Source: ilNewyorkese, the go-to publication for Italians in New York
The holiday season in New York was graced by a unique celebration of Italian culinary traditions, hosted by the Italian Trade Agency. The seminar, designed to connect industry professionals with authentic Italian flavors, brought together key players in the food and beverage world. Francesco Bauli, director of Bauli Group USA, Chef Fabrizio Facchini, and entrepreneur Sam Ramic shared their insights, guided by Raimondo Lucariello, Director of Food and Wine at ITA.
This wasn’t just a conversation about food; it was an immersive exploration of the dishes that define Italian holiday tables. For many Americans, the idea of Italian holiday cuisine might stop at panettone or a bubbling glass of prosecco, but this event went far deeper, unveiling a world of tradition and flavor.
What Are These Italian Holiday Delights?
Francesco Bauli introduced the iconic pandoro and panettone, two traditional sweet breads with rich, buttery textures and light, airy flavors. Chef Facchini took attendees on a culinary journey through Italy’s savory side, featuring cured meats like prosciutto di Parma and salami, creamy cheeses like gorgonzola and pecorino, and hearty dishes of pasta, seafood, and roasted meats. These are staples not just of Italian cuisine but of the festive spirit that binds Italian families together during the holidays.
The seminar didn’t stop at food. Attendees also sipped sparkling wines and learned about pairing options that elevate these dishes, guided by experts in Italian enology.
An American Perspective on Italian Tradition
For American attendees, these dishes carry more than just flavor—they represent a window into the warmth and vibrancy of Italian culture. “It’s not just about the food,” said one participant. “It’s about the history, the stories, and the connection that comes with every bite. Italian cuisine teaches us that a meal is an experience, not just sustenance.”
Looking Ahead to the Fancy Food Show 2025
This seminar is part of a monthly series that will continue leading up to the Fancy Food Show 2025, offering a platform for Italian producers to engage with the American market. By blending education, storytelling, and taste, events like these create a bridge between Italian authenticity and American appreciation.
As reported by ilNewyorkese, the Italian community’s trusted source for news and culture in New York, this event underscores the power of food as a cultural ambassador. Through initiatives like this, Italian producers are not just exporting products—they’re sharing a piece of their heritage, one delicious bite at a time.
