Ultime riflessioni gastro-inglesi, che da quando siamo tornate scorrono a fiumi nelle nostre telefonate. Dopo lo pseudo mercatino biologico e la ricerca giornaliera di frutta e verdura dal sapore decente, negli ultimi giorni cambridgesi siamo anche incappate in un posto che (a peso d'oro) vendeva prodotti italiani molto buoni e che in caso di attacco di panico/nostalgia dovuto da astinenza da pasta, parmigiano, mozzarella, passata, possono essere fondamentali per superare tale stato. Il posto in questione called Oil and Flour , which we later discovered to be a chain of stores specializing in Liguria sales abroad, the best of Italian gastronomy. The place in Cambridge is located within the Grand Arcade (or Lyon Yard, I have not exactly figured out where one began and ended the way!) And is run by two Italian guys very nice, with whom we have talked about Cambridge and their new life there. Oil and flour is a chain (a word that makes many turn up their nose, even to us in general, we admit it :-) Italian food, but macroscopic difference compared to other chains, export abroad only the best of our production, and quality control rather severe, which we must be honest, it almost never happens when we combine the words + Italian cuisine chain. In fact one of the things year after year always makes me more impressive is the proliferation of places (and even add the word chain) that pretend to be Italian to Italian cuisine that does not even have the name (which is seen spaghetti with Bolognese sauce, name unknown to the inhabitants of the beautiful country) and that in doing so, causing immeasurable damage to our kitchen. Download an overview of our kitchen (and taste) so different from what it really is, it exposes us to the risk of vedercela contraffare con ancora più facilità, perchè, sostanzialmente si creano due cucine italiane parallele: una originale e una ad uso e costumo di un pubblico che ritiene normale usare il ketchup nelle lasagne "perchè così mi hanno detto di fare in quel locale là all'angolo". A tutto questo, chi di competenza (mi stò riferendo al Ministro delle Politiche Agrarie e Forestali e a quello del Turismo) dovrebbe lavorare giorno e notte per assicurare che la nostra immagine gastronomica all'estero non sia sistematicamente storpiata e abbruttita nel nome del profitto, ma invece tutelata in tutti i modi possibili, nel nome di quello che, secondo me, sarà uno dei pochi settori che ci salverà da una crisi economica che cambierà profound vocation of Italy: from the country with a strong manufacturing industry will become a country of services, tourism, for the consumption of more and more Asian tourists, who arrive en masse to photograph any particular glia give you an idea of \u200b\u200bthe " typical Italian. " So what are we doing? Before a similar opportunity to sell our typical in the name of the true (and this is very typical) fancazzismo Italian? Because things to do in my opinion there would be many, and many more could be copied from our loved-hated French cousins, but, strangely enough, the chains that sell food and French products do not even have a fake and will not ever allow . They, perhaps, Mc the French would not leave, they note.
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