Qualitaly_114

DEC. JAN. 2020 XIV counterfeits. Surely it will be a cost for them that will register, because of the tariffs, a considerable leap, forcing them to use other cheeses. AMERICAN OR ITALIAN CHEESE? Wars in the skies between Europe and America but... what really caused all this? Looking at the list of European products from which the well-known $7.5 billion should be obtained, it is noted that some of these foods have nothing to do with aerospace issues, plus the approach to Europe has not been absolutely community-wide but has involved individual states, in the specific case of Italy PDO cheeses made with cow’s milk. “There is a written letter from the producers of American cheeses - says the president - which calls for the application of duties on Italian PDO dairy products because Europe has prevented the sale of American cheese, just to defend, through the Protected Designation of Origin, counterfeits. In short, an issue that is causing debate and that has opened a delicate argument not only on the export of Parmigiano Reggiano but also on the Ho.Re.Ca. channel overseas, which will be forced to “modify” some ingredients essential to preserve the Italian nature of the kitchen. All this is accompanied by another risk, namely the possibility of a further increase in the ‘false’ product. ALONGSIDE THE CONSORTIA “We have already taken steps to implement a policy of awareness in Italy and the United States to make it clear that, in the end, those who will lose out in terms of quality will be the American end consumer, as well as limiting the freedom to buy, specifies the president. Europe must address the issue in its entirety and not leave each state (Italy, France, Spain or Germany) alone in solving the problem. It is essential that it take a precise position towards the United States, as well as creating an emergency reserve to stem the loss of turnover of companies. “The European Community must stand by the Consortia for the protection of PDOs in the various disputes and cases around the world, especially when it comes to filing a name or a brand that identifies excellence made in Italy - concludes Nicola Bertinelli - A geographical indication has a value, a generic term that identifies a product category is something else ... they are long and expensive routes that are difficult to manage by a consortium of small or medium size. This is why, in addition to European support, even stronger and more targeted communication is needed in countries where Italian products are subject to tariffs, precisely to explain and compensate for any loss of turnover. AT PAGE 48 IN THE RESTAURANT Carlo Cracco: “Me retire? No way” Symbol of Italian cooking excellence. One of the most beloved and hated TV characters to boot. He is responsible for the proliferation of chefs on the small screen. Today he suggests (to everyone) to stay away from TV for a while and get closer to ‘the real dishes’. And he spurs everyone on: “Let’s not sit on our laurels when it comes to Italian cuisine” By Riccardo Sada Last summer, and on the occasion of an interview given to the weekly Vanity Fair, Carlo Cracco announced his intention to leave the world of TV. From a star of the kitchen, he had become a television supernova and an undisputed pioneer of ‘gastro-television’ formats that flood the airwaves and the digital world. The farewell to Masterchef two years ago marked a turning point in his career. It seemed that the (lucky) TV parenthesis had ended on a hot day in August and, instead, in September, the unexpected announcement of a new package, which saw him starring once more in the kitchen in a new guise. The original format “Nella Mia Cucina” broadcast on Rai2, in which the competitor had to try to replicate a dish of the starred chef in fifteen minutes, however, is now in the archive. What remains is the out-of- time arrival of a culinary program with a chef of the caliber of Cracco on a national network. Far from wanting to cause a controversy. The fact is that perhaps that TV cooking does not create more audience than in the beginning. After all, “La Prova del Cuoco” has repeatedly crashed several times in the ratings, hasn’t it? In short, the offering doesn’t weep, but it doesn’t go well either. “Going to such a time slot (19:40) is never easy. The program we chose to offer the Rai 2 audience was light, fast and fun. And different from the others. On there I cooked.” Your food programs on TV have brought a lot of attention and information to people’s homes. Do you think you’ve raised the bar of quality around Italy? To say whether this was a merit or not isn’t to me. I can say that Masterchef has been going for years and in many countries without culinary traditions have become passionate about the program. In TV I think it brought color, with excesses and shortcomings, but above all it was an opportunity for us Italians to show how much we have inherited in terms of culinary culture. You announced that you would ‘disappear’ from the TV for four years... Yes, then I changed my mind. However, “Nella mia Cucina (“In My Kitchen”) was just a brief return MAGAZINE