http://italiancuisinesummit.org/

Italian Cuisine & Wines World Summit, Hong Kong (2026)

05/09/2026

THE MAGIC OF THE SUMMIT BACK IN DUBAI AND ABU DHABI
The magic of the Summit will repeat itself in Dubai and Abu Dhabi from 1 to 27 November 2026. The Summit will be again the stage where the greatest contemporary Italian chefs will perform, the highest quality made in Italy agri-food will be showcased and tasted within the ultimate trendsetting backdrops for the promotion of producers, importers, and distributors.

It will be a special edition celebrating sustainability, generative agriculture and food security and the relation between UAE and Italy in these business fields, within the usual in cutting-edge venues, the most exclusive urban landscapes in the world for the sophisticated consumer communities and the highly trained F&B hospitality professionals.

The Summit is one of the hundreds of fairs and events confirmed in the UAE in autumn including GITEX Global Largest Tech & Startup Show in the World, Frieze Abu Dhabi, Dubai Fitness Challenge, Fifa Under 17 World Cup and the Formula 1® Etihad Airways Abu Dhabi Grand Prix 2026.
Itchefs-GVCI Melius Ristoranti Patrizia Marin Rosario Scarpato Qualitalia BV Fabio Cappellano Maurizio Pelli

26/08/2026

A UNIQUE OPPORTUNITY TO LEAD A GREAT COMEBACK
The second edition of DATE-A-CHEESE returns in the occasion of 17th edition of the Summit and it will be a tribute to the national fruit of the UAE, which, across the Middle East, represents life, hospitality, and endurance through history's harshest environment.

The event will be the backdrop for the Official attempt to achieve a Guinness World Record for the Most Varieties of Palm Dates on display while the Michelin starred Master Guest Chefs of the Summit will pair Italian cheeses with them.

In its first edition Date-a-cheese created and organized the Guinness World Record for "The largest display of cheese varieties" that was achieved by Elie Makhlouf thanks to the formidable collaboration of Greenhouse FoodStuff Trading., Jay Williams and the Radisson Blu Hotel, Dubai Deira Creek and Emirates Culinary Guild, Patrizia Marin, Kuhar and others.

After 13 successful editions in Dubai and the UAE, the Italian Cuisine World Summit is a living expression of a mindset: every challenge can be transformed into momentum, every crisis into a new opportunity. Stay tuned!

Itchefs-GVCI Sustainable UAE Eating Qualitalia BV Rosario Scarpato

09/08/2026

“I USED TO WORK IN FRENCH RESTAURANTS, TIRED OF NOT FINDING A DECENT ITALIAN ONE I OPENED MINE”
We are a main promoter of Melius Ristoranti (www.meliusristoranti.com), the first interactive, ethical AI-powered, guide to Italian restaurants outside of Italy, we continue to interview industry's leaders who can help us understand what its future will be.

Read the full interview here https://www.linkedin.com/pulse/i-used-work-french-restaurants-tired-finding-decent-italian-scarpato-febff/

The Italian cuisine business launched by Valerio Lombardozzi —founder and owner of Bottega Salaria (www.bottegasalaria.com) in Texas—merits attention for many reasons. First and foremost, it is the story of an Italian entrepreneur with an exemplary career in the restaurant industry, specifically in front-of-house service.

Upon arriving in Houston, USA, he spent thirteen years with The Bastion Collections—a bastion indeed of fine-dining French cuisine—becoming a key figure for the group. This brings us to the second reason why his story is so remarkable: he walked away from it all to open Bottega Salaria, driven by a simple market analysis—he couldn't find a decent Italian restaurant to visit with his wife Gina Rose Musachia. What makes Valerio’s path even more unique is that he chose to open an authentic restaurant, based on quality ingredients, in a Texan rural area, which could be nothing other than a question mark. But he was right, because things are going well for him.

“I ALWAYS REPRESENTED AND OPENED FRENCH RESTAURANTS OF MICHELIN STAR LEVEL.
For me, going out to eat Italian food was always a challenge; we could never find a place that truly satisfied us with an authentic Italian experience.

