[et_pb_section fb_built=”1″ _builder_version=”4.20.4″ _module_preset=”default” da_disable_devices=”off|off|off” locked=”off” global_colors_info=”{}” da_is_popup=”off” da_exit_intent=”off” da_has_close=”on” da_alt_close=”off” da_dark_close=”off” da_not_modal=”on” da_is_singular=”off” da_with_loader=”off” da_has_shadow=”on”][et_pb_row _builder_version=”4.20.4″ _module_preset=”default” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.20.4″ _module_preset=”default” global_colors_info=”{}”][et_pb_text _builder_version=”4.27.0″ _module_preset=”default” hover_enabled=”0″ global_colors_info=”{}” sticky_enabled=”0″]<\/p>\n
With over 5000 Italian restaurants, Tokyo confirms itself as the capital of tricolor cuisine in the world. Nearly 5% of the establishments serve Italian dishes (Source: Ambrosetti Study), with a significant rise in recent years, driven also by iconic recipes such as Carbonara, Cacio e Pepe, and Amatriciana. There’s a growing demand for Made in Italy products in the Land of the Rising Sun (+18.8%). Notably, cheeses<\/b> are experiencing a particularly positive performance: Italy ranks fifth among exporters<\/b>, with a 33% growth in exports valued at around 13.7 billion yen, approximately 90 million euros (Source: ICE, 2022 data). Specifically, Cacio e Pepe and its main ingredient, Pecorino Romano DOP, took the stage on March 6th in Tokyo – among other excellent Italian agri-food products – for the easternmost stop of Aftershow<\/b>, our format promoting Italian agri-food worldwide.<\/p>\n
During FoodEx<\/b>, the most important food fair for Southeast Asia, the Italian Embassy hosted an event dedicated to tasting and networking. Professionals from the sector, press, and local institutions had the opportunity to meet 100% Italian supply chain producers, taste products, learn about their origins and characteristics, and celebrate Made in Italy. Among the institutional figures present were Gianluigi Benedetti <\/b>(Italian Ambassador to Tokyo) and Gianpaolo Brun<\/b>o (Director of ICE Office in Tokyo). Among the guests were some of the top Italian chefs in Tokyo<\/b>: Luca Fantin<\/b> (Luca Fantin at the Bulgari Restaurant), Carmine Amarante <\/b>(Executive Chef of the Armani Restaurant Japan Group), Peppe Errichiello <\/b>(one of Japan’s top pizza makers, fresh from third place in the top 50 Asia). Also, influencers<\/b> like Francesco Bellissimo<\/b> (TV personality and chef) and Italian wine experts sommeliers such as Shigeru Hayashi and Akira Mizuguchi attended. Giorgio Matera<\/b>, patron of “Di Giorgio” and the first non-Japanese to organize catering in the Emperor’s palace, signed the evening’s menu.<\/p>\n
“Initiatives like tonight’s, which complement the constant work of the entire Italian System in Japan within the framework of so-called growth diplomacy, provide a valuable additional contribution to the smooth running of our trade balance: this year too, our agri-food exports to Japan exceeded one billion euros and reaffirmed Italy’s position on the podium as one of this country’s top trading partners,” said Ambassador Benedett<\/b>i during the evening. “I cannot fail to mention the role of over 20,000 Italian restaurateurs in Japan, true Ambassadors of our beloved cuisine, which is now a candidate to become part of UNESCO’s Intangible Cultural Heritage.”<\/p>\n
