Italy bans cultivated meat products::New law prohibits the production or sale of cultivated meat in Italy, with fines of up to €60,000

  • Eager Eagle@lemmy.worldEnglish
    1622·
    1 year ago

    Italy is the first nation in the world to be safe from the social and economic risks of synthetic food

    more like the only nation to consider all cultivated meat a problem and prohibit it instead of regulating it.

      • Eager Eagle@lemmy.worldEnglish
        4·
        1 year ago

        It’s funny how you can replace synthetic food in that sentence with almost anything and it makes as much sense as the original sentence.

    • TheMirkMan@lemmy.worldEnglish
      1·
      5 months ago

      prohibit it instead of regulating it.

      It’s like 90% of Italy’s mindset 🥰🥰🥰🥰🥰

      (Really tho, if we start regulating stuff there would be shit rules)

  • narc0tic_bird@lemm.eeEnglish
    1184·
    1 year ago

    So they’re banning what’s likely the “end all, be all” meat replacement in the (hopefully not so distant) future just so that being a “livestock farmer” remains viable?

  • Furbag@lemmy.worldEnglish
    983·
    1 year ago

    ‘In defence of health, of the Italian production system, of thousands of jobs, of our culture and tradition, with the law approved today, Italy is the first nation in the world to be safe from the social and economic risks of synthetic food,’

    Health? Yeah, get back to me the next time there’s an outbreak of mad cow disease, swine flu, or bird flu and say that to my face.

    Jobs? The synthetic meat isn’t going to make itself, and there will always be a market for “organic” meat in any case.

    Tradition? The human race’s oldest and most persistent fallacy. The democracy of the dead.

    This is shortsighted. This guys sounds exactly like the idiot lawmakers here in America who said solar panels and electric cars will never catch on, so what’s the point in investing in them now?

  • blackkn1ght@lemmy.dbzer0.comEnglish
    88·
    1 year ago

    We have a really stupid minister in charge of this stuff. And i mean it in the truest sense of the word, this guy has a room temperature iq.

    Anyways, the sale ban will probably fail in court, the production ban will only harm the italian industry because sure as hell they can’t stop european synthetic meat from entering the country.

  • Thorny_Insight@lemm.eeEnglish
    742·
    1 year ago

    Well that’s understandable. I too want my meat to have been grown in its own shit and be pumped full of antibiotics and let’s not forget the secret incredient: cruelty.

      • VelvetGentleman@lemmy.worldEnglish
        103·
        1 year ago

        and ultra-processed foods which are known to raise health problems

        The data on this are very dubious at best. Most researchers can’t even agree on a definition of what they are. Corelation studies should always be taken with a grain of salt.

      • And009@reddthat.comEnglish
        35·
        1 year ago

        I wouldn’t want synthetic meat unless there are strict quality standards in place

          • And009@reddthat.comEnglish
            1·
            1 year ago

            Luckily I’m in India, not being a rich country means less packaged and more local choices. It’s not all bad.

              • And009@reddthat.comEnglish
                2·
                1 year ago

                Definitely a ban. But quite a few communities would eat buff meat and is occasionally available in restaurants. It’s a wide gradient considering what’s ok to eat here, ranging from Garlic, Onion, Mushroom, Egg, Chicken (also depends whether halal), Mutton, Lamb, Fish, Pork, Buff, Squid, Dog…

                Also it’s not consistent among religion either and depends alot on region too. There are Muslims eating Pork in the North East and Hindus eating beef in the South but the majority isn’t that. Outliers to everything.

  • AnagrammadiCodeina@feddit.itEnglish
    787·
    1 year ago

    Fake news. There’s a proposal from March, it is not a law. And it’s so stupid that it bans production, not import (just to fuck over an already stalling economy)

    But don’t spread fake news.

    Edit: found article on sole24ore. You are right and our government is a bunch of retarded.

