The third edition of "Palato fino a Portofino" kicked off on Friday, April 4, 2025, at 18:00 in the picturesque piazza Martiri dell'Olivetti, organized by Robjoy and sponsored by the Comune di Portofino and VisitEmilia. This gastronomic festival celebrates the culinary excellence of Emilia and Liguria, showcasing the best of Italian flavors.
On Saturday, April 5, 2025, the event featured journalist Alberto Pastanella, who shone a spotlight on the enogastronomic stands in the heart of Portofino. The mayor of Portofino, Matteo Viacava, expressed his enthusiasm, stating, "Portofino embraces this event, which showcases Italian excellence." The festival not only highlights regional delicacies but also provides a platform for local producers to connect with a wider audience.
The gastronomic stands were open on Saturday from 10:30 to 20:00 and on Sunday, April 6, from 10:30 to 19:00. This year's program is richer than ever, featuring ten tastings, ten cooking shows, two workshops, and four talk shows, making it a must-visit for food enthusiasts. On Saturday evening, attendees enjoyed music with the AperiViP and the Manuel Comelli Show, adding a festive atmosphere to the culinary celebration.
Roberta Ticchi, the event's creator, emphasized the collaborative nature of the festival, saying, "The event is the result of professional experiences, connections, and opportunities, bringing together great professionals from the enogastronomic world." She highlighted the beauty of Portofino as the perfect stage to present high-quality products from the region.
Among the featured products were parmigiano reggiano drizzled with balsamic vinegar, Ligurian olive oil, trofie al pesto, seasonal prosciutto, and coppa di Piacenza. The event also introduced a unique gin-based cocktail named "Palato fino in Portofino," crafted using local ingredients. The culinary offerings reflect the rich traditions and artisanal methods that define Italian cuisine.
One of the standout participants was Molino Dallagiovanna, a flour mill founded in 1832, known for its slow and delicate milling process. Today, it offers over 450 types of flour and exports to 65 countries, including the USA, where a branch was established in 2021. The Poggiarello winery, established in 1882, also showcased its exceptional wines, with CEO Stefano Perini noting, "Portofino is the center of the world: it’s a unique opportunity, and our wines are exclusive yet accessible to everyone."
Paco Zanobini, from De Smart Kitchen, presented a risotto served in a Parmigiano form, blending creativity with tradition. Chef Alessio Soressi from Antica Osteria di Borghetto prepared two signature dishes: trofie al pesto di Prà and tortelli di zucca, complemented by gorgonzola from Caseificio Angelo Croce. Soressi has been a staple at the festival since its inception, contributing significantly to its success.
The festival also featured renowned chefs, including Ivan Maniago and Madeleine from Impronta d’acqua, Danilo Scala from Ristorante San Giorgio, and Isa Mazzocchi from Ristorante La Palta. Their participation underscores the event's commitment to showcasing the best of Italian culinary talent. The hands-on workshops, led by Federica Dentice of Sale&Dede, cater to both adults and children, providing an interactive experience that engages attendees in the art of cooking.
Moderators Marzia Foletti and Sabrina Schianchi from la “Gazzetta di Parma” guided discussions and interactions throughout the event, creating a dynamic atmosphere filled with stories and secrets from the culinary world. The festival not only celebrates food but also fosters a sense of community, with part of the proceeds benefiting Un Dentista per Amico ArKè Onlus and Pubblica Assistenza Croce Verde of Santa Margherita Ligure.
As the weekend unfolds, the third edition of "Palato fino a Portofino" promises to be a feast for the senses, bringing together the finest flavors of Emilia and Liguria in one of the most enchanting settings in the world. With its focus on tradition, quality, and community, the event exemplifies the spirit of Italian gastronomy.
