Taste in Florence: events not to be missed
From 4 to 6 February 2023, at the Fortezza da Basso, the show dedicated to excellence in taste brings tastings, brunches, aperitifs and shopping to the city
The new 2023 edition plays with dates in advance: 4 to 6 February, Fortezza da Basso. Taste, the exhibition of excellence in taste and niche products is increasingly taken by storm by food and gastronomy lovers. For all of them, there are great novelties awaiting them as they cross the threshold of the Fortezza da Basso.
In a nutshell, here is the most important information about the new 16th edition
538 companies present
"Pasta" is the theme of the talks and events
"Amari" are the protagonists of the Special Area Spirits (ground floor, Central Pavilion)
The event is open to the public on Saturday and Sunday afternoon (from 2.30 pm to 7.30 pm) and all day Monday (from 9.30 am to 6 pm). The entrance ticket costs €20 and can be purchased online or directly at the fair.
TASTE TOUR how to visit the fair
Central Pavilion | Attic Floor showcases savoury products
Central Pavilion | Ground Floor "hybrid" proposal
Cavaniglia Pavillion is dedicated to sweets and at the end there is the SHOP where you can buy the products discovered during the visit
FUORI DI TASTE (Out of taste)
A calendar of themed tastings, special events, talks and new ways of interpreting food scattered around the city. HERE discover all the must-see events around the city.
We recommend our selection anyway:
Thursday 2 February
When the round of gluttony takes centre stage in the evening
19:00 - 21:00 Alimentari, 25 Hours Hotel
Piazza San Paolino 1, Florence
An aperitif with the products of Salumificio Mannori together with the wines of Castello Vicchiomaggio. Top it all off with oil from the Consorzio Olio IGP Toscano, poured over warm bread, and the true atmosphere of Tuscan food takes shape.
Friday 3 February
12 noon - 11 p.m. Harry's Bar The Garden, Grand Hotel Sina Villa Medici
Via Il Prato 42, Florence
From 2 to 6 February, the world of the bar and mixology through the eyes of young multidisciplinary artists: paintings and photography, graphics and comics, up to NFT. An exhibition curated by Federico S. Bellanca and realised thanks to the support of Italicus. Vernissage by invitation on 01/02.
rEVOlution: excellence and differences of Tuscan oils
18:00 - 20:00 Il Borro Tuscan Bistro
Lungarno degli Acciaiuoli 80r, Florence
A meeting organised by the Tuscan Olive Oil Producers Association APOT, with the participation of: Gianluca Cavicchioli - Director of Apot and Upa Siena; Luigi Fanciulli - President of Dop Terre di Siena; Maddalena Fossati - Director of La Cucina Italiana; Angelica Amodei - journalist and populariser of science, Vittoria Ferragamo, head of special projects at Il Borro and Andrea Campani, Executive Chef of Il Borro Tuscan Bistro. Together to discuss the excellence and differences of Tuscan green gold. And, above all, taste it!
Doppia C: per essere originali!
ORE 18:30 Tiratissima
Viale Giovanni Amendola, 14 r
Evening with Noalya's unusual trolley chocolate, Cioccolato Coltivato, which comes in variations of taste and texture paired with focaccissima: from appetizer to dessert. Together with the Antica Macelleria Falorni of Greve in Chianti, which, for the occasion, presents its crowning achievement: ham aged under ashes.
Caterina goes to Japan...but with her hands in pasta!
FROM 6.30 pm Toscanino in Rinascente
Piazza della Repubblica 4, Florence
An unusual aperitif at Toscanino where Barlady Francesca Gentile will create a pairing based on Floressence Tuscan Dry Gin to be paired with pizza in the Uramaki version, an original creation by pizzaiolo Manuel Maiorano, and with Crunchy Shokupan, the leavened product inspired by Japanese bread, by master pizza maker Gabriele Dani.
Follies at Regina's
FROM 7pm Regina Bistecca
Via Ricasoli 14R, Florence
Tasting dinner together with the dreamer farmer, Carlo Giusti of Le Follie di Carlo Giusti, who breeds in Tuscany particular breeds of animals in the wild whose meat he skilfully transforms into singular and unique culinary excellences: the Travelling Pigeon, the Black Rooster of Chianti, the Black Angus, the Chianina, the Extinct Sheep, the Wild Belt, interpreted by chef Vincenzo di Lorenzo.
#DeMagiCelebrationTour - Stage 2 - Cheese has gold in its mouth
7:30 p.m. Caffè dell'Oro
Lungarno degli Acciaiuoli 2P, Florence
This evening is part of the De' Magi Celebration Tour, a journey to celebrate the best Italian cheese in the world, awarded the World Cheese Award among more than 40 nations. After the first stop in London, the second is at Ponte Vecchio with chef Antonio Minichiello celebrating the products of De' Magi - Alchimia de' Formaggi, with a 3-course tasting menu. The gins of Peter in Florence and Peter In The Navy will welcome you. Inaugurating the evening is Andrea Magi.
Galeotto was the risotto
7.30 pm Teatro del Sale
Via dei Macci 111R, Florence
Leonardo Romanelli stages a performance during the preparation of a risotto, recounting the life of a cook. Guests will be able to taste the risotto with Carnaroli rice from Principato di Lucedio and truffles from Savini Tartufi along with other dishes prepared with pulses from the Bioalberti company and Piennolo tomatoes from Sapori Vesuviani, producers selected and represented in the United States by Gustiamo. The evening will be enlivened by wines from Val di Suga Montalcino.
