Toscana & Chianti News
Food & Wine
Florence: The capital of Taste
The wonderful thing about "Taste", held once more at Florence's Stazione Leopolda from 10th to 12th March, is that the professionals who take part in the "Eccellenze Alimentari" [Top Foods] event defend their work to the hilt, in defiance of the standardization of tastes.
It's a tour of the entire Italian peninsula, fresh from the 150th anniversary celebrations of the national unification, where masters of butchery, pasta and all manner of tasty things take a stand against globalization, guaranteeing all those genuine flavours and wonderful aromas that have made our beloved Italy famous all over the world.
Taste is... a journey into Italian beers, creator of an increasing number of styles. Knowing how to choose between what's good and what's not, learning how to distinguish excellence in extra-virgin olive oil or the difference between traditional vinegars from Modena and Reggio Emilia and balsamic vinegars.
Headed for sweetness, where cocoa unites chocolate bars, individual chocolates and cakes, whereas sugar is mixed into artisanal panettone, gubana cake and sugared almonds.
A route by way of exquisite brandy-flavoured oranges, lavender jam or rose petal cookies. Seeing the colours and various consistencies of honey, tasting the more unusual ones derived from clover, thistle and rosemary.
Pantelleria capers, in all their forms: sauce, paste, pesto or simply packed in salt.
Only the noblest cuts of Italian pork, used to make the classic Bologna Mortadella, shoulder, lard, Culatello di Zibello and Tuscan prosciutto.
The most intense spices and the floral and fruity aromas that are found in coffee blends from the world's best plantations.
The painstaking selection of rice grains of the Balilla, Gange Aromatico, Baldo and Carnaroli varieties, which make Italy famous worldwide.
The cultivation of ancient grains like Cappelli, capable of making pasta with a unique flavour, and pasta factory processes with ancient machines and bronze dyes.
The search for the best native vines, which give rise to unique, elegant and aromatic wines, stemming from the devout passion of the wine-makers.
All this is also linked to the event's "Fuori di Taste" [Outside Taste] showcase, where you can experience the city of Florence by fully savouring its energy and by tasting what it has to offer in terms of food in an original way: in the shops and restaurants of the city centre and Oltrarno area.
Three days packed with calories that are well worth savouring. After all, we can always start that diet tomorrow!
For 2011 the prestigious American "Wine Enthusiast Magazine" chose Nipozzano Riserva 2007 by Marchesi di Frescobaldi as the wine of the year.
Food traditions love to follow in the footsteps of young Tuscan chefs. In this case, the chef actually has a name. We're talking about Paolo Fiaschi, owner of 'Papaveri Papere' restaurant in San Miniato.
He has paraded his total look around the world, from Dubai to Shanghai to the sumptuous Moscow show some time ago, but without ever forgetting his beloved Tuscany.
