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  • (Photo credit: Gruppo Italiano)
    Futurist Eddie Yoon shared alarming data at a panel discussion with the Gotha of Italian specialty food in New York: younger generations want to cook less and less, in 20 years they won’t probably even drive to a restaurant but they will prefer to have their meals delivered at home, and they want to be fed as quickly as possible without waiting or staying in line. Is it real? Is the food industry ready for this? The panelists of Italian Table Talks, organized by Gruppo Italiano at the NYU Casa Italiana Zerilli-Marimò, had different thoughts about it.
  • Finalists during the third and last round of the Colavita Culinary Challenge (Photo credit: Iwona Adamczyk)
    Facts & Stories
    Chiara Basso(January 14, 2019)
    No culinary TV show could match the enthusiasm of both participants and public at the final round of the first-ever Colavita Culinary Challenge that took place at the Food and Finance High School (FFHS), the only culinary high school in New York City.
  • Una serata all’insegna delle eccellenze culinarie e artigiane direttamente dalle Marche, in un luogo che l'italianità la conosce bene: Lucciola, nell'Upper West Side di Manhattan
  • Cornetti
    Facts & Stories
    Giada Gramanzini(July 10, 2018)
    Among the companies present at the Summer Fancy Food 2018 in New York, Forno d'Asolo and La Donatella, who have been working together since 2016, satisfied the most refined palates with a wide selection of Italian Cornetti, Tiramisù and much more
  • Little Chefs - Learning Italian and how to make Tiramisu at Speakitaly
    In a little less than one year, Raffaella Galliani has nourished her very own language school into a growing, thriving business. The language teacher of nearly 12 years has broken out on her own, working both with adults and children to enrich their working knowledge of Italian language and culture.

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