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Conferences

Sala Congressi Caravaggio

Participation in conferences and workshops is free and free for all B2Cheese ticket holders (Thursday and Friday) or Cheese Festival (Friday afternoon, Saturday and Sunday).

10.30 – 13.00

Internationalization of dairy products: prospect and strategies for making our cheese successful

5 dairy sector’s experts are going to speak about the specific moment that the dairy trade is going throught showing a summary of opportunities and prospectives offered by the European’s legislation and market trends.

Promoted by

Assocaseari – Confcommercio Imprese per l’Italia

Speaker

– Christophe Lafougere, Girà Director
– Christian Jochum, quality organization President group Copa-Cogeca
– Riccardo Garosci, Vice-president AICE
– Paolo Zanetti, Delegate Councilor Zanetti SpA e Vice-president Federalimentari
– Alice O’Donovan, Legal&Policy Adviser Eucolait

14.30 – 16.00

The market reward quality

Sector’s operators are going to examine new trends that guided the nowadays Italian’s dairy purchase. Starting form an overview of the broad consume and the analysis of the GDO’s drives arriving at the analysis of the main Italian’s export markets.

Promoted by

Assolatte

Speaker

– Giuseppe Ambrosi, Assolatte’s President
– Pool of experts GFK Italy
– Giorgio Baldini, Esselunga’s Director of food puchases, dairy products and cold cuts
– Fabio Leonardi, Assolatte’s appointed Councilior for internationalization

16.30 – 18.00

Natural Solutions for increase in value your’s products

The need to produce high quality cheeses involve deeper study of productions’s technology and the caracteristic’s micloflora in order to make up for it by using reinforcing crops and protecting the microbiological impoverishment of milk caused by the improvement of hygenic conditions of the farm, expecially the milking conditions it is throughout the production fair, defending the peculliar characterics of cheeses.

In fact, it is not uncommon to see a progressive decrease in microbial diversity and changes in crop activity that result in increasing problems in the coagulation and technological management of curds.

Sacco has given the grease reinforcement crops suitable to compensate for any qualitative and quantitative changes in species and strains naturally present ing the mille, by selecting strains with particular functional propeties over the years (acidifying, flavoring, protecting and probiotic) that reppresent a valid support in the dairy’s sector helping to mignore and support the natural’s microflora.

Promoted da

Sacco System

Speaker

– Dott.ssa Mara Bernasconi, Director of Sales Italy Sacco System

10.30 – 13.00

Proud to be local, proud to feel global – The DOP cheeses’s summit

A comparison on the prospetcts of the Italian’s dairy. The strenghth of DOP
certifications in order to defende the appreciation of Made in Italy.

Promoted by

AFIDOP

Speaker

– Piero Manzoni, CEO NeoruraleHub, Menoenergia’s President Rigenerative Agriculture
– Giulio Curone, DIMEVET University of Milan, Veterinary Physiology
– Carlo Fiori Guffanti, CEO Luigi Guffanti 1876 Traditions and territory
– Attilio Zanetti, Managing Director Zanetti SpA, member of EDA’s board, World Dairy Forum
– Piercristiano Brazzale, members CdA Brazzale SpA, Fil-IDF’s Vice-Presitent e SPCC’s (scientific and programming coordination committee) President and Fil-IDF, dairy intenrational Federation
– Augusto Enrico Semprini, aggregate Professor University of Milan, M.A. O.N.A.F

11.30 – 13.00

Cheese and future

A look at the future of Italian and international dairy’s Industry at 360 degrees, in order to identici trends, opportunities and the need to be integrated in complex system.

Speaker

– Piero Manzoni, CEO NeoruraleHub, Menoenergia’s President Rigenerative Agriculture
– Giulio Curone, DIMEVET University of Milan, Veterinary Physiology
– Carlo Fiori Guffanti, CEO Luigi Guffanti 1876 Traditions and territory
– Attilio Zanetti, Managing Director Zanetti SpA, member of EDA’s board, World Dairy Forum
– Piercristiano Brazzale, members CdA Brazzale SpA, Fil-IDF’s Vice-Presitent e SPCC’s (scientific and programming coordination committee) President and Fil-IDF, dairy intenrational Federation
– Augusto Enrico Semprini, aggregate Professor University of Milan, M.A. O.N.A.F

Workshops

Sala Workshop Colleoni
11.30 – 13.00

Cheese, tourism and territory

Identity dairy’s products: esteem and promotional factors as a tourist destination in a territory.

Speaker

– Roberta Garibaldi, enogastronomici turism Expert
– Matthew J. Stone, Associete Professor California State University, Chico
– Alessandra Argiolas, Argiolas Formaggi’s Head of marketing
– Maria Cristina Crucitti, Cheese Storyteller

14.30 – 16.00

The development of the business: instruments and special financial

Doing business, growing and internazionalising. how a large banking gruppo can assist dairy business in the developement process.

Promoted by

Banca Mediolanum

Speaker

– Dott. Andrea Guazzi, Responsabile Wealth Management di Banca Mediolanum

16.30 – 18.00

The cheese energy

Save energy, costs and environment in order to compete better.

