Fuori di Taste at Four Seasons Hotel Firenze
A string of events to enjoy
Taste, the trade fair devoted to the best of Italian food, wine and table design, will be held from March 7 to 9 at Florence’s Stazione Leopolda, now in its tenth year. A rich program of events and surprises scattered across Florence, in its best-known spots: dinner parties, themed tastings, installations, shows and creative performances, conferences and many new forms of convivial expression of food and taste.
The underlying theme of the Four Seasons events are the thirties. Just think of the evening gowns worn by Madame Vionnet, Coco Chanel, Elsa Schiapparelli and Nina Ricci, in silk jersey, crêpe de chine and mousseline. Think of Fred Astaire and Ginger Rogers tip-tapping, the elegance of Hollywood stars such as Greta Garbo and Clark Gable….all the magic of the thirties recreated in the hotel’s rooms, with films showing, live music and amusing performances.
When? Starting from March 3 through 7, with the Old Style Cocktails prepared by mixologist Luca Angeli, from 6 pm to 10 pm. The “stars” of the event are the natural liquors Essentiae di Liquoreria Ligure - Opificio del Gusto, a craft production based on the use of organically-grown and locally-sourced ingredients, which are processed by hand according to ancient Ligurian and Mediterranean recipes. The company is based in Castelnuovo Magra nei Colli di Luni.
On Sunday, March 8, from 12.30 pm on, the hotel’s signature brunch, featuring the wines produced by Cantine Lunae (winemakers for five generations in the Ortonovo and Castelnuovo area between Tuscany and Liguria), the oil-preserved vegetables by Oliveri, a family of farmers and producers since the twenties, based in Aqui Terme, Piedmont, Acquerello rice, grown, processed and packed at Tenuta Colombara by the Rondolino family in the Vercelli area, and a tasting of the legendary macarons straight from the Ladurée boutique in Florence, a taste of Paris in the heart of the city. Based on a recipe created in Sicily by the Master Distiller of Hendrick’s Gin is the first distillate of red Sanguinello orange: Solerno is the newest creation of Italian mixology and is exclusively served at Four Seasons Hotel Firenze’s brunch, along with a selection of specially-made drinks.
The magic of the thirties will reach its highest expression on the night of Sunday, March 8, with the Metropolitan Special. Puttin’ On The Four Seasons at the Lobby Lounge. Ask for one of the cocktails specially made for the Fuori di Taste event, accompanied by a buffet of five special products: José Gómez known as ‘Joselito’, the king of Pata Negra, Verrigni Pasta produced in Roseto degli Abruzzi and one of the cult products of high-cuisine restaurants , San Filippo anchovies, by the Spanish gourmet brand Cantabria, De’ Magi cheese - Alchimia de’ Formaggi, by the great cheese affineur Andrea Magi, and wines by Cantine Lvnae winery.
The event is held with the collaboration of Spazio Fumoir.
From Friday, March 6 to Monday, March 9, from 7 pm to 11 pm, Il Palagio restaurant offers the Fuori di Taste Tasting Menu created by Michelin-starred chef Vito Mollica with the collaboration of four Italian gourmet food producers: Savini Tartufi, Tuscan truffle-hunters since 1920 and the top choice of Michelin-starred restaurants all over the world; Benedetto Cavalieri Pasta, pasta-makers in Lecce since 1872; the intensely-aromatic and flavored tomatoes from Paolo Petrilli’s Motticella Farm, Giada Coffee produced in Pistoia, and Andrea Magi’s cheese.
