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Jewish-Roman cuisine, the traditional food of one of Europe's longest-standing Jewish communities, is among Italy's most distinctive hyper-local repertoires. Gastronomes increasingly acknowledge the importance of Jewish foodways for Italian cuisine, but a few famous "signature dishes" often dominate popular ideas of Jewish food in Italy. In Rome, carciofi alla giudìa – deep-fried "Jewish-style" artichokes – have long been used to symbolize the diverse and complex Jewish-Roman tradition. Blending ethnographic methods with discourse analysis, I ask how and why carciofi alla giudìa occupy this role, and what this means for contemporary Jewish-Roman identity. I then examine a selection of "origin stories" behind other dishes in the Jewish-Roman tradition, arguing that going beyond the near-ubiquitous artichoke can complicate and enrich our understanding of Jewish-Roman history, culture, and identity. Rather than attempting to prove or disprove these stories, I analyze them as tools for self-fashioning. I identify a variety of characteristics that these narratives are used to communicate: including ancient roots; resilience and resourcefulness; and an openness to new arrivals and external influences. Finally, I interrogate the relationship between the Jewish-Roman tradition and the city's cuisine at large, arguing that this too has important repercussions for Roman and Jewish-Roman self-perception and identity. [ABSTRACT FROM AUTHOR]

Objective: To investigate, through a questionnaire, older adults' demographic and socio-economic characteristics, knowledge, attitudes and practices in terms of food safety and healthy diet; and to develop dietary and hygiene indices able to represent participants' nutritional and food safety behaviour, exploring their association with demographic and socio-economic factors.Design: One-year cross-sectional study.Setting: Gemelli Teaching Hospital (Rome, Italy).Participants: People aged ≥65 years, Italian speaking, accessing the Centre of Ageing Medicine.Results: Mean age of the sample was 74 (sd 7·7) years. Subjective perception of a safe diet was high: 64·2 % of respondents believed they have a balanced diet. Interviewees got informed about proper nutrition mainly from television, magazines, newspapers, Internet (29·9 %) and from health professionals (34·8 %) such as dietitians, whereas 15·4 % from general practitioners. Regarding food safety, 33·8 % of participants reported to consume expired food, even more than once per month; between 80 and 90 % of participants reported to follow food safety practices during preparation and cooking, even though 49·3 % defrosted food at room temperature. Calculated dietary and hygiene indices showed that the elderly participants were far from having optimal nutritional and food safety behaviours.Conclusions: These results suggest it is necessary to increase the awareness of older adults in the matter of healthy diet and food safety. Specific and targeted educational interventions for the elderly and their caregivers could improve the adoption of recommended food safety practices and safe nutritional behaviours among older adults. [ABSTRACT FROM AUTHOR]

The interest and demand for nutraceuticals are rapidly increasing in many industrialized countries due to the emergence of health risks associated with the increased consumption of processed foods. Several wild Mediterranean plants used as traditional foods are an extraordinary source of nutraceutical substances with antioxidant properties. This study has two main aims: (1) to quantify the antioxidant properties of traditional wild food plants and (2) to determine if their use in soups (i.e., the cooking process) can alter their beneficial properties. We have evaluated the antioxidant capacity (ABTS, DPPH) and the Total Phenolic Content (Folin-Ciocalteu) of five herbaceous plants traditionally consumed in several areas of Central Italy: (A) Reichardia picroides (L.) Roth, (B) Hypochaeris radicata L., (C) Cichorium intybus L., (D) Tordylium apulum L., and (E) Helminthotheca echioides (L.) Holub. Our analyses show good levels of antioxidant capacity for all plants, with Reichardia picroides and Helminthotheca echioides having the highest levels. There is a high correlation between the antioxidant activity and the Total Phenolic Content especially in Reichardia picroides (R2=0.92) and Hypochaeris radicata (R2=0.93). Boiling the species caused a general decrease in the antioxidant activity and polyphenols. Our study confirms the health benefits of consuming wild plants, especially raw ones in salads. It also supports the use of ethnobotanical information to study and then promote the consumption of wild food plants. [ABSTRACT FROM AUTHOR]

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Garum may also have another characteristic: it can be cooked or raw. the first group involve cooked fish: Garum prepared with offal and waste; Garum prepared with small entire fish; Garum prepared with both. Keywords: cookery; fish; experiment; Country; Italy EN cookery fish experiment Country Italy The historiography concerning the Garum, as well as the archaeological evidence of the same, are very wide and cover the entire topic both from the historical and archaeological points of view. "The sauce garum is a liquid made from fish, which formerly was made from fish that the Greeks called GARON, and although it is now made from any kind of fish it retains the original name that it had at its beginning. In addition, the combination of garum with other substances could give rise to variations Oneaogarum= Garum + Wine; Eleogarum= Garum + Oil; Oxygarum= Garum + Vinegar; Hydrogarum= Amalgam of Garum with water. [Extracted from the article]

