BBQ Expo 2027 – Parma, Italy

• 3. April 2027
  Veranstaltungsdatum:
• 6. April 2027
  Veranstaltungsende:

Überblick

BBQ Expo 2027 is the largest European event dedicated to barbecue and outdoor cooking, held at Fiere di Parma. After three editions of growing success, the fourth edition confirms Parma as home of the biggest European appointment dedicated to barbecue and outdoor cooking, entering a new dimension as a European hub for BBQ culture. The event at Fiere di Parma offers a unique experience for outdoor cooking enthusiasts, featuring live demonstrations by pitmasters, workshops, academy courses, showcooking and over 300 brand exhibitors.

The event brings together companies, pitmasters, professionals, buyers and enthusiasts from all over Europe. Over 300 brand exhibitors, new business opportunities, events, academies and tastings make BBQ Expo the place where relationships are born, innovations are discovered and the future of outdoor cooking is built. From A for smoker to Z for zest, the entire BBQ world is here.

BBQ Expo 2027 is organized in partnership with Butcher Show, at its second edition, making BBQ Expo even more exciting for exhibitors. With a single ticket, visitors and operators access two exhibitions: on one side the world of outdoor cooking, on the other the professional meat supply chain. Restaurateurs, evolved butcher shops, buyers, distributors, importers, Ho.Re.Ca. operators, food service and professionals interested in barbecue find in one place products, technologies and new business.

The fair is organized by Area Fiera with patronages and media supporters, certified as professional trade show, and is part of the Food & Food Technology portfolio of Fiere di Parma, one of Italy’s most important exhibition centers for food industry.

What Makes This Food Event Special

Largest European outdoor cooking fair: With over 300 brand exhibitors and an exhibition area dedicated entirely to barbecue, BBQ Expo is recognized as the largest fair in Europe for outdoor cooking, making it the reference point for brands, buyers and enthusiasts. The event unites the entire supply chain from devices to fuel to food.

BBQ Expo Master Challenge KCBS: The BBQ Expo Master Challenge, sanctioned by KCBS Kansas City Barbeque Society, is the largest KCBS competition in Europe. 50 teams from over 10 countries compete, involving more than 200 pitmasters. The public can watch live preparations of the four official KCBS categories, observing technique, precision and passion at the highest levels. This competition contributes to making BBQ Expo the European reference for barbecue.

Grill & Beer Village heart: The Grill & Beer Village is the gastronomic heart of BBQ Expo, the area where all visitors meet to experience barbecue through taste. It is the only refreshment point of the exhibition, representing a mandatory stop for all participants, ensuring a high flow of public during entire duration. For exhibitors it is a strategic opportunity to have products tasted, tell brand through direct and engaging experience and reach thousands of enthusiasts and consumers in high visibility context.

Academy with high sold-out rate: Every year BBQ Expo raises the bar of its training offer. For 2026 the event proposed over 60 events, among Academy, masterclass, showcooking and meetings with most authoritative Italian and international pitmasters. The BBQ Expo Academy hosted 30 specialist courses with 90 percent sold out, confirming strong interest toward technical content and quality training. For exhibitors it means being protagonists of high participation events, presenting products in action and building direct relationships.

Two events with one ticket – partnership with Butcher Show: The partnership with Butcher Show allows access to two manifestations with one ticket. On one side outdoor cooking, on other side professional meat chain, including meat selection, butchery technologies, aging, cutting, preservation and presentation. This synergy offers more contacts, higher quality of relationships and new commercial occasions for Ho.Re.Ca. and retail professionals.

Food, Cuisine & Specialties

The cuisine of BBQ Expo is centered on barbecue, outdoor cooking, live fire, smoke and meat culture, but also includes pizza, vegetables, bakery and beverages.

Barbecue and smoking: Core specialties include low and slow American barbecue, Kansas City style, Texas style, Carolina style, with brisket, pork shoulder, ribs, chicken and sausages. Smokers, charcoal, wood chips for smoking, wood, pellet and GPL gas fuels are presented, with focus on smoke management, temperature control and aroma. Rubs, aromas and spices, sauces and marinades are central to flavor building.

Meat and butchery: Thanks to partnership with Butcher Show, the fair showcases high-quality meats, beef, pork, lamb, poultry, game, selection of cuts, dry aging, butchery techniques, and presentation of premium cuts. Butcher professionals share knowledge about cutting, trimming, preservation and cooking suitability.

