Have you ever heard of Culatello? Don’t worry, most Americans haven’t; and that’s because it hasn’t been allowed into the U.S. from Italy. Well, a few weeks back the USDA decided it was time to clear six Italian provinces for export of pork products, including Lombardy, Emilia-Romagna, Venice, Piedmont, Trento and Bolzano. That means we’re about to finally get culatello also referred to as the king of salumi, which the LA Times says is the “heart” of a prosciutto ham, removed and cured separately and has a silky texture and profound pork flavor. Is it lunch time yet?
In the not-too-distant future you will be able to program in the food you want and watch it printed out right in front of you—Jetson style. Technically, this can already be done. Jeffrey Lipton, a doctoral candidate at Cornell University’s Creative Machines Lab and chief technology officer of Seraph Robotics, have already demonstrated how this works. Using data and a 3-D printer, individual food items can be printed taking into account dietary patterns and needs. For example, if you need fewer calories and more fiber, a cookie could be printed just for you. Lipton has created everything scallops in the shape of buildings to chocolates molded after lovers’ faces. Be sure to check out this article from The Huffington Post with lots of pictures, links and videos.
Researchers from the Mayo Clinic in Rochester, Minnesota found that between 2000 and 2010, the number of new cases of celiac disease increased from about 11 people per 100,000 to about 17 people per 100,000. This accounts for roughly 1 percent of Americans by their estimates.
On the opposite side of the coin is bread, which is a bane for those with celiac, may be back on the menu. It turns out that when bakeries allow bread to ferment for a long period of time, 18 to 25 hours, it gives gluten proteins the time to break down naturally. Further information is available in this Bon Appetit article, with a list of bakeries where you can find this traditionally made bread.