Vasco Coelho Santos, Hélio Loureiro, Ana Maio and Vinicius Massudo are some of the Chefs already confirmed at the biannual event that puts on the table the latest news from the bakery, restaurant, hotel and tourism sector. The event will be held simultaneously with So Veggie, dedicated to vegetarian and vegan food.
Reservations are already accepted for the next edition of So Food So Good - Portugal Taste, to be held from 27 to 30 October, at Exponor, in Matosinhos.
After the success of the first edition in 2016, the biannual event returns to four days of innovation, experiences and synergies among professionals in the agri-food industry, opening the appetite also to the general public on the first day, Saturday.
So Food So Good - Portugal Taste asserts itself as a show of innovation and creativity, directed to the sectors of bakery, restaurants, hotels and tourism. In addition to the product exhibition, it promotes a dynamic agenda of events, such as showcookings, tastings and lectures, with the participation of the most prestigious national and international chefs.
The presence of renowned Chefs Vasco Coelho Santos, of the Eskalduna restaurant, one of the great revelations of national gastronomy, Hélio Loureiro, in turn one of the most acclaimed national Chefs, Ana Maio, the name behind the success Miss Pavlova and Vinicius Massucato, from The Bird, in Port, recognized for his taste for macrobiotic cuisine and for its benefits to the body and mind.
The goal is create a platform for contact between industry, the market and major influencers, promoting permanent interaction and sharing of experiences.
For Oriana Noronha, responsible for the event, “the agrifood industry has entered an amazing pace of evolution. We know that this is a world that feeds on creativity and innovation, and it is on these bases that So Food So Good is built. We want to be more and more the reference point that professionals in the sector are looking for not only to update themselves, but also to be inspired and overcome in their day-to-day activity. ”
From theory to practice
The latest products, machinery and services on the market will be on display. Canned meat, meat and meat products, fish, fruits and vegetables are just some of the examples that will fill the perimeter, and the segment of ecological, organic and gluten-free food will be highlighted with the debut of So Veggie, which will have programming and areas independent.
In the Food Talks space, different players in the sector will be invited to informally discuss the state of the industry. Also in line with the sharing of knowledge, the most prestigious national and international Chefs take the stage of the Show Cooking Central to present products and services from companies participating in the event.
Moving from theory to practice, the Cooking Lab will allow several Chefs distinguished for their creativity and innovation to present the latest trends in gastronomy. There will also be a place for Creative Show Cooking, a space also guided by creativity and focused on bread, pastries and traditional products in Portugal.
As “eating with your eyes” was never a solution that filled bellies or measures, Tic Tac Tasting arrives to put some of the shop windows to the test, by promoting moments of tasting various products displayed with those present.
Aimed at professionals, the event opens from 10 am to 00 pm, and on the first day the public is also invited to try the news, for 19, 00 €.
More about “So Food So Good - Portugal Taste” at: http://sofoodsogood.exponor. pt/pt/