FuoriDiTaste takes the stage in Florence:
taste events light up the city,
to discover Taste products
This edition of FuoriDiTaste [Beyond Taste], the program of off-site events encompassing the
whole city of Florence over the seven days of Taste, featuring the city’s restaurants, wine
shops, specialty food stores and boutiques, art galleries, theaters and museums promises once
again to be packed with tasty events.
WAITING FOR TASTE: AN IMPORTANT FUORIDITASTE PREVIEW
Three weekends to discover the flavors of Tuscany at Taste. At THE MALL
On the three weekends preceding the opening of Taste, the fair’s collaboration with The Mall,
an outlet in Reggello, offered a chance to taste the excellent flavors of Tuscany presented by
some of the companies attending Taste 2011. On 19 th -20 th February, the protagonists were the
cold meats produced by Sergio Falaschi, On 26 th -27 th February, Moscato and chocolate
accompanied by Giusto Manetti Battiloro’s shining “golden food”, whilst on Saturday 5 th and
Sunday 6 th March, chocolate triumphed in the unique Tortapistocchi ® mixture.
_ Riccardo Barthel. From tasting sessions to Ortobello®
On Friday 11 th and Saturday 12 th March, from 5.00 – 7.00 p.m., Riccardo Barthel, in
cooperation with Dammann Frères, Torta Pistocchi and Mangani Porcellane d’Arte will be
offering visitors a chance to sample teas made with field flowers and vegetable garden herbs
accompanied by chocolate cake and handmade dragées. Plus, from 9.00 a.m. to 4.00 p.m. on
Sunday 13 th March, Ortobello® the zero Km market returns, giving visitors a chance to
purchase local products in the courtyard of the Florentine furnishing company on Via dei
Serragli. Riccardo Barthel will be bringing together farms from the Florentine countryside and
local producers to promote links with the territory’s products and the return to a more
environmentally aware consumption of the same. During the market, the Associazione
Culturale di Gastronomia Itinerante Cavolfiori a Merenda will be cooking some of the products
on sale.
_ Caffè Mokarico presents “Un caffè con l’Artusi”
In order to mark the centenary of the death of Pellegrino Artusi, at 3.00 p.m. on Saturday 12 th
March, at the Casa della Creatività, Caffè Mokarico will be launching a Riserva Speciale that
guests such as Beppe Bigazzi, Leonardo Romanelli and the councilor for tourism, Elisabetta
Cianfanelli will be the first to sample. The moderator is Anna Maria Tossani. Followed by a
tasting session of the new blend accompanied by “Artusi-style" cakes prepared by chef Stefano
Pinciaroli.
_ A mini-calendar of events to sample the seafood specialties of Ghezzi Alimentari of
Vinci.
Ghezzi - Genuine Tradizioni di mare is organizing a series of exciting events for Taste .
Wednesday 9 th March at 7.30 p.m.: “Fuori di Testa per il Baccalà”, an evening dedicated to
Ghezzi Baccalà [dried salt-cured cod] in collaboration with “Maestro” Fabio Picchi at the Circolo
Teatro del Sale. Friday 11 th March, at 8.00 p.m., at the Sosta del Convivium, “La Sangiolaro si
veste di bianco”, an evening to launch the Sangiolaro White Mediterranean Tuna fished by
hook off the coast of Sicily and worked by hand.
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_ARCHICHEF: three evenings to reveal the links between cuisine and architecture.
For three evenings, from 11 th -13 th March, the Ganzo restaurant will be holding an event that
aims to link the world of architecture and design with that of cuisine: this is the idea behind
ARCHICHEF, where three architects are invited to prepare a regular supper for all the
participants using products from the companies attending Taste. Some of the names taking
part in this project are: Monti di Parma, Osteria Dell'Ortolano, Az. Agr. Croco e Smilace, La
Casara Roncolato Romano, Scherzerino … dal 1953, Azienda Agricola Francesca Stajano,
Verrigni-Antico Pastificio Rosetano, Azienda Agricola Castelvecchio,Stefania Calugi
Tartufi, Az. Agr. Fattoria Il Peraccio and Vignoli 1946.
