These early 2023 months have seen the buononaturale team engaged in various sector events:

• Just a few weeks ago, on May 8-11, the TUTTOFOOD trade show welcomed to Milan over 1,200 exhibitors and 83,000 industry professionals from 132 countries. Here, on the buononaturale booth (#K32, Hall 5P), we held four days of continuous showcooking, which focused on simple combinations of our ORGANIC (and often vegan) sauces with our frozen pasta — with 18-month shelf life instead of 30 days. We cooked various shapes, from typical local ones such as scialatielli and fusilli avellinesi to the more unique potato buttons (purple or lemon-flavored) and ravioli with “baccalà” cod, pumpkin, butter and sage, etc…
• Earlier this Spring, on 16-17 April, in a human-scale setting at the ExCel center of London, the Natural & Organic Products Europe (NOPEX) trade show opened the doors for its 25th edition, welcoming over 10,500 exhibitors in just two days. The buononaturale booth (#Q40-H) in the Italian Pavillion welcomed illustrious guests, including gluten-free Chef Antonio Alderuccio (here for The Times’ feature story).
• buononaturale also exhibited at Nurnberg’s BIOFACH, which came back this February, 14-17, with an impressive first in-person show. The four-day event attracted almost 36,000 industry professionals from 135 countries, all focused on organic and natural foodstuffs. Here, we exhibited in the Italian Pavilion, on booth #110-15, Hall 4.