Nicola Fedeli, Executive Chef Ristorante Fasano, is attending Fancy Food again this year. He is one of the most valuable signatures of the summer edition and visited us at our box to tell us how the fair is going.
I am very happy to be here, I am participating with Ita – Italian Trade Agency and Universal Marketing, and so far everything has gone very well. Here at the fair there are wonderful importers, superb products, top-notch Italian food. Italy is more and more important and present and we are having a great time
Chef Nicola Fedeli – Executive Chef Ristorante Fasano
How is the taste of Americans evolving?
Every year it gets better and events like Fancy Food help with that. Our American customers are becoming more and more accustomed to Italian flavors, I have almost exclusively Italian imported products in my restaurant, despite the difficulties of this moment that make them very expensive, but we are holding out because it is worth it, we are getting good feedback from customers and for that I am positive.
There are the most famous Made in Italy brands here but also small products. Is there a real possibility for them to position themselves here in this market?
There are more and more artisans in Italy who are trying to team up with local importers to have their own brands and be present with their product here in New York and all over the U.S. It’s up to us chefs to vary in our products and to choose more niche products. It’s also up to us chefs to vary in products and also choose more niche ones to help small producers.
The article Chef Nicola Fedeli – Executive Chef Ristorante Fasano, one of the signatures of this fancy food comes from TheNewyorkese.
