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

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 notice not one, but two misspellings; and what exactly is a “Wedding Soup?” Americans, on the contrary, have recognized some of the products that they usually find in the grocery aisles: products with Italian names, pictures, flags and wording such as “traditional,” “classic,” and “Made in Italy” that, except for the name and the evocative power, have little to do with Italy.

This phenomenon is known as “Italian-Sounding,” and concerns more than the 80% of the Italian food products sold in the USA percentage that skyrockets for certain categories, reaching for instance the 97% when talking about sauces.

This spread of fraudulent goods represents a serious damage to Italian producers that are unable to be competitive in the American market due to high export costs and the need to fulfil both long bureaucratic procedures, and production regulations. At the same time, consumers are attracted by deceptive packaging and lower prices that make them buy false products without even knowing.

I Love Italian Food is elated to welcome EatTiamo to the family, an Italian startup born in the year 2015, with a mission to combat this problem. How? Delivering each month a selection of authentic Italian products directly to the home of hundreds of American families, and raising their awareness of the true Italian tastes—making them understand the stories and the traditional recipes behind each product with videos, articles, and leaflets.

Each Box contains all the necessary information and ingredients for a full meal for 4 people, from the starter to the dessert. Producers are carefully selected. Small and medium-sized companies that use high-quality raw materials and are engaged in rediscovering the authentic Italian recipes are preferred. For many of them, EatTiamo represents the only possibility to reach a high-potential market like the American one.

A lot of the EatTiamo boxes are themed according to the idea of rediscovering regional recipes: after the Langhe Box, featuring risotto and the hazelnut cake by Enrico Crippa, a three-starred Michelin chef. The Tuscan Box, with pici pasta and truffle, and in April it’s Emilia Romagna’s turn to travel overseas. Thanks to the advisories of food experts, EatTiamo has selected real Made in Italy products that respect the quality, traditions, and flavors of Italian food. The meal begins with a mushroom spread, and followed by egg Tagliatelle with tomatoes and porcini mushrooms. In the box, there are also special products such as tomato paste for overseas clients who would like to take on the challenge of making an authentic Italian ragù. The box also contains an unsurpassable dessert to follow this rich meal: honey from Acacia, of which is a DOC Emilia production.

The April Box is a box of classic recipes, to tradition, but there are some EatTiamo boxes that are created solely to appeal to the trends of the American market, but without disregarding the research dedicated to authentic products in line with their mission. The “Italian Detox Box,” for example, has been created to satisfy the needs of customers with various intolerances and who are on the search for “healthy food.” Pasta made from white corn, eggplant sauce, Taggiasca olives, and artichoke spread are some of the products that represent the concept of well-being that combine both flavor and nature, as well as sheer enjoyment.

Check out the video to discover how I Love Italian Food has decided to utilize the ingredients of the April Box.

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 history never reported before. The analytics by Coldiretti reveal surprising results: the number one consumer of Italian cheeses is France, followed by Germany, Great Britain, and the United States of America.

At the top of the list of the 52 Made in Italy cheeses protected by the European Union through identification of PDO and PGI stand out Grana Padano and Parmigiano Reggiano, the two most requested Italian cheeses in the world. Unfortunately, more exports come with more imitations: Parmesan, Parmesao and Reggianito are only a few examples of the imposter cheeses that rely solely on Italian-sounding labels. A business that, despite the growth in export, continues to cost our country over 90 billion euros; equal to three-times the value of national food exports (source: Federalimentare, 2018).

But who is the real king of cheeses? We asked the I Love Italian Food community, the biggest network of Italian food-lovers in the world. A poll launched online, which engaged over 30,000 people from all over the world, and primarily connected food-lovers from the United States of America, Brazil and Europe.

With 59% of the votes, the 100per100 Italian community has declared Parmigiano Reggiano as the cheese most-loved in the world.

Do you know the difference between the two most loved Made in Italy cheeses in the world? There are six main differences that we have described in a succinct manner below:
1. The area of production: Parmigiano Reggiano is a product that’s exclusively produced in Emilia Romagna in the provinces of Parma, Reggio Emilia, Bologna and Modena, as well as the Lombardy province in Mantua. Grana Padano has a much wider range of production area that consists of Lombardy, Piedmont, Trentino Alto Adige, Emilia Romagna, and Veneto.
2. What the cows are fed: To make true Parmigiano Reggiano, the feed must be exclusively grass grown in the production area of where the cheese is produced. Contrarily, the cows that produce Grana Padano are fed silage (fermented, preserved pasture).
3. The Production: Grana Padano could be produced with two processing a day, while Parmigiano Reggiano must be produced only once per day.
4. The Rennet: Parmigiano Reggiano must be made with only rennet from the cows. Grana Padano can be made with animal rennet, vegetable rennet, or bacteria.
5. Conservatives: The discipline of production form the Consorzio of Parmigiano Reggiano forbids the use of any conservatives. For Grana Padano, however, the use of conservatives is permitted. Lysozyme is typically used for Grana Padano.
6: Aging: Grana Padano has less fat than Parmigiano since it’s aged for much less time. In fact, the total aging time for Grana Padano is 9 months with a maximum agings time of 24 months. Parmigiano Reggiano must be aged a minimum of 12 month, and can be aged for years to follow.[/vc_column_text][/vc_column][/vc_row]

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 trademarks of Made in Italy all over the world.
The fact that its name is untranslatable and that for everyone it simply remains "pasta" makes it one of the best known and loved products by all the citizens of the world.

