Hello guys and welcome back to my channel. If you are new, welcome! My name is Germana and in the episode of Today I will talk to you about the Made in Italy agri-food sector .
I will tell you about its value, its history, its elements. characterizing and what it represents nationally and internationally. Are you ready?
Let's start! As I imagine you know, Made in Italy is characterized by operating in four product sectors defined as 4 A. Clothing, which also includes textiles and accessories; Furniture and design; Agri-food; Automobiles So, before continuing, I recommend that you listen to podcasts precedents in which I tell you about Made in Italy fashion and design.
You can find them in the "Podcast" playlist or by clicking the links in the description. So if I say "Italian cuisine", what is the first specialty that comes to mind? Let me know in the comments below, I am very curious to know what dish you have thought of.
Bet on pasta or pizza, lasagna, risotto or tiramisu. These, in fact, are just some of the specialties that characterize the Italian culinary scene. There is no doubt that Italian cuisine certainly ranks among the various cuisines of the world.
apart both for its history and for the production characteristics and quality of a taste level like all sectors, the agri-food sector is inevitably intertwined with the history that characterizes the development of the country from here arises above all there is only one Italian kitchen, but at least a dozen with completely different characteristics one from the other and within each vein there are hundreds of them with all facets in fact, there are around 2000 Italian recipes linked to the historical diversity and cultural regions that only two centuries ago were royal states with different influences and dominations, this extreme variety is also derived from the diversity of Italian agricultural production linked to physical and climatic characteristics of the various areas of Italy that go from continental climates to marine climates to climates North African and from irrigated plains to arid hills, this extraordinary variety of products agriculture in Italy is a unique feature on the world scene if one thinks that Italy a small country compared to the great world powers , despite this perhaps that is precisely why Extreme variety already in agricultural products can be found an element that unites them all. the different Italian cuisines or the simplicity and use of natural ingredients intended for these as agricultural and slightly adulterated which translated means lots of ingredients themselves and a lot of care at the origin another strong point of the food made in Italy is undoubtedly the result, which is the taste of Italian cuisine, in fact has numerous dishes that not only have success at the regional level in the place of origin or generally at the national level, but they have become almost a culinary heritage of humanity in the sense that they are appreciated in all countries of the world think of the aforementioned pizza or pasta with lots of sauces and toppings from plain tomato to pesto or oil and parmesan, now known around the world to these are also added ready-to-eat foods such as the great variety of cold cuts and sausages of which raw and cooked ham or seasoned cheeses and not like the aforementioned parmesan or pecorino, ricotta and mozzarella just for Unfortunately, to name a few, however, for the entrepreneurs Italians there are many brands of food products in Italy today they belong to large foreign companies, to name a few the sausages also come from pigs raised abroad from which they have been purchased the legs and the meats for the upbringing with regard to the cheeses on the other hand, unfortunately, the Mozzarella is now an international cheese that often only has the Italian name. Parmesan, on the other hand, is supported by a very fierce consortium that vigorously defends it.
but, nevertheless, it is constantly attacked by copies that not only try to replicate a cheese for grating but they try to call it by similar names like parmesan or parmisan as possible all this perhaps due to an inability to act in the key of that classic marketing of predominantly American imprint for which a brand becomes a true empire with it of branches and offices located in various countries around the world undoubtedly remains a very solid vision perhaps too local and provincial of the great world market to which the beautiful country leads embarks on the path of exporting its products you know that when you buy olive oil labeled extra virgin produced in Italy in most cases, especially if the price is me It seems very convenient this oil does not come from Italian olives and it is not illegal due to the law European says that the made in must correspond to the country where the last packaging is made and not the real olive harvest takes place, obviously, this plays in favor of the interests of industrialists and traders in the transformation of agricultural raw materials into basic products with no place for origin so you can buy them where cheaper and without any identity of place it is easy to understand why the last country is usually Italy and in terms of image Compared to olive oil, this law is decidedly victorious compared to other countries for Italian agriculture was accepted at that time by Italian political representatives in Brussels and proposed by the famous brands of the Italian oil industry that then practically all were sold to the large multinationals that jealously maintain them preserved to sell in the world Italian olive oil that often Italian is not like Bertolli dante sagra e carapelli just to name a few in practice, the industry buys olive oil from countries where the cost of labor is lower and the cultivated olive trees are more productive but lower quality, therefore a Syrian Lebanese or Greek Moroccan oil can be converted to oil Italian there are even processes by which an oil can be altered to eliminate it in short, unpleasant tastes and odors can be corrected for quality in quotes however, there is something positive in recent years there have been some changes in this regard in fact, it is possible to be sure that the product purchased in this case The olive is made in Italy if the drafting of opi or protected designation of origin this term guarantees the Italian origin of the olives some industries have also introduced 100 percent oil labels in their price lists Other Italians write community oils, other Mediterranean oils even better at all of this. Italian sheep farmers are in crisis because their product is not paid for with a price The promised secular olive trees are also not acceptable and are sold and transported to the northern gardens as decorative plants so far we can deduce that Italian cuisine is undoubtedly one of the most spread and replicated in the world, think