From the 22 24 February, Rogers Center of Scandicci (T1 tram terminus) hosts Leonexpo 2025, the first fair dedicated to theultra-premium extra virgin olive oil. An event that brings together 50 excellent producers from all over Europe to introduce the public to the rarest and most prized varieties of green gold. An opportunity for enthusiasts, professionals and the curious to delve deeper into the culture of oil through tastings, meetings and samplings.
Discovering extraordinary oils
Leonexpo brings to Florence a selection of the highest quality oils. There are those who produce oil from ancient varieties such as the Bella di Cerignola, the Pigeon Egg, Holm oak of the Horn andOgliarola Gargano; those who have recovered ancient terraces on Lake Iseo; those who grow olive trees alongside myrtle plants to diversify production.
It is these unique oils that are selected Maria Paola Gabusi, panel leader of the Aipol2 tasting committee and organizer of the Leone d'Oro, the most prestigious international competition in the sector. For years committed to the promotion of small producers, Gabusi aims to spread the culture of quality oil: "With my tasting group I test a thousand excellent oils a year. Hence the idea of bringing the best of this production to the attention of the general public: we are trying to create a culture of oil. When you taste these oils you get emotional, you begin to consider this food in a different way, which is not just a condiment. I would like people to come and taste them, even just to understand that products like this exist".
The Regions protagonists
The most represented regions at Leonexpo 2025 will be the Puglia, with 14 producers, and the Toscana, with 9. But each participant brings with them a unique story. From the recovered terraces of Stalù on Lake Iseo to the traditional agriculture of Lidia Antonacci in Puglia; from the experimental cultivation of Miceli and Sensat in Sicily to the scents of myrtle that enrich the olive trees of La Canigiana in Tuscany. Companies from abroad are also present, with ultra-premium oils from Spain, Greece, Croatia e Turkey. And next to the oil, there is also space for organic jams, ancient grain pasta, sauces, biscuits, liqueurs and other local specialties.
Tastings, meetings and starred chefs
For those who are tempted, the program offers a succession of guided tastings, meetings with producers and free tasting sessions (from 10 to 11 and from 16 to 18). Among the most anticipated events:
- Tasting sessions on 6 selected samples, open to everyone, from experts to neophytes (every day from 11 to 12);
- Show Cooking and food pairings (from 12 to 15);
- Technical insights with experts such as Alfredo Marasciulo, Matteo Mugelli and Marco Bernini, a true cheese artist (from 15pm to 16pm).
The day of Monday 24 will be entirely dedicated to catering professionals: chefs, bartenders and waiting staff will be able to discover new techniques for using ultra-premium oil in cooking and in cocktails.
The entry is free, but anyone who wants can contribute with a donation of 5 euros and receive a personalized tote bag. The proceeds will go to support Sea Shepherd, an organization for the protection of marine biodiversity, and of Survival, committed to defending the rights of indigenous peoples.
