The University of Tuscia takes part in Assaggi 2026 with two dedicated stands — Medieval and Renaissance — brought to life by faculty and researchers from the DAFNE and DIBAF departments. An opportunity to encounter applied research in Lazio’s agri-food sector: from grain genetics to local honeys, from extra-virgin olive oil to next-generation wines, to CacioFiore made with artichoke rennet and the first one-hundred-per-cent Unitus beer. Each workshop is open to the public during the times listed below.
10.30 — 13.30
Medieval Stand
Low-glycaemic-index biscuits and baked goods. Taste them!
Prof. Francesco Sestili, Dr Samuela Palombieri, Dr Arianna Frittelli, Dr Chiara D’Attilia
DAFNE
10.30 — 13.30
14.30 — 19.00
Renaissance Stand
Unitus Beer: from experimental fields to the lab — the first one-hundred-per-cent Unitus beer
Prof. Alessio Cimini, Prof. Roberto Ruggeri, Prof. Francesco Rossini, Dr Paolo Loreti, Dr Maurizio Stefanoni
DIBAF / DAFNE
14.30 — 19.00
Medieval Stand
Honeys of Lazio. How to savour the quality of the sweetness offered by nature
Prof. Diana De Santis, Dr Serena Ferri
DIBAF
11.00 — 14.00
Medieval Stand
From aroma to taste: do our senses truly reveal the quality of extra-virgin olive oil?
Dr Maria Teresa Frangipane, Prof. Riccardo Massantini
DIBAF
11.00 — 14.00
14.30 — 19.00
Renaissance Stand
New oenological horizons for trending wines: NoLo wine tastings
Prof. Andrea Bellincontro, Dr Margherita Modesti, Dr Gianmarco Alfieri, Dr Riccardo Riggi, Dr Ilenia Pellicano
DIBAF
14.30 — 19.00
Medieval Stand
CacioFiore. A cheese made with artichoke rennet
Prof. Katia Liburdi, Dr Chiara Fabrizi
DAFNE
SALONE DELL’ENOGASTRONOMIA LAZIALE
Complesso di Santa Maria in Gradi
Via Santa Maria in Gradi, 4 – Viterbo
SEGRETERIA
segreteria@assaggisalone.com