Cibaria – Food & Wine between Tradition and Innovation

The second edition of the Cibaria festival enlivened the historic center of Francavilla Fontana from July 12 to 14, 2025, confirming the formula that blends gastronomy, culture, and sustainability. Promoted by the Municipality of Francavilla Fontana together with the Art&Fest Puglia APS association and Slow Food Brindisi APS, the event chose food waste in domestic and collective settings as its central theme.

It kicked off on Saturday, July 12, at Castello Imperiali, with a Slow Food workshop on ancient grains, olive oil, and wine, followed by a cooking demonstration by chef Sonia Peronaci, accompanied by nutritionist Vittoria Candita. In the evening, traveling pizzica music brought folk rhythms along Via Roma. On Sunday, July 13, in Piazza Umberto I, a double cooking demonstration featured chef Marco Pappadà and pastry chef Francesco Leuzzi, followed by live entertainment. Monday, July 14, concluded on Via Roma with traditional games.

Throughout the event, a market offered products from Slow Food Presidia. Participation in all activities was free and open to all.

Saturday, July 12 — Castello Imperiali

• 18:30 — Opening and Slow Food workshop on ancient grains, olive oil, and wine
• Cooking demonstration with chef Sonia Peronaci and nutritionist Vittoria Candita, dedicated to the theme of anti-waste
• Traveling pizzica performance along Via Roma

Sunday, July 13 — Piazza Umberto I

• 18:30 — Double cooking demonstration with chef Marco Pappadà and pastry chef Francesco Leuzzi
• Live musical entertainment

Monday, July 14 — Via Roma

• 18:30 — Traditional folk games

Throughout the festival, a market featuring products from Slow Food Presidia. Free admission.

• Cooking demonstrations with chef Sonia Peronaci and chef Marco Pappadà
• Slow Food workshop on ancient grains, olive oil, and wine
• Theme of the edition: the fight against food waste
• Traveling pizzica and traditional folk games