To mark the anniversary, the Advanced Training Course for Catering at the ITS Academy Udine has been announced to begin in 2026.

Cuisine Wine Products Culture = Tourism.

Friuli Venezia Giulia Via dei Sapori is a close-knit group of 25 restaurateurs who, from the Adriatic Sea to the Alps, are champions of the many facets of regional cuisine, each conceived and reimagined according to their own unique culinary journey. They include 24 winemakers and distillers , and 16 artisans of taste , supported by 8 technical partners.

For 25 years they have been telling the story of their land together through their cuisine, their wines, and their products, forming a union that lasts over time and looks towards the future. On September 15th, they celebrated this important milestone with a celebration hosted in the rooms of the Friuli Foundation in Udine, during which they presented a video and a magazine that told their story in a concise and engaging way. ” The wish we make as we celebrate our 25th anniversary,” said Consortium President Walter Filiputti, ” is not so much to realize our dreams, but to continue dreaming .”

Record numbers

Pioneers of the equation Cuisine, Wine, Products, Culture, and Tourism (which was by no means a given at the time) and of the format of Dinner Shows in particularly evocative locations in which all members are involved, over the past 25 years they have racked up record numbers: approximately one million tastings served in the name of excellence and valorization of the territory, 185 events in 83 locations around the world (111 in Friuli, 22 in Italy, 47 abroad) promoting the culture and food and wine of Friuli Venezia Giulia, over 2,000 recipes created to delight the public with unique dishes that told the regional culinary history in a new way, more than 35,000 bottles opened during the events, 1,383 times winemakers, artisans of taste, and partners appeared on the menus, making each experience unique.
Bocconi: “Coming together for the benefit of the region”

Friuli Venezia Giulia Via dei Sapori was also the subject of a case study by SDA Bocconi , which identified among the keys to its success the fact that, from the beginning, it worked with its local area in mind , committing to promoting it and continually raising the bar of its food and wine offerings, focusing on a driving effect. The most significant result achieved? According to the study, “it is probably the most profound and difficult change, which concerns the mentality, the spirit of the Consortium participants and the ability to pull together .”

The first 25 years

It all began on September 12, 2000 , a date that would mark a turning point for the restaurant industry in Friuli Venezia Giulia. Aldo Morassutti of the Da Toni trattoria in Gradiscutta gathered a dozen colleagues at the Là di Moret restaurant , driven by a shared vision: to promote and enhance local gastronomy. He invited Walter Filiputti, a food and wine and marketing expert , to present a program. That day, not only was the idea for the Friuli Venezia Giulia Via dei Sapori Consortium born, but the foundation stone was laid for a project that would contribute to placing quality restaurants within the tourism promotion system . The needs that drove the Consortium’s creation were simple, yet fundamental: the need to give a strong, unified voice to regional restaurants by creating a platform to showcase local excellence and to work as a team. The intuition looked beyond, to the well-being of the region, with the understanding that it was the true shared treasure to be protected and enhanced. The Consortium’s founding charter , signed by 20 restaurants , enshrined a commitment to transcending individualism and working, at the same time, for the collective good. The local component was the driving force behind the project’s success, transforming the food and wine scene into a strategic pillar for regional tourism and opening the doors to collaboration with local institutions , such as the Chambers of Commerce of Udine and Pordenone-Udine, Promoturismo, and the municipalities. The cultural aspect was also part of the program. In 2003, the Consortium published its first book, “Friuli Via dei Sapori,” translated into six languages. In 2011, “I Solisti del Gusto” was published, a narrative that intertwines the flavors and culture of the entire region (in three languages). These publications were joined by nine “Gourmet Monographs” (a print run of 20,000 copies) that were given as gifts to restaurant customers, contributing to widespread knowledge of the region.

The future: training

Fvg Via dei Sapori has always believed in the importance of training new generations of restaurateurs, ready to take up the baton and continue the work accomplished to date, and in the commitment to prevent the profession from losing its allure, which could undermine its growth. Training —which has been a cornerstone for the Consortium, with experiences and training programs in Italy and abroad— is among the priority commitments for the immediate future.

