Wild Turkey Announces Master's Keep Beacon, the Final Release in the Celebrated Series

After a decade of exceptional whiskies, the culminating release honors the distillery's past and future with a collaboration between father-son duo Eddie and Bruce Russell

LAWRENCEBURG, Ky., Sept. 23, 2025 /PRNewswire/ -- Wild Turkey Distilling Company, the award-winning distillery known for its bold Kentucky bourbon, today announces the final release in its legendary Master's Keep collection: Master's Keep Beacon. Capping off a decade of superior, boundary-pushing American Whiskey, this final chapter is a bold tribute to the distillery's storied heritage while shining a light on the road ahead. Crafted by Master Distiller Eddie Russell and Associate Master Blender Bruce Russell, this limited-edition 118-proof release is a blend of two distinct, hand-selected bourbons and will be available at select retailers globally starting this September.

Master's Keep Beacon is a blend of 10 and 16-year-old bourbons, each hand-selected to reflect key moments in the distillery's history. Eddie's selection, a 16-year-old bourbon distilled between 2007 and 2008, was pulled from some of the last remaining barrels laid down in the original Wild Turkey distillery where he first honed his craft, just before the distillery's major expansion in 2011. Bruce's 10-year-old selection, distilled in 2015, is among the first he produced alongside his father and grandfather, Hall of Fame Master Distiller Jimmy Russell, when he joined the family business. Together, they've created a harmonious blend of flavors from distinct eras and the highest-proof release in the Master's Keep series.

Dating back to 2015, the Master's Keep series was originally the brainchild of Eddie Russell, offering a dedicated collection to explore new expressions beyond Wild Turkey's iconic core lineup. Since then, he has continued to push the limits of bourbon craftsmanship to create some of the most sought-after limited releases in bourbon. As Wild Turkey has grown into one of the most coveted brands by whiskey collectors, the limited-edition collection has played a defining role by offering space for creative exploration that still pays homage to the distillery's roots. Over the last decade, each release of the series has received overwhelming response from the bourbon community, solidifying Master's Keep as one of the most respected collections in the industry. Top spirits publications and voices have scored the expressions with high marks, consistently recognizing the releases as best whiskies of the year. For the final chapter, father son duo Eddie and Bruce drew on decades of shared whiskey-making expertise to craft a release that both honors the series' legacy and stands as its crowning achievement.

This sought-after collection consists of 10 global releases since its inception: 17 Year (2015), Decades (2016), Revival (2018), Cornerstone (2019), Bottled in Bond (2020), One (2021), Unforgotten (2022), Voyage (2023) and Triumph (2024). 

"When we set out ten years ago to launch the Master's Keep series, we knew we had something special but I never imagined the journey it would take us on," says Wild Turkey Master Distiller Eddie Russell. "Our first release was the most unique whiskey we'd ever released, and with each expression since we've been able to share some of the rarest whiskies in our rickhouses, all while staying true to who we are as Wild Turkey. Looking back a decade later I'm very proud of what we've created to date, and looking forward to what's next."

"Since joining the distillery, I've watched my dad craft some incredible bourbons as part of the Master's Keep lineup, all rooted in the principles and dedication to bold flavor established by my granddad," says Associate Master Blender Bruce Russell. "This final release feels especially meaningful, as the first Master's Keep with my signature on the bottle and made using bourbon I helped create during some of my earliest days at the distillery. I'm proud to leave my mark on this iconic collection with a bourbon that represents a meaningful chapter in my own journey, and paves the way for the road ahead."

An aroma of dark fruit and cherry is followed by honey, vanilla and cola in the final release in the Master's Keep series. Sweet notes of caramelized sugar, toffee and tea with warm baking spice are capped off with a long, warming finish with notes of mature oak and leather.

Master's Keep Beacon will be available globally in limited quantities for a suggested retail price of $300.

ABOUT WILD TURKEY

The distillery for Wild Turkey Bourbon is in Kentucky, situated on a deep limestone shelf on the Kentucky River. The shelf acts as a natural filter and provides the distillery with crystal clear water, vital to making such a high-quality product. Wild Turkey features the legendary father and son Master Distilling team of Jimmy and Eddie Russell, who have over 100 years of collective experience working at the Wild Turkey distillery, and are now joined by the next generation, Associate Blender Bruce Russell.

The famous Wild Turkey brand name first came about back in 1940 when distillery executive Thomas McCarthey took a few warehouse samples on a Wild Turkey hunting trip with a group of friends. The following year, his friends asked him for "some of that Wild Turkey whiskey" and the brand was born.

