M4ster@D3sign, Author at Design Point Magazine

Italian Excellence in Focus – A Refined New Look For The Pavilion At JA New York

On the second day of the three-day edition of the JA New York show, the Italian presence under the aegis of Piazza Italia is affirming itself in style, purpose and ambition. The fully revamped Italian Pavilion, curated by partner & vice-president Marco Giovanelli, stands out not only in visual terms but also in strategic design […]

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Georgia’s Made in Italy Expo told by the protagonists

Buongiorno America

Atlanta (GA) – For the first time in the state’s history, Georgia hosted the Made in Italy Expo, a week entirely dedicated to Italian excellence: fashion, film, cuisine, design and business. An event that brought together more than 1,000 live attendees in one week and more than 30,000 online. The setting could not have been

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Made in Italy Expo to Debut in Atlanta, Strengthening Trade and Industry Ties with Italy

Events

A major new international business initiative is coming to Atlanta this fall. From September 15–22, 2025, the city will host the Made in Italy Expo, a high-impact program spotlighting Italian innovation, advanced manufacturing, design, and industrial partnerships across the Southeastern United States. Unlike traditional cultural showcases, the Expo is being positioned as a strategic platform

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Sammontana, Bagnoli: “Our story representing Italian-ness but with American elements.”

Events

We welcomed Leonardo Bagnoli, president of Sammontana Holding, to our interview box in the Italian Pavilion at Summer Fancy Food to talk about the history and new projects of one of the most iconic Italian ice cream brands ever. The American market is a challenging one, very rich in offerings, but with a weakness for

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Vittorio Giordano: “This is how we educate the customer’s palate about truffles.”

Events

Urbani Tartufi is the number one brand in the United States, a super excellence, which we have the pleasure of talking about, here at our box at Summer Fancy Food, with Vittorio Giordano, the company’s vice president. How did you earn this place in such a competitive market? We have to thank previous generations of

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“Italian living is our true Made in Italy”: interview with Marco Bruschini from Fancy Food

Buongiorno America

From tourism to institutional communication, Marco Buschini now leads the promotion of the Ministry of Agriculture between products, culture, lifestyle and international relations. We met him at Fancy Food in New York to talk about taste diplomacy, territorial storytelling and the value – including political value – of our cuisine in the world. Let us

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Summer Fancy Food, Franco Denari: “I explain why now is the time to invest in the U.S.”

Events

Here at our interview box in the Italian Pavilion at Summer Fancy Food we were visited by an embodiment of the American dream: Franco Denari, Country Manager Longino & Cardenal USA. A transversal entrepreneur with many successes behind him, not the least of which is in the field of food – already featured in the

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Veronica Pantone at Fancy Food: “this is how we help companies develop and enhance their human capital”

Interview

We were visited by Veronica Pantone, CEO Flower&Klein, an executive recruiting firm, and with her we delved into one of the most important strategic areas here in the United States, that of human resource management. How should companies and the agribusiness industry conform to U.S. trends with respect to human resource management? Human capital is

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Alessandro Sita: “At Fancy Food to launch our new charcuterie production.”

Events

Alessandro Sita, CEO Sita Cheese, tells us his story of entrepreneurial success that is inextricably linked with that of his family, from which everything originated. Work and quality. These are the two main values that the entrepreneurial family has passed on to Alesandro Sita since he was a child. They immigrated abroad but always brought

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Maria Nava Rondolino: “Risotto can become an everyday dish. Just choose the right rice.”

Events

Between tradition and innovation, Acquerello has revolutionized the way of thinking about and cooking rice. Maria Nava Rondolino tells the story of a product of excellence born at Colombara Estate, capable of simplifying life for restaurateurs and conquering American palates, without compromise. With a clear goal: to bring risotto into everyone’s kitchen, every day. When

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