With the arrival of the summer season and the celebration of Ferragosto, there are many opportunities for a friendly holiday, often involving the preparation of food on the grill. The Italian tradition offers a wealth of experience in this, but it is important to do it in an environmentally friendly way. For this, it is recommended to use wood certified as ecologically clean, which comes from forests managed according to ecological standards and has a clear supply chain.
Research shows that about a third of consumers (31.9%) are willing to pay 10% more for wood from sustainable sources. One in five would pay 15% more, and 14.3% - up to 20% more. 7.7% are ready to spend up to 25% more for ecological cooking.
The choice of certified wood also depends on the type of wood used. For example, oak and strawberry are excellent for grilling red meat, while olive and peach are better for white meat and fish. Wood smoking can enhance the flavor of meat, fish, vegetables and cheeses.
PEFC Italia, an organization supporting sustainable forest management, has studied the effect of different types of wood on the taste of food. In particular, a study published in the journal "Food Research International" shows that the use of wood for cooking and smoking can significantly affect the taste of products.
Ecological wood for the gastronomic supply chain is a product that can be traced using tools such as blockchain or PEFC certification. It must not come from illegal logging and must not contribute to deforestation. Italy is the world's largest importer of firewood, which highlights the importance of choosing sustainable wood.
Wood is an important element of Italian cuisine and winemaking, used for various processes. Recipes and food processing technologies have a significant historical tradition that continues to this day and is an integral part of the production of certified products. PEFC Italia emphasizes the importance of choosing certified wood to add flavor to food and support local gastronomic chains.
The results of the firewood study confirmed previous conclusions about the importance of ecological certification of charcoal for barbecues. The main characteristics that consumers value are local origin, high quality and the presence of certification, for which they are willing to pay up to 2.5 times more.
There are several techniques of using wood for cooking, such as contact, preservation , cooking and smoking. Wood adds a special flavor to food, depending on the type of wood used. Chestnut and oak are used to age wines and liqueurs, and chestnut, cherry, juniper and other types of wood are used to produce balsamic vinegar from Modena and cheeses.
Grilling also depends on the type of wood. Oak provides a classic smoky flavor, olive brings out the flavor of lamb, beech gives a grassy feel, apple adds a sweet fruity note, alder is perfect for seafood, and cherry is perfect for all types of meat.
Smoking food - it's a traditional technique that adds intense flavor thanks to the smoke from burning wood. The choice of wood for smoking depends on the food: cherry and oak are suitable for red meat, olive and peach wood for white meat and fish, and walnut for game. Maple and bay leaves are ideal for vegetables and cheeses.
