Editorial method & sources

We separate cultural description, recipe adaptation and safety guidance. Sources are selected by preferring public authorities, food-safety bodies, official tourism/cultural institutions and established specialist publications.

Core source families

• European Food Safety Authority (EFSA) – food hygiene and safe handling.
• USDA Food Safety and Inspection Service / FDA – cooking temperatures and seafood safety where relevant.
• Italian regional and municipal tourism/cultural institutions for traditional dishes.
• Peer-reviewed or academic sources for specific foods such as balut.

Individual articles may be updated when better primary sources become available. Editorial corrections can be requested through the report-content page.