Ethnopharmacological relevance Mixtures of wild food plants, part of the Mediterranean diet, have potential benefits for their content in bioactive compounds, minerals and fibers. In Italy, wild plants are still consumed in various ways, for their taste, effects on health and nutritional value. In this paper, we provide a list of wild plants used in vegetable mixtures, indicating their phytochemical and nutritional profile, highlighting those not yet studied. Aim of the study We provide a first complete review of traditional uses of wild food plants used as vegetables and their preparations (e.g., salads, soups, rustic pies). We also highlight their phytochemical constituents. Materials and methods We carried out an extensive literature review of ethnobotanical publications from 1894 to date for finding plants used in traditional vegetable mixtures. We also performed an online search for scientific papers providing the phytochemical profile of plants that were cited at least twice in recipes found in the literature. Results We list a total of 276 wild taxa used in traditional vegetable mixtures, belonging to 40 families. Among these, the most represented are Asteraceae (88), Brassicaceae (33), Apiaceae (21), Amaranthaceae (12). Many plants are cited in many recipes across several Italian regions. Among the most cited plant we note: Reichardia picroides (L.) Roth , Sanguisorba minor Scop. , Taraxacum campylodes G. E. Haglund, Urtica dioica L. Tuscany is the region with the highest number of food recipes that incorporate wild plants used as vegetables. We also list the phytochemical constituents and some pharmacological activities of the plants cited at least twice. Finally, we discuss topics such as the taste of plants used in the recipes. Conclusions Nineteen edible wild plants, such as Asparagus albus L. , Campanula trachelium L., Hypochaeris laevigata (L.) Benth. & Hook f. , Phyteuma spicatum L. , Scolymus grandiflorus Desf., are not yet studied as regards their phytochemical and nutritional profile. Some plants should be avoided due to the presence of toxic compounds such as Adenostyles alliariae (Gouan) A. Kern or Ranunculus repens L. [ABSTRACT FROM AUTHOR]

The role of dietary acrylamide on the risk of hormone-related, and specifically endometrial, cancers is debated. Epidemiological data are scanty. Thus, we examined the relation between acrylamide intake and endometrial cancer risk in a case-control study conducted between 1992 and 2006 in 3 Italian areas. Cases were 454 women with incident, histologically confirmed endometrial cancer. Controls were 908 age-matched women admitted to the same network of hospitals of cases for acute, non-neoplastic conditions. We calculated multivariate odds ratios (OR) and 95% confidence intervals (CI) using logistic regression models. The OR of endometrial cancer for increasing quintiles of dietary acrylamide, as compared to the lowest one, were 1.02 (95% CI: 0.67–1.54), 1.20 (95% CI: 0.80–1.80), 1.00 (95% CI: 0.65–1.54) and 1.17 (95% CI: 0.73–1.85). The OR for an increase of 10 μg/day of dietary acrylamide was 1.00 (95% CI: 0.91–1.10). In subgroup analyses, the ORs for high vs. low acrylamide intake were 1.28 (95% CI: 0.73–2.25) in never smokers and 1.14 (95% CI: 0.45–2.90) in ever smokers. Our data do not support an association between dietary acrylamide intake and endometrial cancer. [ABSTRACT FROM PUBLISHER]

Ethnopharmacological relevance Tropical spices have long been utilized in traditional medicine and cuisine. New archaeological evidence highlights temporal changes in the nature and scale of the ancient spice trade and in the ancient usage of these plants. Furthermore, a study of their ‘materiality’ highlights that the impact of spices extends beyond their material properties. Here the botanical remains of spices recovered from archaeological excavations at a port active in the Roman and medieval Islamic spice trade are evaluated. Materials and methods Recent excavations at Quseir al-Qadim, an ancient port located on the Red Sea coast of Egypt, have provided new evidence for the spice trade. Due to the arid conditions ancient botanical remains were preserved in abundance and these included spices, as well as a wide range of other food plants. Quseir al-Qadim was active as a transport hub during both the Roman and Islamic periods (ca. AD 1–250, known as Myos Hormos, and again during ca. AD 1050–1500, known as Kusayr), and the remains thus facilitate a study of temporal change in the trade and usage of these spices. Standard archaeobotanical methods were used to recover, identify and analyze these remains. Results At least seven tropical spices were recovered from the excavations, as well as several other tropical imports, including black pepper ( Piper nigrum ), ginger ( Zingiber officinale ), cardamom ( Elettaria cardamomum ), turmeric ( Curcuma sp.), fagara (cf. Tetradium ruticarpum ), myrobalan ( Terminalia bellirica and Terminalia chebula ) and betelnut ( Areca catechu ). A marked contrast between the two chronological periods in the range of spices recovered points to changes in the nature and scale of the trade between the Roman and medieval Islamic periods, while differences in the contexts from which they were recovered help to identify temporal changes in the way in which the spices were utilized during those periods. Conclusion Archaeological and textual evidence suggest that in antiquity spices were used in ritual (funeral rites, offerings), in perfumery, and in medicinal remedies, with black pepper the only tropical spice regularly employed in cuisine. By the medieval period the culinary role of spices had grown significantly, both in the Middle East and in Europe, while retaining their importance in medicinal applications. In both time periods they were luxuries available only to the upper strata of society, but the material properties of spices and their elite status made them desirable to a wider section of society. In their pursuit of spices people became entangled in a meshwork of relationships, altered social realities and political power struggles. Globalization is one such entanglement, highlighting that the potency of spices goes far beyond their ability to stimulate our taste buds, delight our sense of smell and cure our ailments. [ABSTRACT FROM AUTHOR]

