The Winter Edition of the Fancy Food Show 2025 in Las Vegas proudly welcomed Italy as a Country Partner, transforming the Italian pavilion into the heart of the event. We tell you first-hand about this extraordinary celebration of Italian taste and culture. Among the protagonists of the event, Francesco Colacchio of Colacchio Food company told us the story of the Calabrian frisella, a symbol of craftsmanship and quality. From handmade baked goods to bronze-drawn pasta, his talk offered a privileged window into the pride and future of small Italian businesses.
What is Calabria’s contribution to this fair?
Calabria is represented here by a few companies, about 5 or 6, but they all bring quality. My company, Colacchio Food, started as a simple bakery and has evolved to become the market leader in Italy for frisella.
Do you export frisella to America?
Yes, of course. However, explaining frisella to Americans is a challenge. It is a cultural product, typical of southern Italy, created to recover dry bread that is toasted and enriched with extra virgin olive oil.
What is frisella called by Americans?
We call it frisella, just like in Italy. In some regions of Italy it is also known as frisella, but it remains an iconic product of southern Italy, simple and healthy, lending itself to endless combinations.
What does this participation in the Fancy Food Show represent for you?
This is the first time we are participating in the Winter Edition in Las Vegas, a unique opportunity to explore the West Coast market, where we do not yet have distributors. There are over 300 million people in the United States, 20 million of whom are of Italian descent-a huge opportunity.
Your company has a strong artisanal focus. How is this characteristic perceived?
We pride ourselves on the fact that each frisella is unique, made by hand, including the central hole. We also produce bronze-drawn pasta, using the finest grains and following a slow drying process, up to 36 hours, which ensures superior quality. Americans appreciate the time and care we put into our products.
How do your distributors react when they visit the company in Calabria?
They are surprised by the nature that surrounds our farm, nestled among olive trees. They see an artisan company that combines tradition and innovation, and this creates a strong bond. The human relationship is fundamental: inviting buyers to Calabria, letting them experience our territory, helps build friendships that are reflected in the business.
What are the future prospects for Colacchio Food?
They are very positive. I have studied and traveled a lot to understand the global market. I firmly believe that by continuing to focus on handcrafted and unique products, we will grow further, bringing forward Italian quality and excellence.
Thank you Francis, it was a pleasure. One last greeting to our readers?
Thank you to you, it was a pleasure. See you this summer in New York! See you soon!
Many thanks to the Italian Trade Agency, the Specialty Food Association and Universal Marketing for hosting us at this prestigious event.
The article Fancy Food Show 2025: Calabrian frisella as regional symbol, with Francesco Colacchio comes from TheNewyorkese.
