Our Mission

``Gruppo Italiano (GI) is dedicated to promote authentic Italian cuisine, wines and products, enhancing its image in the United States through education, member restaurants and promotions; and to provide a constant flow of information between Italian “ taste makers”, member restaurants, US press, culinary schools, importers, distributors and the general consumers with a serious interest in authentic Italian food and wine”.

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The GI membership body consists of two

segments reflective of the Italian restaurant

industry itself: Trade/Journalists and the

General Public – each with their own set of

exclusive benefits!


Founding the GI Giacomo Bologna Scholarship

facilitated through a partnership with

the National Restaurant Association Educational Foundation.  Each year for the last 30 years, GI has provided almost a quarter of a million dollars in scholarships to culinary and hospitality program students from across the United States enabling them to travel to Italy and participate in

an intensive educational program to study the cuisine, viticulture, and products of Italy.


Establishment of the Vino e Cucina

Italian cuisine & wine event.

Organized annually by GI, this consumer event, drawing more than 500 guests and press, brings together the acclaimed GI member restaurants from around

the United States who prepare and present their signature dishes. The evening is complemented by Italian wines and spirits and a silent auction.


GI continues to represent the point of reference for educational institutions and journalists throughout the U.S. and Italy promoting a better understanding and appreciation of Italian Cuisine and its regional products.

In addition GI provides the support and resources to all regions throughout Italy who travel to the U.S. for special events and educational programs.


Since 1980, GI sponsors an annual professional development trip to Italy for members and invited journalists

focusing on a different region each year,

allows the opportunity to learn about the history of

Italian Cuisine while being introduced to

new products and techniques.

The knowledge gained through this experience provides restaurateurs the opportunity to enhance their businesses and provide a new resource of training for their staff making their operations more successful and progressive in today’s competitive market.


Serving as the consultant to the Italian Cuisine curriculum developed and introduced at the Culinary Institute of America. Through these efforts the CIA opened

the Catherine De Medici restaurant which still serves as an educational resource for college.