Companies to get to discover at Taste 2025

Appointment from 8 to 10 February at the Fortezza da Basso with the new food fair exhibition

Florence turns into the beating heart of taste with Taste, the event celebrating Italian food and wine excellence. A journey through authentic flavours, stories of passion and companies that combine tradition and innovation. We invite you to discover the protagonists of this edition: unique producers who tell the best of our land with their products. Get ready to be inspired by extraordinary flavours and get to know those who, with dedication, make every taste an unforgettable experience.

Savini Tartufi: tastings and surprises at Taste 2025

At stand M/9 in the Central Pavilion (ground floor), Cristiano Savini and his team will welcome visitors to taste the historical products of Savini Tartufi, a brand that for years has been synonymous with quality and refinement in the world of truffles. In addition, a pleasant surprise signed by Pastry Chef Loretta Fanella will make the experience even more special, offering a sweet and creative touch. An unmissable opportunity to discover the authentic flavours of truffles in the company of experts in the field.

Cru Caviar presents hazelnut cream and crunchy caviar

Cru Caviar, the Italian leader in Beluga caviar, presents an exclusive novelty at Taste 2025: Hazelnut and Crispy Caviar Cream. Made in collaboration with Bellantoni Cioccolato, this spreadable cream combines 25% Piedmont hazelnuts and white chocolate with the distinctive touch of crispy caviar, obtained by drying. The result is a unique sensory experience, where the tanginess and texture of the caviar harmonise with the sweetness of hazelnuts and chocolate. Cru Caviar thus confirms its dedication to quality and innovation, inviting visitors to discover its products at stand F12 on the Attic Floor of the Central Pavilion.

Mosaico Food Experience: novelties and fish specialities at Taste 2025

At stand R/12 in the Central Pavilion (ground floor), Mosaico Food Experience presents its seafood excellence, with a selection of top quality products from its Coda Nera and Reserva brands. Every day, visitors will have the opportunity to taste delicacies such as Cantabrian Sea Anchovy Fillets Reserva and Reserva Vintage, Marinated Anchovy Fillets from the same sea, and the renowned Coda Nera Gran Riserva and Coda Nera Selvaggio salmon. An unmissable opportunity to discover and taste the best of seafood excellence from Ancona.

Stefania Calugi Tartufi: truffle meets mixology with Cosimo Neri

Stefania Calugi Tartufi continues to innovate and surprise, bringing the truffle into an unexpected sphere: mixology. After exploring the truffle in a sweet version with Delizia, the company collaborates with Cosimo Neri, master barman and owner of the renowned Salotto Negroni, awarded Best Tuscan Cocktail Bar 2024. The powders of the Mille e un Tartufo line become the protagonists of exclusive cocktails, such as Comprensione n°12, in which the sweet-sour flavour of raspberry blends with truffle, or Delizia n°6, which combines the spicy notes of carob with the unmistakable taste of the precious mushroom. Founded in 1987 amidst the hills of San Miniato, Stefania Calugi Tartufi stands out for its excellence in truffle processing and transformation, with the aim of transmitting love for good food and enhancing the emotional bond it creates. On Saturday 8 and Sunday 9 February, at stand C2 in the Central Pavilion (Attic Floor), visitors will be able to taste cocktails created by Cosimo Neri and discover the company's universe of flavours.

