Udhayakumar Sharan and Cordova Shariam, bartenders at Rifrullo, will prepare cocktails with Peter in Florence and Peter in the Navy gins. There will also be tastings of wines from La Querce di Impruneta, appetisers and a slice of Torta Pistocchi. The evening will be accompanied by readings from Alti Spiriti dedicated to distillates.

From February 5 to 9, from 4:00 to 8:00 PM, La Gemma Café presents “Mordi e Bevi – True Food told through Pintxos and Cocktails,” a tasting journey focused on quality ingredients. Three pintxos, created by Paulo Airaudo, recently awarded a Michelin Star with Luca’s Restaurant, are paired with three cocktails designed to enhance their flavors. Guests can choose a single pairing or enjoy the full experience.

The Consorzio della Cinta Senese DOP and Gruppo Cibrèo with Teatro del Sale present Il Maiale Volante (The Flying Pig). A village festival, an evening combining storytelling, cuisine and music to celebrate one of the breeds that symbolises Tuscan tradition. The programme will begin with a round table discussion featuring some of the leading figures in the world of gastronomy, followed by a dinner event curated by the Cibrèo Group's Executive Chef Oscar Severini, accompanied by live music.

Presentation of Leonardo Romanelli's book "Trippa e pesce", part of Indro Neri's Troppa Trippa series. Paolo Gori will prepare a menu inspired by recipes from the book, Andrea Gori will introduce Victoria Matta with wines from Castello di Vicchiomaggio, and Tommaso Miari Fulcis will illustrate the extra virgin olive oil from Maiano Farm.

Participants will take part in a guided tour through the Market’s artisan stalls, discovering its concept and the food artisans who bring it to life every day. Each artisan will offer a finger-sized tasting, which participants can enjoy along the way during the tour.

A journey through the experiences and stories of those who produce wine in mountain and island territories, the difficulties and prospects of those who courageously challenge climate change by bringing innovation and opening up to a new regional viticulture.

Riccardo Serni's Tasting Manu for Le Lune into 4 courses: Free Range and and organic Chianina beef, Special guest Fattoria Triboli with organic extra virgin olive oil and vegetables. Wine pairing with Sangiovese. Il Montigiano from Il Borghetto, Tinia from Fabbrica Pienza and Iarsèra from Calafata.

The epic story of Italian liqueur-making during Vermouth hour in Florence as Italy’s capital. Lost distilleries hidden in the woods of Volterra and Count Camillo Negroni, the iconic creator of the world’s most famous cocktail. Manifattura’s bartending team welcomes Luca Picchi, leading expert and global ambassador of the Negroni. A special cocktail list for the evening featuring the “Spiriti del Bosco” spirits from Volterra.

La credenza, a show by Leonardo Romanelli with videos by Gilberto Bertini, debunks myths and legends of international gastronomy. First, an aperitif with cold cuts from Salumificio Mannori, Le Noir pâté prepared thanks to the collaboration between Enoteca Pinchiorri and Savini Tartufi, with wines from La Querce dell'Impruneta and liqueurs from Cittò: gin, bitters and vermouth. At the end of the show, the trio of Gustiamo in America producers: Pasta Faella dressed with Maida tomatoes and oil from Frantoio Gaudenzi will be served directly by the producers in the dining room.

A convivial gathering with Cook_inc. & Friends, Gustificio, Tenuta di Valgiano, Feral, Barlotti: an informal moment bringing together friends, collaborators, and partners to celebrate new ideas, projects, and long-lasting relationships. An experience where culture, conversation, and good food come together.

The Renaissance Villa Tolomei, a landmark in Florence with its charming Conventino a Marignolle, where Tuscan tradition meets gourmet cuisine, is the exceptional setting for this event. Christian Pampo, Bar Manager of the newly opened Claris in Florence, will delight guests with his Classics accompanied by dishes created by Resident Chef Francesco Lorenzini.

A journey into the heart of rural tradition, experienced through the work of farmers who protect, cherish and revitalise heritage and forgotten varieties and old recipes. We sought out those who, with dedication, safeguard biodiversity and celebrated them with an extraordinary dinner prepared using lost or endangered varieties.