“WE ARE NOW LOCATED IN THE HILL COUNTRY, ABOUT AN HOUR AWAY FROM BOTH SAN ANTONIO AND AUSTIN. The clientele knows and appreciates authentic Italian cuisine. Not everyone, of course, but my customers certainly do.

BOTTEGA SALARIA STEMMED FROM A DESIRE TO LEAVE THE WORLD OF MICHELIN-STARRED and corporate dining behind and return to my roots—to the very place and way I grew up… specializing in the Sabina area and Roman cuisine. "Salaria" is the famous "Salt Road (Salaria)" built by the Romans

MANY CUSTOMERS STILL VIEW ITALIAN CUISINE VERY DIFFERENTLY FROM WHAT IT IS! Here, you find dishes that have circulated globally—like spaghetti and meatballs or chicken fettuccine Alfredo

FOR ME, HIGH-QUALITY PRODUCTS ARE THE FOUNDATION OF MY PROJECT and my approach to dining. I prefer lower profit margins if it means offering a high-quality product

I SEE A VERY BRIGHT AND REWARDING FUTURE AHEAD. Of course, opening an authentic Italian restaurant outside of Italy is always a question mark

EVEN WITH MANY PROJECTS ON THE GO, THE KEY IS MAINTAINING A GOOD BALANCE WITH YOUR FAMILY and creating memories with both loved ones and customers.

fans

04/08/2026

ITALIAN CUISINE IN ASIA WITHOUT MINCING WORDS:
“IT’S OFTEN A SCRAWL; LET’S BRING IT BACK TO ITS ROOTS”

We are main promoters of Melius Ristoranti (www.meliusristoranti.com), the first interactive, ethical AI-powered, guide to Italian restaurants outside of Italy, and for their newsletter they continue to interview industry's leaders who can help us understand what its future will be.

Gerardo Dereviziis is the founder and managing director of two restaurants in Laos—a relatively small Southeast Asian nation—yet he has vast experience across Asia, having overseen the openings or led the kitchens as a chef of at least thirty other Italian restaurants in the continent, over the past three decades (https://www.instagram.com/gerardo_dereviziis_/). A keen observer of the industry, Gerardo travels constantly throughout Asia—also due to his interests in the wine sector—and possesses deep, firsthand knowledge of Italian agri-food production.

Do not miss the full wide-ranging and compelling interview here https://www.linkedin.com/.../italian-cuisine-asia.../ in which Gerardo pulls no punches: he tears apart the distortions of contemporary Italian cuisine in Asia, mocks the obsession with restaurant guide trends, expresses concern over rampant commercialization, and lashes out at the incompetence of so many amateurish operators. He spares no one, advocating instead for a complete return to roots—to authentic, home-style Italian cooking made with original ingredients—which he believes is the only approach that truly succeeds as a business.

“IN ASIA, THINGS STARTED OFF WELL, BUT THEN THEY LOST THEIR WAY TRYING TO CREATE "CONFUSION" OR "FUSION" CUISINE, trying to adapt to local tastes, trying to earn Michelin stars.

“YES, THERE ARE SIGNS THAT EVEN IN FINE DINING, people are beginning to understand the need to return to Italian home-style cooking.

“WE DON’T DO 'HIGH-QUALITY CUISINE'; WE DO ITALIAN CUISINE—PERIOD. The kind of simple and well-made. Italian.
“MANY DINERS WHO HAVE VISITED ITALY SHARE STORIES FROM WHAT USED TO BE THE ‘BEL PAESE’ (the Beautiful Country). Calling Italy in that way today is like believing in the ‘Befana’

“THE FUTURE BELONGS TO THOSE WHO HAVE PERFORMED WELL SINCE THE EARLY 90S—before the turn of the millennium—and continue to do so.

“I’D OPEN A SIMPLE TRATTORIA IN THE MOUNTAINS OF BHUTAN, IN PUNAKHA — 1,500 meters up—three to five tables, ultra-homestyle cooking.

“THAT IS WHAT WE HAVE LOST: THE PLEASURE OF ITALIAN CUISINE.

“WHO’S GOING TO DO THE WORK? ROBOTS? BOTS? I THINK ABOUT IT SOMETIMES.

