Forno Follador at Taste 2025
The Pordenone company participates in the 2025 edition of the Pitti Immagine Fair dedicated to Italian food excellence to talk about craftsmanship, bread, and Easter leavened products.
Behind bread, the food that is brought to the table every day at home and in restaurants, lie stories of generations of artisans, entrepreneurial choices and risks, attention to the supply chain and commitment against food waste, but also craftsmanship, technology, and creativity. That's why bread, together with the great Easter leavened products, will be one of the main themes inspiring Forno Follador's participation (Central Pavilion, Stand S/11) in the eighteenth edition of TASTE, the Pitti Immagine fair dedicated to Italian food excellence and the latest evolutions in food lifestyle, scheduled from February 8 to 10, at Fortezza da Basso, in Florence.
"This year we return to Florence with great enthusiasm: for us it represents a very important event. More and more often, the theme of bread and leavened products becomes an opportunity to talk about today's artisans, traditional recipes and innovation, certified supply chains and sustainability in the restaurant industry," comments Antonio Follador.
Three new products from the bakery: the Pagnotta, the Ciabatta, and the Single-Serving Focaccia
During the three days of the Tuscan event, Forno Follador will present three new products for the Food Service catalog: the 2kg Pagnotta (available in three varieties: Autentica, Nobile, and Sincera Bio), the Ciabatta Originale, and the Single-Serving Focaccia (offered in three flavors: Gustosa, Sfiziosa, and Mora), with a new 100g format. These products are made with natural yeasts (refreshed sourdough starter or biga) and selected flours, milled by the best Italian mills. The combination of artisanal production methods and natural ingredients gives the bread unique organoleptic characteristics and ensures a versatile product with a long shelf life.
Autentica is a loaf made with stone-ground type 1 flour, with delicate acidity, a gentle crust, and an airy interior; Nobile is prepared with stone-ground whole durum wheat flour, with fine fiber that allows easy chewing, has a golden crust and a moist interior; Sincera Bio is a rustic bread made from spelt and type 1 flours, with added toasted barley malt, sesame, flax, poppy and sunflower seeds, oat flakes, and features a browned and fragrant crust together with an aromatic fragrance.
The Ciabatta Originale is made with biga rested for 18 hours and refreshed with 80% water, highly digestible, with a light and crispy crust and crumb with large air pockets.
Forno Follador's Easter leavened products
Taste will also be an opportunity to present the new collection of Antonio Follador's great Easter leavened products for 2025, a guarantor member of the Consortium for the Protection of Refreshed Sourdough Starter. His products are soft sweets, created from doughs worked with artisanally produced refreshed sourdough starter. Leavening of at least 24 hours, supply chain raw materials, and artisanal execution: these are the ingredients for the perfect colomba recipe, the iconic Easter leavened product. Antonio Follador knows this well and – after the critical and public success of last Christmas's offering – presents for the holiday table a dessert menu inspired by the great classics of pastry, full of indulgence. Forno Follador surprises with three different interpretations of colomba: Classica, prepared according to tradition, Cioccolato e Arancia, and Mandorla e Limone, filled with almond paste, with a delicate marzipan aroma, and candied Sorrento lemon, for a harmony of fresh flavors and intoxicating aromas.
The chocolate egg is another symbol of Easter and Antonio Follador reinterprets it as a leavened product, using the colomba dough and choosing the shape of half an egg. This is how Ovo was born, in two indulgent versions (750g): the first is Pistacchio e Amarene filled with 100% pure Bronte DOP pistachio paste worked into a cremino and with candied sour cherries; then covered with white chocolate pistachio glaze and pistachio grains. The second is Cioccolato e Albicocche con Glassa Rocher, with milk chocolate coating and slivered almonds, filled with round Costigliole apricots and fine milk chocolate, with a hint of caramel.
Special events
From Saturday to Monday - from 10:30 to 11:30 - Forno Follador will be a guest at the "1895 Coffee Designers by Lavazza" space for the pairing masterclass titled "The Constellations of Taste. The Pleasure of Breakfast: Taste Surprises and Mastery with Antonio Follador", scheduled in the Pitti TASTE Lounge, Costruzioni Lorenesi / Ground Floor / P1.
On Sunday, February 9, at 2:30 PM, Antonio Follador will participate in the talk "Prima, colazione", together with Loretta Fanella of Loretta Fanella, Cesare Murzilli of Portrait Milano, and Nicola Olivieri of Olivieri 1882. The event will be moderated by Anna Prandoni, director of Linkiesta Gastronomika.
Forno Follador's leavened products can be purchased at the three stores in Pordenone (Lo Spaccio, Il Posto, La Bottega) and on the online shop (www.fornofollador.it/shop-online/) and at the best shops throughout Italy.