Wild Turkey is distilled and put into new oak barrels at a much lower ABV than most bourbons. This results in a much richer flavor, as less is cooked out during the production process. Ageing in the highest quality new American oak barrels with the heaviest char available (the Number 4 "alligator" char), imparts a smooth flavor and deep amber color to the whiskey. The barrels are filled at the distillery in Lawrenceburg, Kentucky. Website: wildturkey.com.

ABOUT CAMPARI GROUP

Campari Group is a major player in the global spirits industry, with a portfolio of over 50 premium and super premium brands, spreading across Global, Regional and Local priorities.

Global Priorities, the Group's key focus, include Aperol, Campari, SKYY, Grand Marnier, Espolòn, Courvoisier, Wild Turkey and Appleton Estate.

The Group was founded in 1860 and today is the sixth-largest player worldwide in the premium spirits industry. It has a global distribution reach, trading in over 190 nations around the world with leading positions in Europe and the Americas.

Campari Group's growth strategy aims to combine organic growth through strong brand building and external growth via selective acquisitions of brands and businesses.

Headquartered in Sesto San Giovanni, Italy, Campari Group operates in 23 production sites worldwide and has its own distribution network in 26 countries. Campari Group employs approximately 4,900 people.

The shares of the parent company, Davide Campari-Milano N.V. (Reuters CPRI.MI - Bloomberg CPR IM), have been listed on the Italian Stock Exchange since 2001. For more information: http://www.camparigroup.com/en. Please enjoy our brands responsibly.

Photo - https://mma.prnasia.com/media2/2777526/Wild_Turkey_Announces_Master_s_Keep_Beacon.jpg?p=medium600
Logo - https://mma.prnasia.com/media2/1894275/Wild_Turkey_Logo.jpg?p=medium600

After a decade of exceptional whiskies, the culminating release honors the distillery's past and future with a collaboration between father-son duo Eddie and Bruce Russell

LAWRENCEBURG, Ky., Sept. 23, 2025 /PRNewswire/ -- Wild Turkey Distilling Company, the award-winning distillery known for its bold Kentucky bourbon, today announces the final release in its legendary Master's Keep collection: Master's Keep Beacon. Capping off a decade of superior, boundary-pushing American Whiskey, this final chapter is a bold tribute to the distillery's storied heritage while shining a light on the road ahead. Crafted by Master Distiller Eddie Russell and Associate Master Blender Bruce Russell, this limited-edition 118-proof release is a blend of two distinct, hand-selected bourbons and will be available at select retailers globally starting this September.

Master's Keep Beacon is a blend of 10 and 16-year-old bourbons, each hand-selected to reflect key moments in the distillery's history. Eddie's selection, a 16-year-old bourbon distilled between 2007 and 2008, was pulled from some of the last remaining barrels laid down in the original Wild Turkey distillery where he first honed his craft, just before the distillery's major expansion in 2011. Bruce's 10-year-old selection, distilled in 2015, is among the first he produced alongside his father and grandfather, Hall of Fame Master Distiller Jimmy Russell, when he joined the family business. Together, they've created a harmonious blend of flavors from distinct eras and the highest-proof release in the Master's Keep series.

Dating back to 2015, the Master's Keep series was originally the brainchild of Eddie Russell, offering a dedicated collection to explore new expressions beyond Wild Turkey's iconic core lineup. Since then, he has continued to push the limits of bourbon craftsmanship to create some of the most sought-after limited releases in bourbon. As Wild Turkey has grown into one of the most coveted brands by whiskey collectors, the limited-edition collection has played a defining role by offering space for creative exploration that still pays homage to the distillery's roots. Over the last decade, each release of the series has received overwhelming response from the bourbon community, solidifying Master's Keep as one of the most respected collections in the industry. Top spirits publications and voices have scored the expressions with high marks, consistently recognizing the releases as best whiskies of the year. For the final chapter, father son duo Eddie and Bruce drew on decades of shared whiskey-making expertise to craft a release that both honors the series' legacy and stands as its crowning achievement.

This sought-after collection consists of 10 global releases since its inception: 17 Year (2015), Decades (2016), Revival (2018), Cornerstone (2019), Bottled in Bond (2020), One (2021), Unforgotten (2022), Voyage (2023) and Triumph (2024). 

"When we set out ten years ago to launch the Master's Keep series, we knew we had something special but I never imagined the journey it would take us on," says Wild Turkey Master Distiller Eddie Russell. "Our first release was the most unique whiskey we'd ever released, and with each expression since we've been able to share some of the rarest whiskies in our rickhouses, all while staying true to who we are as Wild Turkey. Looking back a decade later I'm very proud of what we've created to date, and looking forward to what's next."

