Winter Fancy Food 2017: 3 questions to Gianluigi Peduzzi
Join us in San Francisco (California) from January 22-24 at Fancy Food Show N°42 in Moscone Center (the annual Summer Fancy Food Show, traditionally held at the end of June in New York, NY at the Jacob Javits Center), the most important F&B Exhibition in the US (the 2016 edition drew about 30,000 industry professionals and 1,400 exhibitors from over 30 countries). Here’s a short interview to Gianluigi Peduzzi, President of Rustichella d’Abruzzo artisan pasta brand, before the grand opening.
What was your idea to introduce Rustichella pasta in the United States?
Within the internationalization of Rustichella d’Abruzzo company (started in 1989), the United States of America accounted the most important marketplace. Already in 1989, I made a business trip to New York City and Toronto (Canada), with the personal goal to look closely the marketplace in North America, because at that time, the artisan pasta was not present in US.
Manicaretti & Rustichella d’Abruzzo, a strong friendship for 30 years. What’s the secret?
I think that this strong relationship depend on two key factors: shared projects works and respect of the roles for producers and distributors.
What are your memories about Fancy Food (since first your participation)?
Since the first editions (and for many years) we were the first company to promote the artisan pasta in America, and at the same time, the first brand to introduce in US the Farro pasta, Squid Ink pasta and Sardinian Fregola. I think that we were the first to create “THE” marketplace in America for many products.
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