Navigation close button

The expo Eataly in New York starts. Campania protagonist with its products

Six weeks featured on the shelves of big shop Eataly in New York, on Fifth Avenue. It is this opportunity that will have 37 agriculture business companies thanks to an invitation of the Campania Region entrusted to Unioncamere, which has closed an agreement with the giant international distribution of Italian food company Eataly.

The initiative will take place from 15th of September to 31st of October in New York, but also in Chicago (from 1st to 31st of October). “Unioncamere and the Campania region – said the regional president of Unioncamere Maurizio Maddaloni – are involved in the promotion of wine and food sector in an important market as the American one. There are companies in the food sector and the wine that will play an important commercial opportunity in collaboration with Eataly.

But there will also be opportunities to train and others dedicated to Italian starred chef. Work aimed to export that even in a time of crysis, food is one of our strengths. There is a minus sign in front of many sectors but instead, the food industry and tourism which is in turn promoted the visibility of our gastronomy of excellence, is growing. The weeks of showcase in the US are another stage – explains the councilor for productive activities of the President of the Regional Council of Campania, Fulvio Martusciello – our promotion of “Made in Campania” with be a guideline to an internationalization that never existed before. Empowering our excellence is the engine with which we share the market.

Unioncamere has chosen, following the Region announcement, 70 companies, then, Eataly has selected 39. Initially had to be thirty – explains Dante Del Vecchio – then we have expanded the selection in 9 companies of which we have already invested more than one hundred thousand US dollars in purchases of products that will be on the shelves but also in the eight Eataly restaurants in the US. Campania’s exports work thanks to the efforts of entrepreneurs who are committed to establish the export themselves all over the world but also, as this time, making a system with the support institutions.
We hope that the project can continue to Expo 2015. The products will also be cooked by some chefs, including Rosanna Marziale and Vitantonio Lombardi, who will prepare some dishes including the “Pizza in black”, the vegetable carbon with three different fresh truffles, caviar and ricotta cheese. We go to New York – Lombardi says – to tell Campania’s unknown hinterland, with the excellence of the cuisine that we mean lamb, veal, meats, vegetables. Our chefs will prepare a series of dinners as part of Identity Gourmet in New York, scheduled for October 9th to 12th. It is important – explains Paul Marks of Identity Gourmet – to show the benchmark in the world: you can make mozzarella abroad, but if you put it next to the buffalo, then you simply understand. We will do in the US with our chefs. (ANSA).

Read the article