"Since joining the distillery, I've watched my dad craft some incredible bourbons as part of the Master's Keep lineup, all rooted in the principles and dedication to bold flavor established by my granddad," says Associate Master Blender Bruce Russell. "This final release feels especially meaningful, as the first Master's Keep with my signature on the bottle and made using bourbon I helped create during some of my earliest days at the distillery. I'm proud to leave my mark on this iconic collection with a bourbon that represents a meaningful chapter in my own journey, and paves the way for the road ahead."

An aroma of dark fruit and cherry is followed by honey, vanilla and cola in the final release in the Master's Keep series. Sweet notes of caramelized sugar, toffee and tea with warm baking spice are capped off with a long, warming finish with notes of mature oak and leather.

Master's Keep Beacon will be available globally in limited quantities for a suggested retail price of $300.

ABOUT WILD TURKEY

The distillery for Wild Turkey Bourbon is in Kentucky, situated on a deep limestone shelf on the Kentucky River. The shelf acts as a natural filter and provides the distillery with crystal clear water, vital to making such a high-quality product. Wild Turkey features the legendary father and son Master Distilling team of Jimmy and Eddie Russell, who have over 100 years of collective experience working at the Wild Turkey distillery, and are now joined by the next generation, Associate Blender Bruce Russell.

The famous Wild Turkey brand name first came about back in 1940 when distillery executive Thomas McCarthey took a few warehouse samples on a Wild Turkey hunting trip with a group of friends. The following year, his friends asked him for "some of that Wild Turkey whiskey" and the brand was born.

Wild Turkey is distilled and put into new oak barrels at a much lower ABV than most bourbons. This results in a much richer flavor, as less is cooked out during the production process. Ageing in the highest quality new American oak barrels with the heaviest char available (the Number 4 "alligator" char), imparts a smooth flavor and deep amber color to the whiskey. The barrels are filled at the distillery in Lawrenceburg, Kentucky. Website: wildturkey.com.

ABOUT CAMPARI GROUP

Campari Group is a major player in the global spirits industry, with a portfolio of over 50 premium and super premium brands, spreading across Global, Regional and Local priorities.

Global Priorities, the Group's key focus, include Aperol, Campari, SKYY, Grand Marnier, Espolòn, Courvoisier, Wild Turkey and Appleton Estate.

The Group was founded in 1860 and today is the sixth-largest player worldwide in the premium spirits industry. It has a global distribution reach, trading in over 190 nations around the world with leading positions in Europe and the Americas.

Campari Group's growth strategy aims to combine organic growth through strong brand building and external growth via selective acquisitions of brands and businesses.

Headquartered in Sesto San Giovanni, Italy, Campari Group operates in 23 production sites worldwide and has its own distribution network in 26 countries. Campari Group employs approximately 4,900 people.

The shares of the parent company, Davide Campari-Milano N.V. (Reuters CPRI.MI - Bloomberg CPR IM), have been listed on the Italian Stock Exchange since 2001. For more information: http://www.camparigroup.com/en. Please enjoy our brands responsibly.

Photo - https://mma.prnasia.com/media2/2777526/Wild_Turkey_Announces_Master_s_Keep_Beacon.jpg?p=medium600
Logo - https://mma.prnasia.com/media2/1894275/Wild_Turkey_Logo.jpg?p=medium600

** The press release content is from PR Newswire. Bastille Post is not involved in its creation. **

Wild Turkey Announces Master's Keep Beacon, the Final Release in the Celebrated Series

• Italian Taste Lab will kick off the four-day showcase with a live cooking demonstration led by Italian cuisine luminary and culinary educator Chef David Marchiori
• This year's Italian Taste Lab will feature 8 renowned local Italian chefs who will be showcasing 7 authentic Italian brands with live cooking demonstrations

SINGAPORE, April 21, 2026 /PRNewswire/ -- At the opening of this year's Food & Hospitality Asia (FHA), Southeast Asia's leading international food and hospitality trade event, the Italian Trade Agency Singapore (ITA) welcomes a strong Italian presence with over 100 Italian brands participating – marking the largest Italian and European representation at FHA.

A key highlight of this year's showcase is the Italian Taste Lab, an immersive culinary platform where ingredients from authentic Italian brands are brought to life through live cooking demonstrations by renowned Italian chefs in Singapore. This year's Italian Taste Lab will be kicked off with a live cooking demonstration led by Italian cuisine luminary and culinary educator Chef David Marchiori. Carrying with him the essence of Italian cuisine: deep roots in regional traditions and a keen eye for innovation, the passionate personality tirelessly tells the story of Italy through his cuisine, an educator sharing its territory, seasons, and ingredients while bringing Italian excellence to the international stage.

A Growing Appetite for Italian Excellence

The strong Italian participation at FHA 2026 reflects a strong demand for Italian food products in Singapore and the region.

