Fine Cheese & Charcuterie January 2016

“Sex, circus, cinema, and spaghetti—these were my early in uences. Life is a combination of magic and pasta.” So said the great Italian filmmaker Federico Fellini. He certainly combined all these things in his marvelous films (like the screen poetry as Anthony Quinn attacks a plate of spaghetti in La Strada). Italian films of the second half of the 20th century were full of stark realism but there was plenty of fantasy too. And food. There always seemed to be someone tucking in to a bowl of pasta or drinking wine. I’ve got Italy on my mind these days because beginning with this issue we are devoting several issues to all things Italian. All edible things that is. Because the many products from Italy are so much a part of the gourmet business here in the U.S., I feel we sometimes take Italy for granted. Also, there are a great many new and exciting products coming to us as a result 

of a burgeoning artisan explosion over there, similar to what is happening here, and we want to provide a showcase for these items and to re-explore the culinary realm of Italy. In fact, I’m planning to go back to Italy this spring to visit some cheesemakers and other food producers, a trip that I will document in the June Summer Fancy Food issue. 

We’re very pleased indeed to have Maurizio Forte, Commissioner of the Italian Trade Agency, as the subject of our “Shop Talk” interview (page 16) in this, our inaugural Italian issue. Mr. Forte has been promoting the great products of Italy — food and other- wise — around the world for his entire career. He offers some very valuable insights and positive thoughts on the future of Italian food in America. 

We also begin our year of Italy with a look at one of its most iconic cheeses, Grana Padano, one of the country’s oldest and most beloved cheese, in “Pass- port to Fine Cheese.” (page 5) Sadly, it often gets second billing with its famous cousin but we believe it’s an outstanding cheese on its own and is extremely versatile. We also have as our feature this month an overview and celebration of the Italian table in “La Dolce Vita.” (page 8) 

Benvenuto to our first Italian issue. We’re very excited and hope you’ll join us throughout the year for more. We also look forward to seeing everyone later this month in San Francisco at the Winter Fancy Food Show. Until then, arrivederci e buona fortuna. 

James Mellgren, Managing Editor 

Fine Cheese & Charcuterie 

jmellgren@gourmetbusiness.com