_ Re-make-it!: 30 creatives for Mario Luca Giusti
An event which is the result of the collaboration between Mario Luca Giusti, architect
Alessandro Moradei, The Creatures Factory and Archivio Personale, “Re -make- it!” will see
30 young creatives and designers reinterpret an item from Mario Luca Giusti’s collection.
At 7.30 p.m. on Friday 11 th March, the projects will be presented with a special event inside
the “22a22 coworking&design gallery” space and at the Sociètè Anonyme concept store. ..
The event’s partner is L’Antica Macelleria Falorni. On Sunday 13 th , the items will be sold at a
charity auction at the Stazione Leopolda, the proceeds from which will go to THE HEART OF
CHILDREN, an association dedicated to children all around the world that suffer from cardiac
problems.
_ “Forni Aperti”. An initiative organized by ASSIPAN Confcommercio Toscana
During Taste, bakeries that are members of ASSIPAN Confcommercio Toscana will be
organizing “Forni Aperti”, a packed calendar of demonstrations dedicated to the “White Art”:
from a chance to sample Tuscan bread and “schiacciata” flat bread with oil, to the preparation
of other typical baked products, such as Ricciarelli or “cantucci” biscuits with almonds.
Thursday 10 th March:
_ “Un Geografico Fuori Di Taste”. 50 th anniversary celebrations
At 6.00 p.m. on Thursday 10 th March, the Enoteca Obsequium will be hosting a public tasting
session of wines from the historical winery located in Gaiole in Chianti, previewing “La
settimana del Geografico”, which will take place in October, as part of Il Geografico’s 50 th
anniversary celebrations.
And, at 8.30 p.m., at the historic Trattoria Da Burde, Il Geografico will be presenting some
typical Tuscan dishes accompanied by wines of various designations from its prestigious
cellars.
Friday 11 th March:
_ The LUNGARNO HOTEL events
The LUNGARNO HOTEL Group will be presenting a series of events on the FuoriDiTaste calendar.
From 2.00 – 6.00 p.m., on Friday 11 th March, at Lungarno Details, the concept store dedicated
to the art of good living, “Sorbetti in Details” will offer a chance to sample handmade sorbets
from Della Negra. And, at 8.00 p.m., at the Ristorante Borgo San Jacopo, “I Sapori di
Campofilone” will be presenting a menu devoted entirely to pasta, from the hors -d’oeuvres to
the dessert, created by chef Beatrice Segoni in cooperation with La Campofilone pasta
factory. Finally also on Friday 11 th , at the Fusion Bar, there will be a special presentation of
Cuvées from the Contadi Castaldi winery, introduced by Davide Paolini.
_ Double tasting session for craft beers at 32 Via dei Birrai.
On Friday 11 th March, from 9.00 a.m. to 7.30 p.m., the historic food shop, “La Bottega della
Frutta”, at 32 Via dei Birrai, will be presenting “BB- Birra in Bottega”: a chance to sample the
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shop’s craft beers together with various typical Tuscan products. Plus, on 12 th March, at 8.00
p.m., the Hidron wellness center at Campi Bisenzio will be hosting “Sabato Sera M’Assaggi”, a
candlelight supper with a chance to taste beers from 32 Via dei Birrai, and, at the same time,
enjoy a massage and a chance to relax.
_ Mattei at the Stad Cafè … Schiccherando tutto il dì
From 6.30 p.m. on Friday 11 th and all day on Saturday 12 th March, at Stad Cafè, the famous
biscuit factory, Mattei di Prato, will be premiering its new Deseo line of salted biscuits
accompanied by three blends of coffee from the Piansa coffee sto re and the curious salted
variations of the “Biscotto della salute” or “health biscuit”.
