Taste 2026 in Florence to spotlight “True Food” and innovation in Italian gastronomy

From 7^th to 9^th February, the Fortezza da Basso in Florence will host the 19^th edition of Taste, the food exhibition organised by Pitti Immagine and dedicated to contemporary food and wine excellence. The event will feature over 750 companies, offering an in-depth look at current trends in food production and culture. Among the participants, four professionals – Massimiliano Prete, Giacomo Boidi of Giraudi, chef Enrico Marmo and sommelier Marco De Signoribus – will interpret the event’s central theme of ‘True Food”, focusing on authenticity and substance in gastronomy.

Prete, baker and founder of Prete Lab in Saluzzo, will present his research into doughs and leavening. He will showcase a selection of panettones (classic, coffee and white chocolate, and apricot, dark chocolate, coffee and bergamot) and four varieties of bread (Quotidiano, Evolutivo, Integrale and Perciasacchi). All his products use sourdough and selected grains, some sourced from the expert’s own fields in Piedmont. Prete’s work has gained recognition both in Italy and abroad, with his bakery Matre in Saluzzo being noted for its focus on high-quality ingredients and traditional methods.

Giraudi, a chocolate company from Castellazzo Bormida, will present their Easter range. Giacomo and Davide Boidi will offer tastings of new products, including the Giraudi Limited Edition 4.3, which features a dark chocolate shell with 43% Piedmont hazelnuts, and hand-painted Artistico eggs in three flavours. The company will also introduce new pralines for Valentine’s Day, Mother’s Day and International Women’s Day, as well as Messaggi dal Cuore (“messages from the heart’), a range combining chocolate and dried fruit.

Chef Enrico Marmo, in collaboration with the Frantoio di Sant’Agata d’Oneglia, will present Limoni di Riviera, a new addition to their Gourmet Line. The product consists of lemon slices preserved in a lightly sweetened syrup, infused overnight with lemon leaves and then gently cooked. Marmo will introduce the new product others from the partnership, including Pandolce Ligure and Giardiniera.

Marco De Signoribus, sommelier and maître d’ at the Michelin-starred Gabbiano 3.0 restaurant in Marina di Grosseto, will participate in a panel discussion titled La Nuova Generazione della Ristorazione: Dialogo con i Finalisti del Grande Cucina Talent Prize (a conversation with with the finalists of the Grande Cucina competition) at the UniCredit Taste Arena. De Signoribus, who will discuss the role of sommellerie in contemporary gastronomy, said, “I will share the method with which I select producers and bottles and the role of the glass as a tool for interpreting the dish, able to accompany it without overpowering it.” He has been recognised among Italy’s top 100 sommeliers by Milano Wine Week for the second consecutive year.

Taste 2026 continues to expand its international reach, with this year’s focus on True Food aiming to highlight the values of authenticity and substance in the evolving world of food and wine.

Food Desk

Taste 2026 is on from 7^th until 9^th February 2026 at Fortezza da Basso, Viale Filippo Strozzi, 1, 50129 Firenze FI, Italy. For the full programme or to book tickets, visit the exhibition’s website here.