When people talk about Italian cuisine abroad, the collective imagination quickly turns to pizza, pasta and a handful of other iconic dishes. Yet today more than ever, Italian cuisine represents a complex, evolved and deeply contemporary gastronomic language, capable of speaking to the international professional foodservice sector with authority and appeal.
The global success of Italian cuisine lies not only in the excellence of its recipes, but in its ability to adapt to different cultural contexts while maintaining a strong identity. Italian chefs and restaurateurs abroad are moving beyond the “stereotypical Italian restaurant” model, offering authentic experiences built on high-quality ingredients, seasonality and respect for territory. This shift perfectly meets the expectations of international consumers, who are increasingly attentive to ingredient origin and sustainability.
Another key factor is regional diversity. Italy is a mosaic of local cuisines, each with its own history, techniques and distinctive products.
This richness represents a major asset for professional foodservice: it allows operators to stand out, create narrative-driven menus and offer guests a true gastronomic journey. From traditional rustic dishes to fine dining reinterpretations, Italian cuisine demonstrates a versatility that few other culinary heritages can match.
In recent years, Italian cuisine has also become fertile ground for innovation. Modern techniques, international influences and new service formats coexist with historic recipes without distorting their essence. The result is a culinary offering that feels current and relevant, capable of engaging with global trends such as plant-based dining, elevated comfort food and casual fine dining, while maintaining a clearly recognizable soul.
For international foodservice professionals, choosing Italian cuisine today means going beyond the great classics and investing in culture, storytelling and experience. It means valuing authentic ingredients, training staff to understand and communicate the meaning behind each dish, and building a coherent identity that conveys quality and authenticity.
In an increasingly competitive market, Italian cuisine continues to conquer the world because it is not just food: it is a lifestyle, a celebration of conviviality and a tradition in constant evolution. And it is precisely this ability to innovate without losing its roots that makes Italian cuisine a winning choice for global professional hospitality.
In 2026, Italian foodservice stands at the heart of a profound transformation, where tradition and contemporary vision increasingly coexist in a strategic way. New trends are no longer just about what ends up on the plate, but how and whythat dish is conceived, communicated and shared. Sustainability, short supply chains and plant-based menus are no longer niche topics: they have become central languages of modern Italian cuisine, strongly amplified by influential platforms such as TikTok.
Sustainability
In particular, moves beyond buzzwords and becomes an operational choice. In 2026, Italian restaurants—both in Italy and abroad—focus on seasonal ingredients, waste reduction and full use of raw materials. Broths, fermentations, preserves and the creative reuse of scraps appear on menus as added value, not as compromises. This is a concrete, measurable sustainability that speaks authentically to international consumers.
Short supply chains
At the same time, the importance of short supply chains and direct relationships with producers continues to grow. Telling the story behind an olive oil, an ancient grain or an artisanal cheese becomes an integral part of the dining experience. This approach strengthens a restaurant’s identity and responds to the growing demand for transparency. On TikTok, these stories perform exceptionally well: short videos showing farmers, fields and small-scale production spaces generate high engagement and build brand credibility.
Plant-based
One of the most compelling trends of 2026 is the evolution of plant-based cuisine with an Italian soul. Rather than imitating international models, chefs are rediscovering Mediterranean tradition: legumes, grains, vegetables, herbs and extra virgin olive oil take center stage. The result is vegetable-driven cuisine rich in flavor, identity and technique—far from the idea of sacrifice. Italian cuisine, naturally balanced by nature, proves itself perfectly aligned with this global shift.
Alongside these movements, a new form of conscious signature cuisine is emerging. Fewer special effects, more thought. The chefs of 2026 design essential, readable menus that are deeply conceptual. Every dish has a story, an origin and a clear purpose. This clarity is exactly what works on social media: on TikTok, authentic content, real gestures and unfiltered kitchen moments outperform polished perfection.
For international foodservice professionals, embracing these trends means rethinking positioning and strategy. Italy’s Taste Culture in 2026 is not about nostalgia, but evolution. It is a cuisine that looks to the future without losing its roots, capable of speaking to new generations through the plate, through storytelling and through the screen of a smartphone. A cuisine that doesn’t chase trends - but turns them into culture.
Christmas desserts are one of the most powerful expressions of Italian culinary culture. They speak of family, ritual and celebration—but today, they also represent a strategic opportunity for chefs and restaurateurs worldwide. Italian festive sweets are no longer confined to tradition: they inspire contemporary menus, seasonal storytelling and high-margin offerings for international foodservice.
Pandoro vs Panettone
The timeless debate Pandoro vs Panettone is a perfect starting point. Panettone, with its leavened structure, candied citrus and raisins, has become a global symbol of Italian Christmas. For chefs, it offers endless possibilities: served warm with mascarpone cream, transformed into French-toast-style desserts, or deconstructed into plated fine dining interpretations. Artisanal panettone, especially those highlighting sourdough and regional ingredients, aligns perfectly with today’s demand for craftsmanship and authenticity.