“WE WERE HEROES. WE TOOK ITALIAN CUISINE OUT INTO THE WORLD, sweating it out against everyone. First and foremost, the Italian institutions

“TO SAVE ITALIAN CUISINE, WE MUST TAKE IT BACK TO ITS ROOTS—TO HONEST, HOME-STYLE COOKING. Pretenders simply cannot do it. They don't understand it.
fans

01/08/2026

ICWS TOP ITALIAN RESTAURANT AWARDS 2026
ISOLA RISTORANTE ITALIANO DUBAI
In preparation of our 17th edition (26 November - 1 December 2026) we continue to reward the Top Italian Dining experiences in the UAE. This time we rewarded Isola Ristorante Italiano in Dubai. A due tribute to the authentic yet inventive Southern Italian cuisine of Francesco Bagnato, one of the most talented young Italian chefs in town and a recognition of Isola general manager Lorena Guerreror's graceful leadership style and its attentive staff, starting with sommelier Ramu Gollapelly. A blend of top cuisine and hospitality hard to replicate.

The Summit is promoted by Itchefs-GVCI and Sustainable UAE Eating, produced by Argos Star LLC , with the Italian Industry & Commerce Office in the UAE as a Main technical Partner, in collaboration with Marcopolo Experience Patrizia Marin,Valeria Kuhar 's www.laprimaclasse.com, the Worldwide Sommelier Association Qualitalia BV International and Melius Ristoranti, the first personalized guide to Italian Restaurants in the world.
fans

21/07/2026

TOKYO WILL REMAIN A WORLD CAPITAL OF ITALIAN CUISINE
(WITH THE HIGHEST NUMBER OF MICHELIN SIGNALED RESTAURANTS)
We are one of the Main Partners of Melius Ristoranti (www.meliusristoranti.com), the first interactive, ethical, AI-powered guide to Italian restaurants outside of Italy, which will be launched during the next Summit. Their newsletter continue to interview the industry's leaders who will shape its future.

Shigeru Hayashi is undoubtedly the leading expert on Italian wine in Japan, yet in his career he has also extensively focused on cuisine and the restaurant industry. Former President of Eataly, CEO of the consulting F&B firm SOLO ITALIA, he speaks and writes fluent Italian and has published numerous books. His perspective is perhaps the most insightful for understanding the direction of Italian restaurants in Japan—and especially in its capital.

Tokyo remains one of the most fascinating markets for the Italian cuisine business—not only due to its 1,500 restaurants, but also because for example it has the highest number of MICHELIN Guide-listed restaurants: a remarkable 57. A mere trifle compared to the total but just think that other capitals have considerably less: Hong Kong 9, New York City 34, London 31 and Paris 25. Still a lot as for the whole Germany Michelin considers only 36 worth of a mention (on a total of 13,000).

Read the full interview in Melius newsletter https://www.linkedin.com/pulse/tokyo-major-changes-underway-remain-world-capital-italian-scarpato-vfz7f/ in which Shigeru talks the growing popularity of Italian cuisine across Japan.

“Starting in the 1980s, many young chefs moved to Italy to study Italian cuisine and subsequently opened restaurants. While the number of such young chefs has since declined, restaurants that were once concentrated in Tokyo and Osaka have expanded into regional areas, where they are now thriving.

“Customers seek reasonable prices, but above all, they value natural ingredients and quality wine. An increasing number of Italian restaurants are focusing on these aspects”.

“ In Tokyo specifically, there is strong demand for restaurants with a clear concept that prioritize the quality of ingredients and wine while offering relatively accessible prices”.

“In Tokyo, you can find restaurants specializing in the cuisine of regions like Sicily, Sardinia, and Puglia. Restaurants serving the typical dishes of these regions are quite popular, though they aren't the kind of places one visits every day”

“While Tokyo’s luxury restaurants are facing a difficult period due to pricing and staffing issues, affordable Italian restaurants are popular among young women and are thriving”.

“Instead of aiming for a Michelin star, I would opt for a restaurant that focuses on ingredients, interior design, and atmosphere”. Subscribe to Melius newsletter.
fans Itchefs-GVCI Italian Cuisine & Wines World Summit

18/07/2026

"ITALIAN RESTAURANTS ARE STILL GOING STRONG.
FOOD COSTS HAVE RISEN, BUT RUSSIANS LOVE ITALY"
We are one of the Main Partners of Melius Ristoranti (www.meliusristoranti.com), the first interactive, ethical, AI-powered guide to Italian restaurants outside of Italy, which will be launched during the next Summit. Their newsletter continue to interview the industry's leaders who will shape its future.