This article explores how representations of food contribute to the construction of home as an imagined place and shows that different representations result in multiple meanings of home. As food and the lack thereof constituted urgent issues in post-World War II Italy, directly impacting the welfare of individuals and communities, it is not surprising that Italian Neorealist films frequently featured representations of food production, preparation, and consumption. Food-related images not only contributed to the overall realistic effect but were also meant as a form of participation in the heated cultural and political debates about what both the private homes of Italians and their shared national home would be after 20 years of Fascist regime. By highlighting the food scarcity suffered by the working class and the relative abundance enjoyed by limited segments of the population, Neorealist filmmakers blurred the boundaries between the private and the public, bridging the social tensions in the civic domain with the domestic sphere. [ABSTRACT FROM PUBLISHER]

Background: This research was performed in an area belonging to the province of the city of Bologna (Emilia-Romagna region, Northern Italy). The purpose of the present survey was to record the local knowledge concerning traditional uses of wild food plants and related practices, such as gathering, processing, cooking, therapeutic uses, with the aim of preserving an important part of the local cultural heritage. Methods: Thirty-nine people still retaining Traditional Local Knowledge (TLK) were interviewed between March-April 2012 and September - October 2013 by means of open and semi-structured ethnobotanical interviews. For each plant species mentioned, we recorded the botanical family, the English common name, the Italian common and/or folk names, the parts of the plant used, the culinary preparation, and the medicinal usage. The relative frequency of citation index (RFC), a tool that measures the local cultural importance of a plant species, was also included. Results: The folk plants mentioned by the respondents belonged to 33 botanical families, of which the Rosaceae (14 plants)andtheAsteraceae(9plants)werethemostrepresentative. The species with the highest RFC index (0.77) were Crepis vesicaria subsp. taraxacifolia (Thuill) Thell and Taraxacum officinale Weber. Eleven folk plants were indicated as having therapeutic effects. T. officinale Weber, C. vesicaria subsp. taraxacifolia (Thuill) Thell and Sonchus spp., which are used as food, were reported to be depurative, blood cleaning, refreshing, diuretic and laxative. The most commonly used species was Urtica spp, which was also the most frequently cited for medicinal uses. Conclusions: The present survey documented the wild food plant traditional knowledge of an area belonging to the province of the city of Bologna (Emilia-Romagna region, Northern Italy). The general perception obtained is that on one side the TLK related to wild food plants has strongly been eroded, mainly due to immigration and urbanization phenomena, whereas on the other side these plants are revaluated today because they are perceived as healthy and also because they represent the preservation of biodiversity and a way of getting back to nature. [ABSTRACT FROM AUTHOR]

Abstract: Aim: According to the EFSA Report 2013, 32.7% of outbreaks of foodborne illness registered in Europe occurs within the home, due to inadequate hygienic behaviour of consumers when preparing foods in the kitchen. The efficacy of proper cleaning of cutting boards, dishes and cutlery in limiting microbial cross-contaminations in the kitchen has been documented many times, whereas few researches have been performed to determine the microbial load of the internal walls of domestic refrigerators, in Italy. The aim of this investigation is to ascertain the role played by internal surfaces of home refrigerators as possible sources of microbial contamination of foods. Material and methods: We analyzed 293 domestic refrigerators of students or workers at the university campus of Agripolis (Legnaro, Italy). For each refrigerator, 2 internal surfaces were sampled using sponge-bags. The amounts of total viable count (TVC), Gram-negative spoiling bacteria, moulds and yeasts and the main pathogenic bacterial species were determined. Results: TVCs greater than 1 log CFU cm−2 are in a little over 50% of the samples analyzed and are found mainly on the bottom of the refrigerator (61%) compared to the walls (39%) (P < 0.001). Even for other microbial counts the risk ratio of finding them on the bottom of the refrigerator is significantly higher than on the walls; the possibility of there being a finding on the bottom with respect to the walls varies from 2.5 to 8.5 times respectively for moulds and Aeromonas spp. Salmonella spp. was found in 1.7% of the samples, Bacillus cereus in 5.6%, Coagulase-positive staphylococci (CPS) in 4%, the prevalence of which is always higher on the bottom of the refrigerator. Listeria monocytogenes and Yersinia enterocolitica were never found. Conclusions: It is necessary to better educate consumers to clean their appliances more frequently. [Copyright &y& Elsevier]

Abstract: Sodium lactate and acetic acid derivatives were evaluated for their impact on fresh Italian pork sausage using commercial trimmings. Analysis over storage included total plate count (TPC), TBARS, sensory analysis, cooking loss, pH, and color. Treatments included: (a) vinegar and sodium lactate mixture (V), (b) sodium lactate (S), (c) positive control with BHA/BHT (B) and (d) negative control, seasoning only (C). Treatments S and V had lower TPC (P<0.05) from days 5 to 14 when compared to B and C. TBARS values increased (P<0.05) for C, S, and V while B did not change (P>0.05) over time. While CIE a* surface values for redness generally decreased over storage time for all treatments, B maintained more redness. There were few major differences in descriptive sensory evaluation over time, but S and V precluded early onset of rancidity, oxidation and other off-flavors contrary to some of the analytical results. Of consumers tested, 85.6% rated all treatments between like slightly and like very much. [Copyright &y& Elsevier]

The article offers information on the "Big Foot: Crossing Generations, Crossing Mountain," a research and development project by European Union. Topics discussed include aims of the project to address generational gap, introduction of intergenerational learning, and the status of the pilot testing of the project in Gubbio, Italy, Berkovitsa, Bulgaria, and Trikala, Greece.

