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Authentic Parmigiano Reggiano now uses technology to effectively combat counterfeits.
The Italian government has nominated “Italian cuisine between sustainability and biocultural diversity” as a UNESCO Intangible Heritage Site.
There are 4 million workers actively employed in the vast national food supply chain, which is a fundamental pillar of the Italian economy, worth an estimated 580 billion euros, equivalent to a quarter of GDP.
A bill concerning the prohibition of the production, use, marketing and importation of synthetic food and feed has been approved on first reading in the Senate.
Gold is the level of 100% Made in Italy certification and reliability achieved with ITA0039 by Asacert, by the Restaurant-Pizzeria “Carnevale Italiensk Restaurant Italiensk Pizzeria Italian Deli” in Roskilde, Denmark.
The Mozzarella di Bufala Campana DOP sector has distinguished it self over the past year for positive results in foreign sales figures.
The analysis conducted by Coldiretti and Filiera Italia -partner of ITA0039 by ASACERT for the Certification Protocol of Italian Restaurants in the World-
Carnevale Restaurant-Pizzeria in Roskilde achieves Gold ITA0039 certification.
The identity of a people is not only defined by its history or language but also by the culture itself.
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Jun 1st 2020CIRCULAR ECONOMY, GREEN DEAL, SUSTAINABILITY AND BIODIVERSITY: THE KEY WORDS FOR THE AGRO-FOOD SECTOR OF THE FUTURE
Safeguarding biodiversity and a more sustainable agri-food system: the European... -
Jul 21st 2020 -
Sep 7th 2020SUSTAINABILITY BEGINS IN THE KITCHENS
Sustainability: a new model of agriculture and catering is emerging,...
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Aug 30th 2023TECHNOLOGY IN FAVOR OF TRUE MADE IN ITALY: PARMESAN CHEESE AND MICROCHIPS AGAINST COUNTERFEITING
Authentic Parmigiano Reggiano now uses technology to effectively combat counterfeits.... -
Aug 23rd 2023 -
Aug 9th 2023ITA0039 AND ITS CERTIFIED RESTAURANTS SUPPORTING THE UNESCO CANDIDATE FOR: “Italian cuisine between sustainability and biocultural diversity.”
The Italian government has nominated "Italian cuisine between sustainability and...
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