Evoolution+ 2025

Embassy of Italy in Berlin
Time: 5:00 PM – 7:00 PM | Tuesday, November 25, 2025

Quality, sustainability and the future of Italian gastronomic tradition: Emilia-Romagna and its agri-food value chains

The Masterclass event

On the occasion of the 2025 Week of Italian Cuisine in the World, Emilia-Romagna brings to Berlin the tradition and story of its agri-food excellence — a dialogue between research, enterprise, and the culture of quality and taste.

Evoolution+ 2025 is a moment of exchange and experience dedicated to quality and sustainability as the keys to the future of Italian gastronomic tradition.

In a global context where ecological transition and food security connect with territorial identity, Emilia-Romagna presents itself as a living laboratory of agri-food innovation, capable of combining productive roots and scientific research, local value chains and international renowned standing in terms of quality. Read below and watch the videos of our tradition and innovative future!

To give substance and flavor to this narrative, three educational and experience masterclasses were dedicated to three iconic products of taste and certified quality:

Extra Virgin Olive Oil (EVOO): an introduction to sensory tasting – led by Dr. Sara Barbieri, University of Bologna, Departmentof Agrifood Sciences and Technologies, featuring a live tasting experience. The Masterclass was anticipatd by an in-depth presentation of Consorzio di Brisighella Extra virgin olive oil, one of the earliest PDO products in Italy, conveying the tradition and full potential of Extra Virgin olive oil production in Emilia-Romagna. Following the presentation of Brisighella Oil, Dr Barbieri introduced her class with a sensory analysis of possible defects in an olive oil and introducing the official IOC taxonomy to classify intensity of perception of defects and positive attributes in an extra virgin olive oil. Dr Barbieri simulated a testing panel with present guests introducing a blind exam of 4 olive oils and generating an interaction for a panel test recognition according to IOC training profile sheet.
Modena Balsamic Vinegar – the perfect synthesis of time, territory, and craft mastery. A Masterclass led by Andrea Mancuso Morini. Mr Mancuso introduced and led a panel test of three typologies of Modena Vinegar.
Parmigiano Reggiano – icon product of Italian quality and cooperative production. An introduction by Bettina Meetz helped understand the artofproduction of what is “the king” of Italian cheese. A degustation session was accompanied by expplanation of different tupes of parmigiano reggiano seasoning and intensity.

The event was accompanied by a guided and participatory tasting (in the form of a light aperitif), led by a Alessio Bolsi, Casa Artusi chef, offering cultural insights on Emilia-Romagna’s PDO and PGI products.