Molini Fagioli leaves the Taste pavilions to meet the city in an evening dedicated to pizza, flour and the Italian agricultural supply chain.
The stars of the event are Salvatore Montaperto from O'core Napule and Alessandro Guerriero, owner and pizza chef at Pizzeria I'Regolo in Mugello: two interpreters united by a careful attention to raw ingredients, from local cheeses and meats to the choice of flour. During the dinner, the dough, techniques and flavours will showcase Oirz flour, which originates from Tuscany and Umbria, in the heart of Italy, far from sources of pollution: an ethical, sustainable and traceable supply chain with certified and guaranteed quality.

A dinner that recounts Tuscan craftsmanship through the language of contemporary cuisine. In the hands of chef Filippo Fondatori, two excellent products - Montigiani oil and cheeses from the Historic Il Palagiaccio farm - come together to give shape to a gastronomic experience that puts raw materials and human work at the centre.

A dinner during which chef Marco Stabile uses the evo oils of the Frantoio di Sant'Agata d'Oneglia, Olio Mimì, Madonna dell'Olivo and Montigiani, inserting them into dishes inspired by their respective regions of origin, but presented in a different order.

The Cinta Senese DOP festival continues from 6 to 9 February 2026 with a special Fuori di Taste Diffuso event, involving all the different venues of the Cibrèo group: not a single event in one location, but an experience that encompasses the entire historic centre, starting from Sant'Ambrogio and ending in the Piazza Strozzi area, taking root in the city and transforming it into a shared stage.

Take part in the competition at Ditta Artigianale in Via Solferino 23r! Free trial: 3 blind coffee tastings and 3 questions (1 point each). Those who score 3 points will be eligible for an extra tasting! Pistocchi cake for everyone. Prize: professional coffee machine.

Coffee PortRAIts invites you into the world of coffee aromas: an exhibition of AI-generated images bringing the 8 core aromas to life. The experience is accompanied by a guided tasting of coffees, finger food and drinks crafted to highlight each profile and playfully echo all eight aromatic families.

A sensory journey with the experts from the fragrance house Mane, featuring guided tastings and surprising discoveries. The audience will explore the deep connection between smell and taste, and the role of sensory memory. A talk curated by the fragrance house Mane aimed at understanding how to make every food experience truly unforgettable.
With Bruno Chezzi (Fragrance Director, MANE Italy), Cristina Stefanutti (Fragrance Marketing Manager, MANE Italy), Mattia Magistrelli (Flavor Application Specialist, MANE Italy)

Panettone in August? Why not? The Ring explores this latest (and provocatively gourmet) trend: enjoying the most iconic of Christmas desserts all year long, in a summer reinterpretation.
With Renato Bosco (Renato Bosco Bakery), Vincenzo Tiri (Tiri), Alessio Tessieri (Noalya), Lucca Cantarin (Pasticceria Marisa) e Nicola Olivieri (Olivieri 1882).
Curated by Davide Paolini

Discover the secrets of True Food at Mercato Centrale Florence with Fraiafornelli, food influencer and passionate advocate of authentic cuisine. In this hands-on cooking workshop, Fraiafornelli will guide participants through a practical lesson, showing how to elevate traditional Italian dishes while adding a modern, innovative touch.

The inimitable flavors of our country have always been a a key driver of international tourism to Italy. Why not turn tourism itself into a tool to promote and support true food?
By Viola Buitoni, teacher and author

A Cocktail Celebration for the collaboration between Chef Nouel Catis, Creator of the original Dubai Chocolate and Chef Cesare Murzilli, Executive Pastry Chef of Portrait Hotels & Resorts to create a Tuscan Chocolate Dessert: an exclusive experience for Caffe Dell'Oro, at Portrait Firenze. Developed in conjunction with The Italian Chocolate and Noalya.

On Cosimo’s iconic terrace, Krug Champagne accompanies a unique experience combining breathtaking views and haute cuisine. Caviar, oysters, and shrimp tempura blend harmoniously with Krug Grande Cuvée, while a live DJ set crowns the most enchanting sunset in Florence.

