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The fake Carbonara launched by the New York Times

Coldiretti: "The business of fake Italians on foreign tables is worth over 100 billion"

"Carbonara al pomodoro is the tip of the iceberg of the falsification of made in Italy at the table which in the world has exceeded 100 billion euros with the United States in first place". This is what Coldiretti affirms in reference to the article in the New York Times of the Smoky Tomato Carbonara recipe, or the smoked tomato carbonara, "a disturbing tarot of the prestigious dish of the Italian popular tradition", defines the association. The version invented by the US newspaper uses bacon in addition to tomato instead of bacon, while pecorino Romano is replaced by Parmesan, a draft made in the USA of Parmigiano Reggiano and Grana Padano.

Carbonara is among the most scarred Italian recipes abroad with, for example, the habit of modifying it with the use of cream or without pecorino. But among the most "betrayed" specialties there are also the typical caprese served with industrial cheese instead of buffalo mozzarella or fiordilatte, while there are also cases of pasta with pesto proposed with almonds, walnuts or pistachios instead of pine nuts and with the common cheese that replaces Parmigiano Reggiano and Pecorino Romano.

"The lack of clarity on the made in Italy recipes offers fertile ground for the proliferation of fake food products abroad where exports of tricolor agri-food products could triple if there was a stop to international food counterfeiting which causes economic damage, but also of image", Coldiretti communicates. In fact, international “agropiracy” improperly uses words, colors, locations, images, names and recipes that refer to Italy for fake products such as Parmesan. According to the association's estimates, two out of three Italian-type food products are fake abroad, with the world market of made in Italy food imitations worth over 100 billion euros.

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EFA News - European Food Agency