Mircko Zago (also known as Mirko https://lnkd.in/dhChGh_V) is one of the most iconic figures in the Italian cuisine business in Russia, where he arrived in 2001 from Michelin starred experiences in Italy, to head the kitchens of Syr, one of the gems of Arkady Novikov's impressive restaurant collection.

Mircko later became a permanent associate of the famous and successful restaurateur. Both became stars of the local MasterChef, and since 2017, Mircko has overseen all the group's Italian restaurants, starting with those in Moscow: the small ‘Onest’, offering innovative signature cuisine, the much larger and more popular ‘Aist’, located in the same building, Bro&N and La Fabbrica in Rostov-on-Don. He also manages ‘Zuma’ in Vladivostok (pan-Asian cuisine with an Italian perspective), outside of the Novikov group and unrelated to its international namesakes.

In an exclusive interview with Melius Newsletter Mircko talks of the Italian cuisine business in Russia (there are 1500 restaurants with an Italian name only in Moscow) in a difficult geopolitical moment and how he transformed his cooking philosophy in a solid business model.

READ THE FULL INTERVIEW IN MELIUS NEWSLETTER https://www.linkedin.com/pulse/italian-restaurants-still-going-strong-food-cost-has-risen-scarpato-cbnjf/

"How do I see the future of Italian restaurants? I hope for a future of peace, because these wars are really dragging on”.

“When Russians walk into an Italian restaurant, they are looking for the emotions they might experience in Italy”

“I always tried not to create Italian cuisine for Russians, but rather the same Italian cuisine I would do in Italy”.

"What has changed? Sanctions had already been in place since 2014, so practically nothing has changed but Russian domestic production has grown”.

“There is a company in Yekaterinburg that makes Gran Re; a truly high-quality cheese—unlike, say, parmigianito made in Argentina. Of course, it's not Parmigiano Reggiano”.

“What does ‘Made in Italy’ really mean?”

“I’m all for good cuisine; whether it’s traditional or not doesn't matter, as long as it’s healthy”.

“Take tiramisu, for example—a delicious, well-balanced dessert. Yet it’s a very recent tradition!".

“I come from the Val d’Aosta; a menu based on just one region is obviously very difficult in Russia”.

“I’m not a purist when it comes to Italian cuisine”.

“You can't just show up in Moscow and be a Chef simply because you know how to make carbonara or pasta with tomato sauce.
fans Itchefs-GVCI Patrizia Marin Qualitalia BV Fabio Cappellano

23/06/2026

AUTHENTIC INGREDIENTS, ITALIAN WINE, TRADITIONAL RECIPES ARE IMPORTANT, BUT THEY SHOULDN'T BE AN OBSESSION
The Summit is a main promoter of Melius Ristoranti, the first interactive, ethic AI powered, guide to Italian restaurants outside of Italy, we continue to interview the industry's leaders who will shape its future. Saulo Bacchilega combines qualities and experience of a chef who has traveled the world managing the kitchens of luxury hotels (with Italian restaurants), and the business perspective he must keep as a food and beverage Executive Assistant Manager: Hotel EAMs today are real restaurateurs, not just in charge of the operations. Furthermore, Saulo embodies a special point of view thanks to his 20 plus year career that led him to Goa, Hua Hin, Baku, Istanbul, Cadiz Spain, Osaka and Dubai. And now in his portfolio at Hyatt Regency Kyoto he has Trattoria Sette, authentic trattoria-style Italian dining concept.
Read the integral interview here https://www.linkedin.com/pulse/bright-future-ahead-quality-doesnt-depend-solely-italian-scarpato-3dhrf/?trackingId=dAxdTLvJSvSlXEZI0hZFYg%3D%3D

A BRIGHT FUTURE FOR THE ITALIAN CUISINE IF WE KEEP ADAPTING WITHOUT LOSING OUR IDENTITY
The success of Italian cuisine lies in its ability to be accessible, authentic, and unpretentious. Creating authentic Italian cuisine does not necessarily require ingredients that are 100% Italian: if they are available, that is excellent; if not, one adapts. As long as we can adapt without losing our identity, the future of Italian cuisine will be bright.

