Risotto ai lamponi e formai de mut – Raspberry and formai de mut risotto


500 g of rice, 1 l of broth,
150 g of butter,
120 g of seasoned Formai de Mut (at least six months),
200 g of fresh raspberries
1/2 glass of dry white wine
1/2 onion,


Set aside 20 raspberries for decoration.
Finely chop the onion and brown it in 100 g of butter; when the onion has taken on a nice golden color, add the rice and toast it well, turning it in the pot.
Add the wine and let it evaporate.
Add the stock to continue cooking, occasionally stirring to prevent it from sticking.
When cooked (the risotto should generally cook for about twenty minutes), add the raspberries and continue stirring.
When cooked, cream the risotto with the remaining butter and Formai de Mut, adding the thyme.
After a couple of minutes of rest, serve on a serving plate, decorating the rice with the raspberries kept aside.


500 g di riso,
un l di brodo,
150 g di burro,
120 g di Formai de Mut stagionato (almeno 6 mesi),
200 g di lamponi freschi,
1/2 bicchiere di vino bianco secco,
1/2 cipolla,

Come preparare il Risotto ai lamponi e formai de mut

Tenete da parte 20 lamponi per la decorazione.
Tagliate finemente la cipolla e rosolatela in 100 g di burro; quando la cipolla ha preso un bel colore dorato, aggiungete il riso e fatelo tostare bene, rigirandolo nella pentola.
Bagnate col vino e lasciate che evapori.
Aggiungete il brodo per continuare la cottura, rimescolando di tanto in tanto per evitare che attacchi.
A ó della cottura (il risotto deve cuocere generalmente una ventina di minuti) aggiungete i lamponi e continuate a rimescolare.
A cottura ultimata mantecate con il burro rimasto ed il Formai de Mut, aggiungendo il timo.
Servite, dopo un paio di minuti di riposo, su un piatto di portata, decorando il riso con i lamponi tenuti da parte.

Licenza Creative Commons

Creative Commons License

Riso e latte – Rice and milk

rice with milk served at a Peruvian restaurant – Francesc Fort CC BY-SA 4.0

Rice with milk is a very creamy first course, simple with all the taste of childhood. It takes very few ingredients that we all always have at home to get a special first course, with popular origins, which always give us the best and most genuine recipes. We can use Roma rice, or Carnaroli rice, the rice used to make risotto, to obtain a perfect dish.


  • 300 g Carnaroli rice
  • 1.5 l Milk
  • 40 g Butter
  • q.b.Salt

How to make Riso e latte – Rice and milk

Heat the slightly salted milk in a pan, preferably non-stick or with a thick bottom. It is preferable to use whole milk, but there is nothing to stop you from using semi-skimmed milk for a lighter but less creamy dish.

When the milk comes to a boil, add the rice and stir until it comes to a boil again. Continue cooking, stirring occasionally over low heat, until the rice is soft and creamy. If necessary, add a little hot milk.

Once cooked, remove from the heat, add the butter and, if you wish, 40g of grated cheese (parmesan, for example), and leave to rest for 5 minutes. Stir vigorously and serve piping hot.

Risotto alla zucca – Squash risotto

Risotto with pumpkin and star anise – Luca Nebuloni Creative Commons Attribution 2.0 Generic

Pumpkin risotto is a traditional dish of northern Italy; particularly, it is very appreciated in Lombardy. Mantua boasts a perfect quality pumpkin. There are many variants of the procedure for this traditional recipe, particularly for what concerns the cooking of the pumpkin itself. Below, we suggest the recipe that seems to be the closest to the traditional one.

Risotto with pumpkin is a fundamental institution of Italian cuisine: a first course based on the pumpkin that has all the warmth of slow cooking, genuine flavors, good smells of home. A dish of peasant origins, like many of the best words of our tradition: only intuition, practice and imagination were able to transform pumpkin and rice into a dish today celebrated by gastronomes and loved by connoisseurs. What is so special about pumpkin risotto? What makes it irresistible? Its simplicity, we would like to answer; a simplicity which contains wisdom, care, immutable gestures, necessary, without any pompous frivolity: the toasting of rice, which waterproofs the grains and gives them an extraordinary cooking resistance. The cooking is followed step by step, one ladle of broth, because boiled rice is different from a risotto. The mantecatura transforms the leftover broth into a cream that the butter then makes shiny and melting. So many small gestures of yesteryear make this dish a delight capable of conquering both the most refined palates and lovers of simple and genuine flavors. It’s a perfect dish for all occasions, from dinner for two to the Halloween party, excellent to enrich with speck, gorgonzola, or sausage. Follow our step-by-step guide: pumpkin risotto will have no more secrets for you either!


