The Choice of American Restaurant Owners: We Stand with Made in Italy

New York, November 22, 2019 - Promotion, opportunity and ambition.
These are the three key concepts that emerged during #ISTANDWITHMADEINITALY—the initiative organized by I Love Italian Food together with AICNY, on the occasion of the IV Week of Italian cuisine in the world, that henceforth came to life on November 20 at the prestigious Institute of Culinary Education of New York.
"If the consumer is free to choose not to buy the original product, because of the increase in prices, for restaurateurs it must be a choice of field, they must choose Made in Italy". Alessandro Schiatti, founding member of I Love Italian Food, opened the afternoon with these fortifying words dedicated to the new US levies. I Love Italian Food is a cultural association committed to the promotion and defense of the authentic Italian food and wine culture.
This was followed by the interventions of the experts and opinion leaders involved in #istandwithemadeinitaly, including the contributions of entrepreneurs, chefs, representatives of the Consortiums, journalists and institutions.
Federico Tozzi, general secretary of the Italy-America Chamber of Commerce, which sponsored the initiative, highlighted how these tariffs can represent an opportunity in a complex market like the US, however that must place a strong focus on product quality. Just one month after the forceful entry of the new tariffs, national institutions began moving with more concrete actions. Antonino Laspina, ICE New York Director and Coordinator of the US Network, reported that the ICE Agency has already put specific support activities in place for the categories affected by the levies, which will provide the first opportunity for enhanced promotion at  Winter Fancy Food. This will also create the visibility Country Partner will give to Italy in the 2020 editions of the event.
The centralized point of view proposed by the world of chefs, represented by the Association of the Italian Chefs of New York is Fabrizio Facchini, whom expressed his position reassuring professionals even in terms of food cost. He highlights the importance now, more than ever, for restaurateurs to collaborate with importers and distributors, through advantageous agreements, and to continue buying Made in Italy, thus reducing the consequences on costs.
Precisely in these idealities is one of the most appreciated and taken up visions during the initiative was that proposed by Michele Casadei Massari, executive chef and founder of Lucciola. Chef Michele emphasized that we must not surrender in the face of difficulties and, just like King Kong climbed the Empire State Building, going higher, using the tariffs as an opportunity to enhance our knowledge and our excellence.
The same excellences hit today by the tariffs, in particular those of our dairy sector, were represented by the Consortium for the Protection of Denominations of Origin that supported the #istandwithmadeinitaly initiative. In particular, the Consortiums of Asiago, Gorgonzola, Pecorino Toscano, Pecorino Romano and Pecorino Sardo were introduced, each launching a clear message shared by the representatives of the category: the importance of promoting and transferring knowledge of our products , spreading the awareness and value of Italian traditions.
The voices of importers and distributors we also present to supplement the overall view on the tariffs, represented for the occasion by Sogno Toscano, who in turn suggested an optimistic attitude, based on clear marketing actions, able to transmit stories, characteristics and values of authentic products. Products that will be compared to "domestic" products, those of American production, of ever increasing quality, but undoubtedly still far from our own. To witness the quality of our original products, the presence and support of the partners Montanari & Gruzza, Urbani Truffle and Pentole Agnelli.
Another important topic presented on the table of the fight against duties was the importance of the traceability of the supply chain,which told by Authentico, a partner of I Love Italian Food. Authentico founder Giuseppe Coletti explained the simple and easy traceability system accessible to recognize the original products, through their digital application.
The media point of view could not be missed, of course. An interpretation was led by La Cucina Italiana, a leading magazine in the sector, recently returned to the US market with a renewed edition. Sabina Montevergine, journalist and editor, explained the importance of communicating correctly to an audience that is deeply interested in Italian products, as it turns out to be the American one. Interest for both the history of products and the producers, and the indications to be able to recognize the original product and get out of the dispute parmesan vs Parmigiano Reggiano, from which, as expected, Made in Italy will always prevail.
The #istandwithmadeinitaly event was made possible thanks to the partners and friends of I Love Italian Food who contributed to the organization of the event and took place during the Italian Cooking Week, in particular, thanks for the support and protection the Consortium of Asiago, Gorgonzola, Pecorino Toscano, Pecorino Romano and Pecorino Sardo; Montanari & Gruzza, Tuscan Dream, Pentole Agnelli, Urbani Truffle, Authentico, La Cucina Italiana, Dissapore and the Italy-America Chamber of Commerce for sponsorship.