Pandoro, long considered the “simpler” cousin, is experiencing a strong revival. Its buttery, vanilla-scented crumb makes it ideal for elegant presentations. Dusting sugar becomes just the beginning: pandoro can be layered with creams, paired with chocolate or citrus sauces, or used as a base for refined desserts. For international menus, it offers a versatile alternative that appeals to guests seeking comfort and indulgence without complexity.
Regional Italian desserts
Beyond the icons, regional Italian desserts provide fresh inspiration. Struffoli, small fried dough balls coated in honey and decorated with candied fruit, bring color, texture and conviviality to the table. Perfect for sharing formats, they work beautifully in festive tasting menus or as a playful ending to Christmas brunches. Their visual impact makes them ideal for social media storytelling, especially in casual and contemporary dining concepts.
From southern Italy come cartellate, delicate fried dough ribbons soaked in vincotto or honey. Their intricate shapes and deep symbolic meaning—linked to celebration and abundance—make them a natural fit for high-end dining. Served individually, paired with dessert wines or reinterpreted with modern plating, cartellate allow chefs to tell a story of heritage through technique.
Other must-haves such as torrone, mostaccioli and ricciarelli can be integrated into petits fours, dessert boards or giftable formats, extending their value beyond the plate. For restaurateurs, these sweets also open opportunities in retail, take-away and festive catering.
Italian Christmas desserts succeed internationally because they combine tradition, emotion and adaptability. For chefs, they offer a creative playground rooted in history. For restaurants, they are tools for differentiation, storytelling and seasonal profitability. At Christmas, Italian pastry doesn’t just end the meal—it creates an experience that guests remember long after the holidays.
Italian cuisine has a rare strength: it is deeply rooted in collective memory, yet incredibly open to reinterpretation. It is precisely this balance that fuels a growing phenomenon in international gastronomy: classic Italian dishes, reimagined by chefs around the world, become global icons. Interestingly, these new versions are now influencing restaurants back in Italy.
Carbonara, pizza, risotto, tiramisù. Dishes that seem untouchable are deconstructed, recomposed, lightened, or enriched with new techniques and cultural influences abroad. The result is not a loss of identity, but often an expansion of culinary language. Take carbonara, for example, presented in a fine dining style with precise cooking, low-temperature pasteurized eggs, and guanciale elevated as a noble ingredient. Or risotto, transformed into a minimalist plate where a few elements convey technique, product, and terroir.
Pizza is perhaps the most emblematic example. From a popular symbol, it has become a subject of global gastronomic research. Alternative doughs, long fermentations, seasonal toppings, and refined presentations have brought pizza into gourmet restaurants in New York, Tokyo, and Copenhagen. This international success has had a direct effect in Italy as well, raising standards for ingredients, dough techniques, and service quality.
Classic desserts are also experiencing a renaissance. Tiramisù, reinterpreted in deconstructed forms, individual portions, or plated presentations, maintains its flavor profile while changing its shape and story. Abroad, these desserts become branding tools: familiar enough to be comforting, yet surprising in their novelty. This is an important lesson for Italian restaurateurs looking to engage an increasingly international audience.
The key for chefs and restaurateurs is understanding that reinterpretation works when it stems from a deep knowledge of tradition. Successful versions do not betray the original dish; they respect its soul while innovating in technique, texture, presentation, and service. This is where Italian cuisine demonstrates its modernity.
Bringing this success back to Italian restaurants means daring, but with awareness. It means viewing what happens abroad not as a threat, but as a creative laboratory. Classic dishes can become renewed signature plates, capable of telling the story of a contemporary Italy—proud of its roots, yet fluent in the language of the world.
When tradition opens itself to dialogue, Italian cuisine does not lose its strength: it multiplies it. And plate by plate, it continues to be a global phenomenon.
Italian foodservice is experiencing a true digital revolution. This is not just about following trends—it’s about leveraging technology to enhance cuisine, improve the customer experience, and strengthen the competitiveness of Italian restaurants worldwide. From delivery to interactive menus, digital innovations are transforming every stage of service, offering concrete opportunities for both traditional and high-end establishments.
Delivery: bringing italian flavors home
Delivery has been the first frontier of this transformation. In recent years, dedicated platforms and integrated apps have made it possible to bring Italian cuisine out of the restaurant without losing quality or identity. Pizza, fresh pasta, regional dishes, and traditional desserts reach customers’ homes while maintaining freshness and presentation, accompanied by digital storytelling that highlights ingredients and terroir. For professional restaurants, delivery is no longer just a sales channel—it is a marketing and storytelling tool: high-quality photos, detailed descriptions, and short videos allow customers to experience Italy even from afar.
Alongside delivery, digital and interactive menus accessible via QR codes or tablets at the table are on the rise. These tools not only reduce costs and simplify service but also provide precise information on allergens, ingredient origins, and pairing suggestions. For Italian restaurants abroad, they offer an opportunity to educate guests about Italian culinary culture, making each meal more immersive and engaging.
Ordering apps and digital reservation systems optimize time and resources, reduce errors, and personalize the experience. Loyal customers can receive suggestions about seasonal dishes, special events, or new menus, turning every visit into a direct and personalized interaction.
