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Nell'ambito della cosiddetta Transatlantic Trade and Investment Partnership (TTIP) tra Europa e Stati Uniti - la partnership di libero scambio che, se siglata, incrementerebbe le relazioni commerciali sulle due coste dell'Atlantico i cui volumi l'anno scorso hanno toccato quota 800 miliardi di euro - "per noi è fondamentale presidiare il più possib...

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by Annamaria Capparelli   Expo Milano 2015 is an important challenge for the Italian agro-food industry and for Maurizio Martina, the Minister of Agricultural, Food and Forestry Policies, who demonstrated his belief in the strategic role of the Exposition by immediately giving it a strong push. CAPPARELLI: Minister, do you think Expo starti...

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di Luciano Ferraro Giovanni Neri è un nativo digitale, come i ragazzi della sua età trova naturale raccontarsi su Facebook. Con poche frasi e tante immagini: la foto dell'iPhone del padre finito in una botte a macerarsi sulle bucce per cinque giorni, il ritratto da bambino con il fratello più piccolo Gianlorenzo, la panoramica sul compleanno in cu...

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By Paul Barbano Italian food can have funny names such as spaghetti, plural of spaghetto, meaning string, twine, or manicotti from the Italian, plural of manicotto, muff or sleeve, because it is a sleeve stuffed with cheese. Penne pasta got its name because it looks like the quill or a pen.   Orzo, meaning barley, because it looks like a...

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In the 1920's, a group of Italian American farmers in the San Francisco Bay area ventured south to the little town of Castroville (near Monterey) to plant a crop that was then regarded as a rare exotic - the artichoke. Today, still more than 85% of all artichokes grown in the United States come from these same plantings. Why artichokes and why Cast...

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"Parmisan", "parmisao", "regianito", "pamesello". Comunque lo si pronunci, il richiamo al parmigiano reggiano, il formaggio Dop italiano più amato (e copiato) a livello internazionale, è evidente.   In questa fiera agroalimentare a New York, il Fancy Food, (cibo raffinato), di storpiature sul Parmigiano se ne vedono molte. Evocare la denomin...

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by Micaela Cappellini Italy is the largest exporter of food in the world, and in 2014, it grew faster than the world's average: +3.24% against +1.96%. Yet, if we look at individual item categories, the Italian supremacy often wanes. In other words, we are the best in the total, but there is (almost) always someone who does better in individual pro...

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Friday, September 25, 2015, 10am The Italian Academy 1161 Amsterdam Ave (south of 118th St.) New York, NY 10027 Organized by: Columbia University in collaboration with: Italian Cultural Institute Free and open to the public. Registration required: www.italianacademy.columbia.edu   Maurizio Martina Italian Minister of Agricultural, Fo...

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by Ezra David Romero   For many Americans, their only association with figs comes in the form of a Fig Newton. And indeed, once upon a time, most of the figs grown in California ended up in fig pastes and cookies like those familiar chewy squares.   But tastes change, and the fig industry has gone through tough times. Lack of demand a...

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by Catherine Accardi The September 3rd edition of L'Italo-Americano featured an article titled "Before Ferry Plaza There Was the Italian Farmers' Market". It told the story of the earliest, 20th century Italian farmers' markets in San Francisco. Here we continue the story of California's Italian farmers and food venders of today and how they have...

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