ITALIAN CUISINE IS INTEGRAL TO JAPAN CULINARY LANDSCAPE
In Japan—and particularly in the Kansai region (Kyoto, Osaka, and Kobe) — the culture of dining out is deeply rooted. There are around 170,000 restaurants, nearly 9,000 of which are Italian: Italian cuisine has become integral part of to the local culinary landscape.

JAPAN SHARES A SPECIAL BOND WITH ITALY
Italy is one of the most beloved European destinations for the Japanese people, and their knowledge of our culinary culture is surprisingly deep. Customers know how to recognize quality and distinguish authenticity from imitations.

QUALITY DOESN'T DEPEND SOLELY ON AN INGREDIENT'S ITALIAN "PASSPORT"
Authentic ingredients, Italian wine, and traditional recipes: are important, but they shouldn't become an obsession.But quality doesn't depend solely on an ingredient's "passport."
Read more in the newsletter:
- WHAT CUSTOMERS EXPECT IN ITALIAN RESTAURANTS IN JAPAN
- TODAY WE ALSO MUST ASK OURSELVES ABOUT SUSTAINABILITY (THE PLATES OF TAMBAYAKI ARTISANS)
- NOT ENTIRELY CONVINCED BY MENUS BASED ON A SINGLE ITALIAN REGION BUT… there is Fabrizio of Casereccio between Osaka and Kobe
- FINE DINING AND ITALIAN RESTAURANTS: THE SHIFT IS EVIDENT
- A NEW RESTAURANT CONCEPT FOR JAPAN? A PIADINERIA
- FINDING ITALIAN CHEFS IN JAPAN ISN'T EASY, RETAINING THEM IS A CHALLENGE
fans

19/06/2026

THE ITALIAN RESTAURANT AS A “CULTURAL” BUSINESS.
IN THE HANDS OF AN INCISIVE ENTREPRENEUR
The Summit is a Main partner of Melius Ristoranti, the first interactive, ethic AI powered, guide to Italian restaurants outside of Italy. For their newsletter they continue to interview the industry's leaders who will shape its future.
Giorgio Nava—entrepreneur, restaurateur, and chef—epitomizes the Italian restaurant industry on the global stage. Over the past twenty years, he has launched successful, forward-thinking concepts: from the legendary 95 Keerom, Mozzarella Bar, and Caffè Milano to Carne SA (Milanese Flair Dining)— which revolutionized the approach to meat, in an Italian way, in the land of steakhouses —and Pesce, a fish pop-up eatery he recently opened. The Italian restaurant outside Italy is a cultural enterprise. Giorgio is aware of it but he also knows that a romantic vision is not enough in a country like South Africa. To ensure quality produced key ingredients himself: the Romagnola beef served at Carne SA comes from his own organic farm in the Karoo: he imported the original breeding stock from Italy. Read the full interview in the Melius newsletter https://www.linkedin.com/posts/rosario-scarpato-9535799_while-we-are-working-on-melius-ristoranti-activity-7473645192772939777-LDen?utm_source=share&utm_medium=member_desktop&rcm=ACoAAAGvhQ8BPgq702CPSKHJR8_kMNrnkfI3zOE

What do customers look for when they walk into an Italian restaurant in South Africa or Cape Town?
They’ve stopped looking only for pizza and lasagna. They are very open to a wide variety of our traditional dishes. They also have a keen interest in Italian wine, with Prosecco and Tuscan wines leading the way.

Authentic ingredients, Italian wine, traditional recipes: how important are these for a successful Italian restaurant?
They are fundamental. And we chefs are their ambassadors.

Which concept has given you the most satisfaction?
Carne SA: teaching people to eat medium-rare meat rather than overcooked—without barbecue sauce, but simply with good extra virgin olive oil, salt, pepper, and rosemary.

And which concept would you like to open but haven't yet?
Reopening a high-quality *pasticceria* (pastry shop)—the kind I had to close early on, twenty years ago. It was too soon, and the concept wasn't understood. Now, it’s possible to try again in the right location.

