Customization of the retail space at Palermo Airport featuring the iconic Piaggio Ape, a symbol of Italian identity, enhanced by a display of Pistì specialties made with Bronte pistachios, one of Sicily’s most distinctive and renowned local products
On a mission to give international travelers an authentic taste of Italy as part of their journey, Food Accademia brings together selected Italian producers across confectionery, fine food, wine, spirits and coffee to design complete Italian experiences rather than individual brand representations. The goal is to create a clear, contemporary and accessible expression of Italian food culture, says Founder & CEO Fabrizio Canal.
“We curate brands and products according to the travel retail environment selecting formats, price points, gifting solutions and stories that can work internationally,” he explains. “In my view, less assortment with stronger meaning can ultimately create greater value — for the traveler, the retailer and the brands.”
Fabrizio Canal, Founder & CEO, Food Accademia
Sense of place: The next stage
Described as having extraordinary potential in travel retail, food is one of the most immediate ways to connect people with a place. “We remember destinations through flavors, ingredients, rituals and the stories behind them,” says Canal. With this in mind, he encourages the channel to move beyond simply placing regional products on a shelf in an attempt to establish sense of place.
Citing Italy as a perfect example, Canal points out that a strong food culture can itself become a destination experience. “An authentic Italian retail concept does not necessarily belong only in an Italian airport,” he notes. “It can be successfully exported to an airport in Asia or the Middle East, a cruise ship, ferry or airline environment. The location changes, but the traveler’s desire to discover Italy through its food remains universal.”
A new kind of storytelling
In an effort to combine provenance, storytelling and hospitality, Food Accademia is built on the belief that while each product has its own identity, together they tell the story of Italy. Whether through a permanent retail space, a seasonal pop-up or a destination-inspired collection, the concept is modular and adaptable to different travel environments.
“Food Accademia’s role is to curate that ecosystem and make it operationally accessible to the retailer through one specialised travel retail partner,” says Canal. “For me, this represents an evolution from distributing Italian brands to curating Italian experiences for travelers.”
Looking ahead, Canal sees the next generation as being defined less by adding choice and more by creating relevance. Alongside the evolution of the term “exclusivity,” he says potential lies in the convergence of retail and hospitality. “Airports, airlines, cruise lines and ferries should not necessarily think about food retail, catering and gastronomy as completely separate worlds. They can reinforce each other,” he concludes.
