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Tortiglioni al ragù di cinghiale, una cena gustosa in 5 minuti

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  • Tortiglioni al ragù di cinghiale, una cena gustosa in 5 minuti
    Da:Marietta In 19/08/2023
    Rating:
    5.0

    When is a cheese not what it seems? When it’s a fake parmesan.

    Italy’s renowned parmigiano reggiano, favoured for finishing off bowls of
    pasta and rocket salads, is one of the most counterfeited cheeses in the
    world. Now its manufacturers have found a new way to hit back against the lookalikes: by adding microchips.


    The move is the latest innovation from the Parmigiano Reggiano
    Consortium (PRC), the association which oversees production, which has been trying for a century to fight off cheaper imitations
    that do not follow the exacting requirements to make the real deal.


    The cheese, which can trace its history back to the middle
    ages, gained the EU’s prized protected designation of origin (PDO) status in 1996.
    Under those rules parmigiano reggiano – the only kind which can be called parmesan within Europe –
    must be made in a small part of northern Italy, including in the provinces
    of Parma and Reggio Emilia.

    Cheese and chips

  • Tortiglioni al ragù di cinghiale, una cena gustosa in 5 minuti
    Da:Klaudia In 18/08/2023
    Rating:
    5.0

    When is a cheese not what it seems? When it’s a fake parmesan.

    Italy’s renowned parmigiano reggiano, favoured for finishing off bowls of
    pasta and rocket salads, is one of the most counterfeited cheeses in the world.
    Now its manufacturers have found a new way to hit back
    against the lookalikes: by adding microchips.

    The move is the latest innovation from the Parmigiano Reggiano Consortium (PRC), the association which
    oversees production, which has been trying for a century to fight off cheaper
    imitations that do not follow the exacting requirements to make
    the real deal.

    The cheese, which can trace its history back to the middle ages,
    gained the EU’s prized protected designation of origin (PDO) status in 1996.
    Under those rules parmigiano reggiano – the only kind which can be called parmesan within Europe
    – must be made in a small part of northern Italy,
    including in the provinces of Parma and Reggio Emilia.


    Cheese and chips