that counterfeit food made in Italy is valued at more than 60 billion euros, Parmesan, as already mentioned above, is undoubtedly the most reproduced just think that in 1999 the Parmigiano Reggiano consortium achieved prevent a major US dairy producer from selling generic shredded cheese with the denomination of parmesan or prosciutto di san daniele and that of parma that are reproduced in canada under legitimate and registered homonymous trademarks that oblige Italian companies will change their name to market the original product Italians only think that is why, until last 2017, Parma ham was sold in Canada as the original prosciutto, however, on an industrial level, Italy has not never developed a defense strategy for its territory and its products, since made the other member states, first of all, France think, for example, that it is not possible name champagne a sparkling wine produced outside the specific French region the idea of The Made in Italy kitchen has been exploited by large multinationals and merchants from the food and beverage sector in this long forgotten situation something is starting change in recent decades manufacturing companies in the agri-food sector such as barilla ferrero buitoni galbani perugina santa lucia y san pellegrino se han hecho realidad and its own global brands, however, a more relevant phenomenon has begun to take hold towards the In the late 80s of a social and cultural nature, I mean the slow food movement that today has acquired a worldwide resonance reaching countries such as the United States, South America, Japan, India and Africa the principles on which slow food is based are totally different from those of fast food cheap junk food to eat ready-made food must be good and therefore must First of all satisfying the tastes of the people, then it must be clean, that is, not polluted with additives and preservatives and finally fair, that is, you must be understanding with those who the healthy trend is now involved in its production chain and is now a space for natural foods and bio to drugs to herbalists around the world these social and cultural changes are, as is evident, appeared even earlier in large multinational companies, just think of McDonald's, which has expanded the range of dishes to include fish and chicken sandwiches, but also in salty and sweet or with coke that has started to produce more flavors from 0 to light to those without caffeine, all this has finally opened up new possibilities also for made in Italy foods that essentially come from medium or small companies that have not yet entered the world market because until that moment the latter mainly ordered products mass that are the industrialists that do not differentiate, the formula has become local singh to global The importance of diet lies in both health and aesthetics and companies have understood this a lot. Well, sustainability and ecology are politically correct and therefore sacred topics of interest.
it is discussed online, foundations are established and investigations are commissioned, sadly to as regards the mere marketing aspect because in the meantime they continue to be used all the political and lobbying ingredients to disconnect the product from the territory of origin and for traditional production techniques the strategy is always the same to be free buy the raw material where it costs less but then add items that give it value and quality to process, such as less sugar plus omega 3 and vitamins, synchronization from local to global follows the path the homologation principle is to think of something local that cannot be imitated something that has a place and a history is not reproducible and to sell it globally a case Much of what was talked about in the 90s was lardo di colonnata, a traditional sausage Tuscany which takes its name from the homonymous village located in the municipality of Carrara the European community I wanted to change the production process that had always been used up to that point which consisted of the seasoning of the ardo along with various herbs and salt in tanks Entirely made of marble according to the European community, the marble had to be removed and replaced with inert materials like those found in butcher shops, but after long opposition came approved the production process and for the first time it was recognized that artisan products They may use production techniques other than those established for large industries. lardo di colonnata thus became a protected geographical indication PGI with a regulation of precise production in all its phases including the mandatory use of marble sinks The episode spread quickly and it was discovered that deposits existed in Italy and other countries. traditional gastronomy that it was necessary to protect, preserve and also recognize the The law helped to define the diversity and specificity of Italian local productions.
with the inclusion of abbreviations recognized at European level of appellation of origin opi protected assigned only the specialties food produced and processed in specific areas and according to a specific production method or in the protected geographical indication GP which establishes the geographical area of origin and production, therefore, the products made in Italy are there today rediscovered and even protected told on television by the press and by kitchen, therefore, despite the fact that the agri-food sector made in Italy is not really in crisis, it is still However, it is necessary to intervene to increase the competitiveness of Italian products at the international and that is why cooperatives of consortia and companies are born join in strategic alliances stimulating the exchange of resources and knowledge the principle get together and it becomes essential today some cooperatives and some Entrepreneurially managed consortia work very well such as Parmesan or del prosciutto di parma e del san daniele c'è However, it should be emphasized that regardless of the ham of Parma and San Daniele the origin of the raw materials used and the place of production is indisputable strategic importance of the know-how of the companies Italian who always remains an element essential, as in fact carlo petrini, founder of the slow food association underlines , is there also a made in Italy of savoir faire much more sustainable than an Italian discourse That savoir faire travels the world and that pasta like the Italians make it a consolidated skill, acts of intuition are part of our DNA, that's all for today talking about food gave me a certain hunger in the stomach and jokes aside I hope this podcast has been interesting and made you reflect. and research on the agri-food issue signed made in Italy if you have any questions do not hesitate to write to me in the comments below, thank you for listening to me and hope to see you in the next episode, bye.
