GialloZafferano, Italy’s #1 food media brand and among the most followed in the world, announces the establishment of GialloZafferano USA Inc. Headquartered in the United States, the new company is dedicated to producing food and wine content and initiatives specifically for the American market.

This launch is not a beginning, but a significant milestone in a journey that began in 2022. Since then, GialloZafferano has expanded its U.S. footprint through an English-language website, a massive international social media fanbase, and a dedicated production studio in New York. From the outset, the project has collaborated with premier Italian brands investing in the U.S., including the Consorzio Tutela Grana Padano, Mulino Bianco, La Piadineria, and Mulino Caputo.

With the incorporation of GialloZafferano USA Inc., the brand establishes a permanent corporate structure, evolving into a partner capable of operating in the U.S. market with the stability and continuity of a fully structured industry player.

“What we have built over these three years in New York is the starting point for even more ambitious goals. GialloZafferano USA Inc. is not just a statement of intent, but tangible proof of our belief in the American market—a market of fundamental importance for Italian companies. It has welcomed us with enthusiasm, and we intend to dedicate ourselves to it with increasing commitment, aiming to become the ultimate ambassador of Italian cuisine in the United States,” stated Andrea Santagata, CEO of Mondadori Digital.

CASAGIALLO: THE PRODUCTION HEART OF NEW YORK

Located in Williamsburg, overlooking New York’s three iconic bridges, CasaGiallo serves as GialloZafferano’s U.S. “house of production.” This creative hub and studio hosts Italian and American chefs and creators, live show-cooking events, and branded activations. It is here that content telling the story of Italian and Italian-American cuisine is crafted for the U.S. audience using an authentic and sophisticated language. In three years of field operations, activations produced at CasaGiallo have reached over 3 million Americans per single campaign, with engagement rates consistently exceeding category averages.

AN ASSET FOR ITALIAN BUSINESSES IN AMERICA

GialloZafferano USA Inc. positions itself as a concrete tool for Italian companies seeking access to the American market. With 72 million global followers and a rapidly growing U.S. community, GialloZafferano offers Italian brands an integrated digital and physical hub to reach the American consumer with credibility and consistency.

Institutional partnerships on various projects with the Ministry of Foreign Affairs and International Cooperation and the Italian Trade Agency (ITA/ICE) New York confirm GialloZafferano’s role not just as a media brand, but as a “National System” instrument supporting Italian businesses aiming for foreign markets, particularly the USA.

The brand’s consolidated presence at the Summer Fancy Food Show—the most important food trade fair in America—further proves its status as a benchmark for Made in Italy food storytelling. For the fourth consecutive year, GialloZafferano returns as the media partner of Universal Marketing, the exclusive organizer of the Italian pavilions. For the 2026 edition (New York, June 28-30), GialloZafferano, in collaboration with Zenzero Talent Agency, will bring a top-tier team of chefs and creators to the Javits Center. They will headline live formats and original content dedicated to partner brands, reinforcing the brand’s role as a bridge between Italian agri-food excellence and the U.S. market. The American project is coordinated by Gabriele Colasanto, Food Area Brand Director of Mondadori Digital and CEO of GialloZafferano USA Inc

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Italian Gelato Chef Patrizia Pasqualetti, the culinary force behind Gelato by Patrizia at Eataly locations in San Jose, Los Angeles, Boston, and New York, announces the launch of her expanded dairy-free gelato line—bringing her signature Italian craftsmanship to a growing community of lactose-intolerant and plant-based consumers across the United States.

Born in Milan and raised in Umbria, Gelato Chef Patrizia Pasqualetti has built her career on bringing authentic Italian gelato to a global audience. Her journey began in her father Giuseppe’s gelateria in Orvieto, founded in 1980, where she learned the craft alongside her sister and developed a lifelong passion for artisanal desserts. Drawing inspiration from Italy’s culinary heritage, Patrizia approaches gelato as a balance of creativity, premium ingredients, and sensory elegance—where flavor, texture, and presentation exist in perfect harmony.

