Knowing how to read a label is important, some, but it is not always easy. Just to say that a few weeks ago I found it such a detailed, that more than make up my mind has me confused. Nessuna polemica, for charity! Ben are descriptions to guarantee the origin of food dictated by the new rules on traceability. The doubts to which I refer are relevant to understanding the meaning of a number of food additives marked with alphanumeric codes. All mandatory information – He promptly told me the operator – view my perplexity in read. Well, certainly the commitment should be appreciated, but as for clarity for the consumer I know that there is still much to do! 

Within about showing the label in question. The indications are relative to the ingredients and additives of a filled pasta packaging. Let's read together.

Be’, on ingredients nothing to clarify, I'd rather go over the meaning of the term additives: those substances added intentionally to foodstuffs to keep them protecting them from microbial contamination, color them or dolcificarli. The aim is to improve the appearance and taste. You can be identified by a number preceded by the letter E, with the specific function of the relative. The most common are antioxidants, preservatives, flavorings, dyes, sweeteners and thickeners. But there are many other, harmless and less harmless. Anyway, for peace of all, there is a body set up to assess their safety: l 'EFSA, European Food Safety Authority.

But back to my label. Therefore, these are the additives.

• Antioxidant E301: sodium ascorbate. The sodium salt of ascorbic acid E300 used to prevent browning and rancidity of foods.
• Antioxidant E316: sodium erythorbate, synthetically produced. It slows down the food oxidation.
• Preservatives: E252 sodium nitrite – E252 potassium nitrate. Two substances that besides preserving add flavor to meat. It should be stressed that excessive consumption of these additives can be hazardous to your health.
• Flavor enhancer E621: monosodium glutamate. A substance used for its ability to enhance the flavor of a food intensifying the flavor.
• Acidity: E262 sodium acetate – E331 sodium citrate. Their function is to extend the life of food.

All clear? Definitely a bit’ more after searching the meaning of each additive present in the filled pasta in question. For this purpose, a 'bugiardino of additives’ with their functions and side effects, It could help consumers to a more conscious choice. Because to be honest, some substances when added in excess may be due to allergies.

In conclusion, what is left to say ... maybe just that as far as I, read more additives added to the label, and pass me the desire to buy a food. Just to say that the choice of fresh and selected foods is undoubtedly the best choice!

Un tour per la Valchiavenna: La Brisaola di Stefano Masanti – Palazzo Vertemate Franchi – Mamete Prevostini

L’importanza della Tracciabilità degli Alimenti.

start from here, by this typical product that, if you have done by hand, It uses a beef and not of zebu, as it is typical in the industry. seasoned with salt, aromi e spezie, la cui lavorazione è fondamentale quanto l’ambiente. In the presence of Valchiavenna crotti, natural caves used by local communities to preserve meats and cheeses, è determinante per la giusta stagionatura di questi prodotti. La particolarità di queste cavità naturali formate da massi di rocce è il ‘sorel’ (scythe shape dialettale "Zorah", ventilation). Una corrente d’aria che fuoriesce dagli spiragli e che permette di mantenere una temperatura ideale senza grosse variazioni, cool, moist depending on the season.

traditional products that craftsmen follow with care and that this must be defended. Questo per sottolineare l’importanza di un controllo che garantisca il percorso di un prodotto, dal produttore fino al consumatore: the Traceability of Food. About this Stefano Masanti, cook, artigiano e patron del Ristorante “Il Cantinone” a Madesimo, con la sua “Ma! Officina Gastronomica” (But come Butsanti, Butdesimo e Butglio, his collaborator), He has launched a project to that effect through a 'labeling using the QR code. A barcode that through the proper application, It allows us to trace with the reading from the mobile to useful information to know the origin of products. Its, una Brisaola senza nitriti aggiunti, prodotta artigianalmente a quota 1.550 meters, where the mountain air is drier.

A day spent with a group of people linked to the world of food and wine communication, che mi ha permesso di assaggiare le sue creazioni e di degustare eccellenti Valtellina wines told by the winemakers present with us during lunch. Stefano Masanti, cuoco e artigiano, una vita molto intensa ed impegnata, che spesso non da spazio ad altro. Si è parlato anche di questo. Soon, with his wife, He will depart for California for a few months, for work, but with different rhythms. Taking your time is essential to continue to do well.

Ristorante Il Cantinone – Via De Giacomi, 39 Madesimo (SO) www.ristorantecantinone.com

Palazzo Vertemate Franchi

Nel pomeriggio, con un piccolo gruppo, ci siamo spostati a Prosto di Piuro per visitare Palazzo Vertemate Franchi. A beautiful sixteenth-century Lombard residence, Renaissance masterpiece, sober façade but the interior full of frescoes and period furniture. Una tenuta in cui è ben visibile l’attività agricola che in passato sosteneva la famiglia Vertemate Franchi. a vineyard, an orchard, a cellar and an ice. Non manca nemmeno un fantasma, ben conosciuto dalle signore per i ‘noti’ scherzi notturni…

Palazzo Vertemate Franchi, aperto da Marzo a Novembre. www.palazzovertemate.it Piazza Caduti della Libertà – Chiavenna (SO)

Mamete Prevostini

you can not end a day in Valchiavenna without having eaten good pizzoccheri con verze e patate. A dirla tutta stavolta ho fatto il bis, or better, I also tasted the white dumplings Month made with white flour and bread crumbs, che da queste parti chiamano pizzoccheri bianchi. Good and delicate. The Restaurant Crostasc Mese, in provincia di Sondrio, è stato il primo crotto in Valchiavenna ad aprire al pubblico nel 1928. For the past three generations the family leads this local Prevostini, hour restaurant, con una cucina tipica che richiama la tradizione enogastronomica di queste valli.

At the table next to me Mamete Prevostini, winegrower di Valtellina. In quest’area vitivinicola nota per i suoi terrazzamenti coltiva il suo Nebbiolo. La nuova cantina con sede a Postalesio, also in the province of Sondrio, ha ottenuto recentemente la certificazione CasaClima Wine. Un marchio di qualità dell’Agenzia CasaClima di Bolzano a tutela dell’ambiente, che garantisce l’ecocompatibilità, building energy efficiency, and the optimization of consumption of the whole wine production chain resources.

Ristorante Crotasc Via Don Primo Lucchinetti, 63 Month (SO) www.ristorantecrotasc.com www.mameteprevostini.com

Al prossimo tour…