Saturday 4 February
The rediscovered breakfast with Olivieri 1882 pastries
09:00 a.m. - 11:00 a.m. Ditta Artigianale
Via Giosuè Carducci 2/4R, Florence
Taste' breakfast, Wilden Herbals' organic herbal teas together with Olivieri 1882's leavened pastries, every morning before entering the fair from 4 to 6 February.
The Truffle at the Palace
6 pm Palazzo Antinori
Piazza degli Antinori 3, Florence
A tasting journey where the prized black truffle of Norcia from the Azienda Agricola San Pietro a Pettine is combined with the wines of the historic Antinori family. This exclusive aperitif, organised in collaboration with the Enoteca Procacci, will be held in the splendid setting of Palazzo Antinori.
Rice and Gold
18:00 - 22:00 Officine Gullo House
Borgo Ognissanti 32, Florence
Officine Gullo and Gold Chef by Giusto Manetti Battiloro present "Rice and Gold" Gualtiero Marchesi Foundation. Media partner Firenze made in Tuscany Magazine.
It's not margherita. It's Starita!
19:00-21:00/21:00-23:00 Pizzeria Starita Firenze
Via S. Gallo 2R, Florence
Cooking Show by Antonio Starita: the ritual of the true Neapolitan pizza.
Laudemio Frescobaldi and Pasta Tirrena at Salotto Portinari
7:30 pm Salotto Portinari Bar & Bistrot
Via del Corso 6, Florence
Chef Vito Mollica dedicates a menu to Laudemio Frescobaldi, an evo oil from the Frescobaldi olive groves, and Pasta Tirrena, a new brand launched by the Frescobaldi group, dedicated to ancient grains grown on Frescobaldi estates in Tuscany. A menu with authentic flavours and aromas of the territory, all accompanied by wines from the prestigious Tuscan wine house.
The Power of Flowers
7:30 p.m. Locale
Via delle Seggiole 12R, Florence
An event that blends two worlds, the Locale and Mieli Thun. The creation of a cocktail and a dish to discover the versatility of honey. We want to share the power of flowers with you!
Fuori di Testa per il Cioccolato
ORE 20:00 Cibreo Ristorante & Cocktail Bar
Via de' Vecchietti, 5
Cibrèo Ristorante & Cocktail Bar and Noalya Cultivated Chocolate present a five-course tasting dinner featuring the intensity and excellence of Noalya chocolate in unprecedented facets.
#DemagiCelebrationTour - Stage 4 - 50 Shades of Blue
8.00 p.m. Four Seasons Hotel Firenze
Borgo Pinti 99, Florence
This evening is part of the De' Magi Celebration Tour, a journey to celebrate the best Italian cheese in the world, De' Magi - Alchimia de' Formaggi, winner of the World Cheese Award among over 40 nations. In the fourth stage of the Tour, the Executive Chef of Four Seasons Hotel Firenze Paolo Lavezzini creates a 4-course menu with a unique creative flair, dedicated to the exaltation of De' Magi blue cheeses. Guest of the evening Andrea Magi.
Sunday 5 February
Shoot the Goodness
11:00-13:00/15:00-17:00/18:00-20:00 Mercato Centrale
Piazza del Mercato Centrale, Florence
Food photography course with Nedo Baglioni: how to take impeccable shots of food using your smartphone. A mini-tour of 5 workshops to discover tricks and techniques, with a final tasting.
All the colours of Acquerello
12:30 Il Palagio, Four Seasons Hotel
Borgo Pinti 99, Florence
A colourful gastronomic journey through the menu of starred chef Paolo Lavezzini in collaboration with Acquerello.
FROM 6:30pm Irene Bistro - Hotel Savoy
Piazza della Repubblica, Florence
Whiskey Poli distilleries with a twist on the Godfather: 2 themed dishes and live music.
Slices of Italy
8:30 pm Il Vecchio e il mare
Via Gioberti 61n, Florence
Gino Sorbillo and Mario Cipriano present 4 regional pizzas to pay homage to Campania, Friuli, Tuscany and Calabria in combination with 4 wines. The dinner opens with a tasting of Fiordilatte di Napoli dairy products (Latteria Sorrentina). In collaboration with Scatti di Gusto and Armatore Cetara.
Monday 6 February
Masterclass of Gin's Tuscany
6 pm Harry's Bar The Garden, Grand Hotel Sina Villa Medici
Via Il Prato 42, Florence
Presentation of the gin and bitter of the Castagneto Carducci-based company "Gin's Tuscany" by Gabriele Vallebona and Riccardo Ceccanti: two products with a distinct territorial identity, linked to the aromas and flavours of the Bolgheri area.
Between Florence and South America: preview of Tavola Latina 2023
18:30 - 20:30 Vetreria Restaurant
Via del Proconsolo 30/32R, Florence
Launch aperitif of the second edition of Tavola Latina, the cultural-gastronomic format linking Florence to South America. Cocktails with Dovel products accompanied by finger food by chefs Salvo Pellegriti and Francys Salazar.
The Stellar Restaurant presents: An Interstellar Tuscany
FROM 8pm The Stellar Restaurant
Piazza di Cestello 10, Florence
Tasting dinner with Savini Tartufi's truffles, by chef Luigi Bonadonna and cocktail pairing by Alchimist Nicola Spaggiari, with Peter in Florence's botanicals.