From the 5 thousand square meters of the Stazione Leopolda to the 17 thousand of the Fortezza da Basso. Taste, the Pitti Immagine taste salon, after two years of stop, he returns from 26 to 28 March to talk about gastronomic excellence and made in Italy and does so with 470 exhibitors in a new and larger location. «The need to change the space – explained the managing director of Pitti Immagine Raffaello Napoleone – was imposed by health needs. We needed more square meters. A need that has therefore been transformed into an opportunity allowing to widen the meshes in the choice of companies, 130 more than in the last edition ». Set up between the Central pavilion and the Cavaniglia pavilion, the stands will therefore follow a one-way path that will go from savory to sweet, with a new section entirely dedicated to gin., to then end with the Tools area where you can discover the kitchen equipment and the shop, a real shop where you can buy the products of the exhibiting companies. With a solidarity novelty in support of Ukrainian refugees. “Together with the Italian Red Cross we have decided to make a concrete contribution to the Ukrainian population arriving in Florence by inviting visitors and companies on the one hand to donate products that can be purchased in our shop, and on the other by promoting fundraising at the cashiers”.
Many first fruits and curiosities to discover in this new edition of the fair. There will be the Cantarelli forms of Parmesan that have traveled from the Enza Valley to South and North America since the nineteenth century, the caciocavallo made from stretched curd by the Mediterranean dairy, the artisanal products of the Cappellini vegetable laboratory without preservatives or the new Floressence gin, created by Oscar Quagliarini, in the list of Top World Bartenders, inspired by the formulation of the perfume that Caterina De ‘Medici brought to the Court of France. As in the past, the show (also open to the public from 2.30pm to 7.30pm and Monday 28th from 9.30am to 4.30pm) will have moments of debate orchestrated by David Paolini following the theme “Zero Waste: don’t waste food, don’t waste the environment”. It starts on Saturday 26 with Valeria Mosca, an expert in the research and use of plants that she will tell you how to transform weeds into edible products. And it continues on Sunday 27 with 4 starred chefs, Vito Mollica, Alessandro Cozzolino, Paolo Lavezzini and Riccardo Monco who will talk about what is possible to recover in catering. Finally, on Monday 28th there will be space for new distribution models for short chain products with interventions by the founder of Eataly Oscar Farinetti and Chiara Brandi of Genuino.Zero, among others.
Not only Fortezza and not just a fair, Taste 15 also extends to the city and returns to involve restaurants, clubs and cooking schools with the “FuoriDiTaste” events. La Cordon Bleu hosts the Arcenni snails breeding recreating the snail habitat to discover the curiosities and secrets of the greedy land mollusk. The Student Hotel in Florence on Monday 28th welcomes Stefano Canosci, pizza chef patron of Chicco Colle di Colle val d’Elsa, who will present a preview of the new line of pizzas «Scarpette» while in the evening at 6.00 pm at the Dome Cocktail bar in via il Prato he will go to the first Italian show of dining room and kitchen dresses took place.
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25 March 2022 | 17:24