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On the can, look for the words ""Pomodoro San Marzano dell'Agro Sarnese Nocerino D.O.P." and the symbols of the Cosorzio and the D.O.P., the latter of which identifies European regional food products that are protected by law. The Cosorzio also assigns a number to each can, labeled as "N° XXXXXXX."
Cento's fake Marzano cost $2 a can. Real Marzano cost about $6 a can.
Did you read the article, OP? The fraud is on this side of the ocean.
Don't blame the Italians. Blame the US industrie who makes you think those are real Italian Marzano tomatoes. The US is well aware what they are buying.
The Italians "send tomatoes to the U.S. with no label, and companies here will put a DOP label on. In America, you can’t put a USDA Organic label on anything, but DOP is not regulated here.”
Consumers should pay close attention to the labels. Obviously not all what SOUNDS Italian IS Italian or authentic.
The company is merely named after the famous tomatoes, which is completely legal to do in the U.S. It doesn’t even bother with faking a DOP label; using the name is enough to confuse most shoppers."
The real Marzano tomatoes are labeled:
"A true San Marzano is labeled as “Pomodoro S. Marzano dell’Agro Sarnese-Nocerino"
Those fake Marzano tomatoes are clearly labeled as grown in the US. https://www.amazon.com/San-Marzano-W...ct_top?ie=UTF8
Again - this is NOT an Italian product. This fake product is made and labeled in the US (don't blame the Italians). READ the label:
"Plum tomatoes named after the region of San Marzano near Naples, Italy have traditionally been the tomatoes of choice for the best flavored tomato sauce."
Yes I did read the article and I was in no way disparaging food from Italy or Italians!! I'm proud of my own Italian heritage. I know how American businesses try to cut corners and cheat as much as they can get away with. This certainly proves that consumers need to be very careful and diligent when they shop.
My mom being married to an italian made lots of tomatoe sauce mostly from tomatoe sauce, tomatoe paste and later in her years bought jars and cans and always added pinches of sugar to the sauces to cut the acid.
Maybe this has been mentioned, I didn't read all the posts. Adding some pinches of baking soda would do the same, cut acid.
I also use a pinch of sugar to cut the acid, plus I like my sauce alittle on the sweet side.
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