To announce the mission of Academia Barilla to the U.S., a special event celebrating Italian gastronomy was held at Conde Nast's executive dining suites in New York City. The following food experts participated in a roundtable discussion that was presented to renowned food professionals, journalists, and opinion leaders.

- Paolo Barilla, vice chairman, Barilla
- Scott Conant, award-winning Italian chef, L'Impero restaurant in
NYC; 2003 James Beard Award winner
- Carlo Cracco, top Italian chef, Cracco-Peck restaurant in Milan
- K. Dun Gifford, founder, Oldways Preservation Trust
- Barbara Haber, food historian
- Ruth Reichl, editor-in-chief, Gourmet magazine
- Clark Wolf, food and restaurant consultant
- Gianluigi Zenti, president, Academia Barilla

Moderated by Peter Elliot, host of Bloomberg Radio's "Dine ," the discussion focused on trends in Italian gastronomy, distinct specialties of Italy's 20 regions and how local Italian flavors have been infused into menus of America's Italian restaurants. Additional subjects explored included:

- Key element of Italian gastronomy: simplicity and genuineness of ingredients
- Preservation of authentic Italian recipes and ingredients
- The history and evolution of Italian gastronomy and its place in American culture
- The state of U.S. consumers' emerging attitudes toward food, and Italian food specifically
- The importance of sustainable agriculture for healthy living and responsible eating; the role Academia Barilla plays in this context
- The philosophy and activities of Academia Barilla

Questions and comments from attendees continued during a cocktail reception where guests enjoyed a menu created by Carlo Cracco, executive chef of Cracco-Peck restaurant, Milan, with the assistance of Scott Conant, executive chef of L'Impero restaurant, New York, and Nicola Bindini, executive chef of Academia Barilla. One of the featured wines was the rising star among Italian wines, Il Pollenza. In addition, guests had the opportunity to taste and sample Academia Barilla extra virgin olive oils and traditional balsamic vinegar of Modena.