Lets not be alarmed. Dioxin is present in nearly all dairy products in Taranto. As we notice in a famous ionic town, mothers feed their children. With dioxin milk. .after a check in the city an inedited alarmism started with consequent terrorizing news in the local press. Scientists have declared that dioxin is present especially in animal fat and that we all have to live with this innocuous fact. So this is the case the usual slanderous press destroying an activity that occupies thousands of people in small companies, agriculture cooperatives, breeding companies that founded their activity in Italy, exporting their (dairy) products, the pride of the Made in Italy gastronomy. We have listened to a noted expert’s opinion, whom we have already named in our article from Taranto, after the local press alarmism, naively frightened by the analysis that had discovered dioxin in maternal milk. For the scientist it is normal. Here is the opinion of Doctor Roberto Fanelli of the Milan Mario Negri Institute who, following the dioxin alarm, openly declares: “Breast feeding benefits are more important than dioxin risks. There is no reason to be alarmed, or rather anxiety could be more dangerous than dioxin: the only recommendation to women that are starting to breast feed is to follow a low dioxin diet”. This is the opinion of Roberto Fanelli, Biochemist from Milan and Scientific Responsible of the Environment and Health Department of the Mario Negri Pharmacologic Research Institute of Milan, considered the maximum, or one of the maximum European experts of the sector. When the true or presumed news on contaminated dioxin mozzarellas arrived, it was like an earthquake that frightened all consumers. No one examined where the news came from, or what elements and what dioxin rate was found in the final product and how the news had been diffused. The news didn’t only shock the market, but also created general panic. Someone stupidly started food terrorism and the consumers’ sensibility immediately reacted, even without specific explanations, it didn’t enter anyone’s mind that all Dairy products contain traces of dioxin that concentrates in animal fat and that no one will ever be able to totally eliminate. There has been a great generalisation as usual, and food terrorism made the mozzarella and dairy market crash. Ignorance has provoked an absurd fear, exactly what Doctor Fanelli said: “Getting alarmed is not necessary, on the contrary , anxiety do damage than dioxin:- and it did- in these cases anxiety is the consequence of inexperience and ignorance, diffusing useless alarmism among the citizens. The source of doubts and uncertainty was due especially to China. Consumers, as one knows, follow bad news, not where it comes from and why, so the Buffalo Mozzarella turned into a product made of dioxin, being untrue. Italian mozzarella is immune to poison contamination, respecting worldwide food rules. It is edible and protected by producers that strictly control what the animals eat, that are also controlled by the provincial offices that continually control production, what the animals eat and the pasture lands. What is not under control is unjustified alarmism, that has been sufficient to unbalance the market, the news of contaminated dioxin mozzarella has made sales totally collapse. The buffalo mozzarella produced in Italy is a national productive pride, there is always a competition between the producers proposing new forms of analysis enhancing the pureness of the product that goes on the market, underlining the company handicraft specialization. National producers from Lazio, Campania or other areas are all busy in this competition, moving a sense of pride that leads to continuous innovations in the product certification. To give a major explanation and strength to the product’s defence, we repete Doctor Fanelli’s precise observations who had the opportunity to organize a profound study on dioxin contamination in the territory and in ecosystems. The relation between exposure to chemicals and toxic effects is among his current research interests. The breast feeding alarm was calmed thanks to his explanations, and to the question of if there was a way to defend children from this contamination he answered that “No. Dioxin goes through the placenta barrier, so if the mother follows a normal diet, the exposure of the foetus is inevitable. It is necessary to avoid alarmism because anxiety can do more damage than potential dioxin. The main diet source of dioxin is usually fish, but it always depends on it ’s fat quantity, more fat means more dioxin: so I recommend to avoid fatty fish”. Ok, but who will repay the damage to coop, artisans, industries and breeders? Is it possible that only our magazine has analysed objectively and questioned one of the most famous scientists in Europe, reaching the conclusion that alarmism has been worse than the infinitesimal dioxin in breast milk and mozzarella? Buffalo mozzarella from Campania* Area of origin- Central-south of Italy: Region of Campania (whole province of Caserta and Salerno, a part of the province of Naples and Benevento); region of Lazio( some towns under Latina, Frosinone and Rome); a small part of the province of Foggia (Puglia) and Isernia (Molise). History: The first references to the word mozzarella go back to the XII century (monks of the San Lorenzo in Capua monastery, near Caserta), while presence of buffalo in Italy go back to the year 1000. Curiosity- The word Mozzarella comes from the verb “mozzare” that means to use the index and thumb to cut of the worked cheese. Dop- It is the only mozzarella on sale to have obtained the European DOP certification. The production discipline –approved by the Italian Minister of Agriculture and the European Union- imposes to only use fresh buffalo milk(as well as rennet and salt), that is richer in proteins, fat and mineral salts in respect to cow’s milk. About 4 litres of buffalo milk are necessary to obtain 1 kg of Buffalo mozzarella from Campania. Sizes- The traditional form is round (250 and 125 grams are the most usual), the production discipline allows other types too: morsels (50 and 25 grams), cherries (15 and 10 grams), plaits(up to 3 kg), as well as the smoked variety and the traditional Aversana(from 500g). Nutritional values: It is particularly nutritious (288 kcal/100g) for the presence of 17g of proteins, 24g of fat (especially unsature fat acids and short chain fat acids, easily transported in the blood stream rather than conserved in fat reserves); the cholesterol is not higher than 50/60mg (inferior to meat and eggs and below the 300 mg per day World Health Organisation limit. It also contains a very small amount of lactose, 0,4g. How to recognize it: In shops: Only packages ( bags, small tubs, glasses, etc…) with the logo( and law indications written beneath) and written words indicating Mozzarella di Bufala Campana (followed by Controlled Protection of Origin).At the table: verifying the colour (porcelain white, against the yellowish cow mozzarella), a smooth surface with an elastic consistence and white serum flow whilst cutting, a resolute but delicate taste. Conservation: It is advised to eat on the purchasing day; otherwise it is necessary to keep it in a fresh environment (10-17° C), always in its liquid. If put in the fridge, it is necessary to take it out long before eating allowing it to give it’s best at room temperature. Recipes- The best way is to eat it alone or accompanied with salad, or tomatoes (caprese), but also with prosciutto (Italian hors d’oeuvre) or with white melon. Very good when cut in small cubes with pasta, but always raw. If it really must be cooked it is at it’s best on pizza Data- In 2007 about 35000 tonnes of buffalo mozzarella from Campania was produced, of which 16% (2006 data) was exported to France, Germany, Usa, Great Britain and Switzerland. There are 131 certified dairies; the provinces of Caserta and Salerno represent 90% of the DOP production. Note- The word mozzarella is considered a generic word (like pizza or pasta, etc..) , used world wide for products with no link with historic, cultural and handicraft traditions. The DOP mark has allowed the original product, its territory and its taste to be known, but above all, it has enabled consumers to distinguish uncertified mozzarellas from the real buffalo mozzarellas from Campania, that are always completely controlled from breeding to the market place. Only the dairies that pass an exacting examination can obtain the DOP mark; they are continually monitored by analyses that guarantee the respect of law and high quality standards of the product on the market. Of 600 dairies in Campania, only 120 are certified DOP and can produce, make and sell Buffalo Mozzarella from Campania. * by the Consortium for the safeguard of the Buffalo Mozzarella Cheese from Campania