After relocating to California in 2015, Patrizia introduced her gelato philosophy to the U.S. market. In 2022, she became head of La Gelateria di Eataly San Jose, a partnership that expanded to additional locations in Los Angeles, Boston, and New York. Each gelateria emphasizes handcrafted production using ethically sourced, natural ingredients, reflecting her commitment to quality and authenticity.

Patrizia Pasqualetti’s gelato philosophy is guided by three principles: lightness, creativity, and elegance. Unlike traditional American ice cream, which can contain up to 30% fat, her gelato typically ranges between 6–10% fat and features reduced sugar, allowing natural flavors to stand out. Served at slightly higher temperatures, it delivers a smooth, authentic texture that enhances taste while remaining lighter and more digestible.

That digestibility is increasingly relevant in today’s U.S. market. According to the National Institute of Diabetes and Digestive and

Kidney Diseases, part of the National Institutes of Health, approximately 36% of Americans experience difficulty digesting lactose, representing an estimated 30 to 50 million people. Additionally, about 1% of the U.S. population is affected by celiac disease, further underscoring the demand for inclusive dessert options.

Responding to this growing need, Patrizia has introduced an expanded dairy-free gelato line crafted with coconut, oat, and soy milks. Designed to replicate the dense creaminess of traditional gelato without dairy, these plant-based creations offer an inclusive option for lactose-intolerant consumers, those with dietary sensitivities, and health-conscious guests seeking lighter indulgences—without compromising on flavor or texture.

The collection remains low in sugar and made with natural ingredients, preserving the artisanal integrity that defines Gelato Chef Patrizia Pasqualetti’s craft.

The Dairy-Free Collection

Pistachio (Oat Milk-Based)

Pistachio — which has quickly emerged as an early customer favorite — is crafted with premium pistachios and creamy oat milk for a naturally rich, nutty profile. Smooth and velvety with a delicate roasted finish, it delivers the indulgence of traditional gelato—without dairy.

Strawberry (Water-Based)

Made with ripe, sun-kissed strawberries, this refreshing sorbetto captures the pure essence of fresh fruit. Bright, lightly sweet, and vibrant in color, it offers a clean, naturally refreshing finish.

Passion Fruit (Water-Based)

Tropical and aromatic, this sorbetto balances sweet and tangy notes with a silky texture. The natural acidity of passion fruit creates a lively, palate-cleansing experience.

Mango (Water-Based)

Lush and golden, the mango flavor highlights the fruit’s natural sweetness and smooth consistency. Intensely fragrant and refreshing, it evokes warm climates and summer indulgence.

Chocolate (Plant-Based)

Deep and sophisticated, this dairy-free chocolate gelato features high-quality cocoa for a bold yet balanced flavor. Creamy and dense despite the absence of dairy, it satisfies even the most devoted chocolate lovers.

Pear (Plant-Based)

Delicate and subtly floral, Pear offers a refined sweetness with a smooth, almost buttery texture derived naturally from the fruit. Elegant and understated, it reflects Pasqualetti’s philosophy of lightness.

Gusto Patrizia (Water-Based)

A signature blend of pomegranate, blood orange, and passion fruit, this vibrant creation is inspired by California’s citrus groves and Gelato Chef Patrizia Pasqualetti’s personal journey. Bright, layered, and refreshingly complex, it embodies both Italian craftsmanship and West Coast vitality.

With this launch, Gelato Chef Patrizia reinforces her mission to make authentic Italian gelato accessible to a wider audience—seamlessly blending tradition with modern dietary preferences. By expanding her plant-based offerings, she continues to innovate while honoring the craftsmanship and sensory elegance that define true Italian gelato.

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The Week of Italian Cuisine in the World returns this year, one of the most extensive programs dedicated to promoting Italy’s food and wine sector. Established in 2016 as a legacy of the themes introduced at Expo Milano 2015, it has helped shape a recognizable narrative of the Italian agri-food supply chain abroad, highlighting quality, sustainability, biodiversity and gastronomic identity. Over ten years, it has generated more than ten thousand events in over one hundred countries, involving institutions, businesses and local communities.

