Foods, chef Colonna: “beware of labeling insects on flour”

“Taking food to extremes, for a country like ours, rich, variegated, diversified, is always a risk, rather than a challenge. We learn to read and read up on the placing on the market of new substances, new food entries. I don’t know , in my opinion, if the country, the citizens really felt the need”

“Pay attention to labelling, let’s learn to read and read up on the placing on the market of insect flours, new substances, new food entries. I don’t know, in my opinion, if the country, the citizens really felt the need”. This is what chef Antonello Colonna told Adnkronos from his retreat in Labico, commenting on the rules for the sale of flours derived from insects, with separate shelves and labels in large letters.

“I don’t feel like condemning what has been decided at the European level, I don’t want to seem provincial and traditionalist – continued Colonna – A decision that almost goes against the trend of the government’s choice to give the ok to the candidacy of Italian cuisine as a UNESCO intangible asset . Crickets, worms, larvae, locusts to counter the lack of food? – asks the great chef – Stupidity. They are carrying out psychological terrorism. Everyone lives on traditions, habits, culinary culture, especially us Italians. After all, even in this sector the people are sovereign”.

“But let’s wait a few months. I’d like to know how many people have bought insect flour. For what, what dishes? An oddity, a curiosity, but not for the foreign tourists who flock to our cities of art, who ask in restaurants, for example, our typical first courses, from rice with saffron to carbonara, to orecchiette with turnip tops.There is a film that best represents what we are experiencing today, ‘An American in Rome’ with an unforgettable Alberto Deaf – concluded chef Colonna- The extremes of cooking, for a country like ours, rich, varied, diversified, is always a risk, more than a challenge”.



Source-www.adnkronos.com