    Edit2: https://www.linkiesta.it/2023/12/mattarella-legge-carne-coltivata-servira-prima-lok-dellue/ This article says that our beloved president Mattarella did not sign it and sent it to Brussel for review.

  • VodkaSolution @feddit.itEnglish
    642·
    1 year ago

    Please, non-Italians, pay attention: that has nothing to do with Italian cuisine, no chefs, traditional groups or whatsoever said anything about cultivated meat. And no dumb scientist said anything either. It’s just some bigot, retrograde minister of ours.

    • iegod@lemm.eeEnglish
      1513·
      1 year ago

      Hot take: spaghetti is garbage tier pasta. Snap it not because of this but because it sucks

      • MycoBro@lemmy.worldEnglish
        10·
        1 year ago

        Don’t just talk shit. Tell me what (and where) pasta I should be eating, goddamnit.

        • thiccdiccnicc@sh.itjust.worksEnglish
          81·
          1 year ago

          I find fettuccine a better use in every way if your dish requires straight pasta (not a huge fan of angel hair). Rotini is the shit when you have a sauce that is chunky but I also use it in mac and cheese - whenever I can really. Honorary mentions to cavatappi and penne as they do a great job of soaking up that sauce with their crevices. Them saucy crevices.

          Along the east, rice noodle vermicelli is fantastic; much preferred to any angel hair any day when you can use a rice noodle. Kuey Teow noodles (flat noodles) I can gorge my weight on when prepared correctly. And do not overlook a good egg noodle in a killer broth.

          This is in no way an exhaustive list but I find all of these easily in US cities!

          • sudneo@lemmy.worldEnglish
            1·
            1 year ago

            There are various types of “spaghetti”, from the thin ones to quite thick, then vermicelli, spaghetti quadrati, spaghetti alla chitarra etc…Definitely you can’t replace spaghetti with fettuccine in all instances, IMHO.

            That said, I am team vermicelli (which are thicker). But spaghetti from a good pasta brand (for supermarket stuff, say Rummo, Liguori) are just another thing compared to the Barilla stuff.

  • ThePuy@feddit.nlEnglish
    271·
    1 year ago

    Yes it’s stupid, yes many Italians are pissed about this too, yes this will sunk our economy even more, yey italy

  • tabular@lemmy.worldEnglish
    25·
    1 year ago

    Is that what the people want, or some big key to power that stands to inevitably lose out? If other countries transition out of meat livestock isn’t it pointless to handicap yourself?

    • webghost0101@sopuli.xyzEnglish
      29·
      1 year ago

      Italian parma ham and such is quite famous and Italians seem to take their authentic cuisine very seriously. Supposedly there afraid that low quality fake meat will overrun the current market. I imagine the meet industry there is quite powerful though so assume lobbying was part of this.

        • webghost0101@sopuli.xyzEnglish
          3·
          1 year ago

          Which means if they allowed cultured meat then surely there gonna be companies trying to find the maximum legal allowed they can add to call it parma.

          Honestly, i am a big fan of proper tasting cruelty free labgrown meat and i cant wait till it gets cheap. I Believe quality might succeed what the average consumer can get now. I am just putting myself in the hide of a conservative Italian lawmaker per exercise.

        • barsoap@lemm.eeEnglish
          41·
          1 year ago

          Holsteiner Katenschinken also allows the pigs to be from anywhere, but the whole curing process has to be done in Schleswig-Holstein. They could’ve went ahead and said that the origin of the pigs is crucial to its quality and very likely gotten away with it, but they didn’t want to – Danish pigs are cheap and plentiful.

          That Parma doesn’t mandate that all the curing needs to be done there is their own fucking fault and probably greed – of big producers, that is, more interested in cheap labour than protecting local jobs.

          Honestly I wouldn’t be terribly surprised if in the future you’d see lab-grown DOP Katenschinken – the stuff has always been about the specific curing method, enabled by our microclimate. The strict ingredient and process regulations will continue (including mandating that a lot of stuff needs to be done by hand) but if synthetic raw ham achieves a quality to what they’re using now heck why not.

