An exclusive food and wine experience among authentic flavours, local ingredients and a cuisine that tells the soul of the Aeolian Islands.

Tenuta di Castellaro is preparing to welcome a new gastronomic experience with the opening of Castellaro Bistrot , which will officially debut on April 21. A new chapter, which confirms the vocation for excellence and the valorization of the territory, this time through a refined and innovative culinary proposal.

At the helm of the bistro will be chef Giacomo Caravello , whose modern approach to cooking is distinguished by research, evolution and a deep connection with the roots of the Sicilian territory. His philosophy is based on a contemporary vision of tradition, capable of reinterpreting authentic ingredients in an innovative way, without ever losing the connection with the essence of local cuisine. “ Energy, enthusiasm, vision and territory, these are the words that perfectly sum up the path that led us to embrace without hesitation the project of opening the new Bistrot Castellar o”, says Caravello, from Milazzo, born in 1989, already at La Montecchia dagli Alajmo and with Martina Caruso at Signum from 2014 to 2018, then from 2019 at Balìce, in his hometown. “ The great work done by Massimo Lentsch in recent years on the Island of Lipari – he continues – has demonstrated the foresight to believe in a unique place in the world, to which I am strongly linked due to geographical proximity and career path. Our idea is to talk about the territory, in the dish, in the atmosphere and in the volcanic energy that these islands are able to transmit. For me, an exciting challenge, as a chef, as an entrepreneur and as an adopted son of this archipelago. We can’t wait to welcome you” .

A sensory journey between territory and seasonality

The menu of Castellaro Bistrot – open for lunch for tasting and light lunch and for dinner with an à la carte menu – is a tribute to the biodiversity of the Aeolian archipelago, with a careful selection of local and seasonal raw materials. The dishes are built around central elements of the Aeolian gastronomic tradition , enhanced by modern techniques and creative combinations. Capers, datterini tomatoes, wild fennel, basil, red prawns, lobster pot prawns, aubergines, mussels, almonds : these are some of the fundamental ingredients on which the proposal will revolve, very representative of the territory and the idea of cuisine of the Bistrot Castellaro.

An immersive experience between wine and cuisine

Castellaro Bistrot is the perfect place for a complete food and wine experience, where the labels of Tenuta di Castellaro, Massimo Lentsch’s Etna DOC and some of the most representative French Vignerons blend harmoniously with the culinary proposals of chef Caravello. Each course is designed to enhance the characteristics of the wines, creating pairings studied to enhance aromas, flavors and structure.

The opening of the bistro represents a further step in Tenuta di Castellaro’s commitment to offering quality, capable of involving guests in a journey that celebrates the landscape, culture and tradition of the Aeolian Islands.

A designer bistro

Built in collaboration with architects Michele Giannetti and Alessandro Dalpiaz of the Hamburg-based Dalpiaz Giannetti Architekten studio, Bistrot Castellaro takes up the same architectural form as the mushroom-shaped pillars of the cellar, with columns made of polystyrene formwork. The elements of the formwork, transformed into art installations by artist Luigi Radici, enrich the space of the barrel cellar, as do the walls he customized. The elevator functions as a wind tower, while an outdoor open kitchen creates a welcoming and refined atmosphere, perfect for preparing dishes. Tenuta di Castellaro : Where the sun sets straight down to the sea and the age-old tradition of sapling cultivation is passed on, Tenuta di Castellaro stands on volcanic soil, a monument dedicated to nature, culture and architecture. The wine project, closely linked to the historical and landscape context, tells the story of a unique territory like Lipari, the main of the Aeolian Islands. There are 24 hectares of vineyards for about 70 thousand bottles a year and a modern cutting-edge cellar, as well as a wine resort and the geo-mineral park of the Caolino Caves, cleaned and reclaimed to make it available to the community: Tenuta di Castellaro is a unique and complex reality, which has always lived a natural approach to viticulture, using organic and vegan protocols. The wild charm of this corner of the world, uncontaminated, remote and magnetic has bewitched the Lentsch family from Bergamo, who in 2005 decided to undertake a great winemaking and landscape project: to preserve, enhance and make known the beauty of this place, safeguarding its traditions and peculiarities, giving life to wines made from native island grapes, starting from Malvasia delle Lipari and Corinto Nero, which are pure extract of a territory.