Background Consumption of red meat has been related to increased risk of several cancers. Cooking methods could modify the magnitude of this association, as production of chemicals depends on the temperature and duration of cooking. Methods We analyzed data from a network of case–control studies conducted in Italy and Switzerland between 1991 and 2009. The studies included 1465 oral and pharyngeal, 198 nasopharyngeal, 851 laryngeal, 505 esophageal, 230 stomach, 1463 colon, 927 rectal, 326 pancreatic, 3034 breast, 454 endometrial, 1031 ovarian, 1294 prostate and 767 renal cancer cases. Controls included 11 656 patients admitted for acute, non-neoplastic conditions. Odds ratios (ORs) and confidence intervals (CIs) were estimated by multiple logistic regression models, adjusted for known confounding factors. Results Daily intake of red meat was significantly associated with the risk of cancer of the oral cavity and pharynx (OR for increase of 50 g/day = 1.38; 95% CI: 1.26–1.52), nasopharynx (OR = 1.29; 95% CI: 1.04–1.60), larynx (OR = 1.46; 95% CI: 1.30–1.64), esophagus (OR = 1.46; 95% CI: 1.23–1.72), colon (OR = 1.17; 95% CI: 1.08–1.26), rectum (OR = 1.22; 95% CI:1.11–1.33), pancreas (OR = 1.51; 95% CI: 1.25–1.82), breast (OR = 1.12; 95% CI: 1.04–1.19), endometrium (OR = 1.30; 95% CI: 1.10–1.55) and ovary (OR = 1.29; 95% CI: 1.16–1.43). Fried meat was associated with a higher risk of cancer of oral cavity and pharynx (OR = 2.80; 95% CI: 2.02–3.89) and esophagus (OR = 4.52; 95% CI: 2.50–8.18). Risk of prostate cancer increased for meat cooked by roasting/grilling (OR = 1.31; 95% CI: 1.12–1.54). No heterogeneity according to cooking methods emerged for other cancers. Nonetheless, significant associations with boiled/stewed meat also emerged for cancer of the nasopharynx (OR = 1.97; 95% CI: 1.30–3.00) and stomach (OR = 1.86; 95% CI: 1.20–2.87). Conclusions Our analysis confirmed red meat consumption as a risk factor for several cancer sites, with a limited impact of cooking methods. These findings, thus, call for a limitation of its consumption in populations of Western countries. [ABSTRACT FROM PUBLISHER]

During the beginning of the Covid-19 pandemic, cities became large residential consumers of energy. In general, energy demand has decreased, but the users who used the most energy during the pandemic were the people in their homes creating a change compared to the past. How have household habits changed affecting energy use during the lockdown? Has energy demand changed equally in all homes? What factors help explain the change in daily household habits and the change in energy use? Via distribution of a questionnaire completed by 3519 people living in Italy during the first lockdown #StayAtHome, the change in daily habits and consequent energy use were investigated. It collected data on socio-demographic and household characteristics and the material context in which people live. The results were interpreted according to the social practice approach that has been used in the past to analyse energy habits and use of households, for example, for cooking. The results can support the interpretation of energy demand studies in the pandemic period and address decisions and policymaking for sustainable energy transition. • The energy transition intersected with the Covid-19 pandemic. • The increased time spent at home during the pandemic has impacted on energy use. • Social practice of cooking rebalanced daily life during the lockdown. • Socio-demographic characteristics impacted on energy use. • Smart working and energy efficiency could be interrelated with energy demand. [ABSTRACT FROM AUTHOR]

ABSTRACT This paper is centred on family conversations and focuses on the conditions that allow a specific strategic maneuver, the invocation of the authority, to be an effective argumentative strategy when used by parents to convince their children to accept rules and prescriptions. Within a corpus of argumentative sequences selected from 30 video-recordings of family mealtime conversations, an argumentative sequence between parents and children, which brings to light the results obtained through the qualitative analysis of a corpus of 60 argumentative sequences, is presented and discussed. The analysis relies on a communicative-argumentative methodology based on the extended pragma-dialectical theory and on the Argumentum Model of Topics to identify the participants' moves and to analyze the inferential configuration of arguments, respectively. The findings of the analysis show that the invocation of the authority by parents represents an argumentative strategy that is effective when two conditions are met: (i) the nature of the relationship between the person who represents the authority and the person to whom the argument is addressed is based on the certainty of positive feelings, rather than on the fear of punishment, and (ii) the reasons the prohibition is based on are not to be hidden from the child's eyes, but are to be shared by family members. The analysis has thus brought out a specific type of invocation of authority that we have defined as the authority of feelings. The results of this study contribute to research on family argumentation and on the interactional dynamics between parents and children. Copyright © 2012 John Wiley & Sons, Ltd. [ABSTRACT FROM AUTHOR]

In the fish market we observe increasing substitution processes of fresh fish: in fact, heat-treated fish (frozen and non-frozen) is preferred to fresh fish, with very low substitutability between them, especially in the case of shrimp. The Italian food industry uses this product primarily for processing, to obtain pre-cooked ready products, which have a different "shelf-life" depending on whether the imported raw material is frozen or not (frozen and non-frozen). In fact, trays of shrimp, nonfrozen, pre-cooked, packaged in controlled atmosphere, have a shelf life reduced to only 3 days at 4°C and have an apparent phenomenon of melanosis in the outer part of the cuticle. Instead, regarding pre-cooked frozen shrimp (about 6 months), the "shelf-life" appears to be greater as the freezing process reduces the alteration of shellfish, although this involves an obvious loss of the nutritional component of the fish product. To meet the domestic demand of different types of merchandise aforesaid, Italy is dependent on the importation of foreign shrimp, especially from countries where production is carried out in oceanic waters. The present work aims to capture the trends in imports of shrimp in Italy and to identify current and future trends of these trade flows. The data are taken from the official statistics of the International "United Nations Commodity Trade Statistics Database". [ABSTRACT FROM AUTHOR]

