Seafood Why Coda Nera is a premium salmon? The recent partnership with Eataly is pushing the international expansion of La Nef, an…
Trends Opening without an opening party B-side Pizzeria can accommodate up to 38 people, features a Pavesi oven and is planning on…
Pasta & Rice What makes a good quality pasta? In an interview with Giuseppe Sacco, export manager at La Molisana, Italianfood.net finds…
Meat & Salumi Terre Ducali, why innovation is the key factor The Italian deli meat manufacturer is one of only five companies authorised to export hams…
Trends Identità Golose: Michelin starred chef under the same rood in NY and Chigago Eataly in New York will host the series of events, each of which feature some of Italy’s…
Coffee & Tea Caffè Vergnano takes coffee to the next level The Italian company is organizing two classes at Eataly New York and one class at Eataly…
Trends Davide Scabin opens his first restaurant in New York The Michelin-star chef is approaching the market with modesty, introducing traditional…
Pasta & Rice Italian pasta sales know no bounds Export is the phenomenon driving growth in this business sector today: the experience of…
Cereals & Legumes Pedon products to be used in Jaimie Oliver’s menu World-renowned chef, always an enthusiast of Italian cuisine and owner of a chain of 29…