_ Cocktails & Martini with Olives
On the evenings of Friday 11 th and Saturday 12 th March, at the Volume bar, it will be possible
to sample variations of Martini cocktails featuring delicious Cerignola olives from the Azienda
Agricola Fratepietro.
_ A “taste-ful” evening at the Ristorante Il Paiolo
At 8.30 p.m. on Friday 11 th and Saturday 12 th March, at the Ristorante Il Paiolo, there will be a
tasting session-cum-supper prepared by chef Alessandro de Luca focusing on flavors: Cream
of Prato Mortadella (Slow Food presidium), meat from the Salumificio Macelleria Mannori and
wines from Villa Montepaldi of the University of Florence, presented by the proprietors of the
various companies and the protagonists of the evening.
_ Osteria dell’Ortolano and Giusti: the excellence of Balsamic Vinegar
A special evening dedicated to the Aceto Balsamico del Gran Deposito from Giuseppe Giusti,
Modena, on Friday 11 th March, organized by the Acetaia Giusti and the Osteria dell’Ortolano
c/o the restaurant on Via degli Alfani. The main event of the evening will be a “vertical”
selection of courses presenting the various types of Aceto Balsamico di Modena IGP and Aceto
Balsamico Tradizionale di Modena DOP.
_ At the Murate: from the Frattaglie Supper to “Chef for a Day”
At 8.30 p.m. on Friday 11 th March, Domenico Montano’s restaurant, Alle Murate, will be hosting
the Supper of the Accademia delle Frattaglie: the first session of the 201 1 meeting between
academics and new members. In the kitchen, Giovanna Iorio will be working on Quinto Quarto
(“fifth quarter” or offal) products with Simone Fracassi. Paolo Parisi will interpret offal “from the
pig to the hen”, accompanied by Vernaccia from the Consortium. Plus, at 8.30 p.m. on the
evenings of 12 th and 13 th March, Alle Murate will be the setting for “Chef for a day”: a famous
person will buy products at the Taste Shop from companies exhibiting at Taste and then
prepare an ad hoc menu using these ingredients.
_ Galanti, Prosciutto Dok Dall'Ava and Acetaia Giusti: Three “Tasty” Prime Numbers
From 6.00 – 8.00 p.m. on Friday 11 th , Angela Galanti, third generation representative of the
family, will be proposing some delicious combinations of products from La Prosciutteria Dok
Dall'Ava and the Acetaia Giusti, Modena.
_ “Oro Bianco..” milk, the essence of quality and tradition from the Mugello
On the evening of Friday 11 th March, Harry’s Bar Firenze will be presenting products from the
Storica Fattoria del Palagiaccio with dishes prepared by chef Stefano Lepore.
_ Il Re Pomodoro at the Pasha
At the Pasha, the restaurant of the Grand Hotel Villa Cora, the guest of honor will be the
Organic Tomato produced by the Agricola Commerciale Maremma, with masterful
interpretations ranging from cocktails to finger foods, in a menu that is very special from the
entrées to the dessert.
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_ In Birra Veritas
From 7.30 p.m. on Friday 11 th March, at the Soul Kitchen, Leonardo Romanelli, together with
the producers, “L’Equilibrista”, will be presenting the first beer realized with the addition of
grape must according to the Champenoise method, by Birra del Borgo and Tenuta di Bibbiano.
_ Artour-O A Tavola
From 7.00 to 10.30 p.m. at the Onice Bar & Restaurant, Villa la Vedetta, the artists who are the
protagonists of Artur-o 2011, a temporary museum of contemporary art, will be answering the
question “Which dish would you take to Mars?”, offering a recipe that will be reinterpreted by
chef Stefano Santo.
_ Fuori Di Pesto!
On the Friday evening, the Trattoria Da Burde will be holding a “School of Pesto” with Roberto
Panizza and Pesto Rossi: everybody will be getting out their pestle and mortar, alongside the
great prophet of Genovese pesto, for a supper-cum-workshop, featuring a menu created with
Paolo Gori, the Burde’s chef.