There are many hypotheses as to why the US is applying duties on the main Italian PDO cheeses, but regardless of which is the right answer, Italian dairy producers have little to do with the aid given to Airbus by the European Community.

What can we do in the face of this injustice? Complain? Stand and watch? Nope, We Stand with Made in Italy!

Since the union we’re up against is strong, we have asked for help from all those warriors who work and struggle every day to safeguard and promote our products and our cuisine. Together with them, we have created this first appointment dedicated to authentic Made in Italy, made precisely during the IV Week of Italian Cuisine in the world.

An afternoon dedicated to restauranteurs and food service professionals that will take place on Wednesday, November 20 at the prestigious Institute of Culinary Education of New York. An event organized with the Italian Chef Association of New York and with the participation of the Consortium of Asiago, Pecorino Romano, Pecorino Sardo, Gorgonzola, Pecorino Toscano, and the New York Chamber of Italian Commerce. The event is furthermore in partnership with Authentico, Sogno Toscano, Montanari & Gruzza, Pentole, Agnelli e Urbani Truffle, in addition to the media support of La Cucina Italiana, whom have recently returned to the US market, and Dissapore.

The purpose of the initiative is to defend our products by relying on our food and wine patriotism and, at the same time, to make it clear through a practical lesson on food cost, that quality remains the true convenience that lies at the base of our cuisine. It’s a figure that unites our past, present and future at the table.

The appointment will articulate many points with the contribution of experts and opinion leaders of our food sector. To open the dance, Federico Tozzi, general secretary of the Italy-America Chamber of Commerce of New York will give a snapshot of the US market, one month after the entry into force of the duties. Followed by Alessandro Schiatti, founding member of I Love Italian Food who will explain why #istandwithmadeinitaly. To support him Michele Casadei Massari, chef and founder of Lucciola NYC, with a practical simulation of food cost, pushing restaurant owners not to give up the original products. It will then be the turn of the contributions of the representatives of the Consortiums protecting the supporters of the initiative: Marco Invernizzi for the Consortium for the protection of Gorgonzola PDO cheese, Marco Forte for the Consortium of Pecorino Toscano DOP, Gianni Maoddi will bring the point of view of the Consortium for the protection of Pecorino Romano, and again Luca Cracco for the Consortium for the Protection of Cheese Asiago DOP and Annalisa Uccella, on behalf of the Consortium for the protection of Pecorino Sardo PDO.

The contributions will then give space to the world of entrepreneurs and distributors with our partner Sogno Toscano. Raising awareness from the point of view of communication will be Sabina Montevergine, journalist of La Cucina Italiana. Followed by the important speech by Giuseppe Coletti, founder of Authentico, partner of I Love Italian Food in the protection and promotion of original Made in Italy together with our other partners Montanari Gruzza, Urbani Truffles USA and Pentole Agnelli .

To close the talks is one of the leading representatives of the Italian Association of Chefs in NY: Fabrizio Facchini, chef and member of the board of the Association alongside Francesco Panella, who now a symbol of Made in Italy and has been recently appointed Global Communication Director of the Association. Both will bring the point of view of restaurateurs, and entrepreneurs in the sector for the reason that if consumers could stop taking authentic Italian products from supermarket shelves, restaurateurs must instead continue to share our cuisine, our land and our culture, right through our typical products, transforming this possible criticality into a distinctive value, in the choice of final field, #ISTANDWITHMADEINITALY

The event will conclude with a tasting of pure 100% Italian products versus the "fake" products from overseas in order to compare flavors, consistency, colors and smells. A comparison from which, incidentally, we are sure to come out winners.

