NOTE! This site uses cookies and similar technologies.

If you not change browser settings, you agree to it. Learn more

I understand

Legal Notice
Disclaimer is a personal site considered as a resource for information about food and beverage, consumer’ behavior for food choices, nutrition and health habits, sustainability and other relevant issues surrounding the global food system.
The views expressed are my own personal views. All data and information provided on this site is for informational purposes only. All comments of posts are subject to review. I will reserve the right to accept, reject, remove or edit any postings in our sole discretion, including those that are off the subject or not in English.
I will maintain this website to enhance public access to information about my thoughts and initiatives in general. My goal is to keep this information timely and accurate.
It is my goal to minimize disruption caused by technical errors. However, if errors are brought to my attention, I will try to correct them.
Copyright notice and personal data protection
The domain of this website is registered. Any unpermitted use of the domain name and logo may be considered as an infringement.
Unless otherwise indicated, re-use of content on the website for non-commercial purposes is permitted free of charge, provided that the source is clearly acknowledged.
However, I accept no responsibility or liability whatsoever for the re-use of content accessible on its website.

Any inquiries about re-use of content on this website should be addressed by email to
When you send such a message, your personal data is collected only to the extent necessary to reply. If the management team of the mailbox is unable to answer your question, it will forward your e-mail to another service. You will be informed, via e-mail, about which service your question has been forwarded to. If you have any questions about the processing of your e-mail and related personal data, do not hesitate to include them in your message.
I reserve the right to change, modify or update this policy at any time without notice. Any substantial changes in the way we use your personal information will be posted on this site.

Some pages of this website may use cookies. Most websites do this too.

What are cookies?
A cookie is a small text file that a website saves onyour computer or mobile device when you visit the site. It enables the website to remember your actions and preferences (such as login, language, font size and other display preferences) over a period of time, so you don't have to keep re-entering them whenever you come back to the site or browse from one page to another.

How do we use cookies?
A number of my pages may use cookies to remember:
if you have already replied to a survey pop-up that asks you if the content was helpful or not (so you won't be asked again) if you have agreed (or not) to our use of cookies on this site.
Also, some videos embedded in my pages may use a cookie to anonymously gather statistics on how you got there and what videos you visited.
Enabling these cookies is not strictly necessary for the website to work but it will provide you with a better browsing experience. You can delete or block these cookies, but if you do that some features of this site may not work as intended. The cookie-related information is not used to identify you personally and the pattern data is fully under our control. These cookies are not used for any purpose other than those described here.

Do I use other cookies?
Some of our pages may use additional or different cookies to the ones described above. If so, the details of these will be provided in their specific cookies notice page. You may be asked for your agreement to store these cookies.

How to control cookies
You can control and/or delete cookies as you wish - for details, see You can delete all cookies that are already on your computer and you can set most browsers to prevent them from being placed. If you do this, however, you may have to manually adjust some preferences every time you visit a site and some services and functionalities may not work.

This  website uses Google Analytics, a web analytics service provided by Google, Inc. ("Google"). Google Analytics uses "cookies" to help the website analyse how users use the site. The information generated by the cookie about your use of the website (including your IP address) will be transmitted to and stored by Google on servers in the United States. Google will use this information for the purpose of evaluating your use of the website, compiling reports on website activity for website operators and providing other services relating to website activity and internet usage. Google may also transfer this information to third parties where required to do so by law, or where such third parties process the information on Google's behalf. Google will not associate your IP address with any other data held by Google. You may refuse the use of cookies by selecting the appropriate settings on your browser, however please note that if you do this you may not be able to use the full functionality of this website. By using this website, you consent to the processing of data about you by Google in the manner and for the purposes set out above.

Last week (March 25-26), I and Martina Cirelli, an MSc student in food science from the University of Parma, have been invited to give a seminar in a course hold by Professor Flaminia Cervesi, Cornell University.

Flaminia is a Senior Lecturer in Italian and since her arrival in Ithaca, she has been teaching the Italian language at various levels and introductory courses on Italian literature. She still enjoys sharing her culture and language with the students and thus from her initiative, an Italian Food Culture course was born. The aim is to help students familiarize themselves with one of the most important, and world-renowned aspects of Italian culture, or rather "La Cucina Italiana". Every class alternates grammar and conversation lessons, while adding a few practical cooking activities that are focusing on recipes and traditions that characterize different geographical regions of Italy.

This opportunity was great to bring my contribution to explaining the success of the 100% traditional food made in Italy!


All the students of the class were already very well prepared about tradition in the food sector and even the difference between PDO and PGI (the so-called geographical indication in Europe). Many questions were asked over the 90 minutes seminar and many doubts were clarified (i.e., why is the price difference between a regular cured cheese and a Parmigiano Reggiano? And what about the nutritional quality? Are all traditional food products healthy?).

In the end, we have not only given definitions and describe case studies about typical products, but also provided a real delicatessen tasting experience. We had the opportunity to taste both the two most famous Italian cheese in the US: the Parmigiano Reggiano DOP e Grana Padano DOP. Most of these young American students were unaware of how a cheese wheel was made and for how long it was matured (at least 12 months) and they were also very impressed by the amount of milk used in the production (16 liters to obtain 1 kilo of the final product).


The guided tour among the flavors of tradition, was followed by a spoon of real Aceto Balsamico Tradizionale di Modena (vinegar), aged over 20 years, from my family vinegar farm. Finally, the students were given a piece of traditional sweet product, typical in the Eastern period: the Colomba Pasquale. For every product, Martina Cirelli explained the production stage and the sensory properties, as well as the proper way to taste and enjoy these foods.