Three months after the May 2001 funeral ceremony for Florentine steak, the prized cut of beef has been restored to local restaurants. Butchers have gone round the year-long ban– by cutting around the vertebra where danger of mad cow contamination is more likely. The steaks found in the San Lorenzo market, according to Massimo Manetti head of the butcher’s association, are all either boneless or certified under 12 months old. The new agricultural minister, Giovanni Alemanno, has taken up the crusade and vows to have the ban lifted by the EU in September.
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Two addresses for the fearless–
Buca Lapi (Florence) Via del Trebbio, 1/R Tel.055 213768
Da Padellina (Strada in Chianti) C.so di Popolo 54, Tel. 055 858388

It’s the high-tech version of what grandma always said–this new site about food therapy (called “psicocucina”) proves that comestibles can cure what ails you.Low self esteem? The Greek pepper salad is a perfect remedy-it’s an impressive dish sure to win the applause of dinner guests..Insomnia? Try the blackened onions in Oriental aroma–the smell is “hypnotic” and the cook is likely to nod off during the 8 hours cooking time. The most unusual?
A recipe for cuckolds: spaghetti with clams. The reasoning–if the “patient” has “corna” or horns, the only way get rid of them is to eat some and clams are easier to digest than snails.
www.psicocucina.com/

“The states? Great, but I couldn’t get a decent cup of coffee.”
No more whining: now a real espresso can be had most anywhere. Bialetti has invented an electric version of a two-cup moka, perfect for the picky coffee enthusiast. Just plug in (converts to 110 or 220 volts), wait 3 or 4 minutes and “Elettrika” does the rest.
Only for real enthusiasts (who, except for the espresso-fanatic, would lug coffee, sugar and cups around?) but at least the option is there. The Elettrika will set you back Lit. 43.200 (around $22 USD). http://hishop.bialetti.it/it/shop/prodotto.asp?codiceArticolo=0000208

Long considered the poor cousin of the calzone, the panzerotto is poised to take on the international market thanks to one family-run operation. The crescent-shaped pocket filled with meat, cheese or vegetables fried and served hot is the specialty of the Luini family, which has fed three generations of Milanese in the shadow of the Duomo. The success of a London branch, where the panzerotti are going at the rate of 1,000 a day, has spurned them to try the Japanese market.

Related resources:
Have a look at the official site (in English & Italian) www.luini.it
For recipes (Italian only) look up “panzerotto” here: www.cooker.net

A source, naturally deep throat, confirms our hunch about a new kind of Italian fast food — one colossal of the local market is clamoring to get things going in Europe…

Pasta giant Barilla plans to open the first in a series of quickie restaurants before year’s end..starting with Greece.

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Nomenclature matters: enough to take it up with the European court of justice in Luxembourg. Italian parmigiano cheese makers won the battle against industrially-produced imitators trying to cash in on the cheese’s clout by using the name “parmesan.” Considered a benchmark case in countries with numerous local specialties to defend, the decision, however only limits damage from cut-rate Italian versions. The words “parmesan” and “Made in Italy” cannot appear on products from Italy which do not meet the centuries-old production process. Companies who produce copy-cat products outside Italy can still use the name.Why the semantic fuss? The parmigiano business lobby is a strong one–profits from the cheese make it second only to Italy’s fashion industry. For the five provinces which produce the “official” parmigiano–Reggio, Modena, Bologna, Mantua Parma–the name is everything.

http://www.parmigiano-reggiano.it

Test your knowledge of parmigiano (from what cows are fed to aging process) with the Parma consortium guide. In English/Italian.

French-Italian financier Christian Roger had the right idea at the right time: a wine investment fund. A closed-end fund managed in London and Geneva, it allows wine aficionados to pool capital for investment in “great Italian wines.”
Timing couldn’t be better: the authoritative Wine Spectator put Antinori’s Toscana Solaia 1997 at the top of its annual "Best Wine" list. It’s the first time an Italian vino garners the title –given Solaia’s initial price ($90USD) and the quantity produced (7,000 cases) the price will surely skyrocket.
Two other Italian wines made it on the "Best Wine" list:
Tenuta dell’Ornellaia Bolgheri Ornellaia 1997
Castello dei Rampolla Toscana Sammarco 1997

Would-be investors make note: it’s probably no coincidence that all three wines are from Tuscany and 1997 vintage–due to weather conditions, that harvest was somewhat less than expected in terms of quantity – but exceptional in terms of quality, considered one of the greatest of the last half century. Buon rendimento!

Related resources:
For a taste of what’s to come, check out "Vino e Finanza" Roger’s new wine-tasting haven in Milan (via Morigi 13)
www.winespectator.com
www.antinori.it