Flavors are galaxies to explore, and in the sky of Taste, there are stars of the highest magnitude. It’s time to set out on a journey, guided not by the lunar calendar but by the schedule of Taste Talks, which, like constellations, will outline the future framework of the new food culture. 

Training in the Horeca sector: the discussion “Creating value through training: from knowing to doing in the kitchen” led by Federico Lorefice of Grande Cucina and Congusto.

A focus on hotel breakfasts: the talk “Enhancing hotel breakfasts as an experience, a connection to the local area, and even a business meeting point” with hotel marketing expert Federico Belloni.

A significant chapter will be dedicated to food writing with “Finding the Words to Tell It.” How is food narrated? In magazines, on Instagram, and on platforms. Everyone’s a food writer, but with what identity?

Of course, there will also be discussions about heroic wines, a special feature of this edition of Taste, with a talk and a series of masterclasses/tastings curated by Alvaro De Anna to celebrate Italian heroic viticulture and the history of “extreme” territories.

The lineup includes a constellation of guests, starting with Angela Frenda, editorial director of the magazine Cook, who will present her new book “Una torta per dirti addio. Vita (e ricette) di Nora Ephron - A Cake to Say Goodbye: Life (and Recipes) of Nora Ephron” (Guido Tommasi Editore). We will reveal more names soon.

On the schedule, there is also a training session aimed at companies seeking to understand how to enter the markets of the United Arab Emirates and Gulf countries, curated by Valeria Kuhar, CEO of Prima Classe, a key organization supporting businesses in every phase of the internationalization process, with solid experience in these markets.

Finally, there will be a real fortune-teller reading the future in coffee grounds.