Food Trends and International Flavors at the Summer Fancy Food Show
As we gear up for this year’s Summer Fancy Food Show on June 29th- July 1st, it’s hard not to reflect on the unforgettable flavors and energy that filled the Jacob Javits Center during 2024’s 68th edition of the event. The show turned 330,000 square feet into a buzzing, global tasting room, with over 2,400 exhibitors representing 56 countries. From the vibrant international pavilions to live cooking demos and hands-on tastings, the show was a true celebration of culinary creativity—and a delicious reminder of why this event is a must-attend. Here’s a recap of last year’s highlights as anticipation builds for this summer’s show.
Ecuador: Flavors of Home and A Survey of Chocolate
Growing up in New York and spending summers in Colombia, my family’s 14-hour road trip from Cali to Quito, Ecuador, is a vivid memory. The rugged terrain, shifting weather, and rich cultural experiences still come alive through Ecuador’s diverse offerings.
Ecuador’s pavilion, a stunning showcase of exportable treasures included some of the following: palm oil, canned fish, shrimp, mango, quinoa, plantain, flowers, textiles, chocolates, and cocoa.
During the chocolate tasting powered by Pro Ecuador- Ecuador the Origin of Cacao, I sampled three exceptional chocolates, each boasting its own unique flavor profile.
Paccari
Named after the Quechua word for “nature,” Paccari, this family-owned company collaborates with over 4,000 independent organic farmers. Their mission is clear: to revolutionize the cacao industry with high-quality, organic dark chocolate produced transparently and ethically.
Muze
A woman-owned vegan and functional chocolate brand based in Quito and New York City, Muze crafts bean-to-bar chocolate using single-origin organic cacao from Manabí, Ecuador.
Pepadorada
Pepadorada, the first premium Ecuadorian chocolate brand, curated by chef Alejandra Espinoza of Somos Hospitality Group & Carmen Tiban, CEO of Grupo WOP Internacional, is transforming how the world experiences Ecuadorian cacao. Inspired by Alejandra’s upbringing in Ecuador’s diverse landscapes and her culinary training across France, Asia, Scandinavia, and the U.S, this chocolate line is the result of an eight-year dream brought to life. As the world’s first brand to work with both black and white cacao, they have created a truly distinctive collection, rich in rare aromas and exceptional textures.
The Sensory Culinary Experience of Italy
The Italy Pavilion was a true feast for the senses, showcasing over 300 brands from more than 20 regions.
My favorite time: ora di pranzo, also known as lunchtime, was a delight.
Generous portions of fresh pasta, simmering sauces, aromatic basil, and the savory richness of Parmigiano Reggiano, all reminded me why Italy is my happy place.
I attended two workshops in collaboration with Coldiretti, Italy and Europe’s largest agricultural consortium, highlighting the best “Made in Italy” products. According to a survey by Coldiretti and I Love Italian Food, immersing oneself in Italian cuisine and the Mediterranean Diet has a lasting impact. Results reveal that 32% of U.S. tourists significantly alter their eating habits after visiting Italy, and 6% completely transform their diets. Extra virgin olive oil leads the list of Mediterranean staples, followed by fruits and vegetables, fish, pasta, and red wine.
My tasting journey began with an Extra Virgin Olive Oil session, hosted by the Fondazione EVOO school in Rome, introducing me to three distinctive olive oils, each with unique vegetal, velvety, and spicy notes.
Tasting Olive Oils: Puglia Olive, Oleum Sicilia, and Apos Sardegna.
This was followed by a wine tasting featuring Italy’s native grape varieties, in collaboration with the Vigneto Italia Project—a program dedicated to enhancing the appreciation of Italian wines and providing wineries with the tools to thrive in international markets.
Fratelli Profili
Fratelli Profili, DOCG Prosecco Superiore Extra Dry |Matilde; Varietal: 100 % Organic Glera
The Profili Brothers—Giacomo, Leopoldo, and Francesco—cherished their connection to their grandparents in Vittorio Veneto, Treviso. To honor this bond, they established a sustainable and organic Prosecco Superiore DOCG vineyard, committed to both quality and environmental stewardship. The vineyard’s label is inspired by their great-great-grandmother Matilde, whose statue, celebrating the grape harvest, symbolizes the family’s legacy.
Ventiventi
Ventiventi, DOC Lambrusco Salamino Di S. Croce Spumante Brut Rosso Metodo Classico; Varietal: 100% produced with Salamino di Santa Croce grapes from estate vineyards.
Ventiventi, established in 2016 in Modena, seamlessly blends tradition, innovation, technology, and a strong commitment to eco-sustainable agriculture. Born from the Razzaboni family’s dream, this winery embodies the essence of its land: simplicity, authenticity, genuineness, and passion. Even its name, Ventiventi, symbolizes both the year of its creation and the vision that propels it forward.
Cantina Caorsa
Cantina Caorsa, DOC Lugana; Varietal: Trebbiano di Lugana
Created in 1987 by the North-east Agricultural Consortium, Caorsa Winery is dedicated to elevating wine production in Bardolino and its neighboring regions, processing grapes from 350 members across nearly 2,000 acres. With state-of-the-art facilities, the winery presses around 120,000 tons of grapes each year, with Bardolino varieties making up two-thirds of this production.
Mario Rivetti
Mario Rivetti, DOC Barbera D’Alba Superiore|Bricco della Capre; Varietal: 100% barbera
Founded by Mario Rivetti in 1968, and now led by his daughters Anna and Loredana since the 2000s, this winery thrives in the heart of Alba, Piedmont. Their hands-on approach ensures that every stage—from grape cultivation to winemaking, bottling, and direct sales—produces high-quality wines that capture the essence of the terroir. Committed to sustainable viticulture, the winery crafts 50,000 bottles each year, celebrating the deep connection between land and vine.
Spain Showcases their Extensive Gastronomic Culture to Life
As the partner country sponsor for the 2024 Summer Fancy Food Show, Foods and Wines from Spain brought their vibrant gastronomic culture to life with tastings, cooking demonstrations, and artisanal delights from 77 producers.
A standout experience was “Spain’s Secret Superpower: Extra Virgin Olive Oil,” led by Malaga native and NYC Chef Rafael de La Rosa and presented by Chef Varin Keokivon of the Seattle Culinary Academy. This tasting featured seven Extra Virgin Olive Oils paired with cold summer white garlic soup, sliced tomatoes, and bread. The Aceites Malagas’ EVOO with Saffron stood out, instantly transporting me back to my travels across Spain: from the bustling boqueria market in Barcelona and vermouth with tapas in Madrid to paella in Ibiza, churros and chocolate in Marbella, and the salt-kissed seafood in Malaga. Each taste vividly recalled Spain’s rich culinary landscape.
Extra Virgin Olive Oils Sampled:
Food is a Celebration
The 68th edition of the Summer Fancy Food was a culinary utopia, unifying the power of food and drink. It reaffirmed that food is more than just sustenance; food is a storytelling medium that celebrates traditions and human creativity. Food bridges cultures and brings people together in celebration.
Learn More about the Summer Fancy Food Show
Learn more at: https://www.specialtyfood.com/fancy-food-shows/summer/
Lorena Tapiero is a first generation Colombian-American who has lived and worked in Los Angeles, New York City, and Dubai. Her global experience and perspective gives her a powerful lens to reflect on food, trends, and health and wellness. Lorena is a yoga therapist as well as a writer and longtime media professional.