Pizza and bakery: Outdoor ovens, pizza ovens, wood-fired ovens, fry top, rotisserie, grills, planchas, stones for pizza, flours for pizza, bakery products, polenta and traditional accompaniments are presented. Showcooking includes pizza al barbecue, with collaboration such as Pizzalchemist x Clementi, one of most followed and original pizza creators.

Grills and devices: Exhibition includes barbecue devices, braziers, biomass kitchens, outdoor kitchens, ovens, pizza ovens, fry top, rotisserie, grills, planchas, lava stones, cleaning products, boards, thermometers, utensils, charcoal, smoking chips, wood, pellet, gas, and professional equipment for Ho.Re.Ca.

Beverages: Beers, wines, distillates paired with barbecue, with Grill & Beer Village offering beer tastings, craft beers, wine pairings and distillate tastings that complement smoky flavors. The village is the gastronomic heart where visitors taste barbecue dishes paired with beverages.

Technique and culture: Live demonstrations by pitmasters show techniques from lighting fire to managing smoke, with workshops on fire starters, lighters, knives, pizza peels, thermometers, and maintenance.

Chefs, Restaurants & Food Vendors

The protagonists of BBQ Expo are pitmasters, chefs, grill masters and brands that make up entire barbecue supply chain.

Pitmasters and grill masters: Over 200 pitmasters from more than 10 countries participate in Master Challenge and showcooking. Italian and international pitmasters considered most authoritative share preparations, tricks of trade, techniques for low and slow, hot and fast, direct and indirect cooking. Visitors can watch live four official KCBS categories: chicken, ribs, pork and brisket.

Best Italian and international companies: The best Italian and international companies choose BBQ Expo to present innovations, products and technologies dedicated to outdoor cooking. Complete offer representing entire barbecue supply chain includes smokers, outdoor furniture, professional equipment, Ho.Re.Ca., barbecue, braziers, biomass kitchens, outdoor kitchens, ovens, pizza ovens, rotisserie, grills, planchas, clothing, fire starters, lighters, knives, pizza peels, lava stones, cleaning products, boards, thermometers, utensils, charcoal, smoking chips, wood, pellet, gas, meats, rubs, aromas and spices, sauces, pizza flours, bakery, polenta, beers, wines, distillates.

Grill & Beer Village vendors: Vendors in village offer tasting portions of barbecue dishes, allowing exhibitors to have products tasted directly, telling brand story through engaging experience.

Academy instructors: Instructors of BBQ Expo Academy host specialist courses, with high expertise in smoking, grilling, butchery, seasoning and pairing.

Butcher Show professionals: Professionals of meat chain, including master butchers, breeders, selectors and Ho.Re.Ca. experts, present premium meat, aging techniques and cutting demonstrations.

Food Experience

The food experience at BBQ Expo is interactive, educational and immersive, not only exhibition but also interactive learning environment.

Learning through demonstrations and live experiences: Live demonstrations, workshops and cooking shows allow visitors to observe professional techniques and gain practical knowledge directly from experts in field. Visitors can watch devices most interesting of moment, see pitmasters in action and discover preparations and tricks.

Grill & Beer Village tasting: The only refreshment point of manifestation, village is mandatory stop where all visitors meet to live barbecue through taste. High flow of public ensures lively atmosphere, with tables shared among enthusiasts, families and professionals.

Academy and masterclass: Over 60 events, including academy, masterclass, showcooking and meetings, with 30 specialist courses at 90 percent sold out. Courses cover topics such as fire management, smoking woods, rubs, sauces, temperature control, meat selection, pizza at barbecue, and beer pairing. Participants can book in advance and receive certificates.

Master Challenge viewing: Public can assist live preparations of KCBS competition, observing technique, precision and passion at maximum levels, with judges evaluating taste, tenderness and appearance. Teams from over 10 countries bring different styles.

Business and consumer journey: For consumers, event is chance to discover new products, taste, learn and buy devices, accessories, charcoal and meats. For professionals, event offers new opportunities of business, events, academy, degustations, where relationships are born, innovations discovered and future of outdoor cooking built.

