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ITALIAN FOOD FRAUD

FRAUD

Italy’s food police bust Polish ham scam

An illegal underground laboratory where cured meat from Poland was boned and re-labeled as Italian has been raided by police in Villaricca, near Naples.

Italy's food police bust Polish ham scam
Accept no imitations: authentic Parma Ham. Photo: BMK

Inside the bunker, police discovered an elaborate operation, where the Polish ham was repackaged and issued with counterfeit labels of Italian companies – including prestigious Parma ham producers.

Police confiscated an array of equipment used in the fraud such as fridges, knives, hair nets and work stations. It may sound like a professional operation – but according to police, the workshop was a veritable pigsty.

A 52-year-old and 54-year-old have been charged with food fraud and violating health and safety regulations governing public food, Huffingtonpost.it reported. The authorities are still trying to ascertain where the mislabled meat was distributed and sold.

This is just the latest high profile case of food fraud to rock Italy, and during a year in which the country is seeking to promote itself through its food at Expo Milan. Food fraud affects a wide range of Italian products, from cheese to wine and cured meats, and costs the Italian economy billions.

SEE MORE: How the grate parmesan scam costs Italy millions

“”The meat sector is very vulnerable”,” the Italian farmers association, Coldiretti, told Il Mattino. “According to the Italian fraud squad (N.A.S), the value of seizures of fraudulent meat made in 2014 was equal to €€143.7 million.”

Italy raises eight million pigs a year, over 70 percent of which are used to make the 36 cured meats that carry EU quality labels such as DOP or IGP,– the production of which is worth €€20 billion a year to the Italian economy.

Food fraud is a growing problem in Italy. 'Made in Italy' produce has acquired a reputation for quality and as such comes at a premium. This makes it an attractive prospect for fraudsters, who are always willing to tell a few porkies to make a quick buck.

It is clear a more sophisticated strategy is needed to combat food fraud and policy makers might consider looking at food labeling. At present, two out of every three ham products sold in Italy come from pigs raised in Denmark, France, Germany and Spain – without the need for this information to be clearly stated on the label.

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FOOD AND DRINK

Six of the most Italian non-alcoholic aperitivo drinks

As well as its most famous cocktails, Italy has a long tradition of making refreshing aperitivo drinks without the alcohol.

Six of the most Italian non-alcoholic aperitivo drinks

Italy’s favourite aperitivo-hour cocktails are known far beyond the country’s borders, so their names will probably be familiar to you whether you drink them or not.

But if you’re in Italy and not drinking alcohol, you might find yourself stumped when it comes time to order your aperitivo at the bar.

The first time I found myself in this situation, there was no menu. The waiter instead rattled off a long list of all the soft drinks available, most of which I’d never heard of, and I just picked something I thought sounded nice.

Luckily it turns out that Italy has some great options for an aperitivo analcolico. As well as ‘virgin’ versions of well-known cocktails, there are bitters, sodas and other Italian-made soft drinks that you’re unlikely to find anywhere else.

They might not be quite as iconic as the Aperol Spritz, but they’re as thoroughly Italian – plus, effortlessly ordering one of these will make you look like a true local.

SanBittèr

San Pellegrino’s SanBittèr is one of the most famous non-alcoholic Italian drinks of all, with its highly-recognisable red packaging, often enjoyed in place of Campari cocktails because of its similar dark, ruby-red color.

This drink is carbonated with a slightly sweet, citrus flavor. The recipe is more complex than that of an orange or lemon soda, with notes of spice and herbs, making it ideal to pair with your aperitivo-hour snacks.

Crodino

Crodino looks a lot like an Aperol Spritz with its bright orange hue, and that’s not an accident: it’s said to have been created as a non-alcoholic alternative, and the zesty, slightly herbal taste is similar. It’s typically served the same way. in a round goblet glass over ice with a slice of orange: a Crodino Spritz.

The name comes from the town of Crodo in Piedmont, where it is still bottled today by the Campari group.

Chinotto

Citrusy Chinotto is an acquired taste for many, but it’s worth trying: it’s one of the classic Italian bitters and is said to have a long history, dating back to a recipe shared by Chinese sailors arriving on the Ligurian coast in the 1500s.

It may look a little like Coca Cola, but don’t let the appearance fool you.

(Photo by Eugene Gologursky /Getty Images via AFP)

Aranciata/Limonata

Aranciata is Italy’s version of an orange soda, but not as sugary, and it tastes like oranges. Its base is sparkling water with the addition of orange juice and sugar. There are various brands, but San Pellegrino’s is the most popular. It also sells a ‘bitter’ aranciata amaro, with even less sugar, more citrus tang and herbal notes, which might be more aperitivo-hour appropriate.

Limonata is, as you might guess, the Italian answer to lemonade. Again there are many versions out there but the fizzy San Pellegrino limonata is beloved for its strong, sweet-sour flavour and there’s nothing more refreshing on a hot summer’s day.

Cedrata

Cedrata is one of Italy’s oldest and best-known non-alcoholic drinks. It’s a refreshing, carbonated drink made from a large citrus fruit called a cedro, grown in southern Italy. It’s far less bitter than a Chinotto, but not as sweet as limonata.

The main producer of Cedrata today is Tassoni, and this is what you’re likely to get if you order it at a bar.

Gingerino

This is harder to find than the other aperitivi on the list and is seen as decidedly retro, but it’s worth trying if you can track it down.

It’s another orange-coloured, sparkling drink which became popular in Italy in the 1970s and is still sold today, though you’re more likely to find it in the north-east, close to Venice, where it’s produced.

You may be expecting it to taste a lot like ginger beer, and there are similarities, but it has stronger citrus notes and more bitterness.

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