The tenth edition, scheduled for 2025, expands this approach even further. The chosen theme, “Italian cuisine between culture, health and innovation,” aims to describe gastronomy as a set of practices that combine tradition and research: an Italian culinary model that remains solid despite ongoing transformations.

In New York, this shift in perspective meets a context already accustomed to the daily presence of Italian cuisine. The city is home to one of the largest communities of Italian restaurateurs, bakers and chefs abroad, many of whom have become reference points for residents and visitors. Their work represents a significant share of the global imagination around Italian food, often more influential than institutional promotional campaigns.

Here, the Week of Italian Cuisine is not just a themed festival: it is an opportunity to highlight a professional ecosystem that consistently upholds the reputation of Italian food, from neighborhood trattorias to the city’s most innovative restaurants. Italy’s bid to have its cuisine recognized by UNESCO as intangible cultural heritage—reaffirmed in this edition—finds in New York a concrete laboratory where tradition and experimentation coexist naturally.

The video produced for the 2025 New York edition shows the faces of around thirty restaurateurs, bakers and chefs who, through images and gestures, depict their everyday work in the city’s kitchens. It reminds us that “food is not only nourishment but also culture and tradition”: these are just some of the people who make Italian cuisine recognizable in New York and contribute to spreading its flavors around the world.

The work of these businesses often intersects with the need to protect the authenticity of products and recipes, a recurring theme in the official initiatives of the Week. This is especially relevant in the United States, where the threat of Italian sounding remains widespread and where Italian restaurateurs and producers have long collaborated with institutions and associations to promote certified ingredients and protected denominations.

The 2025 edition aims to highlight how Italian cuisine can represent a healthy and sustainable dietary model: in recent years, interest in Mediterranean diets has steadily grown in the United States, with Italian communities serving as one of its main sources of dissemination.

Alongside the cultural dimension, the Week also underscores the innovation processes that characterize the entire supply chain: research on raw materials, transformation techniques, new distribution models and waste reduction. These elements are an essential part of the promotional work coordinated each year by the Ministry of Foreign Affairs together with the Italian System’s partners, and implemented locally by embassies and consulates around the world.

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Milan, March 20th, 2025 – Sammontana Italia Group, through its newly formed entity Sammontana North America, has signed an agreement to acquire La Rocca Creative Cakes, a Canadian company founded by the Givens family, based in Toronto and operating in the retail in-store bakery channel. The company, with a production bakery dedicated to cakes, desserts and frozen pastries, distributes its products in Canada and the United States.

The agreement marks an important step in the growth strategy announced by the new Sammontana Italia Group, which aims to expand into foreign markets through organic growth and targeted acquisitions in the dessert, ice cream and frozen pastry sectors. The addition of La Rocca to the Group’s portfolio will be complementary and synergistic both in terms of sales channels and product assortment to Sammontana Italia’s Bindi brand, which is already present in the North American market, primarily in the food service channel. The new brand will complement the renowned pastry craftsmanship of Bindi, strengthening the Group’s presence in Canada and the United States and consolidating its position in the in-store bakery segment.

“At the beginning of the year, we set ambitious goals for growth and international expansion, and the acquisition of La Rocca Creative Cakes is a significant step toward achieving these objectives. Furthermore, the brand aligns closely with us in both values and business practices—key considerations for our Group when choosing new partners,” stated Alessandro Angelon, CEO of Sammontana Italia. “La Rocca is not only an established leader in the premium dessert market, but it also shares our deep-rooted commitment to high-quality ingredients, craftsmanship, and Italian-inspired pastry excellence and know-how. We are therefore confident that our combined strengths will deliver excellent results.”

The La Rocca name embodies a legacy of craftsmanship, Italian traditions and passion for premium desserts. Nearly 40 years ago, Lina Givens and Harvey Easson, together with their sons, Marty and Michael, founded La Rocca Creative Cakes with a vision to create high-quality desserts for the North American market. Under their leadership, the company became one of the largest premium dessert manufacturers in Canada. For the past 25 years, Michael Givens has led La Rocca through a period of significant expansion, maintaining the highest standards of quality and innovation.