In 2025, Italy ranked third among European countries exporting to Singapore in the wider food and beverage sector, with a total export value of 132 million euros, approximately 200 million Singapore dollars. (Source: Trade Data Monitor). Within the food sector alone, Italy recorded an export value of 96.8 million euros (~approximately 145 million Singapore dollars) to Singapore, marking a 1.0% increase from 2024.

Giorgio Calveri, Italian Trade Commissioner for Singapore and the Philippines, says: "Italy was also the first country to have its entire culinary tradition – including ingredient respect, intergenerational knowledge and rituals – officially honoured by UNESCO as an Intangible Cultural Heritage of Humanity in December 2025."

He continues: "We are especially proud to be here at FHA 2026, which remains the go-to event for food and beverage professionals in Singapore. As one of the main exhibiting countries and the largest contingent from the European Union, with over 100 Italian brands showcasing their products — many of them introducing their offerings to the Singaporean market for the first time. We are proud to provide a platform for these brands to connect with industry partners and bring more of the best Italian food products to the local market."

"The Italian presence at FHA 2026 is further strengthened by live culinary demonstrations at the Italian Taste Lab, celebrating the excellence of Italian ingredients and cuisine. With the continued support of Singaporeans, we look forward to expanding Italy's culinary and gastronomic footprint not only in Singapore, but across the wider Asian region as well."

The Italian Taste Lab: Where Ingredients are Brought to Life

Designed as a dynamic culinary incubator, the Italian Taste Lab showcases the versatility and authenticity of Italian ingredients. There will be daily cooking demonstrations by celebrated Italian chefs who have established themselves in Singapore, a gastronomic showcase of a diverse range of Italian food specialities, including pasta, cheese, olive oil, and more.

Helming the series of live cooking demonstrations by a total of 8 celebrated Italian chefs is Italian cuisine luminary and culinary educator, Chef David Marchiori. He will deftly incorporate all 7 participating Italian brands into his creations, bringing to life these products with his culinary expertise and transforming them into authentic Italian dishes.

The 7 participating Italian brands include:

• Acetaia Giusti – founded in the 17th century, this family-run company is one of Modena's oldest balsamic vinegar producers, known for its premium, aged vinegars.
• Casa Milo – a producer of traditional dry pasta, taralli and other artisanal Italian snacks rooted in Puglia's Southern Italian heritage that started as a producer of extra virgin olive oil in 1870.
• Ghidetti – a dairy specialist with 80 years of experience offering a range of authentic Italian cheeses and dairy products made with 100% fresh Italian milk from selected farms in Veneto.
• La Rustichella Truffles – a leading producer of truffle-based products since 1986, bringing the flavours of Italian truffle regions to the world especially its famous Black Truffle Pâté.
• Madama Oliva – renowned for its premium olives, the company started in 1920 at Castel Madama, a predominantly agricultural town, as a business run by the dedicated and passionate Mancini family.
• Molino Denti – a heritage flour mill producing a wide range of high-quality flours tailored for pasta, pizza and artisanal baking since 1955.
• Monini – a globally recognised and award-winning brand specialising in high-quality extra virgin olive oils since the 1920s, known as a pioneer in its production.

SINGAPORE, April 21, 2026 /PRNewswire/ -- At the opening of this year's Food & Hospitality Asia (FHA), Southeast Asia's leading international food and hospitality trade event, the Italian Trade Agency Singapore (ITA) welcomes a strong Italian presence with over 100 Italian brands participating – marking the largest Italian and European representation at FHA.

A key highlight of this year's showcase is the Italian Taste Lab, an immersive culinary platform where ingredients from authentic Italian brands are brought to life through live cooking demonstrations by renowned Italian chefs in Singapore. This year's Italian Taste Lab will be kicked off with a live cooking demonstration led by Italian cuisine luminary and culinary educator Chef David Marchiori. Carrying with him the essence of Italian cuisine: deep roots in regional traditions and a keen eye for innovation, the passionate personality tirelessly tells the story of Italy through his cuisine, an educator sharing its territory, seasons, and ingredients while bringing Italian excellence to the international stage.

A Growing Appetite for Italian Excellence

The strong Italian participation at FHA 2026 reflects a strong demand for Italian food products in Singapore and the region.

In 2025, Italy ranked third among European countries exporting to Singapore in the wider food and beverage sector, with a total export value of 132 million euros, approximately 200 million Singapore dollars. (Source: Trade Data Monitor). Within the food sector alone, Italy recorded an export value of 96.8 million euros (~approximately 145 million Singapore dollars) to Singapore, marking a 1.0% increase from 2024.

