SAPERE DI VINO

On Monday, November 24, 2025, the morning after Dolomiti & Adriatico, the focus shifted from the glass to a meaningful exchange among professionals. It was a moment of honest, practical dialogue—free of rhetoric—dedicated to those who produce wine, tell its story, and serve it every day.

Opening the session, Director Ilaria Ippoliti immediately highlighted the key message: working as a team. Producers, schools, and the hospitality world are not separate spheres, but links in the same chain. When one grows, everyone grows. And when dialogue is missing, the whole system weakens.

Among the industry professionals in attendance were also the students of the “Panzini” Hospitality Institute in Senigallia—the future faces of dining rooms, bars, and kitchens. A clear message: the future doesn’t wait; it is built.

Simone Franceschi, editor of Il Sommelier (FISAR), captured the essence of the profession in three words: exchange, passion, emotion. Above all, he reinforced a simple yet often overlooked principle: a wine list must reflect pure identity. It should be built with method and intention—not assembled randomly or delegated to a distributor. The territory must play a central role, not a decorative one.

Professor Simona Cicetti then addressed the opportunities and challenges of the “School–Work” program, now more crucial than ever in a sector that demands strong skills, professionalism, and awareness.

The floor then went to those who truly live the dining room every day. Luigino Bruni, former professor at Panzini, described the waiter as an “emotional mediator”—someone who guides guests with expertise, sensitivity, and balance. This idea was echoed by Catia Uliassi of the three-Michelin-starred Uliassi, who spoke about the strength of a cohesive team built on balance and personal well-being. The numbers speak for themselves: 1,300 labels on the wine list, 300 of them from the Marche. A clear and intentional choice.

From the Adriatic coast to the Tuscan Maremma, Maurizio Menichetti of Ristorante Caino, holder of two Michelin Stars for 28 years, emphasized the absolute importance of harmony between dining room and kitchen, and an almost obsessive attention to detail.

The final reflection came from Walter Massa, who led the revival of Timorasso. With the clarity of someone who has walked the path for decades, he reminded us that meaningful results come from studying the best, practicing real sustainability, and building authentic partnerships between wineries and restaurants.

Curious chefs, courageous sommeliers, and restaurateurs who truly value their territory, this is the recipe that, over thirty years, has made Derthona an international benchmark.

A morning full of insight, clarity, and direction. Because wine does not live only in the glass, it lives in the choices we make, in education, and in the relationships we build.