Fourteen editions of a contest that has revolutionized the way extra virgin olive oil is perceived, bringing it into the spotlight with a fresh perspective and opening the door to experimentation at the intersection of art and design.

Coordinator: Luigi Caricato, Director of Olio Officina and Gastrorama

by Olio Officina

The spirits market isn't dying; it's reinventing itself. Between inflation and declining purchasing power, changing consumption habits and evolving channels, this "challenging" period can actually become a catalyst for innovation and a shift in strategy. 

Speaker: Claudio Riva, Co-Founder CD Ialy

by Craft Distilling

The presentation highlights the industrial use of Pulsed Electric Fields in red and white winemaking, including improved extraction, shorter processing times and more resource-efficient production. Selected examples form related liquid-food applications will illustrate the wider potential of PEF technology.

Speaker: Stefan Toepfl, Managing Director of Elea Technology GmbH and Professor of Food Process Engineering

by Elea Technology GmbH

De-alcoholised and lowe-alcohol wines fall within a framework defined by specific alcohol-content ranges, as established by relevant definitions and regulations. They also differ in the techniques and technologies used to produce them, both in the winery and in the vineyard, while consumer preferences remain a complex picture that is still unfolding. Let's map out a taxonomy of light drinking.

Moderator: Alessandra Biondi Bartolini

by Millevigne

An overview of the main regulatory requirements for olive oil labelling, with a particular focus on mandatory label information and the specific provisions applicable to the olive oil sector. Through an analysis of European and national legislation, complemented by practical examples, the session will explore the key requirements to be met when preparing labels, providing industry professionals with useful tools to ensure accurate labelling and prevent the most common mistakes.

Speaker: Martina Fusaro, Unione Italiana Vini legal department

by the Unione Italiana Vini legal department

Enartis is a strategic partner to producers of wine and other fermented beverages, offering continuous innovation through customised products and efficient, sustainable technologies. Over more than 20 years in the industry, we have built strong relationships worldwide, providing dedicated technical support to meet every production need and strengthening collaborations with prestigious national and international research centres.

Our approach combines scientific expertise, hands-on experience and continuous training, supporting companies on their journey towards growth and innovation. The integration of Winegrid in 2023 and Parsec in 2025 has strengthened our ability to offer wineries an integrated approach to managing the entire winemaking process, while Spirito by Enartis brings the same expertise and innovative vision to the world of distillation.

Speaker: Anna Ostrovskyj

by Craft Distilling in collaboration with Enartis

The presentation will provide an overview of the main regulatory requirements for labelling, with a particular focus on mandatory label information and the specific provisions applicable to the sector.
Through an analysis of European and national legislation, complemented by practical examples, the session will explore the key requirements to be met when preparing labels, with the aim of providing industry professionals with useful tools to ensure accurate labelling and prevent the most common mistakes.

Speaker: Nicole Bressan, Unione Italiana Vini legal department

by the Unione Italiana Vini legal department

Moderator: Nicola Tinelli, Head of the Political Affairs Department, Unione Italiana Vini

Guest: Marzia Varvaglione, UIV Vice President and CEEV President

by Unione Italiana Vini

Speakers:
Daniele Pizzinato, Technical and Product Specialist in R&D, Oenofrance Italia
Mario Falcetti, Oenologist and Agronomist Consultant, Italy
Virginie Thollin, Oenologist in the Champagne Region, Representative of Pe.DI
Sébastien Struzik, Oenologist and Deputy Cellar Master, Champagne Henri Giraud
Cyril Egoroff, CEO of EFFEVENT, Reims

Moderator: Andrea Lonardi, MW

by Effevent

It is a deeply puzzling contradiction that defies all logic. Looking closely at the operational landscape from an industry insider’s perspective, Italian extra virgin olive oil has faced a sort of rejection in 2026, with olive mills’ warehouses full of unsold product. From another angle, however, markets are expanding and reaching new consumer countries, opening up unprecedented commercial opportunities. Amid this turmoil, is it possible to develop an effective strategy to avoid devaluing the product and undermining consumers’ perception of its quality?

Speakers:
Mauro Meloni, General Manager - Ceq and Unifol
Adriano Caramia, broker
Claudio Truzzi, Quality Manager - Metro Italia

Coordinator: Luigi Caricato, Director of Olio Officina and Gastrorama

by Olio Officina

Speakers:

Mattia Vairetti, Product Manager Enartis

Giovanni Calegari, Technical and Product Manager Enartis

by Craft Distilling in collaboration with Enartis

Painting, Literature and Music – An Artistic Project Dedicated to the “World of Wine”

by Roberto Sironi

EU Regulation 2018/848, which governs organic production, introduces the possibility of certifying natural cork stoppers as organic.
The Cork Group of FederlegnoArredo considers this an important recognition of natural cork stoppers, further enhancing the intrinsic environmental sustainability of cork. For this reason, the Cork Group is committed to ensuring that the first certified organic cork stoppers become available as soon as possible for both the Italian and international markets.

