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The 49th edition of Filo: taste has never been on sale

The 49th edition of Filo: taste has never been on sale

Globalisation: that is the inspiration of the 49th edition of Filo (February 21–22, 2018 at Palazzo delle Stelline in Milan). The globalisation we speak about at Filo is the one that allow high quality textile products to reach markets worldwide. However, not only the textile-apparel industry maintains the prestige of Italian good taste internationally high: there is no doubt, food is the other great ambassador of Made in Italy worldwide. And often it success is based on the richness and variety of products from territories, such as Biella. At the 49th edition of Filo there are excellent examples of taste’s richness and fantasy offered by food supply chain of Biella area, thanks to the companies that contribute to Filo’s success behind the scenes.
Let’s start with Botalla Formaggi. Since 1947 the firm has been representing the brand for high quality Biella’s cheese, made with the most genuine and selected milk. The tastiness of its products begins from the pastures where Biella and Piedmont cows are bred: 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 taste, 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 is of course Ramella Banqueting, which for the 49th Filo edition takes care of the two light-lunches reserved to exhibitors and the buffet of FiloHappening. Dishes by chef Ivan Ramella unifies the attention to food tradition in the Biella territory with the research for more and more new recipes. Since 1946, Ramella family has made quality catering an art, that gathers professionalism, passion and style of hospitality, as shown, in addition to the banqueting activity, by the various restaurants and activities animated by Ramella family in the area of Biella.
The attention towards taste is found also among the beverages offered to the participants of the 49th edition of Filo. Birra Menabrea, the famous brand with more than 170 years of history, has always stood out for strong quality, tradition and culture. It is indeed an elite beer based on the concepts of hand-made and quality. Starting from the quality of Biella’s waters, the choice of hops, the stump of yeast, the malt. There is quality, too, in the love that professionals, from the brewer to other operators, put today as in the past to beer production. Birra Menabrea is a prestigious Italian story: a company showing a marked attention to initiatives aimed at promoting excellences both in Italy and abroad. That’s why Birra Menabrea is the ideal partner of Filo.
At Filo there is only one water: Lauretana. During its 50 years of activity, Lauretana has been able to reach a distinctive position within the international panorama of mineral waters, by choosing a business mission that 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 friendly moments, from the FiloLounge to the FiloHappening.

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