Italian Ingredients
How to Read an Italian Ingredient List, and What Should Not Be In It
The additives, bulking agents and cheaper swaps that separate a real Italian product from an imitation, in the order they appear on a label.
Italian Ingredients
What an ingredient is, where it comes from, how it is made, and how to tell a good one from an ordinary one.
Italian Ingredients
The Italian Ingredient, and the Gap Worth Paying For
What separates the authentic version of an Italian ingredient from what is sold in the United States, how to judge it, where to buy it, and where to start.
Italian Ingredients
DOP and IGP: What They Guarantee, and What They Do Not
The two Italian protected marks are not interchangeable. What each one controls, where the guarantee stops, and which Italian foods carry no mark at all.
Italian Ingredients
What Italian Ingredients Cost in the United States, and What Too Cheap Means
Rough price bands for the main pantry and salumi categories, what drives each, and how to read a price that looks too good.
Italian Ingredients
Made in Italy, Product of Italy, Italian Style: What Each One Means
Three phrases that look interchangeable and are not. What each legally claims, which one means nothing at all, and how to read a label that carries none of them.
Italian Ingredients
What Cannot Be Imported, and Why Some Italian Foods Are Not Sold Here
The sixty-day rule on raw milk cheese, the restrictions on cured meat, and why certain Italian products simply do not appear on American shelves.
Italian Ingredients
Where to Buy Genuine Italian Ingredients in the United States
The four routes that actually work, what each is good and bad at, and how to judge an importer you have not used before.