Speakers:
Gennaro Buonauro, Assoimballaggi - FederlegnoArredo
Alessandro Canepari, Cork Group, Assoimballaggi - FederlegnoArredo
Roberto Pinton, Pinton Organic Consulting

by Federlegno

An initiative dedicated to the development of the Italian hop and beer barley supply chain, which aims to promote increasingly sustainable, competitive and quality-oriented production.

Opening remarks: Paolo Castelletti, General Secretary of Unione Italiana Vini

Speakers:
Teo Musso, Baladin Brewery and President of Consorzio Birra Italiana
Tommaso Ganino, University of Parma

by Consorzio Birra Italiana

The presentation will provide an overview of the main regulatory requirements for the labelling of spirit drinks, with a particular focus on mandatory information. Through an analysis of European and national legislation, alongside practical examples, it will examine the main challenges and the most common mistakes to avoid when preparing labels.

The Legal Service of Unione Italiana Vini is a key point of reference for legal and regulatory advice in the wine sector, drawing on extensive specialist expertise covering national, European and international legislation.

Its advisory services cover a wide range of products, from traditional and dealcoholised wines to aromatised wine products, wine-based alcoholic and non-alcoholic beverages, and spirit drinks. In these areas, the Legal Service provides out-of-court legal assistance and specialist support in interpreting and applying the regulations governing product production, labelling and marketing.

Its main services include assessing the legal and regulatory compliance of labels intended for domestic and international markets, drafting legal opinions on specific regulatory matters, and organising specialist training courses on key legislative and regulatory issues affecting the sector.

Speaker: Martina Fusaro, Legal Department of Unione Italiana Vini

by the Unione Italiana Vini legal department

Quality must be all-encompassing, particularly as the way oils and vinegars are presented on retail shelves today must move decisively beyond traditional approaches. Labels, containers and packaging must convey clear, compelling messages. The goal is to attract consumers’ attention and engage them more effectively. New opportunities and unexplored avenues are emerging at the intersection of marketing and design. What does it take to achieve the ideal solution, both aesthetically and functionally, to best meet the needs of different target markets?

Speakers:
Mauro Olivieri, Designer and President of the jury of the Forme dell’Olio, Forme dell’Aceto and Forme Design (Oil, Vinegar and Design Forms) contests
Antonio Mele, Creative Director
Frenz Cuttica, Architect
Francesco Brandi, Municipal Councillor of Bitonto, promoter of the Best oil-centric label contest

Coordinator: Luigi Caricato, Director of Olio Officina and Gastrorama

by Olio Officina

Speaker: Ludovico Lucchi, Azienda Agricola Lucchi, Managing Director of Consorzio Birra Italiana

by Consorzio Birra Italiana

Sensory analysis is not merely a hedonic assessment of a product: it is a tool for improving it at every stage of its life cycle, from development to protection. The seminar explores the five stages at which sensory analysis plays a role, providing a practical example for each, and puts these principles into practice through a guided sensory analysis of a sample.

The seminar in a nutshell: “Sensory analysis is a tool that helps improve a product at five different stages, rather than simply describing it.”

Speaker: Mattia Francesco Tellone, Panel Leader Good Senses

by Good Senses

The revolution brought about by more modern and rational olive grove systems offers a lifeline for restoring the financial sustainability of Italian olive-growing businesses, which are struggling with the burden of high production costs. Quality remains uncompromised, and the two approaches are by no means mutually exclusive. New operating models are emerging, paving the way for a new direction that Italian olive growing can—and must—take.

Speakers:
Chiara Del Vecchio, CEO Aziende Agricole di Palazzo di Varignana
Emanuele Siena, Marketing Director - Gruppo Salov

Coordinator: Luigi Caricato, Director of Olio Officina and Gastrorama

by Olio Officina

A cork that won’t come out, a leakage issue, or uneven secondary fermentation. When a defect turns into a dispute between a winery, a customer and a supplier, an independent, documented technical assessment is essential. This session explores how an expert assessment is carried out at the UIV Laboratory: defining the question to be investigated, selecting samples, combining chemical, physical and sensory analyses, and preparing the final report, clearly distinguishing what the data demonstrate from what remains a hypothesis. The session concludes with practical advice to help wineries prepare before a problem arises, focusing on traceability, material specifications and the proper retention of control samples.

Speakers:

Katia Guardini, Head of the UIV Servizi Laboratory

Viola Brunaccioli, Head of the Appraisals Department

by Unione Italiana Vini

How is the liquid food market evolving, and what changes is it driving across the industry?

The liquid food sector is undergoing a transformation driven first and foremost by consumers. New lifestyles, growing attention to health, naturalness, origin and sustainability, and the search for new consumption occasions are increasingly blurring the boundaries between traditional categories.

