* A 'Inquiry into the station bar published four years ago by Altroconsumo were remembered as more than 10 million Italians are "breakfast bar" at least twice a week. L 'is a slang expression precisely because it expresses a' habit of mass (just passing the bar in any country to score so many pins on two feet with his hands being taken over cappuccino and croissant ... lively they say!).
A 'investigation other cereals for breakfast published 2 years ago by the same group of consumers revealed as the stuff produced by multinational food was a hit of sugar, fat and salt. Whether we have breakfast at home or at the bar, the Italians start their day gulping down junk. So much so that Italian children are the most obese in Europe and both adults and children are often constipated, diabetes (3 million), allergic to many things ... do not digest, and so have a stomach ache . It 's funny the people complaining.
the light of facts known and documented by 'World Health Organization , it is ridiculous the widespread belief that "Italians eat well." The absence of a culture of breakfast is a national macro-defect that leaps to the eyes of any traveler that is cultured in Italy.
Then just go into any supermarket to see what puts the mass in the cart and then into the stomach. Therefore also collapses the myth of Italian cuisine. It occurs sporadically but there is not everyday life.
Supermarkets, dominated by large retail chains are about the same all over the world and taste of the mass must be as uniform as possible just to meet the business needs of Masters of Food . Obesity is one of the great plagues contemporary all the more alarming in countries of the Americas where food distribution is strictly monopolized.
back to us, not enough then the tens of thousands of traditional regional Italian recipes to change the state of things. Fact:
a) these recipes are mostly too developed over the centuries precisely because the housewives, husbands and relatives wishing to show their creativity, cooked for hours and more cooked (baked) destroyed most of the ingredients start .. ... to make a good sauce takes hours, "said the grandmothers ... patients at the end ... in fact they ate all heavy stuff, overcooked!
b) In addition, housekeepers, cooks and chefs are often ignorant of past and present, therefore, exceed the use of fats and sugars. Even mix different proteins, many traditional dishes, lasagna and casseroles, appetizers, mixed meats and cheeses and Florentine with beans are tasty garbage from a nutritional point of view.
So the appeal to tradition is of little value.
E 'common ground that in Italy there is a range of food variety and extraordinary quality. This production, however, continues to be consumed by a few also because it happens that those products have a price. It is often not justified, but the fanatics of the bio are attracted by what coast is very well pay status.
Increase luckily the markets in which producers sell directly their products but in the meantime continue to spread gleaming shopping centers, new centers of sociability, along with the outlets, are the true temples of mass stupidity.
Countless Italian food products marked with a few brand name it is DOC, DOP or whatever but I just say these things .... the buffalo mozzarella is a PDO quality of long standing. But if the buffaloes graze in fields where the Camorra burning waste or spillage become buffalo mozzarella quality. And the examples could go on .... the famous pizza is made with melted cheese but the cheese is manufactured by unscrupulous companies sometimes .... The quality can be poisonous and therefore often do not recognize the poison on the palate. Ingurgita and acts when it is inside. As already noted
recently, with the production quality designations are also not exempt from the infiltration of genetically modified soya and maize now virtually ubiquitous in the food industry.
Recently I was in Malta to host a courageous family who practice organic farming in a difficult environment quality. They are very knowledgeable and attentive to the relationship between diet and environment. David and Mary have a horse and poultry that are fed with feed purchased in the local consortia. They can not however find a feed with no traces of GM soya ... they gave me the labels of the delicious products they buy. And 'stuff imported from neighboring lands in Malta, made somewhere. Out of respect for their horse, I pointed out that there are other ways to avoid the pitfalls of biotech companies and dealers that sell delicious feed, however, respecting the regulations labeling ... hopefully good.
The Maltese national dish is the Fenek , a rabbit cooked in various ways. Everyone eats in every party and gathering. Each restaurant offers it and also like the tourist crowds that infest the island. Even the rabbits are allevati in massa e stanno in gabbie in cui vengono nutriti con spazzatura GM.
Il Fenek รจ una prelibatezza come la pizza e la mozzarella.
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