One of the consequences of globalization is certainly the spread of food in each country in the world.

Obviously, as Italian food has spread around the world in Italy there are many foreign trends that are becoming increasingly common. Just look around carefully and you can easily see many Chinese restaurants, Japanese, kebab shops, sushi, falafel and other specialties of each region of the world. Not to mention the widespread dissemination of American-style fast food that have invaded the malls and have become almost a status symbol among young people.

These trends, however, were accepted by the people in a rather contradictory Italian who has a culinary tradition of culinary excellence and making use of local products and special issues that are often proposed by Padua and numerous restaurants than any other city.

A recent survey of Coldiretti in Italy it appeared as the mistrust of other culinary traditions is very common among Italian consumers in this way put in place a sort of "resistance" to globalization. Are 4 to 10 because the Italians who claim to have never set foot in a foreign restaurant. And certainly not because of racism or intolerance to these products and the culture they bring with them but for a real distrust on the food itself, the materials used and their quality background.

The very fact made in Italy is one of the sectors most affected by the tough competition of foreign products that due to their lower cost, which denotes many times lower quality, have invaded the Italian market. In fact, while the resistance to globalization may be resisting the consumption of products of foreign origin declared that no one can predict when these products are used directly by the Italian restaurant.

Surely the only way to prevent the consumption of these products on our part from substitutes that mimic the quality of our national product is to bring us in certain places to eat that can guarantee the provenance of raw materials but also their quality thanks to innovative techniques such as cameras placed in the kitchen that can show the patrons the ongoing work of cooks and their collaborators in the kitchen.

But there are many techniques to be, if not completely but almost, of good quality of the food we consume daily and during both lunches in the home. Certainly in the early days will require a little 'getting used to carefully read labels and geographical indications, however, the habit will become too easy and fast but also fundamental to our health.

However, after the green light of the House, by 2010 should be approved as the law requires that within the label to indicate the origin of food of any kind and restricting advertisements mislead the consumer that the product might be misleading , its origin and its quality.