From February 8 to 10, 2025, at the Fortezza da Basso in Florence, the Pitti Immagine food fair will transform into a stroll among the stars of contemporary food and wine.
Traveling with the diversity of taste, the Pitti Immagine fair dedicated to the contemporary food scene, reaches the finish line of its eighteenth edition. From 8 to 10 February, at the Fortezza da Basso in Florence, will meet over 750 companies, representing the better than food and wine production and culture. Of these, There are approximately 150 realities that for the first time, after a careful scouting, have been selected to be presented at the Taste community.
For this new event, the most awaited by professionals in the sector who wish to stay updated on news and trends, from the pantry to the table, the event evolves in multiple directions. As a guide, a concept, a somewhat magical idea, a fascinating metaphor: the constellations, luminous alignments of stars that together draw the celestial vault. In 2025, Taste will therefore be a A stellar, brilliant, catalyzing, illuminating journey to map the universe of food and wine..
There will be new exhibition areas and in-depth sessions to focus on new themes (heroic wines), trends, and new consumer experiences (the breakfast experience). The tour through the Fortezza will trace unexpected food constellations, and thanks to a special "Taste Horoscope," we will discover new gourmet zodiac signs.
Monday will be entirely dedicated to the professional public, while the completely renovated Pavilion delle Ghiaie prepares to host the Ring Arena, Talks and events, and the new room dedicated to Masterclasses.
"Taste, just like constellations, creates connections and new pairings. It is in constant contact with the world of contemporary gastronomy, sensing its changes, intercepting its needs, always being proactive, offering ideas, discovering new companies, or highlighting more traditional businesses." says Agostino Poletto, General Manager of Pitti Immagine. "This edition's targeted choices are in line with this approach, aimed at a professional audience that we want to become increasingly international, to amplify the visibility and business opportunities of the companies we believe in."
The Ministry of Foreign Affairs and International Cooperation and the ICE Agency
for Taste 2025
The Ministry of Foreign Affairs and International Cooperation and the Italian Trade Agency (ICE) are promoting Florence's role in the internationalization strategy and promotion of Italian industry excellence through their support for Pitti Immagine's 2025 trade shows, a key contribution to the incoming program for top international professionals and communications. "Thanks to this collaboration for Taste," says Agostino Poletto, General Manager of Pitti Immagine, "we can also invest valuable resources in inviting buyers from emerging markets, both those we know are potential new customers for high-quality Made in Italy products and those that are already becoming important for our exhibitors. For this initiative, we worked with the staff of the Italian Trade Agency (ICE) offices abroad, always finding expertise and in-depth knowledge of the respective distribution and consumption contexts, crucial elements for serious planning."
THE BUYERS
Among the buyers and operators of the most important specialized shops, food distribution companies, department stores and importers of Italian excellence, who have confirmed their participation:
Aas-Food Astana (Kazakhstan), I like (Sweden), advance (Poland), Affinity (Switzerland), Agora Fine Foods (Greece), Agrowest (Azerbaijan), Alma Gourmet (United States), Altomontes (United States), Anc Group (Azerbaijan), Artisan Fine Foods (Singapore), August (Switzerland), Aux Gourmets d'Italie (France), Bianca/Criscuolo Gastro (Germany), Biocoop (France), Boparan Group (United Kingdom), Gourmet Mouth (Hungary), Bongusta (Poland), Gourmet Handels (Austria), Very good (Cambodia), Discount (Hungary), Caria House (Austria), Cbg (Spain), Ceromi (France), Certain Platform (Hong Kong), Chiuch (Belgium), Hello Taste (France), Divine Food (United States), Cicorella Food (Germany), Colmado Singular (Spain), Conca d'Oro (United States), Fine Foods Kitchen (Canada), Culinaris Wholesale (Hungary), Dallmayr (Germany), De Simoni (Switzerland), Delicacies of Italy (Netherlands), Delight Caffè (Slovakia), Delicious (France), Ditalia.Com (United States), Eataly (France), Emporium (Portugal), Euromarket (United Arab Emirates), Fallon & Byrne (Ireland), Fatucci Consulting (Kazakhstan), Favuzzi International (Canada), Fenwick (United Kingdom), Fine food (India), Foodelux (Switzerland), Cheese Kitchen (United States), Fourway Trading (United Arab Emirates), Garda Import (Spain), Gastronome (Georgia), Geofood (Belgium), Gourmet Studio (Latvia), Let's taste (United States), Harrods (United Kingdom), Harvey Nichols (United Kingdom), Herfy Food Services Company (Saudi Arabia), The Nuraghe (Germany), Imex Delicatessen (Switzerland), Italy & Co (Australia), Italian Products & Beyond (United States), Italicatessen (Ireland), Italicatessen (United Kingdom), J&G (United Kingdom), Jaleel Holdings (United Arab Emirates), Just Gourmet Foods (United Kingdom), Beetle (Germany), Katie's Pizza and Pasta (United States), The Provencal (Luxembourg), The Madame Trattoria (France), The Passions of Manon (Canada), Llp Az Syndicate (Kazakhstan), Lucilla (Thailand), M5 Corporation (United States), Wizard (Belgium), Mammafiore (Spain), Delicacies (United States), Manor (Switzerland), Manzo Food Sales (United States), Marco Simonis (Austria), Maritime Zeitkapseln (Germany), Mc Olives (Canada), Natoora (United Kingdom), Olicatessen (Greece), Olijfbedrijf (Netherlands), Oil & Olives (United States), Petracca (Switzerland), Pizza31 (Thailand), Praline (Kazakhstan), First class (United Arab Emirates), First Pearl (Switzerland), Pwe Trading (Poland), Ramz Al Maha (Saudi Arabia), Reale & Fantoni (Portugal), Italian Regional Foods Meeting (United States), Roberto & Franco (Poland), Rogers Collection (United States), Romina (Germany), Sanyo Enterprises (Japan), Selfridges (United Kingdom), Shanghai Bright View (China), Smak Italy (Norway), Sum (France), Sunsol Trading (Taiwan), Sweetly (South Korea), Tapsalon Goesto (Netherlands), The Caprioli (Hong Kong), The Fine Cheese (United Kingdom), The Oil Merchant (United Kingdom), Vava Tenina (Hungary), Viani (Germany), Viola Import (United States), Wholesome Harvest (Singapore), Aunt Pia (United States).
UniCredit is the Main Partner of Pitti Immagine
UniCredit confirms its position as the main partner of Pitti Immagine and the Taste trade fair. This active partnership, based on collaborative initiatives, supports companies in the challenges of ESG innovation and internationalization. This is consistent with the Group's commitment to regional development and support for sectors of Made in Italy excellence, such as agrifood. UniCredit supports this sector with targeted solutions, a dedicated team, advanced financial instruments, agreements to support supply chains, and specific credit lines to support investments by agricultural and agri-food companies, technological and digital adaptation processes, and sustainable transformation.
As part of the collaboration between UniCredit and Pitti, during the fair, the UniCredit Taste Arena, set up in the Padiglione delle Ghiaia, will host various meetings, talks, presentations, and events.
"“Born under the sign of taste” is the theme of Taste 2025
The stars of the next edition of Taste are shining in the midnight blue sky: the sweet and savory delicacies, to eat and drink. They shine like solitary stars, but shine even more brightly together when—like so many bright dots—they create new constellations, new flavor combinations that fascinate and amaze. This February, the theme of the fair will be "Born under the Sign of Taste." The Fortezza da Basso will transform into a fascinating firmament of constellations intertwining innovations, content, and experiences.
The Taste 2025 promotional campaign was created by the award-winning creative agency Boom.
The exhibition itinerary
There are many new features regarding the new EXHIBITION ROUTE which in this edition extends to new areas of the Fortezza da Basso, such as the Monumental areas and Lorraine Constructions, which become venues for special projects.
The entrance is from Faenza GateThe journey through the food and wine excellences of Taste winds its way through the Central Pavilion and Cavaniglia which – another new feature for 2025 – those who already have an entrance ticket will be able to access directly without having to walk the entire route. Finally, the events, talks, and training sessions will take place in the new layout of the Gravel Pavilion.
The departure of the TASTE TOUR from the Top Floor of the Central Pavilion with the world of savoury dishes, to then continue to the Ground Floor and thus gradually move on to the Cavaniglia Pavilion where sweet flavours triumph.
