Forno Follador at Taste 2026
Once again this year, Forno Follador took part in Taste Firenze (Central Pavilion, Ground Floor, Stand S/11), the exhibition dedicated to the food and wine excellence of Made in Italy.
The theme of the 19th edition, "True Food," focused on authentic food and respect for raw materials and production processes. These values have always guided Forno Follador's work and are reflected in the selection of ingredients, processing methods, and product identity.
"At Forno Follador, 'true food' is neither an abstract concept nor a passing fad, but the principle that guides every choice. For us, bread isn't just what we produce every day: it's the starting point for our entire world. It's the first act of the craft, the one that teaches you respect for time, fermentation, and raw materials. Being an artisan today means choosing not to simplify: accepting slow processes, listening to the sourdough starter, and letting the method — and not urgency — guide decisions. At Forno Follador, bread is a language: it's how we build relationships, share knowledge, and continue to imagine the future of our craft," comments Antonio Follador.
New at Taste 2026: the Gentile loaf
The highlight of this edition was the 2 kg Gentile loaf, which completes the range of large-format breads alongside Autentica, Sincera, and Nobile.
Gentile is born from the combination of white spelt flour, whole spelt, Type 1 flour, and sourdough starter; as the name suggests, it stands out for its delicate aroma and flavor and a delightful bite.
Among the Follador baked goods at the fair was also Tutta Biga Bio, a base for pizzas and focaccias made exclusively with biga dough, airy and melt-in-the-mouth, with a soft and slightly crunchy crust.
Large leavened cakes
Large leavened cakes were also stars at the Pitti Immagine food show.
The new addition for Easter 2026 was the Wild Berry Colomba (800 g), enriched with strawberries, raspberries, currants, and blueberries for freshness, and covered with a crunchy sugar glaze and almond nibs. Completing the Easter selection were the Traditional Colomba (800 g and 500 g), the Chocolate and Apricot Egg with Rocher Glaze (750 g), Pistachio and Black Cherry (750 g), and the Apricot Venexiana (200 g, 500 g, and 800 g), a Venetian sweet originally created to repurpose bread.
During the three-day event, it was also possible to taste the Traditional Panettone in the 800 g format launched last Christmas, the Gubana, a traditional Friulian holiday cake, and the Mocha and Almond Pan Bauletto, with coffee chocolate cremino and marzipan.
Special events
In collaboration with 1895 Coffee Designers by Lavazza, Forno Follador organized three tasting sessions reserved for journalists and industry professionals to showcase the meeting between the art of baking and coffee culture, hosted by Master Baker Antonio Follador and Coffelier Stefania Zecchi.
The three-tasting journey revolved around El Ronero, a specialty single-origin coffee from Cuba aged for 110 days in oak barrels, interpreted through three brewing methods (cold brew, moka, and chemex) and paired with a selection of baked goods and leavened cakes specially created for the occasion: Pain Perdu Gentile, a caramelized spelt bread with cold brew gel; Dolce Passe-Partout, a soft coffee bun with a cream heart; and Mocha and Almond Pan Bauletto, a soft leavened cake with coffee cremino and almond paste.
