At the 2025 Summer Fancy Food Show, Piro made a bold statement—not just by launching its new heat-friendly extra virgin olive oil, Cucino, but by using the moment to spotlight the next generation shaping the way we cook, share, and think about food. With a focus on innovation, talent, and forward-looking voices, Piro’s booth was a celebration of the future of food—and the people driving it.
Cucino, made to perform beautifully under heat without compromising on purity, elegance, or antioxidant strength, represents the next chapter in Piro’s pursuit of excellence. Developed by the same team behind award-winning Olio Piro, Cucino was introduced not just as a product, but as a tool for creative, intentional cooking.
Among those helping bring that message to life was Che Spiotta, MasterChef Junior winner @chespiotta, who represented Piro at the booth, sharing Cucino with chefs, buyers, and media alike. His presence added excitement and a sense of generational momentum to the launch—reminding visitors that tomorrow’s culinary leaders are already here.
Alessandra Ciuffo, the creator behind @flavorsbyalessandra and a leading voice in next-generation food media, visited the Piro booth to experience Cucino firsthand. Her commitment to bold flavor and health-forward cooking mirrors the very essence of Cucino: clean, focused, and uncompromising.
Mara Weinraub, Editorial Director at The Kitchn and keynote speaker on the Fancy Food Show Main Stage, visited the Piro booth. Having previously featured Piro in The Kitchn, her presence underscored the brand’s relevance in the evolving conversation around food, media, and consumer behavior.
Tara Bench, known to many as @tarateaspoon—author and influencer, spent time with the Piro team during the show, engaging with the story behind Cucino and its role in today’s ingredient-driven kitchens. As a mentor to food creatives and a leader in the digital culinary space, she highlighted Cucino in text—further underscoring its relevance among professionals shaping what—and how—we cook next.
Beyond the booth, Piro was also featured at the NAOOA Olive Oil Showcase, where both Cucino and Olio Piro earned enthusiastic praise from press and trade professionals for their clarity, balance, and depth of flavor. The inclusion affirmed Piro’s growing role among top producers worldwide.
With this launch, Piro didn’t just present a new product—it activated a vision. By inviting the next generation of chefs, influencers, and food media into the conversation, Piro is investing in the future of food. And that future is already taking shape.