Still at Cavaniglia, the section TASTE SPIRITS it consolidates with good 34 labels, including Gin, Vermouth and Bitters, confirming its vocation: to highlight small single-product companies with a story to tell, precious gems of a Made in Italy all botanicals and stills, which shines with passion and a desire to experiment.
Always full of surprises, on the Attic and Ground floors of the Central Pavilion, the section TASTE TOOLS will present a selection of table and kitchen accessories, combining craftsmanship and technology.
This year, the TASTE SHOP is evolving and going digital, offering an even more convenient and accessible experience. While it won't be physically present at the fair, purchasing an entrance ticket gives visiting enthusiasts access to a 20% discount code to be used from February 10th to 23rd on participating exhibitors' online sales channels—identifiable by dedicated signage both at their stands and on their Pitti Connect pages.
A new layout for the GRAVEL PAVILION
At the heart of the Taste itinerary, this edition too, will be the Ghiaie Pavilion. meeting point for the public of the event Guests can gather here to attend presentations, events, and masterclasses. Davide Paolini and his Ring band will perform on the Unicredit Taste Arena stage, along with many other leading figures from the food world. Meanwhile, the space dedicated to Filippo – Ristorante in Pietrasanta will showcase the famous dishes made in Versilia and themed tastings.
Projects and special participations:
HEROIC WINES FROM EXTREME LANDS
At Taste 2025, through a selection of wines, we will discuss heroic viticulture, a way to celebrate Italian tradition and the history of "extreme" territories, yet precisely for this reason fascinating and capable of providing great satisfaction. Heroic wines are those born from volcanic or high-altitude vineyards, from vines over 18 meters high or terraced overlooking the sea. They are those "of the ice," "of the desert," "of the sand." Those harvested on December 31st, those aged at high altitude, beneath the snow, or at the bottom of the sea. Led by Alvaro De AnnaWe will meet the courageous winemakers who cultivate vines in extreme conditions, in atypical climates, save forgotten and extinct grape varieties, dare to adopt different winemaking methods and create new wines, but above all, safeguard unique territories that are the heritage of all.
Saturday, February 8 (at 14.30:XNUMX p.m. at the UniCredit Taste Arena) also the special talk “The Courage to Be Unique: Heroic Wines”, in which Alvaro Deanna and the wine critic Zosimo will talk about heroic Italian viticulture and the history of "extreme" territories
NEW IN THIS EDITION: TASTE MASTERCLASSES
This edition is dedicated to heroic wines @ Aula Masterclass, Padiglione delle Ghiaia
February 8th (11.00-12.30)
The courage to be unique: heroic wines that gaze at the sea
Wine Critic Zosimo will guide the public through a tasting of 10 labels selected from the Heroic Wines of the following wineries: Conte Gherardo degli Azzoni Avogadro – Bortolusso – Azienda Agricola Toscani – Casale del Giglio – Marisa Cuomo – Vini Biagi – Destro Vini – Salvatore D'Amico
Open to the public – cost 50 euros: those who purchase the masterclass will have exceptional access to Taste starting in the morning.
February 9 (11.00:12.30-XNUMX:XNUMX)
The courage to be unique: heroic wines
10 heroic wine labels in a tasting led by sommelier Paolo Lauciani, from the wineries: Sandro De Bruno – Radoar – Giovanni Dri Il Roncat – Azienda Agricola Toscani – Podere La Botta – Marisa Cuomo – Vini Biagi – Nima – Destro Vini – Vigne Muzanu.
Open to the public – cost 50 euros: those who purchase the masterclass will have exceptional access to Taste starting in the morning.