EVERY DAY
_ Pure Flavors at Villa La Vedetta
From 7.00 to 10.30 p.m., during the three days of Taste, chef Stefano Santo will be proposing a
menu featuring products from Taste at the Onice Bar & Restaurant, Villa la Vedetta:
Acquerello, Amedei, Azienda Agricola Caposella, Compagnia del Montale, Pastificio
Benedetto Cavalieri and Lenti Pregiata Forneria.
_ Four Seasons: a pool of events for FuoriDiTaste
Every day during Taste, from 6.00 to 9.00 p.m., the Atrium Bar of the Four Seasons will be
hosting an aperitif party with cocktails created ad hoc for Fuori di Taste accompanied by
snacks featuring products by Oliveri and the Macelleria Zivieri. And, every evening, at the
Ristorante Il Palagio, chef Vito Mollica will be proposing a menu that includes products
presented at Taste. The special guest, on Saturday 12 th , will be Cristina Crotti of Il Borgo del
Balsamico, whereas on Sunday 13 th , it will be the turn of Benedetto Cavalieri of the Pastificio
Benedetto Cavalieri. Plus, on Saturday 12 th , there will be an event entitled “Conoscere il
Baccalà”, a vertical selection of dried salt-cured cod proposed by Schooner and its “fifth
quarter” (or offal) which is obtained during the typical processi ng phase at the various fishing
locations.
_ Vesuvius at the Table
From 8.00 p.m. at the Ristorante Pizzeria Munaciello, over the three days of Taste, there will be
a supper organized by Casa Barone with a menu dedicated to exalting the sweet, unmistakable
flavor of their Vesuvian tomatoes and other products from the area.
_ In the Name of the Fassone
Every evening, from Friday 11 th to Monday 14 th March, at the Santo Bevitore, there will be a
four course à la carte menu featuring the cooked meats and cold meats produced by the
Macelleria Zivieri accompanied by a glass of the wines produced by the Azienda Agricola
Castelvecchio.
_At the Obikà, tasting sessions by Dario Cecchini
From Friday 11 th to Monday 14 th March, at lunch and supper time, the Obikà Mozzarella bar will
offer a chance to sample Dario Cecchini’s products: Tonno del Chianti (tuna), Cosimino, Arista
(pork) and Burro del Chianti (butter).
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_ LVNAE In Casaabitata
From 4.00 to 9.00 p.m., over the three days of Taste - Saturday, Sunday and Monday - the
wine and philosophy of the LVNAE BOSONI winery will be presented in a venue -installation
blending the past with the contemporary, featuring the limited production of artists from
Casaabitata, vintage fabrics and objects sourced and presented by Da nilo Ceri.
_ Art and Wine
From 7.30 to 11.30 p.m., from Monday to Friday, at the Ristorante & Wine Bar Frescobaldi,
there will be a display of "wine-made" paintings that age by Elisabetta Rogai, with a chance to
sample a glass of Castelgiocondo Brunello and ad hoc tapas.
Saturday 12 th and Sunday 13 th March:
_ Art and cuisine meet at the Riva Lofts Florence. Plus original confectionery
Double date at the Riva Lofts Florence. At 5.00 p.m. on 12th March, Riva Lofts will be hosting “I Lieviti
di Paolo Sacchetti”, a chance to sample the leavened pastries of the famous master confectioner, Paolo
Sacchetti, considered to be one of the top producers of Italian Panettone, who will be presenting
specialties such as Panettone “Giulebbe” and the famous “Pesche di Prato”. And, at 12.30 p.m. on 13th
March, “Finalmente l’arte ci farà mangiare”: a conversation – and tasting session – focusing on the
relationship between art, food and esthetics with chef Massimo Neri, who has always been an art
enthusiast, the proprietors of the Galleria Continua in San Gimignano and artist Loris Cecchini.
