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MIB Expo 2015

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MIB EXPO 2015, Georgia

Sali Gvilia from Tbilisi, Georgia.

I graduated Caucasus School of Business, bachelor in management. For two years I have been working in international wines and spirits company and nowadays I am studying master in International Business at Università Cattolica del Sacro Cuore, Milan, Italy.

Khachapuri, the national dish of Georgia

Georgian cuisine is probably the most important attraction of the country and nowadays ranks 4th in Europe’s “Where to eat” list.

According to the fact that Georgian nature is very diverse, cuisine is really rich and various. Each part of the country has its own traditional dish, but I would say that “Khachapuri” is the one that best represents our culture.

Despite being a very small country, each part of Georgia is unique with its own traditions and people who differ from each other. Therefore types of Khachapuri vary depending on the region. If we have a closer look at the specific type of Khachapuri, we can identify the main features and characteristics of locals.

Georgia is famous for its traditions and hospitality, so the first thing you can find in every family is homemade Khachapuri, a “must have” dish at the dinner table.

Khachapuri, the recipe

Several Georgia’s regions have their own distinctive type of Khachapuri but in general, it is bread stuffed with melting cheese.

First step in cooking Khachapuri is to prepare dough. You will need flour, water, milk, egg, yeast and oil.

  • Warm the water to 35°C and stir in the yeast;
  • Add 1 kg of flour to a mixing bowl and make a depression in the flour;
  • Add the yeast, water, oil, milk and a raw egg;
  • Mix the ingredients from the middle of the bowl until all of the flour is mixed;
  • Cover the bowl with cling film and leave in a warm place for 2 hours;
  • The dough is now ready to make Khachapuri;
  • Grate the cheese and mix it with egg and butter and fill the center of the dough with it, after fold up the edges to seal the cheese inside the dough and Khachapuri is ready to be baked in the oven.

The slogan of EXPO 2015 is “Feeding the planet, Energy for life”.

The challenge we’re facing is to ensure sufficient, health and sustainable food for everyone on this planet, do you think it is possible and how?

The challenge which EXPO 2015 is trying to ensure can be achieved but it takes a lot of time, resources and, most importantly, it needs support from the world. In order to ensure sufficient, healthy and sustainable food, first of all we need to take care of the environment. Ensure clean water and eliminate pollution in which each of us should make contribution.

I think that nowadays, developed countries have enough possibilities to reach this goal but in order to succeed it is essential to unite forces and provide help to the countries of the Third World.


MIB EXPO 2015, Macedonia

Ana Ginovska from Skopje, Macedonia.

Bachelor in Economics, from Skopje, Macedonia. Current student at the Master in International Business program, at Università Cattolica del Sacro Cuore in Milan.

Highly interested in exploring the international, social, cultural, traditional and natural facets at every scope, especially in the business environment.

A compassionate supporter of green issues, creating a constructive global involvement and collective awareness of reusable energies, helping the planet and maintaining the improvement of people’s lives.

Tavče gravče, the national dish of Macedonia

The traditional Macedonian cuisine combines Balkan and Mediterranean characteristics, inherited largely from Turkish tastes that prevailed during long centuries of Ottoman rule.

Macedonia fascinates everybody with the taste of Macedonian tomato, carrots, lettuces, parsley, onions, and garlic, and not to mention the rich flavor and aroma of fresh fruit, such as watermelons, melons, cherries, apricots, grapes, peaches, and others.

One of the most famous traditional dish in Macedonia is also one of Macedonia’s most remarkable gourmet dishes: tavče gravče. It’s made of Macedonian beans and requires a great deal of care and skills to prepare. The stoneware in which the dish is served gives to the meal a special taste.

Tavče gravče, the recipe

The needed ingredients to prepare tavče gravče are: 500gr white beans; 250 gr. white onion; meat (optional) bacon, sausages, smoked ribs etc.; 1 clove of garlic; 80gr. sunflower oil; 2 tablespoons of  flour; 1 tablespoon of red paprika ( powder ); fresh mint, and parsley; 1 tablespoon vegeta (optional); vegeta is a mix of dried vegetables spice; salt and pepper.

