On the occasion of TUTTOFOOD 2026 (May 11–14), Comavicola presents a project that goes beyond the traditional concept of trade fair participation, transforming its stand into an experiential space where product, cuisine and relationships come together in a contemporary narrative.

At the core of the initiative is the concept “Il mare nel piatto” (The Sea on the Plate), brought to life through “The Fish Show”: a format designed to engage buyers and Ho.Re.Ca. operators in a concrete and dynamic experience, featuring tastings, live cooking shows and networking moments.

Each day will follow a structured program: welcome and meetings, continuous tastings, previews dedicated to chefs and products, leading up to the central moment of the “Fish Show” with the presentation of a signature dish. The afternoon will be dedicated to sensory tastings and B2B meetings, concluding with the “Fish & Mix” aperitif.

The program will feature:
– IYO Fusion (May 11), with Chef Katsumi Soga and Maguro Shinkai bluefin tuna
– Gong Oriental Attitude (May 12), with Chef Guglielmo Paolucci and lobster tail
– Carlo Cracco (May 13), with “Rubino di Sicilia” red prawn
– A’Riccione (May 14), with a selection of raw seafood curated by Chef Marco Fossati

On May 13 and 14, Rosy Chin will also be present as an entertainer, helping to make the experience even more engaging and dynamic.

There will also be a focus on sustainability, with contributions from MSC and ASC dedicated to seafood supply chain traceability and responsible sourcing.
The stand is thus conceived as a hub where the company, chefs and industry professionals can meet, fostering dialogue and the creation of new opportunities. A project that tells the story of the evolution of contemporary seafood in the Ho.Re.Ca. world, combining quality, awareness and innovation.