21 e 22 Febbraio 2026 | MUSEO DEL RISORGIMENTO
Il Salone del Vermouth
SAlone del vermouth a Torino è IL PRIMO EVENTO INTERAMENTE DEDICATO AL VINO AROMATIZZATO NATO A TORINO NEL 1786
La nuova edizione del Salone del Vermouth a Torino si terrà il 21 e il 22 febbraio 2026 e sarà preceduta da una settimana di Fuori Salone ricca di eventi sparsi per la città a partire dal 16 febbraio.
La manifestazione, che coinvolgerà sia i grandi che i piccoli produttori di vermouth, animerà il capoluogo piemontese con un ricco palinsesto, per una due giorni dedicata alla cultura intorno al vermouth. In concomitanza con l’evento, il Fuorisalone porterà la cultura del vermouth in tutta Torino, per una settimana di appuntamenti nei luoghi simbolo e nei migliori locali della città.
Spin off
The Vermouth Routes
Thursday 25/07 at 17:00 – Museum of the Risorgimento
Politics, Technology and Customs of Risorgimento Europe
Salone del Vermouth
How it works
AL MUSEO NAZIONALE DEL RISORGIMENTO ITALIANO, SI TERRÀ UNA DUE GIORNI TEMATICA DEDICATA AL MONDO DEL VERMOUTH
The aim of the show is to create culture around this Italian excellence. For this reason, the public will have the opportunity to participate in interactive mixing and tasting workshops, where they can experience first-hand the thousand nuances of this product, in meetings with producers, in-depth studies on the history of vermouth, on the birth of the aperitif ritual, on the use of vermouth in mixing and pairing with food, in the presence of journalists and experts in the sector.
OUR
Exhibitors
THE EXHIBITORS WILL BE THE HEART OF THE VERMOUTH SHOW
They will be entrusted with the task of telling, within a location of great cultural importance such as the Museum of the Italian Risorgimento, a product appreciated everywhere, in Italy and abroad, but of which there is still much to discover. The best producers of the territory (and not only) will exhibit at the Salone del Vermouth all the possible interpretations of the aromatized wine: from the classic red, dry and white, to exotic versions, produced with herbs, spices, flowers, roots, bark and seeds not common here in Italy.
partner
Main partner
Salone del Vermouth
Program
Saturday 22nd February
Tasting with the producer
A selection of Vermouth, a term that derives from the German WERMUT used to define the main flavouring (artemisia better known as Absinthe) will be presented for tasting and accompanied by the story of the producer who will illustrate and praise its characteristics and potential pairings.
Moderate: Piera Genta, journalist Corriere Della Sera, Italy at the Table
Vermouth di Torino PGI
a recognition of the historical-cultural, geographical and qualitative importance of the entire supply chain
The importance of vermouth in history, culture, traditions and above all in the Piedmont region. The certification sector of the Customs and Monopolies Agency (ADM Cert) will also be in the spotlight, called to illustrate the control plan, designed to also guarantee the consumer.
At the end of the meeting, a tasting of vermouths among those present at the Salone is scheduled.
With: Matteo Bonoli, Quality-R&D-Regulatory Director Spirits, Food Technologist Fratelli Branca Distillerie
Emiliano Calcagno, Head of the Chemical Laboratory of Turin – Customs and Monopolies Agency (ADM Cert)
Moderator: Carlo Carnevale, Bargiornale journalist
The protagonist of the Salon, Vermouth
Vermouth in the formulation we know today has an exclusively Turin origin. We will go to discover its origins and the stories that concern it and that have animated the last few years. We will do it with a historian of the subject and with him we will also make references to his book that will be on sale at the end of the talk: Vermouth di Torino: History and production of the most famous aromatized wine. There will be a signing session.
With: Fulvio Piccinino, vermouth historian
Moderator: Alessandro Ricci, journalist Il Gusto, Bargiornale, Restaurants, Falstaff Italia
At the end of the meeting, a tasting of vermouths among those present at the Salone is scheduled.
Vermouth People: From the Lab to the Counter.
Roles and their meaning: from Master Herbalist to Master Blender
There are many professional figures that revolve around a product so identifying for our country as vermouth. As many as the botanicals that compose it. The different roles and their meaning will be illustrated, starting from the skills that a good Master Herbalist and an excellent Master Blender must have. With both figures we will talk about sensorial analysis of the botanicals that compose vermouth and the human side of the big brands.
With: Matthew Bonoli, Quality-R&D-Regulatory Director Spirits, Food Technologist Fratelli Branca Distillerie
Beppe Musso, master blender Martini
Moderate: Charles Carnival, journalist
At the end of the meeting, a tasting of vermouths among those present at the Salone is scheduled.
What does it take for vermouth to attract new generations of consumers? The ideas of those who are building the future day by day
It is a golden moment for vermouth, for those who consume it, serve it, mix it but above all for those who produce it. New consumers are born and new producers are growing. Let's try to anticipate the times to come, telling it through the faces and words of those who are building that future in the world of vermouth day after day.
