Italy

Historically Italy never developed a large foie gras industry. Like many European countries, Italians enjoyed goose and duck products, but the key culinary tradition in northern regions such as Friuli Venezia Giulia and Lombardy centred on salami, confit and ragù rather than fattened livers[1]. There were small artisanal producers, particularly in Friuli, where families kept geese and occasionally fattened them for their own consumption. Jolanda de Colò, founded in 1976, later revived this niche tradition by adapting French “savoir faire”; the firm studied foie gras production techniques in France and became Italy’s leading producer[2]. However, even Jolanda de Colò imported the live birds from “selected Hungarian farms” and only processed the livers in Italy[3]. Gambero Rosso notes that Jolanda de Colò sourced geese and ducks from Hungarian breeders and sold foie gras alongside other Friulian delicacies[4]. Thus, although legally permitted before 2007, Italian production was economically marginal; there were no industrial farms and no large domestic supply chain. Foie gras consumption was likewise limited. Luxury gastronomy shops sold imported goose and duck liver products from France and Hungary, while a few northern artisanal producers canned or jarred their small output[5]. Consumers encountered foie gras primarily through haute cuisine—fine‑dining restaurants and gourmet shops catering to affluent clientele—or during holidays such as Christmas, when imported foie gras was marketed as an exotic delicacy. Italian consumption was low relative to France; later estimates suggest that, even after the ban, Italian demand remained only about 1 % of French consumption[6], so pre‑ban levels were probably similarly marginal. Because the industry consisted of a handful of processors and importers, there are no reliable figures on output, employment or market value; the business coot report and trade press emphasise that Italy never had a domestic foie gras sector[7].

Before the ban, Italy imported almost all foie gras and processed only a small amount domestically. Jolanda de Colò and a few artisans produced terrines and torchons from imported livers, often marketing them as “Italian foie gras.” There was no evidence of large‑scale gavage operations within Italy. Consumption was also largely reliant on imports, primarily from France and Hungary. According to market analyses, the retail price was around €80–100 per kilogram and the product was sold mainly through online shops, gourmet stores and restaurants[7]. Thus Italy can be classified as a consumer of imports with negligible domestic production.

Italy’s ban stems from Legislative Decree 146/2001, which implemented Directive 98/58/EC on the protection of animals kept for farming purposes. The decree prohibits “the use of equipment or methods of rearing and feeding that cause injury or suffering, and in particular force‑feeding practices”[8]. In practice this meant that force‑feeding ducks and geese was banned, effectively ending domestic foie gras production. The ban became widely publicised in 2007, when enforcement began and Jolanda de Colò ceased force‑feeding, although the decree had been in place since 2001. Importantly, the law did not prohibit sale or import, because Italy could not ban goods legally produced in other EU member states under the mutual‑recognition principle; EU Regulation 543/2008 even sets minimum liver weights (300 g for ducks, 400 g for geese) that implicitly encourage force‑feeding[9]. Italian legislators thus drew the line at production: domestic gavage was illegal, but foie gras produced elsewhere could still be sold. This compromise avoided potential conflicts with EU internal‑market rules and WTO obligations. There were no grandfathering provisions because no major producers existed; the few processors simply shifted to imported livers.

Because domestic production was minuscule, the 2007 enforcement of the ban had little economic impact on producers. Jolanda de Colò continued to import livers and process them into foie gras products[3]. Most Italian consumers may not have noticed the change. However, the ban prompted animal‑rights organisations to target consumption. Essere Animali’s 2015 “Via dagli scaffali” campaign urged supermarkets to stop stocking foie gras; over the following years nearly every major chain—including Coop (2012), Pam (2015), Esselunga (2016), Conad and Eataly (2016), Lidl (2017) and Carrefour (2019)—voluntarily removed it. By the 2020s, foie gras had largely disappeared from supermarket shelves, though it remained available online and in some restaurants. Market research notes that Italy’s foie gras costs €80–100 per kilogram and is consumed primarily in gourmet venues[7]. Animal Equality reports that Italian consumption stands at about one per cent of French consumption[6], indicating a very small market. Imports continued from France, Hungary, Spain and Belgium, but there are no publicly available data on volumes. Overall the ban did not eradicate foie gras from Italy but relegated it to a niche luxury product.