Participation in Vinitaly 2025 of the Garda DOC Consortium.

The 2025 edition of Vinitaly ends with an extremely positive balance for the Garda DOC Consortium, which has demonstrated its ability to evolve and innovate, strengthening its role in the Italian wine scene.

Thanks to the vision and energy of Sissi Baratella , oenologist and popularizer, Garda DOC has consolidated its identity, focusing not only on wine, but also on the territory, culture and the value of relationships. The Garda DOC Consortium was one of the undisputed protagonists of the event, thanks to modern and engaging formats that were able to combine tradition and modernity in the story of the territory. The social tastings were a great success, transforming the Garda DOC space, within the area (Avenue H, Stand 1) into a real meeting place and dialogue between experts and enthusiasts. The tasting events allowed the public to discover the nuances of Garda wines through guided tastings, enriched by Italian gastronomic excellences such as Montasio DOP cheese , Crudo di Cuneo DOP and Salame Varzi DOP . This contemporary formula has made the discovery of wines even more dynamic and interactive, encouraging direct dialogue with experts and producers and strengthening the bond between wine and its territory.

“ Communication in the wine sector, changes in consumer behavior and advice for producers in promoting the Garda DOC are some of the topics that have been discussed in recent days at our stand,” underlines Paolo Fiorini , president of the Garda DOC Consortium, “ and once again we have been able to promote the strengths of a sustainable territory such as Lake Garda, with immense food and wine and tourism potential. With this edition of Vinitaly, the Garda DOC Consortium has reaffirmed its ability to innovate and tell the story of its territory with authenticity and vision .”

To give further impetus to the narrative of the Garda DOC Consortium, Sissi Baratella’s talks , an authentic comparison on the world of wine that stimulated a debate on the role of the denomination, the value of wine tourism and the identity of the Garda territory. Through a series of social interviews and insights, Sissi Baratella was able to best interpret the new forms of communication in the world of wine, making the Garda DOC Consortium the protagonist of an authentic and accessible dialogue. With a direct and spontaneous style, Sissi Baratella was able to involve the public and amplify the narrative of the territory, creating a dynamic interaction within a convivial environment, perfectly in tune with the style of the Garda DOC Consortium that found wide resonance on social media. The format was built around a simple but incisive question: ” Can I offer you a Garda DOC ?”, a starting point that involved guests from the world of journalism, sport and cuisine in an open dialogue, always accompanied by a glass of Garda DOC. Through this inspiration, Sissi accompanied her guests on a journey to discover the characteristics of the denomination, the richness of the territory, and the potential of wine tourism, creating a perfect fil rouge between the past, present and future of Garda viticulture.

Engaging content and insights that will be published on the Consortium’s social channels in the coming days and that will give enthusiasts and wine lovers the opportunity to relive the extraordinary days of Vinitaly 2025.

Together with these products, the Garda DOC Consortium is part of the three-year project co-financed by the European Union “DOP Excellence: a fully European savoir-faire”. The communication campaign aims to strengthen the recognition and notoriety of quality European agri-food products with the DOP mark, as well as improve the competitiveness and consumption of the Union’s agri-food products. The program, which involves Italy, Germany and Austria, includes a series of activities dedicated to increasing their visibility and appreciation in the three reference markets.

28th Food and Wine Show > Monaco Principality.

From 2 8   November   to the   01   December 202 5   The 28th « MONTE-CARLO GASTRONOMIE » Show will take place at the Espace Fontvieille in the Principality of Monaco.

The main food and wine event on the French Riviera and the Ligurian Riviera brings together a selection of high-quality wines, food products and table art, presented on more than 120 exhibition and sales stands.

If you wish to receive the information documentation, in order to evaluate a possible participation as an exhibitor, please reply to this communication, indicating your complete address, telephone number and website, we will be happy to send it as soon as possible. Big News: all exhibitors will be able to join exclusively and free of charge in the « Market Place » on the website of the Show for the online sale of their products.

