The Italian Pavilion stands out for this winter edition of the Fancy Food Show 2025, in Las Vegas. This is an extraordinary opportunity to discover the stories, flavors and culture that make Italian food and wine a heritage appreciated all over the world. We had the opportunity to interview Giacomino Drago, representing Sicily: the Drago brothers have become an institution in California, having opened several successful restaurants since the 1980s. We talked with him about the story behind the Drago name, how Italian cuisine has changed in America and what makes it special even today.
We talk about the strength of Italian cuisine, the beauty of Italian identity: an Italy that conquers the world.
It is a pleasure to be here at Fancy Food in Las Vegas, representing Italy and, in particular, Sicily. This event unites us even more, and it is wonderful to see producers coming from all over Italy with new products to discover and introduce into our kitchens. When you are here at Fancy Food, you hear the stories and culture of the companies, you feel the love and passion they put into their work. This enriches the way we create our dishes, making us even more connected to our work.
How did the Drago brothers’ adventure in California and Los Angeles begin? And how has the perception of Italian cuisine in the United States changed from 20 years ago?
It all started in 1978, when the oldest brother, Celestino, came to Los Angeles to work as a chef at Café Roma. From there he started inviting us brothers, creating a team. At that time, Celestino could not find all the ingredients that we have here at Fancy Food today. Gradually we have grown: in addition to Celestino, Calogero, Tanino, Carolina and the whole family have arrived. Today, in Los Angeles, we run nine restaurants, a bakery, make bread for other places, and organize events.
For someone who dreams of coming to America and opening a restaurant, what advice would you give as a representative of Italian cuisine?
Be yourself, never forget the history of Italian cuisine, and work hard. Consistency and continuity are key, and over time you can achieve great results.
One thing that is striking about your way of catering is the welcome. It’s not just about the ingredients or the flavors, but also the sharing of emotions and stories. Is this what makes Italian cuisine special?
Yes, for us, restaurants are like a home. We welcome our guests as if they were at home, we make them feel good, and we share our history and culture with them. When we put food on the table, we start to share so many stories and emotions, and this is what makes Italian cuisine unique.
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: Giacomino Drago and the success of Italian cuisine in the US comes from TheNewyorker.
