Trends and Observations: Food
Eating in Italy: Some Statistics
A new survey shows Italians are spending less time at the table, and eating
more simply.
New Labeling laws
Labels in
stores must now specify the origins of vegetables.
Grana Padano & Parmigiano Reggiano: How
Old is that Wedge You're Buying?
How to tell if the
expensive wedge of aged cheese your cheesemonger is offering is worth the
price.
Miele
Virgin Honey from a
beekeeper is vastly superior to the commercial stuff.
Tips on Buying Rice
There
are many different kinds, each of which has its uses.
The Return of the Fiorentina!
In September, T-Bone steaks will again hit the shelves.
Planning on Eating Fish in or from
Mexico?
Be careful; some of the fishermen are using
pesticides, which also end up in the restaurant delicacies.
Exciting Olive Oil News!
The
EEU moves to improve quality by eliminating a loophole.
More
Politics: Germany Dumps on Italy
The Germans attack Italian
foods, perhaps to create a smokescreen?
Gene Theft & Judicial
Craziness
A Canadian judge condemns a farmer for theft when
he's simply down wind of a GM field.
Jota
The classic
saueurkraut-and-bean soup of Trieste and the inland karst region (pronounced
Yota) is unusual, tasty, and provides a lesson on regionality.
Addio
Fiorentina!
Europe bans Florence's calssic porterhouse steak
due to fears over Mad Cow Disease.
Il Lardo di Colonnata
An
ancient specialty, and how Colonnata's residents have protected it from vile
imitations and the EEU health people, blazing a path for other artisan food
makers to follow in the process.
International Influences
One
often finds foods one associates with one country in the next in Europe.
On Peasant
Bread
There are hundred of breads in Italy, but none
specifically for the peasants.
Mad Cow Disease (Again)
Outbreaks in France have the European meat industry reeling.
More Mad Cow Disease
Clarifications on the disease as it affects Humans, its spread to German herds,
and basic steps for avoiding the disease.
Cheese Endangered!
The US FDA
is considering a ban on all cheeses made from unpasteurized milk. Cheddar,
Parmigiano, Gorgonzola and many others are at risk, as is the livlihood of
small dairy farmers in the US.
Slowfood's Conservation
Attempts
The Slowfood movement is working to preserve
traditional foods and ways of life in the face of encroaching industry.
Culatello &
Horsemeat
One of Parma's glorious delicacies, and yes,
Italians do eat horse meat.
Hope for Traditional Foods
New initiatives may preserve them.
Italian Vegetarian Cuisine
Thoughts on the subject.
More on Meat in the Italian Diet
In the past, when few had much, it was considered quite restorative.
Is it Sauce or is it
Gravy?
What do you call what you put over pasta? Lots of
recipes too.
Surrogate
Chocolate: A Study in Greed
The EEU votes to allow chocolate
makers to use cheap, unhealthy substitues for cocoa butter.
The Origins of Tiramisu
It's
from the Veneto, but is probably not what the courtesians turned to to pick
themselves up.
On
Greed
What Western Biotech firms are doing in the Developing
Countries goes far beyond unethical.
Commercial Acquiculture
Fishing fleets are on their way out, and animal husbandry is taking to the
waves. This isn't necessarily good for us.
Explosive water from the Microwave
An urban legend with a basis in fact.
Gene
Theft, Spread, and Modification
Disturbing thoughts on the
spread of genetically engineered organisms. It's much harder to prevent than
you might think.
On
Authenticity
Thoughts about variations on recipes and how
cuisine changes with time.
Avoiding Cholesterol
Much of
the Italian diet is remarkably healthy.
The Basil Tax
The Government
has reduced it, so we can eat even more pesto sauce!
Begin with a quarter pound of
milk...
Thoughts on translating Italian recipes.
Breakfast
What Italians usually have to begin the day.
Buying Olive Oil
The
pitfalls in buying the Nectar of the Gods are mostly man-made, and other pits
threaten to swallow the dairy industry.
Cucina Abruzzese
Thoughts
on a lesser-known gem, and recipe too.
Cucina Brianzola
Elegant
culinary traditions from Lombardia.
Dioxin and Mad Cow Disease
The EEU won't protect us from the former, and the latter is spreading to the
Americas.
Espresso: Lemon
peel or no?
A few words on how coffee is served in Italy.
EEU Food
Legislation
There's much rotten in Brussels.
Felice
Pesah!
A collection of Italian Passover recipes.
La Festa del
Maiale
Pork was a seasonal meat in Italy, and much more
popular in winter than summer.
Food buying in Italy
How
things have changed with the introduction of supermarkets.
On Garlic
Italian cooking
does have a garlicky reputation, but it's how you prepare it that
counts.
Gluten
Avoidance
Allergies to glutens are a serious problem. Some
ideas on avoiding them.
On
the Italian Diet
It's hard to believe how it has changed
since the War.
Italian
Ices
Memories of summer.
More on Making Risotto:
Observations from Gabriele Ferron, rice grower and extraordinary chef.
More inroads of the
Multinationals
The European courts force the Italians to
allow the sale of industrially prepared soft-wheat pasta in Italy.
The Organization of an
Italian Meal
Meals served in Italian homes and restaurants
in Italy differ considerably from those served in most restaurants abroad.
Thoughts on an Italian meal at home.
On Peasant Cuisine
It's not
nearly as glamorous as it's made out to be.
Protection for Traditional Foods!
The Italians find a way to get around the EEU regulations that spell death
for many wonderful specialties!
Regarding The Olive Garden
Why it's not, to my mind, an Italian restaurant.
More on The Olive Garden
They're opening an institute in Tuscany.
On Seasonality
Despite the
arrival of supermarkets Italian produce is still extremely seasonal.
On Substance
Thoughts on why Italian cooking has a reputation for being heavy.
La Vigilia
Napoletana
Recipes from and thoughts on the traditional
Neapolitan fish-based Christmas Eve dinner.
If you haven't found what
you're looking for, please
ask!
On Wine &
Spirits
On
Italy
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