VISIT THE FLAVORS OF ITALY AT TASTE
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Italy’s gastronomic heritage never ceases to amaze. It consists of traditional products and secret recipes handed down from generation to generation. This year, for the first time, Taste presents a series of historical companies and brands that have chosen innovation whilst remaining faithful to tradition. There are the names of the great families that are identified with delicious foods and excellent raw materials. Like Taddeucci. This year their Buccellato which has been produced in Lucca since 1881, comes to Taste: it has received super reviews from magazines all over the world and was also highly appreciated by H.R.H. Charles, Prince of Wales when he visited the ancient Tuscan patisserie. The Maratelli of Asigliano Vercellese have given their name to a variety of rice - the oldest in Italy - which today is still cultivated and processed using traditional techniques, and produced in limited quantities. The family preserves the pure seed of this rice. Returning to Tuscany, the noble Frescobaldi family produces an extra virgin olive oil that is made from the purest cold pressing of perfectly intact olives grown on the hills around Florence: Laudemio, presented in a design bottle that highlights its excellence. Taccola is also attending Taste for the first time, a company that has been producing its liqueurs since 1895: Vermouth Gin Bitter and Sambuca, as well as the typical Tuscan Ponce and the Sambuco “ChesiaChiaro”. They are craft made and placed inside splendid retro style bottles. Modigliantica, an artisan workshop on the hills of the Tosco-Romagnolo Apennines, still follows a two hundred year old recipe to make its top product, chocolate nougat: cocoa powder, almonds of Italian origin only, candied orange and citron peel, unrefined cane sugar and soft wheat flour. More recent but equally precious is the production of SilviaRosa, the farm on the mountains of Aquila that has been cultivating saffron since 1978. The flowers and stigmas are still meticulously removed by hand: it takes 170 flowers to obtain one gram of saffron. Finally, two cornerstones of tradition are revisited in a contemporary key. Oberhöller Chocolate bars and Arte Gadì ice cream. The former, produced in Val Sarentino, Alto Adige, are the result of the union of cocoa beans from Nicaragua, Tanzania, Madagascar and the Salomon Islands with local products: apples, pears, strawberries and, for a real Alpine flavor, mountain pine. The latter take the shape of delicious sticks with decisive flavors: black cherry covered in dark chocolate, vegan strawberry and pistachio (from Bronte, of course).
MANDORLATO AL CIOCCOLATO DI MODIGLIANA