From Germany to Kenya, in the name of Italian taste. 'Do the right thing!' shout posters from one end of Cologne to the other at the end of September.
As if it were easy... The ANUGA food fair scheduled for next week is the largest biennial trade fair in the world. Thousands of producers from more than one hundred and twenty countries exhibit their products.
Visiting it, on the one hand one realises that eating, choosing, living, supporting good food and products, 'clean' ingredients opens human beings to a better future.

On the other, there is no choice: either we quickly become eco-friendly with the planet that hosts us, or we will end up badly off. We are 8 billion people, 75 years ago we were only 2 billion, we are growing at an unsustainable rate! Fortunately, every day the table helps us to 'do the right thing' without thinking too much about it. Because chocolate and coffee, sugar and spices, cereals and fruit, wines and cheeses take us on a fascinating and virtuous journey around the world. All it takes is a pinch of attention and a gourmet palate to understand the food opportunities that come our way from the production chain. It is not just a question of ethical awareness. New processing techniques, without conceding anything to the shortcuts of intensive production, have helped farmers raise standards. Today, there is no good and curious chef who shies away from the pleasure of embellishing a recipe with freshly made olive oil, of corroborating a tiramisu using real mascarpone.

Speaking of mascarpone and Kenya, arriving fresh and by air, then, from the usual Vinyasa in Malindi, by now the point of reference for the big Italian food brands that want to enter the African market, is the mascarpone from Granarolo, the largest Italian company in the dairy that respects the environment and makes quality a non-negotiable pillar. Mascarpone is typical of certain areas in Lombardy, particularly the Lodi and Abbiategrasso areas. The term 'mascarpone' probably derives from 'mascherpa', which in the local dialect means milk cream. Traditionally, in its territories of origin, it was prepared for winter festivities, while today, thanks to the use of modern technology, it is produced all year round and can be found on the tables of many different nationalities. In some countries, such as the United States, mascarpone is replaced by Cream Cheese (Philadelphia, in Italy), a similar product but prepared with a different food technology.

Thick and creamy, mascarpone cream is suitable for filling cakes, cream puffs and pastries or even served alone as a dessert by the glass. Its use, however, is mainly for the preparation of the real tiramisu, the most popular Italian dessert in the world and present on all the menus of all the Italian restaurants in Kenya, so much so that last year, for the Week of Italian Cuisine in the World, the Italian Embassy in Nairobi held a contest to elect the best tiramisu in the capital. But without fresh, genuine and tasty mascarpone cheese like Granarolo's, the quality of the famous dessert cannot be the same.

"Every day we do a lot of research and long journeys to bring to Malindi what we value most: respect for the Italian culinary tradition and the people who share it," they say proudly at Vinyasa.