Worried but ready to fight — and confident they will survive whatever comes. Italian chefs in the United States, who have already faced 30% price increases in less than two years, are watching with concern the approach of Donald Trump's super tariffs on Italian pasta. Starting in January 2026, these levies are scheduled to increase by 92%, on top of the 15% now in place for Made in Europe products. "A 107% increase that potentially jeopardizes the loyalty of American customers, including those highly attentive to quality and consequently committed to Made in Italy, could be at risk", according to superchef and entrepreneur Joe Bastianich. Bastianich, who introduced Eataly to the United States and is presently engaged in culinary operations at his Joe's American BBQ establishments in Rome, Florence, and Milan, stated this to the newspaper Italia Oggi. Across the ocean, however, some are already preparing for a long resistance. One is the award-winning chef Danilo Mongillo, whose restaurant Strega in New Haven — home of the prestigious Yale University — is on the front lines among ambassadors of the highest Italian cuisine. "Concerning the impact of tariffs, we have observed in recent months that an item priced at $100 two years prior has increased to $120, and subsequently to $128", he stated. And that is not all, as importing common ingredients such as guanciale and fresh buffalo mozzarella from Campania has become increasingly challenging. He does not, however, intend to give up: "We are warriors, and we will survive". Cosimo Rummo, CEO of Pasta Rummo, states: "These are not anti-dumping tariffs, intended to address unfair competition and below-cost production, but rather a pretext to restrict imports". As a result, the Benevento-based company is planning to sue the US government.