Speaker

– Piero Manzoni, CEO NeoruraleHub
– Mauro Alberti, CEO Meno Energia
– Cesare Baldrighi, Consorzio Grana Padano’s President
– Damiano Brembati, Agricultural Businessman Brembo Farm
– Paolo Cantarelli, COO Granarolo

9.30 – 11.00

Traceability and innovation

Production chain traceability as an opportunity for the industry and a costumerai guarantee: the technology at the service of producers.

Relatori

– Giovanni Cuccia, IT-Impresa
– Simone Cavalli, Partner, CEO – Kyber Consulting
– Roberto Marini, Real Time
– Mauro Quaini, PuntoCom
– Elio Ragazzoni, Direttore Responsabile Informa

11.30 – 13.00

The hidden ingredient to guarantee food safety

Is the control System impose by Italian legislation in order to guarantee the agri-food chain a constraint or a opportunities for industry?

Promoted by

Direzione Veterinaria ATS Bergamo

Speaker

– Dott. Antonio Sorice, Bergamo’ ATS Veterinary Departiment’s Director
– Dott. Stefano Foschini, Director U.O. Veterinary Lombardy Region
– Dott. Gianfranco Drigo, Coldiretti’s Director Bergamo
– Francesco Maroni, Progetto Forme’s President

14.30 – 16.00

No waste: a responsibility to share

The modern society tends to waste and destroy a huge part of alimentar products that could be helpful to thousands of people. The Banco Alimentare mission consists to facilitate the recovery of food resources that would ,otherwise be lost.

Promoted da

Fondazione Banco Alimentare

Speaker

– Vittore Mescia, Operations’s Responsable, Banco Alimentare Founder
– Francesco Di Carlo, Supply Resposable, Banco Alimentare Lombardia

11.30 – 13.00

Smart Land territorand circular economy

The plannings of Bergamo’s Istituti educativi Foundation on new community economies and sustainability.

Promoted by

FIEB Fondazine Istituti Educativi di Bergamo

Relatori

– Aldo Bonomi, Sociologist, Ricercator, Consorzio Aaster’s Director
– Giuseppe Guerini, Cooperativa Sociale Evosviluppo’s President, Confcooperative’s President
– Maurizio Martina, Member of Parliament, Minister of Agricultural, Food and Forestry Policies
– Erminio Salcuni, Educator, ABF’s Director, Bergamo
– Luigi Sorzi, FIEB’s President
– Luciano Valle, philosopher and theologian, Ethical evnironment and Ecosofia’s academic

14.30 – 16.00

Presentation of Alberto Marcomini’s book “Sulla strada del formaggio”

Alberto Marcomini, Great expert and connoisseur of dairy art presents his last work.

Speaker

Alberto Marcomini: giornalista, scrittore, Chavalier et Maître fromager de France.

16.30 – 18.00

In the sign of quality: animal’s wellness and VerdeLatteRosso project

The central role of cooperation for the production of healthy, quality and sustainable food form a social, ethical and environment point of view. The Italian cooperatives’s Alliance explains its strategic commitment to maintain the Made in Italy milk supply chain through the countryside and to maintain high animal welfare that allows high productivity and ethical and qualitative standards to be maintained.

Promoted by

Confcoopertative

Speaker

– Giuseppe Guerini, Confcooperative’s President Bergamo
– Marco Menni, Confcooperative’s Nazionational Vice-President
– Giovanni Malanchini, Segretario Ufficio di Presidenza e Consigliere Regione Lombardia
– Giovanni Guarneri, Confcooperative’s. milk sector President – FedAgriPesca
– Luigi Bertocchi, Zooprofilattico Lombardy and Emilia Romagna Vetenerinary Institute’s Dirigent “B. Ubertini”

11.30 – 13.00

The cheese etiquette

Service temperature, to each cheese its blade-the cut, the ch’esse cart, the use of cheese in kitchen, the packaging and the conservation.

Promoted by

ONAF Organizzazione Nazionale Assaggiatori di Formaggio

Speaker

– Cornelio Marini, m.a. Onaf
– Armando Sobatti, Chef Executive Corporate, Dussmann Company
– Simone Sargentoni, Il Fiorino Cheese Factory

14.30 – 16.00

Which bread for which cheese

Excursus on the heritage of Italian biodiversity represented by both largeItalian’s grains and cheese sand their elective meeting place; the perfectcombination of bread and cheese according to different perspectives: historical, geographical, organoleptic, aesthetic with some daring trespassing.

Promoted by

Accademia del panino italiano – ASPAN Bergamo

Speaker

– Alberto Capatti, Gastronomy Historian
– Stefano Caccavari, Mulinum’s Founder
– Paolo Leone, Teacher and member of the scientific committee of Food and Society Master of University Bicocca of Milan- Representative of the Consortium for the safeguard of DOP Gorgonzola Cheese

Altri eventi

Area Lounge Pad. A
10.30 – 11.30

Workshop “Newlat Food”

15.30 – 17.00

Contest “Formaggi d’amare

Show cooking, semifinals.

ore 10.30 – 11.30

Workshop “Newlat Food”

ore 14.30 – 15.15

Workshop “Food goes digital: innovations and opportunities

Promoted by EMERGE.

ore 15.30 – 17.00

Contest “Formaggi d’amare

Show cooking, semifinals.

ore 15.30 – 17.00

Contest “Formaggi d’amare

Show cooking, finals e awards.



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