“In early 2025, we requested a meeting with the Istituto Tecnologico Superiore (ITS) Academy Udine (President Paola Perabò and Director Ester Iannis) to offer our collaboration, which was accepted,” said Walter Filiputti . ” And now we are happy to announce that the Advanced Training Course for Catering will begin in the 2026/2027 academic year . We couldn’t have imagined a better anniversary. It’s truly true that dreams don’t fade until people abandon them.”

The 25th Anniversary Celebration

The 25th anniversary celebration, hosted in the rooms of the Friuli Foundation in Udine, was the occasion to take stock of the journey made so far (which was told in a video and collected in a magazine that tells their story in an agile and attractive way), but above all to build a bridge towards the future because, as Walter Filiputti said when welcoming the large crowd public “ our commitment has been, and always will be, to give tradition a future, making it evolve but keeping its roots firmly in place.”

“Over these 25 years, the Via dei Sapori Consortium has accompanied, and often guided, an evolution in the restaurant industry,” said Bruno Malattia, President of the Friuli Foundation . “It has taught entrepreneurs, by nature individualists, that overcoming rivalry and collaborating benefits everyone: alone, you go faster, but together, you go further. The Consortium has also demonstrated that a winning offering combines cuisine, wines, and local products in a mix capable of generating tourism interest, benefiting many businesses in the region. Thomas Stearns Eliot, in a famous essay, observed that a sign of cultural decline in Great Britain was the indifference to the art of food preparation, recalling that culture is what makes life worth living. From this perspective, the Consortium has also fostered cultural evolution through training at all levels—in the kitchen, in the dining room, and in every role—valuing the most innovative experiences and creating a continuous cross-fertilization of ideas. The results achieved are therefore not only entrepreneurial—a point of merit—but also cultural, representing a significant achievement. an example that should inspire reflections in other sectors of what is traditionally considered culture.”

“Over 25 years of operation, Friuli Venezia Giulia Via dei Sapori has established itself as an extraordinary calling card for the region, a unique example of teamwork in the restaurant and hospitality sector, ” added Giovanni Da Pozzo, President of the Pordenone-Udine Chamber of Commerce. ” Chefs, winemakers, artisans, and producers have joined forces to showcase, through iconic dishes and authentic flavors, a Friuli Venezia Giulia region capable of combining tradition and international openness, promoting slow and conscious tourism. Today more than ever, this story reminds us of the importance of advanced professional training for our young people: in the restaurant, hospitality, and hospitality sectors, trained hands and minds are needed, capable of understanding the roots of our cuisine to innovate with respect and creativity. The Chamber of Commerce has long been committed to this training, and the Consortium is an example and a point of reference of the highest qualifications. Via dei Sapori is not just a food and wine experience, but a demonstration of how culture, business, and territory can intertwine to build an attractive future. We have always known this, building countless itineraries. To promote Friuli Venezia Giulia in Italy and abroad, bringing Via dei Sapori with us, accompanying business representatives from across the economy. I wish a very happy 25th birthday to this unique Consortium, a standard-bearer for the entire economy, with which it has always been and will always be a pleasure to collaborate!

“The story of Friuli Venezia Giulia Via dei Sapori is one of entrepreneurial vision,” concluded the Regional Councillor for Productive Activities and Tourism Sergio Emidio Bini. Today, food and wine are one of the main channels for promoting our region nationwide and the primary attraction for foreign tourists. This is due, above all, to the brilliant intuition of Walter Filiputti and the farsighted restaurateurs who began the Consortium’s history 25 years ago. The secret of the Via dei Sapori lies in its ability to work as a team: a team of champions working together on a collective project. This teamwork has borne precious fruit over time, effectively placing quality restaurants at the forefront of the regional tourism promotion system. This is why today, on this important anniversary, I would like to express, on behalf of the regional administration, heartfelt thanks to the Consortium, its board of directors, and all the restaurateurs and industry professionals who are committed to promoting our region.

