Genoa- There is also the fake pesto in the top ten of the fake Made in Italy agri-food that it has surpassed the 100 billion euros, double the exports of Italian food in the world. Ranking of imitations that includes many products from mozzarella to parmesan and many other delicacies. This is what emerges from the first ranking of the most imitated products exposed by the Coldiretti at Tuttofood at the Milan Fair in Rho – Hall 18 – L01-L25.
Below is the top ten of the most flawed Made in Italy foods according to Coldiretti:
Mozzarella cheese (even with distortions like Zottarella); Parmigiano Reggiano and Grana Padano (imitations from Parmesan to Grana Pompeana, from Parmesao to Reggianito and much more on all continents);
Provolone (copies produced in all the Americas, from North to South);
Pecorino Romano (imitations sold as Romano obtained with cow’s milk and not sheep’s milk);
Salami (also produced with false geographical indications such as Calabrese, Toscano, Milan, Genoa, Veneto, Florence, Naples);
Mortadella (imitations also with distortions such as mortadela, false geographical indications such as Sicilian or with meat other than pork);
Sauces (made with contents and even extravagant recipes that improperly recall Italy and false geographical indications such as Bolognese; Prosecco (with distortions of the name such as Prosek, Meer-dry, Kressecco, Semisecco, Consecco and Perisecco;
Chianti (with imitations in the bottle but with a wine kit for home preparation with powders and stills); Pesto (imitations of Pesto alla Genovese, which can be found in Europe as well as in the United States with Spicy Thai Pesto, and even in South Africa where there is Basil Pesto.
Because of the so-called “Italian sounding” in the world -stima Coldiretti- plus two out of three tricolor agri-food products they are false without any productive and employment link, taking away economic and job opportunities to our country. With the fight against the fake Made in Italy at the table – says Coldiretti – they can be created as many as 300 thousand jobs in Italy.
The most fake Italian specialty in the world is mozzarella, thanks above all to the thriving fake market developed in the United States where they are produced about every year 2 billion kilos, according to a Coldiretti analysis on USDA data, equal to twenty times the total volume of exports of real Italian mozzarella in the world.
But the imitations of the traditional fresh cheese can be found – explains Coldiretti – almost everywhere, from Brazil to Argentina, from Thailand to Sri Lanka, from Denmark to the countries of the east such as Slovenia, Hungary and Romania, while in Germany it even changes its name to Zottarella.
And, due to the embargo on European products decided by Putin, an industry of Made in Italy tarot that sees mozzarella as one of the most popular products. In second place among the most imitated products there are Parmigiano Reggiano and Grana Padano, with the infinite series of Parmesan variants, from Parmesao to Reggianito. In third and fourth position – continues Coldiretti – two more cheeses such as Provolone and pecorino Romano, widespread especially in the Americas, from the USA to Argentina.
In the middle of the top ten there is, however, the salami which, depending on the tarot countries, acquires designations of origin invented from scratch. They range from Calabrese salami to Tuscan salami, but there are also those of Florence, Milan, Genoa, Fiuliano, Naples and even an unlikely Bolzano salami, as well as Casalingo.
In sixth place the mortadella, with the Germans among the main counterfeiters even if the typical Emilian salami finds counterfeiters also in Brazil, Argentina, Hungary, Spain (where it becomes Mortadela Siciliana) and even Qatar, with versions made with beef and chicken, to respect the prohibition of consume pork by Muslims.
The production of sauces and purées is also flourishing “italian style” – continues Coldiretti -, in seventh place in the top ten, thanks above all to the commitment of the French, Belgians and English, but also of the Americans.
It goes from the sauce San Marzano stars and stripes with Bolognese sauce, non-existent in Italian cuisine but omnipresent in Italian restaurants abroad paired with spaghetti.
But in the ‘ranking of horrors at the table’ there is no shortage of wines, starting with the most exported abroad, the Prosecco which conquers the eighth place “thanks” to imitations such as the German Meer-Secco, the Kressecco, the Semisecco, the Consecco and the Perisecco. But they have also arrived on the market the Whitesecco Prosecco from Russia and Crisecco from Moldova while in Brazil in the Rio Grande area various producers claim the right to continue to use the prosecco appellation as part of the agreement between the European Union and the countries of Mercosur.
A situation destined to worsen, however, if the EU were to give the green light to the recognition of the Croatian Prosek – Codiretti specifies -. There are also imitations for Chianti, from bottles of Chianti Californian to wine kits to prepare it yourself using from powders and stills. Packages that can be found in the USA and Canada, but also in Great Britain.
Imitations of the Pesto sauce, which can be found both in Germany and in the United States with Spicy Thai Pesto, and even in South Africa where there is Basil Pesto. “The contribution of Made in Italy agri-food production with designation of origin exports and the country’s growth could be significantly higher if the agreements came to a clear halt to international food counterfeiting that improperly uses words, colors, places, images, denominations and recipes that refer to Italy for fake foods that have nothing to do with the national production system “, says the president of Coldiretti, Ettore Prandini, underlining that “to explode the fake was paradoxically the” hunger “of Italy abroad with the proliferation of low cost imitations “.
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