Operating from its Toronto facility, La Rocca Creative Cakes produces over 120,000 premium cakes each week on average, supplying leading retail stores across North America. In 2024, La Rocca generated revenues of over 70 million Canadian dollars.

Michael Givens, President & CEO of La Rocca, will continue to lead La Rocca as it enters this exciting new phase. “Joining forces with Sammontana Italia marks an incredible opportunity for La Rocca,” said Givens. “With our shared passion for premium desserts and commitment to excellence, we look forward to unlocking new growth opportunities and delivering even more exceptional products to our customers.”

The transaction is expected to close in March 2025, subject to customary closing conditions.

Sammontana Italia Sammontana Italia is the leader in the production and distribution of bakery products, both sweet and savoury, frozen pastries, and ice cream for Ho.Re.Ca. and large-scale retail channels in Italy. Headquartered in Empoli, the Group employs over 2,000 people across six production plants in Italy and two abroad (United States and France), generating a pro forma turnover of over €900 million in 2024. The Group is the result of a successful Italian entrepreneurial journey, built with a forward-looking vision and a strong commitment to future generations.

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New York recently hosted an event that shone a spotlight on Lombardy’s culinary tradition, confirming its key role in the global food and wine scene. In the heart of Manhattan, at the Bar Milano of Eataly Flatiron, a select group of guests experienced an exclusive sensory journey, led by chef and television personality Roberto Valbuzzi.

The initiative, promoted by the Italian Trade Agency of New York in collaboration with Regione Lombardia, saw the participation of the Deputy Consul General of Italy in New York, Cesare Bieller, highlighting the institutional significance of the event. Alongside him, the Councilor for Agriculture, Food Sovereignty, and Forests, Alessandro Beduschi, emphasized the importance of these occasions for strengthening the presence of Lombard products in international markets. In addition to celebrating the region’s gastronomic excellence, the evening served as a strategic milestone for the upcoming Milano-Cortina 2026 Winter Olympics.

The evening’s menu was a tribute to Lombardy’s tradition, celebrating its historical and cultural roots through iconic dishes. Among the most appreciated courses were saffron risotto with ossobuco, pizzoccheri with gorgonzola, and the quintessential cotoletta alla milanese. Traditional appetizers such as mondeghili and casoncelli were also served, paired with a selection of Lombard wines that enhanced every nuance. The dinner concluded with a classic regional dessert: sbrisolona with zabaglione.

What made the event even more engaging was the storytelling by chef Roberto Valbuzzi, who intertwined tradition and innovation, highlighting the value of Lombard cuisine not only as a cultural heritage but also as a prominent economic asset. The evening’s opening, with the cutting of a wheel of Grana Padano, symbolically represented the excellence of a sector that continues to stand out for its quality and authenticity.

The event also had a strong economic and promotional impact. The United States is a strategic market for Lombard agri-food exports, with numbers constantly on the rise. Erica Di Giovancarlo, director of ITA-NY, highlighted how Lombardy plays a key role in Italian exports, contributing to a sector worth billions of dollars.

But it wasn’t just a triumph of flavors: the evening was also a valuable networking opportunity. Importers, distributors, and industry professionals had the chance to engage directly with Lombard producers, laying the groundwork for new business collaborations. The initiative thus strengthened the bond between Italian gastronomic tradition and a market that is increasingly attentive to the quality and origin of products.

One of the key elements of the evening was the connection between Lombard cuisine and the Milano-Cortina 2026 Winter Olympics. Councilor Alessandro Beduschi reiterated how Milan and Valtellina will be in the spotlight not only for sports but also for their ability to tell their story through their gastronomic and cultural heritage.

The New York event was thus a preview of the role Lombardy will play on the international stage in the coming years. With this initiative, the region reaffirmed its commitment to promoting an excellence that goes beyond national borders, transforming cuisine into a vehicle of identity, prestige, and economic development.

A taste of what Milano-Cortina 2026 promises to be: an event capable of uniting sports, culture, and tradition in a single, extraordinary experience.

