Wine, typical products, territory and wine tourism: the Consorzio Vini del Trentino closes with satisfaction a growing fair, thanks to a strategy shared with institutions and producers.

A strong, structured and synergic participation : this is how the Consorzio Vini del Trentino faced the 57th edition of Vinitaly which closed with 97,000 total attendees, of which over 32,000 international from over 130 nations (7% compared to 2024). In particular, there was an increase in operators from the USA (5%), Germany (5%) and the United Kingdom (30%), key markets for wine exports, while there was a decline from China (-20%).

Pavilion 3, entirely dedicated to Trentino, hosted 44 wineries , in addition to another 14 Trentino companies present at the fair. A proposal that combined quality, identity and future vision , thanks also to the collaboration with the Autonomous Province of Trento, Trentino Marketing, Wine and Flavours Routes of Trentino, Cheese Route of the Dolomites and Apple and Flavours Route of the Valli di Non and di Sole.

“The institutional presence coordinated by our Consortium is a real added value for Trentino – declared Graziano Molon, General Manager of the Consortium – able to give a coherent image and approach promotion in a concretely shared way together with all the partners of the territory. Teamwork often remains a slogan without content, we are making it happen”.

Inside the institutional space, buyers and trade press were able to enjoy immersive experiences including tastings of native wines – Marzemino, Teroldego Rotaliano, Müller Thurgau, Nosiola and Vino Santo – combined with local gastronomic delicacies: smoked Garda trout, Cuor di Fassa al

Teroldego, Puzzone di Moena DOP, dried apples, alpine honeys and artisanal breadsticks.

The stand also hosted the Trentodoc Institute, with tastings dedicated to the Trentino Classic Method, and the Trentino Grappa Protection Institute, with original cocktails based on Trentino grappa prepared by expert bartenders. The Edmund Mach Foundation was also present, with tasting and dissemination activities.

“The institutional area was animated by numerous qualified presences, both from the press and from industry operators, ” Molon highlighted. In collaboration with Veronafiere Spa, incoming foreign buyers were organized who were able to combine the Trentino wine offering with tastings of typical products selected by the Wine and Flavor Routes of Trentino, the Cheese Route of the Dolomites, and the Apple and Flavor Route of the Valli di Non and di Sole. The wine-food combination allows the destination to be better conveyed and the wine tourism offering to be optimized.”

Moments of in-depth study and training completed the experience, with a focus on new consumer trends and wine tourism . “An undoubtedly positive edition,” concluded Molon , “in which the presence of qualified operators from abroad was noted, the result of the work carried out by Veronafiere for several years in this direction and which brought the right amount of optimism to operators, despite the spectre of American duties and uncertainties for the future of the markets hovering throughout the duration of the fair. Positive notes, in my opinion, also came from the presence of a specific project dedicated to wine tourism (Vinitaly Tourism) and from the in-depth study of new trends in no/low alcohol wine products.”

The participation of the Consorzio Vini del Trentino at Vinitaly 2025 confirms a solid path , where quality, territorial synergies and attention to international trends merge into a credible and future-oriented proposal.

On Tuesday 15 and Wednesday 16 April, the capital of Salento will host “FoodExp – International Forum of Food and Wine and Hotel Hospitality”, one of the most important and appreciated Italian events in the sector. On the theme of “DNA Evolution”, the eighth edition will offer an in-depth look at research, experimentation, techniques, international contaminations, new trends, and the challenges of modernity. Around sixty speakers and prestigious guests will be involved in well-established events such as talks, masterclasses, tastings, samplings, wine tastings, the world of pizza, “memorable” lunches and gala dinners, and surprising new features such as new experimental laboratories, a hackathon, and a competition for students.

