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  • A masterclass on the wines of Valpolicella conducted by wine educator and sommelier Filippo Bartolotta in the newly opened Di Palo Wine Bar, the latest venture by Little Italy’s iconic Di Palo’s Fine Foods, the “purveyors of New York’s Best Mozzarella.”
  • 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.
  • Giovanni Colavita
    Italian wine meets Italian food in the new partnership between leading Italian food company Colavita and wine industry veteran Nunzio Castaldo for joint ownership of Italian wine importer Panebianco LLC.
  • On the slopes of the volcano Mount Vesuvius (east of Naples) there are wines produced since Ancient Roman times. Presentation by the Consorzio Tutela Vini Vesuvio at Ribalta Restaurant
  • Some of Southern Italy’s most interesting white wines come from the Campania region. One of my favorite whites is Fiano di Avellino, a DOCG wine made from the Fiano grape. In Naples it is a top choice to go with many local dishes, especially seafood.
  • Dining in & out: Articles & Reviews
    Giulia Madron(May 27, 2014)
    Colavita brand presents its new selection of four wines to the American media. The collection hits the US market in collaboration with Terlato wines.
  • Dining in & out: Articles & Reviews
    N. L.(October 20, 2011)
    Italy in 2010 was the biggest exporter of wine in the United States, the largest market worldwide both in terms of volume and value. Vinitaly in the World analyzes the keys to this success and how it can be maintained finding ways to innovate, taking advantage of opportunities arising from new technologies and trends.

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