Finally, the digital foodie experience opens new creative frontiers. Live kitchen videos, storytelling about local producers, tutorials on traditional Italian preparations, or augmented reality showing ingredient origins—all these tools transform a meal into a multi-channel, engaging, and memorable experience.
For professional Italian foodservice, integrating technology and tradition does not mean compromising cuisine—it amplifies its value. Every digital innovation should convey the authenticity of the dish, bring Italy to the world, and create a direct dialogue with customers, both in the dining room and remotely. In an increasingly competitive market, those who combine culinary expertise with digital tools will hold the key to captivating a global audience, plate by plate, screen by screen.
The Christmas season represents a unique opportunity for international professional foodservice. Creating an authentically Italian experience is much more than serving a themed menu: it’s about telling the story of a territory, engaging the senses, and transforming every meal into a cultural journey. The combination of storytelling, traditional cuisine, and event design can make all the difference, attracting guests, building loyalty, and enhancing the restaurant’s brand.
The first step is to design events and tasting menus that showcase Italian traditions. Themed menus featuring typical Christmas dishes such as artisanal panettone, struffoli, cotechino with lentils, or lasagna alla Bolognese can be paired with selected wines from different Italian regions, turning the meal into a multisensory experience. Guided tastings of typical Italian cheeses and cured meats, paired with Italian wines, allow guests to discover the origins of the products and production techniques, telling an authentic, territory-focused story.
Events can also be enriched with interactive experiences, such as Christmas cooking shows or workshops on preparing traditional desserts. These activities not only entertain but generate shareable content for social media, increasing the restaurant’s visibility and strengthening its connection with the audience.
Christmas is also the perfect time to offer gift packaging and takeaway products. Boxes of artisanal panettone, selected bottles of wine, or baskets of typical products become tools for storytelling and marketing, bringing the Italian experience directly into customers’ homes. Each package can highlight the territory of origin, production methods, and the story of the producers, making the gift an opportunity to communicate authenticity and quality.
Territory-focused storytelling should not be limited to the menu: decorations, music, and ambiance contribute to creating an immersive atmosphere. Warm lighting, setups inspired by Italian Christmas markets, and small cultural details make the experience memorable, helping the restaurant stand out from competitors.
For Italian foodservice professionals abroad, the key to success during the holidays is the integration of cuisine, territory, and narrative. Offering traditional dishes is not enough: it is essential to tell the story of places, producers, and traditions, engaging guests in an experience that goes beyond taste.
In summary, designing Italian Christmas experiences means combining themed tasting menus, interactive events, gift packaging, and territory-driven storytelling. In this way, every restaurant becomes an ambassador of Italian Christmas, captivating guests with authentic emotions and creating lasting holiday memories.
The Italian aperitivo is no longer just a local ritual or casual social moment: in recent years, it has become a global phenomenon, a format that can be replicated in restaurants and bars around the world. For international professional foodservice, the aperitivo represents a strategic opportunity to attract guests, showcase drinks and food, and tell the story of Italian culinary culture in an original and contemporary way.
Drinks, cicchetti, and food pairing: the formula for success
At the heart of the Italian aperitivo are iconic cocktails: from the classic Spritz to the Negroni, and even lesser-known regional variations such as the Rossini or Bellini. But the aperitivo is not just about drinks: cicchetti, small bites paired with the glass, are essential. Fried olives, crostini with pâté, mini arancini, bites of aged cheeses and typical cured meats transform every aperitivo into a tasting journey. Pairing drinks and food becomes a true sensory experience: sparkling wine with finger food, amari with spiced tartines, aromatic wines with smoked fish cicchetti.
For international restaurateurs, offering Italian aperitivos also means crafting the narrative: telling the story behind the cocktails, the cicchetti, and the art of pairing makes the format more engaging and enhances the perceived value for guests.
During the holidays, the Italian aperitivo can become a themed event. Beyond the classics, there are lesser-known Christmas aperitivos perfect for delighting international guests: mulled wine served with spiced cookies, Prosecco infused with orange and cinnamon, panettone or torrone cocktails paired with mini struffoli or cartellate. Savory options can also follow tradition: small bundles of cotechino with lentils, mini lasagna portions, or baccalà mantecato on crostini. These pairings bring the Italian festive spirit to the table, spark curiosity, and differentiate the restaurant’s offering.
To turn the Italian aperitivo into a successful format, three elements are key: menu consistency, product quality, and storytelling. Drinks should reflect Italian traditions, cicchetti must be fresh and well-presented, and every offering should tell a story. Hosting themed aperitivos, workshops, or guided tastings increases engagement and loyalty, transforming a simple relaxing moment into a complete cultural and gastronomic experience.
The Italian aperitivo shows that tradition can become a global phenomenon: a flexible, creative format capable of delighting guests, bringing Italy to the world, one glass and one cicchetto at a time.
Italian cuisine continues to be a global reference point, and in 2026 certain Italian ingredients are becoming true trends on international menus. It’s not just about quality, but about stories, territory, and authenticity that every chef can convey through their dishes. From extra virgin olive oil to niche ingredients like Sorrento IGP lemons, Italy offers raw materials that make a difference, turning every plate into a sensory and cultural experience.