The beans should be first well washed and than placed in a pot. You continue by adding water in order to cover completely the beans (recommendation: water should be 5 cm over the beans), after that the beans are being put to boil. When it comes to a boil, the beans are boiled 1-2 minutes then the water is poured and new water should be added. The onion is chopped in big pieces and added to the beans. Furthermore, you could add the meat (optional) chopped in bitesize pieces depending on your preference. The beans are boiled until they are ready, they must be whole and soft inside, not a mush.

Next you add the oil and flour to a hot pan and you mix it well until it becomes golden color. After this you add the pepper and mix fast. Add the minced garlic and the chopped mint. Add salt, pepper and vegeta. Stir well and cook for 2 minutes. Turn off the heat and preheat the oven to 250 ̊ . Add the beans to a stoneware dish and put them into the oven. Bake them until the beans have little liquid and until the beans have formed a thin crust. Sprinkle with finely chopped parsley. Additionally you could add tomato,  other vegetables or dried peppers.

The slogan of EXPO 2015 is “Feeding the planet, Energy for life”.

The challenge we’re facing is to ensure sufficient, health and sustainable food for everyone on this planet, do you think it is possible and how?

Each country has it’s own tradition: different time of meals and different combinations of food and drinks.

Food represents culture. Health depends on it in many cases.  It is very important for people to be aware of the benefits that a proper diet could bring to them. Additionally, it is important to be conscious of the quantity of food that is needed during the day without exaggeration.

The EXPO 2015 brings a real message to the world, and shows that the combination of mixed tastes and mixed culture has the power to unite all the nations by simply sharing food, but at the same time making them aware of its remarkable feature, food as energy for life.

The most efficient ways for  providing sustainable, healthy and sufficient food are by raising the awareness and making people care about the food and its features. Furthermore, finding out how each person can contribute to create a better world by not wasting food, and taking care of the nature can do a great difference. Inspiring others and advocating the ideas of feeding the planet, everyone is able to make the difference to create a better future that would guarantee long life and prosperity, for the world and our planet.


MIB EXPO 2015, Rwanda

My name is Marie-Ange Irakoze. I come from Rwanda where I grew up until I was 18 years old. After finishing high school I moved to Canada where I studied Business Adminitration at the University of Montreal. I’m currently pursuing a master’s degree in International Business at UCSC in Milan.

Ubugali n’Isombe, the national dish of Rwanda

The national meal in Rwanda is Ubugali n’Isombe. Ubugali (or bugali) is a paste made from maize or cassava (root of a tropical tree) flour. The bugali is served with isombe and  dried fish. Isombe is made from mashed cassava leaves and contains a lot of various vegetables.

Rwanda has various dishes that include most of the time  bananas, plantains, sweet potatoes, beans, vegetables, fish (tilapia) and cassava. It can be explained by the fact that historically the majority of Rwandese were farmers and their diet was high in vegetables and agricultural products but lacking in meat. Nowadays meat has become more popular and the Isombe is now served with beef instead of dried fish.

Ubugali n’Isombe, the recipe

Ubugali: Pour the cassava flour in boiling water.   Reduce the heat and stir regularly until it is thick and forms a round paste. Must be served hot. (cooking time: 10 minutes)

Isombe : In a big pot put water, when the water starts boiling add cassava leaves and vegetables ( eggplants, onions, peppers, cabbage, etc.). When the water is almost drying out add plam oil and let it cook until the oil is almost evaporting. When the water is almost drying out add tomatoes, maggi seasoning, garlic, salt, black pepper and hot pepper. Let it cook for few minutes and finally add peanut butter. (cooking time: 3 hours)

The slogan of EXPO 2015 is “Feeding the planet, Energy for life”.

The challenge we’re facing is to ensure sufficient, health and sustainable food for everyone on this planet, do you think it is possible and how?

