Agrifood exports from Italy to the United States are on the rise

The seventh edition of the Week of Italian Cuisine in the World, will be held throughout the United States this week.

In the first nine months of 2022 italian agrifood export registered a growth of 10.9 percent. In 2021 it had already registered an increase of +18.2% over 2020, reaching a value of $6.5 billion (of which $2.3 in wine alone). The sector alone generates more than 10 percent of the value of our exports to the U.S., with a very positive impact on small and medium-sized Italian producers and labor-intensive activities. Wine, Mineral Waters, Oil, Pasta, Preserves, Cheese and Salumi are at the center of a basket that also sees niche products of the highest quality increasingly present on the American tables of restaurants and private homes. The culture of Italian cuisine that we support is integrated with the promotion of the Mediterranean diet, which is of double benefit.

The Italian Embassy in US, together with the network of Consulates, Cultural Institutes, ICE offices, and ENIT throughout the country, has put in place a rich program of more than 50 initiatives, which will offer an opportunity to promote in the U.S. also Rome's candidacy for Universal Exposition 2030, hinged on the same concepts of sustainability, regeneration, inclusion and innovation at the center of the Week of Cuisine. From Detroit to Puerto Rico, from Boston to San Francisco, from Los Angeles to Charlotte, passing through Chicago, Houston, Washington, Philadelphia, New York, San Clemente and Miami, the menu of Italian Cuisine Week includes: workshops on technology, innovation and sustainability in the sector; cooking masterclasses with renowned Italian chefs; cultural exhibitions; eno-gastronomic events and tastings of Italian wines, products and dishes; educational programs for children and students; in-depth discussions on nutrition and health; promotion of the Italian language in food; and enhancement of Italian eno-gastronomy between tradition and innovation.

"This is an effort of the whole Italian system in the United States," Ambassador Zappia pointed out, valuing collaborations with entities such as the Italian Academy of Cuisine, Eataly, Slow Food, American Italian Food Coalition, Young Professionals in Foreign Policy, the University of Gastronomic Sciences in Pollenzo, as well as' contributions from Italian chefs, consortia of Italian DOP food producers and sponsors representing Made in Italy."

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