With the support of the Monegasque Government and the presence of the most important trade organizations in the Region, the event is aimed at both the general public and operators in the sectors represented.

Also this year two culinary competitions will be organized that attract great interest and public participation, « Maestro Chef » and « Maestro Kids », where amateurs and children will be able to test themselves in the culinary art, in front of a jury of great Chefs and experts in the sector.

As in past editions, the « show-cooking » and the active participation in the Show of great Chefs of Monaco, the « Société des Bains de Mer » and the Region will attract great interest. Numerous Professional Associations collaborate in the event: the « Convivium Slow Food Sud-Est and Principality of Monaco » with the « Slow Food » Award, the Monegasque Association of Sommeliers with the « Chroniqueurs Gastronomiques » Award for the best wines, champagnes and spirits exhibited at the Show, the Association of Maîtres d’Hôtels of the French Riviera, the Association of Barmen of Monaco and the French Riviera, the Association of the Monegasque Hotel Industry, the « Monaco Goûts & Saveurs » Association, the « Grand Cordon d’Or », the « Fraternelle des Cuisiniers de Nice » and other important professional associations of the Principality, the French Riviera and the Italian Riviera of Flowers.

Terre Cevico protagonist in two pavilions at Vinitaly 2025. During the fair buyers from over 40 countries and more than 100 operators of the Horeca Italia channel.

President Donati: “The sector awaits strong responses from politics on the tariff issue”.

The 2025 edition of Vinitaly in Verona saw the presence of Terre Cevico with a widespread modality in two exhibition pavilions . In the Emilia Romagna pavilion, the cooperative group’s space was dedicated to the Gdo Italia channel with a focus on the Austo, Galassi, Sburoun wine lines and also the new Sound Sip project, low or zero alcohol cans. In the same pavilion, a space for Bolè, a brand associated with the world of Romagnole bubbles based on Trebbiano grapes. In another pavilion (number 7) Terre Cevico presided with a double presence. A stand dedicated to the export area of the group, together with the subsidiaries Medici Ermete&Figli of Reggio Emilia, Montresor of Verona, Orion Wines of Trento, to welcome operators and numerous buyers from over 40 countries around the world , for the presentation of new wine projects and no-alcohol references. In the space exclusively dedicated to the Horeca Italia channel, business moments alternated with over 100 hosted operators , events and masterclasses focused on the different moments of wine consumption: the aperitif with the ‘Romagnole bubbles’ based on Trebbiano and the references for the Mixology segment of Sprint Distillery, and in parallel tastings guided by oenologists, for the focus on the wines of the group’s territorial projects such as Tenuta Masselina, Le Rocche Malatestiane, Cantina Braschi.

This is the comment of the President of Terre Cevico Franco Donati after the participation in the fair. “Thanks to its first-level cooperative structure, the Terre Cevico system guarantees quality and control of a complete supply chain where the vineyards of 923 wine-growing members, distributed in the plain area of 3605 hectares, extend from the province of Ravenna to the Ferrara area. Trebbiano is the main grape variety grown and the wine obtained is widely used as a base for the production of sparkling wines from Romagna, much appreciated at this Vinitaly. Now the sector expects strong and rapid responses from politics because the chaos that the tariff issue has created on the market risks penalizing us even in the medium term; I spoke about this directly with Christian Hansen, EU Commissioner for Agriculture in the Legacoop space, and it was an opportunity to reiterate the importance of a cohesive political action, of protection and great attention to the world of viticulture and Italian wine, in the face of continuous attacks both on the commercial front and on the health issue”.

Terre Cevico achieved with the 2023/2024 financial year, a consolidated turnover of 206 million euros with a net profit of 1.6 million euros, a surplus value for members of 8.2 million euros and net equity of 79.3 million euros. It is present in 90 countries around the world, with exports reaching the threshold of 71 million. The Italian market grows in value in the large-scale retail channel with 54.7 million euros (3.4%) and the Horeca channel is worth 19 million euros (7.8%).