Presented on this occasion in Japan was also the “Academy of Italian Enogastronomic Culture<\/b>\u201d, realized by Filiera Italia<\/a>, Coldiretti, Fondazione Campagna Amica<\/a> and the Ministry of Foreign Affairs and International Cooperation, in partnership with I Love Italian Food.\u00a0<\/p>\n “We are excited about the affection and interest shown by our Japanese network. This initiative – stated Alessandro Schiatti<\/b>, CEO of I Love Italian Food – represents another step forward in strengthening the ties between Italian culinary excellences and the Japanese market and once again demonstrates how Italy is admired and appreciated worldwide for its extraordinary cuisine. This Aftershow and collaboration with the Italian Embassy in Tokyo confirm our commitment to promoting authentic Italian enogastronomic culture worldwide, which will also bring us to the Land of the Rising Sun next November for the new edition of The Italian Show, for the first time in Japan.”<\/p>\n Among the event’s partners were the Prosecco DOC Protection Consortium,<\/b> official bubbles of the evening, Latteria Sorrentina, Rustichella d’Abruzzo, Solania, Acqua Panna and San Pellegrino, Filiera Italia, Mulino Caputo<\/b>, celebrating its 100th anniversary this year and featured in the pizza area with master pizza maker Simone Fortunato, along with the team of Neapolitan Pizza Makers Association in Japan<\/b>. Also, the inevitable Consortium of Pecorino Romano DOP<\/b> was present with a DOP promotion project co-financed by the European Union within the campaign “Enjoy it’s from Europe.” “Kyoi,” meaning wonder<\/b>, is the title of the project, in the name of the sensation experienced when tasting Pecorino Romano, a pleasant surprise for the palate. Also, fundamental was the contribution of local partners Sivans and Italianity<\/b>, a web magazine promoting Made in Italy in Japan.<\/p>\n A unique opportunity to celebrate Made in Italy, which anticipates the next Japanese project of I Love Italian Food: The Italian Show’s stop in Tokyo next November.<\/p>\n [\/et_pb_text][et_pb_gallery gallery_ids=”87906,87902,87898,87894,87890,87882,87874,87866,87858,87850,87842,87834,87826,87818,87810,87802,87794,87786,87778,87766,87758,87750,87742,87734,87726,87722,87714,87702,87694,87686,87678,87670,87662,87654,87646,87638,87629,87617,87613,87605,87597,87589,87581,87569,87561,87557,87549,87541,87537,87525,87517,87509,87501,87493,87485,87477,87469,87461,87453,87445,87437,87429,87393,87385,87405,87374″ fullwidth=”on” _builder_version=”4.23.2″ _module_preset=”default” auto=”on” auto_speed=”3000″ locked=”off” global_colors_info=”{}”][\/et_pb_gallery][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":" With over 5000 Italian restaurants, Tokyo confirms itself as the capital of tricolor cuisine in the world. Nearly 5% of the establishments serve Italian dishes (Source: Ambrosetti Study), with a significant rise in recent years, driven also by iconic recipes such as Carbonara, Cacio e Pepe, and Amatriciana. There’s a growing demand for Made in […]<\/p>\n","protected":false},"author":570,"featured_media":87907,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":" [et_pb_section fb_built=\"1\" _builder_version=\"4.20.4\" _module_preset=\"default\" da_disable_devices=\"off|off|off\" locked=\"off\" global_colors_info=\"{}\" theme_builder_area=\"post_content\" da_is_popup=\"off\" da_exit_intent=\"off\" da_has_close=\"on\" da_alt_close=\"off\" da_dark_close=\"off\" da_not_modal=\"on\" da_is_singular=\"off\" da_with_loader=\"off\" da_has_shadow=\"on\"][et_pb_row _builder_version=\"4.20.4\" _module_preset=\"default\" global_colors_info=\"{}\" theme_builder_area=\"post_content\"][et_pb_column type=\"4_4\" _builder_version=\"4.20.4\" _module_preset=\"default\" global_colors_info=\"{}\" theme_builder_area=\"post_content\"][et_pb_text _builder_version=\"4.23.2\" _module_preset=\"default\" hover_enabled=\"0\" global_colors_info=\"{}\" theme_builder_area=\"post_content\" sticky_enabled=\"0\"]<\/p> Con