Italian Crafted

Rich in fresh vegetables, whole grains, lean proteins, and healthy fats, Italian dishes like bruschetta are not only delicious, but also support heart health, boost energy levels, and promote longevity. 🍇🥒🍗

From vibrant salads to mouthwatering pasta, every bite brings you closer to a balanced, nutrient-packed diet. Embrace the Mediterranean way of eating and "Eat Well. Live Italian." 🍽️🌟

For more information visit https://www.ice.it/en/markets/usa/new-york

From the sun-kissed hills of Tuscany to the rugged vineyards of Sicily, Italian wine is a celebration of passion, tradition, and unparalleled craftsmanship. Centuries of winemaking expertise and old-world techniques coupled with modern innovation have led to wines that are both timeless and contemporary.

To ensure the best experience possible, consume wine responsibly and "Drink Italian. Taste Tradition."

For more information visit https://www.ice.it/en/markets/usa/new-york

Truly authentic Italian cuisine is simple and elegant, with high-quality ingredients like ripe tomatoes, aromatic basil, extra virgin olive oil, and creamy mozzarella providing delight in every bite.

Whether you're savoring a wood-fired pizza, a hearty risotto, or a delicate tiramisu, for "A True Taste of Italy" it's crucial to use products that have been painstakingly crafted from the source.

For more information visit https://www.ice.it/en/markets/usa/new-york

Often imitated but never fully replicated, the only way to know you're eating the highest quality products is to ask for "Real Italian Cheese, Please!"

Learn more at https://www.assolatte.it/it/home/assolatte-info

"More than 500 Italian cheeses have been granted PDO (Protected Designation of Origin) status, a legal designation by the European Union that ensures recipients are produced in their established region, using the traditional methods and specific ingredients that make each unique." Factors such as the quality of the milk, regional diversity, and the skilled artisans who craft the cheeses come into play when determining PDO status.

Learn more via SAVEUR Magazine:

If the Cheese Is From Here, You Know It’s Going to Be Good In Italy, centuries of tradition, sustainable agriculture, and peerless artisanship are at the heart of its widely loved cheesemaking culture.

There's nothing quite like the simple pleasures of Italy—a country where food, wine, and lifestyle come together in perfect harmony. Every meal feels like a celebration, every glass of wine tells a story, and every moment can be savored slowly.

Lucky for you, the Italian lifestyle can be enjoyed no matter where you live. Follow along all month long as we show you how to "Make it Authentically, Make it Italian."

For more information visit https://www.ice.it/en/markets/usa/new-york

The perfect wine and Italian cheese pairings can be made simple by following a few simple rules:

Match intensity: light wines like Pinot Grigio with fresh Mozzarella, bold reds like Chianti with aged Parmigiano-Reggiano.

Consider Flavor Profiles: When pairing wines with cheese, look for flavors that complement each other like the saltiness of aged Pecorino Romano pairs well with a slightly sweet wine like Moscato d'Asti.

Contrasting Textures: Pair creamy cheeses like Gorgonzola with a crisp, acidic wine like Gavi or a sparkling wine to cut through the richness.

By keeping these tips in mind, you can enhance your enjoyment of both wine and Italian cheese, creating memorable flavor experiences. But always remember to use Real Italian Cheese, Please!

Learn more at https://www.assolatte.it/it/home/assolatte-info

🇮🇹 Italian cheese is at the heart of Italian cuisine and renowned for its meticulous ingredient sourcing! From the rolling hills of Tuscany to the bustling markets of Naples, each part of Italy boasts its own treasures. 🍅🧀

Embrace the seasonality and tradition that make Italian food so special—fresh, local, and bursting with flavor. 🌿 That's why it's so important to ask for Real Italian Cheese, Please!

Learn more at https://www.assolatte.it/it/home/assolatte-info

An Italian twist on an American classic. Elevate this comfort food staple with fresh Italian cheese, roasted red peppers, and a zesty Italian salad dressing.

Ingredients:
2 slices Fresh Asiago
2 slices Italian or sourdough bread
1/3 cup roasted red peppers, rinsed and dried
Fresh basil leaves
1 Tbsp. Italian salad dressing

Instructions
Place slice of cheese on slice of bread; top with red peppers and, if desired, basil leaves. Place remaining cheese on top; close with slice of bread. Brush dressing over outside surfaces of bread.
Heat non-stick skillet over medium-low heat. Cook sandwich 3 minutes per side or until golden brown and cheese is melted.

Learn more at https://www.assolatte.it/it/home/assolatte-info

Parmigiano-Reggiano, Provolone, Gorgonzola, Asiago…The list of incredible Italian cheeses goes on and on. Often imitated but never fully replicated, the only way to know you're eating the highest quality products is to choose "Real Italian Cheese, Please!"

Learn more at https://www.assolatte.it/it/home/assolatte-info

We kicked off the week with a Meet & Greet Aperitivo in promotion of the 17 spirits brands that made up the Italian Pavilion at . Master mixologist, Michele Alfonso, created unique cocktails with featured products, proving influence in the world of American mixology.
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Last week, we assembled a round table of female wine professionals who discussed the state of the industry and shared their experiences in different fields as Women in Wine 📈🍷 Thank you to all who attended!

