Cibus (the International Food Exhibition, the biennial professional food industry fair held in May at the Fiera di Parma exhibition complex in Parma): the most important single Italian food trade fair and one of the three or four most significant food industry events in the world (alongside Anuga in Cologne, SIAL in Paris, and the Fancy Food Show in New York). The specific Cibus identity: the fair that the Italian food industry uses as its primary international commercial platform, the 3,000+ exhibitors (the Italian food manufacturers from the Parmigiano Reggiano DOP consortium to the specific niche pasta producers of the Gragnano district) presenting to the 70,000-80,000 professional visitors (the international food buyers, the supermarket buying managers, the specialty food distributors, and the HoReCa (Hotel, Restaurant, Catering) procurement professionals) who constitute the most commercially consequential single audience for the Italian food industry in any annual event.
The Cibus-Parma connection (why this fair is in Parma and couldn't be anywhere else): Parma is the Italian city whose specific food production (Parmigiano Reggiano DOP, Prosciutto di Parma DOP, Culatello di Zibello DOP, Pasta di Gragnano (the Neapolitan pasta whose specific Parma-area industrial production makes Parma one of the primary Italian pasta manufacturing zones), and the specific Barilla headquarters (the Barilla pasta group is headquartered in Parma, the world's largest pasta manufacturer is a Parma company)) makes it the single most food-production-concentrated city in Italy. The decision to locate Cibus in Parma was both commercially rational and symbolically appropriate: the food fair at the heart of the Italian food production zone.
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Cibus 2026: Access, Program, and Parma Context
Professional Access
Cibus is exclusively a professional trade fair (the B2B format, business-to-business, no general public admission): the registration requires the professional food industry credential (the food retailer, the food manufacturer, the food service operator, the hospitality buyer, or the press/media accreditation in the food industry). The specific registration (the online registration through cibus.it from January-February of the fair year): the professional credential documentation (the company registration, the VAT number, the trade association membership, or the published media press accreditation) is required for the badge. The specific Cibus 2026 dates: the Cibus is biennial (the even years. 2026 is a Cibus year: check cibus.it for the specific May 2026 dates and the program (typically announced in January 2026)).
Cibus Parma: tours & tickets
Compare guided tours, skip-the-line tickets and day trips for Cibus Parma.
See availability & prices →We may earn a commission, at no extra cost to you.The Parma Food Circuit
The Parma food circuit adjacent to the Cibus fair: the Parmigiano Reggiano production visit (the Consorzio del Parmigiano Reggiano (parmigianoreggiano.it) organizes guided visits to the Parma-province production facilities, the specific caseificio (the cheese production dairy) visit where the 550-liter copper vats, the hand-turning, and the specific brining process are visible from the production gallery): book in advance through the Consorzio. The Prosciutto di Parma production visit (the prosciuttificio, the prosciutto curing facility in Langhirano (15km south of Parma, the specific Apennine piedmont area where the Langhirano microclimate (the specific mountain air current from the Apennine passes) produces the optimal drying conditions for the Parma ham)): the Consorzio del Prosciutto di Parma (prosciuttodiparma.com) coordinates the production facility visits. The Culatello di Zibello DOP (the most prized of the Parma cured meats, the culatello di Zibello (the specific pork rump cured in the Zibello area of the Po plain, the Bassa Parmense, where the specific Po valley winter fog (the nebbia) provides the humidity that the Culatello requires for the 14-24 month aging)): contact the Consorzio del Culatello di Zibello (consorziodelculatello.it) for the producer visit program.
Q&A: Cibus Parma
Can a restaurant owner attend Cibus?
Yes, the HoReCa (Hotel, Restaurant, Catering) professional is one of the primary Cibus visitor categories. The restaurant owner, the chef, or the food service operator registers online at cibus.it with the company VAT number and the business registration document as the professional credential. The specific Cibus value for the restaurant professional: the Italian artisan food producer access (the small-scale pasta producer, the specific regional salumi manufacturer, and the organic produce cooperative who exhibit at Cibus but don't have the marketing budget for the individual restaurant sales team) is concentrated in one place for 4 days, the most time-efficient single product sourcing event available to the Italian or international food service buyer who specializes in the Italian ingredient.