Extra virgin olive oil remains the undisputed star of Italian cuisine worldwide. In 2026, it is no longer just a simple condiment but a creative tool: herb-infused oils, single-variety oils, and short supply chain products are conquering international chefs. Its versatility allows it to enhance gourmet salads, delicate fish marinades, or innovative crostini. Other classics, such as San Marzano DOP tomatoes, Modena IGP balsamic vinegar, and ancient grains like Senatore Cappelli, are being reimagined in modern interpretations—from refined risottos to high-quality baked goods—bringing authenticity and storytelling to the plate.
Niche ingredients: Sorrento lemons and Lesser-Known regional specialties
Alongside the classics, lesser-known Italian specialties are gaining traction on international menus. Among these:
For international restaurateurs, the goal is to integrate these ingredients into menus naturally. Combining classic Italian staples with niche specialties creates variety, stimulates customer curiosity, and strengthens the restaurant’s Italian identity. Sharing the origin, certifications, and production techniques becomes part of the culinary experience, enhancing perceived quality and attention to detail.
In conclusion, 2026 positions Italy at the forefront of global menus thanks to ingredients that combine tradition, innovation, and storytelling. From extra virgin olive oil to Sorrento lemons, through bottarga, cime di rapa, and Senise peppers, every Italian product carries a tale of territory and authenticity, transforming dishes into memorable experiences for international diners.
Roast lamb with aromatic herbs is one of the classic dishes on Christmas tables in Umbria and Tuscany, now reinterpreted by Italian restaurants worldwide as a main course for fine dining. This dish combines simplicity and technique: a noble cut, such as the shoulder or leg, is flavored with local herbs and slow-roasted to achieve perfect tenderness, releasing aromas that tell the story of its territory.
For an exceptional result, it is essential to start with high-quality ingredients. The lamb should be young, with light pink meat and fine texture. The most suitable cuts for roasting are the shoulder or leg, ideal for slow cooking that enhances juiciness and flavor. Marinating with regional aromatic herbs, such as rosemary, sage, thyme, and wild fennel, combined with a drizzle of local extra virgin olive oil and a light rub of garlic, imparts intense aromas without overpowering the delicate taste of the meat.
Slow cooking and presentation
Slow cooking at low temperature is the key to tender, succulent lamb that melts in the mouth. In professional kitchens, the meat can be roasted for hours, rested, and then finished with a light herb-infused glaze or a reduced cooking jus. For plating, a slice of leg or shoulder served on a bed of roasted potatoes or seasonal vegetables, finished with a drizzle of herb-flavored jus, becomes the star of a gourmet menu.
Roast lamb pairs beautifully with regional wines, such as a Chianti Classico Riserva, Montepulciano d’Abruzzo, or Sagrantino di Montefalco. Sharing the origin of the meat, the choice of aromatic herbs, and the traditional roasting method adds a narrative layer, highlighting Italian culinary culture and enhancing the guest experience.
This dish works perfectly on both à la carte menus and tasting menus for the holidays, becoming a memorable main course. Thanks to proper technique and quality ingredients, roast lamb with aromatic herbs balances tradition and creativity, telling the story of Italy through authentic and refined flavors.
In summary, serving roast lamb with aromatic herbs offers more than a dish—it delivers a complete sensory experience. Territorially inspired aromas, perfect cooking technique, and elegant presentation make this Umbrian-Tuscan classic a must-have for professional Italian restaurants abroad.
The decision was made in New Delhi during the meeting of UNESCO’s Intergovernmental Committee: Italian cuisine has officially been recognized as Intangible Cultural Heritage of Humanity, the first cuisine in the world to receive this acknowledgment in its entirety. This historic achievement goes far beyond symbolism and directly involves the entire Italian agri-food and hospitality supply chain, both in Italy and abroad.
This recognition does not protect a single recipe, an iconic product, or a specific technique. UNESCO has acknowledged Italian cuisine as a complex cultural model, a “cultural and social blend of culinary traditions” capable of combining well-being, care for oneself and others, conviviality, and the intergenerational transmission of knowledge. What is being safeguarded is the everyday act of cooking, respect for ingredients, and the ritual of sharing a meal—core values that define the Italian way of life.
With this recognition, Italy further consolidates its global leadership: out of 21 Italian traditions already protected by UNESCO, nine belong to the world of food and agri-food culture. From the art of the Neapolitan pizzaiolo to the Mediterranean diet, from Italian espresso to truffle hunting and extraction, and now Italian cuisine as a whole, gastronomy clearly emerges as a central element of national identity. For professional restaurateurs, this means operating within a globally recognized heritage that enhances credibility, authenticity, and cultural value.
Among the key elements highlighted by UNESCO is the strong social and community dimension of Italian cuisine. It promotes inclusion, supports intergenerational learning, values anti-waste practices, and strengthens a sense of cultural continuity. For chefs and restaurateurs, these principles translate into concrete actions: seasonal menus, transparent supply chains, staff training, respect for raw materials, and the enhancement of artisanal skills and human capital.