Talks, masterclasses, tastings, experimental workshops, tastings, the world of pizza, a hackathon, a competition for students, “memorable” lunches and gala dinners with over seventy Italian and foreign guests, including consolidated certainties and important novelties, and thousands of enthusiasts and professionals, coming from all over the region and beyond: on Tuesday 15 and Wednesday 16 April, in the Chiostro dei Domenicani in Lecce , FoodExp – International Forum of Food and Wine and Hotel Hospitality returns, conceived and organized by Sinext under the direction of Giovanni Pizzolante , in collaboration with the Puglia Region , Puglia Promozione and numerous public and private partners . Every year, since 2018, the event has told the story of Italian cuisine and catering, their historical references, ties with the territory, dialogue with the world and connections with related sectors, starting with the hotel industry. After “ DNA – Origins and contaminations of Italian cuisine ”, in this eighth edition, FoodExp aims to take a further step forward: trying to anticipate the future, identifying emerging trends that, for better or worse, are transforming the sector, redrawing its prospects. An analysis that will be conducted thanks to the contribution of great personalities following the theme chosen for 2025: ” DNA Evolution. Experimental laboratories | International techniques and contaminations “. THE THEME – «In the past we have focused on the DNA of Italian cuisine and how this has changed over the decades, faced with the gastrocultural influence born from the growing comparison with the world», explains Giovanni Pizzolante. «This time, however, we have the ambition to analyze the prospects, starting from an assumption: if our DNA has changed – a little or a lot – how can we predict if and how it will change in the near future?». “DNA Evolution” will thus tell the story of research, experimentation, contamination, new trends, the challenges of modernity, the approach towards ever greater environmental and economic sustainability, the very perspectives of Mediterranean cuisine (or the new Mediterranean cuisine, if you like), even the changing relationship with food in years in which climate change requires dealing with an increasingly rich, perhaps unique, but in turn changing Italian biodiversity. GUESTS AND COLLABORATIONS – International guests include the Japanese Takefumi Hamada , founder and CEO of Access All Area Inc Japan, a gastronomy expert and tireless traveler, food journalists Jocelyn Chen and Anastasia Avramenko , Xin Ge Liu (Il Gusto di Xin Ge – Florence), the starred Richard Abou Zaki , born in Romania but moved to Italy at the age of 5 (Restroscena* – Porto San Giorgio, Fermo), the Colombian Roy Salomon Caceres (Orma* – Rome). Important collaborations with the Basque Culinary Center of San Sebastian , with the participation of the Swedish chef and director John Regefalk and Natalia Villamor Sobero , and Alma Scuola di Cucina Internazionale Italiana , the highest educational expression in the world of European cuisine. There will also be the competition “ Sauces for every shape ” in collaboration with Monograno Felicetti , with students from the IISS “Presta-Columella” of Lecce , invited to invent original sauces dedicated to different shapes of pasta, a symbol of the richness of Italian cuisine. TALK, HACKATHON, THEATRES – Chefs, pizza Chefs, pastry chefs, mixologists, maîtres, bartenders, sommeliers, restaurant managers, exponents of the wine and hotel sectors, journalists, creatives, trainers, communicators and institutional representatives will meet and discuss to tell the contemporary identity and possible future scenarios of the gastronomic and culinary culture of our country. The program will be, as always, rich and varied with well-established events and surprising new ones. While on the first day the Talk Room will be reserved for institutional activities and thematic insights, the second day will be dedicated to the story of the results of the first edition of Hackfest Hospitality Tourist Puglia – organized in November by Sinext, in collaboration with Regione Puglia, Bahms, The Qube, with the media partnership of Forbes magazine – and to the creation of a new hackathon ” Food Edition ” to complete the path undertaken and try to respond in a concrete and creative way to the needs for advanced skills in food and wine and contemporary hospitality. FoodExp is, in fact, one of the events recognized and promoted by the Apulian institutions which, in this context, are called to dialogue and interact on strategic issues such as tourism promotion, economic development, training. On the two stages of the Teatro del Gusto, great protagonists of the Italian and international food & beverage world