FUORIDITASTE HIGHLIGHTS #1

Wednesday 7, Thursday 8 and Friday 9 March

FuoriDiTaste is the “off-site” program of Pitti Taste. An event-within-the-event, FuoriDiTaste is held in parallel with the fair and each season manages to enliven Florence and its most beguiling places with dinners, tasting sessions, installations, talks and many other new and enjoyable ways of interpreting taste.  A packed calendar – there were around one hundred events at the last edition – that brings together an increasingly special selection of initiatives: regular experiences for all quality food enthusiasts.

 

Here is a selection of the events at this edition:
 
Wednesday 7 March

La cucina di Filippo di Pietrasanta da Savini Tartufi Firenze
(Savini Tartufi Truffle Restaurant - NH Porta Rossa, Via Porta Rossa, 19)
For the first time in Florence, the cuisine of Filippo di Pietrasanta created by Chef Diego Poli and the cocktails of his MUD bar devised by bartender Thomas Cecere, plus the truffles of Savini.  This special menu will also be available on 8, 9, 11 March. (7.00 p.m.-12.00 midnight).
 
Thursday 8 March
 
Una donna Dolce&Forte
(Hotel Bernini Palace, Piazza San Firenze, 29)
Chef Enrico Lo Presti proposes a "dolce&forte" (sweet and sour) themed tasting menu with traditional Tuscan dishes.  The grand finale will be prepared by three master confectioners and a master chocolatier working together for the very first time: Simone Bellesi, Luca Mannori, Massimo Marcellini and David Bellotti.  Each will offer an original creation dedicated to a woman they have loved. (7.30-9.30 p.m.)
 
Friday 9 March
 
One Night Sake - Profumi d'Oriente/Oriental Perfumes
(One Night in Beijing, Rotonda Barbetti - Via Il Prato, 14r)
The oriental cuisine of the One Night in Beijing Fusion Bar & Restaurant meets Japanese artisan sake.  A wide selection of sushi, dim sum and other dishes of eastern cuisine accompanied by a tasting session of Japanese artisan sakes which are also used to create cocktails exalted by the presence of spices like syrup of Sichuan, saffron and ginger. (From 7.00 p.m.)
 
Cacio e Pesce
(Ristorante Burro e Acciughe, Via dell'Orto, 35) 
The dairy products of the Storica Fattoria Il Palagiaccio such as Bel Mugello, Caprino, Gran Mugello and Galaverna combined with the flavors of the sea like monkfish, meager, tuna and gray mullet.  Menu also available on 10 and 11 March. (From 7.30 p.m.)
 
La Brace
(Ristorante La Buona Novella - Grand Hotel Minerva, Piazza Santa Maria Novella, 16)
The menu comes from the conviction that the scents and flavors that emerge during the process of grilling are a part of our tasting background.  On the table are experiments that combine these scents and flavors with unusual, fresh and, why not, sweet ingredients.  In collaboration with Koppert Cress. (From 7.30 p.m.)
 
Firenze-Bronte, la strana coppia/The strange couple
(Fiera del Cioccolato - Firenze & Cioccolato, Piazza SS Annunziata)
A tasty aperitif featuring 0 km artisan pasta, pistachios, chocolate ice cream and an accompanying liqueur.  In collaboration with A’ Ricchigia. (8.00-9.00 p.m.)
 
Food in Fashion in Fabbrica
(In Fabbrica, Argenteria Pampaloni, Via del Gelsomino, 99)
Presentation of the Food in Fashion trend book in the old Fabbrica dell'Argento-Silver Factory with dishes specially created by chefs Annalisa Borella, Massimo Bottura, Karime Lopez, Paolo Lopriore, Lorenzo Stefanini, Stefano Terigi and Benedetto Rullo in the times proposed by Nicoletta Lanati, art director of the textile design studio Starlight. (8.00-11.00 p.m.).