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Italian gastronomy by ICE and Sirha Food

Italian cuisine, the expression of a historical terroir and a creative culture, has a particular notoriety in the restaurant industry where its deep traditions and its artisanal know-how can be valued and reinterpreted by many creative and prestigious chefs.
Italy is the leader in terms of combined PDO and PGI: each region is full of gourmet nuggets that give rise to local and creative recipes from varied and preserved traditions.
Culinary Made in Italy continues to excel, while evolving to satisfy the desires of consumers looking for healthier, refined and planet-friendly products.

Italian products are always more innovative, more transparent and ever more concerned about the protection of biodiversity and the environment. It is no coincidence that the slow food movement was born in Italy in Piedmont. This movement claims the right to healthy, varied food that respects local traditions and Italian cuisine is its standard bearer.

This culinary journey to the heart of the Italian regions will begin, with a breakfast with Franco-Piedmontese flavors, on Saturday January 21 at Sirha Lyon, a show where Italy has a strong presence with the largest international pavilion organized by the ICE-Agence, and will finally reach its peak during the Sirha Omnivore Paris festival from September 10 to 12 at the Parc Floral. Along the way, several events will take place.

To find out more, meet at the Sirha Food Forum from 9 a.m.

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