100per100 Italian Academy in New York

In the coolest neighborhood of New York, SoHo, last Sunday June 23rd, the NewYorker step of…

DISCOVERING FLAVORS OF PADUA

From the 8 to 12 of May, I Love Italian Food will be a media partner of Salone dei Sapori ; an…

The Warriors of Made in Italy

Beyond the borders of the Bel Paese, there is an often hostile world; A world where it’s not always…

The Box that combats false Made in Italy products in the USA

“Gorganzola,” “Mortadela,” “Italian’s Wedding Soup”… Italians are probably asking how we could not…

Parmigiano Reggiano or Grana Padano: which is the favourite?

The year 2018 was a ground-breaking year for Italian cheeses with an 8% increase of exports; a…

How to Share the World of Pasta with the Japanese

With over 13 million tons produced each year, pasta, the symbolic dish at the table, is one of the…

The first 100per100 Italian Guide, Tokyo edition, has been released.

I Love Italian Food returns to Japan, in conjunction with Foodex Japan, one of the largest F &…

THE SHAPES OF ITALY

Penne, spaghetti, farfalle, fusilli, rigatoni are just some of the hundreds of different pasta…

The 100per100 Italian Show in Dubai

In February I Love Italian Food returns to Dubai with a brand new project and a week of events…

100per100 Italian Kitchen in London with Aldo Zilli

After the United States and Spain 100per100 Italian Kitchen, a project signed I Love Italian Food…

Everything is Ready for the 100per100 Italian Lounge in Beijing

It's only a week away from the inauguration of the 100per100 Italian Lounge in Beijing, inside…

100per100 Italian Lounge Arrives in Beijing

It is not long before the inauguration of the 100per100 Italian Lounge in Beijing comes to life in…