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The Consorzio Tutela Grana Padano, the entity that protects and enhances the value of Grana Padano, the world’s most consumed PDO cheese, has entrusted Barabino & Partners USA, a New York-based agency under Barabino & Partners, the largest communications consulting firm in Italy part of Excellera Advisory Group, with the management of communication through PR activities and institutional relations for Grana Padano PDO in the U.S. market for 2025 as well.

With an annual production of more than 5.6 million wheels in 2024, more than 52 percent of which is exported, Grana Padano represents a Made in Italy excellence and an important ambassador of Italian gastronomic culture in the world.

The extension of the agreement with Barabino & Partners USA represents the renewed desire of the Consorzio Tutela Grana Padano to further strengthen its presence in the U.S. market, one of the most strategic for the Italian agribusiness sector. Barabino & Partners USA has proven experience in the communication and promotion of Italian brands in the United States, with a team of highly qualified professionals and in-depth knowledge of the American market.

The agency will develop and implement integrated communication activities for Grana Padano with the aim of strengthening its position as an important ambassador of Made in Italy, enhancing its various social and cultural initiatives.

“It is a great honor for us to renew our partnership with the Consorzio di Tutela del Grana Padano,” said Marco Lastrico, CEO of Barabino & Partners USA. “The Consortium continues to be a fundamental pillar in the protection and promotion of one of the most prestigious symbols of the Italian dairy tradition. We are proud to continue to support its growth and recognition, especially in this crucial phase characterized by a complex and evolving international context, which requires an even greater commitment to enhancing the excellence of Made in Italy in strategic markets such as the United States.”

“Renewing our collaboration with Barabino & Partners USA is a natural and strategic choice for us to continue promoting Grana Padano in the United States,” said Stefano Berni, Director General of Consorzio Tutela Grana Padano. “The agency has demonstrated over the years a deep expertise in the agribusiness sector and a unique knowledge of the American market. In a global context such as that of 2025, characterized by new challenges and opportunities, we are confident that this renewal will allow us to further consolidate the position of Grana Padano as a symbol of Italian excellence in the United States.”

BARABINO & PARTNERS

Barabino & Partners USA is part of the Barabino & Partners Group, the largest communications consulting firm in Italy and a leader for more than 35 years. Headquartered in Milan and with offices in Rome, Genoa, Berlin, Madrid and New York, Barabino & Partners is the only Italian group in the field of integrated and digital communications with a direct presence in foreign markets. Thanks to the recent integration with B2P Communications Consulting, the Barabino & Partners Group now also offers strategic consulting in Paris and Munich. Barabino & Partners manages the reputation of passionate and ambitious companies, providing them with the right tools designed to reach a deeply diversified global market. The Group’s multicultural approach allows it to seamlessly adapt companies’ core cultural values to foreign audiences.

The article Consorzio Tutela Grana Padano chooses Barabino & Partners USA for communication and promotion in the United States comes from IlNewyorkese.

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An evening of football and fine dining at the Diego Armando Maradona Stadium. During the match between Napoli and Juventus, which Napoli won 2-1, Chef Pasquale Cozzolino—ambassador of Italian flavors in New York and the heart behind the famous Ribalta restaurant—joined forces with Chef Pasquale Palamaro as special guests in the stadium’s President’s Lounge. Together, they prepared an exclusive menu for the club president’s family, team executives, and sponsors.

For the occasion, Chef Cozzolino served his signature dish: Red Prawn Gnocchi, featuring premium Mazara del Vallo prawns. This tribute to Italian culinary tradition was elevated by the exceptional ingredients from Amo Seafood, showcasing the finest products Italy has to offer. “Honored to bring the flavors of Italy to the #NapoliJuventus game at Maradona Stadium! A true tribute to tradition, passion, and excellence!” Cozzolino shared in an Instagram post.

The chef’s presence in the stadium’s most exclusive lounge symbolized a cultural bridge between Naples and New York—two cities where Neapolitan cuisine stands as a beacon of identity and pride. Ribalta, celebrated for bringing authentic Neapolitan pizza to the heart of New York City, reaffirms its role as an ambassador of Italian taste worldwide, while proudly representing Naples’ vibrant spirit.