On the occasion of Pitti Taste, an exclusive dinner at La Gamella celebrates the excellence of the Mugello through the products of Storica Fattoria Il Palagiaccio, Savini Truffles, and a curated wine pairing. A gastronomic journey highlighting territory, short supply chains, and sustainability. Aperitif at Bar Bertelli from 6:30 p.m. to 7:45 p.m.

An exclusive combined tasting of the "1955" pecorino cheese from Caseificio Busti together with a selection of champagne and fine spirits in the Cassetti watch boutique on Ponte Vecchio

Riccardo Serni's Tasting Menu from Le Lune in 4 courses with special guest from Piedmont Mongetto: very special Anchovies. The free range and organic Chianina Beef, Mediterranean and Cantabrian Anchovies, the sauces. Wine Pairing with New Generation Sangiovese: Il Rude di Cantina Dainelli, Neboski di Sassopra, Tenuta di Carleone

Santo Bevitore presents a menu dedicated to La Pasta di Aldo, artisanal dried egg pasta made using traditional methods.

The fine cheeses of the Umbrian affineurs Il Mangiarbene are the protagonists of an exclusive dinner at the Golden View, overlooking Ponte Vecchio, on an evening that promises to combine the pleasure of the palate with that of the sight, thanks to a breathtaking backdrop

Cheep cheep, peep peep, and cock-a-doodle-doo! But what about the duck? The duck is mute! For this Fuori di Taste event, Cibrèo Ristorante & Cocktail Bar presents a special evening entirely dedicated to the Mute Duck, featuring beloved recipes such as Peking Duck and specialty terrines, paired with wines and cocktails in a perfect Food Bar Night.

Tomatoes, cheeses, extra virgin olive oil, balsamic vinegar from Modena and IGP Sicilian blood oranges: five producers meet at Gucci Osteria to celebrate their respective excellences in a gastronomic dialogue that intersects different worlds and flavors

Fattoria di Maiano and Antica Macelleria Falorni are organizing tours in their off-road vehicles to the Cinte Senesi cattle farms at the Botanic Garden. Guests will discover the farm's most secret corners on a gastronomic journey of tastings and delicacies prepared by the two companies' expert culinary skills.

The official premiere of Italiana Vera’s new tomato-based product line: an evening party inspired by 1960s Italian aesthetics, featuring signature cocktails and a playlist with a true dolce vita vibe.

On the occasion of the presentation of Davide Paolini's book Una Favola di Mortadella (A Mortadella Fairy Tale), which tells the story of Palmieri -Mortadella Favola, created in 1996 at the Palmieri salami factory in San Prospero. An exclusive event featuring Favola & Champagne to celebrate a one-of-a-kind culinary excellence.

Armatore and Salumificio Santoro meet at Obicà in Palazzo Tornabuoni for an aperitivo with DJ set celebrating the power of salt, an element that preserves and transforms. A journey through the sea of Cetara and the land of the Itria Valley, two worlds united in a sensory journey through tradition, craftsmanship and authentic flavours.

A true sensory journey through Sicily, told through the stories of ten master artisans from the island, who will be present with an exhibition corner. Exhibitors out of Pitti Taste Akrille Cutrera | Bastianich Oleum, Sicilia Agostino 1986, Salumi dei Nebrodi, Passo Ladro Espositori coinvolti: Lalina, Feudo Mondello, Tumminello, Caffè Morettino, Testa Conserve, Sabadì, Amara.

Priority given to buyers.

Three unique pairings of chocolate and terroir coffee with Amedei Cioccolato Assoluto and F.lli Bonacchi, in a never-before-seen sensory journey. Welcome with a cascara infusion. Guided tasting: Chuao chocolate - Dona Elda coffee Porcelana chocolate - Guji Hambela coffee Toscano 100 chocolate - Cerro coffee Unscheduled: Milk chocolate - Alfolì coffee

A gourmet aperitif immersed in the timeless elegance of Cantinetta Antinori: a sensory journey through authentic flavors and surprising pairings, discovering the many nuances of Modena PGI balsamic vinegar.

