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Trade Shows

Innovation Award Finalists At TUTTOFOOD 2021, With 150,000 Visitors.

8 June 2022by buononaturale

From October 22 through October 26, Milan hosted the 2021 edition of the TUTTOFOOD international trade, a cornerstone event in Italy and around the world for excellence and innovation in the Food&Beverage industry. TUTTOFOOD 2021 took place simultaneously with HostMilano and MEAT-TECH, the event dedicated to technological advances for meat processing and ready meals.

The end result was astonishing, especially considering the two years of closure due to the pandemic: Over 150,000 visitors, far more than the over 82,000 registered in the previous edition of 2019; over 1,400 exhibiting companies, of which 433 from abroad representing 43 countries.

At buononaturale, we experienced a very lively stand in Hall 14, # A43. What is more, our line of organic vegan sauces was showcased in Hall 6 (booth M23) as a finalist in the “Innovation” category of the Better Future Award, organized by Fiera Milano SpA. Over the five-day event, our team met over 500 guests, cooked over 100 original recipes, and showcased over 90 unique Italian specialties. Our Chef Ambassador Vincenzo Squarciafico, who boasts twenty years of experience in Russia and around the world, delighted visitors with his innovative remakes of traditional Italian dishes. The key principles of our brand were at the heart of each recipe, which relied exclusively on buononaturale products: the elegant naturalness of a country with over 3,000 years of history, the stupefying result of innovation carried out also with eye on simplicity and rapidity.

We want to thank all of those who contributed to transforming this five-day trade show into a milestone on our journey toward a prevailing wholesome, balanced eating lifestyle. We look forward to seeing you at the next major international trade show of the Food&Beverage industry, The Specialty Food Festival, which will be held in Dubai from Sunday, November 7 to Tuesday, November 9. Come to visit us in the Zabeel Hall of the Dubai World Trade Center, at booth # Z4 F51 8, where we were selected by the Italian Government to exhibit in the Italian Pavilion.

SPOILER ALERT: Today, as the first Monday of November, we will broadcast the second episode of our latest cooking miniseries, “The Chef’s Corner,” with the aim of taking you around the world with us, fair after fair. We will continue our journey at CIBUS 2021, with another breathtaking episode.

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Cooking Miniseries

Eat Like Italians – 1X02: Tiramisù with hazelnut cream.

21 February 2019by buononaturale

This dish was born from the collaboration with Michelin-starred Chef Paolo Barrale as expression of the land it was made in, of its traditions and values. We invite you to watch the pilot video of our first cooking miniseries Eat Like Italians, designed to share the emotions of Italian gastronomy, ancient and modern, and unveil a few curious facts about our ingredients and the recipe in general.

Let our journey through the most authentic culinary traditions of Italy continue. And so, we shall find out more about the secrets of the Dolce Vita.

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Cooking Miniseries

Eat Like Italians – 1X01: Risotto with pumpkin and almond pesto.

3 February 2019by buononaturale

This dish was born from the collaboration with Michelin-starred Chef Paolo Barrale as expression of the land it was made in, of its traditions and values. We invite you to watch the pilot video of our first cooking miniseries Eat Like Italians, designed to share the emotions of Italian gastronomy, ancient and modern, and unveil a few curious facts about our ingredients and the recipe in general.

Let us continue on our journey through the most authentic culinary traditions of Italy. And so, we shall find out more about the secrets of the Dolce Vita.

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Cooking Miniseries

Eat Like Italians – 1X00: Linguine with turnip tops, smoked herrings, and “crusco” peppers

21 December 2018by buononaturale

Linguine with turnip greens, smoked herring, and “crusco” peppers.

This dish was born from the collaboration with Michelin-starred Chef Paolo Barrale as expression of the land it was made in, of its traditions and values. We invite you to watch the pilot video of our first cooking miniseries Eat Like Italians, designed to share the emotions of Italian gastronomy, ancient and modern, and unveil a few curious facts about our ingredients and the recipe in general.

Let our journey through the most authentic culinary traditions of Italy begin. And so, we shall find out more about the secrets of the Dolce Vita.

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A few fun facts:

  1. Our pasta is desiccated for about 30 hours at low temperatures reaching a maximum of 50 degrees Celsius. The long desiccation process allows for the uniform evaporation of the water from the bronze wire-drawn pasta dough, which in turn translates into a pasta that retains the typical aromas of durum wheat and is more digestible.
  2. The crusco (i.e., “crunchy” in the local dialect) pepper is a particular type of non-spicy pepper, namely the Peperone di Senise IGP. It is grown around February-March and is harvested in August. After harvesting, these local peppers are laid over sheets for a couple of days in a well-ventilated environment; following this step, necklaces, up to 150cm in length, are made from them and hung on balconies or in warm places with low humidity levels.
  3. The smoked herring originates somewhere in Northern Europe. It became integral part of Southern Italian gastronomies thanks to the Norman invasion dating back to the 11th century. This fish represented a great resource for peasant cuisine, as it reached landlocked villages lacking fresh produce due to their distance from the sea or coastal towns whenever bad weather prevented fishermen from going out to sea.

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