World Pasta Day: the Christmas of Pasta and Italians on the 25th ... of October

In a provocative way, we could almost say that we Italians should celebrate Christmas in October. Yes, even this year we celebrate World Pasta Day, an event with similar religious colors for the connoisseurs of the palate, established in 1995.

2019 will bring a significant novelty to the anniversary: this year we’ll have the first edition of “Al Dente, The Italian Way of Pasta,” a festival that involves 130 restaurants around the world and offers pasta lovers a remarkable gastronomic itinerary—a real silk route for carbo-kamut-integral lovers. From New York to Shanghai, from Rome to Tokyo, from Napoli to Brisbane. World Pasta Day sanctifies pasta at every latitude with prestigious chefs involved at every level of the project, who propose recipes in their restaurants using a base of spaghetti, penne, orecchiette, or rigatoni. The shape of the pasta is not as important, however, as the celebration of the most iconic products of our gastronomic culture.

I Love Italian Food is a partner of this project, which perfectly matches our mission of defending and promoting the true Italian food and wine culture in the world. In line with our founding values, "Al Dente" is an unmissable opportunity to spread and defend true Italianness through our fellow countrymen abroad, celebrating an anniversary that obviously needs to combine innovation and tradition to expand both its own horizons and the audience of people reached.

Furthermore, the name is not at all random: for almost all Italians, apart from the seasoning, the quality of the pasta or the format, the obligatory condition for our favorite food is that it is cooked al dente; the error in cooking is not tolerated.

Nowadays there is spontaneity, at least for the Pasta Lovers, to ask oneself almost Hamletic doubts: "In which direction is pasta going? Where do we want to bring it to the next and less near gastronomic future? What does the present impose on us in view of the passwords of the coming decades? "

Beyond the cultural and traditional implications, pasta perfectly represents the all-Italian ability to bring the tricolor identity to the world: a food of poor and ancient origin, versatile and always appreciated, with a transversal use in dowry to a few, timeless and precisely because of this leitmotif of our future at the table.

Although in 2019 cars are not yet flying, but pasta does. It takes on a thousand directions, satisfying food needs and desires for palates of all types. Starting from the call of the true tradition, from the past that returns and teaches, and combining this with the introduction of new production techniques (3D PRINTERS that produce pasta, but can you imagine?) And new raw materials, we are sure that the pasta is the true paradigm of food sustainability in this first century of 2000.

Gustatus 2019 becomes the true festival of Maremma enogastronomy

The I Love Italian Food team was chosen by the municipality of Orbetello committee of Comune di Orbete to redevelop the entire festival: between new entertainment activities and special guests this edition will be a real novelty and the test bed to make Gustatus—a brand exportable beyond the boundaries of the earth it represents.

The focus of the event remains the exaltation of the Maremma; of its flavors and traditions. Thanks to a team of seven local experts who have formed our scientific committee, we are certain that we have kept the authenticity of the area alive. Our essays, with their advice and suggestions, have generously supported us in defining the program.

The members of this committee all have a key role in promoting the area: Emiliano Lombardelli, executive chef of the Dama Dama di Porto Ercole, is an expression of local haute cuisine. Luca Terni, 3 times the best butcher in Italy, represents the artfully carnivorous tradition; while chef Alessandro Martellini, currently active in Tyrol, bears witness to the affection of the Maremma doc for his own territory.

They are joined by a very important member of the Orbetello community, Pier Luigi Piro, president of the Orbetello Fishermen's Cooperative, a Slow Food Presidium and the marine soul of this committee.

Representing the trade associations, with their ideas, are Gloria Faragli of Confesercenti, Gabriella Orlando of Confcommercio and Paolo degli Innocenti, managing director of Conad del Tirreno.