February 9 (16.30:18.00-XNUMX:XNUMX)
The Courage to Be Unique: The Bubbles of the Heroic Lands
8 heroic wine labels in a tasting led by sommelier Paolo Lauciani, from the following wineries: Sandro De Bruno – Mike Dalto – Cembra Cantina di Montagna – Bortolusso – Tenuta Stella – Vini Biagi – Destro Vini – Tenute Lombardo
Reserved for buyers and representatives – cost: 50 euros – buyers and representatives interested in registering can send an email to: mailing@pittimmagine.com
COLDIRETTI, THE TUSCAN PGI OLIVE OIL CONSORTIUM, AND UNAPROL AT TASTE 2025
Never change a winning team. Coldiretti Toscana, the Consortium of Tuscan IGP Olive Oil, and Unaprol are once again at Taste. They will be hosted in a truly special space, even larger than last year: the Hall and Corridor of the Arch in the Monumental Area. Here, the Consortium of Tuscan IGP Olive Oil, which brings together over 8.000 Tuscan olive growers, offers masterclasses dedicated to olive oil: experiential training sessions during which participants, guided by professional tasters through a sensory analysis of various types of olive oil, will learn to recognize the distinctive characteristics of olive oil and differentiate a quality oil from a poor one. And for the second consecutive year, on Saturday, February 8th, Unaprol, with the scientific support of the Evooschool Foundation, will bring to Taste the final session of the professional training course for obtaining the "Certificate of Physiological Suitability for Tasting Virgin Olive Oils." But that's not all. Show cooking, presentations, and meetings are also scheduled over the three days.
1895 COFFEE DESIGNERS BY LAVAZZA
At Costruzioni Lorenesi, a project dedicated to the experience, including haute patisserie, fine dining, and specialty coffee, to explore the world of coffee in a new way with 1895 Coffee Designers by Lavazza, with tastings, meetings with chefs and coffee makers, and moments of coffee culture. "1895 Coffee Designers by Lavazza is a story inspired by the vision in which excellent coffee becomes a ritual that excites all the senses. A universe where passion, craftsmanship, and technology intertwine with precision and harmony, fully respecting Italian style and with a particular focus on sustainability. 1895 Coffee Designers by Lavazza will participate in Pitti Taste 2025 with the aim of creating memorable coffee experiences, spreading Lavazza excellence.
(read specific press release)
ICEA – INSTITUTE FOR ETHICAL AND ENVIRONMENTAL CERTIFICATION
ICEA, the Institute for Ethical and Environmental Certification, presents its twenty-year experience at Taste. Founded as an organization specializing in organic farming, ICEA has evolved to also embrace the non-food sector, offering a wide range of certifications, from those for DOP, IGP, vegetarian, and vegan products, to the most recent Regenerative Organic Certified® (ROC), which promotes regenerative practices for agriculture, animal welfare, and social equity. A strategic partner for companies that choose responsibility and quality.
ITALIAN BEER CONSORTIUM
The Consortium for the Protection and Promotion of Italian Agricultural Beer, the first national union of all stakeholders in the Italian beer supply chain, is presenting for the first time at Taste with the aim of promoting and enhancing grain and hop production, as well as the biodiversity expressed by Italian beer. At the Fortezza, nine consortium-member breweries and a hop producer will be present, showcasing some of their exclusive products.
ACQUA PLOSE, technical sponsor of the event
The South Tyrolean company Fonte Plose, selected since the first editions of Taste as an example of Italian excellence in the field of quality beverages and water, is once again a technical sponsor of Pitti Taste, providing its pure, light water every day of the event.
(see specific press release)
Filippo – Restaurant in Pietrasanta
“FILIPPO – RESTAURANT IN PIETRASANTA” A TASTE
Taste has once again chosen "Filippo – Ristorante a Pietrasanta" for its restaurant, which prides itself on hospitality and tailor-made cuisine. Located in the Padiglione delle Ghiaie, the project curated by Filippo Di Bartola will be even more convivial and shared this year. The main offering is a modern reimagining of the classic deli counter, but it also features stations where some of Filippo's iconic dishes will be cooked and prepared on the spot.
(see specific press release)
GASTRONOMIC OBSERVATORY: Guido Tommasi Editore's bookshop
Guido Tommasi Editore, a Milanese publishing house specializing in food publications, confirms its presence at TASTE and for this eighteenth edition will transform its space into an… Astro-Bookshop! A true GASTRONOMIC OBSERVATORY from which you can make delicious observations in the infinite cosmic recipe book. Giant telescopes will allow you to explore the deep universe in search of delicious ASTRO-RECIPES: giant and super-tasty stars, Saturn and its onion rings, the Moon and its cheese craters, the semi-skimmed Milky Way, crunchy asteroids, super bean clusters, and comets with cotton candy tails! Concept and exhibition design by Marco Marzini Design Studio.