Aim: To define food safety and risk perception of foodborne diseases in the private home setting and identify specific behaviours during food purchase, storage and preparation in a large survey study. Subject and methods: A large sample of individuals ( n = 1,000) living in the area of Cassino, Italy, volunteered to participate in the study. All participants were randomly recruited and underwent a questionnaire-based interview at their home regarding food-safety measures. Logistic regression analyses were used to test for correlations between demographic characteristics and knowledge/behaviours of food diseases. Risks of hazardous practices in the home were calculated according to educational, physical, occupational and marital status. All analyses were performed using the EPIINFO 3.5 statistical program. Results: Our data showed that there was an insufficient amount of knowledge regarding foodborne diseases and pathogens. In most families, we found that there was a lack of correct adherence to food hygiene, mainly due to errors during both food preparation and storage. There was a higher risk for food safety errors in families with children, older persons and pregnant women. Conclusion: Our findings confirm that the home environment represents an important site for the spread of pathogens responsible for foodborne diseases. In order to adopt good hygiene practices in the home setting, consumers need to be informed about safety procedures of domestic food handling, storage and preparation. [ABSTRACT FROM AUTHOR]

Abstract: San Daniele dry-cured hams (also known as prosciutto) are produced in the Northeastern region of Italy. This high value product requires high quality fresh meat to avoid processing problems. The Sterol Regulatory Element Binding Protein-1 (SREBF1) is a transcription factor involved in the regulation of fatty acid synthesis in muscle and adipose tissues. The SREBF1 gene, its regulating genes SCAP and MBTPS1, and one of its target genes, SCD, were investigated for associations with several meat quality traits of San Daniele hams. Significant associations of some gene markers were found with carcass weight, lean percentage, backfat thickness, ham green weight, ham fat cover thickness, shear force (WBSF), salting losses and instrumental colour of both lean and fat. These findings provide initial evidences that SNPs in SREBF1, SCAP, MBTPS1 and SCD are associated with San Daniele ham quality and may be considered as markers for selective breeding programs. [Copyright &y& Elsevier]

Processing is required to render the products of some fish species edible, thus enhancing their economic value. The aim of the present study was to evaluate the nutritional value of goldfish (Carassius auratus L.) products from Lake Trasimeno (Umbria, Italy). The same number of fillets (n=20), raw and pre-cooked pulp samples, as well as of croquettes were used to evaluate the proximate composition, total lipid fatty acid profile and the protein and lipid oxidative stability. The water holding capacity (WHC) and the percentage of cooking loss (CL) were also assessed. Despite the low amount of lipids (1.85%), fresh goldfish fillets were characterized by a high PUFA level (54.30%), with DHA being the most abundant long-chain fatty acid (15.60%) followed by EPA (9.45%). Fillet processing reduced both WHC and CL of the final products, while the production of TBARS and carbonylated proteins increased, especially in croquettes (+ 59 and + 77%, respectively). Thrombogenic and atherogenic indexes also increased due to the PUFA reduction, reaching statistical significance only for the croquettes (0.53 vs 0.21 and 0.46 vs 0.34, respectively). These results suggest that goldfish fillets are characterized by a high nutritional value and a good oxidative stability. However, more efforts are needed to preserve these characteristics throughout processing. [ABSTRACT FROM AUTHOR]

Texture properties of cooked pasta are generally recognized as the most important parameters in evaluating its overall quality. Published data concerning overcooking performances, however, are very scarce. To this end, a pasta shear test was performed at suggested cooking time and at 5, 10 and 20 min of overcooking. The most important spaghetti brands from Italy and Tunisia, the largest world pasta producers and consumers, were tested. The maximum cutting force at cooking times varies from 0.122 to 0.271 N/mm2 and the total work to cut from 0.113 to 0.291 mJ/mm2. Very important for consumers and foodservices are the differences for overcooking resistance among the brands. In fact, the maximum cutting force can reach up to 0.042 N/mm2 and the total work to cut up to 0.048 mJ/mm2, also with an overcooking time of 20 min. Generally, the highest values were shown by some Italian spaghetti, although Tunisian spaghetti and some low-price Italian products have the lowest values. For a simple evaluation of overcooking resistance, a new index was also proposed. PRACTICAL APPLICATIONS Published data concerning cooking and, above all, overcooking performances of pasta are very scarce or absent. Generally, these data are obtained according to the American Association of Cereal Chemists method, but quality evaluation of pasta by consumers is performed only at the time suggested by producers. In this work, a pasta shear test was then performed at these suggested cooking times and at 5, 10 and 20 min of overcooking. Obtained results showed large differences on overcooking resistance among the brands. Also, a new overcooking index was defined in the work. This index can be very interesting for consumers and, above all, for foodservices, such as catering or school lunches, where course consumption is carried out a long time after it is cooked, thereby overcooking the product. [ABSTRACT FROM AUTHOR]

