESCA MARINO, THOMAS AND LUCIANO ESPOSITO PIGNATARO

10:00 am - STAGE CENTRAL - HALL 4
COURSE ON PROVINCIAL BOARDS
Edited by Prof. Peter Roberto Ram, Chairman Italian Federation of Chefs, and Prof. Luigi Vitiello, President URCC Campani

10:00 am - ACADEMY HALL - HALL 3
TRAINING COURSE: The MEAT PREPARED READY TO COOK
By Federcarni Napoli

HOURS 11:00 - STAGE CENTRAL - HALL 4
SHOW COOKING
By Chef Valentina Martone Restaurant Megaron - Paternopoli (AV)

HOURS 11:30 - STAGE CENTRAL - HALL 4
SHOW COOKING
Edited by Chef Gennaro and Antonio Somma Calemma Association of Chefs Sorrento Peninsula

12:00 am - HALL ACADEMY - HALL 3
TRAINING COURSE: "from maturing" SALTING AND AGING OF CURED MEATS
By Federcarni Napoli

12:00 am - MEDITERRANEAN HALL - HALL 4
CONFERENCE "THE MEDITERRANEAN DIET AND FISH NOSTRANO: SUSTAINABILITY 'AND QUALITY' FOR THE FUTURE"
By the Campania Region

RegardsNicola Caputo, Chief Advisor to the President of the Campania Region
Introduce: According Squizzato, Coordinator of CTS Association for the enhancement of pouring Anchovies of Cetara
Moderator: Journalist Carmine Maione

Interventions:

Hector Guerrera - Technical Director of the Research Center on Biodiversity Food Ce.S.B.Al.
Lucia Di Mauro - President of the Association for the enhancement of the pouring of anchovies Cetara
Antonio Limone - Director IZSM Arcades
Vincenzo Peretti - Professor Department of Veterinary Medicine and Animal Production of Federico II

After the conference there will be a sensory analysis workshop organized by the Association for the promotion of Cetara anchovies.

Panel Leader: According Squizzato and Vincenzo Peretti

HOURS 12:30 - ACADEMY HALL - HALL 4

SHOW COOKING
Chef Carmelo Barberi
Organized by the Association of Chefs Team Caserta

HOURS 13:00 - STAGE CENTRAL - HALL 4
TASTING CORNER
Organized by the Regional Union of Chefs of Campania

HOURS 13:30 - ACADEMY HALL - HALL 3
PRESENTATION AND REGISTRATION CHAMPIONSHIP YOUNG ITALIAN BUTCHERS Federcarni

HOURS 13:30 - MEDITERRAREO HALL - HALL 4
MINI COURSE ON MANAGEMENT OF FOOD
- Creation of the menu as a marketing tool
- Management control
- Personnel management: the integration between kitchen and dining room
Organized by the Department of Business Management Institution of the University Federico II

HOURS 14:00 - HALL ACADEMY - HALL 3
TRAINING COURSE: PREPARATION AND COOKING OF MEAT FINAL TASTING

HOURS 14:00 - STAGE CENTRAL - HALL 4
SHOW COOKING
By the Culinary Team Avellino: Chef Ugo D'Alessandro, Gaetano Cerciello, Enzo De Gisi, Pasquale D'Alessandro, Federico Della Cerra

HOURS 14:45 - MEDITERRANEAN HALL - HALL 4
FUNDING OPPORTUNITIES AND TAX BENEFITS FOR COMPANIES AND CATERING
Organized by the Department of Business Management Institution of the University Federico II

HOURS 15:00 - STAGE CENTRAL - HALL 4
"THE RAVECE, GOLD GREEN Irpinia"
Edited by Carmela Cerrone. Speaker Francesco Acampora dell'Olificio "The Cortiglio" and President of Coldiretti Roberto Avellino and Pietro Montone Chairman Italian Federation of Chefs

15:30 - MEDITERRANEAN HALL - HALL 4
MINI COURSE: ENHANCING FOOD influencer marketing SOCIAL AND IDEAS TO REVIVE AND FILL A RESTAURANT
Focus on video and sponsored post, the new paid features, handle tools
By Marketing Italy
https://www.metooo.io/e/marketing-talks