But who enjoys delicious pasta the most in the world? According to the Association of Italian Sweet and Pasta Industries, the first consumers are Italians, with an average of 26 kilos of pasta a year per person. Followed by the Germans, the French, the British, the Americans and the Japanese who, alone, absorb 61% of Italian exports, 995 million euros a year.

However, not all pasta lovers know that pasta represents a nutritional model, the basis of a balanced diet between health and substance, goodness and sustainability.

Us representatives of I Love Italian Food travel around the world to share the wonders of true Italian pasta. One of those places being a country who simply are in love with the Italian kitchen as much as Italians: Japan.

This past March 4, we shared our pasta with an audience of food professionals in Tokyo.

Thanks to our collaboration with a true ambassador of Italian food in Japan, Chef Stefano Fastro of the Ristorante Stefano, who shared the values of the origins, characteristics, nutrition and proper pairings.

Finally, to delight the participants of the masterclass, an exceptional plate of spaghetti accompanied by the flavors of the Mediterranean, was created using the pasta of our partner Pastificio Granoro from their line: Dedicato (dedicated), produced with 100% Apulian grain.

Watch the video below to discover how the Japanese love and appreciate our pasta!

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 & B fairs in Southeast Asia, now in its 44th edition, with a calendar of activities to promote real Italian food in Tokyo.

On March 5th, the Japanese capital was the stage for the presentation of the 100per100 Italian Guide, with an exclusive Gala evening dedicated to Made in Italy, organized by I Love Italian Food.

In the heart of Ginza, I Love Italian Food celebrated authentic Made in Italy in Tokyo in The Kitchen restaurant Salvatore Cuomo, thanks to the collaboration of Salvatore himself, a true icon of Italianness, known throughout Asia as an ambassador of our cuisine .

During the Salvatore Cuomo event together with the master pizza Davide Civitiello and Makoto Onishi they entertained and delighted the guests with an exclusive performance and a special 100% Italian menu, created ad hoc for the evening.

The highlight of the Gala was the preview presentation of the Tokyo edition of the 100per100 Italian Guide, the guide to the premises that offer a true Italian culinary experience, the project created by I Love Italian Food to support the true ambassadors of Italian cuisine in the world.

The guide was created thanks to the involvement of an audience of Italians living in Japan, food and beverage experts who reported to I Love Italian Food the realities that every day offer the true flavors of Italy in Tokyo. From pasta to pizza, from ice cream to coffee: all iconic products of the Bel Paese.

For the moment, the 100per100 Italian Guide will only be available online at, but by the end of the year it will also be available in hard copy.

The presentation event was carried out under the patronage of ICE Italian Trade Agency and the Italian Chamber of Commerce in Japan, as well as the support of the partners of I Love Italian Food who took part in the evening:

Shop Italia Web Magazine, Cibus Connect, The Kitchen Salvatore Cuomo, Contadi Castaldi, Parmareggio, Casa Modena, Pastificio Granoro, Solania, Garage Pizza, SivanS Ltd, Future Food, Authentico.

On 4 March instead with the pasta masterclass, supported byPastificio Granoro, was created a true lesson on Italian pasta, during which were explained the characteristics, methods of use and perfect combinations to professionals F&B Japanese.

Finally, the evenings of 4, 6 and 7 March were and will be animated by Pizza Show in collaboration withGarage Pizza, appointments that are unmissable to be part of the project 100per100 Italian Show-the evenings, carried out in three authentically Italian pizzerias. I Tokyo-Peppe Naples is Ca ', Trattoria Pizzeria da Sasa ' e Bella Napoli, are made thanks to the support ofSolaniaContadi CastaldiParmareggio and Casa Modena.



Penne, spaghetti, farfalle, fusilli, rigatoni are just some of the hundreds of different pasta shapes, all designed to delight our palates and all with a unique story!

The Shapes of Italy, the mini web series created by I Love Italian Food and supported by Granoro to tell, in all its forms, pasta that has always been most loved and known Italian dish in the world.

12 unmissable stories for 12 traditional kinds of pasta narrated by international influencers cooking experts, examples of Italian and foreign people who, every day, show their love for the Made in Italy respecting the products, pasta in the first place.

We are waiting for you every Thursday on I Love Italian Food facebook page with The Shapes of Italy: a unique event to take a dip in the world of dry pasta.

Special thanks to all the international influencers who collaborated on the project:

Angelina in cucina, Die Jungs Kochen und Backen, Domenica Cooks, Flavoured with Love, Giacinta Trivero, Inaisst, La cucina di casa, Leslie en cuisine, Madame cuisine, Mondomulia, Sisters and Spice.