Information on restaurants in Rome, Italy from the Chapter 5 of the book "Frommer's Italy 2009," by Darwin Porter and Danforth Prince, are presented. The city's chefs borrow and even improve on the cuisine of other regions. Restaurants generally serve lunch between 1 and 3pm, and dinner between about 8 and 10:30pm but at all other times, restaurants are closed. A servizio or tip of 10% to 15% is often added to the bill or included in the price

Abstract: The volatile fraction of San Daniele hams was evaluated in barrows and gilts belonging to two commercial breeds. A group of 120 pigs, reared under the same conditions, were slaughtered, and the right ham seasoned/cured for 12 months, in accordance with the San Daniele Consortium protocol. At the end of ripening, 16 hams (four of each gender and breed) were selected and analysed for volatile composition, using a dynamic headspace gas chromatography-mass spectrometry (DHS–GC–MS) technique. Seventy five compounds belonging to eight different chemical groups were identified in the hams. Alcohols were the most abundant constituents (41.38%) followed by aldehydes (31.53%). The possibility of classifying hams according breed and gender, using volatile compounds as independent variables, was analysed by principal component analysis, alcohols were the most suitable compounds to discriminate hams. Data from a larger number of samples are required to validate the conclusions. [Copyright &y& Elsevier]

Abstract: The present study reports the results of an investigation on occurrence of octylphenols (OPs), nonylphenols (NPs) and their respective ethoxylates (with 1–6 ethoxylic group) in aquatic species of commercial interest from the Tyrrhenian Sea. Samples were collected at Livorno, Fiumicino and Salerno commercial harbors, during September–October 2003. The data obtained showed that almost all of the tested compounds were found in all the samples. NP was generally detected at the highest concentrations. Among the tested species common to the three sampling sites, mullets and seabreams generally showed high values of total alkylphenols (APs) and alkylphenol ethoxylates (APEOs) (44–55ngg−1 and 27–525ngg−1 fw), yet, the maximum concentrations were found in shrimps from Fiumicino (1255ngg−1 fw). On the contrary, the lowest concentrations were observed in hakes and anchovies (34–36ngg−1 and 6–37ngg−1 fw). Tuna, exhibited very high concentrations of total alkylphenolic compounds (APEs) (889ngg−1 fw). Seafood from Fiumicino fishing area, which is under the influence of the River Tiber, showed a degree of contamination of at least one order of magnitude higher than the other two sites. On the basis of the results of this study, the corresponding daily intakes of NPs are much lower than the TDI proposed by the Danish Environmental Agency. [Copyright &y& Elsevier]

Levels of benzo[a]pyrene (BaP) and benzo[a]anthracene (BaA) in “Provola” cheese samples from Calabria, smoked naturally and using commercial smoke-flavouring, have been determined. A comparative study of BaP and BaA concentrations was carried out on rind, exterior zone, core and slice of these samples. Quantitative determination of BaP and BaA was ascertained by HPLC using fluorescence detection. Levels of BaP and BaA were found in all smoked “Provola” cheese samples, but higher in cheese smoked with natural methods (0.46-1.13 µg kg-1 for BaP and 1.38-9.29 µg kg-1 for BaA) compared to samples smoked using commercial flavouring (0.085-0.32 µg kg-1 for BaP and 1.20-2.98 µg kg-1 for BaA). The smoking process contributes to polycyclic aromatic hydrocarbons contamination; however, for improved food safety, the use of commercial buffered smoke is preferable to traditional smoking procedures. [ABSTRACT FROM AUTHOR]

Surveys concerning Italian labor migration to Belgium since 1946 have concluded that Italians cooked as they had done at home.This so-called cooking as at home is unraveled here ethnographically and historically. Actually, many of the immigrants' traditions were not transferred to, but invented in Belgium, as Italian newcomers adopted Northern Italian flavors and global formats of Italian food. Furthermore, Italians cherished their regional food among paesani, but, from the 1970s onwards, they also revived it in new regional Italian associations. At the same time, Belgians influenced Italian home cooking from early on. In the 1950s, Belgian efforts to assimilate Italians to Belgian food had the reverse effect of encouraging Italians to preserve a proper domestic culture. In contrast, two decades later, the improved status of Italians gave way to equal culinary exchanges. Belgians increasingly appreciated Italian food, while Italians, and particularly Italian women, enjoyed learning recipes from Belgian acquaintances. [ABSTRACT FROM AUTHOR]

We hypothesize that institutions such as agricultural cooperatives influence regional levels of variety diversity through input supply, processing or marketing functions. This diversity can also affect yield, a partial measure of crop productivity. We test these hypotheses with data from southern Italy, a mega-diversity spot and centre of diversity for durum wheat. Cooperatives in the southern regions of Italy process farmers’ harvests of durum wheat into bread, label it, and sell it locally. In this relatively marginalized region of the country, cooperatives enable farmers to capture more of the value of the final product and reduce marketing costs. To test the hypothesis, we apply a two-stage estimation approach with a Cobb-Douglas production function and panel data analysis. Findings suggest that the density of cooperatives in a region is associated with greater spatial diversity in wheat varieties grown, and that, over a 14-year period, this diversity positively affected crop yields. [ABSTRACT FROM AUTHOR]

Egg-pasta is a very popular food in Italy and its appreciation is growing in Europe and in the United States. In this work, the bound water has been demonstrated to be a quality discriminant parameter to distinguish the low-temperature dried egg-pasta with respect to the high-temperature dried egg-pasta. By the thermoanalytical profiles (TG and DTG), this systematic study scientifically proves the differences induced by the drying process on the egg-pasta samples: the low temperature dried egg-pasta (produced by the ‘Entroterra’ company, brand ‘La Pasta di Camerino’) shows the systematic lower amount of bound water when compared to other brand, high-temperature dried egg-pasta. The difference is constant either before or after the cooking process. Other physical parameters (thickness and width) confirmed the difference. [ABSTRACT FROM AUTHOR]

Information for visitors to Cinque Terre, Italy, from a chapter of the book "Frommer's Italy, 2008," is presented. The area is best known for its culinary delights, culled from forest, field, and sea. Here the land yields an incredible variety of edible mushrooms. Most visitors explore the villages by excursion boat. To avoid the crowds and really get to know the region, they take a hike along the walking paths across the hills and through the forests. Details about the area's transportation services, hotels and restaurants are also presented.