The nomination dossier, curated by jurist Pier Luigi Petrillo, demonstrated that Italian cuisine is the result of collective work carried out within communities, businesses, and restaurants. This is where the recognition becomes tangible. Those working in hospitality today are not just interpreters, but guardians and innovators of a living heritage, officially protected at a global level. Bringing Italian cuisine to the world now means more than serving dishes—it means conveying a culture built on quality, authenticity, and a contemporary vision of tradition.
Who said that authentic Neapolitan pizza can only be made in a wood-fired oven? Breaking the myth is Opale, the professional electric oven from Sud Forni, recently certified by the Associazione Verace Pizza Napoletana.
An important milestone that marks a turning point: technology doesn’t erase tradition - it can enhance it. In fact, Opale precisely replicates the ideal conditions outlined by the AVPN guidelines: clay baking surface, high and consistent temperatures, and fast, even cooking. All of this, without an open flame.
The result? A pizza with a light, perfectly golden crust, a crisp base, and a soft, expressive dough that retains its soul. More than that, it's a certified pizza. The “Approvato per la Pizza Napoletana” logo isn’t just a sticker on the oven—it’s a guarantee of authenticity, quality, and professional excellence.
With Opale, Sud Forni creates a new balance between tradition and innovation. Because today, making the true Neapolitan pizza means knowing how to bake it… anywhere!
Di Marco’s global vision continues to grow in 2025, with a strategic presence at top international trade shows. Following the launch of its North American division, the company Keeps expanding further, introducing the excellence of the Original Pinsa Romana to new markets around the world.
In the coming months, Di Marco will take part in high-profile events in the United States, including the recently concluded Chicago trade show and the upcoming Summer Fancy Food Show in New York. A key opportunity to showcase new taste experiences and innovative concepts across three days of delicious discoveries, exciting opportunities, and bold explorations into the future of food.
This fall, Di Marco returns to Europe as a key player at Anuga 2025 - the leading international Food & Beverage trade show in Cologne. It’s a renewed chance to present its Pinsa Bases to foodservice and retail professionals in search of a distinctive, artisanal product that’s easy to manage. The secret lies in its handcrafted, versatile dough: made with selected flours, long fermentation, designed for easy storage, and quick prep. Crispy and ready in just 5 minutes, it’s the bakery innovation that adds a fresh twist to every menu. Why not give it a try?
Massimo Bottura opened Osteria Francescana in Modena in 1995. An innovator and restaurateur for more than thirty years, Bottura has consolidated his reputation as one of the world’s most innovative culinary figures. His internationally renowned three-Michelin-starred restaurant, Osteria Francescana, was nominated number 1 in The World’s 50 Best Restaurants list in 2016 and for the second time in 2018. It has been part of the Best of the Best list since 2019, a category including all restaurants that ever ranked first in The World's 50 Best Restaurants list.
Massimo Bottura's journey began in 1986 with the acquisition of Trattoria del Campazzo, on the outskirts of Modena. Bottura consolidated his culinary bases on a combination of regional Italian cuisine and classical French training, with the assistance of the traditional heritage of rezdora Lidia Cristoni – in Modenese dialect the lady who makes fresh pasta – working by her side in the Campazzo kitchen and a weekly apprenticeship with French chef Georges Coigny at his restaurant in the hills of Piacenza. In 1994 Bottura sold Campazzo to leave for Montecarlo to work alongside Alain Ducasse at Louis XV. This experience, recognized as one of the most valuable by the chef himself, led him to open Osteria Francescana a year later in his hometown of Modena.
The Osteria Francescana cuisine combines tradition and innovation. Its dishes explore the deep roots of Italian cuisine while making references to history, art, literature and philosophy. In 2002, Bottura received his first Michelin Star, followed by the second in 2006. Among the numerous awards is the prestigious “Grand Prix de l’Art” from the International Culinary Academy in Paris in 2011. In late November 2011, Osteria Francescana was finally awarded the third Michelin Star, a confirmation of the chef’s lifelong ambition. Osteria Francescana is ranked at the top of the Italian food guides ever since.
Massimo Bottura is acknowledged, among other things, for his commitment against food waste and social isolation, calling for social responsibility among the culinary community since his participation at Expo2015 in Milan.
During Expo, the chef created an off-site project called Refettorio Ambrosiano, in order to tackle the problems of hunger and food waste as two sides of the same coin. Since the birth of the project, more than sixty chefs from around the world joined Bottura in his community kitchen to transform food surplus into healthy meals for those in need.
While Osteria Francescana invites diners on an iconoclastic re-imagining of the Italian cuisine, Bottura’s second restaurant, Franceschetta58, is a casual restaurant that features exceptional ingredients served in a convivial atmosphere. With his menu, head chef Francesco Vincenzi interprets Emilian culinary culture with a contemporary look, working closely with small local producers.