Il Borgo del Balsamico: 20 years of excellence and innovation at Taste 2025

On the occasion of the 18th Taste, Il Borgo del Balsamico celebrates its 20th anniversary with the launch of two new products. The first is the Condimento del Ventennale, inspired by the ‘saporetto’ of the Emilian peasant tradition, an aged condiment made from cooked must, wine vinegar and apple must, perfect for pairing with cheese, fruit and meat. The product is presented in an artistic packaging signed by Steffi Bauer, an illustrator known for her romantic stroke. The second novelty is the Borgo's seasoning dragées etichetta Rossa, a collaboration with Mucci, the historic confectionery producer. This mouth-watering combination of dark chocolate and balsamic condiment represents artisanal excellence. Since 2004, Il Borgo del Balsamico, led by sisters Cristina and Silvia Crotti, has transformed the old family vinegar factory into an international company. Specialising in Traditional Balsamic Vinegar of Reggio Emilia PDO, dressings and Balsamic Vinegar of Modena PGI, the brand stands out for quality, aesthetics and innovation, supported by a fashion-inspired approach and a colour code that guides consumers. In addition to production, the company offers an immersive experience in the Emilian culture with guided tours, tastings and hospitality at the Dimore del Borgo, the family estate transformed into a refined hospitality space. Today, Il Borgo del Balsamico exports to more than 15 countries, confirming itself as a symbol of excellence in Italian gastronomy. (Central Pavilion, ground floor, M-3)

La Via del Tè celebrates Florence with a collection dedicated to the city and the Renaissance

La Via del Tè presents its new Firenze collection, inspired by the city and its artistic treasures. Born out of in-depth research into the facts, characters and legends of the Renaissance, the line includes six whole-leaf tea blends, each with a unique story linked to Florence and its historical protagonists. Each blend not only offers a sensory experience, but also tells a piece of Florentine history. Anna Carrai, Tea Blender at La Via del Tè, says: ‘Creating a collection dedicated to Florence was complex but fascinating. Each blend has an important history, with ingredients and flavours that are its essence.’ The collection's elegant packaging recalls the Florentine style, inspired by the brocades of the era with lilies and golden details, enhancing aesthetics and tradition. A perfect tribute to the city and its historical cultural influence. (Central Pavilion, ground floor, M | 10-12)

Pieve di Campoli: Taste 2025 becomes the stage for the presentation of the new Trebbiano IGT Cortine 2022

Pieve di Campoli presents at Taste 2025 its new white wine, the Trebbiano IGT Cortine 2022, created to enhance the Chianti Classico territory through the white grapes of this neutral variety. The grapes, sourced from the farm's oldest vines in the Cortine area, are processed with care, undergoing fermentation, ageing in barriques and a further resting period of 12 months in the bottle. The result is an amber-coloured, fresh and harmonious wine with a solid structure and a pleasant persistence on the palate. In addition to Trebbiano, the company offers its iconic product: Vin Santo del Chianti Classico Cortine DOCG, made with manual harvesting and long ageing in wooden barrels, a symbol of excellence and tradition. Founded in 1985, Pieve di Campoli, a winery of the Istituto Diocesano per il Sostentamento del Clero di Firenze (Diocesan Institute for the Support of the Clergy of Florence), is distinguished by its commitment to enhancing the terroir of Chianti and Chianti Classico. Visitors can discover Trebbiano IGT Cortine and Vin Santo at stand Q45 in the central pavilion (ground floor).

Enio Ottaviani - Vini e Vigneti: the new Romagna grappas that tell the tale of ‘Secret Romagna"

Enio Ottaviani - Vini e Vigneti, a winery located in the Fauna Oasis of the Conca Valley in San Clemente di Rimini, presents an exclusive novelty at Taste 2025: two unaged white grappas, distilled from the marc of Pagadebit and Sangiovese. These unique distillates, available in only 104 pieces per type, are the result of a collaboration with Enrico Venturini of the artisanal distillery Il Cerro. The aim of this production is to enhance the indigenous grapes of Romagna, creating a distillate that encapsulates the authenticity of the territory. The grappas, which embody the winery's philosophy of ‘making wine and now also grappa for friends’, come in elegant and distinctive packaging, with a guarantee seal and a refined glass stopper. The labels, hand-drawn by illustrator Francesca Ballarini, depict two birds typical of the protected oasis: the kingfisher for Grappa di Sangiovese and the hoopoe for Grappa di Pagadebit, symbols that recall the beauty and nature of the area. The grappas can be tasted at stand E4 in the central pavilion (attic floor).

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