As far as entertainment activities are concerned, guests of the festival and tourists will be able to attend numerous cooking shows to demonstrate their abilities in the kitchen. There will be prominent faces of local food and wine, including Emiliano Lombardelli, winner of the episode of 4 Restaurants dedicated to the Argentario Promontory, and Luca Terni, in addition to the Pastry Chef Paolo Rufo.

They will also be alternated by some nationally known Chefs who will give us their idea of Maremma and who will contribute to the redevelopment of the festival with their skills but also with their notoriety. The show at the stove will be assured.

For this 2019 edition of Gustatus we have also thought about the little ones, who will have the opportunity to participate in first person: we have dedicated real workshops for children to them, so that they can experience the kitchen experience under their gaze for a few hours and with the precious advice of the masters of the territory.

In the calendar of events there will also be food tours through which curious and gastronomy enthusiasts will have the opportunity to discover and visit local companies: an excellent strategy to exalt even more the value and the traditional art of the virtuous producers of area, for years linked to the territory and its customs.

Those present will also have the opportunity to enjoy the beauty of the splendid setting of the Argentario with tasty aperitifs aboard the Remus boat, made available by the Orbetello Fishermen's cooperative, led by Pier Luigi Piro.

To satisfy the appetites we will think instead of the Oil Square and the Market of Flavors, two focal places of the event that represent one of the novelties of this fourteenth edition of Gustatus.

In conclusion, a note of merit and special thanks go to the municipality of Orbetello and to the whole municipal organization chart that this year has bet on this event to give prestige and visibility to the whole territory, as well as to the Welcome Maremma organization, which for years has been committed to promoting this splendid corner of our peninsula.

Thanks also to Kaiti Expansion, our communication and organization partner.

Finally, thanks to Conad, the main sponsor of the event, which shows that it still strongly believes in the richness and potential of regional products and has been supporting this event for years.

Straight from LA the web series about Italian Food

I Love Italian Food is launching a webseries in Los Angeles with 5 episodes dedicated to Italian food.

Eatalians, conceived and run by Alessandra Gambini, food influencer and winner of a Taste Award, co-produced by I Love Italian Food and produced under the direction of Mirko Urania, Italian series director such as Carabinieri, Don Matteo, etc. Ten episodes created with the objective to defend the authenticity and versatility of Italian cuisine under the shadow cast by the banner of the stars and stripes.

To pursue this goal we turned to five of our illustrious compatriots who moved to Los Angeles, and to whom we asked to tell us about their very personal vision of an Italian recipe: under the supervision of Alessandra, our testimonials must each enhance a specific fruit and vegetable product exported overseas using their own recipe.

The series is in fact part of the broader project "Fresh up your life!" Whose mission is precisely to promote plant-based products from our land on the American public.

The first episode, dedicated to tomatoes, will feature the director and documentary filmmaker Vanessa Crocini who will perform in the making of the much-loved pici al-aglione, a great classic of the Tuscan tradition. A popular dishhearty and with an ancient tradition behind it. An excellent representative of that simple, genuine and spontaneous goodness of our regional cuisine. On the surface, a simple pasta, which however bears witness to the incredible variety of our cuisine even when it comes to poor dishes.

For the second episode of Eatalians we instead turned to Maurizio De Togni, musical composer for Franco Battiato, to name one, and a professor at the University of Southern California & Musician Institute Hollywood. Between teaching and consultant work for the Maroon Five under the stage name OttO, he found the time to give us his personal version of the yogurt and kiwi smoothie, a simple, fresh and always good snack for the hot Los Angeles summers.

The protagonist of the third episode will be actress Francesca Graglia, who will create a strudel.

Although traditionally known as a sweet, Francesca will present her savoury version made with cheese, pear, and vegetables that will be featured this episode. A combination now very common in our tradition, now to be a part in the ancient roots of the strudel.

The second to last episode of the series will feature vegan rockstar chef Robbie Angelucci, who will create a fresh rainbow salad using apples.