Gucci Osteria da Massimo Bottura opened in 2018 in Florence, the cradle of the Renaissance, with the desire to honor the marriage between local traditions and multicultural encounters. The menu, created by co-executive chefs Karime López and her husband Takahiko Kondo, aims to celebrate their culinary experiences around the world through the use of best quality Italian ingredients: the restaurant was awarded its first Michelin Star in 2019. In early 2020, Gucci Osteria da Massimo Bottura opened its doors to the public in Beverly Hills, Los Angeles, and more recently, in Tokyo(August 2021), and in Seoul (February 2022), with great success. In November 2022 Gucci Osteria da Massimo Bottura Tokyo received its first Michelin Star.
In 2019, Massimo Bottura and his wife Lara Gilmore opened Casa Maria Luigia, a 12-room guest house on an 18th-century property surrounded by the agricultural landscape of the Emilian countryside, manicured gardens and contemporary art, with the desire to extend the art of hospitality beyond the doors of Osteria Francescana. FRANCESCANA at Maria Luigia is a dining experience that takes place in a renovated carriage house with open kitchen and communal tables. The culinary journey features a 9-course tasting menu with a selection of the most iconic dishes from Osteria Francescana including “Five Ages of Parmigiano Reggiano”, “The Crunchy Part of the Lasagna”and “Oops! I Dropped the Lemon Tart”.
In June 2021, Massimo Bottura reopened the Cavallino restaurant in collaboration with Ferrari, alongside the architect and designer India Mahdavi, with the desire to give new light to this iconic place that represents the history of Ferrari and the culinary traditions of Emilia Romagna. Today, the kitchen of Enzo Ferrari’s historic restaurant is run by Chef Virginia Cattaneo and the Modenese chef Riccardo Forapani, who arrived at the Cavallino after 13 years of experience at Osteria Francescana. They serve a cuisine that delicately balances traditional cooking and innovative culinary techniques, using the best local ingredients and artisanal products.
In addition to the restaurant business, Massimo is the founder and curator of the Villa Manodori product line of award-winning balsamic vinegar and olive oil, expressing a lifetime pursuit of quality ingredients. Today the complete product line can be purchased online and in the finest gourmet shops around the world.
In 2023, Massimo Bottura and his wife Lara Gilmore received the Premio Diplomazia Culturale (Cultural Diplomacy Award) conferred on them by the Consulate General of the United States of America.
2024 saw the opening of Torno Subito, a restaurant that aims to transport its guests on a journey through time, capturing the sophisticated yet relaxed atmosphere typical of the Romagna Riviera in the 1960s. First in Singapore, in partnership with COMO Group, and later that year in Miami, in collaboration with King Goose Hospitality. In May, Casa Maria Luigia was awarded three Michelin Keys, a recognition dedicated to hospitality. In November, the restaurant Al Gatto Verde received both a Green Star and a Michelin Star by the Michelin Guide.
Credits
Portrait: Letizia Cigliutti
Restaurant (interior): Paolo Terzi
"Our mill is celebrating its 320th birthday. With pride, we continue to look ahead while holding on to two simple values: love and passion" says Alberto Naldoni, CEO, words spoken directly from Molino Naldoni’s stand at Tuttofood in Milan, accompanied by Master Pizzaiolo Luciano Sorbillo, global ambassador of Neapolitan pizza and partner of Molino Naldoni.
With two milling plants and a daily production of 450 tons of wheat—over 80% of which is Italian—Molino Naldoni is experiencing significant growth both in Italy and abroad. It is a perfect example of the best Made in Italy has to offer, especially in the pizza market, where it is gaining recognition with Smorfia, a flour made from 100% Italian wheat and approved by AVPN.
In 2025, the company has focused its efforts on the international launch of Eterea, a type ‘0’ flour with a W320 strength, made with toasted wheat germ. “Eterea is an extremely versatile product that we recommend for contemporary pizza, ruota di carro style, and Roman-style pizza” explains Luciano Sorbillo. Eterea's distinctive feature is its toasted wheat germ content, which makes it particularly rich and nutritious, resulting in a light, fragrant, and well-aerated dough. “Eterea,” Sorbillo continues, “is the right flour for our times. In direct dough preparations, it allows for above-average water absorption, and the toasted wheat germ gives it a unique flavor and color.”
Eterea is traveling the world. After its debut at Sigep, its journey continued across the most important trade fairs in the industry, bringing Italian quality to the global stage: from Lyon to Dubai, from Las Vegas to Riyadh, with stops in Madrid, Milan, and Cologne.
A global success that reaffirms Molino Naldoni’s mission: to reshape tradition with passion, expertise, and Italian wheat.
When it comes to meat mincers, Fimar is the first name that comes to mind!
We’ve been manufacturing meat mincers since 1979 - back when there were very few producers and only a single model available.
Today, our range includes everything from compact models with 8 kg bowl capacity to larger versions up to 32 kg. The models come in different configurations, with either full-body casings or aluminum structures.
Reverse function and fully removable grinding unit make cleaning easier and faster - an essential advantage for practical, time-saving use.
Thanks to a complete set of knives and plates, you can achieve any type of grind in just minutes.
Fimar meat mincers are solid, reliable, and built to last.
