A magnificent 19th edition of Taste sparked enthusiasm among exhibitors, buyers, media and enthusiasts from 7 to 9 February at the Fortezza da Basso in Florence
The fair dedicated to the world of small, high-quality Italian agri-food and gastronomic businesses (there were 810 exhibitors this year) continues to grow and consolidate the B2B profile it has developed in recent seasons: the total number of visitors remained the same as last year, over 12,300, with a further increase in international buyers and a slight decline in the final public.
Selection, product variety, exhibition format, and food culture are the winning factors of Taste, but what truly makes the difference are the products and the stories of the people behind its counters!
First off, the figures from this 19th edition of Taste: 810 exhibitors; 8,500 specialised buyers (of whom over 900 international, there were 615 in 2023, 750 in 2024, 890 in 2025…); 1,500 professional visitors (suppliers, agents and representatives); 650 journalists (around seventy international); and 1,700 enthusiasts and gourmets.
This originality is increasingly appreciated by Italian and international buyers. The latter came from around sixty countries, the most represented being: United States, France, Germany, United Kingdom, Switzerland, Austria, Netherlands, Spain, Japan, Belgium, Poland, Romania… There were also visitors from more distant markets, clearly eager to discover and import the finest Italian products: Canada, Thailand, mainland China and Hong Kong, Taiwan, South Korea, Australia, Mexico, Brazil…
In conclusion, it is worth highlighting the strong public success and the many positive responses received for the events and special participations of this edition: the focus on “heroic wines” from extreme territories; the Spirits section; the participation of Coldiretti with olive oil masterclasses. Also noteworthy were the original themes, international food trends and the key speakers invited to the TASTE TALK stage (the role of scent with Mane; synergies between tourism and true food; Gen Z consumption; the fermented food phenomenon; climate crisis and gastronomy; the relationship between chefs and producers; the new generation of catering; emerging trends in tea and infusions…), as well as the TASTE RING curated by Davide Paolini (the off-season panettone boom; from traditional bakery to contemporary bakery; Michelin-starred chefs becoming producers), and all the presentations held at the UniCredit Taste Arena.
E ancora, seguitissimi gli oltre 60 eventi in città per il FuoriDiTaste: sempre più originali e curati, che hanno reso protagoniste le aziende di TASTE in luoghi speciali di Firenze.
And finally, the over 60 citywide events of FuoriDiTaste were followed with great interest: increasingly original and carefully curated, they brought TASTE companies into special venues across Florence.