The exhibition space of the Prosciutto di Parma Consortium, located in Pavilion 2 – I 26, is an area of 180m2 decorated in the distinctive style and colours of the brand and bearing the names of all the producers; a place that will facilitate meetings between Consortium companies and their clients, and also offer a showcase of taste and goodness to visitors.

This year the Consortium will be collaborating with partners including: Hotel and Catering School –IAL Serramazzoni, Parma Quality Restaurants, Vini dei Colli di Parma Consortium and Mulino Soncini.

Every day there will be two cooking shows from 1pm to 3pm, run by the School and the Parma Quality Restaurants chefs.

They will create tasty recipes based on Prosciutto di Parma, which will also be served paired with Colli di Parma wines and Micca di Parma bread made with ancient grains.

Cibus will also be a platform for the presentation of new events in the Prosciutto di Parma world, in particular:  on Monday, May 7th at 2pm we will discuss the 21st edition of the Parma Ham Festival, which will be back again in September with starred chefs, good food, music and culture; on May 8th, at 2pm, as part of the Parma 360 Festival of Contemporary Creativity,  a competition will take place involving young artists creating an installation about the connection between Prosciutto di Parma and its production area.

Ilaria Notari, journalist and TV presenter, will introduce the events scheduled in the exhibition area for the duration of the trade show.