The Barcelona Biennial Food Fair dates back to its experience in the food sector, a permanent focus on the path of Industry, always in the challenge of innovation. Since its first edition in 1976, the Barcelona International Food & Drink Fair has experienced constant progression...

TUTTOFOOD is the B2B fair for the entire agri-food ecosystem. Global and innovative, it is the point of reference in the world for producers and distributors of quality products from the entire food and beverage supply chain who meet buyers with effective purchasing power at the event...

The reference event for the Italian agri-food sector
Cibus returns to its historic dates in May. Over 60,000 visitors from all over the world and over 3,000 exhibiting companies are expected. The themes of this edition will touch on the relationships between industry and distribution, the role of the agricultural supply chain...

Cheese 2019, the most important event dedicated to cheese, in Bra, is about to begin .. The Slow Food event entirely dedicated to cheese and derivatives will start in Bra (TO) from 20 to 23 September 2019. Caseificio Aversano will be present with its products.

Aversano products land on Giglio Island! The islanders will thus be able to taste our local specialties, combining them with their traditions and the gifts of their sea.

A few days and we will be present with our stand at the Cheese Slow Food 2017 fair from 15 to 18 September. VI ASPETTIAMO !!! QUALITY IS ALWAYS PRESENTED

Drain the superfluous milk from the buffalo oval Wrap it with a whole slice of Parma ham, place it in a small ovenproof dish, and season with a tablespoon of oil. Bake at 150 ° for 8 minutes.

In a pot sauté the the onion, the carrot and the celery stalk with the oil, when they look cooked and golden add the passata and salt to taste, cook for at least 20 minutes and add the basil at the end.

Put the dry mushrooms in a bowl with enough warm water to cover them for about 20 minutes, to make them soft. When the 20 minutes are over, squeeze the mushrooms

Dice the salmon and marinate it with the grated lemon peel, drained green peppercorns and the wild fennel herb. Season the salmon with coarse salt before using it. Sauté the finely chopped shallot with a little oil and butter.