>> It's sounds like a recipe for success, create an official Made in Italy logo to defend the country's famed fine foods. A star-shaped label marking out real Italian cheeses, hams, pasta and sparkling wines from foreign imitations that are often cheaper and not made to traditional standards. Even the simplest recipes can go wrong though, and the Italian government is embroiled in the mother of all food fights.
The question is, Reuters Francesca Landini says, what does it mean for food to be truly Italian?>> Some think that to qualify for a Made in Italy logo, food should be made in Italy and also with all the ingredients, we need the local ingredients. While others think that if an Italian food producer makes food in a foreign land, also these should qualify for the logo.
>> On one side of the table, large producers like Barilla, which has plants abroad, but makes Italian food by traditional methods. On the other, makers of distinctively Italian foods like Parmesan cheese, which has to be made by precise method close to the town of Parma, and Prosecco wine.
They want rigid rules to slap down competitors from Brazil, New Zealand, and elsewhere. Italian producers agree on one thing, seemingly, Italian foods made abroad are costing them billions of euros. But stuck in the middle, the government may scrap the logo idea altogether, and that could leave a nasty taste all around