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OCT. NOV. 2018 XIII formal misunderstanding. We must avoid transforming a correct system of standards into a very rigid cage.” ______________________________ BOX THE ONLINE COURSE Current update, the online course of Piero Nuciari allows you to bring the student, “completely devoid of any subject material, from a zero level to an advanced”. There are about 10 hours of lesson where Nuciari teaches a knowledge acquired in 39 years of service. Useful websites www.pieronuciari.it www.carabinieri.it/cittadino/tutela/ salute/ www.salute.gov.it ______________________________ BOX THE DECALOGUE Attention to product labels: expiry date, storage method and ingredients, must be reported in descending order within the product. Check the additives: they are indicated with the specific name and the European abbreviation “E” followed by a number, example, “E471” and must be authorized by the European Union, in the prescribed doses. If the food is produced abroad: on the label all indications must also be written in Italian. Attention to the packaging: it must be intact, without swollen parts, dented, and the opening must not leak bubbles or particular gases. Buy chilled, frozen or quick-frozen products last, and put them straight into the cooler bags. For the latter, check that they are displayed in the appropriate refrigerators to temperatures no higher than -18 °. Attention to GMO foods: the indication must be present on the label or in the list of ingredients. Cooked perishable foods. Those to be consumed hot (ready meals, snacks and chickens) should be stored at a temperature between 60°C and 65°C. Foods to be eaten cold (roasts, fresh pasta with filling and the like, must be stored at temperatures not exceeding 10°). Artisan ice creams must be served with distinct palettes for each taste, with the utmost respect for the hygiene of equipment and personnel. Handle non-prepackaged food with gloves to avoid bacterial contamination. The health of the customer also depends on the choice and preservation of food. ______________________________ AT PAGE 48 AT THE TABLE A unique taste at Practical, easy to match in the kitchen, not only in the classic guise of a sandwich filling, and inimitable in its characteristics. It is the salami, a long history and consolidated tradition of quality, from breeding to the market. An Italian product loved also abroad By Maddalena Baldini The Associazione Industriali delle Carni e dei Salumi (Assica), presented at the beginning summer 2018 growth data and positive results, also in terms of exports and the restart of domestic consumption. Translated into figures, we are talking of around 8 billion euros of which, about 1.5 billion, come from the export of Italian meats abroad where, after a period of stalemate due to the crisis and reduced consumption of meat, the domestic sector is showing interesting signs of recovery. Certainly “Made in Italy” also in terms of cured meats says a lot, starting with the strict rules and regulations that the entire supply chain must follow: from the breeding of pigs, to the branding and marketing. Quality and guarantee are the basis of Italian charcuterie, identified as distinctive traits not only “at home” but throughout the world. That’s why, in foreign markets, although the prices of Italian food products are a little higher, consumers and catering in general prefer them, thanks to a mix of components that make Italian meats something incomparable in taste and quality, without neglecting the great culture that revolves around the processing. According to the figures for the last 12-18 months, the production of cured meats, including bresaola, has reached 1,200 million tons with an increase of +0,3%. Also purchases - private individuals and restaurants - also gave good results with a +1.3% increase compared to 2015-2016, with cooked and cured ham at the top of the list, followed by mortadella; the significant leap forward of salami, which reached 8%, was also significant, followed by all the other cold cuts. A CENTURIES-OLD HISTORY In compliance with the strict disciplinary rules, the processing of pork has been able to translate the best of the ancient traditions of craftsmanship into wide- ranging industrial activities. To these have been added more controls in terms of environmental respect (green farms), quality assurance (controls on meat processing), health checks (hygiene, the right caloric intake and balance in salting and spicing) and improvements given by technological supports.