From November 13 to 15, 2026, the former Sassari slaughterhouse becomes the Cittadella dell’Olio. At Ex Ma.Ter, at 62 Via Maurizio Zanfarino, you can sample extra virgin olive oils from northern Sardinia at producers’ stands, take part in a guided tasting or see how chefs use them. The exhibition area is free to enter. Reservations for the Sensorio, guided tastings and show cooking events are free and available until all places are filled.
Friday, November 13: tastings and dance at Ex Ma.Ter
After the morning conference, the program schedules the opening of the exhibition area, the Corte degli Oli and the Sensorio at 12:45, an immersive experience in the Sala Restauro. Tastings at the producers’ stands run from 1:00 p.m. to 8:00 p.m..
At 5:00 p.m., a meeting in the Auditorium traces the history of olive growing between Sardinia and Liguria. In the same room, at 6:30 p.m., the Associazione Danza Cillica presents La danza della raccolta, a choreography inspired by the gestures of olive pickers.
Saturday, November 14: centenarians’ bread and Luca Pappagallo
The stands are open from 9:30 a.m. to 8:00 p.m.. The Sala Multimediale also offers artisanal olive oil gelato during the same hours. From 10:00 a.m., you can visit the Sensorio or join a guided tasting at the Corte degli Oli, subject to available time slots.
At 3:30 p.m., Tommaso Sussarello, from the Accademia Sarda del Lievito Madre, leads a masterclass on bread in the diet of centenarians. At 5:30 p.m., in the Auditorium, Luca Pappagallo cooks live with extra virgin olive oil. At 7:00 p.m., you can sample his dish in the Sala Multimediale.
Sunday, November 15: warm bread and new-season olive oil with two chefs
On the final morning, from 9:30 a.m. to 1:00 p.m., you can still stop by the stands, visit the Sensorio or take part in a guided tasting. If you’d like to combine a tour of the producers’ stands with live cooking, you can start at the stands before 10:00 a.m.
From 10:00 a.m. to 12:00 p.m., in the Auditorium, Cristiano Andreini and Manuele Argiolas prepare dishes with local oils for Gocce d’autore. Tommaso Sussarello joins the chefs for a discussion, and the program features a pairing of warm bread and new-season olive oil. This is followed by a tasting in the Sala Multimediale. The fair closes at 1:00 p.m..
How to book and get to Ex Ma.Ter
For Il Sensorio, guided tastings and the two show cooking events, choose a date and time slot in the Book section of the official Oro di Oliva website. There is also a registration desk at the entrance on Via Maurizio Zanfarino, 62. If you only want to browse the stands, you can drop in freely during exhibition area opening hours.
You can walk to Ex Ma.Ter from the historic center. If you’re arriving by car and would also like to spend time in the city, see the guide to parking in Sassari city center. To continue your food tour after the fair, from fainè to baked eggplant, see the guide to traditional dishes of Sassari.