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…
Finally, it's worth highlighting the success of the event and the widespread appreciation for this edition's special events and participation, including the focus on heroic wines from extreme lands, the Spirits special area, and Coldiretti's participation with its olive oil masterclasses. And, of course, 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.
To be mentioned also the beautiful totemic and pop sculptures of the True Food Series at the Padiglione delle Ghiaia, made of real food (chili peppers, meringues, lentils, bread, etc. with a recycling plan to follow the event), strictly handmade and created by Arabeschi di Latte in collaboration with Dylan Tripp, inspired by this edition's theme.
And again, the over 60 FuoriDiTaste events in the city were highly attended: increasingly original and curated, they showcased TASTE companies in special locations around Florence.