An elegant gastronomic experience where the flavors of organic products from Bio Orto blend with the refined atmosphere of Binomio Florence, located inside the Indigo Hotel, through a tasting and pairing journey dedicated to the world of organic cuisine.

Gustiamo’s dinner party is back. From the U.S. straight to Firenze to celebrate food makers, their products, and the whole Italy’s Best Food family. In the kitchen, our friends Giuseppe and Simonetta of Cucina, ready to go wild with the creations of our beloved artisans in a fearless, flavor packed journey from the South to the North of Italy.

From February 7 to 9, at the Giusti Boutique in Via Del Corso, you can enjoy tasting fine Modena balsamic vinegars, enriched by the story of over four centuries of Giusti family history.

Claris, a new and exclusive cocktail bar and restaurant that has just opened in the heart of Florence, will welcome you with the professionalism and hospitality of its resident bar manager Christian Pampo, together with the tempting creations of Francesco Lorenzini, chef at Il Conventino in Marignolle at Villa Tolomei Hotel & Resort.

The Ortobello food market lets you buy Casentino products directly from local growers in the courtyard of Riccardo Barthel’s workshop. Browse stalls of vegetables, eggs, flours, cheeses, cured meats, wine and more, enjoying the pleasure of shopping and bringing authentic flavors and tradition to the table.

A talk to explore the choices of a new generation of consumers: less alcohol, transparent ingredients, and minimally processed foods. To understand which paths companies can take to meet the needs of today’s consumers, balancing sustainability, traceability, and new expectations.
With Teo Musso (Baladin) and Duccio Cavalieri (Professor of Microbiology, University of Florence).
Moderated by Federico Quaranta (radio and television host and author)

Leading baking experts gather in the Ring to examine the major transformation taking place in the world of bread—once deeply rooted in tradition, now evolving rapidly.
With Davide Longoni (Bakery Davide Longoni), Fulvio Marino (bread maker), Pasquale Polito (co-founder Forno Brisa), Corrado Scaglione (Cerere-l'atelier del pane).
Curated by Davide Paolini

Brunch Fuori di Taste by Binomio: a convivial experience of flavors and music. Sweet and savory buffet, welcome cocktail and a live dish of the day, in collaboration with Infermentum and its iconic warm-served Rose Cake. Vinyl DJ set and dedicated kids’ area.

From the Garum of ancient Rome to the avant-garde: let's ferment ideas, for an increasingly "good" diet, for taste, health and the planet.
With Marisa Passera (radio and tv host and cooking entusiast), Mark Blackwell ( co-founder Kimchi Pop), Andrea Moser (co-founder Kombwine & Legend Kombucha partner), Mattia Baroni (Founder Microbe Whisperer re.garum)
Curated by Anna Prandoni, Director of Linkiesta Gastronomika

In The Excelsior’s lounge, The Library Society turns Sundays into an experience of taste and culture. Twice a month until April, amid signature sweet and savory creations and fine beverages, local artisans and artists share Florence through stories and artistic moments, celebrating its most authentic traditions.

A unique opportunity to see some of the most important names in Italian fine dining come together and share their experiences as producers.
With Massimo Bottura (chef patron Osteria Francescana and producer, Villa Manodori), Niko Romito (chef patron Reale and producer Niko Romito), Raf Alajmo (Founder and CEO Alajmo and producer Alajmo Food and Design)
Curated by Davide Paolini

Curated by Massimiliano Tonelli, Director of Cibotoday

Press conference to launch the Fellini Competition powered by Acetaia del Duca, at the Bar Artemisia of the Hotel Savoy in the presence of the creator of the cocktail, Peppe Doria. This will be followed by an aperitif open to the public and the press, featuring Fellini Cocktails.

Artigiana & Ganza sign the aperitivo time: cheeses from Puglia meet freshly baked pizzette in Florence. Easy bites, authentic flavour, convivial vibes. Glasses clink, smiles flow, and everyone says cheeeeese.

Enjoy a tasteful evening at Bar Bar Firenze with Must Uva Drink, Caseificio Il Fiorino and Torta Pistocchi. Choose a tasty aperitivo with tapas and à la carte drinks or a themed 4 course dinner served with a paired cocktails for €40. A unique chance to taste iconic flavors and experience the true Pitti vibe.