This article reviews several restaurants in Florence, Italy, including the Buca Lapi cellar restaurant, the Fuor d'Acqua seafood restaurant and the Oliviero restaurant.

This article examines the role of food and dining in the novel "The Leopard," by Giuseppe Lampedusa. The history of cooking in Sicily is given, and examples from the novel that illustrate that past are presented. The author uses his protagonist's attitudes towards foods to depict an old order in decay and threatened by the rise of a new way of life.

The color of food, especially meat and meat products, is a parameter that strongly influences consumer choice. In Italy, repeated cases of darkening in deboned thigh meat of male turkeys packaged in modified atmosphere (MAP; 80% O2, 20% CO2) have been reported. The pH, lipid oxidation (TBARS), heme proteins, and iron content were investigated in MAP samples of turkey males, females, and in oxygen-permeable film-packaged males. Furthermore, the absorbance spectrum (400 to 700 nm) of the meat extracts was analyzed to better delineate the evolution and characteristics of the darkening process. Results showed that darkening occurred only in males with higher content of total iron, independently of the content of heme proteins, which differs only between males and females. Furthermore, pH was higher in muscles taken as controls, with respect to muscles involved in the darkening, as well as in females. Finally, TBARS values were found to be higher in darkened regions than in not darkened ones, as well as in MAP samples with respect to oxygen-permeable film-packaged samples. These findings suggest that darkening occurrence might depend on kind of muscle, sex, and individual characteristics of the animals raised under the same breeding conditions. [ABSTRACT FROM AUTHOR]

Abstract: This work regards the characterization of the phenolic compounds and the mineral composition of the variety Violetto di Toscana, which is typically cultivated in Tuscany for the flavour of its edible part. All the results achieved are compared with those of var. Terom, which is widely used in Italy. A systematic study was performed on the different plant parts: the edible head and leaves, outer bracts and stems. The data for the whole plant showed that the polyphenol content of var. Violetto exceeds that of var. Terom by about 25%, so this variety could be regarded as a functional food and also as an interesting source of antioxidant phenolic compounds. A decoction of bracts and leaves was also carried out in order to evaluate the amount of polyphenols which may be extracted by a simple hot water extraction. [Copyright &y& Elsevier]

The nutritional variations in some typical semi-cured Italian meats after the cooking process were investigated. three raw and three cooked samples of Bondiola, Cotechino (Modena and Cremona), Salama da sugo (Ferrara) and Lingua salmistrata (Veneto) were studied. For Lingua salmistrata the root, centre and tip were analysed separately. Water, NaCl and protein %, total lipid content and its characterization, nitrate and nitrite concentration and the energy supply were determined. The nutrient composition and energy supply did not change due to cooking, while the NaCl, nitrite and nitrate concentration decreased. [ABSTRACT FROM AUTHOR]

This chapter presents travel information on the rural villages of Cinque Terre in Italy. Examples of culinary delights for which the area is best known are provided including edible mushrooms and oregano. Ways to get to the area are also detailed. Coast attractions are cited and places to stay are also given which include Albergo & Ristorante da Cedio inn and Hotel Baia.

This chapter provides dining tips to tourists visiting Venice, Italy. Da Ivo restaurant serves Tuscan cookery and regional Venetian dishes. The most famous drink at Harry's Bar is the Bellini. Some of the dishes served at Quadri includes; fine kettle of soup made with beans, leeks and mussels, Venetian-style calves' liver or squid, grilled scampi, beef fillet steak with seasonal mushrooms and Parmesan cheese, spelt macaroni with lobster sauce and baby spinach.

The occurrence of patulin was investigated in 100 conventional and 69 organic fruity foodstuffs samples commercially available in Italy by using an HPLC method with a limit of quantification of 0.5?µg?kg -1 . Patulin was detected in 26 (26%) conventional and 31 (45%) organic products with a significantly higher ( p <0.01) mean concentration in the organic products (4.78 vs. 1.15?µg?kg -1 ). Mean patulin concentrations in conventional apple juices, pear juices, other juices and fruits purees were 3.14, 0.22, 0.19, 0.11?µg?kg -1 , respectively, and 7.11, 11.46, 2.10, 0.18?µg?kg -1 in the relevant organic products. Four samples of juices (one conventional and two organic apple, and one organic pear) contained patulin at concentrations above the limit of 50?µg?kg -1 , four at concentrations between 10 and 25?µg kg -1 , and the remaining ones below 10?µg?kg -1 . Patulin was detected (<1?µg?kg -1 ) in only three of the 23 fruity baby food samples tested (homogenized fruits, 11 conventional and 12 organic). Based on the available data on Italian intakes of fruit juices, the estimated daily intakes of patulin, were 0.38 and 1.57?ng?kg -1 body weight (bw) from conventional and organic products, respectively. Estimated daily intakes of patulin for children were higher, 3.41?ng?kg -1 bw from conventional and 14.17?ng?kg -1 bw from organic products, but largely below the provisional maximum tolerable daily intake (PMTDI) of 400?ng?kg -1 bw. Patulin was also found in two samples of organic apple vinegar (<5?µg?kg -1 ) and in fresh apples with rotten spots (12 out of 24 samples) with maximum levels at 16?402 and 44?572?µg?kg -1 for conventional and organic apples, respectively. [ABSTRACT FROM AUTHOR]

