QUALITALY

APR. MAY. 2017

of the restaurateur... In my opinion,

a better choice could not have been

made. They are content and this is the

best goal for a parent. I think Paola

is my heir, or the person who can

take my reins, because she puts the

same passion and the same effort that

I have done throughout these years.

What fascinates and continues to

fascinate you in this work? I think the

most fascinating thing is to see how

food is capable of cheering people

up. I think I can do this. Maybe that’s

what makes me appreciate my work

even more: seeing happy people.

______________________________

BOX

RECIPE FOR TORDELLO

MASSESE: TORDELLI OF AUNT

PIERA

We begin with the preparation

of the filling: we make a sauté of

garlic and parsley where we add the

minced meat to cook together with

the pepper, nutmeg and salt. Once

cooked, let the meat cool, where we

will add: boiled spinach, bread left

to soak in milk, parmesan, eggs and

thyme. We mix well and the filling is

ready. Then the meat sauce. We make

a sauté of onion and carrot where we

cook the minced meat. Once cooked,

add the tomato purée, salt, pepper,

nutmeg and sugar. The sauce must

cook for at least 3/4 hours. Now

we move on to the creation of the

Tordello. We make sheets of pasta

strictly by hand, laying a little bit

of filling (more or less a quantity

the size of a coffee spoon); In the

center of the sheet, from the top of

the strips we take the first and final

part and, with a decisive gesture, we

turn it downwards. We divide every

tordello, cut and put slight pressure

with the hands to give it the shape

and remove the air inside. We cook

them in boiling water, two or three

minutes, take out and season.

These are the Tordelli of Aunt Piera.

______________________________

AT PAGE 42

Stop fake Made In

Italy

A tightening on labels from April: the

compulsory identity card for milk

and cheese on sale in Italy

Tightening on food labels starts

in April. In accordance with new

national legislation, some indication

of origin will be compulsory and

necessary. In the case of milk

and dairy products the legislation

becomes particularly strict and will

make very few exceptions. The

situation was confirmed by Barbara

Klaus, lawyer of the law firm Rödl &

Partner of Milan, leading expert of

food legislation in Italy, who clarifies:

“The obligation to indicate the origin

of milk on the label of milk and

dairy products will enter into force

from April 2017. The ministerial

decree of 9th December 2016 was

published in the Official Gazette on

19th January 2017; therefore, this

Decree enters into force on 20th

April 2017. In particular, Article 2, the

indication of the “milking country”

and the country of “packaging and

processing” shall be compulsory on

the label; should the two localities

coincide, only the geographical

indication will indicate the wording:

“Origin of Milk”. However, the

obligation to indicate the country of

origin applies only to milk and dairy

products manufactured and marketed

in Italy. In fact, the ministerial decree

of 9th December 2016 expressly

stipulates that such labelling

obligations do not apply to products

lawfully manufactured or marketed in

other Member States or in third-party

countries.

In this regard, Barbara Klaus,

considers “questionable whether

the new rules are really capable of

protecting consumers and national

production.” In this regard, she

explains that: “Since there is no such

obligation in Germany and Austria,

milk and dairy products

(cheese, yogurt, etc.)

produced and marketed

in these countries

may be imported and

marketed in Italy,

without obligation

to indicate the

country of milking

and the country of

conditioning or processing. As a

result, a mozzarella produced in

Germany with German milk can be

sold in Italy even without indication

of the origin of the milk.”

X-RAY LEGISLATION

“From 13th December 2016 – recalls

Klaus – pre-packaged foods must

be compulsorily labelled with a

nutritional statement; and only

in some cases, and according to

precise guidelines established by

a memorandum from the Ministry

of Health, may exceptions to this

obligation be envisaged.”

“On the label of a pre-packaged

food product - continues Klaus - the

indications referred to in article 9 of

Regulation (EU) No. 1169/2011 must

be provided; that is, they must be

present: the denomination of the food;

the list of ingredients; any ingredient

that causes allergies or intolerances;

the quantity of certain ingredients;

the net quantity of the food; the

minimum retention period or the

expiration date; special conditions

of storage and/or conditions of use;

the name of the company and the

address of the food business operator;

the country of origin or place of

provenance; instructions for use; the

actual alcoholic strength by volume; a

nutritional statement.”

“Also – finishes the legal expert in

food legislation – the food label,

as well as providing the necessary

information about the product placed

for sale, can carry optional information

for promotional purposes (e.g.

trademarks, health claims, nutritional

claims), but these indications must

comply with the requirements for

labelling, presentation and advertising

of foodstuffs.”

______________________________

BOX

SCOPE OF THE FRENCH AND

ITALIAN LEGISLATION

The obligation to indicate the

country of origin applies only to

milk, dairy products and (France

only) to products containing meat

manufactured and marketed in Italy

and France. In fact, the respective

national laws explicitly provide that

these rules do not apply to products

lawfully manufactured or marketed

in other Member States or in third-

party countries. Since there is no

such obligation in Germany and

Austria, milk and dairy products

(cheese, yogurt, etc.) produced and