Professor Magda Antonioli of Bocconi University, President of the National Tourism Observatory , reiterated that quality catering is an important driver for promoting local areas and tourism in her engaging speech. She conducted a marketing analysis at both the corporate and local levels, to share the values and culture of a heritage of excellence that must be protected and enhanced. “Reading today’s challenges to understand tomorrow” : following this leitmotif, her speech focused on issues related to new trends in catering and the food and wine sector . She highlighted the ongoing changes and the increasingly hybrid values of tourists (such as lifestyle, identity, cross-pollination, social and environmental aspects, health, etc.). “ A focus on the region, its unique characteristics and traditions, and the quality and craftsmanship of those involved, starting with chefs and winemakers,” he reiterated, “ leads to the conclusion that the winning approach is the supply chain approach, where social values, skills, and human resources are also essential, the true glue for networking .”

And looking to the future, the celebration concluded with the announcement by Walter Filiputti and the President of the ITS Paola Perabò of the launch of the Higher Education Course for Catering in the 2026/2027 academic year .

Before their speech, a cultured and refined initiative was also announced by Angelo Floramo and the director of Guarneriana Sabina Francescatto : the 25 chefs of FVG Via dei Sapori will be called upon to revive in a modern key the taste and flavor of the recipes handed down in the Guarnerian manuscript “Liber Dietarum Universalium” by Isaac Iudaeus (12th century), mixing together innovation and ancient wisdom.

Eighth edition of Taste Alto Piemonte, the most important event dedicated to the wines of Alto Piemonte, organized by the Consorzio Tutela Nebbioli Alto Piemonte.

The elegance of the Grand Hotel des Iles Borromées will be the setting for the eighth edition of Taste Alto Piemonte , the most important event dedicated to the wines of Alto Piemonte, organised by the Consorzio Tutela Nebbioli Alto Piemonte .

” An event of this importance represents a fundamental opportunity to promote our territory and the Alto Piemonte denominations, not only nationally but also towards neighboring countries, such as Switzerland, strengthening ties and opportunities to learn about the protected denominations, ” says Andrea Fontana, President of the Consorzio Tutela Nebbioli Alto Piemonte. ” I would also like to thank the institutions, which have supported us since the first edition and have embraced this initiative again this year, demonstrating a concrete commitment to the valorization of our winemaking and cultural heritage .”

“Bringing Taste Alto Piemonte to the shores of Lake Maggiore is an important signal: a region that engages with an increasingly broad and international audience. This eighth edition will be an opportunity to showcase the diverse souls of our appellations and the vitality of the Alto Piemonte winemaking community. Taste Alto Piemonte is not just a tasting event, but an experience of discovery and encounter between producers, professionals, and enthusiasts ,” says Lorella Zoppis , Vice President of the Consorzio Tutela Nebbioli Alto Piemonte.

A unique opportunity to discover the winemaking excellence of an extraordinary region, nestled between the Alps and Lake Maggiore, where volcanic soils and a unique microclimate give rise to wines of extraordinary elegance. The focus will be on native grape varieties—primarily Nebbiolo , alongside Vespolina, Croatina, and Uva Rara—presented across the 10 protected appellations : Boca DOC, Bramaterra DOC, Colline Novaresi DOC, Coste della Sesia DOC, Fara DOC, Gattinara DOCG, Ghemme DOCG, Lessona DOC, Sizzano DOC, and Valli Ossolane DOC . For two days, over 50 producers will present the new vintages from the 10 protected appellations —from Gattinara to Ghemme, from Lessona to Boca—through tastings and dedicated masterclasses , curated by AIS Piemonte.

The program will kick off on Sunday, November 9th, from 11:00 a.m. to 8:00 p.m., with the opening of the tasting tables. On Monday, November 10th, the event will continue from 10:00 a.m. to 7:00 p.m. Both days will be open to the press, industry professionals, and enthusiasts. Alongside the tasting tables, four thematic masterclasses will offer an opportunity to learn more about the various appellations and the distinctive features of Alto Piemonte Nebbiolo. A temporary wine shop will also be set up within the event, where exhibited wines can be purchased, along with a press room for accredited journalists. There will also be dedicated spaces to showcase the producers and their stories, confirming the profound bond between wine, territory, and community.

