In 2024 Fortezza da Basso, in Florence, will once again host the new edition of Pitti Taste. The 17th edition promises to be dedicated to the “diversity of taste”. (more…)

“Nostrano”, a name taken out of the drawer by Chef Stefano Ciotti after several years, when he brought his restaurant to life. (more…)

“…because I love Rome.” This statement alone is enough to describe in just a few words the philosophy of Chef Koji Nakai and the cuisine of his restaurant “Nakai” in Rome. (more…)

That Fortezza da Basso is an extraordinary location for the organization of events is well known. The success of an event, however, is linked to the organization and to the content offered by the event itself. If the objective of Pitti Taste was to represent “taste” and to connect the players with the world of taste and gastronomy, well, I must say that my vote can only be a deserved and round “10”. (more…)

Saturday, October 8 is an important day for me. It is the day I move (almost) permanently to Florence to follow on-site my second year of Enology at the University of Florence. I need to start establishing a connection with this city, to empathize with the environment and the people, to make stable those fleeting contacts made last year during short two- or three-day “blitz” visits, which were also characterized by large binges of stuffed schiacciate and various expressions of “Tuscan-ness”. (more…)

When I speak about Florence, and when I mention Gianni Ugolini, I am certain that — whoever I am talking to — the reaction is always the same: “…Ah yes, Gianni!” I have yet to meet a Florentine who does not know Gianni Ugolini. A friend — by now I would say — whom it is difficult to define, so extroverted and creative he is. Brilliant, I would say. (more…)

No, we were not exactly “four friends at the bar”, but four friends, one partner, and an “extra” friend who joined us—well organized with what my friends Maurizio, Daniele, and Paolo from vinodabere.it now call the “first aid kit.” (more…)

It may seem easy, but it really isn’t. Organizing a contest dedicated to artisan Easter colombe requires a considerable amount of effort. An effort that—between phone calls, logistics, and the organization of the tasting session—kept Maurizio Valeriani and Daniele Moroni of Vinodabere.it quite busy, the true architects of this initiative. (more…)

We asked the question to Felice Venanzi, master pastry chef of Pasticceria Grué: what should we pay attention to in order to recognize a high-quality Easter colomba? No, we won’t give you any spoilers. (more…)

Maybe it’s because I’m Roman, or simply because I grew up with a home kitchen made of garlic, parsley, and rosemary. Or perhaps it’s because I tend not to use overly constructed or “manufactured” language. Or maybe, quite simply, because of my character, I find it more natural to express myself in a way that can be easily understood. (more…)

Yes, I admit it—the idea of having to taste 100 artisanal panettoni from all over Italy is a bit intimidating. But with the friends from vinodabere.it, you don’t back down, and fortunately the tasting is organized into three panels, which reduces the number of samples. Not by much, but still… (more…)