Questo Atlante contiene più di 260 schede di prodotti tipici e tradizionali della Lombardia. Aggiornato al 2015.

Meticulously researched and compiled by expert food writers of the international Slow Food movement, Italian Cheese was first published in 2001. This new edition of the book is 45 percent larger than the original and now profiles 290 distinct styles of traditional cheese. Organized by region, the book covers a wide range of typical Italian cheeses. Readers will discover not only familiar favorites like Parmigiano Reggiano and Grana Padano, but less well known styles like the nutty Taleggio, a washed-rind cheese from Lombardy that has been made in the Valsassina foothills since the 9th century. Or Caciocavallo from southern Italy, with its distinctive purselike shape. Entries describe how these traditional products are made and give readers a context for understanding the time-honored farming and cheesemaking practices that are rooted in the Italian landscape and culture. Attractive color photographs accompany each description and illustrate each type of cheese.

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Giovanni Galizzi and Luciano Venturini The food industry has been characterized by several and profound changes in its structure and competitive environment in the last decades. Although it is not a research-oriented industry, there is no arguing that technological change and particularly product innovations are crucial determinants of ftrms' performance and In recent years food manufacturers have accelerated the consumers' welfare. development of new products, by using new ingredients, processing and packaging techniques. Thus, food markets are increasingly characterized by competitive environments where relevant flows of innovative products, quality improvements and new technologies provide new consumption trends, food habits, market opportunities and ftrms' strategies. However, the issue of product innovation in the food industries has been rather neglected by economists. Few works have explicitly addressed this issue. After the pioneering book of Buzzell and Nourse (1967), one can count few contributes. Connor (1981) examined the empirical determinants of new food products introductions. Padberg and Westgren (1979) provided crucial insights about the nature of food innovation through their notions of consumer inertia, technological redundancy and incremental product innovation. Some case-studies provide useful empirical materials, but they are generally sparse.

In recent years, the field of study variously called local, indigenous or traditional environmental knowledge (TEK) has experienced a crisis brought about by the questioning of some of its basic assumptions. This has included reassessing notions that scientific methods can accurately elicit and describe TEK or that incorporating it into development projects will improve the physical, social or economic well-being of marginalized peoples. The contributors to this volume argue that to accurately and appropriately describe TEK, the historical and political forces that have shaped it, as well as people's day-to-day engagement with the landscape around them must be taken into account. TEK thus emerges, not as an easily translatable tool for development experts, but as a rich and complex element of contemporary lives that should be defined and managed by indigenous and local peoples themselves.

This book is the result of collaboration between botanists and food chemists, with the purpose of improving the knowledge of the main wild species of traditional use as foods in the Mediterranean area, focus on ethnobotanical aspects, natural production, uses and nutritional aspects. One of the novelties of the book would be the publication of complete food composition tables of more than 40 species, which are not usually included in nutrient databases of foods. Many of the data included comes from the chemical analysis of representative samples of these species and other are compiled from the scientific literature. Since this topic had not been fully studied, this book provides an interesting tool to be used with the purpose of the revalorization of wild food species, preservation of their traditional uses, and also as alternatives to improve the diversity of modern Mediterranean diets.​