The guitarist, originally from Lanciano and a strong supporter of the vegan diet, chooses a salad with bright and brilliant colors to win your eyes even before your taste buds. Through using wholesome and healthy ingredients, we will see yet another example of the simplicity of the Italian kitchen.

Last, but certainly not least in our circuit of Los Angeles will be a dish with a base of blood oranges. Our guest Gianpaolo Croce, General Manager of Eataly, will demonstrate the use of this very curious and authentic Siciliano treasure. His blood orange tiramisù is a perfect example of the commingling of a typical recipe of the north with products of the south. A meeting that undoubtedly produces a winning result, capable of satisfying even the most curious tastes.

With this miniseries I Love Italian Food marks another important step in its growth process and shows that the defense of our culinary culture continues without geographical limits.


They call it the Land of the Rising Sun, but the light of day is not the only thing rising in Japan. Over the past decade, Italian agri-food imports have increased by 51% (source: Agrifood Monitor). Important numbers that show how, despite the geographical and cultural distance between our countries, Japan remains one of the top nations in the world that appreciates Made in Italy, especially regarding Food & Beverage.

It represents the fifth market in the world for the export of Italian food products and the opportunities are on the rise since the Jefta (Japan-EU Free Trade Agreement) entered into force on February 1, 2019. This is the free trade agreement between Japan and the European Union, which will lead to a significant reduction in tariffs on important Italian food & wine products, as well as the mutual recognition of agri-food brands with Geographical Indication.

The European certifications PGI and PDO are the protagonists of the last Nipponese success of I Love Italian Food.

In collaboration with the Consortia for Protection, on the 3 of July we presented three products that greatly represent the Italian tradition of processed pork: Mortadella Bologna PGI, Cotechino Modena PGI and Salame Cacciatore PDO.

Integrating into the Japanese market is no small feat and the first step in getting our products appreciated is to introduce them to local consumers. This is why the city of Yokohama was the setting for a workshop led by a true ambassador of Italian cuisine: Adriana Vallone, a teacher of Italian culinary arts for over 20 years in Japan, and founder of the La Mia Italia cooking school, in Tokyo. Attending the event was an audience of 100 local catering professionals who listened to the enchanting history of these three Made in Italy products that are certified and promoted by the EU.

Chefs and restaurateurs have had the opportunity to learn not only about the origins, characteristics and nutritional values of these Italian excellences, but also to discover the correct uses and combinations. A journey through history and tastings in which, unexpectedly, Cotechino Modena PGI was declared the most appreciated product by the Japanese.

A new success in a strategic country like Japan, realized with the support of the Consortium of Protection of Mortadella Bologna PGI, Cotechino Modena PGI and Salame Cacciatore PDO, in regards to the European Union funded project Arigat-EU, the authentic deli meat from Europe, of which I Love Italian Food is a promoter.

Watch the video to see Japanese chefs grappling with our deli meats!

The 100 places to eat authentic Italian food in NY

New York is the city that never sleeps, but to keep you awake, do you know where to find authentic espresso? On a hot summer afternoon, walking through Central Park, would you know where to find a real gelato to cool off? And an authentic Neapolitan pizza for an outing with friends or a plate of real spaghetti for a date for two?

The answers to all of these pressing questions has been answered on June 24 thanks to I Love Italian Food, who has launched the 100per100 Italian Food Guide of New York: a compilation of over 100 places in the Big Apple that offer authentic Italian cuisine.

To do this, we involved 150 professionals, Italians, NY residents, real ambassadors of Italian food who voted for four categories - Restaurant, Pizza, Gelato, Espresso - suggesting the places where margherita pizza is seasoned with real mozzarella and where the carbonara has no cream among its ingredients.

A new piece for I Love Italian Food in the promotion and protection of the 100per100 Italian, created thanks to the collaboration of friends and ambassadors. Above all, thanks to the hard work done every day by the true warriors of Made in Italy: the chefs who introduce our products and our traditions in the Big Apple.

