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More Info
| Time |
Activity | Venue |
| 8:00 – 9:00 | Opening of the Garisenda Hall to exhibitors and tables set up. |
Hotel NH Bologna De la Gare –Sala Garisenda (Garisenda Hall) A+B – Intermediate floor |
| 9:00 - 10:00 |
Greeting and reception by the Consul for Economic and Commercial Affairs of Spain in Milan, Carmen Balsa. Introduction to the food and beverage market in Italy, featuring Ferruccio Castelli, Head of the Agri-Food, Wine and Services Department of the Commercial Office of Spain in Milan. Breakfast for all exhibitors. |
Hotel NH Bologna De la Gare – Sala Garisenda (Garisenda Hall) C - Intermediate Floor |
| 10:00 - 17:00 | Opening of the Hall to guests and product tasting. |
Hotel NH Bologna De la Gare – Sala Garisenda (Garisenda Hall) A+B - Intermediate Floor |
| 12:00 - 13:00 | Masterclass on slicing, serving and plating techniques of the jamón ibérico held by Raffaele Bertolini, Professional Jamón Cutter (cortador). |
Hotel NH Bologna De la Gare – Sala Garisenda (Garisenda Hall) C - Intermediate Floor |
| 17:00 |
Closing of the event |
1. Masterclass topics:
- The Iberian pig and its characteristicsThe uniqueness of the jamón iberico
- Slicing techniques: Knife or machine slicing?
- How to start slicing a piece of jamón iberico
- What are the characteristics of the perfect "loncha" de jamón (slice)
- How to get the most out of the "loncha"
- How to best preserve the jamón iberico once it is slicedThe serving and plating of the jamón iberico
2. The Masterclass will be held by the Italian Professional Cutter RAFFAELE BERTOLINI. He has extensive professional experience in the field of hams and cured meats as well as their slicing; he works with several commercial distribution and catering companies. He is a professional ham and cheese taster, as well as oficial member of ONAS and ONAF.