GIUNTI EDITORE and ULISSE BOOKSTORE
The collaboration between the historic Florentine publishing house Giunti Editore and Libreria Ulisse of Bologna, a benchmark in the independent publishing scene for over 30 years, comes to the Fortezza to offer Taste visitors a rich and interesting selection of Italian and international titles on the world of food and wine. This assortment reflects ongoing research, aimed at satisfying an audience of enthusiasts and professionals, who stay up-to-date on the latest trends in their fields.
Taste companies
Beyond 750 companies at this edition
150 new entries and returns
The new names
(which you will find indicated with a ⭐ on the signs at the event and online)
Acetaia Aggazzotti, Acetaia Castelli, Acetaia Midolini, Acetaia San Giacomo, Acetificio Mengazzoli, Alajmo Food & Design, Alessio Brusadin “Invasidalgusto”, Amaro del Tumusso, Non-Alcoholic Amaro Liborio, Anchoas Linda Playa, Antico Forno Santi, Aries, Armando in Porto Azzurro, Aroko Chocolate, Artemis Bio, Az. Agr. Organic La Rita, Az. Agr. Viola, Bagai Cioccolato, Balsamic Village, Baltik, Biocal, Biosing, Birra Comedia, Gjulia Brewery, Bottega Broletto, Bugin, Caffè Verre, Cantine del Dardinale, Capsicum, Casa Vecchio Mulino, Cascina Fiume, Dairy Paje, Dairy Persia, Social Dairy of Predazzo and Moena, Chironi, Colle Vicario, Corte del Dome, Country Pig, Cusmai 1925, Davit 1900, Greco Caroppo Distillery, Eredi l.Nigro Company, Dolcefraietta, Donna Elvira, D'stilla, F.lli Bonacchi, Crispino Family, Farmacia Camboa, Fattoria dell'Uva, Feral Drinks, Fior di Roccia Val Malenco, Forno Minniti, Frantoio Masaccio, Fratelli Pistone, Funicchito, Geraci 1870, Gli Alchemici, Gorghi Tondi, Gustificio, I Bibanesi, I Tattoli Bini Smaghi, Il Dolce Canavese, Il Gazzolo, Il Pesto di Calcagno, Il Testarolo, Infermentum, Inmare Kelpeat – Ocean Healthy Bites, Krumiri Monferrato, La Campagnola, La Sosta Specialty Coffee, La Vecchia Dispensa, Laboratorio Marchetti – Fontana, Latteria di Branzi 1953, Latteria San Salvatore, Laudemio Fattoria di Volmiano, Legend Kombucha, Liquoreria Friulana, Liquorificio Guiducci dal 1921, Liquorificio Rospini, Loretta Fanella, Luvirie, Maglio Arte Dolciaria, Mandorle Pagliarello, Manta – Maestri Pastai, Meat Japan, Medea flavors, Melovita, Molini Fagioli, Molino Angeli, Mongetto, Mucci Giovanni 1894 Confetti and Dragées, Murrieri's Bakery, Nanea Elixir of Passion, Nanometro Zero, Naturalmente Lunigiana, Naturius, Bianculli Butcher's Shop, Oleaprilis, Orlandi Passion, Pamagiagare, Paolo Bove Chiocciole, Pastai Sanniti, Pasticceria Lorenzetti, Pasticceria Patrizi, Pasticceria Perbellini, Penna Bakery, Pojer & Sandri, Quintosapore, Riserva 24, Roberto Catinari, Roberto Pastry & Bakery, Romanengo, Rustichella d'Abruzzo, Sabadì, Sabino Leone, Seafood Cured Meats, Anzuini Cured Meat Factory, Ducale Cured Meat Factory, Chiaramontano Cured Meat Factory, Patrone Cured Meat Factory, Squisito Cured Meat Factory, Flavors of Home, Scriptorium Gin, Scudellaro, Serge Milano, Spina Flavors of Puglia, Succo World, Sutiras, Tartufo di Pizzo® – Enrico Gelateria, Tenuta Calisoni Bulgari, Tenuta San Carlo, Teo & Bia, Terraviva, Terre di Castelmagno, Terre di Shemir, Tito Speck – the Speck Farm, Torrone Trapani, Vezzali Caffè, Vignuolo, Villa Zarri, Giarola Wines, Viragì.
