HORECAVA 2020 COUNT DOWN: 12 days left
Enzo Sisto 1 januari 2020
Only 12 days left.
We are preparing this event as good as we can. It will be great to meet you all.
Many foreign European very important guests will stay on our stand.
You can visit us beteween 10 and 18 hours: every day tasting, talking, networking, meeting and enjoying life.
Here you have an update of some of the guests from France and Italy:
Name Enterprise Job Why you have to meet them?
| Elodie Gibet | SOCOPA part of BIGARD group. | EU export manager | Amazing frozen French meat product for retail and horeca. Innovation in style. |
| Olivier Aubert | COVILIM BLK ** | General Manager | The French leader of BLK ** Limousin. A top producer |
| Celine Moreau | COVILIM BLK ** | EU export manager | The French leader of BLK ** Limousin. A top producer |
| Pietro Perfetti | Salumi 5 Stelle | EU export manager | Italian best pork meat from the Parma DOP circuit |
| Luca Pedroli | Salumi 5 Stelle | General Manager | Italian best pork meat from the Parma DOP circuit |
| Matteo Zanasi | Casa Vercelli | EU Export manager | Italian veal in all forms and recipes: high end affordable gastronomy ready to cook or to eat. |
If you wish to meet (or I could say "meat" them?) one of them personally please let us know.
We will inform you about when you could find them on the Stage during the HORECAVA January 13-16th 2020 in Amsterdam.
Call +31 23 5283938 asking for Adriano Amighini - event manager
or mail him at: sales@bestmeat4you.com
Gerelateerde blogs
Limousin : not only beef...
Enzo Sisto 27 december 2017
If you are travelling into the Limousine landscape, it can happen: not only beef but also lams. This region is rich in a high-end quality lams.
Chateau Arneau Boucher History
Enzo Sisto 8 januari 2017
Proud of his history Christophe show us some family's photo. Just enjoy the ambiance of the past!
Saltimbocca alla Romana
Enzo Sisto 11 november 2021
My name is Gaia, I’m Italian and have been living in the Netherlands for more than 20 years.
From now on, together with Enzo Sisto, I will take care of the Blog with great pleasure.
I chose this recipe because it belongs to the culinary tradition of my city and represents my philosophy in the kitchen: simply and tasty dish, easy and quick to prepare.