How Italy Plans to Turn Food Culture into a Competitive Advantage
With over 16 billion euros mobilized for the primary sector and agri-food export that has touched the historical record of […]
The garden that built a house: House of Grillo
For Travis Grillo, success never started in a meeting room. It started in the family garden. Long before Grillo’s Pickles
Fancy Food 2026, Sita Food recounts the wait of the fair
The countdown for the beginning of one of the most prestigious events in the world agribusiness sector is almost finished.
GialloZafferano USA Inc. is Born: The Company Consolidating the U.S. Presence of Italy’s Leading Food Media Brand
GialloZafferano, Italy’s #1 food media brand and among the most followed in the world, announces the establishment of GialloZafferano USA
Italian Cuisine Earns UNESCO Recognition, Takes Center Stage in New York
At the Italian Cultural Institute of New York, a new issue of ilNewyorkese was unveiled this week, dedicated to a milestone moment: the
Move Over, Heinz. Napoli Just Reinvented Ketchup.
Song e Napul, the beloved Neapolitan landmark on Housto Street, has done the unthinkable: created a ketchup worthy of Italian
Federico Desimoni: «The Balsamic Vinegar of Modena IGP is a collective good, not only a product»
Federico Desimoni intervened at the microphones of New York in the podcast Portraits, led by Claudio Brachino, offering a broad
Patrizia Pasqualetti and her ice cream as “point of happiness”
Patrizia Pasqualetti, one of the most widely recognized Italian master gelato makers in the United States, spoke to ilNewyorkese on
Patrizia Pasqualetti ice cream to tell the Italian tradition
Patrizia Pasqualetti was born in Orvieto, in Umbria, where her family opened the first ice cream shop in 1980. “I
Nicola Fedeli and His Approach to Italian Cuisine in New York
Born in Empoli and raised between Gambassi Terme and the Val d’Elsa, Nicola Fedeli’s relationship with food began long before