will take turns with live moments, show cooking and cooking techniques focused on many themes (Mediterranean, territories, sustainability, seasonality, biodiversity, taste, management costs, plant revolution, coffee and many others) with particular attention to the new frontiers of mixology, pizza and pastry making. EXPERIMENTAL LABORATORIES – An absolute novelty, however, will be the Experimental Laboratories , real lessons where masters and young champions will talk about their new frontier in research applied to food: they will be technical masterclasses, for professionals who want to delve into the methods (new or very ancient, forgotten and recovered) of processing raw materials, or for all enthusiasts who love to know how food 2.0 is transformed. ONLY THE BEST AND FOODEXP GOURMET – The stands of the “Only the best” exhibition area will be positioned under the portico, dedicated to companies in the wine sector, in collaboration with the Italian Sommelier Association – Lecce, and food with the possibility of guided tastings. Don’t miss the innovative proposal of FoodExp Gourmet with Simone Grasso (Le Dune Suite Hotel – Porto Cesareo), Vincenzo Stifani (Palazzo Presta – Gallipoli), Samuele Toma (Sinodia – Corigliano D’Otranto), Alessia Racaniello (Macari Bistrot – Bari), Vito Gaballo (Il Pettolino – Gallipoli), Fabio Vulpitta (Aqua – Porto Cesareo), Alessio Panarella (Duca – Ugento), Agostino Bartoli (Gatto Rosso – Taranto), Daniel Cavuoto (Hagakure Noh Samba – Bari), Giorgio Vantaggiato (Koria – Corigliano D’Otranto), Massimiliano Tasselli (The Cuisine of Sips and Speeches – Taviano). MEMORABLE LUNCHES AND GALA DINNERS – Like every year, the program also includes unmissable dinners with the protagonists of the new wave of signature cuisine: exceptional lunches – not surprisingly called “The Memorabili” – in which starred chefs will propose an exclusive tasting itinerary designed for the occasion, and spectacular gala dinners, authentic events of taste that will see some of the most important brigades in Italy join together in new and extraordinary culinary collaborations. The lunches will involve Michele Spadaro , Cosimo Colucci and Valentina Lenoci of Pashà* in Conversano (Tuesday 15) and Richard Abou Zaki of Retroscena* in Porto San Giorgio (Wednesday 16). The preview on Monday 14th will feature a Welcome Dinner at Fran di Masseria Francescani in Torre Chianca with resident chef Leonardo D’Ingeo supported by Jacopo Ticchi (Da Lucio – Rimini), Roy Salomon Caceres (Orma* – Rome), Xin Ge Lu (Il Gusto di Xin Ge – Florence), Enrico Marmo (Balzi Rossi* – Ventimiglia), Mattia Pecis (Cracco Portofino), Franco Pepe (Pepe in grani – Caiazzo) and the after dinner with Martina Bonci (Gucci Giardino 25 – Florence) and Paolo Scialpi (Masseria Francescani). Then on Tuesday 15th at Torre del Parco the dinner will involve Francesco Sodano (Family Rana * – Oppeano, Verona), Domingo Schingaro (I Due Camini * of Borgo Egnazia – Fasano, Brindisi), Ciro Scamardella (Pipero * – Rome), Luigi Taglienti (I Luigi Taglienti – Piacenza), Davide Di Fabio (Dalla Gioconda ** – Gabicce Monte, Pesaro Urbino), Pietro Penna (Casamatta ** of the Vinilia Resort – Manduria, Taranto), Matteo Romano, Francesco Pellegrino and Martina Tramis (Lilith – Vernole, Lecce). Finally closing at the Chiostro dei Domenicani with Denis Lovatel (Denis – Milan), Ciccio Vitiello (Cambia-Menti – Caserta), Andrea Catalano (Dissapore * – Carovigno, Brindisi), Peppe Guida (Antica Osteria Nonna Rosa * – Vico Equense, Naples), Fabio Vulpitta (Aqua Restaurant – Porto Cesareo, Lecce), Donato Piscopo (Gimmy Restaurant at the Chiostro dei Domenicani – Lecce), Manuel Ferrari (Mistral di Villa Serbelloni – Bellagio, Como), Alessio Gallelli (Pellico 3 at the Park Hyatt – Milan). TICKET – Entrance to the Chiostro will also be free this year with registration on the website www.foodexp.it or by invitation, to experience the FoodExp world and attend meetings, theaters and performances. The Forum in this way wants to promote and encourage the presence of all people (students, professionals, journalists, communicators, industry insiders, curious people, tourists) who want to explore the issues and discover new realities. Tickets for tasting spaces, lunches and dinners are already available on the site. THE PARTNERS – FoodExp could not exist without the support of many partners, old and new. Main sponsors of the 2025 edition are Agugiaro & Figna , Acqua Panna-S.Pellegrino , Felicetti , Berlucchi , Alma , Berto’s, Novaleas , Banca Popolare Pugliese , Associazione Italiana Sommelier – Lecce , Le Dune Group . The event is co-financed by the European Union , the Italian Republic , the Puglia Region , the Department of Tourism with Pugliapromozione | POC Puglia 2014-2020 Axis VI, Action 6.8 .

