Made in Italy: excellence or false myth? One of the themes at the heart of the 2019 Food Journalism Festival will be the quality of Italian food. On the morning of Friday 22 February will take place the panel "What projects to promote Italian food among Italians and in the world".
If in fact, especially since the early 2000 years, the made in Italy has brought prestige and prestige to the economy, things are changing, and not too slowly. The adage "Italian food is the best in the world" today is far less fashionable, also because lifestyles and eating habits are spreading which have overshadowed the excellence of Italy.
The appreciation, by the young generations above all, of made in Italy products is obscured by new "tastes" that have appeared on our gastronomic panorama. So the question is legitimate: is the made in Itay still a value in itself? And how much is still intrinsically different compared to other products? There is a control of the supply chain that certify its quality? And does an infrastructure exist that can enhance its excellence?
In fact, it is undeniable that other sectors, for example the French one, can count on a global distribution network. The large supermarket chains in fact allow the products to have an exceptional penetration even outside of France itself. And what can Italy do to avoid being left behind? The Minister of Agriculture is also expected among the guests with whom these issues will be addressed Gian Marco Centinaio.