The event, a key event for the press, industry professionals, and enthusiasts, confirms the central role of Alto Piemonte in the Italian wine scene, thanks to wines born from a unique terroir, between the Alps and Lake Maggiore, where Nebbiolo and native varieties express elegance and authenticity.

A calendar packed with events among vineyards, tastings, and wellness in the heart of the Collio.

Tenuta Stella welcomes September with a packed program of events, an opportunity to experience its authenticity and the true essence of Collio. The winery will be open Monday through Friday , from 9:30 am to 5:30 pm , for tours and tastings, while every Saturday , from 11:00 am to 5:00 pm , the ” Sorsi di Collio ” event will return. Tastings can also be booked on Sundays upon request, with the team on site to welcome guests throughout the weekend.

The heart of the month will be the weekend of September 13th and 14th with Vigneti Aperti , two days dedicated to experiencing the area through immersive experiences in direct contact with nature and the winery.

On Saturday 13 September the day will kick off at 10.00 with a yoga session among the rows , and will then continue with free tastings and guided tours of the vineyards.

On Sunday, September 14th, alongside the Vigneti Aperti activities, the eagerly awaited Harvest Party will take place: an afternoon of celebration with live music from 5:00 pm to 9:00 pm.

Also on Sunday, at 10:30 am, the Full Experience will be available, a tour designed for those who want to get to know the winery in detail, with a tasting of the entire range of Tenuta Stella wines.

Rounding out the calendar, Thursday, September 18th at 7:00 PM , is the Vertical Tasting of the Month , entirely dedicated to Ribolla Gialla . For the occasion, the winery’s historical archives will be open for a tasting of four vintages of this iconic variety, accompanied by refined food pairings from Alimentari Tomadin in Cormons . This exclusive event, with limited seating and reservations required, is designed to explore the potential of a grape variety that best represents the Collio region and Tenuta Stella’s production philosophy.

” These events represent a special opportunity for us to welcome the public and accompany them on an experience that goes beyond tasting ,” says Alberto Faggiani , agricultural technologist and head of wine production at the winery. ” Experiencing Tenuta Stella means immersing yourself in the Collio, its landscapes, its aromas, and its stories. Each event is designed as a journey that engages all the senses, allowing you to discover the winery and the region in an authentic and comprehensive way .”

For Tenuta Stella, September thus becomes an invitation to slow down and share special moments, with a calendar of experiences that intertwine nature, wine, well-being and conviviality, restoring all the richness of a unique territory.

The tasting tables were a success, the masterclasses were packed, and the dinners sold out. Everything is ready for the upcoming evenings, with special guests and exclusive events.

Until Sunday 14th at Piazza di Siena, Villa Borghese.

Vinòforum 2025 is off to a remarkable start. The Roman event’s debut received a warm welcome, drawing large attendance and enthusiastic attendance during the first two evenings, once again confirming its role as a key hub for the food and wine sector. A grand opening ceremony began with the ribbon-cutting ceremony, attended by the Honorable Angelo Rossi, Advisor to Minister Lollobrigida for Institutional Relations; Giancarlo Righini, Councilor for Budget, Economic Planning, Agriculture and Food Sovereignty, Hunting and Fishing, Parks and Forests (Lazio Region); Massimiliano Raffa , President of ARSIAL; and Sabrina Alfonsi , Department of Environment, Agriculture, Environment, and Waste Management of Rome.

“Bringing greetings from the Minister, I would like to extend heartfelt thanks to the Vinòforum organizers and all the institutions present ,” emphasized the Honorable Angelo Rossi, Advisor to Minister Lollobrigida for Institutional Relations . “ With a total turnover of 14 billion euros and 8 billion in exports in 2024, the wine sector confirms its role as a fundamental asset for our country. Its strategic importance lies both in the economic results achieved and in its irreplaceable cultural value, a dual significance that here at Vinòforum constitutes the heart of the narrative.”

