New York’s Fancy Food Show is on hand and many will make a pilgrimage to the Jacob Javits Center this weekend to see new products, old friends and get a feel for the market.
Oddly enough, Anna Dente, Chef at Osteria San Cesario, who we mentioned last week as part of our piece on Roman cooking in New York will be here soon than expected. She will be promoting a series of dishes on Sunday, June 28th, at the NASFT Summer Fancy Food Show at the Lotito Foods Booth #2745 from 11 a.m. to 4 p.m. at New York City’s Javits Center.
While Anna is truly fascinating, there will be numerous other booths that attract attention this year, many with products from Italy. In fact, the Italian pavilion is the largest of any NASFT Fancy Food show, some 350 companies are exhibiting. The region of Calabria, also mentioned on this blog, is present with a variety of foods at the show as well.
The Italian Trade Commission is heavily involved in promoting Italian foods at the show and has also organized two seminars about Italian Food.
The two seminars are as follows:
IL MADE IN ITALY A TAVOLA: INGREDIENTI SALUTARI, QUALITA’ DEL CIBO E TUTELA GIURIDICA DEI PRODOTTI TIPICI NEGLI USA” (Made in Italy: healthy ingredients, quality of food, and juridical protection of Italian traditional products in the US)
WHEN: June 28, 4:30- 6pm
WHERE: Jacob Javits Convention Center, New York, Room 1E03
ABOUT: The seminar is divided into two sessions: in the first one Dr. Katherine McManus – Director of Nutrition Dept., Brigham Hospital, Boston – will talk about the healthy aspects of Mediterranean diet and Italian organic products; the second one is dedicated to Italian importers in the US. Members of Orrick, Herrington & Sutcliffe, LLP Law Office will talk about the juridical protection of Italian food products in the US .
WHY IS ITALIAN FOOD THE BEST DURING ECONOMIC HARD TIMES?”
WHEN: June 29, 4:30pm
WHERE: Jacob Javits Convention Center, New York, Room 2D08
ABOUT: The seminar is presented by Fred Plotkin, author of the best seller “Italy for the Gourmet Traveler”. The renowned Italian culinary expert writes for the New York Times, and for the trade journals “Gourmet” and “Bon Appetit”.
