Skip to Content
News

Appetito Hosts ITA Talks: ‘Al Dente Delights’

Appetito hosted an event with the Italian Trade Agency focused on pasta, tomatoes and preserved vegetables.

Host, Andrew Cotto (left) and ITA Talks panelists (from left to right): Giuseppi Di Martino, Cristiano Villani, and Richard Martin.

Host, Andrew Cotto (left) and ITA Talks panelists (from left to right): Giuseppi Di Martino, Cristiano Villani, and Richard Martin. Photo credit: Riccardo Piazza.

In a panel discussion Tuesday (2/18) at the Italian Trade Agency’s offices in New York City, Appetito’s Co-founder and Editor-in-Chief Andrew Cotto hosted industry experts to dive into “Al Dente Delights” as part of the ITA Talks series.

The panel focused on pasta, sauce and preserved vegetables.

Appetito and the ITA welcomed industry experts including Cristiano Villani of Pomi’ USA, Giuseppe Di Martino of Pastificio Di Martino and Appetito’s own Co-founder and Managing Editor Richard Martin, who has co-authored a series of books on preservation. Each panelist spoke about the ingredients, process and traditions that define their respective product's exceptionalism.

Appetito Editor-in-Chief Andrew Cotto hosting the 2/18 ITA Talks event.
Appetito Editor-in-Chief Andrew Cotto hosting the 2/18 ITA Talks event. Photo credit: Riccardo Piazza.

The panelists were joined by Chef Fabrizio Facchini, of the Association of Italian Chefs in New York, who prepares a curated tasting menu, highlighting the featured products, for each event. Appropriately, on 2/18, every dish featured pasta - even dessert.

The "ITA Talks" series promotes, through panel discussions and dining, Italian gastronomic products available in America. Tuesday marked the second in a series of monthly occasions, over the first half of 2025, where Appetito will serve as the co-host of such events.

Erica Di Giovancarlo, Italian Trade Commissioner and Executive Director for the United States, provided opening remarks to the audience.
Erica Di Giovancarlo (left), Italian Trade Commissioner and Executive Director for the United States, provided opening remarks to the audience. Photo credit: Riccardo Piazza.

The evening began with a reception in the grand lobby of the Italian Trade Agency on the Upper East Side with passed pasta and prosecco.

After guests settled in, Erica Di Giovancarlo, Italian Trade Commissioner and Executive Director for the United States, welcomed panelists for an informative and engaging discussion.

Cotto led the discussion with wit and charm, creating a lighthearted atmosphere rich with education, including back-and-forth between panelists and an audience question and answer session.

The post-panel pasta feast at the 2/18 ITA Talks event.
The post-panel pasta feast at the 2/18 ITA Talks event. Photo credit: Riccardo Piazza.

At the close of the chat, guests adjourned to what can only be described as a post-panel pasta feast with numerous offerings of regional dishes from around Italy.

The next ITA Talks event will be on March 11th with a focus on "Formaggi e Vini Rossi" (cheese and red wine).

Editor's note: This post was sponsored by ITA.

Stay in touch

Sign up for our free newsletter

More from Appetito

How to Make Chef Andrea Congiusta’s Sacchetti from Legami

Chef Andrea Congiusta shares his Sacchetti recipe from Legami Charleston — a comforting fall pasta filled with leek and Parmigiano Reggiano and topped with mushroom ragout and goat cheese.

October 23, 2025

Pizza, Pasta, and Pesce at the Venice Beach Club in L.A.

Fresh Italian-inspired dishes meet California sunshine at Venice Beach Club, a new seaside spot blending Mediterranean flavor and coastal charm.

October 23, 2025

How to Make Nonna Approved Cacio e Pepe

Celebrate World Pasta Day with Italian Street Kitchen’s nonna approved Cacio e Pepe, the most searched pasta in Italy. Creamy, simple, and full of Roman flavor.

October 22, 2025

Where Is Pizza Going to Go?

The Co-founder and Owner of iconic Roberta's muses on his experience with pizza and what the future holds for this beloved offering.

October 21, 2025

How to Make Sicilian Tapenade for Your Antipasto Platter

Bring a taste of Sicily to your table with this easy olive and caper tapenade. It's a savory spread that adds instant Mediterranean flair to any antipasto platter or appetizer board.

October 21, 2025
See all posts