Experiencing Italian Food & Wine at ‘Taste’ 2025
Saturday 8 – Monday 10: TASTE. Fortezza da Basso. Open to the public Saturday and Sunday 2:30 – 6:30 pm. Admission for the public: €25; free to ages 12 and under.
The festival of food and drink, TASTE, returns to Florence again for three days. This weekend, foodies from all over Florence are invited to a culinary experience of all the regions of Italy just under one roof at the historic Fortezza da Basso. The venue hosts an array of Italian culinary treasures, including cured meats, fish, cheeses, pasta, organic olive oil, authentic balsamic vinegar, bread, jams and spreads, farm fresh produce, truffle products, bitters and digestives, gin, craft beers, wine, chocolates, biscotti, cakes, and coffee, breads and more displayed by producers who offer each visitor information and a taste.
Curated by famed restauranteur Fillippo Di Bartola, the event’s innovative theme “Born Under the Sign of Taste,” emphasizes the new aspects of Florentine food and drink. The fair itinerary will take visitors on a journey “through the food and wine that are excellences of taste,” allowing them to see projects on display as well as to participate in events, talks, and trainings. The exhibition path will begin with savory and salty foods and then transition into learning about sweet foods during the “Taste Tour.” Other sections in this path include “Taste Spirits,” and “Taste Tools.”
The trade fair will feature over 750 companies, all experts in production of food and wine. Close to 100 of these companies or artisans will participate in the festival for the first time this year.
Last year’s event saw over 10,000 visitors, including buyers and the public, in attendance.
Wines created under exceptional circumstances, from grapes grown in volcanic soil, high altitude or terraced vineyards overlooking the sea, feature in the exhibition. Wine critic Zosimo officiates a guided wine tasting of 10 unique vintages (Saturday, February 8, 11 am – 12:30 pm, Aula Masterclass, cost: €50).
One exhibition featured is the “1895 Coffee Designers by Lavazza,” which focuses on consumption of breakfast as a ritual in hotel settings. The idea is to unveil the passion, craftsmanship, and technology intertwined with precision of Italian coffee production, with a particular attention to sustainability.
Another highlight at this year’s Taste food festival is the Tuscan Oil Consortium IGP, which is fully focused on events related to the production of olive oil in Tuscany. Tuscany has over 8,000 olive growers, and several of them will be leading experiential training, masterclasses, and sensory analysis experiences, as well as a professional opportunity to take a course to earn a certificate in tasting.
“Taste Talks” offer a full program of meetings, debates, presentations, and masterclasses. Some of the topics of these talks include the Horeca sector (the food service industry regarding hotels, restaurants, cafes, and catering), hotel breakfast, writing about food, wines, and even a fortune teller who will describe future events using coffee grounds.
Davide Paolini, noted food critic, also called “The Gastronaut”, presents his latest book “The Go-To Restaurants, I Ristoranti da Non Perdere Firenze.” (The Restaurants to Not Miss in Florence). The book features 49 restaurants, 200 images and recommendations of must-try dishes. An enticing choice of traditional trattorias, small wine bars, large gourmet restaurants as well as more innovative dining spots. As Florentine cuisine has evolved from classic, traditional dishes recent chefs have branched out with more creative and international flavors, offering them in their own vision (Monday, February 10, 10:30 am in the Unicredit Area).
“Taste Books” presents a tribute to American journalist, writer and filmmaker Nora Ephron. “A Cake to Say Goodbye” honors the script writer of “Julie and Julia,” “When Harry Met Sally,” “Sleepless in Seattle” and writer of the novel “Heartburn” with Author Angela Frenda discussing the life and recipes of Ephron, launching Ephron’s book of dessert recipes. A cake tasting follows (Saturday 3:30 pm, Unicredit Taste Arena, free admission).
Additionally, there is a FuoriDiTaste calendar of all events taking place over the festival weekend, comprising dinners, tastings, presentations, and meetings, at some of the top restaurants, clubs and other prominent locations, throughout the city of Florence.
The Santarosa Bistrot and Greenlab celebrate pizza, everybody’s favorite food. Set in a beautiful garden with views of the River Arno and a medieval tower, the Bistro offers indoor and al fresco dining. If pizza doesn’t suit, the brunch/lunch and dinner menus offer a variety of fresh and creative specialties (Saturday and Sunday, Lungarno di Santa Rosa, for reservations: wwwsantarosabistrot.com or call 055-230-9057. Vegan and GF friendly).
Ferragamo’s Cocktail at the Picteau Bistro and Bar. The bistro, in collaboration with the Ferragamo Museum, hosts a cocktail event with unique drink choices inspired by recipes of Salvatore and Wanda Ferragamo. The elegant venue, set on the River Arno, provides views of Ponte Vecchio and Ponte Trinità (Saturday February 8, Borgo San Jacopo, 14; from 6 pm, for reservations call: 055-2726-4997).
The restaurant Antico Ristorante Paoli hosts a special event in collaboration with San Pietro a Pettine, known for the prized black truffle. Claiming to be the oldest restaurant in Florence, Paoli dates back to 1827 and the opulent interior features frescoes walls and ceilings. Celebrating the authentic and refined flavors of Italian tradition, diners can enjoy the exotic truffle (Saturday from 8 to 10:30 pm, via dei Tavolini, 12r, €80 pp, for reservations 055-216-215, www.ristorantepaoli.com).
Enjoy breakfast in the city’s iconic coffee shop and café Ditta Artigianale. The coffee roaster, known for its various blends and single bean roasts as well as its pastries, invites locals and visitors alike to enjoy breakfast for €5 at its Oltrarno location (Sunday, 9-11 am, Piazza Ferrucci, 1r, €5).
The Taste ticket includes a 20% discount from February 10 to 23 to facilitate online purchase of ingredients visitors would like to order to create meals at home. For more information and complete schedule of events, visit the TASTE website: https://taste.pittimmagine.com/ (tessa schraff & rita kungel)