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

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]