Presents several culinary wonders of Renaissance cookery in Italy. Flying Pie; Aspic in a Basket; Lenten Imitation Ricotta.

This paper takes an ethnographic journey into Italian-Australian cultural production through an examination of the Italian term for both the flavour and taste of herbs, aroma. Here, I explore the ways in which staple foods and their commensalities engender staple cultural production without necessarily overdetermining the culture produced. Taking the material indeterminacy of culture as a theoretical starting point, I argue that this is the reliable beauty of aroma as well as is its capacity to capture the realities of culture as lived experience. When culture is approached from this direction, stature is returned to ethnographic subjects as people living lives rather than as automatons of cultural form. From this vantage, a theoretical preoccupation with order and structure may be seen to hinder rather than enhance an apprehension of ethnographic fact. [ABSTRACT FROM AUTHOR]

Objective: To analyze the relation between selected dietary indicators and the risk of seromucinous benign ovarian cysts. Study design: We used data from a case–control study on risk factors for benign ovarian cysts conducted in Italy between 1984 and 1994. Cases included 225 women with a histologically confirmed diagnosis of benign seromucinous ovarian neoplasm dating back no more than 2 years. Controls were 450 women below the age of 65 years admitted for acute non-gynecological, non-hormonal, non-neoplastic conditions. Results: Women with seromucinous cysts reported more frequent consumption of beef and other red meat and cheese and less frequent consumption of green vegetables. The multivariate odds ratios (ORs) in highest versus less frequent consumption levels were 2.7 (95% confidence interval (CI) 1.8–4.3) for beef and other red meat, 0.6 (95% CI 0.3–0.9) for green vegetables and 1.4 (95% CI 1.0–2.2) for cheese. Conclusion: Seromucinous benign ovarian cysts are associated with beef and cheese consumption, whereas high intake of green vegetables seems to have a protective effect. [Copyright &y& Elsevier]

The purpose of the study was to provide information on dietary intake in the InCHIANTI study population, a representative sample (n = 1453) of persons living in two towns of Tuscany (Italy), including a large number of old and very old individuals (79.5% >65 y old). We also investigated whether difficulties in nutrition-related activities were associated with inadequate intake of selected nutrients. The percentage of persons with an inadequate intake of nutrients according to Italian Recommended Nutrients Levels (LARN) was higher in the older age groups. Older persons tended to adapt their diets in response to individual functional difficulties, often leading to monotonous food consumption and, as a consequence, to inadequate nutrient intakes. Multiple logistic models were used to evaluate whether inadequate intake of selected nutrients could be predicted by nutrition-related difficulties. Reporting difficulties in three or more nutrition-related activities (chewing, self-feeding, shopping for basic necessities, carrying a shopping bag, cooking a warm meal, using fingers to grasp or handle) significantly increased the risk of inadequate intake of energy [odds ratio (OR) = 3.8, 95% CI = 1.9-7.8) and vitamin C (OR = 2.2, 95% CI = 1.2-4.2, after adjustment for energy intake). More attention to functional problems in the elderly population and the provision of formal or informal help to those who have difficulty in purchasing, processing and eating food may reduce, at least in part, the percentage of older persons with poor nutrition. [ABSTRACT FROM AUTHOR]

Examines an evaluation card and a reference procedure used in Italy to test grading of meals supplied to school refectories by the Municipality of Milan, using children as the consumers. Factors that may affect hedonic rating of school meals by children; Problems associated with the testing of school meals by children; Requirements for sensory evaluation with children.

A chromatographic study, based on reversed-phase, size exclusion and hydrophobic interaction chromatography, was performed to evaluate the influence of weight of the cheese and type of ten net used on the evolution of soluble nitrogen in "Canestrato Pugliese", a Protected Designation of Origin (PDO) hard cheese produced in Southern Italy from sheep milk. The weight of the cheese had only a quantitative influence, with higher amounts of soluble nitrogen in the smaller cheeses. The influence of the rennet was both quantitative and qualitative, probably due to the different chymosin/pepsin ratios. More soluble nitrogen was found in cheeses obtained with lamb rennet and significant differences were observed among the chromatographic profiles. Size exclusion chromatography revealed a significant accumulation of medium- molecular weight peptides during ripening in the lamb rennet cheeses, whereas a faster formation of low molecular weight peptides was found in those produced with bovine rennet. The most distinctive peptide fraction (about 4 KD), recovered and analysed by hydrophobic interaction chromatography, revealed the presence of further qualitative differences, which were confirmed by reversed phase chromatography and free amino acid analysis. Such findings indicate a different evolution of secondary proteolysis among the cheeses. Further study is needed to better understand the mechanism of pepsin retention in the curd and its residual activity during ripening. [ABSTRACT FROM AUTHOR]