 Carnaroli rice 320 g 
Pumpkin 600 g 
Coppered onions 100 g 
Vegetable stock 1,5 l 
Parmesan cheese DOP 80 g 
White wine 60 g 
Butter 50 g 
Black pepper to taste 
Fine salt to taste 
Extra virgin olive oil 20 g 

How to make risotto alla zucca

To cook pumpkin risotto, start by preparing a light vegetable stock, which you will use to cook the rice. Cut up the vegetables, place them in a large saucepan, cover with water, and season with salt. Cover with a lid, bring to a boil, and cook for about 1 hour. Strain the broth and keep warm.

Move on to the pumpkin: clean it, cut it into slices and make small cubes from them. Next, finely chop the onion and place it in a large pan in which you have heated the oil. Sauté the onion over shallow heat for about 10 minutes until it is so tender that it melts. At that point, add the pumpkin and brown it for a few minutes, stirring to prevent it from sticking.

Then start adding a ladle of broth, and add more broth, little by little, until the pumpkin is cooked (about 20 minutes): it should be very tender and creamy. Separately, heat a large frying pan and throw in the rice to toast it. We use the dry method because the toasting of the rice, indispensable for the grains to keep cooking, cannot take place in a humid environment such as the one created in the pan with the pumpkin.

Then toast the rice over high heat until opalescent, often turning, so it doesn’t burn. It should take 2-3 minutes. Then deglaze with the white wine and stir immediately in order not to let it stick. As soon as the wine has completely evaporated, pour the rice into the pan with the pumpkin. Stir well to amalgamate the flavors and prevent the rice from sticking.

As soon as the risotto begins to dry out, add a ladleful of hot broth 16, and continue adding the next one little by little only when the previous one has been absorbed until the right degree of cooking has been reached. It will take 15-20 minutes, depending on the rice used. Towards the end of cooking, adjust the pepper and salt. Finally, with the heat off, stir in the butter and grated Parmesan cheese. Stir carefully, then add a last ladleful of stock if you prefer a creamier risotto (“all’onda”). Let it sit for a minute before serving, and enjoy!


Risotto giallo alla Milanese – Michele Ursino CC BY-SA 2.0

From Wikipedia, the free encyclopedia.

Risotto (/rɪˈzɒtoʊ/, Italian: [riˈzɔtto], from riso meaning “rice” is a northern Italian rice dish cooked with broth until it reaches a creamy consistency. The broth can be derived from meat, fish, or vegetables. Many types of risotto contain butter, onion, white wine, and parmesan cheese. It is one of the most common ways of cooking rice in Italy. Saffron was originally used for flavor and its signature yellow color.


  • Rice,
  • broth,
  • butter,
  • onion,
  • white wine,
  • parmesan cheese

Place of origins


Risotto in Italy is normally the first course served before the main course, but risotto alla Milanese is often served with ossobuco alla Milanese as the main course.

ossobuco with risotto milanese style – pier CC BY-SA 4.0

Risotto alla milanese (ris sgiald or risot a la milanesa in Lombard language), is, together with cotoletta alla milanese and panettone, the most typical and famous dish of Milan. It is a risotto whose main ingredients, in addition to those necessary to prepare a risotto in white, are saffron, from which it derives its characteristic yellow color, and ox marrow. It can also be served as a side dish of ossobuco, another typical Milanese dish.


The origins of risotto alla milanese date back to the Middle Ages and are connected to a similar recipe of Arab and Jewish cuisine. In the Middle Ages, in Italy, this dish was known as riso col zafran.

Risotto alla Milanese was born in 1574 at the table of the Belgian glassmaker Valerio di Fiandra, who was living in Milan because he was working on the windows of Milan Cathedral. For his daughter’s wedding, his colleague’s glassmakers added saffron to a white risotto with butter: this spice was used by glassmakers to obtain a particular yellow coloration of glass. The new dish was immediately successful, both for its taste and its yellow tonality, which recalled gold, a synonym of richness. Saffron also has pharmacological properties, and therefore yellow risotto soon spread in Milan’s taverns and inns.