Bonollo 1908 Alta Distilleria unveils its latest creation: the Ligneum Collection, an exclusive selection of fine reserves matured in 500-litre oak tonneaux.

Faithful to the values of excellence and innovation symbolized by Prometheus, whose image dominates the elegant packaging of the new Ligneum Collection, the master distillers of Bonollo 1908 have created a selection of unique pieces capable of offering distinctive sensory experiences by proposing original and particularly elegant aromatic profiles.

With over a century of experience in distillation, the historic Paduan company thus inaugurates a new category of aging that gives each piece of this collection pleasant and persuasive spicy tones.

Characterised overall by great softness and harmony, the Ligneum Collection, created by the historic Paduan company, is made up of four original expressions, each of which is aimed at a different type of taster with the aim of satisfying not only the most expert and passionate palates of grappa, but also of conquering, with simpler but still distinctive profiles, even those who are approaching for the first time the fascinating world of high sensoriality of our flagship brandy: Ligneum Cru Italiae , Ligneum Prosecco , Ligneum Moscato and Ligneum Miele di Tiglio .

Each masterpiece signed by Bonollo is the expression of the synergic combination between the family’s over a century of expertise gained in the field of distillation and the continuous innovation applied to the manufacturing processes systematically developed and implemented in Bonollo 1908. Over the years, this union has allowed the creation of the Bonollo Single Production System: an integrated and complex methodology that starts with the selection of the pomace, passes through a flexible distillation always capable of extracting the maximum of the aromatic potential contained therein, to obtain grappas characterized by an extraordinary breadth and aromatic frankness capable of conquering even the most expert and demanding connoisseur.

The Ligneum Collection is available in the most renowned restaurants, bars and wine shops as well as on BonolloShop.com, ready to redefine the grappa experience through a new interpretation signed by Bonollo 1908.

The protagonist is a vertical tasting of Valdobbiadene DOCG Extra Brut Gerardo.

There is an authentic and profound way to tell the story of Prosecco. A way that starts from the land, passes through generations and arrives straight to the glass. Le Colture – a historic company from Santo Stefano di Valdobbiadene – demonstrated this during the 2025 edition of Vinitaly , with an exclusive vertical tasting of Rive di Santo Stefano Gerardo Extra Brut , led by taster Gianpaolo Giacobbo .

Four vintages are the protagonists – 2017, 2019, 2021 and 2023 – selected to offer an in-depth reading of the evolutionary vocation of this sparkling wine with a decisive but always measured character.

“We decided to propose a vertical of Rive di Santo Stefano Gerardo Extra Brut to be able to authentically translate the expressiveness of this place located in the heart of the Valdobbiadene and Conegliano denomination – explained Gianpaolo Giacobbo -. The old vines sink their roots into a varied soil of sedimentary but also calcareous origin, and therefore endowed with a fine mineral expressiveness. The ingredient time becomes more useful than ever to highlight the talent of this area; in fact, it is not just a matter of resisting the passing years, but of shaping oneself with it, releasing new nuances that young age will never be able to demonstrate. Prosecco, however, must always maintain its momentum and its natural pleasantness. Soil, vine and the experience of the Ruggeri family represent an opportunity to seize to discover a world that, although very famous, hides unthinkable treasures.” Following, an asparagus risotto was served, cooked in full view by Chiara Barisan of Ristorante Salis , a refined address in the heart of the Valdobbiadene hills, known for its seasonal and sincere cuisine, capable of enhancing the territory. To accompany the tasting, a selection of rocks was displayed and presented to guests to visually tell the geological identity of the soil from which this sparkling wine of rare elegance is born. An additional tool to understand the profound bond between the wine and its origin, made of calcareous stratifications, marine sediments and a minerality that we find in every sip.

«We are convinced that Valdobbiadene still has a lot to tell, even on broader time horizons. – he commented   Veronica Ruggeri – With this vertical we wanted to shine the spotlight on a cru that represents us deeply, to show how elegance and longevity can coexist even in the world of Prosecco.»

Founded in 1983 by Cesare Ruggeri, Le Colture is now led by his children Silvia, Alberto and Veronica, who carry forward a production philosophy based on the identity of the territory, on sustainability and on quality as a daily choice. The 45 hectares of vineyards extend between Santo Stefano, Cartizze, Valdobbiadene and the hills of Montello, in a mosaic of micro-areas that allow the interpretation of Glera in all its nuances, also through courageous projects like this one.

Once again, Le Colture has been able to offer not only a wine, but a story that crosses time, land and family. A story that continues to surprise those who know how to listen.