          Side note: Carbonara with Holsteiner Katenschinken and Holsteiner Tilsiter is way better than with guanciale/pancetta and pecorino. Also show me a charcoal maker who can afford fancy import ingredients, fancy local ingredients are just fine. As long as they don’t include cream, that is.

          • AnagrammadiCodeina@feddit.itEnglish
            2·
            1 year ago

            It’s like saying that fish and chips is better using shrimps. Its not the same anymore, it may be better, but not a carbonara.

            • barsoap@lemm.eeEnglish
              11·
              1 year ago

              Shrimps are not fish. Holsteiner Katenschinken is cured pig, Holsteiner Tilsiter is cheese.

              Also, no, your argument is completely invalid for another reason: guanciale/pancetta and pecorino was not how the dish was created: It was created by half-starving Italians trading GIs for their ham and cheese provisions, then adding egg and pasta. Only after that, after they truly and actually ate carbonara made with of all things American ham and processed cheese, after the economy had recovered, did Italians nerd out as usual and decide on what would be the best type of meat and cheese to use for the recipe – but, fatally, they did not know about Holstein DOP products, they restricted their search to Italy. And that’s how they made, and continue to make, the grave mistake of thinking they found the ultimate meat and cheese for carbonara. Or rather two of them you can’t even agree among yourselves, one will deny that a carbonara can be made with pancetta, another that it can be made with guanciale.

              Next up let me tell you about my recipe for Ragout Bolognese which I can just as well call Bourguignon, depending on which nation I want to argue with today. No to only a tiny bit of tomato, btw (depending on the acidity of the wine).

              • AnagrammadiCodeina@feddit.itEnglish
                1·
                1 year ago

                What is today a traditional carbonara? Eggs, guanciale, pecorino, Pepper, salt, water, pasta (and not all kind of paste)

                Then if you want to male variation, better for you.

                In my country we fight between cities about what is a Focaccia pomodoro mozzarella Pizzetta Pizza rossa

                And they are all basically the same.

                BTW we use guanciale for the very high fat content , what you are using is lower in fat, it looks like speck, different flavor

                • barsoap@lemm.eeEnglish
                  1·
                  1 year ago

                  The Tilsiter makes up for the lack of fat, up to 60% of dry weight, pecorino tends to be way more lean. Speck Alto Adige is, in German taxonomy, not actually Speck but Schinken: Speck is a cut of skin with underlying tissue, both pancetta and guanciale qualify, while Schinken is prosciutto: Hind leg. Someone must’ve hit the Tyrolians over the head.

                  Taste-wise Katenschinken is quite different from anything you get in Italy, it’s not really about spices (which aren’t set but tend to include pepper and juniper) but cold smoking in a cold and wet climate.

                  I forgot pepper in the traditional recipe, the Schinken already comes with it and with its strong flavour combined with the strong flavour from Tilsiter adding more really isn’t necessary, but I also wouldn’t complain. A bit of thyme can make the whole thing a bit less heavy but definitely don’t overdo it. Also the butcher might’ve used it in his spice mix.

                  And yes I’m completely fine with calling it Carbonara allo Holstein, and Latium gets the privilege of using “del”. But it is a carbonara and I’m winning to die on that mountain. Oh, another argument in favour: Making it with cream instead of egg turns out way worse, unlike with the cheeses Tyrolians to at least Swabians produce which work better with cream. As such calling it carbonara is a necessity: So that you can complain when people use cream :)

  • Gazumi@lemmy.worldEnglish
    20·
    1 year ago

    They’ve cited health, yet I can’t seem to find the health risk argument. Other than that, standard Italian politics where representatives are changed quite often.

  • SuddenDownpour@sh.itjust.worksEnglish
    161·
    1 year ago

    Reactionaries opposing technological innovations that would prevent suffering because they’re not ‘natural’. Color me surprised.