“I thank and congratulate the Vinòforum team for creating this incredibly high-quality space, capable of representing our country’s excellence and enhancing the regional territory,” said Giancarlo Righini, Councilor for Budget, Economic Planning, Agriculture and Food Sovereignty, Hunting and Fishing, Parks and Forests (Lazio Region). ” This is a great opportunity to give a voice to the producers who have been investing with seriousness, passion, and expertise for years, and who today finally see their commitment recognized and rewarded.”

“This year, 25 regional companies will be present, an increase that demonstrates the growing confidence of producers in our promotional project, which is increasingly forward-looking with a major internationalization effort planned for 2026,” continued Massimiliano Raffa, President of ARSIAL. “The goal is to reach areas of the world where Lazio is still little-known, while at the same time continuing to be active locally. Rome, in fact, has always been a strategic location for our businesses: through Vinòforum, we want to encourage collaboration between the manufacturing and restaurant sectors, a crucial step in the consolidation and growth of the Lazio Model.”

“We’re back again this year at Vinòforum, an event we wholeheartedly support as it represents a truly valuable opportunity for all industry professionals, ” concluded Sabrina Alfonsi, Department of Environment, Agriculture, Environment, and Waste Management of Rome Capitale. “It confirms itself as the most important food and wine event in our region and central Italy, shining a spotlight on the city of Rome and its excellence.”

The institutional speeches were followed by the words of Emiliano De Venuti, organizer and CEO of Vinòforum : “We are thrilled to inaugurate this new edition, which continues to be the fruit of collaboration and a shared vision with the institutional representatives of the Region and the Municipality. We are particularly grateful for their active participation in every phase of the event, and we continue to move forward together, all in the same direction, united by the desire to promote the culture of good food and good wine.”

A special opening that then gave way to all the events and formats of this 22nd edition. The Night Dinners continue under the banner of excellence: on Wednesday the 11th, Paolo Gramaglia of the President Restaurant in Pompeii, one of the most important stars of Campanian cuisine, will take the stage, presenting a menu inspired by “The Gladiator.” On Thursday the 11th, the program continues with Christian Belli of Affinity Kitchen & Alchemy Restaurant. and his dishes from around the world, accompanied by scenes from “The Flavor of Happiness.” On the Pizza D’Autore dinner side, on Wednesday it will be the turn of Ciro Salvo, the face of 50 kalò (Naples – Rome), who will meet Adriano Albanesi, the great master of Albanesi- il forno delle meraviglie (Rome); on Thursday there will be a six-handed dinner with Claudio Abbate of Abbate Leggerezza Rivoluzionaria (Giugliano – Lusciano), Manolo Albano of Antica Meso Tola (Meana Sardo), and Mauro Mari of Panificio Mari (Montefiascone).

The Temporary Restaurant calendar also continues: Enrico Braghese of Zi Rico (Palestrina), Otello Evangelista of Casa Maggiolina (Rome) and Pietro Adragna of Anni e Bicchieri (Rome) will bring the best of Roman cuisine during Wednesday evening, while on Thursday there will be Daniele Mochi of Cantina Simonetti (Frascati), Paolo D’Ercole of Scima (Rome) and two friends and colleagues Marco Di Venere and Federico Compagnucci of the restaurant Mafè Osteria Moderna (Rome).

After the great response to the first two evenings, the next Top Tasting events are eagerly awaited, with two sessions focusing on the world of spirits and beer. Wednesday the 10th features a journey through Caribbean Rums, an unmissable experience exploring the history and sensory nuances of this fascinating craft, from lighter rums to more aged versions. Thursday the 11th features ” The Art of Beer ,” an in-depth exploration of the world of craft beer, exploring the most iconic styles. Other unmissable events include masterclasses organized by the Spanish Tourist Board , a focus on Extra Virgin Olive Oil with Evoo School, meetings with the Amici del Toscano Club , and exclusive dinners at Anima, The Rome EDITION’s signature restaurant.