By Davide Pini FAIRS TOUR ROMA FOOD EXCEL Rome (Italy), October 13 - 16 (Images provided by RFE - D.M.P.) It was an engaging and lively second edition of Roma Food Excel. What immediately struck us was the high professional profile of the visitors to this B2B fair, as they wandered among the exhibitors’ stands to get to know the best of Made-in-Italy agri-food and foodservice. Participation in the full calendar of collateral events was remarkable, with masterclasses, workshops, seminars, competitions, demonstrations and cooking shows. In particular, there was a lot of interest in the seminar “Territorial Identity on the Label: WinA chronicle of the trade fairs visited by puntoItaly during its travels abroad. A first-hand reportage of meetings, emotions, and experiences. puntoItaly wire ning Strategies for Made-in-Italy food”, which focused on the importance of the label as a means of storytelling and creating value for Italian products. Among the numerous initiatives promoted by AIG - Italian Gelato Chefs Association – the in-depth analysis of gelato with alcohol by Paolo Cappellini and world champions Eugenio Morrone and Rosario Nicodemo, is worthmentioning, as they presented original creations with limoncello spritz. The Gianicolo d’Oro competition dedicated to the flavour Roman ricotta saw Gianluca Montervino triumph whereas at the Aventino d’Oro competition, Paolo Costantini and Davide Pillitteri tied for first place. Roma Food Excel’s spotlight was also focused on the world of pizza. The City of Rome Trophy competition offered participants the opportunity to express their creativity and technical skills. Vanessa Savi climbed to the highest step of the podium, followed by Gianluca Piersanti and Domenico Sancamillo. The Master Pizza Champion crowned Carlo Ammirata as the winner, earning a place in the national finals of the Master Pizza Champion 2025. 38
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