Among the key exhibitors:
Olive Oil Academy, Acetaia la Bonissima, Agricola Paglione, Amedei, Ancient Piedmontese Torroneria, Artisan Pasta Maker Cav. Giuseppe Cocco, Artigianquality, Az. Agr. Paolo Petrilli, Acquerello, Alberto Marchetti, Mattei Biscuit Factory, Borgo Santo Pietro, Brezzo, Campisi, Cantarelli, Il Fiorino Dairy, La Molina Chocolate, De Magi, De Vivo, Fish Different, Sammarco Bakery, Franci Oil Mill, Sant'Agata Oneglia Oil Mill, Muraglia Oil Mill, Santa Tea Oil Mill, Lunardi Brothers, Pelizziari Brothers, Friultrota, Giaveri, Giraudi Chocolate to Infinity, Gold Chef, Il Borgo del Balsamico, La Casera, Morgan's Giardiniera, La Valdotaine, La Via del Té, Marco Colzani, Marina Palusci Organic Farm, Mortadella Opera, Muma Gin, Noalya, Gragnanesi Pasta Makers, Giotto Pastry Shop Beyond Sweetness, Filippi Pastry Shop, Mancini Agricultural Pasta Factory, Benedetto Cavalieri Pasta Factory, Gentile Pasta Factory of Gragnano, Pesto Rossi, Petra Molino Quaglia, Pieve di Campoli, Riserva San Massimo, S. Ilario Hams, Salumificio Coccia Sesto, Salumificio Santoro, San Pietro a Pettine, Savini Tartufi, Scuppoz, Stefania Calugi, Taste Conserve, Upstream, Via dei Birrai 32.
The public
The 2024 edition of Taste recorded over 11.000 visitors, of which 8.250 operators in the sector (of these There were approximately 7.150 buyers and 600 journalists and media operators. The numbers from abroad have reached 750 buyers from more than 50 countries (+25%). The most represented foreign markets were Germany, France, the United States, the United Kingdom, Austria, Japan, and South Korea. Visitor numbers from Scandinavia were also strong. High-profile buyers and importers also arrived from the Baltic Republics, Mainland China, and Hong Kong, as well as other markets—even as far away as Australia, Brazil, the United Arab Emirates, and Saudi Arabia.
TASTE RINGS by Davide Paolini:
@UniCredit Taste Arena, Gravel Pavilion
Saturday, February 8th - 12.00:XNUMX p.m.
Italy is an oil-importing country. Is high domestic consumption causing the deficit, or does the oil end up in Made in Italy bottles abroad?
With Nicola Di Noia, General Manager of Unaprol; Savino Muraglia, producer (Puglia); Fausto Borella, President of the Maestrod'olio Academy; Giorgio Franci, producer (Tuscany).
Saturday, February 8th - 16.30:XNUMX p.m.
Astrology, food, and wine: what are their similarities?
With Andrea Gori, author of the book "Sotto il segno del vino" (Trenta Editore) and Ginny Chiara Viola, astrologer @unaparolabuonapertutti.
Sunday, February 9th - 11.30:XNUMX a.m.
Do investment funds help small and medium-sized food businesses grow?
With Cristiano Savini, Savini Tartufi; Professor Giovanna Dossena, Chairman of AVM; Francesco Sanapo, Founder & CEO of Ditta Artigianale.
Monday, February 10th - 12.00:XNUMX p.m.
_A Michelin star: what cost-benefit ratio does it create for a restaurant?
With Stefano Terigi, Benedetto Rullo, and Lorenzo Stefanini, chef-owner of Giglio in Lucca; Giacomo Devoto, chef-owner of Locanda dei Banchieri in Fosdinovo; Marco Stabile, chef of L'Ora d'Aria; Raffaele Alajmo, Le Calandre, Le Calandre Group; and Filippo Di Bartola, Filippo Restaurant in Pietrasanta.
