The February 2026 issue of Mangiavino is a bimonthly magazine dedicated to the culture of wine and food, with a special focus on Friuli Venezia Giulia (FVG). This edition delves into the region’s rich enological traditions, culinary innovations, and territorial identity, offering readers a deep dive into local events, tastings, and the stories of passionate producers. Key Highlights: <ul><li>Wine Events &amp; Tastings: Coverage of prestigious events like the Teranum festival, showcasing the unique red wines of the Carso region, and the Vitae Guide 2026 presentation, featuring top-rated wines from FVG.</li><li>Wine Stories: A retrospective on the Tocai Friulano debate, the Pinot Bianco Toros vertical tasting, and the evolution of resistant Glera grapes for Prosecco production.</li><li>Culinary Traditions: Features on Montasio PDO cheese, San Daniele prosciutto, and the region’s gastronomic heritage, including recipes and local specialties.</li><li>Innovation &amp; Sustainability: Insights into resistant grape varieties, sustainable viticulture, and the future of Friulian winemaking.</li></ul>The magazine is a must-read for wine enthusiasts, food lovers, and travelers eager to explore the authentic flavors and cultural depth of Friuli Venezia Giulia. It bridges tradition and innovation, celebrating the region’s excellence in wine, food, and hospitality. Free with code MANGIAVINO

first second

CANCELLED DESIGNATION OF ORIGIN

future and innovation

WINE DOES NOT EXIST

THE RESISTANT GLERA KNOCKS ON THE DOOR OF THE PROSECCO MARKET

the vertical

TOROS THE CENTRAL EUROPEAN PINOT BIANCO

The assessments

Montasio PDO

flavours and traditions

COMBINING KNOWLEDGE WITH FLAVOUR

taste from trip

SAN DANIELE THE GENTLE HILL

the glass

PAOLO DONADON AND THE FLAVORS OF GIARDINETTO

flavours and traditions ] COMBINING KNOWLEDGE WITH FLAVOUR [ by Maida Polentarutti ] At a time when hyperactivity and hyperconnectivity reign supreme, there are those who are bucking the trend, responding to emerging individual and collective communication needs by stopping talking at people and starting talking with people. It is no coincidence that, for the Narratori del gusto, the key word for the new year is relationships   real, authentic, conscious human relationships. Thirteen years of activity The Narratori del gusto (NDG) is an association founded in Brescia in 2012, which brings together professionals in innovative storytelling and their users. The professional figure of the Narratore del gusto   whose name means narrator of taste   was created to promote and enhance food and wine products and the territories where they are produced. The goal is to also involve the public through innovative sensory and narrative experiences. Intercepting consumers  desire to combine knowledge with flavour, the Narratori del gusto do not present themselves as simple food and wine guides and they do not limit themselves to illustrating the product. They abandon relational passivity to transform the encounter with the public into an exciting experience, where users are encouraged to participate actively, guided on an experiential journey that, through narrative techniques and sensory games. They also exploit the psychology of perception and emotional narrative, bringing the users closer to the history and culture of what they consume. Advisory services for companies The Narratori del gusto use sensory sciences as the cornerstone of their communication, offering advice to companies on how to create experiential journeys and improve visits and hospitality. They collaborate with organisations that promote and protect products and cultural heritage, providing practical help to get started and ongoing support for innovation. By innovating the language used by the company to present its products, it is possible to convey their unique features more effectively, thus providing concrete support to the sales 88 

network. Communication designed to engage and captivate through playful tools appeals to customers/consumers and makes them fond of what is being offered. The association collaborates with individuals, companies and organisations that together generate significant turnover, enabling it to undertake business initiatives, co-marketing and joint innovation. There are three founding members, 36 associate members and 43 ordinary members. From chocolate to perfumes NDG is a partner of the International Academy of Sensory Analysis (IASA), founded in 2005 to study and promote sensory analysis as a tool for describing and measuring perception, and as a means of improving quality of life. IASA is present in 17 universities in Italy, including the University of Udine, and therefore enables the creation of innovation projects, some of which are also funded. The Narratori del gusto s field of activity is very broad and uses sensory codes for a variety of products: from wine to cured meats to grappa, from oil to ice cream to truffles, from meat to panettone, from chocolate to perfumes. Training activities The association also offers highly specialised training in innovative storytelling (brand teller,trained judge, brand ambassador) or sensory analysis (trained judge, sensory judge). With regard to the policy adopted in the area, the association aims to enhance local human and material resources, utilise the best skills from the academic and professional world, promote interaction between areas, and improve social relations within the various areas. These activities involve young people, older people capable of transferring knowledge, innovative farmers, producers of traditional local products, hospitality operators (Ho.re.ca. circuit), university professors and researchers, experts in communication, mar- keting storytelling, food technology, nutrition, certification and sensory sciences. The starting point for the development of an entire project is the creation of an Academy, made up of public or private entities, which plans events and the focus is put on communication, offering programmes aimed at tourists and local operators. Producers, but also teachers An opportunity offered to local producers and operators is represented by the sensory certification of a product or the certification of hospitality. Alternatively, the creation of local cooking schools/workshops is proposed, where typical local products or dishes can be promoted, generating gastronomic experiences for tourists and helping producers to grow, who in this way also become teachers. They also organise multisensory itineraries, in which experiences are designed and constructed and local operators are trained to become storytellers. Officina di comunicazione   The communication workshop L Officina di comunicazione is a space for the creation of communication strategies and tools, designed to enhance the visibility and impact of the organisation s activities. It is a place where ideas are developed and tested. The Officina di comunicazione brings together, employs and coordinates all human and financial resources to communicate within and beyond the local area in order to promote the initiatives implemented. It is a structured but concrete plan that aims to enhance human resources, products and hospitality services, to increase tourist flows and employment, and to boost the economic growth of the catering industry and local producers. 19 

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