We are at the Winter Edition of the Fancy Food Show 2025, an event of absolute importance in the global gastronomic scene, where Italy is Country Partner of the event with its own pavilion inside which are one hundred Italian companies dedicated to the promotion of Made in Italy. TheNewyorker had the opportunity to interview Nicola Fedeli, Executive Chef of the Fasano restaurant and one of the best-known faces of Italian dining in New York. During the interview, Fedeli shared his experience as an ambassador of Italian cuisine in the United States, emphasizing the importance of events such as the Fancy Food Show in educating the American public about the true Italian culinary tradition.
What does it mean to you to be an ambassador of Italian food in the United States?
Being an ambassador of Italian food is a great honor. Representing our country with all the sacrifices behind it is the apotheosis and achievement of our mission. Italian restaurants are like real embassies, not only for Italians but also for Americans who come to discover our cuisine.
How did you find the transition from the idea of traditional Italian cuisine to true Italian cuisine?
Sometimes people ask me about chicken parmesan, and I say I don’t make it because it doesn’t exist. I think there is still a lot of work to be done, but progress has already been made. Events like this serve to make Americans understand the original Italian philosophy and cuisine.
What is Americans’ curiosity about Italian cuisine?
Their curiosity is fantastic. For example, today that we prepare pacchero with tomato sauce, they often ask me how many minutes the pacchero cooks, because it is a difficult pasta for them to make at home.
What do you think about the candidacy of Italy and Italian cuisine as a UNESCO heritage site?
I think this is a super positive thing. Italy, over the years, is becoming stronger and more cohesive, and this nomination helps us stay united as chefs and cooks abroad.
Do Americans understand the regional distinctions of Italian cuisine?
It’s hard to say. I think we should be a little more compact in communicating Italian cuisine. When we talk about Italian cuisine abroad, we should do it in a united way, without dividing between northern and southern cuisine.
What will you prepare for us today?
Today we are making a three-tomato pacchero. It is simple, but not that simple; the secret is patience.
Can I visit you to taste it?
Of course! See you later for a taste. Greetings to all!
Many thanks to the Italian Trade Agency, the Specialty Food Association and Universal Marketing for hosting us at this prestigious event.
The article Fancy Food Show 2025: food education to stimulate curiosity, with Nicola Fedeli comes from TheNewyorkese.
