Qualitaly_113

OCT. NOV. 2019 XIII in any case take care to put the unprinted side in contact with food. If, however there is printed material, choose one that has a poly-coated layer to cover the print, acting as a barrier to direct contact with the food. “To understand if a placemat has this coating or not – advises Marinella Vitulli – just tear off a corner to see if you can see the film coating. I always do it when I go out to eat and my family teases me about this “warped professionalism,” yet with this method a restaurant owner can understand whether the placemats he is using are suitable for food contact, even on the printed side.” During the purchase phase, then, it is mandatory to request a declaration of compliance with the product’s food contact. “This – he explains – also serves in the case of a control by the health authorities on the premises. The declaration of conformity must say how the material is made and if there are particular indications for use (for example, do not put the printed side in direct contact with the food). If the supplier does not issue the declaration of conformity, it is better to change supplier, because both it and the manager are not in order, because there is an obligation to release and hold the declaration of conformity; the obligation of detention is up to the operator. The declaration must also be present for imported items. You have to be very careful about finger food items that come from Far East countries where the rules are not very strict and often the items contain many additives. These articles are often accompanied by analysis reports that are not related to risk analysis and something can escape customs controls, although Italian Customs are among the most efficient.” PIZZA CARTONS, VIRGIN PAPER ONLY Another hot topic for those involved in catering is that of pizza boxes. “Also, in this case – explains Marinella Vitulli – there is a lack of harmonized European legislation, but in Italy it is forbidden to use recycled paper to produce pizza boxes, to prevent them from being contaminated by compounds used for printing and other residues. Consequently, if the producer is Italian, there should be no problems. It is different if you buy from a supplier from a country with different rules or without specific regulation. In this case there is the risk of finding contaminants, especially as the pizza is not dry food due to the presence of the topping. To overcome this problem, the use of plastic packaging is spreading abroad, but with the disposable plastic legislation it is likely that this trend will be stopped.” AT PAGE 48 IN THE KITCHEN Mushrooms: a treasure to taste and preserve Scented, appetizing and with few calories, perfect for cooking and for the creativity of chefs. Mushrooms are one of the most precious gifts that nature can give, which is why it is essential to respect the harvest and their seasonal cycle. Between regulations and PGIs, from porcini mushrooms to ovules, even mushrooms must be purchased from trusted suppliers for an absolute guarantee to be put on the plate By Maddalena Baldini Damp soils but without suffering torrential rain, a good dose of sun after rainfall and an internal temperature of the forest ranging between 18 and 20 degrees. This is what it takes to have a good selection of mushrooms to put on the table, as well as a suitable natural habitat. The “harvesting” of mushrooms – whether they are porcini mushrooms (Boletus) or other types – is always in the spotlight, precisely because of climate change and the alternation of seasons, which often create many inconveniences, thus interfering with the market, with trends that fluctuate between supply and demand. Mushrooms are a product that is always in demand in restaurants, an integral part of many of those that are classified as “traditional recipes” but, at the same time, they are a food that appeals to and satisfies the creativity of cooks and restaurateurs. A sector that is divided on several fronts, from the supplies that come from the crops to those that, nature permitting, come from the spontaneous generosity of the woods, especially in some Italian areas. SAY MUSHROOMS... THINK BORGOTARO “History demonstrates and bears witness to the quality of the Borgotaro (or Borgo Val di Taro) porcini mushroom,” Roberto Dellapina, president of the Consorzio di Tutela del Fungo IGP, born in 1995, begins to tell. “In a letter from an inhabitant of the area, sent in the early 1600s to Duke Ranuccio I of Farnese, the qualities of our mushrooms were already praised. This document is followed by others in later periods, such as the mention in the Topographical Vocabulary of the Duchy of Parma, Piacenza and Guastalla of 1800. A suitable territory in which the porcini found – and finds – an ideal habitat to express the best of its qualities, without forgetting that, in addition to being a hobby activity, the collection of mushrooms is also an important