Specialty Food Magazine is the leading publication for retailers, manufacturers and foodservice professionals in the specialty food trade. It provides news, trends and business-building insights that help readers keep their businesses competitive.
Issue link: https://www.e-digitaleditions.com/i/623506
At the press event, Maurizio Forte, trade commis- sioner and executive director for the U.S. of the Italian Trade Commission, noted that Italian food exports climbed 23.5 percent in the first eight months of 2015. "Now is the right time to go full speed ahead in the U.S. market and create new and wider opportunities for our companies," he said. "The Fancy Food Show is the most important show in the U.S. for specialty food." "We are very pleased to be part of a common initia- tive that supports Italian food in the U.S.," said Corrado Peraboni, CEO of Fiera Milano, in a statement. "We know American consumers love it and we see excellent participation by U.S. trade members in our trade show, Tuttofood. This market is important for Italian compa- nies and the Winter Fancy Food Show is a must-visit event for presenting top-quality Italian products." Antonio Cellie of Fiere di Parma said, "The U.S. is a key market for Italian products. The consumer behav- ior, changing toward a more conscious approach in terms of premium quality, certified origin, authenticity, and taste, is a great opportunity for Italian food com- panies to increase their market share in America. The trade show CIBUS has contributed actively to ensure its support to the Italian Trade Agency and underscore the strategic relevance of this market for Italian food producers." "It is an honor for Vinitaly International to rep- resent Italian wine at the Winter Fancy Food Show," said Giovanni Mantovani, director of Veronafiere. "We strongly believe that it is fundamental to work together to advocate and effectively communicate the rich- ness and quality of Italian food and wine. Thanks to a thematic Wine Bar and to the educational sessions organized by Vinitaly International Academy, we will have the opportunity to showcase some famous Italian wines along with some lesser-known gems." "The Fancy Food Show provides an unmatched opportunity for Italian food companies to gain access, in a quick and productive fashion, to the ever-changing U.S. market. It is a privilege to bring Italy's best foods to San Francisco," said Donato Cinelli, president of Universal Marketing. Italy Returns as Fancy Food Show's Country Sponsor F or the second time, Italy has signed on as the partner country sponsor of the Fancy Food Show. Although this is Italy's first time sponsoring the Winter Show in San Francisco, it was the inaugural country sponsor for the 2015 Summer Fancy Food Show in New York, and has long comprised the largest interna- tional contingency at both Fancy Food Shows. Under the banner, "The Extraordinary Italian Taste," approximately 60 different food companies represent- ing Italy from a variety of regions will exhibit as part of the Italian pavilion at the Winter Show, which is the West Coast's largest trade event dedicated to specialty food. Buyers and retailers can expect to see some of the country's best pasta, cheese, olive oil, cured meats, and other delicacies. Additionally, there will be at least 15 different wine tastings, cooking demonstrations, and other food events, including a bar and gelato stand, taking place at the pavilion throughout the show, which runs from Jan. 17 to 19. The country sponsorship participants are the Italian Trade Commission and a group of Italian gov- ernment and food industry organizations that include Federalimentare, Fiere di Parma, Fiera di Milano, and Fiera di Verona, as well as the Specialty Food Association's Italian agent, Universal Marketing. On Nov. 18, in conjunction with the Italian Trade Commission, the Specialty Food Association hosted a press event at its New York office to celebrate Italy's sponsorship of the Winter Show. Guests from major media outlets and publications enjoyed Italian hors d'oeuvres, cheese, and pasta prepared by chef Pasquale Cozzolino, of Ribalta Restaurant in New York. Products were provided by De Nigris, Grana Padano, International Winemasters, Kimbo Espresso Italiano, La Doria, Lauretana Natural Mineral Water, and Pastificio di Martino. association news 112 ❘ SPECIALTY FOOD MAGAZINE specialtyfood.com