Vermouth: the excellence of Turin!

Vermouth: the excellence of Turin

On Friday, January 23, urijn was the meeting point for producers, professionals and lovers of Vermouth di Torino.

Il Vermouth di Torino... a Torino, the event organized by the Consorzio del Vermouth di Torino IGP, in collaboration with AIS Piemonte, was an immense success.

From 10:30 am to 8 pm, the public was able to meet the producers at the tasting tables and learn more about the history, botanical aspects, styles and perspectives of Vermouth di Torino through a rich program of lectures and thematic workshops.

The day began at 10:30 a.m. in the Sala Barolo with the opening of the tastings for the attending sommeliers, current students and graduates of the Associazione Italiana Sommelier, the largest training institute with currently 46,000 graduates all over Italy.

At 11:30 a.m. there was room in the Sala Barbaresco for the press conference, introduced by Bruno Malavasi, president of the Consorzio del Vermouth di Torino, with the participation of Pierstefano Berta, director of the Consorzio.

A moment of depth dedicated to volumes, markets and goals for 2026, followed by a short seminar with guided tasting of the different types of Vermouth di Torino, led by Pierstefano Berta.

In the afternoon, at 2 p.m., the focus shifted to the Piedmontese botanical ingredients that characterize Vermouth di Torino. The lecture, devoted to the extracts of the various species of Artemisia used in the IGP appellation, was delivered by Marco Frandini, president of the Cooperativa Erbe Aromatiche di Pancalieri, with the collaboration of Bruno Malavasi. This was followed by a guided tasting.

At 3 p.m., also in the Sala Barbaresco, the focus was on classic combinations: Il Vermouth di Torino e il food pairing, with Mauro Carosso, president of AIS Piemonte, and with the collaboration of Pierstefano Berta.

The final appointment was at 5 p.m., in the Salottino della Sala Barbaresco, with Le parole del Vermouth: a moment of stories and discussions led by Giusi Mainardi, with the participation of illustrious guests.

The Vermouth Event was impeccably organized, followed from one interesting angle to another, moreover, also featured mixology or how to use Vermouth di Torino in cocktails.

This event was open only to sommeliers directly connected through their current or former training from Associazione Italiana Sommelier. And press of course possessing a regular Italian press card (publishers of national newspapers and online magazines)