10.00
Ceremony
Opening ceremony
Official opening of Assaggi 2026 with testimonial Claudio Amendola.
Free admission
11.00
Renaissance Cloister
Slow Food Taste Workshop: "The pomegranate: Proserpina’s fruit, a symbol of rebirth"
Guided tasting led by Sandra Ianni, Slow Food educator and food historian.
Bookings closed
12.00
Exhibition Hall
Claudio Amendola, heart and passion
Francesca Rocchi, president of Slow Food Roma, meets Claudio Amendola for a conversation weaving together cinema and culinary tradition. From his passion for cooking to the roots of Roman culture, Amendola shares the journey that led him behind the stove — an authentic story that anticipates the opening of four osterie dedicated to Roman cuisine across Italy.
Followed by — Show Cooking
"La carbonara di Frezza" — Frezza Osteria
With Claudio Amendola and Mimmo Rossi. Frezza, in the heart of Rome, is Claudio Amendola’s culinary project: a "cucina de coccio" built on authentic, hearty dishes. Born on Via della Frezza, the concept has since grown to four locations, including one in Milan. La carbonara di Frezza offers a take on the great Roman classic with enveloping creaminess and bold flavours: crispy guanciale, well-balanced pecorino and velvety egg come together in an uncompromising dish that celebrates tradition.
SOLD OUT
12.15
Medieval Cloister
Slow Food Taste Workshop: "The art of preserving the treasures of the vegetable garden"
Guided tasting led by Sandra Ianni, Slow Food educator and food historian.
Bookings closed
12.30
Renaissance Cloister
Slow Food: "Sips of distinction: up-close encounters with the producer"
Guided tasting led by Carlo Zucchetti, the Enogastronomo con il Cappello.
SOLD OUT
15.00
Exhibition Hall
Show Cooking — Parco delle Querce: "Rural Tuscia. Strappata pasta with the signature products of the Viterbo area"
Cristiano Germani, chef and owner of Agriturismo Parco delle Querce in Valentano (VT) and Slow Food Alliance Cook, brings a gastronomic vision centred on Tuscia and its products, reimagining classic rural recipes in a modern key while respecting history and identity.
Bookings closed
15.30
Renaissance Cloister
Slow Food: "Etruscan horizons: a sensory journey through the wines of Tuscia"
Guided tasting led by Carlo Zucchetti, the Enogastronomo con il Cappello.
SOLD OUT
16.00
Medieval Cloister
Slow Food Taste Workshop: "From blossom to fruit: the passion of preserves!"
Guided tasting led by Sandra Ianni, Slow Food educator and food historian.
Bookings closed
16.30
Exhibition Hall
Show Cooking — APCI Lazio: "Hazelnut pizzicotti with white porchetta ragù, fresh truffle and coffee powder"
Stefano Bartolocci and Fabrizia Ventura. "Contemporary confluence" represents the meeting of Sabina tradition, expressed in the gesture of the pizzicotto, and Tuscia ingredients. Two gastronomic currents that meet, transform and generate a new balance.
Bookings closed
16.30
Main Hall
Women driving change: healthy eating, sustainability and social impact
Organised by the Women’s Entrepreneurship Committee of the Rieti-Viterbo Chamber of Commerce. Speakers include Giuseppina Polidori (Committee President), Dr Laura Censi (CREA), Prof. Lara Costantini and Prof. Clara Cicatiello (University of Tuscia), and a testimonial by chef Stefania Mancini on cooking and coeliac disease. Moderated by Federica Ghitarrari, Director at the Rieti-Viterbo Chamber of Commerce. Followed by a tasting of the chef’s dishes.
Bookings closed
17.00
Renaissance Cloister
Slow Food: "Hidden identities: recognising the essence of the glass"
Guided tasting led by Carlo Zucchetti, the Enogastronomo con il Cappello.
Bookings closed
17.30
Medieval Cloister
Slow Food Taste Workshop: "Chestnuts and hazelnuts: the sweetness of autumn fruits"
Guided tasting led by Sandra Ianni, Slow Food educator and food historian.
Bookings closed
17.45
Exhibition Hall
Oil Sensory Passport
A journey in the glass. Guided tastings to learn to distinguish the unique character of each variety. Curated by Agrocamera.
SOLD OUT
18.30
Renaissance Cloister
Slow Food: "Spirited vibrations at high proof"
Guided tasting led by Carlo Zucchetti, the Enogastronomo con il Cappello.
Bookings closed
19.00
Room adjacent to Main Hall
CREA — Permanent Cheesemaking School: Ricotta sensory workshop
Sensory workshop by the CREA Permanent Cheesemaking School.
Bookings closed
19.00
Exhibition Hall
Show Cooking — Ostieria, the taste of Ostia: "Seppia Regina"
Ostieria is a seafood osteria that celebrates local gastronomic tradition with a contemporary touch, born from the vision of chef Stefano Salvemme, Slow Food Alliance Cook. Dishes that highlight sustainable ingredients and local fishing, in a welcoming and informal atmosphere.
Bookings closed
11.00
Renaissance Cloister
Slow Food: "In praise of difference: historic and migrant grape varieties"
Guided tasting led by Carlo Zucchetti, the Enogastronomo con il Cappello.
Bookings closed
11.30
Exhibition Hall
Talk: Rind, flesh and seeds — the shape of cucurbits
A conversation with Nicolò Passeri, of the Viterbo Province Order of Agronomists and Foresters, exploring melon, watermelon, pumpkin, cucumber and courgette grown in Lazio. The talk covers agronomic characteristics, local varieties and sustainable cultivation. Completed by a guided tasting. Moderated by Francesca Rocchi, president of Slow Food Roma.