Risotto alla Milanese immediately disappeared from the chronicles to reappear on documents in 1809, when it was defined as “yellow rice in the pan.” Later on, in 1829, in another recipe book, the famous Milanese dish is described as “risotto alla Milanese Giallo” (yellow risotto Milanese style), taking the name with which it is universally known still today.

Risotto alla Milanese in the Fascist Regime

Risotto alla Milanese was present in various versions in cookbooks which, from the beginning of the 20th century, began to be written by women as well, even though they only contained a list of ingredients, without any other indications about the doses or the cooking method. In 1917 the National Association of Cooks published Cucina di Guerra (War Cookery), which gathered recipes particularly economical and practical by including the necessary quantities in every recipe.
Grains of rice – Carnaroli quality

One of the cornerstones of the Regime was the return to traditional values, which saw in culinary ability an indispensable dowry for young brides. For this reason, the first editions of cookbooks such as Cucina pratica (Practical Cooking) of 1936 were written by the anonymous Aunt Carolina.

The exportation of the recipe

In 1984 wrote Gualtiero Marchesi’s modern interpretation, one of the most famous, “oro e zafferano” (gold and saffron), which, besides specifying the quality of rice (Carnaroli), adds, at the last moment, four excellent gold leaflets.

At the beginning of the 1980s, in Italian restaurants in the United States of America, risotto became the most popular dish, so much so that in 1993 Florence Fabricant, an American food critic and writer, published an article on risotto in the American newspaper Nation’s Restaurant News, entitled Mystique of Risotto.

Grains of Carnaroli rice, produced in Italy. – Badagnani CC BY 3.0

The recipe that was deposited at the Municipality of Milan

By resolving the Municipal Council of the Municipality of Milan, on December 14th, 2007, the following recipe received the recognition of Denominazione Comunale (De.Co.) of Risotto alla Milanese. The acronym De.Co. in Italy indicates the belonging of a dish to a territory, and the Municipalities recognize it to the gastronomic products more connected to the territory and the local community.

Ingredients: for 6 people

30 g of minced beef or ox marrow
2-3 l of reduced boiling broth: it should not be "stock cube".
Two tablespoons of light and dark beef roast fat (if missing, increase the marrow to 60 g)
One small finely chopped onion
A tuft of saffron pistils or a sachet of saffron
Plenty of grated parmesan cheese
50 g of butter

How to make Risotto alla Milanese

Here is the preparation
Place the marrow, butter, roast fat, and onion in a saucepan. Cook over low heat until the onion is golden brown. Add the rice and stir well to allow it to absorb the seasoning. At this point, turn up the heat and start pouring the boiling broth over the rice in ladles, stirring regularly with a wooden spoon. As the broth evaporates and is absorbed, continue to cook over high heat, adding more broth in ladles until the rice is cooked, making sure the rice remains al dente (cooking time from 14 to 18 minutes approximately, depending on the quality of rice used). When the rice is two-thirds cooked, add the saffron pistils previously dissolved in the broth: however, if powdered saffron is used, it must be added at the end of cooking not to lose its aroma. When cooked, add the butter and Parmesan cheese and allow to thicken for a few minutes. Add salt to taste. The risotto should be pretty liquid (“all’onda”), with the grains well divided but bound together by a creamy mixture. It is essential never to add wine, which would kill the aroma of the saffron. Do not cook more than seven/eight portions at a time.


Veneziana di pezzatura piccola con copertura di granelli di zucchero – M&A CC BY-SA 4.0

Da Wikipedia, l’enciclopedia libera.

La veneziana è un dolce a impasto lievitato della cucina milanese, ricoperto da granella di zucchero e/o glassa di mandorle. La versione a pezzatura grossa si prepara soprattutto nel periodo natalizio, analogamente al panettone, mentre la monoporzione è mangiata a colazione con il cappuccino, come i croissant. L’impasto è a base di burro e farina e a lievitazione naturale; la versione piccola è normalmente semplice, mentre quella più grande, da tagliare a fette, è spesso con aranciacandita.


La storia della veneziana è simile a quella del panettone, la cui origine è attestata intorno al XV secolo. Il consumo di questo dolce è stato tradizionalmente legato ai matrimoni e alle festività natalizie, mentre nel secondo dopoguerra è consumato anche quotidianamente come colazione. Il celebre buondì, portato sul mercato nel 1953 dall’azienda Motta, ne è una versione industriale.


