Events

24th april

H. 11.00
Emilia Romagna Communication
Presentation of the national mussel festival

H. 11.15
Emilia Romagna Communication
Presentation of the Rimini Seafood Summit

H. 11.45
Show Cooking
Risotto-style “spaghettone”
with fish broth and raw sea bream
by chef Filippo La Mantia

H. 12.30
Show Cooking
Clam soup, rainbow trout,
sea bream and calamari squid
by chef Filippo La Mantia

H. 15.30
Sicily Communication
From the Identity Register of Mediterranean
Fisheries and of the Fishing Villages to Sicily Sea Food

H. 16.15
Show Cooking
Lime pesto couscous with ginger, capers, toasted almonds, roast cherry tomatoes and swordfish tempura
by chef Filippo La Mantia

H. 17.00
Show Cooking
Roast mackerel in breadcrumbs with fennel
and orange salad and salmoriglio dressing
by chef Filippo La Mantia

25th april

H. 10.15
Emilia Romagna Communication
Presentation of the Cervia Salt festival

H. 10.30
Tuscany Communication and tasting

H. 11.15
Show Cooking
Sardinian Fregola pasta with tuna, cuttlefish,
octopus, chickpeas and parsley
by chef Filippo La Mantia

H. 12.00
Round Table of the Ministry of Agricultural,
Food and Forest policies (Mipaaf)
Traceability and labelling: guarantee of quality
With the participation of:
the Director-General for maritime fisheries
and aquaculture, Riccardo Rigillo
the President of the Italian Fish
Farmers’ Association (API), Pier Antonio Salvador
the Director of Eurofishmarket, Valentina Tepedino

Show Cooking
Orecchiette pasta with broccoli rabe, potatoes,
clams and tuna bottarga
by chef Filippo La Mantia

H. 15.30
Sicily Communication
Presentation of Blue Sea Land 2018 edition

H. 16.15
Show Cooking
Mini oily fish burger with a crispy bread wafer
and seafood mayonnaise
by chef Simone Santini

H. 17.00
Show Cooking
Perch in aromatic herbs with concassè
and cream of pea and mint
by chef Simone Santini

26th april

H. 11.00
Emilia Romagna Communication
The fish production chain in Emilia Romagna
in the quest for excellent fish products

H. 11.15
Emilia Romagna Communication
Presentation of the production chain
of the short-necked clam from the Ferrara Delta

H. 11.45
Show Cooking
Fish bresaola, mixed salad leaves and green apple
by chef Simone Santini

H. 12.30
Show Cooking
Mantis shrimp risotto with endive
lettuce and Neapolitan olives
by chef Simone Santi