Giorgio Calveri, Italian Trade Commissioner for Singapore and the Philippines, says: "Italy was also the first country to have its entire culinary tradition – including ingredient respect, intergenerational knowledge and rituals – officially honoured by UNESCO as an Intangible Cultural Heritage of Humanity in December 2025."

He continues: "We are especially proud to be here at FHA 2026, which remains the go-to event for food and beverage professionals in Singapore. As one of the main exhibiting countries and the largest contingent from the European Union, with over 100 Italian brands showcasing their products — many of them introducing their offerings to the Singaporean market for the first time. We are proud to provide a platform for these brands to connect with industry partners and bring more of the best Italian food products to the local market."

"The Italian presence at FHA 2026 is further strengthened by live culinary demonstrations at the Italian Taste Lab, celebrating the excellence of Italian ingredients and cuisine. With the continued support of Singaporeans, we look forward to expanding Italy's culinary and gastronomic footprint not only in Singapore, but across the wider Asian region as well."

The Italian Taste Lab: Where Ingredients are Brought to Life

Designed as a dynamic culinary incubator, the Italian Taste Lab showcases the versatility and authenticity of Italian ingredients. There will be daily cooking demonstrations by celebrated Italian chefs who have established themselves in Singapore, a gastronomic showcase of a diverse range of Italian food specialities, including pasta, cheese, olive oil, and more.

Helming the series of live cooking demonstrations by a total of 8 celebrated Italian chefs is Italian cuisine luminary and culinary educator, Chef David Marchiori. He will deftly incorporate all 7 participating Italian brands into his creations, bringing to life these products with his culinary expertise and transforming them into authentic Italian dishes.

The 7 participating Italian brands include:

They will be brought to life through the culinary expertise of a diverse lineup of 8 Italian chefs:

Leading the Charge

• Italian Cuisine Luminary and Culinary Educator Chef David Marchiori, Owner and Chef of Bacaro Restaurant, with his extensive experience in traditional Italian cuisine, leads the FHA 2026 Italian Taste Lab programme, presenting a series of dishes incorporating ingredients from all 7 featured Italian brands.

  Born in Venice in 1973, he champions Italian cuisine through exclusive events and engagements, sharing not just food, but a broader narrative of culture and authenticity. In Italy, he gained visibility through television appearances and served as an ambassador for leading food companies, while also representing Slow Food at major events like Vinitaly. He has participated in numerous international culinary showcases and expanded his work beyond the kitchen into theatre and writing.

  Since moving to Singapore in 2021, he has built a reputation for crafting dishes that reflect both heritage and creativity, while telling stories of regional ingredients and seasons with a rare precision and passion. Driven by a deep love for Singapore and his Italian heritage, David is also the owner and chef of Bacaro Restaurant in Singapore, where guests can savour his take on authentic Venetian-style Italian cuisine in a relaxed, informal yet impeccably professional setting.

Born in Venice in 1973, he champions Italian cuisine through exclusive events and engagements, sharing not just food, but a broader narrative of culture and authenticity. In Italy, he gained visibility through television appearances and served as an ambassador for leading food companies, while also representing Slow Food at major events like Vinitaly. He has participated in numerous international culinary showcases and expanded his work beyond the kitchen into theatre and writing.

Since moving to Singapore in 2021, he has built a reputation for crafting dishes that reflect both heritage and creativity, while telling stories of regional ingredients and seasons with a rare precision and passion. Driven by a deep love for Singapore and his Italian heritage, David is also the owner and chef of Bacaro Restaurant in Singapore, where guests can savour his take on authentic Venetian-style Italian cuisine in a relaxed, informal yet impeccably professional setting.

Fine Dining Finesse

• Chef Simone Fraternali, Chef of Solo Ristorante, brings experience from both Italy and Singapore's fine dining circuit. He will open the series with Paccheri with Duck Ragù and Roasted Tomatoes, featuring Monini extra virgin olive oil.

Fortuna Group

• Chef Egon Marzaioli, Founder and Director of Fortuna Group (including its latest Medusa Osteria Romana) alongside Chef Omar Tutino, Head Chef of Fortuna Italian Trattoria and Fortuna Terrazza Cafe, will showcase their mastery of Southern Italian cuisine, with a focus on traditional recipes and produce-driven cooking with Michelin precision.

Pizza Experts

• Chef Antonio Brancato, Founder of ANTO Pizzeria (ranked No. 15 on the 50 Top Pizza Asia-Pacific 2026 list), is trained in Neapolitan pizza-making and focuses on traditional dough fermentation and baking techniques.
• Chef Daniele Colaiacomo, Founder of Daniele's Pizza, brings his experience in contemporary pizza concepts, applying modern techniques to traditional Italian formats.
• Chef Mirko Chinzi is a veteran at dough development and oven techniques. He is a true pizza artisan, specialising in Neapolitan-style pizzas.