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🇮🇹🍴Join the Italian Trade Agency of New York as it concludes its Italian Restaurants Today initiative during La Settimana della Cucina nel Mondo, or the Week of Italian Cuisine in the World, with a masterclass led by Michelin-starred Chef Heinz Beck of La Pergola in Rome.
Today, November 15th, this free masterclass will be live streamed via Zoom from Sotto La Luna restaurant at 5:30pm Eastern Time.

Chef Beck will prepare a signature dish of Sedani con gamberi rossi, purea di melanzana affumicata e croccante di pane (Sedani pasta with red shrimp, smoked eggplant coulis and croutons) exemplifying authentic Italian culinary techniques and showcasing Made in Italy products.

The Italian Restaurants Today initiative is a project undertaken by the Italian Trade Agency of New York to promote authentic Italian culinary techniques and Made in Italy products in the American market with a specific focus on the Restaurant & Hospitality industry.
 
The Week of Italian Cuisine in the World, or La Settimana della Cucina Italiana nel Mondo, is a weeklong promotional action with the theme "At the Table with Italian Cuisine: Wellbeing with Taste" lasting from November 13th - 19th, 2023. 
Visit our link in bio to view other events and learn more.

Indulge in the taste of Italy with Chef Raffaele Solinas' signature dish: Paccheri in Ruota di Parmigiano Reggiano with Balsamic Vinegar.

Experience the magic of this exquisite recipe from our Masterclass at home!

🍝🧀🇮🇹

Today is the day!

Join us for an extraordinary journey into the heart of Italian cuisine with Chef Raffaele Solinas.

We're excited to savor his exquisite signature dish and learn from his incredible culinary experience. 🇮🇹🍷

👨‍🍳 Grazie for being a part of it all!

Chef Fabio Viviani took us on a delectable journey through the heart of Italian cuisine.

Let's savor the memories and flavors from this incredible event. 📸🇮🇹

Craving a taste of Italy at home? 🍽️

Try your hand at Chef Fabio Viviani's signature Italian dish! We're sharing the ingredients here so you can savor the flavors of authentic Italian cuisine in your own kitchen. 📖

Today’s the day! 🎉

Our Italian Cuisine Masterclass with Chef Fabio Viviani is happening TODAY at 11 AM CST.

Get ready to immerse yourself in the world of Italian flavors and traditions. 🇮🇹

🍽️✨ Meet Chef Raffaele Solinas, an Italian culinary virtuoso with a remarkable journey from Alghero, Sardinia to the heart of New York City.

🌟 Solinas trained in the art of hospitality and fine dining at the Culinary Professional Institute of Hotel and Restaurant Management and spending his summers working at 5 stars Restaurants Hotel Corte Rosada and Baia di Conte,

🎓After his graduation, Raffaele's career set sail with Princess Cruises, crossing oceans and continents. Yet, it was the majesty of the Hudson River that beckoned him to the heart of the Big Apple.

🗽🌆 With New York's skyline as his backdrop, he honed his culinary craft, ultimately crafting a remarkable restaurant of his own, Osteria del Sole, a true tribute to his Sardinian roots.

👨‍🍳 A seasoned professional, he's vice president of AICNY and has graced the prestigious James Beard Foundation. With an A-rating from the NYC Health Department, his restaurants uphold the highest standards of quality and hygiene.

🇮🇹Now, he's ready to share his culinary wisdom with you at our upcoming Masterclass on October 25, 2023. Don’t miss out! 🍴👨‍🍳

📅 Mark your calendars! Our third masterclass you won’t want to miss! 👨‍🍳

Join us on October 25, 2023, at 12 PM EST for a remarkable Masterclass on the Craftsmanship of Authentic Italian Cuisine with the one and only Chef Raffaele Solinas.

Explore the essence of Italian gastronomy with us! 🍝🇮🇹

Meet your next instructor!

👨‍🍳 From a passion for food in Florence, Italy, to becoming a culinary luminary in the US, Chef Fabio Viviani's journey is nothing short of extraordinary.

🇮🇹 With top culinary training and mentorships, he owned multiple successful restaurants and nightclubs by the age of 27.

🌟 Fabio's culinary and hospitality empire extended across the US, from Los Angeles to Chicago, and into airports, winning awards along the way. He crafted diverse cuisines, expanded his hospitality reach, and ventured into the hotel management business.

📺 Best known for his participation in Bravo’s Top Chef seasons 5 and 8 – earning the “Fan Favorite” title - Fabio's on-screen charisma matches his off-screen culinary achievements. He's a regular guest on national TV shows and a bestselling cookbook author.

Don't miss his masterclass on the Craftsmanship of Authentic Italian Cuisine on October 24, 2023, at 11 AM CST! 🇮🇹

Register today!

📅 Save the Date for our next masterclass!

