Italy’s culinary federation strengthens international ties with 2026 strategic focus
In the historic setting of Palazzo Brancaccio, Rome, the Federazione Italiana Cuochi (FIC) convened its annual Corporate Meeting on November 17, 2025, under the banner "FIC & Partner: destinazione 2026." This annual gathering, organised by Fic Promotion, served as a strategic platform for dialogue between the Federation and its corporate partners, focusing not only on reviewing past achievements but also on carving out a roadmap for the next two years. With a spotlight on deepening collaborations, the event underscored the Federation’s approach of treating companies as active partners rather than mere sponsors, aiming to foster professional growth among Italian chefs alongside the development of related industries.
The meeting was inaugurated by Carlo Bresciani, President of Fic Promotion, alongside the FIC Board, including National President Rocco Cristiano Pozzulo. Bresciani expressed gratitude towards the participating enterprises, acknowledging their essential role in supporting the Federation’s mission. Pozzulo highlighted a dual growth, both numerical and qualitative, emphasising the presence of prestigious, historically significant companies that form key pillars within the national and international culinary landscape. National and regional leaders from FIC, such as Alessandro Circiello, President of the Unione Regionale Cuochi Lazio, and other senior officials, joined in person, while international figures like the Honorary President Enrico Crippa and representatives from associated groups connected online. The event also welcomed a cultural nod from Simona Baldassarre, Lazio’s Culture Assessor, who voiced optimistic support for Italy’s bid to have Italian cuisine recognised as UNESCO intangible cultural heritage, a decision anticipated in December 2025.
Central to the discussions were the plans for 2026's calendar of notable trade fairs and culinary events, expertly moderated by Antonio Iacona of the Il Cuoco magazine. The agenda featured major sector events, including HOST 2027, Cooking Quiz, Hospitality 2026, Beer & Food Attraction, and the Italian Cuisine Championships, slated for February at Rimini’s Expo Centre. A significant highlight was the announcement of the Italian team selection process for the International Catering Cup, scheduled during the February 14-16, 2026, CCI2026 event in Rimini. This initiative is designed to prepare Italy’s finest chefs for the prestigious International Catering Cup in Lyon in 2027, coordinating efforts with prominent figures such as Andrea Mantovanelli, designated Italian ambassador for the competition. The Federation also previewed forthcoming key meetings, including its National Assembly, Congress, Global Chefs event, Expogast, and World Italian Cuisine Week, reinforcing the year-round commitment to professional development and international presence.
The Corporate Meeting's emphasis on collaboration between FIC and its partners plays a critical role in sustaining Italy’s culinary excellence on the global stage. By integrating companies deeply into educational projects, joint activities, and organisational support both domestically and internationally, the Federation aims to harness synergies that elevate the Italian gastronomic sector. This approach aligns with the broader culinary calendar, which not only spotlights Italy's rich heritage but also syncs with other international culinary showcases. For instance, the Americas selections for the Pastry World Cup and Bocuse d’Or are set to take place in New Orleans in mid-2026, coinciding with major hospitality industry events in the United States, highlighting the global context in which Italian chefs increasingly operate.
In summary, the FIC’s Corporate Meeting at Palazzo Brancaccio marked a decisive moment in consolidating industry relationships and setting a clear and ambitious trajectory for the next two years. Through strategic planning, institutional support, and active industry engagement, the Federation continues to position Italian culinary arts at the forefront of innovation, tradition, and international competition.