FLAUER Alassio 2025 is a widely respected celebration of edible flowers which has traditionally explored their influence on the world of cuisine. This year the event goes further to embrace the world of botanical cocktails.
Joining the event will be renowned Italian bartender Salvatore Castiglione, and infusion and botanical expert Silvia Parodi from Tastee.it, while the team from Twenty7 will be on hand to serve a special selection of botanical cocktails, offering a unique and innovative sensory experience.
It promises to be an enlightening few days with talks, masterclasses, workshops and tastings, looking at the evolution of taste, climate change and well-being, and exploring the role that flowers and wild herbs play in the world of contemporary cuisine and mixology.
We’ll also be joining the event to meet Salvatore, Silvia and many more inspirational figures. In the meantime here are just some of the highlights we’re looking forward to:
Friday 4 April
• 11.00am. Hotel Savoia, Alassio
Masterclass: Edible flowers – begonia, from gin to sorbet
Silvia Parodi of Tastee.it and Emanuela Baudana of Perleco’ explore the fascinating world of botanicals, from the versatility of begonia in the kitchen and in mixology, up to the discovery of the aromas and nuances of botanicals in gin and ice cream. This masterclass will offer a sensory journey through taste, colours and creativity. A unique opportunity to deepen the link between nature and mixing by learning to enhance unusual and surprising ingredients.
• 6.00pm. Twenty7, Alassio
Tasting: Aperitif show by Twenty7 at the Lounge Bar by the Sea, Alassio
A sensory journey through the tasting of contemporary floral and blended cocktails, inspired by the authentic scents and flavors of Li Sera.
• 8.00pm. Pizzeria Italia, Alassio
Dinner: Contemporary pizza and the Be! Gin Tonic
Dinner with Carmelo Mallia and the resident pizza chef of Pizzeria Italia. An innovative tasting that explores the potential of contemporary pizza, with floral doughs and toppings, accompanied by Sicilian and Ligurian wines and local cocktails by Tastee.it.
Saturday 5 April
• 11:00am. Hotel Savoia, Alassio
Masterclass: Edible flowers – the begonia of gin with sorbet
Silvia Parodi of Tastee.it and Emanuela Baudana of Perleco’ explore the fascinating world of botanicals, from the versatility of begonia in the kitchen and mixology, to the discovery of the aromas and nuances of botanicals in gin and ice cream. These masterclasses will offer a sensory journey through taste, colours and creativity. A unique opportunity to deepen the link between nature and mixing by learning to enhance unusual and surprising ingredients.
Tasting: Dufour à la Rose Cocktail
A special tasting of the refined cocktail “Dufour à la Rose” by Antonia Dufour. The classic method sparkling wine combined with rose syrup, according to their family’s tradition, will be served in glasses garnished with dried rose petals.
• 5.00pm. Hotel Savoia, Alassio
Masterclass FLAUER ALASSIO 2025: MixOiIogy for Flauer
Hosted by journalist Daniela Ferrando, the presentation of the MixOILogy project, an edutainment format conceived and coordinated by the National Association of Women of Oil. The masterclass will be dedicated to the exploration and development of new spaces for the use and enhancement of quality extra virgin olive oils, introducing them to the world of mixed drinks.
• 5.30pm. Perlecò Il gelato di Alassio, Passeggiata Dino Grollero 20, Alassio
Tasting: Floral ice creams
Creativity and experimentation come to life in a unique taste experience – the tasting of the renowned begonia sorbet DE.CO of the municipality of Alassio, together with other Tastee.it flower ice creams and Be! Gin created with begonia flowers.
7:30pm. Former Anglican Church, Alassio
Aperitif with Antonia Dufour and Silvia Parodi
A unique sensory experience to start the evening with two aperitifs; Be! Gin tonic from Silvia Parodi and Marco Ravera of Tastee.it, featuring their gin with begonia flowers, and Antonia Dufour will create a unique tasting with the cocktail “Dufour à la Rose” inspired by the tradition of their family. A perfect balance of aromas and scents to inspire taste through mixology.
8:00pm. Former Anglican Church, Alassio
Dinner with 4 hands
Fine dining & mixology: the landscape told on the plate and in the glass. A gastronomic journey with a gourmet dinner from two great starred chefs: Marco Baglieri, Chef of the Crocifisso restaurant in Noto and Giuse Ricchebuono, Chef of the Vescovado restaurant in Noli. Together they will create a menu inspired by the flavours and colours of the territories they inhabit, Sicily and Liguria. Along with aperitifs Be! Gin tonic from Silvia Parodi and Marco Ravera of Tastee. who will also present their Be! Gin with begonia flowers. Antonia Dufour will serve “Dufour à la Rose”.
Sunday 6 April
• 10.00am. Piazza Partigiani, Alassio
Workshop: Drinking flowers
Dedicated to the knowledge of healing flowers, their use as real nutraceuticals for the well-being of body and mind, Antonella Fusignani, naturopath expert in flowers and medicinal plants, will explain the benefits of healing plants, revealing how they can be used to support health and improve psychophysical balance. During the workshop, it will be possible to savour cold infusions, prepared with selected flowers, to explore first-hand the aromatic and therapeutic properties of these extraordinary natural ingredients. An experience that combines science, nature and taste in a unique sensory journey.
• 2.00pm. Piazza Partigiani, Alassio
Tasting: Mixing flowers and herbs by bartender Salvatore Castiglione
How to prepare digestives, long drinks and non-alcoholic botanical extractions. A journey to discover the organoleptic properties, and the best techniques for preparing them at home.
For more details contact info@flauer.it and see: instagram.com/flauer_alassio
