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  • At an event organized by the GEI (Gruppo Esponenti Italiani) at the New York Italian Consulate, three leading exponents of the Italian food and wine world on why Italian identity is here to stay and is spreading across the planet but only provided it be communicated strongly and effectively, in a way that shows that the Italian essence is unique. From Spritz to Parmigiano, to Piedmontese wine: a culinary experience that only a country as biodiverse as Italy can offer.
  • Mulberry Street in the early 20th century, a central street in Manhattan's Little Italy
    An Italian TV station makes a show that looks for ‘pure Italians,’ starting from their food choices. The result? Presumption, arrogance and lack of knowledge.
  • Dining in & out: Articles & Reviews
    Natasha Lardera(September 01, 2019)
    The summer months in Italy welcome many food festivals. Among them, two celebrate Italy's two DOP garlics: Aglio di Voghiera DOP, hailing from the province of Ferrara, in Emilia-Romagna, and Aglio Bianco Polesano DOP, from Polesine, in Veneto. Garlic is an important ingredient in Italian cuisine but it is not used in everything, many still believe it is, as its distinctive taste can sometimes detract from that of other more shy ingredients.
  • I love Italian Food presented 100per100 Italian Academy, an itinerant educational project aimed at promoting authentic Italian food across the globe, in New York, where they also released a new guide for where to find real Italian cuisine in the city.
  • Dining in & out
    N. L.(June 16, 2019)
    We all experience an uncontrollable desire for something cold and sweet yet not too fattening, so gelato and/or ice cream immediately come to mind. Gelato is gelato and ice cream is a totally different thing. And there also are sorbets ...
  • Like most holidays, Easter time is another reason for great Italian tradition and cuisine. The Easter lunch in Italy is a delicious reason for a spectacular meal, great company and a primal celebration of the end of winter and nature’s (not just Christ's) rebirth.
  • Lidia in her teenage years. (Courtesy of Lidia Bastianich)
    To commemorate the National Memorial Day of the Exiles and Foibe (Giorno del ricordo), the Italian celebration for the memory of the victims of the Foibe and the Istrian-Dalmatian exodus. World-famous Italian chef Lidia Bastianich has a story as a refugee that transcends the culinary industry. Lidia was born following the conclusion of World War II, a time when European countries were still settling border disputes. As a young girl, she grew up among three different cultures, each with a profound influence on her. Today, as a professional, Lidia’s childhood experiences and her family ties continue to prove monumental in her continued success.
  • (Photo credit: Gruppo Italiano)
    Futurist Eddie Yoon shared alarming data at a panel discussion with the Gotha of Italian specialty food in New York: younger generations want to cook less and less, in 20 years they won’t probably even drive to a restaurant but they will prefer to have their meals delivered at home, and they want to be fed as quickly as possible without waiting or staying in line. Is it real? Is the food industry ready for this? The panelists of Italian Table Talks, organized by Gruppo Italiano at the NYU Casa Italiana Zerilli-Marimò, had different thoughts about it.
  • Finalists during the third and last round of the Colavita Culinary Challenge (Photo credit: Iwona Adamczyk)
    Facts & Stories
    Chiara Basso(January 14, 2019)
    No culinary TV show could match the enthusiasm of both participants and public at the final round of the first-ever Colavita Culinary Challenge that took place at the Food and Finance High School (FFHS), the only culinary high school in New York City.

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