Regional Italian Flavours

• Chef Andrea Chetta, Chef de Cuisine of MONTI, hailing from Puglia in Southern Italy, bringing these authentic, regional Italian flavours to the fore, with a particular focus on handmade pasta.

Together, they will present a diverse repertoire of Italian culinary traditions, from handmade pasta and artisanal pizza to refined regional dishes, all anchored by the quality and authenticity of the featured Italian brands. Some of these creations will also be complemented by a curated selection of wines from MJ Wines International, thoughtfully paired to enhance the flavours of authentic Italian cuisine.

Kindly refer to Annex A and B, for the full lineup of the featured Italian brands/products, cooking demonstrations schedule and respective hosting chefs at the Italian Taste Lab.

For press kit, refer to: https://bit.ly/ITAatFHA2026

For media enquiries, please contact:
Loh Jia Wei, M: 9625 0704, E: jiawei@brand-cellar.com
Shane, M: 9074 3284, E: shane@brand-cellar.com
Ernice, M: 8188 3364, E: ernicesoo@brand-cellar.com

About Italian Trade Agency

Italian Trade Agency (ITA) is the Governmental agency that supports the business development of Italian companies abroad and promotes the attraction of foreign investment in Italy. With a motivated and modern organization and a widespread network of overseas offices, ITA provides information, assistance, consulting, promotion and training to Italian small and medium-sized businesses. Using the most modern multi-channel promotion and communication tools, it acts to assert the excellence of Made in Italy in the world.

Through its headquarters in Rome, an office in Milan, and a global network of 87 operating units in 74 countries, linked to Italian embassies and consulates, the ITA provides information, assistance, promotion, training, and cooperation in the industrial, consumer goods and services sectors. It collaborates with Italian Regions, Chambers of Commerce, Industry and Trade Associations and other public and private organizations. Every year, ITA worldwide offices carry out hundreds of promotional projects and provide personalized services and assistance to thousands of Italian companies. It also assists and supports foreign companies that want to establish or expand business and trade relations with Italian companies or to invest in Italy.

Italian Trade Agency in ASEAN:

• Singapore, Singapore singapore@ice.it
• Jakarta, Indonesia giacarta@ice.it
• Ho Chi Minh, Vietnam hochiminh@ice.it
• Kuala Lumpur, Malaysia kualalumpur@ice.it
• Bangkok, Thailand bangkok@ice.it

