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The 48th Filo edition: the unique sustainability of taste

The 48th Filo edition: the unique sustainability of taste

The 48th Filo edition of Filo (September 27-28, 2017 at Palazzo delle Stelline in Milan) is inspired by Planet Earth. In the meantime, among the stands and during the conference of inauguration, it is possible to discuss about sustainability and sustainable chains. However, if ‘good practices’ for the theme have to found, the best example is the food supply chain of Biella area: sustainable, of course, but even extraordinarily rich in taste and fantasy. All the companies which contribute to the success of Filo from behind the scenes, unquestionably prove it.

 

The supply chain of Botalla Formaggi actually begins at high altitudes. It starts from the pastures where Biella and Piedmont cows are bred, providing milk used for the cheeses of the company, founded in Biella in 1947. The ‘secret’ for the success of Botalla Formaggi is exactly in very high-quality raw materials processed by human labours – “unique and irreplaceable”, as the company likes to say – into excellent cheeses thanks to wise processes, where experience allows to catch the right balance between aromas and flavours.

The principles on which Pasticceria Massera bases its production represent a hymn to sustainability, being proudly defined as ‘handicraft’. As at the firm’s start, when the founder, Luigi Massera, used to take the famous torcetti out of the oven for the village’s festivities, the processing excludes preservatives and colouring agents, using a unique mix of dosing and manipulation of absolutely natural ingredients: flower, butter and sugar, the simplest and the most ordinary things that the cuisine can offer to the art of confectionery. Since 1920 on, Pasticceria Massera has become a flagship of the Biella’s confectionery’s production, receiving prestigious awards as the Label of handicraft excellence by Piedmont Region.

An illustrious exponent of the taste’s chain is of course Ramella Banqueting, which for the 48th edition of Filo takes care of the two light-lunches reserved to exhibitors and of the buffet for the FiloHappenig. Dishes by chef Ivan Ramella unifies the attention to food tradition within Biella territory with the research for more and more new recipes. With over 50 years of experience, Ramella family has made quality catering an art gathering together professionalism, passion and the style of hospitality. Its qualities are shown, too, in the restaurants animated by Ramella family within Biella area.

The attention toward a sustainable supply chain is to be found also among the beverages offered to the participants of the 48th edition of Filo. Birra Menabrea, the famous brand that last year celebrated its 170 years of history, has always stood out for the respect for tradition, products’ quality and a strong technological innovation. Birra Menabrea is a prestigious Italian story: the one of a company that shows a marked attention to initiatives aimed at promoting excellences both in Italy and abroad. That’s why it is the ideal partner of Filo.

And what about water, the primary symbol of the Planet Earth? At Filo there is only one water: Lauretana. During its 50 years of activity, this Biella’s company has been able to reach a distinctive position within the international panorama of mineral waters, by choosing a business logic which had always aimed at quality instead of mere profit. Purity and lightness are indeed the main characteristics of Lauretana water: its springs is on Monte Rosa, in the alpine region of Biella’s mountains, within a pure territory up to more than one thousand metres high. The lightest water in Europe for its organoleptic properties goes hand in hand with the work into the stands and the areas dedicated to more convivial meetings, as the FiloLounge.

 

 

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