15:30 - MEDITERRANEAN HALL - HALL 3
TRAINING THE matured British beef, DRY AGER
By Federcarni Napoli

16:00 - ACADEMY HALL - HALL 3
TRAINING COURSE: PREPARATIONS OF MEAT READY TO COOK

16:00 - STAGE CENTRAL - HALL 4
SHOW COOKING
Edited by Chef Mariano Harmony and Vincenzo Ferro Provincial Association of Chefs Napoli

16:30 - STAGE CENTRAL - HALL 4
SHOW COOKING
By Chef Pasquale Castaldo Association of Greek chefs Torre Vesuvian area, Nolana, Strianese

HOURS 17:00 - STAGE CENTRAL - HALL 4
TASTING OF BELLS OF COMPANIES PRODUCTS

17:30 - ACADEMY HALL - HALL 3
GREETINGS FROM THE CHAIRMAN PETER PEPPER AND DELIVERY OF PARTICIPATION CERTIFICATES
By Federcarni Napoli

Tuesday, November 19

ORE 10:00
OPENING OF THE HALLS
FOR PROFESSIONALS

HOURS FROM 10:00 TO 13:00 - FAIR MEDITERRANEAN
OPENING MEET & MATCH RESERVED FOR EXHIBITORS
30 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
ROUND TABLE "... FOOD VALUE TO DEFEND, COOKS AGAINST WASTE IN THE FOOD CHAIN: NO TO FOOD WASTE"
Mr Luigi Vitiello President of the Regional Union of Chefs of Campania

HOURS 10:30 - STAGE CENTRAL - HALL 4
SHOW COOKING
"The pizza" by Ciro of Casale Pizzeria Pulcinella- Baiano (AV)

HOURS 11:00 - HALL ACADEMY - HALL 3
Giappo ACADEMY - NAPLES CITY OF TASTE RED SHRIMP ACADEMY PRESENTS: THE MEDITERRANEAN DIET AND JAPANESE DIET IN COMPARISON
Show cooking and insights with experts Serena Maggiulli, Nicola Honey, Enrico Schettino, Jun Toki

HOURS 11:00 - STAGE CENTRAL - HALL 4
SHOW COOKING
By the chef Rinaldo Ippolito GB Montoro Agricola (AV) "The copper onion Montoro"

HOURS 11:30 - STAGE CENTRAL - HALL 4
SHOW COOKING
By Chef Giovanni Arvonio "Pizzeria Madremia" Sirignano (AV)

12:00 am - STAGE CENTRAL - HALL 4
SHOW COOKING
By Chef Giuseppe Zaccaria "Restaurant dal Pescatore" Vietri sul Mare (SA) Chefs Associations Salerno

HOURS 12:30 - STAGE CENTRAL - HALL 4
SHOW COOKING
Edited by Chef Rocco Benevento President Provincial Association Festival of Chefs, Chef Antonio Carbone and Chef Lorenzo Shinto Restaurant "Green Dot" Castelfranco (BN)

HOURS 13:00 - STAGE CENTRAL - HALL 4
TASTING CORNER
Organized by 'Regional Union of Chefs of Campania

HOURS 14:30 - STAGE CENTRAL - HALL 4
SHOW COOKING
Organized by the Pastry Chef Raffaele Vignola "Pasticceria Vignola" Solofra (AV)

HOURS 15:00 - ACADEMY HALL - HALL 3
The AGRI-FOOD NETWORK: LABELS, PROMOTION, PROMOTION, MARKETING
By Agrocepi

HOURS 15:00 - STAGE CENTRAL - HALL 4
SHOW COOKING
By the Savior Chef Cat "Terrazza Calabritto"

15:30 - STAGE CENTRAL - HALL 4
ROUND TABLE "EMERGENCY DEPARTMENT OF SOLIDARITY CAMPANIA"
The human and professional value in emergencies

15:30 - MEDITERRANEAN HALL - HALL 4
PIZZA AND 'THE MEDITERRANEAN DIET
By the Campania Region

HOURS 17:00 - STAGE CENTRAL - HALL 4
FINAL SALUTE
By the Italian Federation of Chefs and the Regional Union of Chefs Campani