Italian advocacy against foie gras emerged in the early 2000s, inspired by similar campaigns in Switzerland and France. Animal Equality, Essere Animali, LAV (Lega Anti Vivisezione) and OIPA (International Organisation for Animal Protection) played central roles. After undercover investigations in French and Spanish farms revealed ducks and geese confined in narrow cages, suffering esophageal injuries and respiratory problems from force‑feeding[10], activists demanded that Italy enforce its anti‑gavage law and push for an EU‑wide ban. Essere Animali launched its supermarket campaign in 2015; the gradual withdrawal of foie gras from Italian chains became a key victory. OIPA and Animal Equality also organised petitions and lobbying efforts, highlighting that EU Regulation 543/2008’s minimum liver weights encouraged cruelty[9]. In 2023–2024, a coalition of 44 Italian parliamentarians filed motions urging the government to advocate for an EU ban and to support removing the liver‑weight requirement[11]. The advocacy thus combined grass‑roots mobilisation, undercover investigations, media campaigns, and parliamentary pressure. Political viability improved as domestic foie gras production was negligible and public concern for animal welfare grew.

Investigations by Animal Equality (2012) and Essere Animali (2015) provided vivid evidence that force‑feeding causes suffering. Their footage showed birds restrained in individual cages, repeatedly intubated with tubes delivering large quantities of corn mash. The ducks’ livers became diseased—lipidosis, inflammation and necrosis—and many birds displayed laboured breathing, wounds and inability to stand[10]. The organisations argued that this violated EU Directive 98/58/EC’s requirement that animals not suffer unnecessarily. Veterinarians and scientists submitted expert opinions emphasising that hepatomegaly (the enlarged liver) results in pain and metabolic dysfunction, and that mortality rates are higher during the force‑feeding period. Activists also criticised EU Regulation 543/2008’s liver‑weight thresholds, saying they institutionalise cruelty[9]. Environmental arguments—such as water pollution from foie gras farms—played a lesser role in Italy because there were no domestic farms. Public‑health concerns (e.g., zoonotic diseases) did not feature prominently either. Instead, the narrative framed foie gras as an unnecessary luxury causing severe animal suffering.

Opposition to the ban was muted because few Italian producers were affected. Jolanda de Colò adjusted by importing livers and argued that their products were artisanally prepared and should not be targeted. Some chefs and gastronomes defended foie gras as part of haute cuisine and accused activists of cultural intolerance. More significant resistance came from French and Hungarian producers, who lobbied the European Commission to maintain free trade. Italy therefore could not ban imports without violating EU rules. Cultural resistance within Italy was limited; foie gras lacked deep culinary roots and was not part of national tradition. The main struggle for activists was to convert a production ban into a de facto consumption reduction despite the legal allowance of imports. This required persistent campaigning to persuade retailers and consumers. There were no known court challenges to the production ban; enforcement was straightforward because there were no large farms. Politically, the biggest challenge has been achieving an EU‑wide ban, given France’s strong opposition.

The foie gras ban fits within Italy’s broader shift toward stronger animal‑welfare norms. Legislative Decree 146/2001 was enacted alongside other measures regulating animal transport and slaughter. In 2021 Italy outlawed fur farming, and in 2023 it banned the production and sale of cultured meat. The foie gras issue functioned as both a symbolic and substantive reform: it targeted a high‑visibility cruelty in a sector where Italy had little economic stake. The campaign thus complemented, rather than replaced, more substantive reforms such as improving conditions in pig and poultry farms. Animal‑rights groups used the foie gras case to highlight inconsistencies in EU law and push for broader reforms.

