Sicilian Street Foods and Chemistry

Michele Barone is an Experienced Consultant working in the field of food science and technology, and in restoration chemistry. His work in food science focuses mainly on food packaging and correlated failures, and selected food products with a dedicated tradition (for instance, the Mediterranean Diet). More recently, he has written about food traceability systems in the field of European cheese products. Michele currently works at the Association ‘Componiamo il Futuro’ (CO.I.F.) in Palermo, Italy (sector: professional training). He has recently published ‘Dietary Patterns, Food Chemistry and Human Health’ and ‘Quality Systems in the Food Industry’ in the series SpringerBriefs in Chemistry of Foods. Alessandra Pellerito is a Biologist who graduated from the University of Bologna, Italy (2013), after completing her initial B.Sc. in Biology (Palermo, Italy). After a short stay in the United Kingdom, Dr Pellerito moved to Germany (Magdeburg), where she worked for two years as a Research Assistant at the Leibniz Institute for Neurobiology. At present, Dr. Pellerito works as a Food Quality Responsable in the private sector (Italy). She has published numerous articles on food chemistry, in particular on authenticity problems, traceability, and food labeling in the current European market.

• The Street Food Culture in Europe.- The Authentic Arancina.- The Authentic Sfincionello.- The Authentic Pane ca Meusa and Pane e Panelle.- The Authentic Pane e Panelle.