Carbonara by troops from the United States. It was included in Elizabeth David's "Italian Food", an English-language cookbook published in Great Britain in 1954. Carbonara Carbonara () is an Italian pasta dish from Rome made with egg, hard cheese, guanciale (or pancetta), and pepper. The recipe is not fixed by a specific type of hard cheese or pasta. The cheese is usually Pecorino Romano. Spaghetti is the usual pasta, however, fettuccine, rigatoni, linguine, or bucatini are also used. Either guanciale or pancetta can be used. Another common substitute outside Italy is lardons of smoked bacon. The dish was created in the
Organic food culture products plays a slightly different role. Labeling is necessary to put a greater emphasis on tracing food, which is perceived as a step toward safety. The Italian debate on GM food is very recent (late ’90s) and has grown rapidly. Food safety has become a media issue, which has encouraged consumers to prefer organic products considering the fact that 77% of Italian adults are convinced that organic food is better for them. Organic food is portrayed as safer, expressing cultural traditions and territorial awareness. Associazione Italiana per l’Agricoltura Biologica reports a growth in organic acreage, therefore, Italy is one of