In the last few decades Italian cuisine has altered as a result of rapid and profound changes in lifestyle. The involvement of industry in the food sector and the subsequent improvements in preparation, conservation and distribution has led to modifications of the old system and a raising of food standards but perhaps at the cost of a certain loss of flavour in meats and fresh vegetables. Italian cooking, with its adaptability in preparation, has remained resistant to this, as well as keeping up with the pace of 20th-century life. Italy therefore remains a country with a noble culinary tradition and is renowned abroad as such.

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