Discover the True Taste of Italian Regional Food at BELLAVITA EXPO

If you’re looking for a place to taste and discover authentic Italian regional food and you’re leaving in the UK, United States, the Netherlands or Poland don’t miss this great opportunity!

This summer, Bellavita will be bringing the UK’s largest Made­In­Italy food and wine trade show to the Islington Business Design Centre from the 17th – 19th July, marking its third year in London, while waiting for the other Bellavita’s Expos:

  • Amsterdam, the Netherlands – 20 Nov > 21 Nov 2016
  • Warsaw, Poland – 11 Apr > 13 Apr 2017
  • Chicago, US – 20 May > 23 May 2017

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Bellavita showcases the excellence of Made-in-Italy through international exhibitions, and between 2015 and 2020 Bellavita is targeted to become the global benchmark of Italian food and beverage.

From showcasing the expertise and skills of some of the most well­known chefs in the industry, to providing a forum for trade­based discussion, to celebrating outstanding elements of the industry and most importantly introducing often unknown and innovative Italian products, Bellavita Expo is an unmissable event for those involved in the hospitality trade this year.

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Italian Chef Massimo Bottura, winner of the World’s 50 Best Restaurants 2016, at the previous Bellavita Expo.


As influential names at the forefront of Italian cooking, world famous chefs and restaurateurs will be leading the series of masterclasses on Bellavita’s Food Theatre as well as participating in industry focused live talks:

  • Francesco Mazzei
  • Theo Randall
  • Joe Bastianich
  • Gennaro Contaldo
  • Ollie Dabbous
  • Phil Howard
  • Alessandro Grano
  • Carmelo Carnevale
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Click here to see the Agenda

Chefs will source their masterclass ingredients from the producer’s stands at the show, such as Aldo Zilli, who will be cooking a dish using La Molisana pasta.

The Industry Live Panels will take place on Monday 18th and Tuesday 19th July where chefs, distributors and importers of Italian food in the UK will explore food trends and the growing demand for authentic Italian food. The Italian food chains in the UK will also discuss how to succeed in the UK market, including talks from Lavazza.

Whether an Italian restaurant or simply a chef seeking creative ideas for new dishes, the show boasts more than 260 authentic Italian producers along with a reputation for hosting unexpected, innovative and surprising products, such as Blue Potion (cold brew coffee using coconut water) or an exceptionally rare anchovy syrup, which makes the show the perfect place to be inspired.

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Celebrating successes within the industry is a central feature of Bellavita Expo, with Bellavita’s Best UK Sommelier Competition – Villa Sandi Award, organised by AIS, taking place.

Judged by a VIP panel including BBC Radio Presenter Nigel Barden and journalists Christopher Walkey and Peter McCombie, contestants from restaurants such as Michelin­ starred Dinner by Heston Blumenthal and Locanda Locatelli will compete for the title.

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The sommeliers will be judged in a real­-life situation, serving wine to guests such as Andrea Balleri, the Best Italian Sommelier 2013. The competition is sponsored by Villa Sandi, the largest Italian maker of Prosecco. Villa Sandi will be offering complimentary prosecco to guests in the Bellavita Wine Theatre.

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Italian Chef Massimo Bottura, winner of the World’s 50 Best Restaurants 2016, in a show cooking at the previous Bellavita Expo.


Continuing in this theme of celebration, The Bellavita Awards 2016 will also take place. As the first international awards programme entirely dedicated to recognising authentic Italian food and drinks, up to 200 high­-profile food and wine experts will judge the products during the show. The products receiving the highest score will receive the Bellavita Platinum Award, as well as €5000 worth of their produce bought for the Bellavita online shop.


EXCLUSIVE to 50 Ilaria’s Perfect Recipes readers: Register here for your FREE ticket to attend the Bellavita EXPO, London, from the 17th to the 19th of July 2016, using the code: BELLAVITAMAG

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[Off Topic] Can you do me a favour? and why I choose to write a blog

CIAO to all of you!!!

This time I’m just asking you a little favour, so I’m sorry but this is not a recipe post! But, please, read it! 😀

Reading on Google Analytics at returning visitors I’ve discovered that people who are following this blog are so much! This is amazing!!!
First of all thank you! thank you! THANK YOU!

The reason for writing this post is that in some way I need to be in contact with you, to know something from YOU!
So, please, write me something below! You are many, I know, but I promise I will read all of your comments.
You may write something about your life, the reason why you are following me, what you expect from this blog, if you’ve tried some of my recipes, any suggestion or just an “hello” if you want to be anonymous at all!

I know, I may sound an unusual blogger, but I don’t care only about numbers, above all I care about writing good and valuable content to people all over the world, to leave free and easy accessible information about traditional food that has not be forgotten.

Being in contact with people all over the world makes me REALLY HAPPY, it worth every effort I put in these pages, because behind there are lot of researches, lot of testes to find the best perfect content for you.

If you are reading my blog from several months you may have notice that I’m an unusual blogger also because I don’t post so often, but this is due to three main reasons:

  1. job – I have a job that occupies most of my daily time and when I come back home I have a little boy who need a lot of attentions, a lot really, even if he’s just one 😉 and my sister has twins so I know the difference!
  2. contents – this blog is born on the intent of writing good recipes (actually perfect in my mind) so I need time to research them;
  3. photos – uh! Photos! Photos need time! Yes because someone invented photoshop and someone invented the way that food photography has to look like, so people are used to be attracted by good pictures (if there’s a bad photo people may think that content is not worth) and I’m not a photographer, so this needs more efforts for me, and sometimes (always) my family is in a hurry to eat the dishes so I need to be very quick on shooting! 😉

So, as you can see, this is not a normal blog, it may be described better as an online cookbook!
I like to think that this is your own authentic italian cookbook, and maybe one day I’ll write it on paper too.

So please, do me a favour, leave a trace of yourself! And if you want, you may ask a recipe you would like me to write about.

GRAZIE A TUTTI!!! (thanks to everybody!)

[Off Topic] 2012 in review

happy new year

My blog has been online for just 2 months and I did 25 posts but I’d like to thank all of my followers and those who are supporting me on what is became a second job for me (or third after being a mum).

Having a blog is incredibly satisfying, you can see immediately that all the effort you put in there are worth something and it’s a faster way for knowing new people, new cultures, knowing traditions that I’ve never heard of, making new friends and better organize the best recipes I know.

I want to thank my husband for testing several times the recipes and for tolerating my purpose in searching the perfect recipes, even if this costs time for me from managing the house.

In 2013 I hope to offer you interesting new recipes that let you understand better the real italian world of food and of course good times in reading the posts!

I wish you all a very happy New Year and thank you again for your support!

If you’re interesting on which were the favourite posts in 2012, read the review that WordPress has automatically done.



The stats helper monkeys prepared a 2012 annual report for this blog.


Here’s an excerpt:

600 people reached the top of Mt. Everest in 2012. This blog got about 1,900 views in 2012. If every person who reached the top of Mt. Everest viewed this blog, it would have taken 3 years to get that many views.

Click here to see the complete report.