04.02.2023

09:00 AM - 11:00 AM | Ditta Artigianale

The rediscovered breakfast with Olivieri 1882 pastries

Taste breakfast with herbal teas of Wilden Herbals with leavened products of Olivieri 1882, every morning before going to the fair from 4th to 6th February.

price 6€

T +39 055 9367419
www.dittartigianale.com

• Via Giosuè Carducci 2/4R, Firenze

04.02.2023

11:00 AM | UniCredit Taste Arena, Padiglione Centrale, Top Floor

TASTE RING
How do big hotels source their food products?

A discussion between food&beverage hotel managers and food artisans about the opportunities for collaboration.
With Giancarlo Carniani (General manager Hotel Lucchesi), Gabriele Fedeli (Corporate F&B Director Lungarno Collection), Alessio Anedda (Corporate F&B Director Four Seasons), Martino De Rosa (CEO At Carmen), Andrea Porro (Giò Porro), Giordano Palazzo (Coda Nera).
Curated by Davide Paolini.

04.02.2023

lunch and dinner | Chiosco di mare

Taste the difference

A special tasting menu with Spirulina Becagli.

à la carte menu

T 347.5866253
info@chioscodimare.it - www.chioscodimare.it

• Via dei Macci 61r, Firenze

04.02.2023

03:00 PM | UniCredit Taste Arena, Padiglione Centrale, Top Floor

TASTE TALK
The origins of raw material on labels: a must to protect

With Giovanni Fiori (Guffanti formaggi), Savino Muraglia (olio Muraglia), Luigi Scordamaglia (Filiera Italia), Ettore Prandini (Confederazione Coldiretti)
Curated by Davide Paolini, in collaboration with Coldiretti Toscana.

04.02.2023

04:00 PM | UniCredit Taste Arena, Padiglione Centrale, Top Floor

TASTE TALK
The sounds of food

How much is our perception of food influenced by sound.
With Fiamma Rivetti (Coordinatrice del centro di ricerca, IULM), Ettore Bianconi (musicista e esperto di playlist associate al cibo), Eugenio Signoroni (autore di numerosi podcast a tema cibo) and Lorenzo Caimi (amministratore delegato di Caimi Brevetti).
Curated by Anna Prandoni.
Tasting by Maglio Cioccolato Italiano dal 1875

05.02.2023

11:00 AM | UniCredit Taste Arena, Padiglione Centrale, Top Floor

TASTE TALK
What young people do not say (but do)

With Silvia Tovo (Meracinque), Matteo Frescobaldi (Laudemio Frescobaldi and Tirrena), Nicola Olivieri (Olivieri 1882).
Curated by Anna Prandoni.

05.02.2023

lunch and dinner | Chiosco di mare

Taste the difference

A special tasting menu with Spirulina Becagli.

à la carte menu

T 347.5866253
info@chioscodimare.it - www.chioscodimare.it

• Via dei Macci 61r, Firenze

05.02.2023

03:00 PM | UniCredit Taste Arena, Padiglione Centrale, Top Floor

TASTE RING
The revenge of dried pasta

For years starred cuisine did no use dried pasta then, suddenly, there is a boom of spaghetti with tomato sauce and "alla cacio e pepe".
Con Andrea Cavalieri (Pastificio Cavalieri), Alberto Zampino (Pastificio Gentile di Gragnano), Igles Corelli (chef e direttore comitato scientifico del Gambero Rosso),
Fulvio Pierangelini (direttore creativo food per la compagnia Rocco Forte Hotel) e Vito Mollica (chef).
Curated by Davide Paolini

05.02.2023

04:00 PM | UniCredit Taste Arena, Padiglione Centrale, Top Floor

TASTE TALK
Hot Cotture

Curated by Antonio Mancinelli, in conversazione con Betony Vernon.

05.02.2023

05:00 PM | UniCredit Taste Arena, Padiglione Centrale, Top Floor

TASTE TALK
This is the pasta women are made of!

Generations, foods, cultures and latitudes compared
With a Marietta di Casa Artusi, Xin Ge Liu (Il Gusto di XinGe), Matilde Pettini (Dalla Lola).
Curated by Martina Liverani.

05.02.2023

06:30 PM - 09:00 PM | La Ménagère

Taste After Party by Giusti

Aperitif organized by Acetaia Giuseppe Giusti in collaboration with La Ménagère, where cocktails and finger food will be offered paired with Giusti Balsamic Vinegars of Modena.

à la carte menu

T +39.055.0750600
www.lamenagere.it

• Via de' Ginori 8/R, Firenze
• Connect page: ACETAIA GIUSTI

05.02.2023

07:00 PM | Four Seasons Hotel

De Vivo Fuori di Taste After Party

Presentation of the new colomba for Easter 2023 by De Vivo: the colomba without lactose. An exclusive cocktail party for press.

by invitation only event

T +39.081.8631163
info@lapasticceriadevivo.it - www.lapasticceriadevivo.it

• Borgo Pinti 99, Firenze

05.02.2023

from 7pm | Regina Bistecca

Lion and Buffalo, best friends

A high-level entrée features a pair of true champions. The delicate meat from the breeding of Massimiliano Gatti Carni Pregiate with bison tartare. Together with the wild and elegant red blend of the Marzocco di Poppiano farm from the Chianti Colli Fiorentini area, which offers its "Vigna del Leone", a refined IGT red made of Sangiovese, Merlot and Cabernet Sauvignon.

à la carte menu

T.+39.055.2693772
www.reginabistecca.com - www.carnipregiate.it - www.marzoccopoppiano.it

• Via Ricasoli 14R, Firenze
• Connect page: MASSIMILIANO GATTI CARNI PREGIATE

06.02.2023

11:00 AM | UniCredit Taste Arena, Padiglione Centrale, Top Floor

TASTE TALK
Dedicated to the land

With Alice Cerutti (Cascina Oschiena), Melissa Girardi (Bio41), Silvia Cittadini (Casale della Riserva Torlonia) and Nina Mangoni (Feudo Mondello).
A cura di Massimiliano Tonelli.

06.02.2023

12:00 PM | UniCredit Taste Arena, Padiglione Centrale, Top Floor

TASTE TALK
Italian sounding: a financial and quality loss for Made in Italy

With Beatrice Ughi (Gustiamo), Fabrizio Filippi (Consorzio Olio Toscano IGP), David Granieri (UNAPROL Consorzio Olivicolo Italiano) and Francesco Maggi (Casabase).
Curated by Davide Paolini, in collaboration with Coldiretti Toscana.