New talents, the taste–smell alliance, and modern fermentation
“True Food,” the guiding theme of Taste 2026, will also be at the heart of the Taste Talks, taking place in February on the stage of the UniCredit Taste Arena (Padiglione delle Ghiaia). Here, as a preview, are the titles of the first three events on the program.
_ True Food for Future
The new generation of the restaurant industry: a conversation with the finalists of the Grande Cucina Talent Prize
There is one thing we are sure of: the True Food of the future is in the hands of young people. That’s why we return to the topic of training with a talk that will also be a moment of shared experience. In collaboration with Grande Cucina magazine and several hospitality schools, we will bring together students with the young winners of the Talent Prize promoted by the magazine across different fields – from cuisine to pastry, from dining-room service to wine lists and mixology.
_ True Food / True Flavor
THE DECEPTIVE TASTE: the role of smell in the truth of flavor
Have you ever tried tasting a dish while pinching your nose shut? If you’re curious to know why we perceive the aroma of food before its flavor, this Taste Talk is for you. Together with the fragrance house Mane, the audience will be guided – through small tasting sessions – into discovering the inseparable bond between taste and smell, the realm of sensory memory, and the secrets behind making a food experience truly unforgettable.
_ True Food / True Roots
From ancient Rome’s Garum to the avant-garde: let’s ferment ideas for food that is increasingly “good”—for taste, health, and the planet
A journey to the roots of eating, to understand how and why fermentation has won over contemporary consumers. Leading us will be Anna Prandoni (Linkiesta Gastronomika), who – joined by several producing companies – will explore this fascinating world and uncover foods that keep well, save money, and have nutraceutical benefits.
