Daily Schedule

• 10:00

  Stand opening
  – Guest reception, welcome coffee and opening networking
• 11:30 – 12:30

  Continuous tasting

  “The Sea on a Plate” – by Comavicola
  – Original tastings developed by Comavicola
  – Interpretations of the day’s featured products
  – Informal meetings with Ho.Re.Ca. clients and buyers

• 12:30 – 13:30

  Chef & restaurant preview

  – Introduction to the philosophy of the guest chef/restaurant
  – Focus on the featured product and processing techniques
  – Session reserved for press, buyers and key clients

• 13:30 – 14:30

  THE FISH SHOW

  Signature dish service
  – Presentation and service of the signature dish
  – Dedicated tasting

• 14:30 – 15:30

  Sensory tasting

  – Sea & wine journey
  – In-depth product insights and Ho.Re.Ca. applications
  – B2B meetings and business relationship development

• 14:30 – 14:45

  Sostenibilità
  – Speech sulla pesca sostenibile con MSC e ASC
• 15:30 – 15:45

  Business & Networking Time
  – Meetings with buyers, large-scale retail and partners
  – Product range presentation and business opportunities
• 15:45 – 16:30

  Business & Networking Time

  Meetings with buyers and partners

• 16:30 – 18:00

  Fish & Mix Aperitif
  – Cocktails and seafood tastings
  – Networking and relationship building

Monday, May 11

Dish: Toro Sumiso (seared tuna belly, karashi sumiso, yuzu koshō and caviar).

Chef: Katsumi Soga
Owner: Claudio Liu

• 10:00

  Stand opening
• 11:30 – 12:30

  The Sea on a Plate
  Original tastings developed by Comavicola
• 12:30 – 13:30

  Chef & restaurant preview
  – IYO Fusion philosophy
  – Tuna processing techniques
• 13:30 – 14:30

  THE FISH SHOW
  – Contemporary interpretation of bluefin tuna
• 14:30 – 15:30

  Sensory tasting
  – Focus on sashimi quality and processing
  – B2B meetings
• 15:30 – 16:30

  Business & Networking Time
  – Meetings with buyers and partners
• 16:30 – 18:00

  Fish & Mix Aperitif
  – Cocktails and tastings
  – Networking

Tuesday, May 12

Dish: Oriental-style lobster Catalana

Chef: Guglielmo Paolucci
Owner: Giulia Liu

• 10:00

  Stand opening
• 11:30 – 12:30

  The Sea on a Plate
  Original tastings developed by Comavicola
• 12:30 – 13:30

  Chef & restaurant preview
  – Gong Oriental Attitude philosophy
  – Oriental techniques and contaminations
• 13:30 – 14:30

  THE FISH SHOW
  – Fusion interpretation of lobster tail
• 14:30 – 15:30

  Sensory tasting
  – Focus on Ho.Re.Ca. versatility
  – Business meetings
• 15:30 – 15:45

  Sustainability Talk

  Talk: MSC – Marine Stewardship Council
  – Focus on sustainable fishing and traceability

• 15:45 – 16:30

  Business & Networking Time

  – Meetings with clients and prospects

• 16:30 – 18:00

  Fish & Mix Aperitif

  – Cocktails and networking

Wednesday, May 13

Dish: Black almond cream, Rubino di Sicilia prawns glazed with Moscato wine, wild garlic oil and sweet-and-sour radishes.

Chef: Carlo Cracco
Owner: Carlo Cracco

• 10:00

  Stand opening
• 11:00 – 12:00

  The Sea on a Plate
  Original tastings developed by Comavicola
• 12:00 – 13:00

  Chef preview

  – Carlo Cracco’s vision
  – Enhancing the raw ingredient

• 13:00 – 14:00

  THE FISH SHOW
  Signature dish with red prawn
• 14:30 – 15:30

  Sensory tasting
  – Focus on origin and premium positioning
  – B2B meetings
• 15:30 – 16:30

  Business & Networking Time
  – Business relationship development
• 16:30 – 18:00

  Fish & Mix Aperitif
  – Cocktails and networking

Thursday, May 14

Dish: Mediterranean-style raw fish

Chef: Marco Fossati
Owner: Giuseppe Di Paolo & Dante Di Paolo

• 10:00

  Stand opening
• 11:30 – 12:35

  The Sea on a Plate
  The Sea on a Plate
• 12:30 – 13:30

  Chef & restaurant preview
  – A’Riccione philosophy
  – Focus on selection and service
• 13:30 – 14:30

  THE FISH SHOW
  – Raw fish tasting
• 14:30 – 15:30

  Sensory tasting
  – Product experience
  – Business meetings
• 15:30 – 15:45

  Sustainability Talk

  – Talk: ASC – Aquaculture Stewardship Council
  Focus on responsible aquaculture

• 15:45 – 16:30

  Business & Networking Time

  – Meetings with buyers and partners

• 16:30 – 17:00

  Fish & Mix Aperitif
  (early fair closing)
  Final greetings and networking