A Two-Year Investigation of the Italian Food Production System
An Italian best-seller, now published in English in a new, fully revised edition, with a preface by Carlo Petrini, Founder of the International Slow Food Movement. On sale Now, exclusively through the Kindle Store.
5% of sales revenue will be donated to Slow Food
Slow Food is a global organization who believe in a world in which all people can access and enjoy food that is good for them, for those who grow it and for the planet.
Made in Italy does not always mean natural and genuine
Producers of food additives in the Far East consider Italy to be one of the most important commercial targets for the next decade.
Dioxin-flavored buffalo mozzarella
The land where the large part of Italy’s buffalo mozzarella is produced contains a high quantity of dioxins, a substance that is very dangerous to humans.
Made in Italy means transformed in Italy
By Italian law the Made in Italy brand may be applied to food imported from abroad and merely transformed or converted in Italy. So it’s entirely possible the sauce you bought last week was made with tomatoes from China.
Nearly all of the gelato in Italy is produced in chemical laboratories
“Artisanal gelato” is quite misleading since, by law, in Italy one can still call ice cream “artisanal” even if it is made by simply adding milk to chemical compounds produced in the labs of multinationals.
Italy holds the EU record for food scams
According to European Union’s rapid alert system, a depressingly large part of Europe’s food alarms are triggered by modified food coming from Italy.
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There is an expression you will often hear in culinary circles, and that is “We eat with our eyes first”.
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It was probably three years ago when I had a discussion with a friend as to what the difference was between a beef burger and a hamburger.
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It never ceases to amaze me what science can achieve, and has achieved. Everywhere I go and everywhere I look, I can see the effects the advancement of science has had on our everyday lives.
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I’m not quite sure how it happened but, until last week, I hadn’t really been paying much attention to what was happening with soy, how it had, over recent years, crept insidiously in to our diets.
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It has been hard to miss the news that a new record has been set in Japan this week for the sale of one single bluefin tuna, albeit weighing in at a massive 222kg.
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My attention was drawn to an article in the Wall Street Journal on the 23rd December by John D Block, former Secretary to the US Department of Agriculture between 1981 and 1985, and still a farmer today.
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“Go Green! Go Green!” Do you remember? It strikes me as somewhat ironic that as the level of investment in wind farms grows, the winds of change which once filled the sails of the global Green Movement have reduced to a level
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European food is in crisis due to the incapacity to monitor the growing amont of foodstuffs from abroad that enter the EU through its ports
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What is amazing in technofood is its tendency to hide. There are fields of the human activity in which technology is celebrated…
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Environmental sustainability is an oxymoron. Perhaps it is not what we have to pursue, but something more easily defined. Let’s call it harmony.
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A censorship story about an investigation of food which was interpreted as an attack on one of the cornerstones of the Italian political environment.
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