Cured meats, a post Covid outlook of the different segments: cutting bench, self service counter and take away

at

The quality and incredible variety of Italian cured meats are the keys to their great success on the fine food world mass-market retail. Thanks to technology, cured meat exports are booming.

Ended event

Program

Opening remarks by GDO News | First part
  
Gabriele Conigliaro, Quantitative Market Researcher - Istituto Piepoli
  
Paolo Lasalvia, Business Insight Director - IRI
  
Umberto Bertaccini, Direttore Commerciale - Realco
  
Giorgio Manno, Direttore Commerciale - Raspini Spa
  
Roberto Erriu, Responsabile Acquisti Freschi - Gruppo Sogegross
  
Luca Albertini, Direttore Commerciale - Grandi Salumifici Italiani Spa
  
Claudio Barberio, Direttore Commerciale - Coal
  
Giulio Gherri, Ceo - Terre Ducali Parma
  
Gianfranco Delfini, Direttore Commerciale - Zuarina Spa
  
Closing Remarks by GDO News | Second part
  
Mao Jaianjun, President - Beijing Yuya Weiye Trade Co Ltd
  
Katja Mihelič, Commercial Director - Mercator
  
Giulia Angoscini, Business Development Analyst - Atalanta
  
Andrea Panzeri, Export Manager - Grandi Salumifici Italiani Spa
  
Teiichi Nakagawa, Buyers' Division & Norio Nakashima, Store Planning Development - Giraud Restaurant System Co Ltd
  
Rolie Ngai, Fresh Department Director - City Super Hong Kong
  
James Evans, Account Controller - Winterboatam Darby Div Foodservice

Partners of the initiative

Watch the video