From 7 to 9 February, the Fortezza da Basso in Florence will host the 19th edition of TASTE, the Pitti Immagine fair dedicated to food and wine excellence.
From 7 to 9 February, the Fortezza da Basso in Florence will host the 19th edition of TASTE, the Pitti Immagine fair dedicated to food and wine excellence. This year, the theme “True Food” celebrates the authenticity and quality of raw materials, bringing to the attention of an increasingly international audience over 750 companies, including more than 100 Florentine debuts.
Touching, tasting and “eating with your eyes”: food nourishes not only the body, but also the soul, evoking memories and deep connections. At this edition, TASTE celebrates food through the art of photography, paying homage to its beauty and complexity.
In parallel, the “Fuori di Taste” program transforms Florence into a vibrant gastronomic stage, with dinners, meetings and unforgettable experiences in historic restaurants and venues.
Events not to be missed:
Thursdaythe February 58.00 pm at the Circo-lo Salt Theatre The Flying Pig, a dinner-event dedicated to Cinta Senese DOP, including popular cuisine dishes, slow processing and full flavours. A journey that passes through roasts, cured meats and traditional recipes, interpreted in the convivial style of the Teatro del Sale, with live music.
Fridaythe February 6 from Zanfa Bros There will be an aperitif dedicated to the Italiana Vera line of tomatoes, interpreted by pizza chefs Gianfranco Zanfardino, Paolo Ciullo and Tommaso Mazzei, with Le 5 Stagioni flours and the drink list by Liquori Morelli. In the evening, at the restaurant Time d‘Air by chef Marco Stabile, “Girotolio” is on stage, a dinner-tasting that compares four oil companies – Frantoio di Sant’Agata d’Oneglia, Montigiani, Madonna dell’Olivo and Olio Mimì – combined with the wines of Tenuta Dodici.
Always Friday 6 February In the historic literary café The Redcoats Fuori di… Giubbe is on stage! an aperitif dinner with finger food and “Briciole”, the Florentine tapas, alongside signature desserts and great leavened products. Tasting of La Molina chocolate and a preview of the Colomba Sacher designed by pastry chef Loretta Fanella.
Wines from Vallepicciola, spirits from Opificio 77, cigars from the Tuscan Cigar Club and DJ sets accompany the evening.
From 5 to 9 Februaryfrom 4pm to 8pm in La Gemma CafAnd – Hotel La Gemma, Florence will stage the Mordi e Bevi. True Food told in Pintxos and Cocktails
Essential Pintxos, built on the quality of the raw materials, combined with specifically designed cocktails. Small tastings, clear contrasts and balance between cuisine and mixology: an aperitif that becomes a compact story of True Food.
Saturday 7 February the Cassetti boutique on Ponte Vecchio hosts “La forma del tempo”, a tasting that combines the Pecorino 1955 from Caseificio Busti with a selection of champagne and fine spirits, led by Federico Silvio Bellanca. The premiere of the Italiana Vera tomato is taking place at the Companion Bar of the 25hours Hotel San Paolino, with a party inspired by the Sixties. At Gucci Osteria the event that brings together the producers Paolo Petrilli, Lodovico Giustiniani, Mariangela Grosoli, Cristina Bini Smaghi and Gerardo Diana returns.
Saturday 7 February, 6.00 pm al Circo-lo Teatro del Sale Favola & Champagne La Mortadella Favola from Salumificio Palmieri will be staged at the center of a story that talks about time, pork butchery and artisan work. The presentation of the book Una Favola di Mortadella by Davide Paolini is followed by a guided tasting, where the sweetness and spiciness of mortadella meet the acidity and freshness of Champagne.
Sunday 8 February at 5.30pmThe Bar Artemisia dell‘Hotel Savoy hosts the presentation of the first “Fellini Competition by Acetaia del Duca”, in the presence of Beppe Doria, creator of the cocktail. In the evening, at Giotto pizzeriathe pizza chef Marco Manzi welcomes his colleagues Roberto Cordioli, Massimo Giovannini, Manuel Maiorano, Daniele Vennari and Gianfranco Zanfardino: each offers a pizza made with San Salvatore buffalo milk creams.
Mondaythe February 9th ends with a story in two acts dedicated to the spirits distributed by Velier – Nikka Whisky, Silent Pool Gin, Los Siete Misterios Mezcal and Hampden Rum – with a technical in-depth analysis Sina Villa Medici and, to follow, a dinner at Headwhere spirits meet chef Ivan De Simone’s seafood cuisine.
With such a rich and varied program, TASTE 2026 is not just a show, but a real journey into flavors that celebrates the passion for gastronomy. The meeting between producers, chefs and enthusiasts creates a magical atmosphere, where every dish tells a story and every sip becomes an indelible memory. Take the time to enjoy, explore and fall back in love with cooking, because ultimately, food is a love that brings people together, an act of caring and a celebration of life.
