Program
  • Saturday, February 15, 2020
  • 11:00 - 11:45
  • Memo
  • Food Attraction Lab - Hall A4
  • Angelo Biscotti Executive Chef of CAST Alimenti
  • Sunday, February 16, 2020
  • 11:00 - 11:45
  • Memo
  • Food Attraction Lab - Hall A4
  • Angelo Biscotti Executive Chef of CAST Alimenti
  • Sunday, February 16, 2020
  • 15:45 - 16:30
  • Memo
  • Food Attraction Lab - Hall A4
  • Angelo Biscotti Executive Chef of CAST Alimenti
  • Monday, February 17, 2020
  • 13:00 - 13:45
  • Memo
  • Food Attraction Lab - Hall A4
  • Angelo Biscotti Executive Chef of CAST Alimenti
  • Tuesday, February 18, 2020
  • 12:00 - 12:45
  • Memo
  • Food Attraction Lab - Hall A4
  • Angelo Biscotti Executive Chef of CAST Alimenti

CAST Alimenti, the school of “Mestieri del Gusto”, takes part to Beer & Food Attraction with experimental laboratories and innovative ideas designed for a 4.0 restaurant.

CAST Alimenti will create dishes focusing on the "Frozen" theme to enhance the importance of frozen products in a quality kitchen, on the "New foodservice formats" suggesting street food solutions to keep up with the time and on the "Free from" theme to offer quality food designed for this specific dietary requirement. Through practical examples and show-cookings, combined with Talks and short interviews to our chefs, the operator has the possibility to try a quality offer combined with beer or spirits.

For this show cooking about "Frozen", chef Angelo Biscotti will propose:

"Halibut in seaweed tempura, peas, cuttlefish ink tapioca, trout eggs". A fine North Sea white fish paired with a delicate pea-water mayonnaise, cuttlefish-blown tapioca pearls and trout eggs.

Organised by Cast Alimenti  in collaboration with IEG - Italian Exhibition Group