{"id":11609,"date":"2025-08-11T21:20:01","date_gmt":"2025-08-11T19:20:01","guid":{"rendered":"https:\/\/stefaniacorrado.net\/ill-take-you-with-me-to-cibus-2012\/"},"modified":"2025-08-11T21:20:01","modified_gmt":"2025-08-11T19:20:01","slug":"ill-take-you-with-me-to-cibus-2012","status":"publish","type":"post","link":"https:\/\/stefaniacorrado.net\/en\/ill-take-you-with-me-to-cibus-2012\/","title":{"rendered":"I&#8217;ll take you with me to Cibus 2012"},"content":{"rendered":"<p>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 <a href=\"http:\/\/www.zero.eu\">Zero.<\/a><\/p>\n<h3 data-start=\"745\" data-end=\"1266\"><em>My Cibus:<\/em><\/h3>\n<p data-start=\"745\" data-end=\"1266\">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 <strong>Moreno Cedroni<\/strong> , guest at the <strong>Verrigni<\/strong> 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.<\/p>\n<p data-start=\"1268\" data-end=\"1683\">We delved into the wine jelly made with Lacrima di Morro d&#8217;Alba\u2014one of my favorite wines\u2014and 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.<\/p>\n<p data-start=\"1685\" data-end=\"1954\">Shortly afterward, I came across the <strong>Olitalia<\/strong> stand, which was presenting three new oils: Extra, Monocultivar, and Fridor. <strong>Danilo Ang\u00e8<\/strong> was there with a tasting menu that coherently showcased the versatility and identity of oils in the kitchen. I had the opportunity to taste:<\/p>\n<ul>\n<li data-start=\"1958\" data-end=\"2056\">Chicken breast in oil with Taggiasca olives and onion jam and Modena balsamic vinegar;<\/li>\n<li data-start=\"2059\" data-end=\"2157\">Salmon marinated with oil and beetroot (yes, that day salmon was truly the star!);<\/li>\n<li data-start=\"2160\" data-end=\"2246\">Slow-cooked egg with creamed potatoes and oil and purple potato chips;<\/li>\n<li data-start=\"2249\" data-end=\"2295\">Creamy chocolate with extra virgin olive oil;<\/li>\n<li data-start=\"2298\" data-end=\"2427\">And my favorite: brick pastry cones with cheese mousse and three balsamic jams (strawberry, fig, and onion).<\/li>\n<\/ul>\n<p data-start=\"2429\" data-end=\"2707\">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 <strong>oil<\/strong> can be <strong>a creative protagonist<\/strong> and not simply a condiment.<\/p>\n<p data-start=\"2709\" data-end=\"2878\">For me, Cibus 2012 was above all this: meetings, tastings, stories. An opportunity to gather ideas to transform into future projects, content, or inspiration.<\/p>\n<p data-start=\"2880\" data-end=\"2889\">See you soon!<\/p>\n","protected":false},"excerpt":{"rendered":"<p>A journey through flavors and stories at Cibus 2012 through the eyes of Stefania Corrado: encounters with big names like Cedroni and Ang\u00e8, ideas to savor, and inspirations to transform.<\/p>\n","protected":false},"author":1,"featured_media":11281,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[766],"tags":[781,782,783,785,786,784,780,779,396],"class_list":["post-11609","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-events","tag-cibus-2012-en","tag-culinary-inspirations","tag-danilo-ange-en","tag-food-events","tag-food-fairs","tag-food-storytelling-en","tag-moreno-cedroni-en","tag-parma-fair","tag-stefania-corrado-en"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.9 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>A Tour of Cibus 2012 | Events | Stefaniacorrado.net<\/title>\n<meta name=\"description\" content=\"A journey through flavors and stories at Cibus 2012 through the eyes of Stefania Corrado: encounters with big names like Cedroni and Ang\u00e8, ideas to savor, and inspirations to transform.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/stefaniacorrado.net\/en\/ill-take-you-with-me-to-cibus-2012\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"A tour of Cibus 2012\" \/>\n<meta property=\"og:description\" content=\"Cibus: A trade fair of this magnitude, as always, sparks decidedly contrasting opinions. 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