Datum und Zeitplan

Veranstaltungstermine: April 3–6, 2027 – Saturday to Tuesday

Official Timing and Program Structure Based on Previous Editions:

Standort: Fiere di Parma, Viale Delle Esposizioni 393A, Parma, Italy

Dauer: Four days, Saturday to Tuesday, with exhibition open daily from 9:30 AM to 6:00 PM, Grill & Beer Village open extended hours until evening.

Samstag und Sonntag: Peak days for public and enthusiasts, with full program of showcooking, academy courses, pitmaster demonstrations, Grill & Beer Village tastings, Master Challenge competitions, and family-friendly activities. Double exhibition space and show cooking program.

Monday and Tuesday: Professional days focused on business, with Butcher Show synergy, B2B meetings, buyer programs, distributor meetings, Ho.Re.Ca. networking, and technical workshops.

Daily Program Includes: Over 300 brand exhibitors, live demonstrations by pitmasters, workshops, academy with 30 specialist courses, Master Challenge KCBS competition with 50 teams from over 10 countries and 200 pitmasters, Grill & Beer Village as gastronomic heart, Butcher Show as second event with same ticket, business matching, and new product previews.

Full detailed schedule with exact showcooking times, academy course list and Master Challenge timetable will be published on official website bbqexpo.it closer to event.

Besuchst du diese Veranstaltung? Verpasse diese großartigen Aktivitäten und lokalen Erlebnisse nicht, solange du hier bist.

Lage & Veranstaltungsort

Fiere di Parma is one of most important exhibition centers in Italy for food industry, located in Parma, Emilia-Romagna, capital of Italian Food Valley.

The venue address is Viale Delle Esposizioni 393A, 43126 Parma, Italy, easily accessible by highway and public transport, with large parking areas, modern pavilions, conference rooms, outdoor areas suitable for barbecue demonstrations with smoke management, and facilities for food service.

Parma itself is UNESCO Creative City for Gastronomy, famous for Parmigiano Reggiano, Prosciutto di Parma, Culatello, and rich culinary heritage, making it ideal location for barbecue fair that celebrates meat and outdoor cooking.

The exhibition occupies multiple pavilions plus outdoor areas for live fire cooking, ensuring safety and ventilation for smoking and grilling activities.

Anreise zum Event

By Car: Fiere di Parma is easily reachable via A1 Milan-Bologna motorway, exit Parma Ovest, then follow signs for Fiere. Large parking available on site, with fees typically USD 12 to USD 18 per day. From Milan about 90 minutes, from Bologna about 60 minutes, from Verona about 90 minutes.

By Train: Parma railway station is on Milan-Bologna high-speed line, with frequent trains. From station, bus line 21 and shuttle services connect to Fiere di Parma in about 15 minutes during fair days.

By Air: Closest airports are Parma Giuseppe Verdi about 5 km, Bologna Guglielmo Marconi about 90 km, Milan Linate about 100 km, and Milan Malpensa about 180 km. Shuttle and train connections available from Bologna and Milan airports.

By Bus: Local buses and fair shuttle buses connect city centre to exhibition centre.

Wo man in der Nähe übernachten kann

Parma offers wide range of accommodation options for BBQ Expo visitors.

Staying near Fiere di Parma offers advantage of walking or short shuttle to event, with business hotels such as NH Parma, Parma Congress Hotel, and Holiday Inn.

City centre offers boutique hotels, bed and breakfasts, and historic palazzos within walking distance of Parma’s attractions such as Duomo, Teatro Regio, and food shops selling Parmigiano Reggiano and Prosciutto di Parma.

Agriturismi in surrounding countryside offer tranquility, farm-to-table breakfasts, and immersion in Food Valley.

Booking well in advance, at least two to three months ahead, is strongly recommended, as BBQ Expo attracts thousands of visitors and accommodations fill up quickly, especially for weekend nights.

Dinge, die man vor oder nach dem Ereignis tun kann

Visit Parma food heritage: Explore Parma’s UNESCO gastronomy heritage with visits to Parmigiano Reggiano dairies, Prosciutto di Parma ham factories, Culatello di Zibello producers, with guided tours and tastings.

City cultural tour: Visit Duomo, Battistero, Teatro Farnese, Galleria Nazionale, and enjoy aperitivo with Parma ham and Lambrusco.