_ Chianina Pret-A-Manger
All day long, on Saturday 12 th and Sunday 13 th March, the chefs of the Buchetta Caffé will be
on hand to prepare tasty bites of Chianina beef “Tartare” and “Fonduta”, accompanied by
Castello di Volognano wines.
_ Aperitaste at the Savoy
From 6.30 to 8.30 p.m., on Saturday 12 th and Sunday 13 th March, the Bar L’Incontro of the Hotel
Savoy will be proposing aperitifs featuring some of the excellence in foo d and wine being
presented at Taste, proposed by the great chef chef Fulvio Pierangelini.
_ Bread, Pasta and Pulses from Matera
The Pane di Matera IGP Consortium and its producers will be the protagonists of an event at the
Ristorante Sud-Osteria del Caffè Italiano where, on the evenings of 12th/13th March, at 8.00 p.m., a
special menu will be served featuring bread, pasta and pulses from Matera.
Saturday 12 th March:
_ Traditional Flavors from Macelleria Vignoli
From 5.00 – 8.00 p.m., on Saturday 12 th March, the historical sales outlet at Piazza San Pier
Maggiore 1r will be offering a chance to taste wine and oil produced by Vignoli 1946, under the
guidance of Dr. Luca Socci, agronomist, accompanied by meat from the Vignoli butcher’s shop.
_ Vestri and Olmaia: a Marriage of Passions
There will be an opportunity to sample craft beers produced by the Birrificio l’Olmaia, and
aromatized chocolate and Cru from Vestri Cioccolato, at 6.00 p.m. on Saturday 12 th March, at
the Boutique Vestri. With the participation of Leonardo Vestri from Vestri and Moreno Ercolani
from L’Olmaia.
_ The Taste of Art
At 6.00 p.m. on Saturday 12 th March, in the picturesque setting of the new OM fitness center,
there will be a tasting session featuring wine and oil from Azienda Agricola Il Peraccio, in a
warm and hospitable setting created by florist Fiorile.
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_ “Bedda Sicilia”: pani ca’ meusa, panelle and other street food
A chance to taste typical Sicilian street food, organized by chef Bartolo Favaloro, from 7.00
p.m. on Saturday 12 th March at the Angels cocktail bar. Plus a chance to sample organic olive
oil produced by the Azienda Agricola Le Colline di Vinci.
_ Falorni Lounge at the Osteria del Caffè Italiano
On the evening of Saturday 12 th March, the Antica Macelleria Falorni will be presenting a
special tasting session devoted to Cinta Senese pork at the Osteria del Caffè Italiano.
_ Snaidero. Food and Wine Cocktail Party
A cocktail party organized by chef Arturo Dori at the Snaidero showroom, from 7.00 p.m. on
Saturday 12 th featuring the wines produced by the Castello di Vicchiomaggio, to celebrate the
inauguration of the new Snaidero sales outlet. The event’s media partners are Firenze Made
in Tuscany and Sommelier Toscana.
_ Sample the Ancient Flavors of Tuscany
On the evening of Saturday 12 th , at the Wine Bar Assaggi of the Starhotels Michelangelo,
opposite the Stazione Leopolda, chef Fabio Casini will be preparing “pici” with an old -style
sauce “on the spot”, served in a cheese shell: a traditional Tuscan dish wi th Chianina beef,
flour made from a traditional mill, all accompanied by a glass of Chianti Classico wine.
_ AC Firenze and Torta Pistocchi.. A Taste Of Chocolate
At 8.30 p.m. on Saturday 12 th March, at the Hotel AC Firenze, there will be a menu of typi cal
dishes revisited in a sweet cocoa key accompanied by beers from the Birrificio del Ducato.
And, dulcis in fundo, the classic Torta Pistocchi and Padovani coffee.
