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It’s Now Illegal to Cook Smelly Food in Italy

It’s Now Illegal to Cook Smelly Food in Italy


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Italy’s Supreme Court just ruled against the ‘crime’ of ‘olfactory molestation’ in a case that pitted neighbor against neighbor

Something smelled fishy...and it really ticked a few neighbors off.

The scent of simmering marinara sauce or lasagna baking in the oven might make your stomach growl, but Italian home chefs beware: If your kitchen smells are too overpowering, you could face a hefty fine. In a case that went all the way up to the highest court in Italy, the country that’s most famous for its odoriferous culinary masterpieces just outlawed stinky cooking. If you commit the crime now known as “olfactory molestation” you may be ordered to pay a fine of up to 2,000 euros, according to The Telegraph.

The ruling originated from a neighborly spat in which residents of an apartment block complained that a couple who lived in the building were consistently cooking up stinky seafood dishes like fritti misti, which is mixed fried seafood.

The judges in Rome described the couple’s cooking as “beyond the limits of tolerability” because “the emission of odors and noises in the overhead apartment on the third floor” would consistently waft to other apartments. One neighbor said during the testimony, “The whole of my apartment became impregnated with the smell of the pasta sauce and the fried fish. It felt like their kitchen was in my flat.”

The Court of Cassation ordered the couple to pay a 2,000-euro fine.

“The courts have to strike the right balance (between people creating the smells and those complaining about them),” Matteo Santini, an Italian lawyer who specializes in neighborly quarrels, told the Italian newspaper La Republica. “There was a man who wanted to prosecute his neighbor because she cooked chicken soup at eight in the morning.”


Green Garlic Recipes: What It Is And How To Cook It (PHOTOS)

Welcome to "WTF, CSA?" Periodically, throughout this CSA season, we'll help you make use of your overflowing CSA baskets. You ask, we answer. That's how this works. Or rather, you shout, "WTF?" into your CSA box and now we're going to tell what on earth to do with all that green garlic.

Around this time of year, in farmer's markets and CSA boxes alike, one of our favorite things on earth happens -- green garlic comes into season. Although green garlic (or spring garlic as it is sometimes called) sounds exciting and exotic, the truth is that it's just the young version of the garlic that we all know and love. Before your garlic divides itself into separate cloves, is picked and dried and sent off to supermarkets all over the world, it starts out as a green plant, with a stalk, leaves and the garlic scapes we dealt with previously for "WTF, CSA?". There are a lot of things to love about green garlic, but we want to highlight two of the biggest ones today:

  1. Green garlic can be used anywhere you'd use regular garlic, but it will impart a slightly less intense, slightly more verdant flavor to whatever you put it into. We often end up using a little more green garlic than we would regular garlic in recipes, but it is also important to note that we really love garlic.
  2. Our favorite thing about green garlic is that the whole plant is edible, from bulb, to stalk, to leaf, to scape. The higher up you get on the stalk, the woodier it usually gets -- once it gets to the point where it would be too tough to chew, cut it off and toss that portion into the bag of vegetable scraps you keep in the freezer for stock. You're all doing that, right?

Although green garlic is great in just about everything, we especially love to make recipes that highlight the specific, springy, summery qualities of this onion family member. We've found some amazing ideas below, but let us know if you have a favorite way to use green garlic in the comments!

Want to read more from HuffPost Taste? Follow us on Twitter, Facebook, Pinterest and Tumblr.


Green Garlic Recipes: What It Is And How To Cook It (PHOTOS)

Welcome to "WTF, CSA?" Periodically, throughout this CSA season, we'll help you make use of your overflowing CSA baskets. You ask, we answer. That's how this works. Or rather, you shout, "WTF?" into your CSA box and now we're going to tell what on earth to do with all that green garlic.

