Comavicola took part in TUTTOFOOD 2026 by transforming its stand into an exclusive “Atelier del Mare”, a space conceived to showcase the excellence of premium seafood through an immersive experience combining fine dining, innovation, and seafood culture.

Throughout the exhibition, the Comavicola stand became a meeting point for Ho.Re.Ca. professionals, chefs, partners, and visitors, offering live show cooking sessions, tastings, and discussions focused on the evolution of the premium seafood sector.

At the heart of the experience were the Fish Shows, created in collaboration with some of the most prestigious names in Italian dining. Featured on stage were IYO Restaurant with Chef Michele Biassoni, Gong Oriental Attitude with Chef Giulia Liu, Cracco Restaurant with Chef Guglielmo Paolucci, and A’Riccione with Chef Marco Fossati. Each event highlighted, in a unique way, the quality, research, and versatility of the Comavicola selection.

Adding to the engaging atmosphere on May 13 and 14 was the presence of Rosy Chin, who hosted the events as official presenter, helping transform every Fish Show into a moment of entertainment, sharing, and live performance.

The event concluded with an elegant raw seafood tasting curated by Fish Atelier Premium Selection, designed to celebrate the purity of the ingredients and leave guests with a final taste of Comavicola excellence.

Participation in TUTTOFOOD 2026 represented not only an important opportunity for networking and industry exchange, but also the beginning of the countdown toward a historic milestone: Comavicola’s 70th anniversary.

To celebrate this special occasion, Comavicola is launching the Seafood Festival – 70 Years Celebration, taking place on June 8 and 9 at the Comavicola headquarters in Limito di Pioltello (Milan). The two-day event will be entirely dedicated to the world of seafood, featuring show cooking sessions, tastings, special guests, and networking opportunities.

Register now and join us in celebrating this important milestone.