The exclusive setting for the official launch of the NY Food Guide was the Annual Party of I Love Italian Food's partner, Urbani Truffle. An evening to celebrate Made in Italy, which gave over 600 guests the unforgettable experience to cruise on the Hudson River, enjoying the Manhattan skyline and taking home the knowledge of the 100per100 Italian guide in NY.

The 100per100 Italian Guide of New York is also available in digital version at and it is possible to find all the places also included on the Authentico App.

The 100per100 Italian Guide of New York is a project of I Love Italian Food, published by Kaiti Expansion and realized thanks to the support of the following partners: Urbani Truffles, Le 5 Stagioni, Smeg USA, Nonno Nanni, Consortium of Balsamic Vinegar of Modena IGP , Sogno Toscano, Valpizza, DHL Global Forwarding, Granoro and Authentico.

100per100 Italian Academy in New York

In the coolest neighborhood of New York, SoHo, last Sunday June 23rd, the NewYorker step of 100per100 Italian Academy has took place, a project designed by I Love Italian Food, that aims to promoting the authentic Italian food.

Made in Italy food is available in the Big Apple since many time ago that has become a real tradition, taking with itself as such, adaptations that often changed the original products and recipes.

This is  why the aim of 100per100 Italian Academy is to discover and rediscover all the secrets of the authentic Italian products, sharing them with the chefs and the restaurateurs, those who use them every day and have the hard task to share them with the newyorkers.

An afternoon dedicated to the Italian excellences, where food and design, both made in Italy, were combined together, in the glamour setting of Scavolini Soho Gallery, the New York showroom of the 100% Italian company that proudly represents the Italian style worldwide.

So the kitchens by Scavolini were the setting of five exclusive performances to share Italian products. Close attention to the theme of the original Balsamic Vinegar of Modena PGI, in partnership with the Consortium. An iconic product from the Food Valley that has been declined in several dishes and matching, while the guests where drinking a cool Cherry soda made with Balsamic Vinegar, to face an hot June.

For the opening, Chef Silvia Barban, executive chef of LaRina Pastificio e Vino, in Brooklyn, prepared her workhorse: handmade pasta, made at the moment. The it was the turn of L’Arte del Gelato that prepares gelato according to the authentic Italian tradition and that proposes Balsamic Vinegar of Modena PGI matched with two classic flavors: strawberry and fiordilatte. Then the guests were delighted by the taste of the original dish made by the young Chef Massimiliano Eandi, fusilli with squacquerone cheese and Balsamic vinegar. A special area has been also dedicated to the unit experience of the sensorial tasting, to discover all the secrets about Balsamic Vinegar of Modena PGI.

Later the performances were focused on the tales about one of the most symbolic cheeses in the North of Italy, stracchino, in partnership with our partner Nonno Nanni and with the cooking show by Chef Raffaele Solinas, executive Chef of Maiella restaurant and Vice President of Associazione Italian Chef New York. Finally, Rosanna Di Michele, Chef from Abruzzo and born into a family of pizza maker, amazed the guests with her inspiration and creativity proposing a million toppings for 100% Italian pizzas by our partner Valpizza.

100per100 Italian Academy has been a successful afternoon, not only thanks to the collaborazione of the partners of I Love Italian Food - Scavolini, Balsamic Vinegar of Modena PGI - The Original, Nonno Nanni, Valpizza, Sogno Toscano - but also thanks to the participation of friends and professionals, among many members of the Associazione Italiana Chef New York.

Non only the Vice President Raffaele Solinas and the already mentioned chefs, but also Chefs and Pizza Master like Cesare Casella, Fabrizio Facchini, Gennaro Pecchia, Odette Fada, Roberto Caporuscio and many others.


From the 8 to 12 of May, I Love Italian Food will be a media partner of Salone dei Sapori ; an event to discover the flavors of one of the many pearls of the Italian scene: Padua.

