"Telling the German public about Italy's authentic products: a cultural mission."

Elisa Massi is the founder of Mangiaitaliano.de , the first German-language portal entirely dedicated to promoting typical Italian regional products. With a clear, passionate, and deeply human perspective, Elisa shares her experience as an Italian abroad, the challenges she encountered in promoting our products, and the urgent need for food and wine communication that unites regions, identities, and markets.
His voice joins the chorus of those who believe that food is culture and that Italian biodiversity must be protected even (and above all) beyond its borders.

Elisa, how did Mangiaitaliano.de come about?

It was born in 2014, while I was teaching Italian at a German university. My students were fascinated not only by the language, but by the menus, dishes, and typical regional Italian products. From there, I realized that we needed a tool capable of accurately and thoroughly communicating our food and wine culture. I began studying the history of gastronomy, read Montanari and other scholars, and decided to build a bridge between the products and the German public.

How was the impact with Germany?

When I moved to Thuringia in 2007, I felt culturally "starved." No authentic products, just the "Italian Weeks" at discount stores. Returning to Italy in the summer also meant returning home through flavors. I brought back baskets full of goodness to Germany: it was pure well-being.

When did the project actually take shape?

In 2015, I moved to Munich. It was there that Mangiaitaliano began to take shape: I registered the trademark, designed the logo, and found the first collaborators. The idea was to map typical products by region, starting with DOP, IGP, DOCG, and Slow Food Presidia. By the end of 2025, the portal will host around 650 products, presented in a clear and culturally correct manner.

Who is Mangiaitaliano aimed at?

To German tourists and consumers, to those who love Italy and want to truly get to know it. Every week I publish articles on Italian food culture, and we will soon be launching columns on gastro-events and a section dedicated to food and wine tourism.

What obstacles have you encountered and are you encountering?

Many, especially related to mentality. In Germany, companies are trained to export. In Italy, this preparation is often lacking. But above all , the ability to communicate the product in depth is lacking : to tell its history, its use in cooking, its cultural value. If we don't explain it, foreign consumers won't understand and appreciate it.

And the future?

I want Mangiaitaliano to become a point of reference for the DACH (Germany, Austria, and Switzerland) audience. A small beacon that guides and inspires, highlighting Italy's biodiversity and doing justice to a gastronomic culture that deserves to be well-presented. I don't just bring Italian products to Germany: I build a bridge of culture, trust, and truth. I deeply believe that food is a universal language, and that presenting it well protects our identity.

I thank Fine Taste for hosting my voice: we share the same vision, the same respect for the land and for those who choose quality every day as a form of resistance.