Partner with a company that’s been shaping the future of professional foodservice equipment for over 50 years.
Become a distributor or explore our full range at: fimarspa.it
Contact our Sales Director Gian Paolo Aversa and discover our company!
A celebration of Italian excellence: new truffle-based delicacies introduced to international buyers
La Rustichella Truffles proudly showcased its latest gourmet innovation at the renowned TuttoFood trade fair in Milan, captivating food enthusiasts and international buyers with the debut of a new line of truffle flavoured spreadable cream.
Known for its premium truffle products that combine tradition with refined taste, La Rustichella Truffles continues to elevate Italian excellence on the global stage. The newly launched creams featuring black truffle flavoured hazelnut chocolate, white truffle flavoured white chocolate and black truffle flavoured pistachio are designed to bring a touch of luxury to everyday treats, from simple topping to fine dessert creations.
The response at TuttoFood was enthusiastic, with visitors praising the perfect balance of authentic truffle aroma and smooth, creamy texture. It is an absolute innovation in the world of sweet truffles with its surprising and unique taste, capable of creating new consumptions opportunities.
This launch marks a significant step in the brand’s international expansion strategy, offering gourmet consumers around the world a new way to experience the magic of truffles.
For more information or distribution inquiries, visit www.larustichellatruffles.com
Caseificio Tonon, a longstanding partner of master pizza-makers, presents two new Fiordilatte mozzarella options designed for professional use: Taglio Roma and Taglio a Coltello.
Taglio Roma is ideal for quick baking and ready-made bases such as pinsa, pala, pan, or tray pizzas. The small, uniform cubes are easy to portion and ensure even distribution, reducing prep time and guaranteeing consistent results. During baking, they melt evenly without releasing excess liquid, keeping the mozzarella white and stretchy. The full, fresh milk flavor enhances every bite, raising the overall quality of the pizza.
Taglio a Coltello, inspired by the artisanal cut of bocconcino, is designed for more experienced pizzaioli. Its irregular shape requires careful handling but offers a unique texture. Perfect for short, high-temperature bakes—such as Neapolitan pizza—it melts into a soft, dry finish that brings out the best in every ingredient.
With over sixty years of expertise, Caseificio Tonon continues to innovate, delivering high quality, reliable service, and tailored support for pizza professionals.
Leverano DOC is a renowned Italian wine designation from the Salento area in Puglia, southern Italy. This DOC zone produces exceptional red, white, and rosé wines that showcase the unique character of indigenous grape varieties and the region’s Mediterranean climate.
The Leverano DOC region boasts a rich viticultural history dating back centuries, rooted in traditional farming passed down through generations. The main grape varieties used are Negroamaro and Malvasia Nera for reds and rosés, while whites primarily use Verdeca and Malvasia Bianca. Negroamaro, meaning “black bitter,” is native to Puglia and gives Leverano wines their deep color, bold aroma, and balanced tannins.
Leverano DOC wines are known for their elegance and versatility.
Leverano DOC wines are perfect companions to many dishes:
Leverano DOC wines provide authentic flavors of Puglia’s terroir at an excellent value, making them a favorite among wine lovers looking for quality and tradition. Whether you prefer a robust red or a refreshing white, Leverano DOC offers something for every palate.
Explore Leverano DOC wines today to experience the rich heritage and bold flavors of southern Italy’s Puglia region!
Caprese salad, or Insalata Caprese, is one of Italy’s most beloved dishes. Known for its fresh ingredients and vibrant presentation, Caprese is a celebration of Italian culinary philosophy: simplicity, quality, and seasonality.
Named after the island of Capri in southern Italy, Caprese salad first gained popularity in the 1950s as a patriotic dish. Its ingredients—tomatoes (red), mozzarella (white), and basil (green)—mirror the colors of the Italian flag. Originally served as an antipasto in local trattorias, the dish quickly became a staple across Italy and internationally.
Making Caprese salad is as simple as it is delicious. Here’s what you need:
Slice the mozzarella and tomatoes into even rounds.
Optional additions include a splash of balsamic vinegar or a sprinkle of oregano for extra flavor.
Caprese salad pairs wonderfully with:
Why Caprese salad stands out
Caprese salad is gluten-free, vegetarian, and rich in nutrients. It’s ideal as a summer appetizer, a side dish, or a light lunch. Its balance of creaminess, acidity, and herbaceous notes makes it universally appealing.
Cream with Pecorino Romano P.D.O. cheese, butter and pepper. To be used for the preparation of the classic Italian “Cacio e Pepe” pasta, excellent for the preparation of pizzas and crostini or as a side sauce for burgers. Gluten free.
Cacio e Pepe is a simple cream, but rich in history and curiosity. It is said to have ancient origins, among the shepherds and farmers of the Agro Romano, who prepared it with long-life ingredients. This dish is famous for its creaminess obtained with the right creaming of the pecorino romano and the cooking water.
PIZZA CACIO E PEPE
Ingredients for 1 pizza
80g mozzarella
40g Cream "Cacio e Pepe"
30g broad beans
q.s. Peppercorn Cuvée, Spice Mixture Coarse
Method
Top the pizza base with all the ingredients and bake in the oven.