I TASTE TALKS
@UniCredit Taste Arena, Gravel Pavilion
Flavors are galaxies to be explored, and in the Taste sky there are stars of the first magnitude. All that's left to do is set out on a journey, following a calendar that isn't lunar, but rather that of the Taste Talks, which, like constellations, will outline the future perimeter of the new food culture. During the fair, the visit to the exhibition is enriched with many meetings, debates, presentations and masterclasses presented by Pitti Immagine which will follow one another UniCredit Taste Arena of the Gravel Pavilion.
TASTE TALK – Saturday, February 8 – 14.30:XNUMX PM
The courage to be unique: Heroic Wines
With Alvaro Deanna and wine critic Zosimo, aka Carmelo Sgandurra, we talk about heroic Italian viticulture and the history of "extreme" territories.
TASTE BOOK – Saturday, February 8 – 15.30:XNUMX PM
A Cake to Say Goodbye: The Life (and Recipes) of Nora Ephron (Guido Tommasi Editore) by Angela Frenda
Author Angela Frenda, journalist and writer, talks with Giuliana Parabiago (journalist and Pitti Immagine consultant) and Alice Agnelli of @gipsyinthekitchen. A cake tasting follows.
Saturday 8th – 16.00:XNUMX PM – Masterclass Room
FIRST CLASS MASTERCLASS
Navigating the UAE Food Market
Training session aimed at companies wishing to understand how to enter the Middle Eastern market, led by Valeria Kuhar, CEO of Prima Classe.
TASTE TALK – Sunday, February 9 – 12.30:XNUMX p.m.
Creating value through training: from knowledge to know-how in the kitchen
Featuring: Giorgio Pintzas Monzani, Chef of Congusto; Stefano Pinciaroli, Chef of JRE; Claudio Stefani Giusti, CEO of Acetaia Giusti; Nico Palazzo, Vice President of La Nef SpA; Luca Lotterio, CEO of Restworld; and a professor from the Saffi Institute in Florence. Curated by Federico Lorefice of Grande Cucina and Congusto
TASTE TALK – Sunday, February 9 – 14.30:XNUMX p.m.
Breakfast
From a necessary service to a marketing lever, a positioning tool, and a promotional vehicle on Instagram.
Anna Prandoni, director of Linkiesta Gastronomika, talks with: Loretta Fanella, pastry chef at Loretta Fanella; Cesare Murzilli, pastry chef at Portrait Milano; Antonio Follador, Forno Follador; and Nicola Olivieri, Olivieri 1882. Featuring a sweet foray into leavened products from Olivieri 1882 and Forno Follador.
TASTE TALK – Sunday, February 9 – 15.30:XNUMX PM
Writing about food in the age of artificial intelligence – new challenges for food writing.
Featuring: Gianluca Bitelli, Juice it Up podcast; Giulia Crossbow Balestra, YouTuber @Giuliacrossbow; Greta Contardo, Cook_ink Magazine; Martina Liverani, editor-in-chief of Dispensa Magazine.
By Massimiliano Tonelli, director of CiboToday
Among the events at the Fortezza at the UniCredit Taste Arena are also:
Saturday 8th February – 17.30am
Tuscan Cantuccini and the PGI Adventure
Daniele Scapigliati, President of Assocantuccini
Marco Ginanneschi, Director of Assocantuccini
This will be followed by a tasting of Cantuccini Toscani PGI curated by Marco Ginanneschi
Sunday 9th February – 10.30am
_Oil: do we know it?
Organized by Agronetwork and Confagricoltura in collaboration with the Provincial Farmers' Union of Siena and the Provincial Farmers' Union of Florence.
Institutional greetings: Simone Lorenzo Signorini, President of the Siena Provincial Farmers' Union
Francesco Colpizzi, President of the Provincial Farmers' Union of Florence
Speakers: Sara Farnetti, President of Agronetwork and internist; Luca Toschi, Director of the "scientia Atque usus" Research Center for Generative Communication (ETS), University of Florence; Daniele Rossi, Research and Innovation Delegate, Confagricoltura.
Moderated by Giulia Callini, External Relations Agronetwork
Monday 10th February – 10.30pm
_ Presentation of FIRENZE. THE GO-TO RESTAURANTS by Davide Paolini (Editorial Group)
A new guide to "must-see restaurants in Florence" by Davide Paolini. The journalist and gastronome, an explorer of authentic flavors, selects and describes each one, detailing each one with a wealth of details, curiosities, and highlights of the menu and ingredients.
