Tag: list

The 10 most dangerous foods for health: Coldiretti 2023 list – Italian cuisine reinvented by Gordon Ramsay

La Cucina Italiana


Salmonella, aflatoxins, pesticides and more. There’s everything in there list of the 10 most dangerous foods just published by Coldiretti: a black list updated every year based on the processing of European Early Warning System, the network from which the “alarms” originate, i.e. the information relating to the serious health risks of foods imported into the Community territory. Foods that mostly come tracked down and removed from tradebut which could also end up in our cart given that the controls are not comprehensive.

Coldiretti’s list of the 10 most dangerous foods

This year Coldiretti presented the list of dangerous foods on the occasion of the opening of International Agriculture and Food Forum and once again it contains foods that mostly come from abroad: 8 out of the 10 most dangerous foods that ended up on the black list are foreign. The numbers are these: out of the total of 317 alarms detected in 2022, 106 arose from imports from other European Union states (33%) and 167 from non-EU countries (53%). Only 44 (14%) alarms concerned products of national origin. A complex picture, which between the lines tells another fact: the risks do not only come from foods produced in developing countries, but also from other EU countries and beyond.

What foods are bad for your health?

Going into detail, the greatest dangers concern i dried figs from Türkiye for aflatoxins, followed by Spanish fish for its high mercury content, while in third place is cPolish chicken meat contaminated with salmonella and quarter Spanish mussels and clams always with salmonella together with the Escherichia coli bacterium. And again, Indian herbs and spices, French oysters appear on the list. Here it is complete:

The list of foods dangerous to health – 2023

  1. Dried figs – Türkiye – Aflatoxins
  2. Swordfish – Spain – Mercury
  3. Chicken meat – Poland – Salmonella
  4. Mussels and clams – Spain – E.Coli and Salmonella
  5. Pistachios – Turkey – Aflatoxins
  6. Oysters – France – Norovirus
  7. Pistachios – Usa – Aflatoxins
  8. Herbs and spices – India – pesticides
  9. Pistachios – Iran – Aflatoxins
  10. Litchi – China – Pesticides
    Source: Coldiretti calculations based on Rassf 2022 Report data

How to protect yourself from dangerous foods

The solution remains awareness: look carefully at what we buy, what guarantees those who produce give us, and where they produce. Crucial information: Italy is among the countries with the strictest policies regarding food safety, and this is also why our products are a guarantee. According to data from the latest report published by EFSA in 2023 relating to national data on pesticide residues, foreign foods and drinks are over ten times more dangerous than those Made in Italy, with the number of agri-food products with irregular chemical residues exceeding the legal limits which in Italy was equal to 6.4% in imported products, compared to the average of 0.6% of samples of national origin.

The fact is that we can’t always know where what we buy comes from: For now, information regarding origin can only be found on a specific list of foods. From 2025 things will improve, because this list will become longer and will also include foods such as dried fruit, uncultivated mushrooms and saffron for which until then the obligation will not apply, but – as Coldiretti points out – many other foods remain outside which they are a permanent presence in our pantries, ranging from fruit juices to canned legumes, up to biscuits. “AND It is necessary that all products entering national and European borders respect the same criteria, ensuring that behind the foods, both Italian and foreign, on sale on the shelves there is a similar quality path that concerns the environment, work and health” says the president of Coldiretti Ettore Prandini, who for some time, among others, has been waging a battle on label transparency that allows those who produce in compliance with the rules to stand out, and us to choose.

Other articles from La Cucina Italiana that might interest you:

-Botox in food: the poison control center handbook

Treefolk's in Rome launches the Good morning cocktail list – Italian Cuisine

Treefolk's in Rome launches the Good morning cocktail list


The Trastevere gastropub has developed a cocktail list suitable for both a late breakfast and lunch, with low alcoholic drinks, hangover proposals and coffee-based mixes

Imagine New York at the turn of the sixties and seventies, the explosion of the advertising market and the enthusiasm of an economic boom. At that time it became customary to have a drink at lunch and the Martini was very popular, strictly with olive, as is done in the United States. It happened at the time that the "3 Martini lunch", the lunch based on three martinis, had even been the subject of a tax deduction as a business lunch. The assumption was that the topping olives had enough calories to be a meal replacement.

