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The fifth Olio Officina Festival, taking place in Milan from January 21 to 23, will be avant-garde. Being avant-garde means being at the forefront, in front of everybody before anybody else, hence becoming a guide and leader. Often we fear the unknown, but as we should all know, the future provides nourishment for tradition. Among the novelties of next year’s festival there is a sector devoted to books on gastronomy, agriculture and the environment

The first of many postcards that will be issued from now until next January, to promote this great event. We are getting ready for the fifth edition of the festival, and many are its novelties: the theme (Avant-garde: the oil of the future), the logo, more modern and stylized, and the elimination of the word “Food” from the name of the festival

Dedicated technologies, eight themed workshops, training and updating for the relaunch of a sector which is essential for "Made in Italy"

An introduction to the conference by Greg Drescher, Vice President & Strategic Initiatives of The Culinary Institute of America and one of the most influential experts in Food and Nutrition worldwide

The fourth Olio Officina Food Festival has just ended and already the organizers are working on next year’s edition, which will take place in Milan from January 21 to 23, 2016. The theme chosen is the future, hence the name “Avant-garde, the oil of the future and the future of oil”

What's going to happen at the next Olio Officina Food Festival, which will be held in the year of the Expo? This meeting will take place at the Palazzo delle Stelline in Milan, Italy, from January 22 to 24, 2015. A vast and remarkable array of events, some of which are presented below, before the more detailed, official programme is released.

It's a revolution in the language, which calls into question the idea that each of us has of olive oil. A syncretism of languages and styles that is renovating the entire sector, spurring us to reconsider and reassess the role of extra virgin olive oil