Bisciola della Valtellina – Florixc CC0

Da Wikipedia, l’enciclopedia libera.

La bisciola, anche chiamata Pan di fich o Panettone valtellinese, è il dolce tipico della Valtellina.

La bisciola è una pagnottella arricchita con frutta secca, burro, uova e in alcune ricette anche miele. Ha un contenuto calorico elevato e durante le feste prende spesso il posto occupato in altre zone dal panettone.


  • Pagnottella
  • frutta secca
  • burro,
  • uova
  • miele


Dal 7 giugno del 2013 la Bisciola è tutelata dal Marchio Collettivo Geografico (MCG).

Esiste una versione più povera ed economica della besciola, i Basin de Sundri.


Sciatt Caldi su Letto di Rucola. Piatto della Valtellina. – FakirNL CC BY-SA 3.0

Da Wikipedia, l’enciclopedia libera.


Dosi per 4 persone:

  • 300 g di farina di grano saraceno
  • 200 g di farina grano tenero tipo 00
  • 300 g di formaggio Casera (giovane, non stagionato)
  • 1 bicchierino di grappa (non essenziale)
  • birra (fondamentale: è il segreto dell’impasto che si gonfia come un Krapfen)
  • olio per friggere
  • un pizzico di lievito

Luogo d’origine

Ponte in Valtellina, Valtellina, Lombardia

Gli sciatt sono un piatto di anripasto tipico della Valtellina.


Letteralmente sciatt in dialetto valtellinese vuol dire rospo. Gli sciatt sono però delle frittelline croccanti di forma tondeggiante con cuore di formaggio fuso, solitamente servite su letto di cicoria. Originariamente, gli sciatt erano tipici solo del paese di Ponte in Valtellina, oggi vengono considerati una specialità dell’intera valle.

Sciatt Caldi su Letto di Rucola. Piatto della Valtellina. – FakirNL CC BY-SA 3.0

Come preparare gli Sciatt

Una miscela di farina di grano saraceno e farina bianca viene impastata con birra, acqua, un pizzico di lievito o bicarbonato e un goccio di grappa fino adottenere un composto (pastella) non troppo liquido, nel quale verrà immerso il formaggio Casera (giovane non stagionato) tagliato a cubetti.

Dopo aver scaldato l’olio alla temperatura di frittura, in una pentola capiente, l’impasto viene calato nell’olio a piccole porzioni, mediante l’uso di un cucchiaio grande, avendo cura di raccogliere un cubetto di casera per ogni sciatt. Tolti dall’olio quando ben dorati, vanno serviti direttamente nel piatto con cicoria cruda, tagliata sottilmente e condita con olio, aceto e sale, perché siano consumati appena fatti. La temperatura dell’olio che frigge blocca l’impasto liquido in forme curiose, a volte con strane somiglianze ai ranocchi: da questo il nome di “rospi” o, in dialetto, sciatt. Poiché calare nell’olio il cucchiaio con l’impasto e il dadino di formaggio all’interno (se resta all’esterno cola fuori!) è un’operazione che richiede abilità, a volte si può usare un cucchiaio emisferico speciale. Gli sciatt allora vengono rotondi o comunque più regolari.

Intingolo per Polenta – Polenta Dip

Polenta and Intingolo prepared by my daughter


  • Ribs
  • bouillon cube
  • Peeled tomatoes
  • sage
  • 2 minced types of meat
  • oil
  • onion
  • dried mushrooms
  • 2 carrots
  • garlic
  • 2 celery
  • sausage
  • wine (white or red)

How to prepare the intingolo

  1. Fry the vegetables
  2. Put the meat in until it changes color
  3. One glass of wine and let it evaporate
  4. One glass of water, crushed, peeled tomatoes, and stock cube

How to serve the intingolo

We serve the intingolo on top of a polenta serving,

Riso in cagnone

Riso in Cagnone – da BiellaRistoranti.com

Da Wikipedia, l’enciclopedia libera.

Il riso in cagnone è un primo piatto tipico del Piemonte e della Lombardia. Come suggerisce il nome, non è un risotto, dato che i chicchi di riso, durante la cottura, vengono lessati e non mantecati.

