Florence  ·  8 - 10 February 2025
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  • N.18 · 8-10 February 2025

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Florence  ·  8 - 10 February 2025
New comers at Taste #3
News
Edition 17
12.12.2023
Discover companies making their debut at the Fortezza
Our exploration among the companies debuting at Taste continues. Here are the must-know names, from Estense vinegar to carob bitters and non-alcoholic beer with truffles.
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Agricola Juvara
A niche, technologically modern winery producing only 7,000 bottles of short supply chain wines with almost zero sulfites: a Nero di Troia and two types of white, featuring local and prized varieties, Falanghina and Malvasia Bianca di Candia, to enhance the flavors of Puglia.

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Artigiano della 'nduja
Preserving one of Calabria's most typical products. With this goal, the company offers traditional 'Nduja and Crespone (shorter curing), plus a line of preserves combining the spicy, unmistakable flavor of the sausage with elements like tuna, olives, onions, and grilled vegetables.
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Capobianco Organic Farm
In the tomato kingdom of Foggia, Puglia, this 320-hectare organic farm along the ancient road from the city to the sea. Tradition and innovation coexist, offering not just canned tomatoes but also new varieties showcased in modern, screen-printed jars.

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Cioccolato Calcagno
Gianduiotti, cremini, hazelnut chocolates, and dragées. This sweet story began in a small workshop in Turin after World War I. In 2018, a group of chocolate lovers took over, continuing the historic brand and creating Calcagno1946.

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Frutti del grano
Handmade Apulian taralli, yeast-free and made only with olive oil, in traditional or "burnt wheat" versions based on an ancient peasant recipe. Over time, innovative variants like beer-flavored taralli and chocolate taralli have been added.
Leccornie Doc
An authentic artisan workshop reviving classic recipes of Cremona's most rooted delicacy, mostarda, without ceasing to create new taste experiences. Selecting the finest raw materials, fruits and vegetables are handcrafted into Mostarda of Cremona with mustard oil, creamy Mostarda, fancy Composts, and Jellies.
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Metodo Massi
A pasta born from a gentle production process that doesn't thermally stress the raw material, ensuring high product quality. Three lines of excellence, all from 100% Italian ingredients: natural yellow-colored semolina pasta, the market's first egg white pasta offering extra protein but cholesterol-free, and egg pasta with extraordinary cooking resilience.

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Tenute Caracci
In Sicily's Valle del Belice, this third-generation company practices sustainable agriculture, growing avocados and almonds. Additionally, centuries-old Nocellara del Belice trees produce extra virgin Evoo Dop oil.

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