This celebration of flavors and sports did not go unnoticed: guests praised not only the quality of the dishes but also the message of belonging and pride that Cozzolino brought with him. “Being here, in the iconic stadium of my hometown, was a dream come true. I felt the warmth of home and the passion of Naples in every moment,” the chef remarked, closing an unforgettable evening that blended tradition, excellence, and heartfelt connection.

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he New York Times has named Antica Pizzeria da Michele, the renowned Neapolitan pizzeria loved worldwide, the twelfth best pizza place in New York. Founded in Naples in 1870, Pizzeria da Michele embodies a timeless tradition of quality and authenticity, now brought to the U.S. thanks to the vision and passion of Francesco Zimone, a Neapolitan himself.

Zimone, who transformed this Neapolitan institution into a symbol of culinary excellence overseas, has meticulously curated every detail to bring the authentic essence of Neapolitan pizza to New York. “Our mission is to offer pizza that not only satisfies the palate but also tells the story of our tradition,” says Zimone. This approach has shaped a menu that reflects true Neapolitan authenticity, using fresh, local ingredients to make each slice a unique experience.

In Naples, the spiritual home of pizza, pilgrims make their way to Via Cesare Sersale to try the wood-fired (6 euro) pies that made Elizabeth Gilbert swoon in “Eat, Pray, Love.” There, the options are a few variations on tomato and cheese. Da Michele’s New York outpost in the West Village retains the soft crust, pebbled with char bubbles as if it had been kissed by Vesuvius itself, with the soupy droop that makes a Neapolitan pie famous. A wealth of toppings are available, for a New York price. Try the Caserta ($34), where smoked provolone mingles with Italian sausage, raw garlic, Calabrian chile and broccoli rabe, along with fior di latte, pecorino and basil.

Sara Bonisteel – The New York Times

Sara Bonisteel of The New York Times captures this experience, highlighting not only the quality of the ingredients but also the restaurant’s commitment to preserving its Neapolitan roots. The atmosphere evokes traditional Naples, allowing diners to immerse themselves in the gastronomic experience. Zimone and his team focus on every detail, from dough preparation to the use of the wood-fired oven, ensuring that each pizza reflects authentic tradition.

The New York Times’ recognition is an exceptional milestone for Zimone and Italians across New York. This success honors the perseverance and celebration of culinary traditions central to our cultural identity. And meanwhile, pizza—a symbol of Italian culture worldwide—continues to capture hearts and palates, one bite at a time.

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After months of anticipation, Ferrero has officially launched Nutella Plant-Based, a new addition to the Nutella family, in September 2024. This innovative version of the beloved spread now features plant-based ingredients, catering to the growing demand for lactose-free and vegan options. This release aligns with Nutella’s 60th anniversary celebrations and follows the recent debut of Nutella Ice Cream.

Nutella Plant-Based is formulated with chickpeas and rice syrup as dairy alternatives, making it suitable for those with lactose intolerance or those who choose plant-based diets. This new recipe not only meets the needs of lactose-intolerant consumers but also responds to the flexitarian trend embraced by approximately 12.5 million Italians. Like its predecessors, Nutella Plant-Based is gluten-free and has earned certification from the Vegetarian Society as “Vegan Approved.”

The production of Nutella Plant-Based began in January 2023, with industrial manufacturing starting in June 2024. The spread will be available in Italy, France, and Belgium starting September 2024, in a 350g format, with plans to expand to other European markets in 2025. Ferrero aims to strengthen its presence in the breakfast segment, a market valued at €5.9 billion, where spreadable creams are a growing category.

Stefano Lelli Mami, Region Marketing Manager Nutella Italy, highlighted the significance of this launch during the official event, emphasizing Ferrero’s innovative spirit. He noted that Nutella Plant-Based, produced at Ferrero’s Sant’Angelo dei Lombardi facility in Italy, continues the company’s commitment to expanding its product range and reinforcing its global brand presence. The launch reflects Ferrero’s ongoing success and dedication to meeting diverse consumer needs.

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