29 April 2019

Andriani Spa will be one of the TuttoFood leading exhibitors

From 6 to 9 May Felicia, a brand of Andriani SpA, will be one of the main exhibitors of TuttoFood, the international trade fair dedicated to Food & Beverage, with a strategically revamped creative concept. Many novelties and a rich programme of events and cooking shows will liven up the stand. In the spotlight: Verdipiù, the pasta that becomes a complete and nutritious meal, and a world premiere, Oats Pasta. The event will be a privileged moment to shed light on the path towards sustainability undertaken by Andriani.

Tuttofood is a key business event and the best international stage for Italian excellence in the agri-food world, in which

Felicia will make its appearance with a completely revamped creative concept and a visual identity tailored to contemporary languages, which strategically express the concepts of positive food/positive life, innovation, quality and sharing, which are inherent in the very nature of the brand. And it is precisely the topic of sharing that the intense social activity supporting Felicia's initiatives will be focused on, marking the new and strong digital orientation of the brand, also through the involvement of bloggers and influencers.

There will be numerous and varied activities during the event, first and foremost the world premiere of the new Oats Pasta, made from oatmeal, with a delicate taste, rich in fibre and a source of energy, and the official launch of Verdipiù, the original recipe based on vegetables and pulses that transforms pasta into a complete meal with multiple nutritional properties, 100% natural, tasty and easy and quick to prepare.

Both offerings are the final result of research and studies that confirm Andriani SpA's innovative spirit and its ability to introduce new, healthy, sustainable products on the market in line with new consumer needs.

But the four-day event will also be an opportunity to tell the story of Andriani's journey towards sustainability, also via streaming on social channels. The company is, in fact, committed at economic, environmental and social level with concrete actions and good practices towards all stakeholders and contributes to the achievement of the Sustainable Development Goals (SDGs) of the 2030 Agenda with projects ranging from the sustainable supply chain of pulses to the circular economy with the reuse of buckwheat chaff in construction and furniture, from welfare and wellbeing for its employees to, from a social perspective, food education in primary schools.

Moreover, on 6, 7 and 8 May, the Felicia stand will be the scene of exciting cooking shows, led by renowned chefs with the participation of bloggers and influencers involved throughout the event. It will be a great occasion to tell the story of a naturally gluten-free pasta made exclusively with organic raw materials and produced in accordance with high quality standards to promote a healthy, simple, natural lifestyle.

The cooking shows will be broadcast live on the @FeliciaGlutenFree Facebook page and highlights will be posted daily on the brand’s Facebook and Instagram profiles.

This is the schedule:

Monday 6 May

  • 11.00 AM: VERDIPIÙ, LA PASTA DIVENTA PASTO (VERDIPIÙ, PASTA BECOMES MEAL), with Massimo Buono and nutritionist Emanuela Mapelli;
  • 1.00 PM: LA NUOVA FRONTIERA DEL GUSTO (THE NEW FRONTIER OF TASTE), with Daniele Caldarulo and Closette by Federica Micoli.

Tuesday 7 May

  • 11.00 AM: PASTA CON AVENA, TWIST DI GUSTO E BENESSERE (OATS PASTA, TWIST OF TASTE AND WELL-BEING), the world premiere of a new product, with Massimo Buono and Andrea Mainardi;
  • 1.00 PM: I LEGUMI CAMBIANO FORMA (PULSES CHANGE SHAPE), with Massimo Buono and Andrea Mainardi.

Wednesday 8 May

  • 11.00 AM: LEGUMI, LA BIODIVERSITÀ NEL PIATTO (PULSES, BIODIVERSITY IN YOUR DISH), with Peppe Zullo;
  • 1.00 PM: IL BUONO CHE NON C'ERA (ALL THE GOOD THINGS THAT DID NOT EXIST), with Massimo Buono.

Finally, on 9 May, at the end of TuttoFood and Milano Food Week, Felicia will be the star of an exclusive Social Eating event organised by the blogger A Gipsy in the kitchen

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