May 20 – “An ice-cream on the plate” is served: sweet or salty, take your pick! The 4th edition of “Ice-cream on the plate with Prosciutto di Parma, Parmigiano-Reggiano, and DOP and IGP products.” The fair confirms the great skill of the Italian chefs by bringing new sensations to the eyes, nose and mouth – highlighting ice-cream’s incredible versatility. The event is organized by INformaCIBO, the Italian magazine, in partnership with: Alma, the international training center of Italian cuisine directed by Gualtiero Marchesi; Parma Food; the Parma Chamber of Commerce; and Fiere di Parma, which rallied 100 chefs to prepare a dish of high culinary creativity. After a few previews held in Singapore, Venice, Hong Kong and Parma, the recipes by Michelin-Star chef Gaetano Trovato, Mauro Bellodi and Alessandro Salandini will go global. In the coming weeks, INformaCIBO will provide restaurants around the world with the recipes to be prepared on July 23-29 for the festival. Also, the event will be combined with “The World Day of Italian regional cuisines for Expo 2015.” For six days, the best restaurants in Rome, Venice, in the Italian Food Valley, Parma, New York, Puerto Rico, Beijing, Singapore, Hong Kong, Mexico City, Bora Bora, Montenegro, Spain, France, Switzerland and many other parts of the world will serve ice-cream with Parmigiano-Reggiano, Prosciutto di Parma and other traditional products.