Bookings closed
12.00
Room adjacent to Main Hall
CREA — Permanent Cheesemaking School: Yogurt sensory workshop
Sensory workshop by the CREA Permanent Cheesemaking School.
Bookings closed
12.00
Exhibition Hall
Hazelnut Sensory Passport: the stamp of terroir
One variety, two lands: guided tastings to discover how soil and climate shape flavour. Curated by Agrocamera.
Bookings closed
12.15
Medieval Cloister
Slow Food Taste Workshop: "Full-on Tuscia with Etruscan oil"
Guided tasting led by Patrizio Mastrocola, Slow Food educator.
Bookings closed
12.30
Renaissance Cloister
Slow Food: "The splendid union of senses and intellect in the blind tasting"
Guided tasting led by Carlo Zucchetti, the Enogastronomo con il Cappello.
Bookings closed
13.00
Exhibition Hall
Show Cooking — La Bottega delle Tre Sorelle: "Spaghetti all’Oro dei Monti"
Antonietta Proia, Slow Food Alliance Cook. La Bottega delle Tre Sorelle embodies an emotional, peasant cuisine deeply tied to family and their own farm. Spaghetti of Senatore Cappelli wheat with anchovies, aromatic herbs, Castelliri garlic and Genazzano cacio (Slow Food Presidium): the bottega’s signature dish — simple, ancient and authentic.
Bookings closed
13.30
Medieval Cloister
Slow Food Taste Workshop: "Pasta & cheese: a perfect match"
Guided tasting led by Patrizio Mastrocola, Slow Food educator.
Bookings closed
15.15
Exhibition Hall
Show Cooking — Tularù: "Fresh pasta from Rieti wheat with grass-fed veal cheek"
Miguel and Alessandra run a peasant network project in the Rieti area. Tularù is a reference point for those seeking natural, seasonal products: they grow ancient grain varieties, forage wild plants and raise livestock in harmony with natural cycles.
Bookings closed
15.30
Renaissance Cloister
Slow Food: "From drupe to cup: all the flavours of coffee"
Guided tasting led by Patrizio Mastrocola, Slow Food educator.
Bookings closed
16.30
Medieval Cloister
Slow Food Taste Workshop: "Meats, cured meats and pulses: protein is served"
Guided tasting led by Patrizio Mastrocola, Slow Food educator.
Bookings closed
16.45
Exhibition Hall
Show Cooking — Bar Vineria Vignola: "Tagliolini with lamb, asparagus, pecorino and lime"
In the heart of Caprarola, Claudia and Luigi of Bar Vineria Vignola welcome guests in an intimate atmosphere where taste and tradition meet. Their logo, inspired by the helical staircase of Palazzo Farnese, already tells the soul of the venue: elegance, harmony and history.
Bookings closed
17.00
Renaissance Cloister
Slow Food: "Territory and terroir: let’s set the record straight"
Guided tasting led by Carlo Zucchetti, the Enogastronomo con il Cappello.
Bookings closed
17.30
Main Hall
Fresh waters and inland areas: innovations for the development of sustainable fishery supply chains
Presentations by Dr Valeria Pianese and Prof. Simona Picchietti (University of Tuscia) on "Insects on the fish plate: a multidisciplinary project on bioactive compounds in rainbow trout"; by Alice Gabrieli and Carlotta Toletti (BMTI Research Office) on "The chamber system and market transparency". Moderated by Federica Ghitarrari, Director at the Rieti-Viterbo Chamber of Commerce. Followed by a seafood tasting.
Bookings closed
18.00
Exhibition Hall
Show Cooking — Pepe Nero: "Pearl barley risotto with Jerusalem artichoke, whitefish bottarga and lemon leaf"
Pepe Nero is an elegant restaurant on Lake Bolsena, known for contemporary seafood cuisine that blends Mediterranean tradition and creativity. Chef Salvo Cravero, Slow Food Alliance Cook, leads the kitchen with a personal style of technique and research, merging innovation and roots in balanced, refined dishes.
Bookings closed
18.15
Medieval Cloister
Slow Food Taste Workshop: "Different land, different oil"
Guided tasting led by Patrizio Mastrocola, Slow Food educator.
Bookings closed
18.30
Renaissance Cloister
Slow Food: "The volcanic wines of the ancient Etruscan territory"
Guided tasting led by Carlo Zucchetti, the Enogastronomo con il Cappello.
Bookings closed
19.00
Exhibition Hall
Show Cooking — Giorgione: "Maltagliati alla Norcina"
The cuisine of Giorgione Orto e Cucina is a celebration of Italian rural tradition, built on straightforward recipes and authentic flavours. It favours seasonal ingredients and quality produce, prepared with simple techniques that bring out natural taste. Generous, convivial dishes deeply tied to peasant culture.
SOLD OUT
10.00
Opening
Day dedicated to professionals
The third day of Assaggi 2026 is reserved for F&B industry operators. Free entry upon registration: info@assaggisalone.com
10.30
Renaissance Cloister
Francesca Rocchi meets Giorgione
Francesca Rocchi, president of Slow Food Roma, meets Giorgione for an authentic dialogue that places the value of food as culture, sharing and simplicity at its centre. A beloved face on Gambero Rosso Channel with "Giorgione Orto e Cucina", Giorgione brings an idea of straightforward, accessible cooking, deeply tied to the land and its rhythms.
A deep dive into his passion for garden produce and artisan excellence — key elements of a vision that values seasonality, short supply chains and quality. A conversation that goes beyond gastronomy into a more conscious and human way of experiencing food.
Professionals only — Free admission
SALONE DELL’ENOGASTRONOMIA LAZIALE
Complesso di Santa Maria in Gradi
Via Santa Maria in Gradi, 4 – Viterbo
SEGRETERIA
segreteria@assaggisalone.com