News
Eataly comes to New York
Dei Frescobaldi Restaurant&Wine, the pride of Harrods
Peck: the Italian fine food takes on the Far East
Private label
Stores’ own brands: an opportunity to promote Italian products
Export-oriented markets
Italian charcuterie sails through the recession
2009: a record year for cheese
Pasta: Italy’s most iconic foodstuff takes a new, trendier turn Oil and vinegar: green gold is going great guns
Fresh fruit and vegetables: international competition favours variety and commercial innovation
Fruit&veg preserved: tomato, growing in popularity and keeping us heathy
Seafood preserved: tuna leads the way, with a shoal of anchoves close behind
Confectionery have the right agent to raise exports
Coffee: espresso and beyond. New rituals for all to enjoy
Beer Italian beer in all its glorious, thirst-quenching variety Wine: quality and biodiversity, the mainstays of exports
The American context
Mozzarella is still the number one Italian cheese in the States Italian wines still reign in Usa
Equipment
Plenty of attention to detail when the store "dressed" Italian
Snapshot
Raw ham, a flavoursome food that comes in so many varieties Spumante: exploring the world of Italian bubbly
Italian fairs: events not to be missed
The Company Profiles