For more information, kindly refer to: https://www.ice.it/en/

Annex A - Live Cooking Demonstration Schedule

Day	Time	Chef	Restaurant	Dish	Italian Brand/Product
21 April	10.45am	David Marchiori @damarchiori	Bacaro Restaurant @bacarosg	Italian Mixed Street Food (Roman Arancini, Venetian Meatballs, Sicilian Caponata)	N.A
	12.00pm	Simone Fraternali @chef.simone.sg	Solo Ristorante @soloristorante	Paccheri with Duck Ragù and Roasted Tomatoes	Monini Extra Virgin Olive Oil
		David Marchiori	Bacaro Restaurant	Gnocchi with Porcini and Truffle Pâté, Hazelnut Butter and Crispy Sage	La Rustichella Truffles Porcini with Truffle Patè, White Truffle Patè
	2.00pm	David Marchiori	Bacaro Restaurant	Orecchiette with Pistachios, White Pepper, Orange and Taralli Pugliesi	Casa Milo Orecchiette, Taralli Pugliesi MJ Wines Ti Amo Bianco
	3.00pm	David Marchiori	Bacaro Restaurant	Ricotta Tiramisu with Limoncello and Almonds	Ghidetti Ricotta Cheese
	4.00pm	David Marchiori	Bacaro Restaurant	Beef fillet tartare, Granfruttato oil, sweet lemon and toasted hazelnuts	Monini Extra Virgin Olive Oil
22 April	10.30am	David Marchiori	Bacaro Restaurant	Pan Brioche with Whipped Butter and Giusti Balsamic Vinegar 3 Gold Medals	Acetaia Giusti Giusti Balsamic Vinegar 3 Gold Medals
	11.30am	Omar Tutino @itsomar.t	Fortuna Italian Trattoria @fortunaitaliantrattoria Fortuna Terrazza Cafe @fortunaterrazza.cafe Medusa Osteria Romana @medusa_osteriaromana	Pumpkin Feast Pizza	N.A
	12.30pm	Egon Marzaioli @egon_marzaioli	Fortuna Italian Trattoria Fortuna Terrazza Cafe Medusa Osteria Romana	Rigatoni all'Amatriciana	N.A
	1.30pm	Daniele Colaiacomo	Daniele's Pizza @danielespizzasg	Pizza Reimagined	Molino Denti Zero + 340 & Primamacina Flour
	2.30pm	Andrea Chetta @chef.andrea.it	MONTI @montisingapore	Amberjack in Carpione	N.A
	3.30pm	Andrea Chetta	MONTI	Risotto with Tomato Water and Burrata	N.A
	4.30pm	David Marchiori	Bacaro Restaurant	Pure Fior di Panna Ice cream With Extra Virgin Olive Oil and Giusti Balsamic Vinegar	Acetaia Giusti Giusti Balsamic Vinegar 3 Gold Medals
23 April	10.30am	David Marchiori	Bacaro Restaurant	Fried Kalamon Olives with Lemon Zest and Whipped Basil Yogurt	Madama Oliva Pitted Kalamon Olives
	11.30am	David Marchiori	Bacaro Restaurant	Grilled Provolone with Thyme Herb, Salted Hazenluts and Honey	Ghidetti Provolone Padano Cheese
	12.30pm	Antonio Brancato @antonio_branc	ANTO Pizzeria @anto.pizzeria	Pizza in Teglia Variations: "Almost Orange Duck" and "Rocco"	N.A
	1.30pm	Mirko Chinzi	N.A	Pizza Padellino Asia Delight	Molino Denti Crokkia Flour
	2.30pm	David Marchiori	Bacaro Restaurant	Rigatoni al'Arrabbiata with Roasted Peppers, Burrata Cheese, and Calabrian Chili Peppers	Madama Oliva Calabrian Sliced Chili Peppers in Olive Oil
	3.30pm	David Marchiori	Bacaro Restaurant	Chicken Bites Glazed with Giusti White S weet and Sour Dressing with Sesame and Spring Onion	Acetaia Giusti Giusti White Sweet and Sour Dressing MJ Wines Brunilde di Menzione Primitivo di Manduria DOC
24 April	10.30am	David Marchiori	Bacaro Restaurant	Greetings from Florence Panzanella with Marinated Anchovies	N.A
	11.00am	David Marchiori	Bacaro Restaurant	Roasted Purple Onions with Yogurt and Giusti White Sweet and Sour Dressing Reduction	Acetaia Giusti Giusti White Sweet and Sour Dressing
	12.00pm	David Marchiori	Bacaro Restaurant	Greetings from Venice Risi e Bisi (Green Peas Risotto)	N.A
	1.30pm	David Marchiori	Bacaro Restaurant	Greetings from Rome Bucatini all'Amatriciana	N.A
	2.30pm	David Marchiori	Bacaro Restaurant	Greetings from Palermo Caponata di Melanzane	N.A

Day

Time

Chef

Restaurant

Dish

Italian Brand/Product

21 April

10.45am

David Marchiori

@damarchiori

Bacaro Restaurant

@bacarosg

Italian Mixed Street
Food (Roman
Arancini, Venetian
Meatballs, Sicilian
Caponata)