oltre 5000 ristoranti italiani, Tokyo si conferma la capitale della cucina tricolore nel mondo. Quasi il 5% dei locali porta in tavola piatti italiani (Fonte: Studio Ambrosetti), con una grande ascesa negli ultimi anni, trainata anche da ricette iconiche quali la Carbonara, la Cacio e Pepe e l\u2019Amatriciana. Cresce la richiesta di prodotti Made in Italy nel Paese del Sol Levante (+18,8%). A registrare una performance particolarmente positiva i\u00a0formaggi:<\/b>\u00a0l\u2019Italia \u00e8 quinta tra gli esportatori<\/b>, con una crescita dell\u2019export pari al 33% e un valore di circa 13,7 miliardi di yen, ovvero circa 90 milioni di euro (Fonte ICE, dati 2022). Proprio la Cacio e Pepe e il suo ingrediente principe, il Pecorino Romano DOP, \u00e8 salito sul palcoscenico il 6 marzo a Tokyo \u2013 tra gli altri prodotti d\u2019eccellenza dell\u2019agroalimentare italiano \u2013 per la tappa pi\u00f9 orientale dell\u2019Aftershow<\/b>, il nostro format che promuove l\u2019agroalimentare italiano nel mondo.<\/p> In occasione del\u00a0FoodEx,<\/b>\u00a0la pi\u00f9 importante fiera food per il Sudest asiatico, la sede dell\u2019Ambasciata d\u2019Italia ha ospitato l\u2019evento dedicato a tasting e networking, durante il quale professionisti del settore, stampa e istituzioni locali hanno la possibilit\u00e0 di incontrare i produttori di filiera 100% italiana, degustare i prodotti, conoscerne le origini e le caratteristiche e celebrare il Made in Italy. Tra le cariche istituzionali presenti\u00a0Gianluigi Benedetti<\/b>\u00a0(Ambasciatore d\u2019Italia a Tokyo) e\u00a0Gianpaolo Bruno<\/b>\u00a0(Direttore dell\u2019ufficio ICE di Tokyo). Tra gli ospiti\u00a0alcuni dei top chef della cucina italiana a Tokyo: Luca Fantin<\/b>\u00a0(Luca Fantin il Ristorante Bulgari),\u00a0Carmine Amarante<\/b>\u00a0(Executive Chef Gruppo Armani Restaurant Japan),\u00a0Peppe Errichiello<\/b>\u00a0(tra i migliori pizzaioli del Giappone, fresco di terzo posto nella top 50 Asia). Ma anche\u00a0influencer <\/b>quali Francesco Bellissimo<\/b>\u00a0(personaggio televisivo e chef) e sommelier esperti vini italiani come Shigeru Hayashi e Akira Mizuguchi. A firmare il menu della serata\u00a0Giorgio Matera<\/b>,\u00a0patron di \u201cDi Giorgio\u201d\u00a0e primo non giapponese a organizzare un catering nel palazzo dell\u2019imperatore.<\/p> \u201cIniziative come quella di questa sera, che si affiancano al lavoro costante di tutto il Sistema Italia in Giappone nel quadro della cosiddetta diplomazia della crescita, apportano un ulteriore prezioso contributo al buon andamento della nostra bilancia commerciale: anche quest\u2019anno le nostre esportazioni agroalimentari in Giappone hanno superato un miliardo di euro e hanno consacrato la posizione dell\u2019Italia sul podio dei primi partner commerciali di questo Paese.\u201d ha dichiarato l\u2019Ambasciatore Benedetti<\/b> nel corso della serata \u201cNon posso non menzionare anche il ruolo degli oltre 20.000 ristoratori italiani presenti in Giappone, veri e propri Ambasciatori della nostra\u00a0 <\/span>amata cucina, oggi candidata a far parte del Patrimonio immateriale dell\u2019UNESCO.\u201d<\/p> Nell\u2019occasione presentata, in anteprima in Giappone, anche l\u2019\u00a0\u201cAccademia della cultura enogastronomica italiana<\/b>\u201d, realizzata da\u00a0Filiera Italia<\/a>, Coldiretti e\u00a0Fondazione Campagna Amica<\/a>, con la partnership di I Love Italian Food, Patrocinata dal Ministero degli Affari Esteri e della Cooperazione Internazionale.