Production of Made in Italy-product: growth of foreign workers

The original Italian manufacture products for the economy plays a big role. But in the factories are working fewer and fewer Italians and foreigners.

From Italy come famous products such as Parma ham, the Parmiggiano (Parmesan cheese), the mozzarella and mascarpone, one of the main ingredients of the dessert tiramisu. Mighty proud of the Italians on their products and so they try to craft imitators to lay. Thus a farmer from Switzerland’s milk mozzarella product name may not, Italy has always fought. But even in his own country, there are fakes: Only recently have been over 1000 Parma ham-Plagiarism from the market managed. Total of 162 double-Italy products, the EU recognized. This puts Italy in the first place, ahead of France. The products with the "Denominazioni di Origine Protetta seal are food or food which is subject to strict guidelines. In other words: only one producer from the area around Reggio Emilia may be the product Parmiggiano Reggiano call. But only if it contains all the strict guidelines for the production has followed. All other products are counterfeit, wannabe Parmiggianos. Across Europe there are over 400 DOP products.

Gains of more than nine billion euros

Of course there are other quality labels such as IGP and STG. With the trademark IGP (Protected Indicazione Geografica ") are foods that have a specific place or a very small region and also of good quality and / or very familiar. For example, capers from Pantelleria. STG stands for "Traditional Specialità Guaranteed" and denotes traditional specialties. Example: Traditional mozzarella. The importance of this label for Italy, the figures show: In 2005, 160 Italian seal of quality products brought 9.2 billion euros. "There is a big difference between a DOP Dop olive oil or cheese, and a similar product," says Federico Vecchioni by the Italian agricultural association Confagricoltura. "Perhaps, the similar product with lower production costs, or - even worse - the traditional manufacturing guidelines were not followed." But the Italians appreciate their own products, and the seal? A survey by the Research Institute ISMEA has revealed that only 61 percent of Italians, the DOP seal know gourmet coffee beans. After all but 93 percent to a better awareness of the individual seal interested. One more reason for manufacturers and Confagricoltura their campaigns very seriously.

More than 30% of workers are not Italians

In the factories have been working for several years not just Italians. What used to be a noble and traditional occupation was by the young people of today are no longer sought. The profession of a pizza baker or of a cheese manufacturer, they are going more and more into foreign hands. "Without immigrant aliens from Eastern Europe and Africa would be bad for us with the production", are also Gian Marco Rossi of the cooperative for Parma ham too. With him are above 30% of workers are foreigners. "They work well and, above all, they learn fast." And to learn there are all sorts, because the Parma ham is not in vain Parma ham. A certain quality is at stake, there must not be fudged. The manufacturing process and are often traditional recipes and traditions must be closely followed. Each worker shall, within eight hours over 225 ham ago. Despite growing demand, the quality does not suffer. When asked why more and more foreigners edit typical Italian products, no one quite knows the answer. Perhaps the young Italians want to study rather than traditional professions to learn?

An invention from Naples?

Is the flat bread pizza by the Arabs from? The Neapolitan pizza maker defend old traditions.

If the Napoli pizza with anchovies occupied or not? Is the real pizza Margherita with cow’s milk or buffalo milk mozzarella? Questions about issues, because the topic pizza is not as easy abzufrühstücken in Italy. Especially for the Neapolitan pizza plays an important role in their tradition. To emphasize Antonio Pace and have more pizza maker from Naples in 1985 the association "Associazione Verace Pizza Neapoletana" was founded. "Quite clearly, the pizza here is born in Naples and we must now defend the old traditions," said Pace. Defended the pizza before bungler. The pizza is now known all over the world and each claimed to be that he could bake pizza. So the customer could no longer be part of the real pizza from a plagiarism differ, says the 63-year-old Pace.

Wood stove instead of electric

For Pace is clear: the real pizza is baked in a wood stove. But many of the pizza bakers use an electric furnace. Even when there are differences Pasta. Just as there is a code for the German beer production, there may be only when the dough ingredients flour, water, yeast, olive oil and salt are used, nothing else. Now, for the production itself: At least one hour before baking, the oven fueled. He has an ideal temperature from 450 to 485 degrees Celsius to reach. The surface of each pizza maker can vary, depending on the tastes of customers. But on the "Pizza Napoletana doc" there is only basil, fresh San Marzano tomatoes, real Parmiggiano and so typical for Naples’ mozzarella di bufala ".

Italian flag in Japan

The Birth of Pizza Margherita on the dates back in 1889, as a pizza maker Raffaele Esposito came up with the idea for the Queen Margherita this combination to create patriotic: red as the tomato, green like the basil and white as mozzarella. The queen thanked him with many compliments Gourmet Food Store. Today the Italian flag emblazoned also in restaurants in Germany, Greece, and in faraway Nepal. "A really good pizza making is not a question of nationality," says Gaetano Fazio. The 58-year-old from the Association of Ischia belongs to Antonio Pace has been in years. "We make no secret of our ability. Anyone who wants to learn the is welcome. "Also from Japan are interested to help in teaching Fazio to go.

Safe Crisis

The association "Associazione Verace Pizza Neapoletana" are now pizzerias in America, Asia and Europe. A special relationship has Gaetano Fazio, however, with his Japanese students. "You have fun at work and they are wild to get everything perfect." And one can only learn if you do in the kitchen is. Bake Pizza is a crisis-proof job, since pizza is always eaten - in Bella Italia and outside Italy. After all, a pizza maker trained up to 1500 euros a month. A Vollprofi even up to 2500 euros. "There is always work and demand," said Gaetano gourmet chocolates. It was only that you are not from the many so-called "pizza school" would fade, but his apprenticeship in a true Neapolitan pizzeria spend.