Relax, sit down and take your time: that’s the spirit of Fuori di Taste. At Le Petite, Birra Flea elevates the aperitivo with a curated selection of its beers, creating space for flavor and the pleasure of enjoying your own time.

Forketters meets Tratto at W Florence. Fuori di Taste presents No/Lo Night. February 8, 2025, 6:30 PM, Piazza dell’Unità Italiana 4, Florence. Italian contemporary cuisine with Savini Tartufi, Coda Nera, Kombuine, and Legend Kombucha. Dress code: sparkling cocktail attire. RSVP by invitation only: [email protected] .

At the heart of the Lungarno Collection, together with Executive Chef Luca Armellino, Metodo Massi interprets the concept of True Food as a meeting point between carefully selected ingredients and advanced technology. An innovative process that preserves the integrity and value of raw materials, transforming them into a superior sensory experience.

Tecum selects ingredients from small local producers who respect the environment, animal welfare, and seasonality. It is part of the Vetrina Toscana network and works with many suppliers featured at Taste (Le Selve di Vallolmo). The dinner, prepared with five products that embody Tuscan flavors, captures the essence of the tastes Tecum offers its guests every day.

The Paoli 1827 Restaurant hosts the fine products of the Salumeria Renieri Salumi Fatti ad Arte of Poggibonsi: in particular the Cinta Senese will be the protagonist of an exceptional menu, served in the historic premises of the oldest restaurant in Florence.

The Teatro del Sale in Florence is hosting an event dedicated to Gioacchino Rossini, the famous composer and food lover. Organised by Linfa, it offers an opera performance followed by a dinner celebrating the gastronomic traditions of the Marche region, with local wines and a sensory journey through music, words and flavours.

A meeting with chef Vito Mollica to explore the different expressions of buffalo milk through the cheeses of the Campania-based Barlotti Formaggi di Bufala company, a historic Italian excellence in Paestum that breeds buffalo and transforms their milk into mozzarella and signature cheeses. Access reserved for guests by personal invitation only.

Debut of Ristorante Simbiosi at Fuori di Taste: a special evening where Comedia Beers, De magi - Alchimia De' Formaggi cheeses, and the desserts of Gabriele Rocchi accompany two brand-new three-course tasting menus. During Taste, Simbiosi offers an all-day flight of 3 beers or a beer-and-cheese combo. We look forward to celebrating with you!

The master pizza-maker Marco Manzi (Giotto) and three other important Tuscan names in the high-level pizza field cook with the creamy buffalo milk creams from the Latteria San Salvatore company

With Paolo Barrale (chef at Aria restaurant), Andrea Impero (chef at Elementi Fine Dining restaurant in Borgobrufa SPA Resort), Riccardo Monco (chef at Pinchiorri wine shop), Massimo Mancini (Pastificio Agricolo Mancini), Gerardo Marrazzo (Casa Marrazzo), Nico Palazzo (Coda Nera), Cristiano Savini (Savini Tartufi)
Moderated by Lydia Capasso (Grande Cucina)

With Marco De Signoribus (Ristorante Gabbiano 3.0 Marina di Grosseto), Aurora Protano (Ristorante Pipero Roma), Francesco De Padova (Ristorante Santa Elisabetta Firenze),Agnese Loss (Ristorante Osteria Contemporanea Gattinara) and Michele Di Leva (Casa Angelina Praiano)

Moderated by Federico Lorefice (Director, Grande Cucina)

Two-stage story dedicated to 4 icons of the world of Velier spirits: Nikka Whiskey, Silent Pool Gin, Los Siete Misterios Mezcal, Hampden Rum. A path that puts the raw material at the center between identity, territory and style. Masterclass at Sina Villa Medici, followed by dinner at Testina with spirits paired with dishes by chef Ivan De Simone.

The Italian Chocolate and Noalya together with Tuscan Masters present an exclusive tasting of Tuscan Chocolate, cantucci and vin santo flavour, which has been developed in collaboration with Chef Nouel Catis, Creator of the original Dubai Chocolate.