Here is the translation into English. Given the length and the promotional nature of the text, I have maintained a sophisticated editorial tone while preserving your requested HTML formatting (even though it wasn't in the source, I've added the starting tag for consistency with your previous requests).
In its first four editions, FoodExp has acquired a distinct identity, bringing to Salento an event that is first and foremost cultural, designed for the professional growth of industry operators; the true challenge lies in involving the local territory in a food and wine initiative whose main strength is the extraordinary opportunity offered to participants to listen to the testimonies of chefs, sommelier, and restaurant managers within the talks and the FoodExp Theater—to find new inspiration and energy, to be challenged, and to open up to dialogue. The schedule also includes many moments dedicated to conviviality, featuring exceptional, unmissable food experiences like the "Memorabili"—exclusive Michelin-starred lunches in Lecce specifically for FoodExp—or the themed dinners held in the historic Chiostro dei Domenicani and the central Palazzo BN (formerly the Banco di Napoli), which boasts a surprising restyling and is among the official partners of the event.
Rebel FoodExp will be an edition rich with prominent fine dining professionals: some arriving for the first time and others returning. Among the welcomed confirmations are Chiara Pavan and Francesco Brutto, chefs of the Michelin-starred Venissa* in Venice; pastry chef Andrea Tortora; Anthony Genovese, chef of the two-starred Il Pagliaccio** in Rome; Mattia Spedicato and Virginia Newton, Sommelier and Media Relations Manager of the three-starred Geranium*** in Copenhagen; Alessandro Pipero and Ciro Scamardella, owner and chef of the Michelin-starred Pipero* in Rome; Diego Rossi, chef of Trippa in Milan; Giovanni Tortora, sommelier at Palazzo BN in Lecce; and Mattia Strafella, Maître at AQUA Restaurant in Porto Cesareo. Some of the great names in Italian gastronomic journalism are also returning to FoodExp, such as Enzo Vizzari (Le Guide de L’Espresso), Fiammetta Fadda (La Cucina Italiana/Traveller), Paolo Marchi (Identità Golose), Gioacchino Bonsignore (TG5), and Luigi Cremona (Witaly), along with other critics and writers from authoritative industry publications.
The schedule also features numerous new guests. Among those taking the dynamic stage of the Theaters—bringing their charisma and unique experience regarding specific techniques and raw materials—will be Cristiano Tomei of L’Imbuto in Lucca; Ivan Scrimitore, Chef of W Club in Lecce; Riccardo Camanini, Chef of the Michelin-starred Lido 84* in Gardone Riviera; Ivan Milani, Chef of Villa Monty Banks in Cesena; Dino Massignani, Director of Riserva San Massimo; Moreno Cedroni, Chef of the two-starred Madonnina del Pescatore** in Senigallia; Giovanni Solofra and Roberta Merolli, Chef and Pastry Chef of the two-starred I Tre Olivi** in Paestum; Mattia Cilia, Bar Manager for the Sultano Group and founder of the High Training School Mixology’s Living Room Academy; Himanshu Saini, Chef of Trèsind Studio in Dubai; and Valerio Serino, Chef of the Michelin-starred and Green Star Terra* in Copenhagen. The theaters will allow participants to attend true live performances and observe the protagonists at work as they reveal small trade secrets and fully express their culinary style.
The "Memorabili" lunches, with only 40 seats available by reservation, will bear the signatures of Davide Di Fabio (for sixteen years the right-hand man of Massimo Bottura and now Chef at Dalla Gioconda in Gabicce Monte), Francesco and Salvatore Sodano (Chefs of the Michelin-starred Local* in Venice), and Gianluca Gorini (Chef of the Michelin-starred Da Gorini* in San Pier in Bagno).
On the themes of sustainability, biodiversity, ethical choices, and the "Green Star" recognition awarded by the Michelin Guide, dialogues will feature Lucia De Luca, Owner and Chef of Terra* in Copenhagen; Pietro Penna, Chef of the Michelin-starred and Green Star Casamatta* in Manduria; and Carlo Catani, creator of the "Tempi di recupero" project. Culinary gardener Enrico Costanza—the agricultural consultant par excellence and partner to Michelin-starred chefs—will speak about food gardening alongside Chiara Pavan and Francesco Brutto of Venissa: an interesting discussion on a topic of increasing relevance in the restaurant world. From the land to the sea, a talk will be dedicated to the GAL Terra D’Arneo project "Azzurro di Puglia: Sustainable Currents for the promotion of healthy and economically advantageous fishing," which supports the alliance between chefs and fishermen to enhance local catch and short supply chains. The story of the fascinating and complex work in the dining room will be entrusted to Benedetta Fullin (Owner of Local* in Venice), along with Alessandro Pipero and Mattia Spedicato.
In this edition of the Forum, a special focus will be dedicated to the Michelin-starred establishments of Puglia—destinations that outline an original travel itinerary across the entire region, from north to south, east to west, and from the coast to the hinterland. This in-depth look, part of the broader "Secret Sense" project, will center on the concepts of attractiveness, territorial enhancement, and sustainability through a lens strongly connected to the network of Michelin-starred restaurants and the tourism potential they generate. With the involvement of the Departments of Culture and Tourism of the Puglia Region in this section, FoodExp confirms itself as the ideal container for integrating various strategic, interconnected, and dynamic departments. The Michelin-starred chefs of Puglia—Angelo Sabatelli (Angelo Sabatelli*), Antonio Zaccardi (Pashà*), Felice Sgarra (Casa Sgarra*), Floriano Pellegrino and Isabella Potì (Bros*), Domenico Cilenti (Porta di Basso*), Stefano Di Gennaro (Quintessenza*), Teresa Galeone (Già Sotto l’Arco*), Pietro Penna (Casamatta*), Domenico Schingaro (Due Camini*), and Andrea Cannalire (Cielo*)—will be the protagonists of a stage reserved for them on the first day of the event. This will be an unmissable opportunity to see gathered all those who contribute, with their passion and talent, to bringing credit and authority to Puglian dining in Italy and the world.
Complementing the talks and theaters will be events such as FoodExp Gourmet in the garden of the Chiostro dei Domenicani, featuring finger food from a selection of Puglian restaurants—including dishes made with local fish provided by fishermen participating in the "Azzurro di Puglia" project. There will also be CarboGang, for a taste of expertly made carbonara with Monograno Felicetti pasta, and Pizza Seminars with the Scuola Italiana Pizzaioli, focused on the preparation of pizza and focaccia with expert pizza chefs.
FoodExp has been selected by Slow Food Italy and Agugiaro & Figna Molini as the food and wine event for the masterclass "A Bag of Change: Sowing our future and that of the planet together," to be held on May 25th. The initiative aims to encourage the birth of a collective of professionals who serve as spokespeople for a new vision of doing business—creating work and value for territories and places, and promoting the value of wide-ranging sustainability across social, environmental, cultural, and economic levels through good practices and example.
In the Project Room section of the Forum, the world of education will take center stage thanks to an agreement with the Department of School, Training, and Labor of the Puglia Region. This year, the ideas competition for students from six hotel management institutes in the region is "Your Dream & Your Business," featuring a prestigious partnership with the ALMA International School of Italian Cuisine: an important opportunity for tomorrow's professionals to work on developing an entrepreneurial idea in the world of catering.
