Last week, Toronto hosted SIAL Canada, one of the largest food innovation exhibitions in North America, which took place from April 29 to May 1, 2025 at the Enercare Centre.

One of the exhibition participants was I Love Fruit & Veg from Europe. Co-founded by the European Union, this program was promoted by A.O.A., Agritalia, La Deliziosa, Meridia and Terra Orti — five leading Italian agricultural organizations. 

The program’s mission is to encourage the conscious purchasing and consumption of quality European fruit and vegetables, and promote the diverse range of fresh produce available within the EU countries, emphasizing their health benefits, sustainability and culinary versatility. The program also emphasizes the importance of supporting local farmers and promoting sustainable agriculture, aligning with global trends towards healthier eating and environmental consciousness.

In addition to participating in SIAL Canada, the program hosted an exclusive cooking workshop and media dinner, both of which FAJO’s team was delighted to attend. 

The culinary workshop was hosted at the start of the week in Eataly Yorkville, and led by Chef Dario Tomaselli, who demonstrated the process of cooking Lemon & Artichoke Risotto with Shrimp Tartare. He emphasized that the key to success for the best meal is the quality of all ingredients. Chef Tomaselli then showed guests how to peel an artichoke (which is still in season), how to properly choose rice for a risotto, and how to cook everything correctly (pro tip: remove the eyes of the shrimp, because they are bitter!). After the masterclass, guests were invited to taste the delicious meal the chef had prepared. 

Just over 24 hours later, I Love Fruit & Veg from Europe hosted an exclusive press dinner at Toronto’s staple restaurant: Stock Bar. The extensive and exquisite 6-course menu followed the prosecco-filled cocktail reception. The dinner featured dishes that highlighted fresh ingredients from Italy, including wonderful combinations such as the Asparagus with Stracciatella, mizuna lettuce, egg yolk and bottarga; Gnocchi with artichokes and crispy dandelion; and Branzino fillet with green beans, baby salad leaves, with pomegranate and charred peach dressing. These courses were followed by Lemon sgroppino and Pear tart tatin. 

It was an absolute feast for the senses! Needless to say, many guests at the two events chatted about their plans to book trips to Italy in the coming months.

With files and photos from Hannah Yakobi and Darina Granik. Feature image by Ella Olsson via Unsplash.