header i-Italy

You chose: italian food

  • Launched in early November, Ferrero’s new Nutella-filled treats have taken Italy by storm. With a record-breaking 4,2 million packages sold in one month, the cookies are in such high demand that they’re practically flying off the shelves and people have taken to reselling them online and in the streets for up to 11 euros per pack.
  • Dining in & out: From Eataly Magazine
    Eataly Magazine(October 24, 2019)
    In Friuli Venezia Giulia, a northeastern Italian region, the landscape gracefully flows from mountain peaks to coastal stretches. This unique environment – warm sea breezes, chilly high-altitude nights, and diverse mineral-rich soil – creates the perfect terroir for wine. As a result, though small, Friuli Venezia Giulia produces more than half of Italy’s white wines, and its selection of reds are gaining in fame, as well.
  • At an event organized by the GEI (Gruppo Esponenti Italiani) at the New York Italian Consulate, three leading exponents of the Italian food and wine world on why Italian identity is here to stay and is spreading across the planet but only provided it be communicated strongly and effectively, in a way that shows that the Italian essence is unique. From Spritz to Parmigiano, to Piedmontese wine: a culinary experience that only a country as biodiverse as Italy can offer.
  • On June 23rd, Colavita hosted a party at Gallow Green, a beautiful garden oasis in the heart of Chelsea for its customers and partners. The event included a private preview of the new products that the Italian food company will start distributing in the US in addition to its current offerings, which beyond the Colavita brand itself include Italian favorites such Perugina, San Benedetto, Mulino Bianco, Rio Mare, and more...
  • Chef Fortunato Nicotra with Lidia Bastianich
    We were invited to taste the new summer menu at Felidia, one of New York’s finest restaurants owned Lidia Bastianich. We were so impressed by our meal, a culinary trip to Sicily, that we thought we should not only tell you about it but also take the opportunity to interview Fortunato Nicotra, the Executive Chef at Felidia since 1996. We discussed his story, his influences, his and Lidia’s shared cooking philosophy and how all of this informs his remarkable creations.
  • I love Italian Food presented 100per100 Italian Academy, an itinerant educational project aimed at promoting authentic Italian food across the globe, in New York, where they also released a new guide for where to find real Italian cuisine in the city.
  • Officina captures the heart and soul of an Italian market and trattoria in Washington, DC. At the center of all this activity is Nick Stefanelli, a Michelin-star chef who had a vision of creating a one-stop Italian shop. And a café. And a bar. And a trattoria.
  • Giovanni Colavita
    Italian wine meets Italian food in the new partnership between leading Italian food company Colavita and wine industry veteran Nunzio Castaldo for joint ownership of Italian wine importer Panebianco LLC.
  • (Photo credit: Gruppo Italiano)
    Futurist Eddie Yoon shared alarming data at a panel discussion with the Gotha of Italian specialty food in New York: younger generations want to cook less and less, in 20 years they won’t probably even drive to a restaurant but they will prefer to have their meals delivered at home, and they want to be fed as quickly as possible without waiting or staying in line. Is it real? Is the food industry ready for this? The panelists of Italian Table Talks, organized by Gruppo Italiano at the NYU Casa Italiana Zerilli-Marimò, had different thoughts about it.

Pages