I was in Bologna not too long ago and I was baffled by how fresh, high quality ingredients are available at affordable prices. I've seen similar quality ingredients in the Bay Area but they charge an arm and a leg for it. I don't know how the Italians do it or why we Americans have such a hard time doing something similar.
That's a good question. I think it has to do with a lot of food that are not calorie dense and more likely to satiate you simply taste better fresh and not so great past a certain age. On the flip side, foods that tends to taste good for a long time also tend to be calorie dense and some studies suggest aren't likely to trigger the signals for satiation.
