Cibus is a trade fair that, due to its size, always sparks contrasting opinions. Personally, I prefer to focus on what it can offer in terms of stimuli and new inspiration, willingly leaving the media controversies to others. Last week I stopped in Parma, partly to satisfy my curiosity and partly to gather creative ideas to share, also in my role as a correspondent for the free press Zero.
My Cibus:
Seen through the eyes of someone who is always fascinated by flavors, ideas, and gastronomic narratives capable of surprising. A journey that began with the fortunate meeting with Moreno Cedroni , guest at the Verrigni stand. With his usual generosity, he told me about his products, visions, and experiments: from strawberry and thyme jam to late mandarin, all the way to lemongrass juice. Closing my eyes for a moment, it felt like I was traveling to distant horizons, amidst spices and oriental influences.
We delved into the wine jelly made with Lacrima di Morro d’Alba—one of my favorite wines—and then into the fascinating story of a marinated salmon, further elevated by a sweet and sour raspberry and ginger sauce. A tale of flavors and imagination, which left me wanting to visit one of his restaurants in the Marche region as soon as possible.
Shortly afterward, I came across the Olitalia stand, which was presenting three new oils: Extra, Monocultivar, and Fridor. Danilo Angè was there with a tasting menu that coherently showcased the versatility and identity of oils in the kitchen. I had the opportunity to taste:
- Chicken breast in oil with Taggiasca olives and onion jam and Modena balsamic vinegar;
- Salmon marinated with oil and beetroot (yes, that day salmon was truly the star!);
- Slow-cooked egg with creamed potatoes and oil and purple potato chips;
- Creamy chocolate with extra virgin olive oil;
- And my favorite: brick pastry cones with cheese mousse and three balsamic jams (strawberry, fig, and onion).
An intense experience, made of well-calibrated contrasts and a beautiful lesson in technique and taste. Danilo, with whom I have also shared several training experiences in the past, has confirmed once again how oil can be a creative protagonist and not simply a condiment.
For me, Cibus 2012 was above all this: meetings, tastings, stories. An opportunity to gather ideas to transform into future projects, content, or inspiration.
See you soon!