Get ready to embark on a culinary journey with the incredible Chef Fabio Viviani on October 24, 2023, at 11 AM CST 🇮🇹

Mark your calendars for an authentic Italian experience! Register at the link in bio!🍝🍷

Today’s the day! 🎉 Our Italian Cuisine Masterclass with Chef Enrico Derflingher is happening TODAY at 1 PM EST. Get ready to immerse yourself in the world of Italian flavors and traditions. 🇮🇹

Meet the maestro of Italian flavors! 🍝

Introducing Michelin Star Chef Enrico Derflingher, the genius behind authentic Italian cuisine.

👨‍🍳 Born in Lecco in 1962, Enrico embarked on a culinary odyssey at Bellagio's Hotel Institute in 1977, honing his skills.

🌟 From Personal Chef to the British Royal Family to White House Chef under George W. Bush Senior, his journey has been a wild ride.

🍽️ In 1994, he earned his first Michelin Star, awarded by his mentor, Paul Bocuse. The Terrace of Eden in Rome saw more Michelin stars, and he's been named one of the world's top chefs, clinching the title in 2008.

🌍 He's cooked at the Olympics, represented Italy at G8 and G20 events, and even became a 'Commendatore of the Italian republic and ambassador of the Italian cuisine in the world.'

🇮🇹 Enrico is proud to be and ambassador of Italian cuisine worldwide and the President of Euro Toques International.

Join us on October 16, 2023, for his masterclass on the Craftsmanship of Authentic Italian Cuisine! 🍽️🇮🇹

🏔️ Framed by Austria, Slovenia, and the Adriatic Sea, Friuli Venezia-Giulia’s cuisine proves a delightful mash-up of Mediterranean and mountain flavors.

👇 Polenta prevails as the carb of choice in this northeastern region, easily surpassing pasta and rice.

🧀 Local cheeses lead by Montasio DOP, a delicate, semi-hard cow’s milk variety and Formadi Frant (Friulan dialect for “crushed cheese”), composed of the offcuts of other cheeses mixed with black pepper, are traditional staples.

🍖 Dishes lean heavily on meat, often accompanied by Austrian-Hungarian inspired cren, a sharp, brazen horseradish sauce, but nearby Veneto’s influence also sees Friuli-Venezia Giulia embrace freshwater fish.

🇮🇹 Literally translated to “poor cuisine,” cucina povera refers to the traditional recipes and cooking techniques that came out of Italy’s rural communities; in short, nothing went to waste.

🔎 Examples of “cucina povera” that Italians still enjoy today are:
📌 Bruschetta
📌 Cantucci (what we commonly know as "biscotti")
📌 Oxtail
📌 Panzanella
📌 Pasta e fagioli
📌 Spaghetti aglio e olio
📌 Tripe (often in lampredotto sandwiches from Florence or stewed in tomato sauce in Rome)

🤔 Which cucina povera dish is your favorite?

🇮🇹 Italian sweets reach far beyond cannoli, gelato, and tiramisu – check out a smattering of the bel paese’s lesser-known, yet equally delicious dolci:

🍭 Zuppa Inglese - Translated as “English soup,” this dessert most likely draws inspiration from English trifle, and layers Alchermes-dipped lady fingers and custard. A dollop of meringue often tops it off.

🌰 Ricciarelli - Dense, chewy almond biscuits with a hint of citrus, this Siena staple crowds bakery shelves around the holidays in particular

🍰 Cassata - The dessert darling of Sicily, cassata alternates layers of liquor-soaked sponge cake with sweetened ricotta and candied fruit. It is often adorned with a pink or green shell of marzipan and decorative flourishes.

The toe of the boot, 👢Calabria boasts a quintessentially Southern culture, landscape and cuisine. Dangling from the mountainous neighboring region to the north and sandwiched between the Ionian and Tyrrhenian seas, it offers an abundantly diverse menu, including:

🐷 The region’s iconic pork-based treasures: Capocollo di Calabria DOP, ‘nduja, and soppressata

🧀 Standout cheeses: Caciocavallo Silano DOP and Pecorino Crotonese DOP

🧅 Fruit & veg delicacies: Cipolla Rossa di Tropea Calabria IGP (Tropea red onion) and Fichi di Cosenza DOP (figs)

🐟 Of course, a region bordered on three sides by the sea does not disappoint where seafood is concerned: think an abundance of swordfish, anchovies, tuna and sardines

🥖👞✨ Fare La Scarpetta ✨🥖👞

🍝 Literally translated as ‘to make the little shoe,’ this idiom refers to mopping up the last of the sauce left on your plate. Next time the server sets a basket of bread on your table, make sure you save a slice to fare la scarpetta at the end! 🍝

🇮🇹🫑 September in Italy=peak pepper season!

Sweet and mild pepperoni headline peperonata, red bell peppers patiently simmered with tomatoes and garlic, the ideal sidekick to meat courses. The small and smoky friggitelli, meanwhile, are at their best when sautéed, roasted, or stuffed.