<\/p> \u201cSiamo entusiasti per l\u2019affetto e l\u2019interesse dimostrati dal nostro network giapponese. Questa iniziativa \u2013 dichiara\u00a0Alessandro Schiatti<\/b>, AD di I Love Italian Food \u2013 rappresenta un ulteriore passo avanti nel consolidamento dei legami tra le eccellenze culinarie italiane e il mercato giapponese e dimostra ancora una volta quanto l\u2019Italia sia ammirata e apprezzata nel mondo per la sua cucina straordinaria. Questo Aftershow e la collaborazione con l\u2019Ambasciata d\u2019Italia a Tokyo confermano il nostro impegno nel promuovere l\u2019autentica cultura enogastronomica italiana nel mondo, che ci porter\u00e0 nella terra del Sol Levante anche il prossimo novembre in occasione della nuova edizione di The Italian Show, per la prima volta in Giappone\u201d.<\/p> Tra i partner dell\u2019evento:\u00a0Consorzio di tutela della DOC Prosecco<\/b>, bollicine ufficiali della serata,\u00a0Latteria Sorrentina, Rustichella d\u2019Abruzzo, Solania, Acqua Panna e San Pellegrino, Filiera Italia,<\/b>\u00a0Mulino Caputo<\/b>, che quest\u2019anno compie 100 anni, ed \u00e8 stato protagonista dell\u2019area pizza con il maestro pizzaiolo Simone Fortunato, insieme al team dell\u2019Associazione Pizzaiuoli Napoletani in Giappone<\/b>. Oltre all\u2019immancabile\u00a0Consorzio del Pecorino Romano DOP<\/b>, presente con un progetto di promozione della DOP co-finanziato dall\u2019Unione Europea all\u2019interno della campagna \u201cEnjoy it\u2019s from Europe\u201d.\u00a0\u201cKyoi\u201d, ovvero meraviglia<\/b>, \u00e8 il titolo del progetto, in nome della sensazione che si prova assaggiando il Pecorino Romano, piacevole sorpresa per il palato.\u00a0Fondamentale inoltre il contributo dei partner locali\u00a0Sivans<\/b>\u00a0e\u00a0Italianity<\/b>, web magazine che promuove il made in Italy in Giappone.<\/p> Un\u2019occasione unica per celebrare il made in Italy, che anticipa il prossimo progetto nipponico di I Love Italian Food: la tappa di The Italian Show a Tokyo, il prossimo novembre.\u00a0<\/span><\/p> [\/et_pb_text][et_pb_gallery fullwidth=\"on\" _builder_version=\"4.23.2\" _module_preset=\"default\" auto=\"on\" auto_speed=\"3000\" hover_enabled=\"0\" global_colors_info=\"{}\" theme_builder_area=\"post_content\" sticky_enabled=\"0\"][\/et_pb_gallery][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>","_et_gb_content_width":"","footnotes":""},"categories":[11360],"tags":[],"class_list":["post-87361","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-non-categorizzato-en"],"_links":{"self":[{"href":"https:\/\/iloveitalianfood.it\/en\/wp-json\/wp\/v2\/posts\/87361","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/iloveitalianfood.it\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/iloveitalianfood.it\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/iloveitalianfood.it\/en\/wp-json\/wp\/v2\/users\/570"}],"replies":[{"embeddable":true,"href":"https:\/\/iloveitalianfood.it\/en\/wp-json\/wp\/v2\/comments?post=87361"}],"version-history":[{"count":8,"href":"https:\/\/iloveitalianfood.it\/en\/wp-json\/wp\/v2\/posts\/87361\/revisions"}],"predecessor-version":[{"id":107906,"href":"https:\/\/iloveitalianfood.it\/en\/wp-json\/wp\/v2\/posts\/87361\/revisions\/107906"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/iloveitalianfood.it\/en\/wp-json\/wp\/v2\/media\/87907"}],"wp:attachment":[{"href":"https:\/\/iloveitalianfood.it\/en\/wp-json\/wp\/v2\/media?parent=87361"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/iloveitalianfood.it\/en\/wp-json\/wp\/v2\/categories?post=87361"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/iloveitalianfood.it\/en\/wp-json\/wp\/v2\/tags?post=87361"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}