How difficult is it to find qualified chefs for a high-quality Italian restaurant in South Africa?
Practically impossible. They don't issue visas for Italian chefs. So, it takes a huge effort to train them locally, and you can never leave them unsupervised 24/7. It’s a real struggle.

Future plans?
Never give up. Even at 62, I continue to enjoy myself and do what I love—and what my many customers love, too. And I never think solely about cashing in.
fans

13/06/2026

“PREMIUM CASUAL” WILL BE THE MOST PROFITABLE ITALIAN RESTAURANT MODEL OF THE FUTURE
The Italian Cuisine & Wines World Summit is a Main partner of Melius Ristoranti, the first interactive, ethic AI powered, guide to Italian restaurants outside of Italy. In its newsletter they continue to meet the industry's leaders who will shape its future. Domenico Crolla is the owner of ORO in Glasgow (www.oro glasgow.com), a family business that he runs with his wife Jenny, son Alfedo and daughter Cristina. Son of a restaurateur (Alfredo senior) himself, Domenico has modernized the historic family business model of Italian migrants, and the name change from Bella Napoli to ORO in 2018 was the most evident symbol of this. Known also for his vast knowledge on Pizza (he is judge in international competitions), as a food artist – he invented the popular Pizza Portraits – he created also a James Bond inspired "Pizza Royale 007" with a very expensive topping, sold for charity at more than USD 4000 (in the 2007).
Full interview in Melius newsletter https://www.linkedin.com/.../premium-casual-most.../
A BRIGHT FUTURE BUT NOT LIKE THE PAST
The future of the Italian restaurant outside Italy is, in my view, very bright — but very different from the past.
IRONICALLY, THE FUTURE MAY LOOK MORE LIKE THE PAST
Handmade pasta, slow-cooked sauces and family recipes are becoming fashionable again, with diners seeking comfort and nostalgia.
SCOTLAND HAS A UNIQUE RELATIONSHIP WITH ITALIAN FOOD
Italian families have been part of Scottish communities for over a century, creating a strong emotional connection between Scots and Italian restaurants.
VALUES THAT NEVER GO OUT OF STYLE
Italian food has survived wars, recessions and changing fashions because it is based on simple principles: quality ingredients, generosity and making people feel welcome.
NOT BEING TRAPPED IN THE PAST
Authentic ingredients, Italian wines and traditional recipes are fundamental to the identity of an Italian restaurant, but authenticity should never mean being trapped in the past.
"PREMIUM CASUAL” RATHER THAN TRADITIONAL FINE DINING
Italian cuisine itself was never created as luxury food. In many ways, that philosophy lends itself naturally to what I would call “premium casual” rather than traditional fine dining.
Read also in the newsletter:
- GOOD ITALIAN RESTAURANTS WILL CONTINUE TO THRIVE IN THE UK
- CUSTOMERS TODAY ARE NOT SIMPLY BUYING DINNER
- TRADITIONAL RECIPES ENDURED FOR GENERATIONS BECAUSE THEY WORK
- ADAPTING TO LOCAL PRODUCE
- AUTHENTICITY IS NOT ABOUT COPYING ITALY EXACTLY
- ITALY IS NOT ONE CUISINE
- SPECIFICITY IS BECOMING THE NEW LUXURY
- THERE WILL ALWAYS BE A MARKET FOR EXCEPTIONAL ITALIAN FINE DINING
- THE MOST PROFITABLE ITALIAN RESTAURANT OF THE FUTURE: PREMIUM CASUAL
- BREAD IS THE NEXT FRONTIER OF ITALIAN CRAFTSMANSHIP OUTSIDE ITALY
- A MODERN ITALIAN BAKERY TO CELEBRATE BREAD AND PIZZA AS GREAT WINERIES CELEBRATE WINE
- FINDING CHEFS FOR AN ITALIAN RESTAURANT IS PERHAPS THE BIGGEST CHALLENGES
- I’LL KEEP PUSHING FOR ITALIAN CUISINE, TO ENSURE A FUTURE FOR MY FAMILY
Itchefs-GVCI fans Qualitalia BV Maurizio Pelli Patrizia Marin Rosario Scarpato

Italian Cuisine & Wines World Summit

05/09/2026

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