According to data provided by ITA Paris, a notable trend that has emerged in recent years is the French population’s growing preference for healthier food choices, reshaping their eating habits. Consumers in France now prioritize health, well-being, environmental considerations, and innovative products, all while valuing taste and maintaining a link with their culinary traditions.

Investment in healthy, sustainable and traceable food is mentioned as a priority in the ‘France 2030’, the recovery program for 2030, which plans to allocate, among other things, € 2 billion for better nutrition in France. 

As the world gradually emerges from the pandemic, there is a renewed eagerness to engage in social activities. Despite occasional setbacks caused by the recent surge in inflation, the desire for socializing persists as a fundamental necessity, consistently prioritizing quality. According to a recent survey, when going out to clubs and restaurants, 86% of the French clearly want local food products to be offered, 79% want to be informed about the origin and quality of the food, while 77% express the need to guarantee fair remuneration to the producers of the food offered à la carte. 

Such a demand for reliability, which therefore goes beyond the product quality to include other aspects of production and distribution, fits very well with consumer preferences and interest in Italian cuisine.

THE SUCCESS OF ITALIAN FOOD SPECIALITIES IN FRANCE

Italian cuisine holds a high level of appreciation among French consumers, seamlessly integrating into the local market without compromising its authentic identity. For example, pasta, tomato puree, pesto, Prosciutto di Parma, Prosciutto San Daniele, Prosecco are perfectly integrated into the eating habits of the French, just as many Italian cheeses are widely appreciated, such as Parmigiano Reggiano, mascarpone, Gorgonzola, mozzarella. In the same Italian delicatessens in France, ready-to-eat dishes of