On the occasion of the 2025 edition of the Summer Fancy Food Show, which featured Italy as a Partner Country, we interviewed Bill Lynch, president of the Specialty Food Association. With more than two decades of experience in the industry, Lynch talks about the uniqueness of Made in Italy in the U.S. market, the evolution […]
Bill Lynch: “Made in Italy is passion, history and innovation” Read More »
Chef Fabrizio Facchini, culinary director of the Italian Pavilion at the Fancy Food Show in New York, tells the behind-the-scenes story of one of the most important events for Italian agribusiness in the United States. Between showcooking, excellent products and a passion for authentic cuisine, Italy confirms its strength overseas. Good morning everyone, we are
After years in fashion and branding, Silvia Mella founded Sorate, a tea house inspired by Japanese atmospheres. A journey of personal and professional discovery that led her to create a unique space in the heart of New York City, where matcha becomes culture, experience and welcome Hi Silvia, welcome! You are a young entrepreneur here
Silvia Mella: from fashion to tea, the Japanese dream that conquered New York City Read More »
From transparent packaging to guerrilla marketing on the streets of Manhattan: the Marketing Director of Garofalo USA talks about the Italian brand’s strategies to consolidate its leadership in the U.S. market and challenge nutritional prejudices. Garofalo is a historic Italian pasta brand, known all over the world. What is the main objective of your presence
From Campari to Aperol, bergamot to vermouth, Michele Alfonso brings Italian beverage excellence to the international stage. At Fancy Food in New York, the Italian Trade Agency mixologist explains how to educate the American public about Italian flavors and promote more conscious drinking, between the allure of tradition and the new fashions of low ABV.
We met with Matteo Pivato, Chief Strategy and Business Developer Officer of Caffè Borbone, in the Italian Pavilion at Summer Fancy Food 2025, in the central box of ilNewyorkese, and he told us about the brand’s expansion in the United States, including new products, strategic partnerships and a clear mission: to bring the authentic taste
Matteo Pivato: “Our Caffè Borbone has a Neapolitan heart, even in America.” Read More »
We met Francesco Bianco, the founder of MoleCola, in the centrally located box at ilNewyorkese, inside the Italian pavilion at Summer Fancy Food 2025. MoleCola is a project that combines agricultural tradition, short supply chain and national identity, created to propose a credible and authentic alternative to the giants of the global market. Francesco, tell
Francesco Bianco: “MoleCola is the symbol of Italianness in the world.” Read More »
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
Vittorio Giordano: “This is how we educate the customer’s palate about truffles.” Read More »
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
Here at our interview space at the Summer Fancy Food Show in New York, in the beating heart of the Italy Pavilion, we had the pleasure of meeting one of the key figures behind the organization of one of the world’s most important food industry events. Chris Nemchek is the vice president of trade shows
