Two days with the protagonists of creativity in catering, hotel hospitality, pizzerias and mixology to outline together the cuisine to come and train professionally.
This is what FoodExp promises, tomorrow and the day after in Lecce, in the welcoming Dominican Cloister.
The idea of "Explorers. Daring challenges | Original visions" comes from a reflection on the advantage that professionals who invest in study and research have, driven by the desire to travel routes far from their comfort zone and find new stimuli to metabolise and rework in a personal and distinctive way, to offer unique experiences.
Among the guests of this edition, chef Davide Oldani for the first time at FoodExp, the two protagonists of the memorable lunches Himanshu Saini from Dubai and Jessica Rosval from Modena, Yoji Tokuyoshi, who will bring the philosophy of his Milanese restaurant Bentoteca to Salento, and then Davide Di Fabio, Paolo Griffa, Michele Lazzarini, Errico Recanati, Franco Pepe, Diego Rossi, Chiara Pavan and Francesco Brutto, Lucia De Luca and Valerio Serino, Alessandro Pipero and Ciro Scamardella, the sommeliers Giulia Caffiero and Mattia Spedicato of Geranium Copenhagen, the pastry chef Andrea Tortora and the starred wines of Puglia, an integral part of the "Secret Sense" project.
The main theme will be accompanied by three highly topical concepts: The new food generation, focused on young talents, explorers par excellence and witnesses of the cuisine to come;
Food & Pairing, the new frontier of mixology in large kitchens with the contribution of Domenico Carella, owner of cà-ri-co in Milan, and the participation of bartenders Martina Bonci, Giacomo Giannotti, Edoardo Sandri and Bastien Rémillieux;
Grill & BBQ, interpreted by great chefs.
In the Dominican Cloister there are also the "Only the Best" tasting tables, reserved for over fifty exhibitors.
Two "Memorable lunches" with Himanshu Saini (Trèsind Studio *Michelin in Dubai) and Jessica Rosval (Casa Maria Luigia in Modena), as well as many meetings up to the final event with "Fumo - The revolution of Grill & BBQ".
In the catering and hospitality sector "we witness too often the tendency towards homologation, the attempts to propose pre-packaged models, the pursuit of the fashions of the moment. - underlines Giovanni Pizzolante, creator and organizer of FoodExp with his company Sinext. - In this edition we want to give space to those who experiment, take risks, putting their face forward and letting their personality emerge in the kitchen as well as in the dining room.