The location of this event will be Palazzo della Ragione, with its oldest covered market in Europe, but also Piazza della Frutta and Piazza delle Erbe. Not only food and wine tastings but also meetings, talks and in-depth moments to grow the culture of taste and reflect on the future, rediscovering the excellence, the traditions, the flavors of the territory.

The idea of the Salone dei Sapori is born from the desire to celebrate 800 years of knowledge and flavors: 800 years of history for the Palazzo della Ragione, and of excellent food and wine for the oldest covered market in Europe, under the Salone, and the same goal also in view of the University, the pride of the city of Padua, which will turn 8 centuries in 2022.

Salone dei Sapori celebrates the city, the territory and its culinary excellence with an event that combines history, science, art and taste in the name of sustainability and respect for the environment. Thanks to a series of meetings and events in the heart of Padua, they will tackle the food theme with unmissable experiences and appointments related to the culture of taste, declined for each type of audience.

Among the most important themes is the enhancement of local products with tastings by Slow Food are Prosciutto Veneto DOP and white corn. Additionally addressing the issues of sustainability, food culture and education, organic farming, green economy, innovation and respect for the environment.

I Love Italian Food will be the protagonist of one of the events on Saturday, the 11 of May at 7 pm: "Tradition is a successful innovation". Every tradition is born from an innovative gesture and, at the same time, an innovation is really such if it is able to become tradition: a compelling theme deepened by Alessandro Schiatti, CEO of I Love Italian Food alongside the restaurant legend, Arrigo Cipriani, of food historian Danilo Gasparini, and Anna Maria Pellegrino president of Italian food bloggers.

Five days of events, tastings and insights that will also include famous names from the national culinary scene. Names such as chef Antonino Cannavacciuolo with his show cooking on Sunday 12 May, and the Alajmo family, 5 Michelin stars and 10 local excellences of Made in Italy and leader in international cuisine, as well as Luigi Biasetto, Master Pastry Chef world champion.


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 mozzarella that glows over pizza. Beyond the borders of the Bel Paese, there are, fortunately, thousands of warriors ready to defend that mozzarella and beyond.

The kitchen is their battlefield, pots and pans their weapons, the traditions of Italian cuisine the precious treasures to keep. Who are we talking about? Italian chefs abroad and the passion that drives them every day to protect real Made in Italy.

Abroad, everyone loves Italian cuisine, but not everyone really knows our products and authentic recipes. It often happens, therefore, that customers complain that there is no carbonara cream or want to add "pepperoni" on the pizza. And so it's up to our chefs, miles and miles away from dear Italy, to have the daunting task of explaining the real carbonara, the real pizza, or the real Parmigiano cheese every day. Or to invent valid alternatives to make our products appreciated with local food habits, combining exotic tastes with homegrown delicacies.

We at I Love Italian Food strongly believe in the power of our chefs, the first ambassadors of Italian cuisine in the world, to spread authentic food and wine culture abroad. This is why we have created a new project, that gives a word from one of the chefs weekly. We ask them to tell their story, and to tell us about their experience from every corner of the globe, in contact with different culinary cultures.

The stage of these stories is Show Food, the new broadcast program on Radio Radio every Monday at 12.00, hosted by Francesco Vergovich and Enrico Camelio.

United States, France, United Arab Emirates, United Kingdom, Thailand, China and Australia are just some of the countries from which we interviewed those whom, every day, conquer the title of Warriors of made in Italy—the same people that defend the treasures of our tables. With passion and commitment, they make a fundamental contribution to the spread of real Italian food in the world.

Special thanks to the chefs interviewed in this first edition of Show Food, and to the many others that will come: Ciro Cristiano, Luca Tresoldi, Pasquale Cozzolino, Salvatore Cuomo, Stefano Brombal, Carmine Amarante, Raffaele Solinas, Salvo Sardo, Aldo Zilli, Alessandro Miceli, Luca Appino, Michele Casadei Massari, Leonardo degl'InnocentiFabio Nompleggio, Peppe Errichiello, Giovanni Alajmo and Davide Civitiello