By: Chuck Pecoraro
In the sometimes snobbish, often ostentatious world of gourmet food, there are seared foie gras with rhubarb tart, hamachi with sea urchin vinaigrette, and kumamoto oysters with mango sorbet.
And then there’s Italian salami. Italian salami? How does this processed meat with a gnarly chub, fermented tang, and winelike aroma belong in the élite company of connoisseur cuisine?
Source: https://italoamericano.org/
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We the Italians is a company that in 10 years has become a key relational hub between Italy and the community of the more than 20 million Italian Americans in the United States. We have built a set of information channels that monthly reaches 3 million Italian Americans.
We have also consolidated an unparalleled geographical presence, structuring a network of more than 80 Ambassadors in all the Italian regions, across all 50 American states, plus ten focused on specific themes.
