For seven years now, FoodExp—the international forum for food, wine, and hospitality, conceived and organized annually since 2018 by Giovanni Pizzolante's Sinext—has been showcasing Italian cuisine and catering, their historical references, territorial links, comparison with the rest of the world, and the impact on all related sectors, For its eighth edition, scheduled for April 14-16, 2025, as always in Lecce, FoodExp aims to go one step further: it wants to try to anticipate the future, thus glimpsing the dominant trends that are influencing the sector, for better or worse, and shaping its prospects. It will analyze these trends with the support of renowned speakers who will take turns on stage in the splendid Chiostro dei Domenicani, in the various sections that will make up the event, including regular appointments and brand new features.

THE THEME – We can now reveal the theme that will animate FoodExp 2025: while last year's theme was "DNA – Origins and influences of Italian cuisine," the common thread of this eighth edition, which is taking shape, will look to the future: "DNA Evolution. Experimental laboratories – International techniques and influences." "In the past, we have focused a lot on the DNA of Italian cuisine and how it has changed over the decades, in the face of the gastronomic and cultural influence arising from increasing contact with the world," explains Giovanni Pizzolante. "This time, however, we aim to analyze the prospects. Starting from one assumption: certainly, if our DNA has changed—whether a little or a lot—how can we predict if and how it will change in the near future?" FoodExp 2025 "DNA Evolution. Experimental Laboratories—International Techniques and Influences" will thus recount research, experimentation, influences, new trends, the challenges of modernity, the approach towards ever greater environmental and economic sustainability, the very prospects of Mediterranean cuisine (or new Mediterranean cuisine, if you will), and even the changing relationship with food in years when climate change requires us to deal with an Italian biodiversity that is still very rich, perhaps unique, but in turn changing.

THE PROGRAM – As usual, it will do all this with a rich program of masterclasses divided into different sections, namely the various "Theaters of Taste" where the great protagonists of the Italian and international food & beverage world will take turns on stage: in short, there will be extraordinary chefs, pizza makers, pastry chefs, mixologists, and then representatives from the wine and hotel sectors, as well as institutional representatives. The topics will range from cooking in general to pasta, pizza, cocktails, desserts, and more. The events known as Teatro del Gusto (Theater of Taste) have been confirmed, featuring cooking shows divided into various themes. There will also be numerous talks, round tables, "FoodExp Gourmet" events, "Memorabili" lunches (unmissable events where you can taste the best creations of the most renowned chefs), and gala dinners.

EXPERIMENTAL WORKSHOPS – An absolute novelty, on the other hand, will be the Experimental Workshops, real technical lessons where masters and young champions will talk about their new frontier in applied food research: these will be technical masterclasses for professionals who want to learn more about methods (new or ancient, forgotten and rediscovered) of processing raw materials, or for enthusiasts who love to know how food 2.0 is transformed.

THE LOCATION – All this will take place in the usual wonderful location, the fifteenth-century Chiostro dei Domenicani in Lecce, while some events will be held in the equally prestigious – and contemporary – Torre del Parco.

PARTNERS – FoodExp 2025 “DNA Evolution” could not exist without the support of its many partners, both old and new, who have chosen to participate. The prestigious main sponsors are Agugiaro & Figna, Acqua Panna–S.Pellegrino, Felicetti, Berlucchi, Alma, Berto’s, Novaleas, and Banca Popolare Pugliese.