Several factors explain why Italy was able to ban force‑feeding: Economic marginality – Italy had almost no foie gras producers; the ban affected few livelihoods. This reduced industry opposition and made legislative action politically inexpensive. Cultural non‑centrality – Foie gras was not ingrained in Italian culinary identity. Consumers associated it with French gastronomy; thus there was little nationalist backlash. The product remained a luxury for a small elite, making its prohibition less contentious. Legal framing – By prohibiting force‑feeding rather than foie gras per se, legislators aligned the ban with EU animal‑welfare directives while avoiding conflict with internal‑market rules. The law targeted the method, not the product, and thus did not infringe on EU trade law. Grass‑roots and parliamentary alignment – Animal‑rights organisations built public support through investigations and retailer campaigns, while sympathetic parliamentarians tabled motions. The synergy between civil society and legislators accelerated reform. Timing – The 2001 decree coincided with growing EU attention to animal welfare and preceded similar bans in other countries. Enforcement in 2007 and subsequent supermarket campaigns occurred when ethical consumption and corporate social responsibility were becoming prominent.

Italy’s experience shows that banning foie gras production is easiest where the industry is negligible. Jurisdictions with significant foie gras sectors (e.g., France or Hungary) will face much stronger economic and cultural resistance. The Italian approach—prohibiting force‑feeding but allowing imports—can function under EU law; however, it means foie gras remains available, albeit in reduced quantities. Activists elsewhere should therefore complement legal bans with market campaigns targeting retailers and consumers, as Essere Animali did. Italy also illustrates that investigative footage and expert testimony can shift public opinion, even when consumption is low. Finally, the case cautions against overgeneralization: Italy’s success derived from the product’s marginal status and the absence of strong domestic producers. Countries where foie gras is culturally embedded or economically important will require different strategies, such as compensation schemes or gradual phase‑outs. [1] L’oca e le sue trasformazioni - FoodEvolvation https://www.foodevolvation.com/loca-e-le-sue-trasformazioni/ [2] CATALOGO-JdC-2020-per-web.pdf https://www.jolandadecolo.it/wp-content/uploads/2020/02/CATALOGO-JdC-2020-per-web.pdf [3] Il Foie Gras - Jolanda de Colò https://www.jolandadecolo.it/foie-gras-2/ [4] Jolanda De Colò - Gambero Rosso International https://www.gamberorossointernational.com/food-producer/jolanda-de-colo/ [5] Foie Gras https://www.bibenda.it/news_bibenda_singola.php [6] Foie gras: le voci contro l’alimentazione forzata in Europa https://animalequality.it/news/2024/05/06/voci-contro-alimentazione-forzata-foie-gras/ [7] Il mercato del foie gras - Italia | Businesscoot https://www.businesscoot.com/it/studio-di-mercato/il-mercato-del-foie-gras-italia [8] [9] Foie gras: stop alimentazione forzata! | Animal Equality Italia https://animalequality.it/campagna/foie-gras-stop-alimentazione-forzata/ [10] Investigazione negli allevamenti di foie gras in Europa https://animalequality.it/news/2012/07/24/investigazione-sotto-copertura-negli-allevamenti-di-foie-gras-europa/ [11] Iniziative di competenza in sede europea volte a contrastare la produzione di foie gras attraverso l'alimentazione forzata, con particolare riferimento all'eliminazione del requisito dei pesi minimi del fegato di anatre e oche di cui al regolamento (CE) n | Gruppo Pd - Camera dei deputati | News, informazioni e tanto altro sulle nostre attività https://www.deputatipd.it/attivita/interrogazione/iniziative-di-competenza-sede-europea-volte-contrastare-la-produzione-di