Over time, the habit of drinking alcohol at lunch, as well as during working hours, has been replaced by healthier fashions, but never underestimate the historical courses and resorts. And here is that in an era of pandemic and forced closure of premises after 6pm, the need for a drink has shifted. There are those who have replaced the appointment of tea with that of the aperitif, as well as those who have invented the cocktail menu for breakfast and lunch.

It is the case of Treefolk's, a beautiful gastropub opened in Rome, on Viale Trastevere, for a few months. He was not very lucky with the progress of the pandemic, having practically opened an epidemic already in an advanced state, however he had the ability to reshape his offer in an always innovative way.

And here he has been pulling a drink list called out of his hat a few weeks ago Good morning cocktail list, in short, a cocktail menu for lunch. Not just the hangover classics that are normally offered at brunch, such as the Bloody Mary, of which Michele Ferruccio, the bartender of Treefolk's, offers six versions, but also a variety of low alcoholic cocktails with coffee base, extracts, prosecco and fermented. The idea is to bring it to Italy British style that from 11.00 in the morning prefers the consumption of long drinks, beers and bubbles.

Among the low-alcohol cocktails, Ferruccio went to recover the memory of the great classics, such as Mimosa, which becomes Welcome Mimosa in its reinterpretation based on freshly squeezed orange juice, with the addition of ginger, bergamot, as well as prosecco: perfect to start the meal well, perhaps with a boiled meatball like the one they serve at Treefolk's, because we know that the bubbles degrease the frying. More refreshing is theExotic, a mojito with a carbonated taste, thanks to the fermentation of mint and ginger, mixed with Johnnie Walker Black Label.

Always fishing in the history of mixing, indeed going even further back in memory, Ferruccio proposes his version of punch in the menu of lunch drinks, the Real Punch, based on spices and fruit cider. The result is a light drink with a strong alcohol content and complex in taste, which takes you in a sip by a fireplace in Scotland on Christmas Day.

Then there are the drinks in which Ferruccio has put coffee as the protagonist, both because they are perfect at the end of a meal or for a slightly alcoholic coffee break, and because that of specialty coffees is another variation of the varied offer of this all day long venue. Given that in the evening menu one of the best sellers is the classic Espresso Martini, at lunch the game becomes even more serious, with a perfect drink for couples, the Cremini Martini. The customer is served a tray with a teapot containing a home-made coffee and whiskey-based liqueur, two glasses with ice, a portion of coffee cream and a mocha: the preparation of this decomposed Espresso Martini ends at the table and makes interactive and fun drinking.

Still on the “coffee drink” line, Ferruccio has put the Cold Brew Bourbon, a cocktail that combines the world of Specialty Coffee and that of blending. The whiskey is processed as a Cold Brew coffee, that is, through a cold percolation, it is left to filter through the finely ground coffee of Ethiopian origin. It is then mixed with a sugar syrup and banana flavorings. A drink that gives the right energy in the morning or is recommended to end the meal in joy.

The breakfast format that accompanies these cocktails features British-inspired dishes adapted to local raw materials. A selection of eggs, English Breakfast, avocado toast and a variety of club sandwiches, in addition to the most home-grown husbands, both in savory and sweet versions, and dishes of the day, which vary according to the shopping at lunchtime.

Photo by Alberto Blasetti.

New Humans: the Drink Kong cocktail list – Italian Cuisine

New Humans: the Drink Kong cocktail list


The drink list of Drink Kong, cocktail bar of the 50 Best Bars in Rome, speaks not only of flavors, but of society, of minimalism and of how direct a cocktail can be and together define the soul of a person

Investigate the human who has been, who is and who will be.

No, it is not the beginning of the back cover of a critical-philosophical text: it is the main theme of the latest drink list of Drink Kong, among the best cocktail bars in Rome (and not only: it entered its first year of life in the 50 best bars in the world according to 50 Best Bars, also winning the Campari One To Watch 2019 award): New Humans.

A philosophy at the counter

It is legitimate to ask whether it is possible to investigate the human being through colors, sips, flavors. It seems strange, even simplistic. Yet it can and works damn well too.

