Buongiorno America

Pizza UNESCO is back in the spotlight in Miami Beach thanks to Alfonso Pecoraro Scanio, president of the UniVerde Foundation and former minister, promoter of the international campaign that led to the recognition of the Neapolitan pizza maker’s art as an intangible heritage of humanity. At an event dedicated to gastronomic culture and civic engagement, […]

Pizza as a symbol of culture and sustainability: in Miami Beach Pecoraro Scanio relaunches his battle for a more just future, between defense of traditions and ecological transition. Alfonso Pecoraro Scanio, former minister and president of the UniVerde Foundation, promoter of the international “Pizza UNESCO” campaign, announces the “Aperipizza” initiative, scheduled for today in Miami

In the era of tourist overcrowding and hit-and-run tourism, Tuscany chooses to tell its story through new keys, restoring depth and authenticity to the travel experience. It does so with projects such as Toscana Diffusa, with alternative itineraries, enhancement of artistic craftsmanship, and attention to the role of women in tourism. Telling this vision in

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

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

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

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