in art "Mastro Dante
damage derived from the crime business can be quantified in million € and tend to get used to the consumer tastes, flavors and forms that have nothing to do with authentic Italian cuisine.
We talk to Dante Renzini, owner of a leader in the field of gastronomy Umbra: "It 's a problem that must be resolved as soon as possible. Do you think that some foreign friends, tasting a pork sandwich with our own, and then a forkful of bucatini all'amatriciana, marveled at their flavor, so different from that of similar products sold in their countries of origin. I also happened to hear some of my guests, also used to travel the world and ask, while you enjoy a simple pizza - but the pizza is this? So what we have eaten so far? ".
as a vehicle to promote the best Italian food?
"A good restaurant, like a delicatessen on the high level, there would be any better other medium. Strengthen the concept of good food and authentic Italian products. Also happen to discover with disappointment that, abroad, many shops, restaurants and pizzerias, in Italian only have the sign. The same dishes on the menu does not even resemble the name of our regional recipes. And if not used as an ingredient in dairy products, oils, meats and fake wine, among other things offered by stores with a lot of tricolor flag, without having anything in common with our age-old food culture. "
A common phenomenon?
"So much so that Italians think exaggerated considerations forced to travel the world to promote products actually removed industries, and national companies. We are still meeting as Federalimentare writes: - It should be noted that recent estimates (source: OECD) shall ascend into the world economic weight of the cross-counterfeiting phenomenon in its entirety to the share of 450 billion dollars a year. In Europe, the phenomenon is even increased by 900% in the period 1998-2001 '. A phenomenon in Italy estimated around 25 billion euro, with growth rates between 100 and 120% a year. " Tomato
Chinese milk-free cheese, wine made with black currant ... The legislation does it say?
"We enter the field of counterfeiting and specifically in the food industry the global market. The main sectors are indicated by two Italian Sounding: 1) the illegal counterfeiting of protected geographical indications, protected designations of the 'brands' business, 2) Misleading references to Italian geographic areas, the use of information or the name of Italy names and symbols related to it. Unfortunately, official statistics speak of three food products, in four counterfeit.
How do we protect ourselves?
"There are institutions that have the responsibility to protect our products, commercial relations with foreign countries and the politicians who repeatedly promised to be interested in the problem. An obligation, first and foremost, we have our producers directly concerned to safeguard their rights. For their part, consumers must be aware that means protecting the Italian product to improve the economic balance and that, preferring domestic products, in home and abroad, means eating more healthy and tasty, but also work to ensure hundreds of thousands of workers in the industry. "
Toni Cosenza
Abundance ENJOY WITH AN EYE TO THE PAST:
HIS MAJESTY THE PIG
Acorns, chestnuts, apples, berries, mushrooms and truffles: what season, better than this, for the pig that, under the watchful eye of the farmer concerned, took advantage of all the good things? A favorable season, the Fall, because it allowed families to set aside time in the pantry for the long winter, which had collected and produced during the year.
These were largely the fruits of the earth and that is why the pig came to be the main resource because it would have returned in time and with the generosity that set him apart, much more than what had been given. Much has
changed since then and also the fable of Aesop's grasshopper and the ant is no longer considering it clearly told in our schools, not suitable for children though, and despite themselves, to an aberrant and unconscious consumerism. All this without taking into account the fact that knowledge of the value of food and appreciation for good and sound, distinguishing them from those produced artificially, to be considered educational tools necessary for future generations.
Not only that, but the awareness of living in an era when we complain about serious imbalances between those who enjoy the abundance and those who, unfortunately, live in miserable conditions (still a large part of humanity), should let us reflect on the fact that only in the last century, in our Italy, there were those who lived equally poor and was forced to contend even the humble acorns to pigs in the absence of another man, also for an essential source of calories and vitamins.
But now, despite bloody wars, the uncontrolled industrial development and the many problems of social order, we are able to enjoy a particularly lucky, we have an obligation to consider that to live comfortably should not lead us to despise the food prohibited to waste even the smallest crumb of bread and more modest, but necessary drink of water. Deeply rooted
in the peasant culture of the "Green Umbria", cav. Dante Renzini, founder and president of the same name, has always had in mind these simple rules Gislena Doctors grandmother and grandfather Dante, sent by their DNA with the advice that did not fail to dispense every day.
is how most of the Umbrian sausage products are born with the concept of offering the very best in quality and taste is enhanced in those parts of the pig, expertly prepared as you once did, are rich in flavor as they can only be the recipes of famous chefs. Examples are the products described below and which are new for the same Renzini, but especially for a market increasingly focused on proposals of great gastronomic interest.
Roasts peasants of the line "live fire" of Renzini to rediscover the ancient Umbrian tradition Caterers.
What better way to stand out from a market as vast, as it has no special innovations, if not get back to basics and that is the oldest method of cooking the roast?
This is the challenge launched by Renzini that, having always considered the classic "pig the umbra" the product that best represented the family tradition, did no more than reiterate the ancient cooking techniques apply to other products.
are born so, over time, The "grilled" delicious founder of this line of products able to stir the appetites even more off, the "Roast Leg" natural, "the Norciarrosto" and "Brace Mediterranean Herbs", all products are characterized by a roasting flame, which not only give the natural taste of the particular preparations, allowing the meat to lose excess fat while maintaining the precious juice inside of the rind that enhance the flavor.
This category includes the slice of roast suckling pig "Vera Umbra", the "Rostino" trance, "Rostino" integer, "Tronchetto Grilled" that more than have in common the unique and accurate method of cooking, use aromatization with spices and wild herbs such as fennel or the garden and rosemary, and garlic over wine and other ingredients (all natural and absolutely without additives) in proportions and conditions that are secretly guarded by master butchers.
The warm welcome from consumers has led to the Renzini still directed towards this sector and has recently come to the present: "Live Fire" The peasants roast, with: Roasted Pork Loin
poached loin roast turkey Poached
Roasted Veal Loin natural
pig roast
natural products ready for consumption that can be made even more enjoyable with the addition of a few essential ingredients to transform, without complex manipulation, in those seconds that remind us of the sumptuous Sunday lunches of our grandmothers, when really liked the taste of the dishes are shared and easily even with the elderly and children. (TC)
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