When cooked, sprinkle the pizza with pepper.
If you're looking to explore Italy through its flavors, the Amalfi Coast & Mozzarella Experience is the perfect gourmet adventure. From the sun-kissed hills of Sorrento to artisan cheese farms in the countryside, this tour immerses you in the culinary soul of Campania.
The journey begins in Sorrento, a charming town perched above the Mediterranean. Famous for its dramatic cliffs and sea views, Sorrento is also home to some of Italy’s oldest lemon groves. Here, you’ll taste authentic limonata—made with the local “Sfusato Amalfitano” lemons—and learn how limoncello, the region’s iconic liqueur, is traditionally produced.
The tour continues inland, where family-run dairies produce the celebrated mozzarella fior di latte. Unlike the buffalo version, fior di latte is made from high-quality cow’s milk and offers a fresh, milky flavor and elastic texture. You’ll witness the entire process, from milk to curd to the final hand-shaped balls of cheese—then taste it warm, straight from the vat.
Another highlight is Provolone del Monaco DOP, a semi-aged cheese with a bold flavor and spicy notes, produced in the hills around Vico Equense. It’s often aged in natural caves and served in slices or grated over pasta. The name “del Monaco” refers to the cloaked shepherds who once brought the cheese to Naples markets.
No visit to Campania is complete without pizza. In Naples, just a short drive away, you’ll enjoy an authentic Pizza Margherita, made with local mozzarella, San Marzano tomatoes, and fresh basil—reflecting the colors of the Italian flag.
Why Caprese salad stands out
Caprese salad is gluten-free, vegetarian, and rich in nutrients. It’s ideal as a summer appetizer, a side dish, or a light lunch. Its balance of creaminess, acidity, and herbaceous notes makes it universally appealing.
Experience the Amalfi Coast like never before—through its iconic flavors, artisan producers, and unforgettable coastal charm.
From the heart of Northern Europe’s alpine traditions comes inspiration for one of Molino Colombo’s most distinctive creations: the Tirolese Blend. This rustic wholegrain mix, enriched with sunflower, flax, and pumpkin seeds, is designed for professionals seeking bold flavour and authentic character in their baked goods.
Developed to support a healthier, more balanced diet, the Tirolese Blend is naturally rich in fibre, promoting digestive wellness, glycaemic balance, and longer-lasting satiety. Its carefully selected ingredients – including rye and buckwheat flour – make it low in gluten and high in valuable nutrients such as potassium, minerals, and B vitamins.
The mix yields a dark, structured crumb with a pleasantly intense flavour, ideal for crafting artisan breads, crackers, and crisp grissini. The seeds provide a crunchy texture and a rustic visual appeal, while contributing healthy fats and plant-based proteins to the nutritional profile.
With its authentic taste and nutritional value, Tirolese Blend meets the needs of modern consumers looking for both character and wellness in their bread.
A blend designed to nourish and delight — rustic, flavourful, and uncompromisingly wholesome.
Classic cocktails are experiencing a resurgence, bringing timeless drinks like the Daiquiri and Long Island Iced Teaback into the spotlight. Bartenders are reviving these iconic recipes with modern flair—updating proportions, experimenting with new ingredients, and refining techniques, all while honoring the original spirit.
The resurgence of these drinks is fueled by a desire for authenticity and balance. Consumers are looking for cocktails with fewer ingredients, cleaner flavors, and a strong identity. Leading industry rankings and guides have helped maintain the visibility of these classics, inspiring professionals to bring them back with a twist.
These updated versions keep the heart of the original drink alive while elevating the experience with fresh techniques and ingredients.
Today’s bar menus often highlight these reimagined classics, offering curated lists that celebrate both tradition and innovation. The focus is shifting toward quality over complexity, with expertly balanced drinks that tell a story and showcase the skill of the bartender.
The return to classic cocktails is more than a trend—it’s a movement that honors the history of mixology while opening doors to creative expression. This blend of nostalgia and innovation makes these drinks more relevant than ever.
Discover the new wave of cocktail culture—where timeless recipes are reborn for the modern drinker, combining heritage with bold, contemporary flair.
Così Com’è continues to champion transparency and quality with two key innovations on its labels. Through blockchain-based supply chain traceability, accessible via QrCode, consumers can explore the full journey of each tomato - from field to jar.
Each product also features suggested cooking times, carefully tailored to bring out the best in every variety: the red datterino, sweet and intense; the yellow datterino, delicate and fruity; the orange datterino, soft and aromatic; and the pizzutello, rich and full-bodied. A simple yet valuable detail for those who love to cook with care and elevate every ingredient.
All our tomatoes are grown in the Piana del Sele, a fertile plain in Southern Italy kissed by the sun and caressed by sea breezes. This unique microclimate, combined with a short and controlled supply chain, ensures exceptional freshness, flavor, and consistency. From seed to harvest, every step is monitored to preserve the natural richness of the fruit.
With Così Com’è, quality is not just seen—it’s tasted. And now, it’s also perfectly timed.
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