I believe the problem concerning food is not related to its scarcity. There would be enough food for everyone if it was equally distributed. The problem of hunger and malnutrition is mostly due to the affordability and accessibility of food. Poverty reduces access to food while malnutrition is caused by a lack of certain nutriments. Hunger and malnutrition can somehow be reduced by initiave such as farmers cooperatives. Waiting on NGO to distribute food creates a state of dependance for the population and we can not assure the NGO will continue to do so eternally. Local farmers should benefit from governmental subvention which will allow them to sell their products at vey low prices. Governements should set fixed and low prices for essential and non transformed nutrient. Households that own a small plant for their personnal needs should create groups. Each household would specialize in growing one specific type of food. The final result would be to exchange the food in ordert to avoid malnutrition.



MIB EXPO 2015, Indonesia

I grew up in Dobo, Maluku – Indonesia (also known as “pearl island”), and graduated from University of Surabaya, Bachelor in Pharmacy Department. I spent three years working in Cosmetics Distributor Company and now I am studying International Business at MIB Master of Università Cattolica del Sacro Cuore, Milan, Italy.

I really like travelling and I enjoy “culinary tour” in my country and abroad.

Satay, the national dish of Indonesia

Indonesia has hundreds of national dishes which represent each ethnic group, for example national dish from Java, Sumatra, Sulawesi, Bali and Maluku etc.

Sate or Satai (Satay) is one of the favorite food for Indonesian people. There are numerous type of satay depending on many different villages and local taste preferences, for example satay madura, padang, ponorogo, banjar, makasar etc.

There are lots types of satay in Indonesia, but the 3 most famous are: satay bumbu kacang (satay with peanut sauce), satay bumbu kecap (satay with soya sauce), and satay padang (satay with yellow sauce made of rice flour mixed with spicy offal broth). The satay bumbu kacang and satay bumbu kecap are usually made of chicken, beef, or lamb. The other one is made of beef. Satay in Indonesia usually are served with lontong (a compressed rice wrapped inside banana leaf cut into small pieces).

Satay, the recipe


  • 1/4 cup kecap manis
  • 2 tablespoons reduced-sodium soy sauce
  • 4 cloves garlic, minced
  • 1 tablespoon peanut or canola oil
  • 1 tablespoon rice vinegar
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1 1/2 pounds boneless, skinless chicken breast, trimmed and cut into 1-inch cubes
  • 1/4 cup smooth natural peanut butter
  • 1/4 cup water
  • 2 tablespoons ketchup
  • 1-2 teaspoons hot sauce

  1. Combine kecap manis, soy sauce, garlic, oil, vinegar, cumin and coriander in a small bowl. Reserve 2 tablespoons of the marinade in a medium bowl. Place chicken in a large sealable plastic bag. Pour the remaining marinade into the bag. Marinate in the refrigerator for at least 2 hours or overnight.
  2. Add peanut butter, water, ketchup and hot sauce to taste to the reserved marinade and whisk to combine. Refrigerate until ready to use.
  3. Position rack in upper third of oven; preheat broiler. Line a broiler pan or baking sheet with foil and coat with cooking spray.
  4. Remove the chicken from the marinade and thread equal amounts onto six 12-inch skewers. (If using wooden skewers, cover the exposed end of each skewer with foil to prevent burning.) Broil the skewers until the chicken is cooked through and no longer pink in the middle, 6 to 8 minutes per side. Serve the satay with the reserved peanut sauce for dipping.
The slogan of EXPO 2015 is “Feeding the planet, Energy for life”.

The challenge we’re facing is to ensure sufficient, health and sustainable food for everyone on this planet, do you think it is possible and how?

Yes, I think it’s possible to ensure healthy and sustainable food for everyone. The food quality produced by a country influences citizens’ quality of life. It’s therefore necessary to give priority to the agricultural sector and ensure the capacity to produce high quality product using modern technology within the production process.