The Winter Edition of the Fancy Food Show 2025 in Las Vegas represents an important showcase for Made in Italy and its culinary excellence. In the heart of the Italy Pavilion, the event’s Country Partner, we had the opportunity to talk with Damiano Rosella, one of the renowned chefs on the Universal Marketing crew, who shared his experiences and emerging innovations in the culinary scene.
How is this edition of the Fancy Food Show going?
Pretty good! There is a lot of news and a lot of interest in new products and cooking techniques, always looking at Italian cuisine. In general, it is going very well.
What are the reactions of Americans to Italian products?
The reactions are positive. Americans are beginning to know more and more about the difference between made in Italy and simply Italian products. For example, today they know the difference between parmesan and parmesan.
How can we bridge the cultural gap between younger generations of Italian immigrants and older Italian-Americans?
The bridge is long, but Italy’s presence needs to be increasingly broad and interesting. Through events like the Fancy Food Show, we can promote true Italian cuisine, which goes beyond the common ideas that Americans have.
What are some of the most popular Italian dishes for Americans?
Unfortunately, for many Americans, Italian cuisine is limited to fettuccine Alfredo, spaghetti with tomato sauce, and pizza. They also often ask for penne alla vodka, but I would never put that on my menu.
Tell me about your restaurant that is about to reopen.
Yes, on February 4 there will be a reopening of the restaurant “Amore” in Woodland Park, New Jersey. I will be glad to welcome all customers.
Do you want to leave a final message?
Long live Italian cuisine and long live Fancy Food! See you next time!
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: Chef Damiano Rosella talks about the Italian food scene comes from TheNewyorkese.
