I noted the discussion re mortar/pestle and food processors and the impact of heat on the Basil in making pesto.

Giuseppe (on the right) and Emanuelle are brothers who have an alimentari in Firenze. Here they are with their restored meat slicer. It is 80 years old, and they had it restored. Cost some $20,000. It generates no heat, so they can slice super thin and still deliver meat "crudo"....that is raw. What's the point of paying all that money to buy thin slices of meat "crudo" but turn it into "coto" when slicing it.

Now, to mix my threads.....that's why I hope Italy can resist both the "beaurocracy" of the European community, and globalisation. Eventually "tradition" will become something that only the powerful and wealthy will be able to afford.

opps! forgot the image.

quote:

---

Originally posted by Gavin Crawford:
.....that's why I hope Italy can resist both the "beaurocracy" of the European community, and globalisation. Eventually "tradition" will become something that only the powerful and wealthy will be able to afford.

---

Never better stated, Gavin. Thanks.

Speaking for myself as an admitted Umbriaphile (Umbriophile?)--- It is the the unique "tradition" that I crave to experience. Even if it must be as a tolerated outsider. I cringe at the thought of a time when people would visit a small Umbrian town by paying an amusement park admission price to see "living history".

I'm old enough to remember when the Missouri Ozarks had living breathing everyday people living in log cabins that weren't made from kits. Now, you get to visit Silver Dollar City. Grrrr.

Deborah Horn
-----------------------------------
Marketing Solutions for Health Care