Around this time of year, in farmer's markets and CSA boxes alike, one of our favorite things on earth happens -- green garlic comes into season. Although green garlic (or spring garlic as it is sometimes called) sounds exciting and exotic, the truth is that it's just the young version of the garlic that we all know and love. Before your garlic divides itself into separate cloves, is picked and dried and sent off to supermarkets all over the world, it starts out as a green plant, with a stalk, leaves and the garlic scapes we dealt with previously for "WTF, CSA?". There are a lot of things to love about green garlic, but we want to highlight two of the biggest ones today:

  1. Green garlic can be used anywhere you'd use regular garlic, but it will impart a slightly less intense, slightly more verdant flavor to whatever you put it into. We often end up using a little more green garlic than we would regular garlic in recipes, but it is also important to note that we really love garlic.
  2. Our favorite thing about green garlic is that the whole plant is edible, from bulb, to stalk, to leaf, to scape. The higher up you get on the stalk, the woodier it usually gets -- once it gets to the point where it would be too tough to chew, cut it off and toss that portion into the bag of vegetable scraps you keep in the freezer for stock. You're all doing that, right?

Although green garlic is great in just about everything, we especially love to make recipes that highlight the specific, springy, summery qualities of this onion family member. We've found some amazing ideas below, but let us know if you have a favorite way to use green garlic in the comments!

Want to read more from HuffPost Taste? Follow us on Twitter, Facebook, Pinterest and Tumblr.


Green Garlic Recipes: What It Is And How To Cook It (PHOTOS)

Welcome to "WTF, CSA?" Periodically, throughout this CSA season, we'll help you make use of your overflowing CSA baskets. You ask, we answer. That's how this works. Or rather, you shout, "WTF?" into your CSA box and now we're going to tell what on earth to do with all that green garlic.

Around this time of year, in farmer's markets and CSA boxes alike, one of our favorite things on earth happens -- green garlic comes into season. Although green garlic (or spring garlic as it is sometimes called) sounds exciting and exotic, the truth is that it's just the young version of the garlic that we all know and love. Before your garlic divides itself into separate cloves, is picked and dried and sent off to supermarkets all over the world, it starts out as a green plant, with a stalk, leaves and the garlic scapes we dealt with previously for "WTF, CSA?". There are a lot of things to love about green garlic, but we want to highlight two of the biggest ones today:

  1. Green garlic can be used anywhere you'd use regular garlic, but it will impart a slightly less intense, slightly more verdant flavor to whatever you put it into. We often end up using a little more green garlic than we would regular garlic in recipes, but it is also important to note that we really love garlic.
  2. Our favorite thing about green garlic is that the whole plant is edible, from bulb, to stalk, to leaf, to scape. The higher up you get on the stalk, the woodier it usually gets -- once it gets to the point where it would be too tough to chew, cut it off and toss that portion into the bag of vegetable scraps you keep in the freezer for stock. You're all doing that, right?

Although green garlic is great in just about everything, we especially love to make recipes that highlight the specific, springy, summery qualities of this onion family member. We've found some amazing ideas below, but let us know if you have a favorite way to use green garlic in the comments!

Want to read more from HuffPost Taste? Follow us on Twitter, Facebook, Pinterest and Tumblr.


Green Garlic Recipes: What It Is And How To Cook It (PHOTOS)

Welcome to "WTF, CSA?" Periodically, throughout this CSA season, we'll help you make use of your overflowing CSA baskets. You ask, we answer. That's how this works. Or rather, you shout, "WTF?" into your CSA box and now we're going to tell what on earth to do with all that green garlic.