Origine del nome

Il nome di questa pietanza ha origine dal termine cagnun, che nei dialetti delle zone di origine del piatto significa “larva d’insetto”: questa denominazione deriva dall’aspetto che i chicchi di riso prendono dopo la fase di lessatura, ovvero una forma tozza e irregolare.

Come Preparare due versioni

Il riso viene prima bollito in acqua salata e poi scolato e versato in un tegame con dell’aglio schiacciato e soffritto in abbondante burro per completarne la cottura. In seguito si unisce una cospicua quantità di formaggio. In alcuni paesini del Piemonte esempio a Balzola (ris al cagnun in dialetto Balzolese) tra Casale Monferrato e Vercelli esiste una variante del riso in cagnone con una specie di ragù veloce che si chiama appunto sugo al cagnun. Esempio per condire due porzioni di riso : sciogliere una noce di burro in un tegame preferibilmente antiaderente nel quale poi si devono rosolare 120/130 gr. di carne un po’ grassa di manzo tritata (o in alternativa metà carne e metà salsiccia di suino) assieme ad uno spicchio di aglio e una decina di foglie di rosmarino . Quando la carne sarà ben rosolata si aggiungono 50/60 gr. di pomodoro concentrato (doppio o triplo concentrato), mezzo dado e un bicchiere di acqua. Cuocere il tutto per circa 15/20 minuti a fuco medio ,e comunque fino a che il sugo abbia raggiunto un consistenza più densa. Nel frattempo lessare al dente le due porzioni di riso in abbondante acqua salata. A cottura ultimata si scola bene il riso e poi si condisce con il sugo saltandolo un paio di minuti . A questo punto si possono aggiungere a piacere pepe nero macinato e del parmigiano o del grana. Lo stesso sugo, volendo, si può anche usare per condire la pasta seppure in realtà è molto più adatto al riso.


Il riso in cagnone è una pietanza invernale caratterizzata da un cospicuo apporto calorico, che è adatto per i climi freddi rigidi. Per tale peculiarità, era ideale per i pastori che portavano il bestiame a pascolare in zone di montagna. Avendo origini contadine, è basato su quegli ingredienti poveri che sono comuni nei territori dov’è diffusa la pietanza, ovvero riso, aglio formaggio e burro. Il primo documento che cita la sua ricetta risale al 1658.


  • riso,
  • aglio
  • formaggio
  • burro

Ricetta regionale del Piemonte e Lombardia

Bresaola in the USA – Be careful!

Bresaola is a great product of the mountains of Lombardia, of the province of Sondrio. Here you find a description.

Original Bresaola della Valtellina is NOT available in the USA. Outdated regulations still prevent its importation from the province of Sondrio, Italy, where it is made and perfected.

Even in this case, you can find very good bresaola, made in Uruguay, or with meat from Uruguay, usually by mountain pastors that emigrated from Valtellina to South America several decades ago searching for better pastures to breed cows and settled in Uruguay and Brazil.

They are now providing beef meat to the Italian manufacturers of bresaola in Sondrio and manufacture their bresaola.

Where and how to buy bresaola in the USA

Bresaola is available in specialty Italian stores, and they slice it for you when you buy it. Be careful: it’s not a product in high demand and could be sitting for months on the shelves, making its taste bitter.

A better choice is buying a pre-packaged confection such as the one sold by Citterio and available at the store or online at Wegmans, among other chain stores. Experienced people do the slicing at a central location, and the packaging is in a nitrogen neutralized atmosphere that guarantees freshness until you open the package. One of the problems with small stores slicing the whole product for you – being bresaola, prosciutto, or salami, is that in the USA, there are few store clerks able to cut the products properly. So other companies prepare and sell bresaola in a similar way.

Should you be ordering online from Wegmans, be careful to specify “no substitutes” in your order for bresaola. Once I did not, I received a lower quality anonymous product, not wrong, but not as good as the original I expected.

Other online sellers of presliced bresaola include Brooklyn Cured, Marky’s, and Gourmet Food Store. Unfortunately, I can’t testify about the quality of this bresaola because I never tasted them. Salumeria Italiana in Boston instead slices the bresaola for you at the moment when you place your order and ship it 2-day air in one-pound packages.