Size and trends.Italy does not produce foie gras domestically because forced‐feeding has been prohibited since 2004 under Legislative Decree 146/2001, which implemented the EU’s general animal‑protection directive[1]. Without domestic production, consumption is reflected in import volumes. UN Comtrade data (HS 020731 – fresh or chilled fatty livers of ducks/geese) show that Italy imported 26.7 tonnes of raw fatty livers in 2023, slightly more than the 25.4 tonnes imported in 2022 and similar to 26.4 tonnes in 2021[2][3][4]. Imports fell to 16.5 tonnes in the pandemic year of 2020, but were 34.3 tonnes in 2019[5][6]. Prepared liver products (HS 160220) – a broader category that includes terrines and pâtés – amounted to ≈443 tonnes in 2023[7]; only a portion of this volume is foie gras, but it indicates a larger market for processed liver products. Per‑capita relevance.Activist and mainstream Italian sources agree that consumption is extremely low compared with France. Animal equality activists note that Italian consumption is roughly 1 % of French consumption[8], and wine‑industry news likewise states that Italy’s consumption is “about 1 % of France”[9]. Foie gras is therefore an elite niche rather than a mass‑market food. Trend.Imports suggest a stable but small market; volumes remained around 25‑35 tonnes of raw liver in recent years with a dip during the pandemic. However, retail availability has collapsed: a campaign led by Essere Animali persuaded major supermarket chains (Coop, Conad, Carrefour, Esselunga and others) to stop stocking foie gras in 2020‑2021[10]. Activist reports and news articles emphasize that foie gras now appears mainly in gastronomy shops, restaurants or online[11][12]. This suggests that although imports persist, consumer exposure has decreased and the product has retreated into high‑end niches.

Income/class profile.With production banned and supermarkets refusing to stock it, foie gras in Italy is consumed predominantly by wealthy gourmets and tourists. High‑end restaurants such as Osteria Francescana (Modena) offer dishes like Croccantino of foie gras (€100) and Ravioli with black truffle and foie gras (€110)[13]. In Venice, the luxury Club del Doge restaurant sells a dish of Scallops “alla Rossini” (mushrooms, black truffle & foie gras) for €53[14]. Such price points put foie gras firmly in the luxury dining segment. Domestic vs tourists.Foie gras is marketed both to Italian diners seeking haute cuisine and to foreign tourists familiar with French traditions. Major consumption centres are tourist and gastronomic cities—Milan, Rome, Venice, Florence and Bologna—where Michelin‑starred restaurants and luxury hotels cater to international clientele. Activist articles note that the product remains available in gastronomie (delicatessen shops) and is served in upscale restaurants[8], but is largely absent from mainstream Italian households. Demographic or regional concentrations.Because of the high cost and limited availability, consumption is concentrated in urban and tourist centres. There is no evidence of significant regional traditions in rural areas; rather, the dish appears where there is demand for international fine dining. Occasion.Foie gras is typically seasonal or celebratory—consumed at Christmas or New Year dinners, special occasions, or tasting menus. Menus sometimes feature it as part of a Rossini preparation with truffles, signalling indulgence and luxury[15]. The small market size indicates that routine household consumption is negligible.

Domestic production.Italy banned force‑feeding of ducks and geese in Legislative Decree 146/2001; the annex required that from 1 January 2004 the use of forced feeding and live‑plucking be prohibited[1]. Consequently, no legal foie gras production remains. An Italian company, Jolanda de Colò, historically kept geese but learned the French savoir‑faire and now imports goose and duck livers from France; the company produces terrines, torchons and patés in its Italian facility and claims to be a national market leader[16][17]. This indicates that post‑ban domestic processing uses imported raw livers but does not involve force‑feeding in Italy. Imports.With production banned, consumption is supplied by imports. France and Hungary are the main suppliers of raw fatty livers: in 2023 France accounted for ≈17 tonnes of Italy’s imports of fresh/chilled fatty livers and Hungary ≈8.7 tonnes[2]. Spain and Austria supplied small quantities. For processed liver products (HS 160220), Romania, Germany and France are principal suppliers[7]. These figures show reliance on a small number of foreign producers. Imports arrive both as whole livers and as processed products such as blocs, mousses and terrines; wholesale company Demar Alimentari offers French St Orens brand mousse and bloc de foie gras[18]. Re‑export and secondary processing.Italy does not appear to be a significant re‑exporter; imports are largely consumed domestically or processed into value‑added products by companies like Jolanda de Colò. The market is too small to sustain a significant export trade.