The conference will explore this evolution through four closely interconnected perspectives: consumers, markets, products and industry. The aim is to understand how changing consumer demand is driving the development of new products and opening up new market opportunities, while creating new requirements in terms of processing, preservation, shelf life and packaging.

The central message of the conference is simple: consumption habits are changing, markets are evolving, products are transforming, and industry must adapt to meet these new demands.

curated by the IPACK-IMA Scientific and Technical Committee

The National Grappa Consortium represents the institutional point of reference for the protection, enhancement and promotion of one of the most distinctive spirits in Italy’s food and wine heritage. The seminar provides a comprehensive overview of the Consortium’s activities, highlighting the results achieved in protecting the designation, quality control, communication and product promotion in both domestic and international markets. The main ongoing projects will be presented, together with the strategies adopted to enhance Grappa’s image and the initiatives aimed at supporting member producers in an increasingly competitive market focused on quality, sustainability and traceability. The meeting is an opportunity to review the current state of the sector, share data, figures and future perspectives, and strengthen dialogue between the Consortium, producers, institutions and industry stakeholders, with a view to fostering shared growth and further consolidating Grappa’s position in Italy and internationally.

Speaker: Michele Viscidi, Board Member of the National Grappa Consortium and CEO of Distilleria Nardini

by Distillo

by Distillo

19 awards: First, Second and Third places, 100% Italian Beer Award (high and low fermentation), 100% Italian Malt Beer Award (high and low fermentation) and 100% Italian Hops Beer Award (high and low fermentation)

Relatori:
Federico Quaranta, TV presenter
Lorenzo Dabove, President of the competition jury and expert beer taster

by Consorzio Birra Italiana

For decades, olive oil was considered the poor relation of wine, which was widely regarded as the more prosperous and successful sector, rewarded by markets on every front, particularly in the HoReCa channel. Today, however, many winegrowers are uprooting vineyards, including those in prestigious areas, to plant olive trees, anticipating more favourable commercial prospects.

The discussion will also provide an opportunity to present two books: Finché c’è vite c’è speranza. Viaggio in Italia tra vitigni e vini, by Antonello Maietta, and L’olio nel carrello. Guida ragionata alla scelta degli oli per uso domestico e professionale.

Speakers:
Ilaria Santomanco, writer and sommelier
Antonello Maietta, past president of the Italian Sommelier Association

Coordinator: Luigi Caricato, Director of Olio Officina and Gastrorama

by Olio Officina

In a market where first impressions are formed in just a few seconds, packaging becomes a strategic asset that can directly influence brand perception and purchasing decisions.

Which packaging elements catch the eye, and which make a product truly memorable? Crealis and SenseCatch will guide you through the Ginnasium project, exploring consumer responses to five gin packaging concepts through neuromarketing research. Colour contrasts, shapes, finishes and materials reveal how every detail can influence product perception, helping us understand what makes packaging truly effective.

As one of the project’s technical partners, Crealis will place particular emphasis on the closure: a distinctive element that completes the sensory experience and brand narrative.

Speakers:
Angela Pirovano, Marketing Manager Crealis Group
Andrea Ciceri, Founder & President SenseCatch
Giulia Songa, Co-Founder SenseCatch

 by Craft Distilling in collaboration with Sensecatch and Crealis

How the rules on communicating environmental claims have changed and the risks for companies.

Interviewee: Rita Tardiolo, Bird & Bird law firm

Moderators:
Martina Fusaro, Unione Italiana Vini legal department
Alessandra Zuccato, Unione Italiana Vini legal department

hosted by the Unione Italiana Vini legal department

Speakers:
Sébastien Le Golvet, Cellar Master at Champagne Henri Giraud
Andrea Lonardi, MW

by Effevent

Sensory analysis, as a scientific discipline rather than simply a tasting exercise, can be an essential tool for defining product characteristics and using them as a basis for certification, both through collective marks and protected geographical indications.

The seminar in a nutshell: Sensory analysis is a key tool for accurately characterising products and establishing a strong link with their geographical origin and production processes.

Speaker: Gian Paolo Braceschi

by Good Senses

Speakers:
Daniele Pizzinato, Technical and Product Specialist in Research and Development, Oenofrance Italia
Cyril Brun, Cellar Master

by Effevent

In recent years, Grappa has evolved from a traditional rural spirit into a true ambassador of local heritage, capable of driving experiential tourism that is increasingly sought after by Italian and international visitors. This seminar explores the deep connection between spirits, culture and landscape, showing how Grappa is not merely a product to be tasted, but a story of identity that brings together grape varieties, historic distilleries, artisanal expertise and wine-growing landscapes.