Around this time of year, in farmer's markets and CSA boxes alike, one of our favorite things on earth happens -- green garlic comes into season. Although green garlic (or spring garlic as it is sometimes called) sounds exciting and exotic, the truth is that it's just the young version of the garlic that we all know and love. Before your garlic divides itself into separate cloves, is picked and dried and sent off to supermarkets all over the world, it starts out as a green plant, with a stalk, leaves and the garlic scapes we dealt with previously for "WTF, CSA?". There are a lot of things to love about green garlic, but we want to highlight two of the biggest ones today:

  1. Green garlic can be used anywhere you'd use regular garlic, but it will impart a slightly less intense, slightly more verdant flavor to whatever you put it into. We often end up using a little more green garlic than we would regular garlic in recipes, but it is also important to note that we really love garlic.
  2. Our favorite thing about green garlic is that the whole plant is edible, from bulb, to stalk, to leaf, to scape. The higher up you get on the stalk, the woodier it usually gets -- once it gets to the point where it would be too tough to chew, cut it off and toss that portion into the bag of vegetable scraps you keep in the freezer for stock. You're all doing that, right?

Although green garlic is great in just about everything, we especially love to make recipes that highlight the specific, springy, summery qualities of this onion family member. We've found some amazing ideas below, but let us know if you have a favorite way to use green garlic in the comments!

Want to read more from HuffPost Taste? Follow us on Twitter, Facebook, Pinterest and Tumblr.


Green Garlic Recipes: What It Is And How To Cook It (PHOTOS)

Welcome to "WTF, CSA?" Periodically, throughout this CSA season, we'll help you make use of your overflowing CSA baskets. You ask, we answer. That's how this works. Or rather, you shout, "WTF?" into your CSA box and now we're going to tell what on earth to do with all that green garlic.

Around this time of year, in farmer's markets and CSA boxes alike, one of our favorite things on earth happens -- green garlic comes into season. Although green garlic (or spring garlic as it is sometimes called) sounds exciting and exotic, the truth is that it's just the young version of the garlic that we all know and love. Before your garlic divides itself into separate cloves, is picked and dried and sent off to supermarkets all over the world, it starts out as a green plant, with a stalk, leaves and the garlic scapes we dealt with previously for "WTF, CSA?". There are a lot of things to love about green garlic, but we want to highlight two of the biggest ones today:

  1. Green garlic can be used anywhere you'd use regular garlic, but it will impart a slightly less intense, slightly more verdant flavor to whatever you put it into. We often end up using a little more green garlic than we would regular garlic in recipes, but it is also important to note that we really love garlic.
  2. Our favorite thing about green garlic is that the whole plant is edible, from bulb, to stalk, to leaf, to scape. The higher up you get on the stalk, the woodier it usually gets -- once it gets to the point where it would be too tough to chew, cut it off and toss that portion into the bag of vegetable scraps you keep in the freezer for stock. You're all doing that, right?

Although green garlic is great in just about everything, we especially love to make recipes that highlight the specific, springy, summery qualities of this onion family member. We've found some amazing ideas below, but let us know if you have a favorite way to use green garlic in the comments!

Want to read more from HuffPost Taste? Follow us on Twitter, Facebook, Pinterest and Tumblr.


Green Garlic Recipes: What It Is And How To Cook It (PHOTOS)

Welcome to "WTF, CSA?" Periodically, throughout this CSA season, we'll help you make use of your overflowing CSA baskets. You ask, we answer. That's how this works. Or rather, you shout, "WTF?" into your CSA box and now we're going to tell what on earth to do with all that green garlic.

Around this time of year, in farmer's markets and CSA boxes alike, one of our favorite things on earth happens -- green garlic comes into season. Although green garlic (or spring garlic as it is sometimes called) sounds exciting and exotic, the truth is that it's just the young version of the garlic that we all know and love. Before your garlic divides itself into separate cloves, is picked and dried and sent off to supermarkets all over the world, it starts out as a green plant, with a stalk, leaves and the garlic scapes we dealt with previously for "WTF, CSA?". There are a lot of things to love about green garlic, but we want to highlight two of the biggest ones today:

  1. Green garlic can be used anywhere you'd use regular garlic, but it will impart a slightly less intense, slightly more verdant flavor to whatever you put it into. We often end up using a little more green garlic than we would regular garlic in recipes, but it is also important to note that we really love garlic.
  2. Our favorite thing about green garlic is that the whole plant is edible, from bulb, to stalk, to leaf, to scape. The higher up you get on the stalk, the woodier it usually gets -- once it gets to the point where it would be too tough to chew, cut it off and toss that portion into the bag of vegetable scraps you keep in the freezer for stock. You're all doing that, right?