Restaurants.Foie gras is most visible in fine‑dining restaurants. Michelin‑starred venues and luxury hotel restaurants serve it seared, in terrine or as part of alla Rossini dishes. For example, Grand Hotel Majestic (Bologna) serves Filetto alla Rossini, a prime beef filet with a slice of seared foie gras, Madeira sauce, black truffle, spinach and toasted brioche[15]. Osteria Francescana and Club del Doge feature foie gras in their tasting menus[13][14]. Gourmet shops and online retailers.Activist and news reports note that after supermarket chains dropped foie gras, it is sold mainly in gastronomy shops and through online gourmet retailers[11][12]. These shops often stock imported French brands or Italian‑processed terrines. The high price—€70–€150 per 250–800 g for bloc or whole livers (observed in online catalogues)—limits purchases to wealthy customers. Hotels, airlines and cruises.Luxury hotels sometimes include foie gras in tasting menus, but there is little evidence of it being a staple on airlines or cruise ships departing Italy. The product appears more in ground‑based hospitality than in transport catering. Private homes vs public dining.Given the lack of supermarket distribution and the high price, most consumption is outside the home—in restaurants or special events. Private purchases occur through gourmet shops or online orders but are niche. Key cities.Cities with significant culinary tourism—Milan, Rome, Venice, Florence, Bologna—are the primary venues for foie gras consumption. In smaller towns and southern regions, the product is rarely encountered.

Importers and distributors.Italy’s foie gras market is supplied by importers such as Demar Alimentari, which distributes French St Orens blocks, mousses and rillettes[18], and by Jolanda de Colò, which imports raw livers from France and transforms them into terrines, torchons and other specialties[16]. High‑end restaurants often source directly from these distributors. Role of luxury hospitality.Luxury hospitality and haute cuisine drive demand. Since supermarkets banned sales, the remaining market is anchored in Michelin‑starred restaurants, luxury hotels and gastronomies. Tourist demand—especially from American, Asian and northern European visitors—sustains consumption. Price positioning.Foie gras in Italy is ultra‑luxury. Restaurant dishes with foie gras typically cost €50–€150; wholesale blocks of foie gras retail at €70–€150 depending on weight. The price and exclusivity reinforce its perception as an indulgent delicacy. Product role.Foie gras appears more as a garnish or element in a dish (e.g., a seared slice on steak or within a terrine) than as a central course. Its presence lends prestige to menus but is not a staple item. Shifts toward substitutes or ethical claims.Animal‑welfare activism has prompted some chefs to remove foie gras entirely, while others highlight “ethical” versions (e.g., foie gras sans gavage from Spain or products marketed as goose liver but without force‑feeding). However, such alternatives remain rare; the small Italian market has not developed significant plant‑based substitutes.

Common preparations.Italian chefs adopt both classic French techniques and creative interpretations: Seared foie gras: A slice is sautéed and served atop beef filet or scallops, often paired with truffle and Madeira sauce as in filetto alla Rossini[15]. Terrine and torchon: Cylindrical or loaf‑shaped preparations served chilled with brioche or fruit compote; Italian producers like Jolanda de Colò make terrines marinated in Calvados and other spirits[17]. Croccantino di foie gras: Massimo Bottura’s signature, where the liver is marinated in milk and Calvados, formed into a terrine, coated in caramelised nuts, injected with aged balsamic vinegar and served on a stick[19]. This dessert‑like treat fuses Italian and French techniques. Paté and mousse: Spreadable preparations served with bread or crackers, often sold by importers and delicatessens[18]. Pairings and accompaniments.Foie gras is often paired with sweet wines (Sauternes, Marsala), fruit compotes, balsamic vinegar, truffle, and toasted brioche. Italian menus integrate local ingredients (aged balsamic, truffles, pan brioche) to give a regional touch. Integration into local cuisine.Despite being French in origin, foie gras has been incorporated into Italian gastronomic culture in dishes like alla Rossini and modern reinterpretations by renowned chefs. However, it remains an imported luxury rather than a tradition.