The aim is to highlight opportunities for developing local and quality tourism, demonstrating how the promotion of Grappa can become a strategic driver for showcasing local areas, supporting the growth of local economies and fostering new synergies between producers, tourism operators and institutions.

Speaker: Alessandro Marzadro, President of Istituto Grappa Trentino/Marzadro Distillery

by Distillo

Design is easy to talk about, but a successful project must start with selecting the right materials to create packaging that reflects the quality of the product it is intended to contain and bring to market. Every element must be designed around efficient, high-performance materials that combine visual appeal with the need to extend the shelf life of extra virgin olive oils for as long as possible.

Speakers: Luigi Caricato, Director of Olio Officina and Gastrorama in discussion with the key representatives of companies producing containers, caps, labels and packaging

by Olio Officina

From product value to perceived value.

Technical quality is the starting point, but it does not necessarily translate into the value recognised by the market. Marketing bridges this gap through strategic choices: who to address, what to be known for, what to highlight and what to leave out.

A presentation on positioning, differentiation and perceived value, exploring why communicating everything does not necessarily mean communicating more effectively.

Speaker: Alessandra Di Dio, Food & Beverage Marketing Strategist

by Craft Distilling

2026 marks a critical moment in the global water crisis, as water demand consistently exceeds the natural regeneration capacity of water resources. Climate change and overexploitation are placing increasing pressure on water systems.

The event will introduce the Water Credit model, which enables companies to generate value from their positive environmental impact through water reuse or the avoidance of withdrawals from natural sources. These units are validated under the GWCS protocol and tokenised on blockchain, within a system already traded internationally.

Speakers:

Michele Crivellaro, Senior Manager – Sustainable Innovation Stream – BDO Advisory

Pietro Gorgazzini, CEO and Co-Founder Hypercube 

Moderator: Fabio Ciarla, Editor of Il Corriere Vinicolo

by Michele Crivellaro

The competition conceived by Olio Officina aims to celebrate the wide variety of flavoured condiments, sauces and preserves. Its primary objective is to raise awareness among consumers, as well as professionals in the HoReCa sector and distribution channels, encouraging them to embrace a new perspective on these products, with a strong focus on the high quality of their ingredients.

Speakers:
Giuseppe Capano, chef
Matteo Scibilia, chef

Coordinator: Luigi Caricato, Director of Olio Officina and Gastrorama

by Olio Officina

Many variables shape and influence the tourism sector. Its diverse, cross-sectoral and geographically rooted nature calls for multidisciplinary, multifaceted and flexible approaches to analysis, planning and operations.
Embracing hospitality, particularly in contexts linked to food production and culinary experiences, therefore means first and foremost exploring how businesses and local communities can work together to develop integrated, distinctive tourism products and brands capable of delivering meaningful and enjoyable experiences tailored to different target audiences.

Speaker: Giovanni Perri, Co-Founder meridies.net

by Distillo

A new approach to communicating olive oil is needed. Drawing on her book L’olio che parla ai sensi. Come il neuromarketing crea valore nel mercato digitale (Oil That Speaks to the Senses: How Neuromarketing Creates Value in the Digital Market), author Adele Bonaro explores the strategies best suited to enhancing how olive oil is perceived, described and communicated, and to creating value through a different kind of language—one that can evoke emotions, even through the screen of an electronic device.

Speaker: Adele Bonaro, neuromarketing expert

Coordinator: Luigi Caricato, Director of Olio Officina and Gastrorama

by Olio Officina

What Will Drive the Sector’s Growth Over the Next 10 Years?

Speakers:
Gianni Martini, Fratelli Martini
Alessandro Vella, Italian Wine Brands
Filippo Polegato, Astoria Wines
Tommaso Canella, Casa Vinicola Cannella

Moderator: Carlo Flamini, Osservatorio del Vino

by Unione Italiana Vini

Moderator: Fabio Ciarla, Editor of Il Corriere Vinicolo

Speakers:
Carlo De Biasi, President of Lien de La Vigne
Carlo Ferretti, Geologist – Geo Identity Research
Davide Slaghenaufi, University of Verona

Speakers:
Gianni Trioli, Vinidea
Serio Morales Ruiz, EURECAT Technology Centre of Catalonia
Alessandro Tallini, ENEA, Department of Energy Technologies and Renewable Energy Sources

by Vinidea

Fruit distillates struggling to find a market in Italy are a flagship product of the Balkans.

Speakers:
Milan Zaric
Marko Krulčić

It is one of the most widely debated yet unresolved issues. Many are ready to acknowledge the value of origin, yet in practice, PDO and PGI-labelled olive oils account for only a small share of commercial activity. What is going wrong, and what needs to change? Why, thirty years after the first official recognitions, have consumers still not embraced these local products?

Speakers: Luigi Caricato, Director of Olio Officina and Gastrorama in discussion with the key representatives from the principal protection consortia

by Olio Officina