How to best enjoy bresaola in the USA

Bresaola is the best way to enjoy the taste of a beautiful extra virgin olive oil. Don’t spare on the quality of the oil you are using; exceptional flavors will reveal when you will eat a simple dish of bresaola with lemon and olive oil. I used Vicopisano Extra Virgin Olive Oil for the photo above; it’s available at a reasonable price in North America from Gustiamo.com.

The drying process in the cold air coming to Valtellina from Switzerland across the Alps

The drying process in mountain locations in Valtellina, generally at 1,000 meters high sites, is what makes generic bresaola “Bresaola della Valtellina.”

Bresaola produced elsewhere can be equally good, but it usually lacks the special taste.

Bresaola della Valtellina P.G.I. – The regulations governing its manufacturing

From 1996 the original Bresaola della Valtellina is a product guaranteed by the PGI community trademark, exclusively used by certified producers of Provincia di Sondrio that strictly follow the disciplinary code of production.
Consorzio di Tutela Bresaola della Valtellina guarantees the origin of this tasteful product, promotes the original trademark, and protects it from imitations and falsifications.

Production Regulations for the “Bresaola della Valtellina” Protected Geographical Indication.

Art. 3 | Raw materials
“Bresaola della Valtellina” is produced exclusively from meat obtained from cattle between 18 months and four years of age. “Bresaola della Valtellina”, in its different cuts, is obtained starting from boneless bovine thighs and, more specifically, from the following meat cuts and muscles:

  •  Topside
    which corresponds to the posteromedial portion of the thigh muscles and includes the internal rectus, the adductor, and semimembranosus muscles;
  •  Topside Without Cap
    which corresponds to the topside without the adductor muscle;
  • Silverside
    which corresponds to the posterolateral portion of the thigh, the muscle involved is the vastus longuus;
  • Eye round
    which corresponds to the posterolateral portion of the thigh muscles, the muscle involved is the semitendinosus muscle;
  • Knuckle
    which corresponds to the front of the thigh and is composed of the rectus, the vastus medialis, and vastus intermedius muscles.

Only top-quality, safe and controlled meat, chosen all around the world as an excellent product

For Bresaola della Valtellina PGI, certified producers select and use the best bovine meat, a top-quality choice that makes it a unique product in the world and one of the Italian excellence products. Credit goes to the experience acquired over a centuries-old tradition and to the safety guaranteed by the PGI Regulations.

Only top-category cuts are used for the production of Bresaola della Valtellina PGI. The selected cuts are highly valuable and tender, and they are only cut from the beef round of selected breeds of cattle – preferably free-range cattle fed with selected feeds – of 18 months to 4 years of age, as outlined in the Regulations (therefore excluding cow meat, which is dark and does not reach the required level of consistency).

It is a top-quality choice because all these factors – cattle breed and age, breeding system and feeds, choice of high-value cuts of the beef round (such as topside without cup) – contribute to ensuring better meat, both in terms of organoleptic characteristics (e.g. for consistency, tenderness, taste, color, leanness, and absence of nerves), and of nutritional properties (e.g. for a lower fat content).

Producers joining the Consortium mainly use meat from European and South American farms, where breeding systems and supervision of all phases of the supply chain guarantee a raw material that meets the high-quality standards required for the production of Bresaola della Valtellina PGI. The best bovine breeds are used to obtain lean and high-consistency cuts according to the Regulations and the centuries-old tradition. Among European breeds, we favor Charolaise, Limousine, Blonde d’Aquitaine and Garonnesi. Among Italian breeds, the Piedmontese.
Pure zebu breeds come from South America. Among them, the Zebu Nellore is outstanding for its very lean meat. As a result, it is the most common breed in large Brazilian farms. But, then, there are the Zebu Guzerat and the Brahman, accounting for a minimum of South American cattle.

PGI is the guarantee of a product that is controlled and verified throughout its processing. During the processing of Bresaola della Valtellina PGI, numerous checks are performed on the various steps of the supply chain to guarantee consumers a safe and top-quality product. Furthermore, a third-party inspection body verifies compliance with the Production Regulations (CSQA Certificazioni), authorized by the Ministry of Agricultural, Food, and Forestry Policies. Therefore, when we taste Bresaola della Valtellina PGI, we know that it is the result of the best choice of raw materials, guaranteed by full traceability of the production chain and a processing protocol approved by the supervisory authority. Furthermore, its implementation is verified by a third-party certification body.