Narratives and framing.In menus and marketing, foie gras is described using terms such as “luxury,” “prestige,” “delicacy” and references to French terroirs like Périgord. Italian producers emphasise craftsmanship and tradition; Jolanda de Colò claims to have learned the French savoir‑faire[16]. Advertising highlights the product’s gourmet status rather than its production methods. Normalization vs ambivalence.Public debate in Italy is ambivalent. Major newspapers describe foie gras as a niche product still sold despite controversy[20], while activist groups call for an EU‑wide ban and note that consumption in Italy is tiny[8]. The term “torture” is used by activists and was echoed in legislative debates when the government banned force‑feeding[1]. As a result, many Italians associate foie gras with animal cruelty and French luxury rather than with their own culture. Justification and defence.Chefs and restaurateurs justify serving foie gras by invoking tradition (the Rossini repertoire), the ingredient’s gastronomic value, and consumer demand from well‑heeled diners. Others avoid the product or replace it with less controversial ingredients to align with changing consumer sensibilities.

Marketing and labels.Foie gras sold in Italy is often marketed with French geographic appellations (“Foie gras de Canard du Sud‑Ouest”, “Périgord”), reinforcing authenticity. Gourmet retailers emphasise hand‑crafted preparation, heritage breeds, and natural ingredients. The term foie gras itself is used without translation; producers seldom mention “force‑feeding”, instead using euphemisms like “traditional fattening”. On restaurant menus, dishes highlight pairings (truffle, balsamic) rather than the method of production. Explicit vs discreet advertising.Because of the controversy, advertising is generally discreet. Products are not advertised on television or mainstream supermarkets. Instead, marketing occurs through gourmet catalogues, online shops and restaurant menus, targeting a knowledgeable clientele. Activist campaigns, by contrast, have been highly visible and use graphic language to criticise force‑feeding.

Legal status.Italy transposed EU Directive 98/58/EC through Legislative Decree 146/2001, which forbids “forced feeding of ducks and geese and plucking of live birds” from 1 January 2004 and calls for reconversion of farms[1]. Production of foie gras is therefore illegal. Sale and importation, however, remain legal, as the ban targeted production methods rather than the product itself[12]. This legal asymmetry allows consumption of imported foie gras. Enforcement reality.Because there is no domestic production, enforcement focuses on imports. There is little evidence of illicit production within Italy. Activist groups campaign for a complete EU ban, but Italy’s existing ban on production is widely observed. Public opinion and activism.Animal‑welfare organisations such as Essere Animali and Animal Equality have mounted high‑profile campaigns. They successfully pressured all major supermarket chains (Coop, Conad, Carrefour, Esselunga, Lidl and others) to remove foie gras by 2021[10], citing the harm caused by force‑feeding[21]. Public opinion surveys are scarce, but media coverage suggests increasing awareness and discomfort with animal cruelty, especially among younger consumers. Notable controversies.In the early 2000s Italy’s ban on force‑feeding prompted criticism from foie gras producers. More recently, the controversy has shifted to distribution: activists exposed undercover footage of Italian gourmet shops selling French foie gras produced through gavage, sparking calls for a ban on sales. There have been no major court cases concerning consumption, but the issue remains part of broader EU debates on animal‑welfare standards.

