Salami, cheese: the tastes of Taste 2012 are here

FLORENCE, ITALY – Salami, cheese, beer, chocolate, fish, vegetables and much more: “Taste” is on stage  in Florence, Italy, a trip to the diversity of taste. Here there are some of the more curios products: there are sausages, raw and cooked, seasoned and fresh, flavored with spices or let cook for 22 hours. There is the “Cinta Senese”, a kind of pig reared outdoors, all black with a white stripe on the back.

Among the cheeses, there are those made with milk from sheep, goat and cow, flavored with saffron and pepper, or aged 13 months. There are cheese with noble rot (Puzzone), and those produced by animals increasingly rare.

Pasta lovers, forget “Bolognese sauce”: here at “Taste” there is the true ragout sauce, declined with lamb, buffalo and wild boar. Or tomatoes for the sauce, collected and prepared in 24 hours.

Among the desserts, pastry chef Andrea Bianchini has invented a chocolate bar with dried bread and grains of salt. Or Claudio Pistocchi’s cake, made ​​without eggs, butter or flour. And the journey continues…