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Discover new taste

PITTI TASTE presents the best quality from the world of taste and the novelties in contemporary food culture. From 9 to 11 March, at the Stazione Leopolda in Florence, a new edition of the Pitti Immagine show dedicated to taste: featuring almost 400 companies from some of the best in Italy, with a special focus on Planet Bread, a trend that expresses tradition and sharing, geography and rediscoveries, use and re-use.

All the novelties and hot topics, as well as FuoriDiTaste events to set the city alight with taste. Taste is at one and the same time a business platform and a container for trends and ideas on the contemporary culinary scene, and with each version it is becoming an unmissable event for those working in the sector and for the most enthusiastic food lovers. This fourteenth edition presents novelties from almost 400 companies – a selection of leading Italian companies in contemporary food and wine, along with food & kitchen design objects, clothing and technical equipment for the kitchen. The menu at the Stazione Leopolda is more creative, surprising and tasty than ever, unique in its dense programme of presentations, events and talks focusing on the most up-to-date trends for the dining-table and taste.

The invitation is, in fact, to venture beyond the known boundaries, following the impulse to explore the newdimensions of taste offered by the producers at the show. In its fourteenth edition, Taste maintains its reference numbers while presenting new products, new curiosities and new stories to the public of international buyers and food buffs. An evolution that continues to focus on the ingredients of quality and selection, and that turns the spotlights each time onto the hot topics in contemporary food culture. In addition to the events at the Leopolda, Taste is also the rich programme of tasting events that involve the city for the entire week of the show. Each time, FuoriDiTaste succeeds in enlivening Florence and its most famous and interesting sites with dinners, themed tastings, installations, shows and performances, talks and new ways of interpreting food: a dense programme of events that is registering growing success and participation and that has some great surprises in store every year.