With: Piero Nuvoloni Bonnet, co-founder, distiller Baldoria Vermouth
Andrea Balestrini, founder Mu Vermouth
Moderator: Carlo Carnevale, Bargiornale journalist
At the end of the meeting, a tasting of vermouths among those present at the Salone is scheduled.
Mixed drinks in the kitchen
Meeting with an interpreter of mixed drinks, who will tell how to work vermouth in a drink and pair it with a haute cuisine dish. Also starring is a chef, who will address the topic of pairing in the kitchen with drinks.
With: Gianluca Renzi, chef of the 1 Michelin Star restaurant Cannavacciuolo Le Cattedrali Asti
Matthew Fornaro, Bar Manager Aztea
Moderator: Sarah Scaparone, journalist – Italian Cuisine, International Pastry, Michelin Guide, Linkiesta Gastronomika
At the end of the meeting, a tasting of vermouths among those present at the Salone is scheduled.
Sunday 23 February
Tasting with the producer
A selection of Vermouth, a term that derives from the German WERMUT used to define the main flavouring (artemisia better known as Absinthe) will be presented for tasting and accompanied by the story of the producer who will illustrate and praise its characteristics and potential pairings.
Producers Updating
Moderator: Danilo Poggio, journalist – La Cucina Italiana, GRP
Old and new languages of communication in the world of Vermouth
Vermouth has marked an era. Of consumption, yes, but also of languages. When you think of the iconic advertising posters of the last century, vermouth immediately comes to mind. And it is no coincidence, given that so much communication work has been done to make it known abroad. Today, graphic research focuses on new communication languages. Without forgetting the past.
With: Marco Mainardi and Giulio Masieri, co-founder Studio MAIGIU
Domenico Carella, Food and Beverage consultant Arkana consulting & founder Carico e
Ultra Moderator: Irene Forni, journalist, editor-in-chief Falstaff Italia
At the end of the meeting, a tasting of vermouths among those present at the Salone is scheduled.
At the Roots of Vermouth and Negroni Culture
Vermouth has its origins in Turin in the late 18th century, Negroni in Florence in the early 1920s. These are the two historical contexts that Valerio Bigano and Paolo Baldini have respectively recounted in the two books “Once upon a time there was vermouth” and “Everything you don’t know about Negroni”. The first is a fascinating journey, designed to tell a tradition that comes from afar, the story of one of the Piedmontese excellences that have made their way internationally, through the stories of the producers who have made this aromatized wine an icon and a symbol of elegance, as well as an essential ingredient in classic cocktails. The second is the story of the Negroni through the two centuries of life that have distinguished it: Florence, the Capital of the 19th century, and the roaring years of the La Bussola nightclub in Versilia. With a special space for anecdotes and memories.
The books will be on sale at the end of the talk and there will be a signing session.
With: Valerio Bigano, author of the book “Once upon a time there was vermouth”
Paul Baldini, author of the book “Everything you don't know about Negroni”
At the end of the meeting, a tasting of vermouths among those present at the Salone is scheduled.
An Endless Love Story Between Historic Cafés and Vermouth
There are corners of Turin that more than others celebrate the love for Vermouth. This is the case of the city's Historic Cafés, which have always reserved a special space for the Turin spirit par excellence. On stage, the protagonists will tell us what and how to drink in the city.
With: Edoardo Cavagnino, President of the Association of Historic Cafés of Turin and Piedmont
Fulvio Griffa, Caffè Elena (celebrated 135 years in 2024)
Moderate: Rosalba Graglia, Journalist
At the end of the meeting, a tasting of vermouths among those present at the Salone is scheduled.
Negroni and Vermouth, the red thread that runs through Italy
A beefed-up American, born in 1919 at the Caffè Casoni in Florence. The credit? They attribute it to Count Camillo Negroni, who asked the bartender Fosco Scarselli to beef up his favorite cocktail. The king of aperitifs and probably the most famous and most drunk Italian cocktail will be X-rayed by those who produce it and those who transform it into a drink.
With: Giorgio Bargiani, Assistant Director of Mixology The Connaught
Leonardo Leuci, Founder The Jerry Thomas Project
Antonello Palermo, bar manager Four Seasons Florence
Moderator: Giacomo Iacobellis, journalist CiboToday, Dissapore, Identità Golose, MT magazine
At the end of the meeting, a tasting of vermouths among those present at the Salone is scheduled.
Contrasts. The sweetness of a dessert combined with the bitter taste of vermouth
There are endless combinations studied and perfected over the years to play with the bitter taste that characterizes vermouth.
While it is true that we have always been accustomed to drinking it at the beginning of a meal as an aperitif, or perhaps paired with some courses, in recent years it has also made a forceful comeback as an accompaniment to a dessert. The pairing with chocolate is magical. Better if dark. Also perfect with large leavened products for the holidays. We talk about it with technicians, alchemists, masters of dessert and great producers.
With: Fabrizio Racca, pastry chef and owner of Fabrizio Racca
Moderator: Atenaide Arpone, Magazines Manager at Italian Gourmet (Il Pasticcere, Il Panificatore)
At the end of the meeting, a tasting of vermouths among those present at the Salone is scheduled.
OUR
Contacts
The Salone del Vermouth will take place at the National Museum of the Italian Risorgimento,
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