_ Chef&Beer
From 8.00 – 10.30 p.m. on Saturday 12 th March, at Lungarno 23, there will be chance to
sample craft beers from the Birrificio di San Quirico accompanied by a tasting menu based
on the restaurant’s famous Chianina beef. Dr. Demetrio Pisani will be introducing the evening’s
VIPs, the light Iris beer and the dark Giulitta beer, with appropriate matchings.
_ Pescato Da Taste
At the Ristorante Cenacolo del Pescatore, Daniele Pescatore, an up -and-coming chef on the
Florentine gastronomic scene, will be presenting a seafood menu featuring the excellent
products presented at Taste. The main protagonists will be specialties from Friultrota and
pasta from the Antico Pastificio Morelli, accompanied by bubbly delights from the Bellussi
winery in Valdobbiadene.
_ How to become a Sommelier in 50 minutes
At 9.00 p.m., at the Teatro dell’Affratellamento, there is a chance to see a show written and
performed by Leonardo Romanelli, journalist and food/wine expert, dedicated to the world of
wine enthusiasts. Before the show begins, aperitifs will be served featuring wines from the
Vignamaggio winery in Greve in Chianti.
Sunday 13 th March
_ Il Triangolo Sì
From 5.00 – 7.00 p.m. on Sunday 13 th March, specialties of the Piedmontese chocolate-making
tradition from Barbero Cioccolato will meet craft beers produced by Brùton and distillates
from the Liquorificio Morelli at Amarù, in an amusing tasting session-event which is open to
the public.
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_ The Cake Factory
From 4.00 to 9.00 p.m., Tribeca Factory e gli Specialisti will be offering a chance to sample
products produced by Robiglio, traditional cakes proposed in their original 50s style packaging.
_ Champagne & Rigatino at the Circolo Aurora
A unique combination of cold meats from the Macelleria Falaschi of San Miniato and "Le
Clochard" champagne, which has only just arrived in Italy, on Sunday 1 3 th from 6.00 to 10.00
p.m. at the Circolo Aurora, Piazza Tasso.
_ RICICLAMI! Baladin
An event dedicated to “Riciclo Musicale” (Musical Recycling), by Piero Ponzo and Roy Paci,
with a performance on Sunday 13 th March, from 7.00 p.m. at UB, featuring recycled objects,
followed by Roy Paci’s “Dj-Riciclo-Set”, all of which will be accompanied by Baladin beers.
_ 15 Men at the Dolce Vita
From 7.00 p.m., the Dolce Vita cocktail bar will be hosting a tasting session featuring distillates
and liqueurs from the Antica Distilleria Russo and Donna Chiara wines, accompanied by
typical products from the Campania region such as Bufala Mozzarella.
_ Donnafugata In Piazza … del Vino
At 8.00 p.m., at the Ristorante Piazza del Vino, the focus will be on the prestigious wines
presented by the Sicilian winery Donnafugata, matched with gastronomic proposals to be
selected à la carte or from the tasting menu.
_ Ris8: a themed supper from Ossi di Seppia
At 8.30 p.m., the “Ossi di Seppia” Gourmet Club at San Niccolo’ will b e proposing a guided tour
through a tasting menu in which each course features Acquerello Rice, in the special version
that has been aged for 7 years.
_ Cecchi presents the three Tuscan JREs. A taste journey taking in the sea, the
countryside and the city.
On the evening of Sunday 13 th March, at the Ristorante Ora d’Aria, Cecchi, the historic Chianti
Classico producer, will bring together, for the first time, the three young Tuscan chefs from the
JRE Italia association and, for the occasion, it will also be presenting a selection of its own
wines.
Monday 14 th March:
_ Alexander inaugurates its first store in Italy
From 5.00 – 8.00 p.m., Alexander will be inaugurating its first single-brand store in Italy
presenting the S/S 2011 collection, as well as a chance to taste wines from the Azienda
Agricola Castelvecchio.
STARHOTELS IS THE OFFICIAL SPONSOR OF THIS EDITION OF FUORIDITASTE
For more updates and the full calendar of events:
www.fuoriditaste.com
Pitti Immagine srl
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