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 always here at the Fancy Food Show with The New Yorker, and today I have the pleasure of having chef Fabrizio Facchini with me. Thank you so much, chef, for being here with us.
Thank you.
So, chef, let’s start right away with a hot comment. We are on day three of this Fancy Food Show: what are your feelings, emotions? What are we taking home, almost in closing?
I think this year was one of the most successful years. We had many more exhibitors, many more companies, many products and many Italian innovations. So much Made in Italy, in short. It is really a beautiful thing: we are growing, even in these somewhat difficult times, as we call them. The Italian entrepreneur, the Italian manufacturer, the government and companies like Universal Marketing – which is in charge of promoting both companies and regions – are not giving up. We are growing in terms of visibility and also in terms of exports. I think this year was a good demonstration of this: we are strong.
Absolutely. And it’s a proof that also comes from his important role, a role of great responsibility as culinary director for the Italian Pavilion. A role of coordinating all the activities: show cooking, management, tastings … in short, everything behind the scenes that then the Fancy Food participants were able to experience. Can you tell us a little bit about what went on behind the scenes and what it meant for you to hold this position, certainly of great responsibility but also of prestige and, I imagine, pride?
Yes, it is quite an important role because we are talking about food, about food. Companies and regions want to have people taste their local products or the products they produce themselves. It’s a job that doesn’t end in the three-day event: you have to find the chefs, coordinate everything to have them perform during these three days, organize the products, put the recipes together. Today I made the rounds among the different companies where we placed the chefs and also among the regions-everyone was delighted. In fact, it was a great success. I’ll give you the example of Piedmont: we found a Piedmontese doc who lives here and cooked vitello tonnato, agnolotti and other specialties. So, even far from home, we were able to find the right people for each region and represent them in the best way. This is a great satisfaction. Everyone was happy and people were able to taste these products and recipes. This is promotion, this is our strength: Made in Italy.
Speaking specifically about Italian-ness, you mentioned that you have found people who have become involved. Is there a secret to taking this Italian-ness abroad and having it appreciated not only by Italian customers, but also by Americans and local customers? Or are we simply talking about products that inherently have an authenticity, a quality, that sometimes speak for themselves?
Yes, first of all, it is obvious that our products already make 90% of the recipe: they are excellent in themselves, and that is a key point. Then, the rest is done by the chef: when there is a good chef, a good cook, who knows how to create or reproduce a typical and authentic recipe, that’s it. It’s simple: we Italians are simple, but excellent.
Exactly. Quality and simplicity as strengths, authenticity as a key word for this promotion of Made in Italy through food. And of course through the commitment of figures like you, Chef Fabrizio Facchini, who with responsibility and passion continue to promote our Made in Italy overseas. Fabrizio, thank you very much. Today this Fancy Food Show comes to an end, but we are really happy with what it brought us and the moments we shared with Italians and non-Italians.
Thank you. Long live Italy and long live Made in Italy, always!
The article Fabrizio Facchini: “Made in Italy grows even in difficult times. Here at the Fancy Food Show, we proved it” comes from TheNewyorker.