The first session of the conference, the most substantial, was dedicated to restaurant -business and territorial policies , touching on the themes of tourism, the diversification of the gastronomic offer (delivery, take-away, laboratories, consultancy, etc.), personnel and gastronomic supply chains with a focus on the RavennaFood/CheftoChef case . Among the many interventions, coordinated by Massimo Bergami, Dean of the Bologna Business School, those of: Roberto Casali - Ecopesce, Cesenatico, Claudio Cesena - Chef "Locanda San Fiorenzo", Fiorenzuola D'Arda PC, the gastronome Enrico Vignoli, Piero Pompili - Maître restaurant Al Cambio, Bologna, Alberto Bettini - Chef Patron "Da Amerigo", Savigno BO, Matteo Salbaroli - Chef Patron "l'Acciuga Osteria" Ravenna and RavennaFood/CheftoChef coordinator, Marco Luongo - Chef patron "Fuler", Ravenna.
In the second session we talked about innovative frontiers in the kitchen . Coordinated by Massimo Bottura - Chef Patron "Osteria Francescana", Modena and Vice-President of CheftoChef, the speakers were, among others: chef Igles Corelli and Gastroenterologist Gabriele Bazzocchi, Stefano Silvi of the startup "NeroFermento" and Ivan Milani – Chef "Villa Monty Banks", Cesena, who talked about technology , new cooking techniques and nutraceuticals. Because producers, processors and cooks have teamed up with scientists and doctors.
In the third and final session, the main theme was training and networking . With the Barcelona manifesto that defines "scientific gastronomy", a path has finally opened for conscious gastronomic innovation . Attention also to the fight against food waste and the "circular kitchen". Coordinated by Patrizio Bianchi, economist, academic and education minister in the Draghi government, the speakers included: Professor Davide Cassi - University of Parma, Simona Caselli, President of the Regions Assembly of the European fruit and vegetable networks, Riccardo Agostini - Chef Patron of "Il Piastrino", Pennabilli RN, Carlo Catani - Gastronome and President of "Tempi di Recupero", Faenza RA, the gastronome Daniele Fornaciari and the expert Michelin Guide Maurizio Campiverdi, also president of "Menù Associati".
The conference was coordinated by the management of CheftoChef: the president Max Poggi, the general secretary Michele Ceccarelli, the honorary president Igles Corelli, the vice president Isa Mazzocchi, while the organization was made up of six partners Franco Chiarini and Massimo Suozzi.
Also greeting the large audience was Alessio Mammi - Councilor for Agriculture, Agri-food, Hunting and Fishing of the Emilia-Romagna Region. Instead, the president of the Region Stefano Bonaccini sent a video message, as he was unable to participate.