OUT OF FINGERS:
in the city many gourmet initiatives dedicated to Taste products
FuoriDiTaste is a calendar of events that, from February 3rd to 10th, will enliven the city, highlighting the excellence and companies featured at the Fortezza. Dinners, tastings, presentations, and meetings will take place in the finest venues and evocative locations, bringing experts, critics, and producers to Florence and, above all, offering food enthusiasts the opportunity to discover new and niche products from the most gourmet Made in Italy. (see further press release)
Among the events already scheduled we would like to point out:
The calendar opens with the conference “Tuscan viticulture is told in Florence” (Monday 3 February at 10.00 am at the Florence Welcome Center), organized by ANCI Tuscany – under the patronage ofAcademy of Georgofili and the Italian Academy of Vine and Wine, a journey through the stories, experiences, difficulties, and opportunities of those who produce in mountain and island areas.
The gastronome and journalist Leonardo Romanelli signs a series of events between food, art and literature. It starts with “Dinner with Commissioner Bordelli” Along with writer Marco Vichi, who presents his latest book, offering tastings of the oil he produces himself (Frantoio Pruneti) and wine from I Balzini (Trattoria da Burde, February 6). On February 7, the 25 Hours Hotel will continue with a screening of the second part of the Video Art series. “My Changing Body”, accompanied by an aperitif.
The events curated by “Il Forchettiere” are also back, such as “Girodolio”, dedicated to the best Italian EVOs (February 9th) and “Make Pennette alla vodka great Again” (Saturday 8th). And for the first time, a shop on Ponte Vecchio will host a FuoriDiTaste event dedicated to Altamura Vodka (Sunday 9th).
Friday 7 February from 18pm, it will be possible to enter the heart of Parish Church of Campoli, the agricultural company of the Diocesan Institute for the Sustenance of the Clergy, through an immersive video installation hosted in the former Church of Santo Stefano al Ponte. Also on Friday, Riso Vignola 1880 and Borgo Santo Pietro celebrate the “from the farm to the plate” philosophy through the creative wonders of Chef Ariel Hagen in the welcoming and cosmopolitan setting of the Saporium Lounge (Lungarno Benvenuto Cellini 63/R).
It's still, Saturday February 8, starting at 20pm, the Salt Theatre of Florence is transformed into a corner of Romagna in the 50s, the most authentic one, hosting the event“Secret Romagna” Curated by Enio Ottaviani – Vini e Vigneti. On Sunday, Cru Caviar will present the first “Party Box by Cru Caviar,” an exclusive experience featuring Italian caviar and signature gastronomic creations, in collaboration with Luca's Restaurant at La Gemma Hotel, the restaurant designed by Paulo Airaudo (18,30 pm).
For information and the complete program of events:
https://taste.pittimmagine.com/
PITTI CONNECT
The companies participating in Taste are all also present on the Pitti Connect digital platform (taste.pittimmagine.com), which has become a fundamental tool for increasing visibility and connections between producers, buyers and the press, before and after the fair. This is demonstrated by the results obtained at the last edition when Connect had over 135 thousand visits e more than 1 million 325 thousand page views, as well as from 4.500 registered buyers of which the 13% coming from abroad.
TASTE INFO
The news: Mondays only for professionals
During the three days of the event, opening hours for professionals and industry operators will be 9.30:18.30 am - 14.30:18.30 pm. The general public will be allowed entry only on Saturday and Sunday, from XNUMX:XNUMX pm to XNUMX:XNUMX pm.
Unlike previous editions, Monday is entirely reserved for business-to-business.
Official Hashtag: #Taste16 #PittiTaste #fuoriditaste #TasteRing #TasteShop #TasteTool #TasteTour @pittitaste
The Pitti Crew
wears. wears
ARMOR LUX, FLOWER MOUNTAIN and MANIFATTURA CECCARELLI
Pitti Immagine thanks ARMOR LUX, FLOWER MOUNTAIN and MANIFATTURA CECCARELLI
for their contribution in dressing The Pitti Crew at this edition of the fairs
About the author
