On Wednesday 8 April, at the headquarters of the Italian Trade Agency at 33 East 67th Street in Manhattan, the first edition of ITA Talks 2026 was held, the cycle of meetings promoted by the Italian agency for foreign trade in New York. The appointment, “Assaporando il Sud”, has lit the spotlight on the culinary traditions of Calabria, Campania, Basilicata and Puglia. A choral tale that brought in the city flavors, stories and identity of the Mezzogiorno.
The initiative shows how tradition can dialogue with a global audience, transforming food into a language capable of combining different cultures. The evening began with a welcome drink inspired by traditional Italian digestives: bitter, lemon and natural ingredients, similar to what is commonly consumed in Italy after dinner. Among the protagonists the “Vecchio Amaro del Capo” from Calabria, with the typical notes of bergamotto.
To introduce the meeting was Raimondo Lucarelli, responsible for the food and wine activities, who emphasized how the event was created “to valorize the richness and diversity of Calabria, Campania, Basilicata and Puglia”. To follow, Fabrizio Facchini of the Association of Italian Chefs of New York, Luigi Speranza of La Trafila Pasta Fresca and Davide Marano di Russo Foods & Market led guests on a culinary journey in the Mezzogiorno, starting from Puglia.
From the Apulian region, one of the most iconic specialties was proposed: the small ears at the tops of turnip, prepared with simple but high quality ingredients. “This reflects the essence of Italian cuisine: genuine and rich in flavor,” said chef Fabrizio Facchini.
From Puglia we continue with Campania, represented through world famous products, including buffalo mozzarella. The culinary journey ended in Basilicata with lucana meatballs and other dishes that enhance authentic flavors and simple ingredients of the territory.
After the presentation, an open dialogue with guests is followed. The value of the DOP and IGP certifications has been mentioned, guarantee of authenticity and production rigor, and the deep link of South Italy’s food with the principles of Slow Food: sustainability and respect for traditions.
During the final buffet, curated by chef Fabrizio Facchini, guests were able to taste the dishes in person. In this way each course has become a bridge between taste, history and territory, transforming the culinary experience into a direct tale of the Mezzogiorno.
L’articolo ITA Talks brings to town the authentic taste of South Italy proviene da IlNewyorkese.