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.
Many of these events are still being defined and we will be providing more details about them over the next few weeks. The events already announced include:
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, will offer a chance to taste the excellent flavors of Tuscany presented by some of the companies attending Taste 2011. On 19-20 February, the protagonists will be the cold meats produced by Sergio Falaschi, On 26-27 February, Moscato and chocolate will be accompanied by Giusto Manetti Battiloro’s shining “golden food”, whilst on Saturday 5 and Sunday 6 March, chocolate will triumph in the unique Tortapistocchi ® mixture.
_ARCHICHEF: three evenings to reveal the link between cuisine and architecture.
For three evenings, from 11-13 March, an attempt will be made to link the world of architecture and design with that of cuisine: this is the idea behind ARCHICHEF, “a traveling project” visiting various Italian cities, where architects and designers are invited to prepare a regular supper for all the participants. The event will be held at Apicius, the famous Florentine cookery school, where professional chefs will work alongside architects to prepare various dishes. The supper will feature products from 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 Srl, Scherzerino…dal 1953, Azienda Agricola Francesca Stajano, Antico Pastificio Rosetano Srl, Azienda Agricola Castelvecchio, Stefania Calugi Tartufi, Az. Agr. Fattoria Il Peraccio and Vignoli 1946.
_ A mini-calendar of events to sample Ghezzi’s seafood specialties.
Ghezzi – Genuine Tradizioni di mare is organizing a series of events for Taste. Wednesday 9 March: an evening dedicated to Ghezzi Baccalà [dried salt-cured cod] in collaboration with “Maestro” Fabio Picchi at the Teatro del Sale. Friday 11 March, at 8.00 p.m., at the Sosta del Convivium, Viale Europa: an evening to launch the White Mediterranean Tuna caught offshore Sicily and handcrafted by Sangiolaro. And don’t forget that, on Sunday 13 March, at the Stazione Leopolda, chef Stefano Pinciaroli will delight visitors’ palates with four cold recipes using the company’s most representative products.
_ Acetaia Giusti Balsamic Vinegar is the protagonist at the Osteria dell’Ortolano.
A special evening featuring Balsamic Vinegar of the Grand Deposito di Giuseppe Giusti of Modena, on Friday 11 March, organized by the Acetaia Giusti at the Osteria dell’Ortolano, located in 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. A chance to learn about the “culture” of this product, its origins, production methods, uses and even some curiosities, interpreted by one the most underground cuisine of Florence
_ “Chef for a Day” at the Murate.
At 8.30 p.m. on the evenings of 12/13 March, Domenico Montano’s Restaurant Alle Murate, will be hosting “Chef for a Day”: a famous person will visit the Taste shop and purchase products from companies exhibiting at Taste, then prepare an ad hoc menu using these ingredients.
_ Re-make-it!: 30 creatives for Mario Luca Giusti.
An event which is the result of the collaboration between Mario Luca Giusti, official partner, 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. During Taste, the projects will be displayed inside the “22a22 coworking&design gallery” space and at the Société Anonyme concept store. There will also be a special event to present the initiative.
_ Sampling the specialties of VIGNOLI 1946.
From 5.00 – 8.00 p.m., on Saturday 12 March, Vignoli 1946 will be offering a chance to taste the farm’s top products – wine and oil – in the historical shop in Piazza San Pier Maggiore 1r, as well as its cold meats. With the participation of Luca Socci, agronomist and head of the oil tasting panel at the Chamber of Commerce of Florence.
_“Ortobello”: Riccardo Barthel’s eco-friendly market.
The zero kilometer food market, Ortobello®, to be held on Sunday 13 March from 9.00 a.m. to 4.00 p.m., will give visitors a chance to purchase local products in the courtyard of the Florentine furnishing company on Via dei Serragli. For the second year running, Riccardo Barthel will be bringing together farmers 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 cook the products on sale.
_ The LUNGARNO HOTEL events.
The LUNGARNO HOTEL Group will be presenting a series of events on the FuoriDiTaste calendar: a special event dedicated to Della Negra sorbets at Lungarno Details; an event in collaboration with La Campofilone pasta factory at the Ristorante Borgo San Jacopo – a pasta menu from starter to desert created by Beatrice Segoni; and, finally, a presentation of Cuvées from the Contadi Castaldi winery at the Fusion Bar.
_ Bread, Pasta and Pulses from Matera at the Osteria del Caffè Italiano
The Pane di Matera IGP Consortium and its producers will be the protagonists of an event at the Osteria del Caffè Italiano where, on the evenings of 12/13 March, at 8.00 p.m., a special menu will be served featuring bread, pasta and pulses from Matera.
_ The Azienda Agricola Casa Barone brings Vesuvius to the Ristorante Munaciello.
A supper organized by the Casa Barone farm at the Ristorante Pizzeria Munaciello will feature a menu dedicated to exalting the sweet, unmistakable flavor of the Vesuvian tomato and other products from the area.
_ Acquerello: themed supper at Ossi di Seppia.
The Ristorante “Ossi di Seppia” in San Niccolo’ will be proposing a special supper starring Acquerello rice.
_ Donnafugata Sicilian wines conquer La Piazza del Vino.
Donnafugata, a prestigious name in Sicilian wine production, will be holding a special event at the Ristorante Piazza del Vino.
_ The Ristorante Sud presents Cinta Senese from the Antica Macelleria Falorni.
The Antica Macelleria Falorni will be organizing an event at the Osteria Caffè Italiano, with a special tasting session dedicated to Cinta Senese pork.
_ Double tasting session for craft beers at 32 Via dei Birrai.
On Friday 11 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 shop’s craft beers together with various typical Tuscan products. Plus, on 12 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.
_ Cecchi presents the three Tuscan JREs. A taste journey taking in the sea, the countryside and the city.
On Sunday 13 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.
_ Art and cuisine meet at the Riva Lofts Florence. Plus original confectionery.
Double date at the Riva Lofts Florence. At 12.30 p.m. on 13 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. Then, at 5.30 p.m. on 12 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”.