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Paris, April 1\u20132, 2026 \u2013 After opening its annual tour in Berlin, The Italian Show<\/i> made its stop in the French capital within <\/b>Parizza+Gusto<\/i><\/b>, one of the leading events for the fast casual and snack sector in France. Conceived and developed by I Love Italian Food<\/i>, the event brought its format into the Paris trade fair through a two-day program of content, education, and professional exchange, engaging Ho.Re.Ca. operators, buyers, distributors, and specialized press.<\/p>\n
Set within a trade show strongly focused on pizza, bakery, and casual dining, The Italian Show<\/i> strengthened the dialogue between the Italian model and the French market, which is increasingly attentive to the quality of raw materials, the consistency of formats, and the evolution of food offerings. In this context, Italian cuisine confirms itself not only as a consolidated reference, but as a contemporary language capable of adapting and evolving.<\/p>\n
On a single stage, over the course of two days, a series of interventions and discussions addressed to industry professionals took place. The event opened, together with I Love Italian Food<\/i> and RX France, with a ribbon-cutting ceremony attended by Luigi Ferrelli, Director of ICE Paris<\/b> and patron of the initiative, and Antonio Calbi, Director of the Italian Cultural Institute in Paris<\/b>. Among the masterclasses, leading chefs and pizzaioli took the stage, starting with Daniele Reponi, <\/b>who opened the program with a session dedicated to Italian-style gourmet sandwiches and the valorization of Piacenza DOP cured meats, up to Ciro Tutino<\/b> (Bro Pizzeria), who presented a contemporary reinterpretation of the traditional \u201cruota di carro\u201d pizza.<\/p>\n
Significant attention was also given to kitchen operations and restaurant management, with Diego Accettulli<\/b> leading a masterclass on handmade fresh pasta as a value driver for restaurants, and Giacomo Garau <\/b>(Olio e Basilico) focusing on topping construction in contemporary pizza. On the more technical side, Guillaume Grasso<\/b> (La Vera Pizza Napoletana) led a comparative demonstration on Margherita pizza, while Davide Civitiello<\/b> returned to the topic of gluten-free pizza, offering a practical in-depth look at methods, dough management, and quality standards. Also featured was emerging pizzaiolo Patrizio Esposito<\/b>, with a masterclass dedicated to tomato as an identity ingredient and creative lever in modern pizza.<\/p>\n
The performative dimension and the interaction between culinary languages emerged in the four-hands performances, such as the one between Agostino Coppola (President of the Associazione Cuochi Italiani in Francia) and Davide Civitiello,<\/b> as well as in the dialogue between cuisine and pizza proposed on the second day by Peppe Cutraro and Denny Imbroisi,<\/b> two key figures of Italian cuisine in Paris, capable of representing its contemporary evolution through technique, identity, and international vision. These were complemented by further moments focused on the French market, such as the intervention of Tonino Cogliano and Simone Lombardi <\/b>(Imperfetto) on the development of Neapolitan pizza in Paris, and the performance of brothers Ciro and Carmine Della Pia <\/b>(La Vittoria), interpreters of Neapolitan tradition in an international context.<\/p>\n
The discussion on Italian restaurant formats abroad took place during the first-day talk featuring Simona Rigon (Signorvino France) and Giovanni Petronelli (La Piadineria)<\/b>, offering a concrete perspective on the development strategies of Italian formats in the French market. On the second day, the narrative became more personal and in-depth with the talk \u201cItalian Stars Under the French Sky\u201d, in a one-to-one conversation with Michelin-starred chef Massimo Tringali<\/b> (Armani \/ Ristorante), who shared his experience within the Italian fine dining scene in France.<\/p>\n
A key role in shaping the content was played by <\/b>Istituto 100% Italiano<\/i><\/b>, the cultural association supporting the project in the selection of speakers and the development of educational content. Its role is to ensure that Italian cuisine is presented abroad on the basis of competence, professional experience, and respect for supply chains, maintaining coherence between tradition, innovation, and cultural responsibility.<\/p>\n
Alongside the content sessions, tastings and in-depth moments dedicated to Italian supply chains were also featured, with the presence of nearly 50 exhibitors including producers and protection consortia<\/b>, creating a concrete ecosystem where qualified Italian supply meets international demand. This environment fostered direct relationships, new business opportunities, and development prospects for the companies involved. In this sense, The Italian Show<\/i> contributed to strengthening the perception of Made in Italy as an integrated system of quality, expertise, and territories.<\/p>\n
\u201cParis is a key stop in our journey,\u201d c<\/b>ommented Alessandro Schiatti, President of I Love Italian Food<\/i>. \u201cNot only for the value of the French market, but because here the dialogue with the restaurant world is direct, concrete, and everyday. The Italian Show was created precisely with this goal: to build contexts in which Italian cuisine can be interpreted with competence, connecting professionals, supply chains, and business models. The response we have received confirms that this is the right direction, so much so that we have already confirmed our presence at Parizza+Gusto again in 2027.\u201d<\/b><\/p>\n
The next stop will take place on June 9 in Madrid,<\/b> where the 2026 tour will continue across European markets and beyond, strengthening relationships, content, and opportunities for Italian cuisine abroad.<\/p>\n
The Italian Show \u2013 Paris<\/b> is a project organized by: I Love Italian Food<\/i>, in collaboration with Snack Sandwich Show<\/i> and Parizza+Gusto<\/i>.<\/p>\n
Under the patronage of: ICE Italian Trade Agency<\/i>.<\/p>\n
In collaboration with: Istituto 100% Italiano<\/i>, Associazione Cuochi Italiani in Francia<\/i>, Istituto Italiano di Cultura Parigi<\/i>.<\/p>\n
Made possible thanks to the support of the sponsors: Agriform, Mulino Caputo, Rizzoli, Granterre, Latteria Sorrentina, Lurisia, Men\u00f9, Pastificio Liguori, Consorzio Tutela Salumi DOP Piacentini, Parmareggio, Agriform, Casa Modena, Senfter, Cavazzuti<\/i>.<\/p>\n
Technical partners: Carniato, Aeternum, EffeUno, Izzo, Giannini, Zorzi, Piazza<\/i>.<\/p>\n
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