Food Valley experiences: Take day trips to Modena for Traditional Balsamic Vinegar, to Bologna for mortadella and tagliatelle, to Langhirano for Prosciutto, and to Cremona for mustard.

Outdoor-Aktivitäten: Enjoy Parco Ducale, cycling along Parma river, and hiking in Apennines.

Grill and beer tours: Visit local craft breweries and wineries that pair with barbecue.

Restaurants & Local Food to Try

Parma and Emilia-Romagna offer outstanding trattorias, osterias, and fine dining restaurants where you can deepen culinary journey beyond barbecue.

Must-try dishes: Beyond barbecue, try tortelli d’erbetta, anolini in brodo, tagliatelle al prosciutto, culatello, spalla cotta, Parmigiano Reggiano aged 24 to 72 months, and desserts such as zuppa inglese and torta sbrisolona.

Lokale Produkte: Parmigiano Reggiano DOP, Prosciutto di Parma DOP, Culatello di Zibello DOP, Coppa, Salame Felino IGP, Lambrusco, Malvasia, and craft beers.

Recommended restaurant styles: Traditional trattorias in Parma centre for Emilian cuisine, osterias and enotecas for aperitivo with local cured meats and cheeses, pizzerias and steak houses for grilled meats, and fine dining restaurants such as those in Parma’s historic centre for creative interpretations.

Food shopping: Local shops sell Parmigiano Reggiano, Prosciutto di Parma, Culatello, salame, rubs, sauces, knives, and barbecue accessories that make excellent souvenirs.

Dietary & Food Allergy Information

BBQ Expo is attentive to dietary needs, with options available across different venues, though focus is meat-centric.

Vegetarian and vegan options: While barbecue focus is meat, many exhibitors offer vegetarian options such as grilled vegetables, polenta, pizza, salads, and plant-based burgers. Some stalls offer vegan sausages and vegetable skewers. Visitors should check with vendors.

Gluten-free: Many barbecue dishes such as grilled meats, polenta, and salads are naturally gluten-free. Some vendors offer gluten-free bread and pizza bases. For severe celiac disease, inform staff.

Allergens: All authorized food points are required to display allergen information in accordance with EU regulations, listing presence of gluten, milk, nuts, celery and other major allergens. Since preparation takes place in live fire areas with shared grills, cross-contact cannot be fully excluded for severe allergies. Speak directly with vendors, carry personal medication.

Beverage pairings: Grill & Beer Village offers beers, including gluten-free beers, wines and non-alcoholic options.

Ticketinformationen

BBQ Expo offers single ticket granting access to two events: BBQ Expo and Butcher Show.

Pricing Based on Previous Editions, Converted to USD, Full Prices Shown in Dollars:

Standard Visitor Ticket: Based on previous editions, daily ticket USD 18 to USD 23, with 4-day pass USD 49 to USD 65. Online pre-sale typically USD 16 to USD 20 daily, with discount for early booking.

Professional Operator Ticket: For Ho.Re.Ca., butchers, buyers, distributors, importers, with free pre-registration for qualified operators upon verification, otherwise USD 28 to USD 35.

Academy Courses: Specialist courses with high demand, 90 percent sold out in previous edition, typically USD 33 to USD 87 per course, depending on duration and instructor, with advance booking required.

Grill & Beer Village: Tasting portions typically USD 6 to USD 12, with beer glasses USD 5 to USD 8.

Where to buy: Tickets can be purchased online via bbqexpo.it and on site at Fiere di Parma entrance, with cash and card payments accepted.

Offizielle Veranstaltungsinformationen

Title: BBQ Expo 2027 – Parma, Italy

Organisator: Area Fiera – Organized by Area Fiera with support of Fiere di Parma

Offizielle Website: https://bbqexpo.it/

Contact Phone: +39 030 952 3919

Contact E-mail: info@areafiera.com

Veranstaltungsort: Fiere di Parma, Viale Delle Esposizioni 393A, 43126 Parma, Italy

Social and Updates: Full program, exhibitor list, academy course schedule, Master Challenge team list and practical information are published on official website bbqexpo.it and on official social media channels.

Notes: The event takes place with indoor and outdoor areas, with live fire cooking requiring safety measures. Visitors are asked to respect safety rules, follow staff instructions and enjoy responsible tasting.

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