Driving along a long tree-lined avenue on the outskirts of Sant'Ilario d'Enza, between Parma and Reggio Emilia, you arrive at Villa Spalletti Trivelli, a splendid historic residence chosen as the setting for the first edition of BITE 2025, one of the most important events on the food scene.
BITE, which in Italian means “bite,” offered the public an immersive and multisensory experience, consisting not only of reinterpreted dishes and products, but also of a journey that skillfully combined food with wine, craft beer, and mixology. On September 14, chefs, bartenders, bakers, ice cream makers, and pastry chefs gathered for an event in which haute cuisine, in its many nuances, joined forces with the art of mixing, creating a convivial moment full of authentic connection between all those who took part in the event.
THE SPARK THAT GAVE RISE TO BITE 2025: A PROJECT TO CREATE CONNECTIONS AND CELEBRATE THE FOOD VALLEY
Behind BITE 2025 is the vision of Salvatore Morello, chef at the Inkiostro restaurant, who, when asked what sparked this project, replied: "I have always been taught that cooking has the power to unite. This gave rise to the idea of creating an end-of-summer party, designed especially for us chefs who rarely have the opportunity to spend time together outside of work. With some colleagues, a special bond is created, a relationship of esteem and respect that goes beyond the profession.
This opportunity arose precisely with the aim of strengthening these connections and promoting the region and its key players: local chefs. We live in an extraordinary food valley, but often there is a lack of a real sense of community among us. This initiative aims to be a springboard for building closer and more collaborative dialogue.
What really stood out during the event was the genuine connection, the value of the local area, and the passion for cuisine and taste, all immersed in an elegant location with a contemporary allure. Upon arrival at Villa Spalletti Trivelli, the BITE audience was welcomed into a charming internal garden, where they were able to taste the “bites” created especially by the guest chefs: twenty Michelin-starred professionals and as many emerging chefs, promising young talents of Italian gastronomy. But that's not all: there were also excellent pizzas prepared by master pizza makers, a corner dedicated to “Emilian flavors,” and gourmet ice cream, all accompanied by wines from selected wineries, craft beers, and a high-level presence from the mixology sector.
“It was great to participate in BITE,” says our director Pietro Pio Pitzalis, founder of Reporter Gourmet. "An event whose philosophy, centered on the combination of haute cuisine and informal pop culture, we embraced right from the start. Media Gourmet and Reporter Gourmet have been based in Modena for two years, constantly striving to promote the realities of an area that has so much to offer: restaurants, products, artisans, and companies of excellence. For us, having started out mainly as an online publication, it was important to contribute to an event that gave space to conviviality and human relationships. We have always been one step ahead in the digital world, and on this occasion we have put together a ‘real’ event, which, with Francesca Poli and Salvatore Morello, has taken the form of a broader manifestation: art, music, and reflection, as well as food."
SOPHISTICATED SOUND, EXCELLENT FLAVORS, AND INDUSTRY INSIGHTS
Throughout the day, five DJ sets set the pace for the event with a musical journey that saw refined electronic sounds blend with funk, soul, and contemporary influences, creating a vibrant, multisensory atmosphere, in which each performance added energy and character to the experience: a great example of refined yet spontaneous conviviality.
“BITE wanted to convey culture, friendship, and community,” says Salvatore Morello, "it wanted to illustrate what modern gastronomy represents today: bringing mixology, already widely present in high-profile restaurants, increasingly to the forefront; enhancing the world of fine dining pizzerias, already growing strongly, and giving it even greater visibility. It wanted to communicate the values of a group of people who work with a shared vision, who believe in an idea and actively contribute to the development of contemporary gastronomy."
BITE was therefore not only an important showcase for food and related products, but also an opportunity for discussion and in-depth analysis of current issues of great relevance to the gastronomic sector. The tasting sessions were punctuated by themed talks held in the shade of the trees in the villa's magnificent garden. The Gourmet Stage hosted a number of industry professionals who explored topics of great interest to the restaurant sector: they discussed sustainability, how the way we talk about food has changed with digital communication, and how to manage cooking, business, and burnout, ending with a moment dedicated to an icon of Emilia: Parmigiano Reggiano.
THE SUCCESS OF AN EXPERIENCE THAT IS ALREADY LOOKING AHEAD TO THE NEXT EDITION
The first edition of BITE 2025 ended with a large turnout, representing a significant result also from the point of view of the organizers and promoters, both in terms of attendance and the value generated by the entire experience. The overall outcome was described as extraordinary: attendance exceeded initial expectations by more than double, confirming the strong interest in the format. This was an extremely positive result not only for the public but also for the participants, who forged bonds, alliances, and shared moments that are destined to leave their mark. This collective enthusiasm already has everyone looking forward to the 2026 edition.
This first edition therefore seems to represent an important legacy and a solid starting point for future editions: "At the end of the event, we are left with the awareness of having achieved something important and extraordinary, a feat that put the entire organization of my restaurant to the test, involving everyone in an intense and total way. It was a challenge that leaves behind a deep sense of pride, happiness, and positivity. I saw chefs, bartenders, pizza makers, and customers who were genuinely happy, engaged, and involved. The local area has also been enriched: events of this kind are unusual in this area, which is precisely why BITE has left its mark," says Salvatore Morello.
It can be said that BITE has marked a real turning point in the way haute cuisine is approached by the general public, breaking down the barriers that often relegate it to an exclusive experience. If we ask ourselves how BITE has made fine cuisine and beverages accessible and inclusive, the answer is immediate: by keeping intact the authenticity, quality, and values that constitute its essence, creating a new space for sharing and discovery.