N.A

12.00pm

Simone Fraternali

@chef.simone.sg

Solo Ristorante

@soloristorante

Paccheri with Duck
Ragù and Roasted
Tomatoes

Monini

Extra Virgin Olive
Oil

David Marchiori

Bacaro Restaurant

Gnocchi with Porcini
and Truffle Pâté,
Hazelnut Butter and
Crispy Sage

La Rustichella
Truffles

Porcini with Truffle
Patè, White Truffle
Patè

2.00pm

David Marchiori

Bacaro Restaurant

Orecchiette with
Pistachios, White
Pepper, Orange and
Taralli Pugliesi

Casa Milo
Orecchiette, Taralli
Pugliesi

MJ Wines

Ti Amo Bianco

3.00pm

David Marchiori

Bacaro Restaurant

Ricotta Tiramisu with
Limoncello and
Almonds

Ghidetti

Ricotta Cheese

4.00pm

David Marchiori

Bacaro Restaurant

Beef fillet tartare,
Granfruttato oil, sweet
lemon and toasted
hazelnuts

Monini

Extra Virgin Olive
Oil

22 April

10.30am

David Marchiori

Bacaro Restaurant

Pan Brioche with
Whipped Butter and
Giusti Balsamic
Vinegar 3 Gold Medals

Acetaia Giusti

Giusti Balsamic
Vinegar 3 Gold
Medals

11.30am

Omar Tutino

@itsomar.t

Fortuna Italian Trattoria

@fortunaitaliantrattoria

Fortuna Terrazza Cafe

@fortunaterrazza.cafe

Medusa Osteria Romana

@medusa_osteriaromana

Pumpkin Feast Pizza

N.A

12.30pm

Egon Marzaioli

@egon_marzaioli

Fortuna Italian Trattoria

Fortuna Terrazza Cafe

Medusa Osteria Romana

Rigatoni
all'Amatriciana

N.A

1.30pm

Daniele Colaiacomo

Daniele's Pizza

@danielespizzasg

Pizza Reimagined

Molino Denti

Zero + 340 &
Primamacina Flour

2.30pm

Andrea Chetta

@chef.andrea.it

MONTI

@montisingapore

Amberjack in Carpione

N.A

3.30pm

Andrea Chetta

MONTI

Risotto with Tomato
Water and Burrata

N.A

4.30pm

David Marchiori

Bacaro Restaurant

Pure Fior di Panna Ice
cream With Extra
Virgin Olive Oil and
Giusti Balsamic
Vinegar

Acetaia Giusti

Giusti Balsamic
Vinegar 3 Gold
Medals

23 April

10.30am

David Marchiori

Bacaro Restaurant

Fried Kalamon Olives
with Lemon Zest and
Whipped Basil Yogurt

Madama Oliva

Pitted Kalamon
Olives

11.30am

David Marchiori

Bacaro Restaurant

Grilled Provolone with
Thyme Herb, Salted
Hazenluts and Honey

Ghidetti

Provolone Padano
Cheese

12.30pm

Antonio Brancato

@antonio_branc

ANTO Pizzeria

@anto.pizzeria

Pizza in Teglia
Variations: "Almost
Orange Duck" and
"Rocco"

N.A

1.30pm

Mirko Chinzi

N.A

Pizza Padellino Asia
Delight

Molino Denti

Crokkia Flour

2.30pm

David Marchiori

Bacaro Restaurant

Rigatoni al'Arrabbiata
with Roasted Peppers,
Burrata Cheese, and
Calabrian Chili
Peppers

Madama Oliva

Calabrian Sliced
Chili Peppers in
Olive Oil

3.30pm

David Marchiori

Bacaro Restaurant

Chicken Bites Glazed
with Giusti White S
weet and Sour
Dressing with Sesame
and Spring Onion

Acetaia Giusti

Giusti White Sweet
and Sour Dressing

MJ Wines

Brunilde di
Menzione Primitivo di
Manduria DOC

24 April

10.30am

David Marchiori

Bacaro Restaurant

Greetings from
Florence

Panzanella with
Marinated Anchovies

N.A

11.00am

David Marchiori

Bacaro Restaurant

Roasted Purple
Onions with Yogurt
and Giusti White
Sweet and Sour
Dressing Reduction

Acetaia Giusti

Giusti White Sweet
and Sour Dressing

12.00pm

David Marchiori

Bacaro Restaurant

Greetings from
Venice

Risi e Bisi (Green
Peas Risotto)

N.A

1.30pm

David Marchiori

Bacaro Restaurant

Greetings from Rome

Bucatini
all'Amatriciana

N.A

2.30pm

David Marchiori

Bacaro Restaurant

Greetings from
Palermo

Caponata di
Melanzane

N.A

 

Annex B - Featured Italian Brands/Products at the Italian Taste Lab

Brand	Description	Website	Social Media
Acetaia Giusti	Balsamic Vinegar	https://giusti.com/	@giusti1605
Casa Milo	Dry pasta, tarallo, snacks	https://www.casamilo.it/	@casa_milo
Ghidetti	Dairy products	https://www.caseificioghidetti.it/en/	@caseificio_ghidetti1937
La Rustichella Truffles	Truffle	https://www.larustichellatruffles.com/en	@larustichellatruffles
Madama Oliva	Olives	https://www.madamaoliva.it/en/	@madamaoliva
Molino Denti	Flour	https://www.molinodenti.it/en/	@molinodenti
Monini	Olive Oil	https://www.monini.com/en/	@monini_usa

Brand

Description

Website

Social Media

Acetaia Giusti

Balsamic Vinegar

https://giusti.com/

@giusti1605

Casa Milo

Dry pasta, tarallo, snacks

https://www.casamilo.it/

@casa_milo

Ghidetti

Dairy products

https://www.caseificioghidetti.it/en/

@caseificio_ghidetti1937

La Rustichella Truffles

Truffle

https://www.larustichellatruffles.com/en

@larustichellatruffles

Madama Oliva

Olives

https://www.madamaoliva.it/en/

@madamaoliva

Molino Denti

Flour

https://www.molinodenti.it/en/

@molinodenti

Monini

Olive Oil

https://www.monini.com/en/

@monini_usa

 

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Italian Trade Agency presents Italian Taste Lab at FHA 2026 alongside over 100 Italian Brands - the largest European representation