That through taste it is possible to understand some guidelines of the psyche is something that is known: the experimental psychologist Charles Spence speaks fluently in his Gastrophysics: the new science of eating, if you want to deepen the subject.

What interests us here, to better understand a drink list that bounces between a basic interpretation and deeper readings, is to get straight to the core, the message that the guys at Drink Kong want to convey.

The bar is a place to let defenses fall, which forces us to choose with instinct. And since social conventions, trends, chatting between friends have made the animal instinct for the favorite sip disappear – even unconsciously -, Drink Kong has developed a cocktail menu that tempts the customer to use the own instinct to order. Less "a Negroni please", more "Let's try to understand who we are."

In this sense, the work done by the bartender patron of Drink Kong was interesting Patrick Pistolesi together with the bar manager Livio Morena, to Davide Diaferia and to all the guys who worked on the success of New Humans.

With their own piece of idea, with their own personal and professional baggage, they have built a booklet of 21 cocktails divided by flavor. Here is the first level: nothing is more immediate than the brain that catalogs and gives us a flavor when read only. We are not talking about tastes because New Humans is not divided into the trite and banal wheel of main tastes ranging from sweet to bitter. He touches it, touches it and moves on towards a decidedly more modern and interesting taste classification.

The cocktail list

Newmami it is the category that includes cocktails with a strong flavor, umami; Holus (from the Latin: "all that is green") investigates the vegetable world; Kudamono (in Japanese: "everything related to fruit") reinterprets the omnipresent role of fruit in mixology; Herbs & Herbs are the officinal herbs, those at the base of the Italian aperitif, for a rewriting of the same; Sukoshi (from the Japanese "a little") for an alcohol-free or low-alcohol alternative: a way of drinking that increasingly strives to make itself felt in the cocktail universe.

And if these five are the categories to be read with the first instinct, each of the cocktails enclosed lets mind and soul reconnect to choose based on sensations that are no longer just primitive, but a mirror of the psyche. Each page has the name of a drink. The name is accompanied by one or two evocative words, often not too immediate and the basic spirit used. Stop. The customer, between the bewildered and the amused, finds himself choosing according to his own tastes and instincts. To give an example, the Leaf of Faith drink from the Holus category reports only this as a description: Freshly Light. Then you discover that there is a lettuce cordial inside (if you want to find out, the game is also here in the desire to investigate or let yourself go. This is also a way of investigating the human).

In addition to the first two levels of reading, there is a third, deeper, but always linked to the concept of instinct and very contemporary: images.

A new language

The boys of Lordz studio, first-rate graphic designers based in Rome, have in fact created as many images as there are drinks, each contributing to the non-verbal and implied description of the cocktail itself. Evocative images and symbols, some precise and others smoky, mysterious, to rethink the last and most important bulwark of new humans. The language.

"This menu celebrates new languages," reads the first page of the small black menu. «It is an evocative journey made of shapes and colors. Mankind has always used symbols as its expressive code. The vision of the future draws on the past to find its completed form in the present .

The symbol as the nucleus of the new languages ​​of the new humans. In a way that only Drink Kong, with its architectural features between Japanese and Blade Runner, he could sum up. Minimalism in the glass, there is no need for more than what is not already expressed in the liquid and in the images. Clear, distinguishable, decodable flavors, which upon careful analysis, the last, reveal palatal nuances and, therefore, of such significance as to close the experiential circle.

In a world where every day a media pulp is fed more and more, the result of an acceleration of signs and messages on the web, the one that the philosopher Franco Bifo Berardi in his Futurability he tells us of a «cancellation of the very possibility of discrimination between true and false, between good and evil. Dark Enlightenment ", Drink Kong tries to restore the contemporary and correct dimension of the human. New, but ancient, primitive.

I am a new human. You are new humans.

Each of us has now, in the past and in the future, a little fuse that reminds us of this.

New Humans does nothing but turn it on.

Text by Andrea Strafile

Incoming search terms:

Proudly powered by WordPress

By continuing to use the site, you agree to the use of cookies. Click here to read more information about data collection for ads personalisation

The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.

Read more about data collection for ads personalisation our in our Cookies Policy page

Close