Persistence of consumption: Foie gras persists in Italy despite the production ban because it occupies a niche luxury market. Imports from France and Hungary ensure supply, and domestic processors like Jolanda de Colò add value through terrines and torchons[16]. Wealthy locals and tourists sustain demand through fine‑dining restaurants and gourmet shops. Drivers of consumption: The product’s appeal stems from culinary prestige (association with haute cuisine, Rossini dishes) and tourism. Chefs use foie gras to signal sophistication and tradition. Without consumer demand from high‑income diners and foreign tourists, the market would shrink. Vulnerabilities: The market is vulnerable to activism and regulation. All major supermarkets dropped foie gras due to activist pressure[10], reducing exposure. Italy’s consumption represents only ≈1 % of France’s[8][9], making the market small and potentially expendable. An EU‑wide ban on force‑feeding would likely halt imports, and continued moral scrutiny could persuade more chefs to remove foie gras from menus. Position in the global economy: Italy is a minor consumer in the global foie gras economy. Its ban on production aligns it with Northern European countries advocating for higher welfare standards, yet it still imports from producing countries. Italy’s role is primarily that of a luxury end‑market, demonstrating how global supply chains deliver controversial foods to niche consumers even where production is outlawed. [1] Dlgs 146/2001 https://www.parlamento.it/parlam/leggi/deleghe/01146dl.htm [2] Italy Fresh or chilled fatty livers of geese or ducks imports by country | 2023 | Data https://wits.worldbank.org/trade/comtrade/en/country/ITA/year/2023/tradeflow/Imports/partner/ALL/product/020731 [3] Italy Fresh or chilled fatty livers of geese or ducks imports by country | 2022 | Data https://wits.worldbank.org/trade/comtrade/en/country/ITA/year/2022/tradeflow/Imports/partner/ALL/product/020731 [4] Italy Fresh or chilled fatty livers of geese or ducks imports by country | 2021 | Data https://wits.worldbank.org/trade/comtrade/en/country/ITA/year/2021/tradeflow/Imports/partner/ALL/product/020731 [5] Italy Fresh or chilled fatty livers of geese or ducks imports by country | 2020 | Data https://wits.worldbank.org/trade/comtrade/en/country/ITA/year/2020/tradeflow/Imports/partner/ALL/product/020731 [6] Italy Fresh or chilled fatty livers of geese or ducks imports by country | 2019 | Data https://wits.worldbank.org/trade/comtrade/en/country/ITA/year/2019/tradeflow/Imports/partner/ALL/product/020731 [7] Italy Preparations of animal liver imports by country | 2023 | Data https://wits.worldbank.org/trade/comtrade/en/country/ITA/year/2023/tradeflow/Imports/partner/ALL/product/160220 [8] Foie gras: le voci contro l’alimentazione forzata in Europa https://animalequality.it/news/2024/05/06/voci-contro-alimentazione-forzata-foie-gras/ [9] Foie gras, per il 74% dei francesi è inaccettabile. Ma la Francia resta il primo produttore al mondo - WineNews https://winenews.it/it/foie-gras-per-il-74-dei-francesi-e-inaccettabile-ma-la-francia-resta-il-primo-produttore-al-mondo_524214/ [10] Victory! All Italian supermarkets say no to foie gras https://www.essereanimali.org/en/2021/02/victory-italian-supermarkets-say-no-to-foie-gras/ [11] [21] Foie gras: stop alla vendita in tutti i supermercati italiani - VEGANOK https://www.veganok.com/foie-gras-stop-alla-vendita-in-tutti-i-supermercati-italiani/ [12] Foie gras: una tortura ancora lecita? https://ilfattoalimentare.it/foie-gras-tortura-lecita.html [13] Menu - OSTERIA FRANCESCANA https://osteriafrancescana.it/menu/ [14] Our Menus https://www.clubdeldoge.com/our-menus [15] Viaggio nei sapori di Bologna al Majestic | Grand Hotel Majestic - Hotel 5 stelle Lusso https://grandhotelmajestic.duetorrihotels.com/it/hotel-5-stelle-lusso-bologna-italia/viaggio-nei-sapori-di-bologna-al-majestic [16] [17] CATALOGO-JdC-2020-per-web.pdf https://www.jolandadecolo.it/wp-content/uploads/2020/02/CATALOGO-JdC-2020-per-web.pdf [18] Demar Alimentari Srl https://www.demaralimentari.it/ [19] Croccantino di foie gras - Italia a Tavola https://www.italiaatavola.net/articolo.aspx [20] «Mai più animali sfruttati per il foie gras, l’Italia conduca la battaglia» | Corriere.it https://www.corriere.it/scienze-ambiente/24_marzo_03/mai-piu-animali-sfruttati-il-foie-gras-l-italia-conduca-battaglia-c1562ac8-d976-11ee-8821-7991a0cc0deb.shtml