Although green garlic is great in just about everything, we especially love to make recipes that highlight the specific, springy, summery qualities of this onion family member. We've found some amazing ideas below, but let us know if you have a favorite way to use green garlic in the comments!

Want to read more from HuffPost Taste? Follow us on Twitter, Facebook, Pinterest and Tumblr.


Green Garlic Recipes: What It Is And How To Cook It (PHOTOS)

Welcome to "WTF, CSA?" Periodically, throughout this CSA season, we'll help you make use of your overflowing CSA baskets. You ask, we answer. That's how this works. Or rather, you shout, "WTF?" into your CSA box and now we're going to tell what on earth to do with all that green garlic.

Around this time of year, in farmer's markets and CSA boxes alike, one of our favorite things on earth happens -- green garlic comes into season. Although green garlic (or spring garlic as it is sometimes called) sounds exciting and exotic, the truth is that it's just the young version of the garlic that we all know and love. Before your garlic divides itself into separate cloves, is picked and dried and sent off to supermarkets all over the world, it starts out as a green plant, with a stalk, leaves and the garlic scapes we dealt with previously for "WTF, CSA?". There are a lot of things to love about green garlic, but we want to highlight two of the biggest ones today:

  1. Green garlic can be used anywhere you'd use regular garlic, but it will impart a slightly less intense, slightly more verdant flavor to whatever you put it into. We often end up using a little more green garlic than we would regular garlic in recipes, but it is also important to note that we really love garlic.
  2. Our favorite thing about green garlic is that the whole plant is edible, from bulb, to stalk, to leaf, to scape. The higher up you get on the stalk, the woodier it usually gets -- once it gets to the point where it would be too tough to chew, cut it off and toss that portion into the bag of vegetable scraps you keep in the freezer for stock. You're all doing that, right?

Although green garlic is great in just about everything, we especially love to make recipes that highlight the specific, springy, summery qualities of this onion family member. We've found some amazing ideas below, but let us know if you have a favorite way to use green garlic in the comments!

Want to read more from HuffPost Taste? Follow us on Twitter, Facebook, Pinterest and Tumblr.


Green Garlic Recipes: What It Is And How To Cook It (PHOTOS)

Welcome to "WTF, CSA?" Periodically, throughout this CSA season, we'll help you make use of your overflowing CSA baskets. You ask, we answer. That's how this works. Or rather, you shout, "WTF?" into your CSA box and now we're going to tell what on earth to do with all that green garlic.

Around this time of year, in farmer's markets and CSA boxes alike, one of our favorite things on earth happens -- green garlic comes into season. Although green garlic (or spring garlic as it is sometimes called) sounds exciting and exotic, the truth is that it's just the young version of the garlic that we all know and love. Before your garlic divides itself into separate cloves, is picked and dried and sent off to supermarkets all over the world, it starts out as a green plant, with a stalk, leaves and the garlic scapes we dealt with previously for "WTF, CSA?". There are a lot of things to love about green garlic, but we want to highlight two of the biggest ones today:

  1. Green garlic can be used anywhere you'd use regular garlic, but it will impart a slightly less intense, slightly more verdant flavor to whatever you put it into. We often end up using a little more green garlic than we would regular garlic in recipes, but it is also important to note that we really love garlic.
  2. Our favorite thing about green garlic is that the whole plant is edible, from bulb, to stalk, to leaf, to scape. The higher up you get on the stalk, the woodier it usually gets -- once it gets to the point where it would be too tough to chew, cut it off and toss that portion into the bag of vegetable scraps you keep in the freezer for stock. You're all doing that, right?

