A frank conversation about

the importance of authenticity


When it comes to
Parmigiano Reggiano,
I don’t believe there
is a substitute for
the real thing.

Larry Olmsted
“Real Food, Fake Food”

Part cautionary tale, part culinary crusade, ‘Real Food, Fake Food’ is an addictively readable, mouthwateringly enjoyable, and utterly relevant book in which Larry Olmsted tells us why real food matters.

American consumers are being sold food
that is not always what it pretends to be.

You’ve seen the headlines: Cheese made from sawdust. Lobster rolls containing no lobster at all. Extravirgin
olive oil that isn’t. Fake foods are in our supermarkets, our restaurants, and our kitchen cabinets.
In his book ‘Real Food, Fake Food’, award-winning food journalist and travel writer Larry Olmsted has exposed the pervasive and dangerous fraud perpetrated on unsuspecting Americans. This fascinating book reveals the shocking deception that extends from high-end foods like olive oil, wine, and Kobe beef to everyday staples such as coffee, honey, juice, and cheese. It’s a massive bait and switch where counterfeiting is rampant and where the consumer ultimately pays the price.

But Olmsted does more than show us what foods to avoid. A bona fide gourmand, he travels to the sources of the real stuff, to help us recognize what to look for, eat, and savor: genuine Parmigiano Reggiano from Italy, fresh-caught grouper from Florida, authentic port from Portugal. Real foods that are grown, raised, produced, and prepared with care by masters of their craft.

Watch this program! Larry Olmsted is joined by Chef Michele Casadei Massari in a conversation facilitated by Elizabeth Falkner, the celebrated chef and respected culinary authority and personality.

These experts will change the way you cook, forever.

Because we’ve always cared about the importance of quality and authenticity in the foods we eat, Parmigiano Reggiano hosted this FREE online conversation between Larry Olmsted and Chef Michele Casadei Massari, the US Brand Ambassador for Parmigiano Reggiano. Chef Michele believes passionately that good food is about simplicity and honesty – which is one of the reasons he is dedicating so much of his time to help American consumers understand what makes Parmigiano Reggiano such a proud icon of Italian culinary tradition.

The conversation between Mr. Olmsted and Chef Michele is facilitated by Elizabeth Falkner the celebrated chef who built her career in San Francisco restaurants, and since 2014 has been focusing on recipe development and consulting for numerous products and brands.

The program was initially hosted live on CFX, the events and programming platform launched by Chefsfeed.com. The program includes a cooking demo where Chef Elizabeth shares a number of fresh and fun pairings with Parmigiano Reggiano.