Rome — Italians have very strict rules when it comes to making carbonara. The classic combination of Italian pasta, pork and cheese are mixed with egg yolks and pepper preferably just moments before serving to create the perfect dish.
Which is why, when jars of a pale creamy sauce labeled “carbonara” but made in Belgium using non-typical ingredients appeared in a store at the European Parliament — an institution Italy often calls on to protect its traditional foods from imitation — there was outrage.
People should know what they are buying and consuming without having to submit it to a laboratory first. That’s why naming things right is important.
Does Europe not mandate the inclusion of ingredients on packaging?
No wonder you get so easily confused about what is what and have to ban calling non-dairy milks milk to appease your corporate overlords.
Buying things for what they’re called >> Reading manipulative “ingredients” list on packaging like food-coloring 25, totally-not-sugar 55, totally-thoroughly-tested-chemical 101