Spurious in the traditional recipes

1. The major part of falsificated italian cuisine is based not on the italian products but on more or less exaggerated imitation and falsification. Pasta made of mild wheat that stick together, olive oil of dubious origin, argentine cheese parmesan, Mexican "Bologna", wine that have only italian name and packing (as it happened with ghostly Chianti). All this cripples the real italian product.
   
   
2. The preparation of so-called italian dishes markebly differs from original.
   
   
3. The false italian cuisine lacks any connection between the eating and drinking (to say nothing about dish and wine!), but, above all, there is no link between different dishes while creating a dinner. First course may become the second, and vice versa. That all brings negative consequences for the right popularization of taste and therefore for italian gastronomy.
   
   
4. As a result there is an absolute deficiency of connection between the processes of eating, surrounding and time, that are integral parts of italian cuisine. In that way, there is a shortage of indispensable cultural elements that are the corner stones of the cookery of italian regions.