Although green garlic is great in just about everything, we especially love to make recipes that highlight the specific, springy, summery qualities of this onion family member. We've found some amazing ideas below, but let us know if you have a favorite way to use green garlic in the comments!

Want to read more from HuffPost Taste? Follow us on Twitter, Facebook, Pinterest and Tumblr.


Green Garlic Recipes: What It Is And How To Cook It (PHOTOS)

Welcome to "WTF, CSA?" Periodically, throughout this CSA season, we'll help you make use of your overflowing CSA baskets. You ask, we answer. That's how this works. Or rather, you shout, "WTF?" into your CSA box and now we're going to tell what on earth to do with all that green garlic.

Around this time of year, in farmer's markets and CSA boxes alike, one of our favorite things on earth happens -- green garlic comes into season. Although green garlic (or spring garlic as it is sometimes called) sounds exciting and exotic, the truth is that it's just the young version of the garlic that we all know and love. Before your garlic divides itself into separate cloves, is picked and dried and sent off to supermarkets all over the world, it starts out as a green plant, with a stalk, leaves and the garlic scapes we dealt with previously for "WTF, CSA?". There are a lot of things to love about green garlic, but we want to highlight two of the biggest ones today:

  1. Green garlic can be used anywhere you'd use regular garlic, but it will impart a slightly less intense, slightly more verdant flavor to whatever you put it into. We often end up using a little more green garlic than we would regular garlic in recipes, but it is also important to note that we really love garlic.
  2. Our favorite thing about green garlic is that the whole plant is edible, from bulb, to stalk, to leaf, to scape. The higher up you get on the stalk, the woodier it usually gets -- once it gets to the point where it would be too tough to chew, cut it off and toss that portion into the bag of vegetable scraps you keep in the freezer for stock. You're all doing that, right?

Although green garlic is great in just about everything, we especially love to make recipes that highlight the specific, springy, summery qualities of this onion family member. We've found some amazing ideas below, but let us know if you have a favorite way to use green garlic in the comments!

Want to read more from HuffPost Taste? Follow us on Twitter, Facebook, Pinterest and Tumblr.


Green Garlic Recipes: What It Is And How To Cook It (PHOTOS)

Welcome to "WTF, CSA?" Periodically, throughout this CSA season, we'll help you make use of your overflowing CSA baskets. You ask, we answer. That's how this works. Or rather, you shout, "WTF?" into your CSA box and now we're going to tell what on earth to do with all that green garlic.

Around this time of year, in farmer's markets and CSA boxes alike, one of our favorite things on earth happens -- green garlic comes into season. Although green garlic (or spring garlic as it is sometimes called) sounds exciting and exotic, the truth is that it's just the young version of the garlic that we all know and love. Before your garlic divides itself into separate cloves, is picked and dried and sent off to supermarkets all over the world, it starts out as a green plant, with a stalk, leaves and the garlic scapes we dealt with previously for "WTF, CSA?". There are a lot of things to love about green garlic, but we want to highlight two of the biggest ones today:

  1. Green garlic can be used anywhere you'd use regular garlic, but it will impart a slightly less intense, slightly more verdant flavor to whatever you put it into. We often end up using a little more green garlic than we would regular garlic in recipes, but it is also important to note that we really love garlic.
  2. Our favorite thing about green garlic is that the whole plant is edible, from bulb, to stalk, to leaf, to scape. The higher up you get on the stalk, the woodier it usually gets -- once it gets to the point where it would be too tough to chew, cut it off and toss that portion into the bag of vegetable scraps you keep in the freezer for stock. You're all doing that, right?

Although green garlic is great in just about everything, we especially love to make recipes that highlight the specific, springy, summery qualities of this onion family member. We've found some amazing ideas below, but let us know if you have a favorite way to use green garlic in the comments!

Want to read more from HuffPost Taste? Follow us on Twitter, Facebook, Pinterest and Tumblr.