When it comes to food, we are willing to pay more for higher quality, but not without thought. We truly appreciate the better taste in slow-reared, artisan-produced, eco-sourced animal and vegetable products: there really is a difference. Experiment at your will with some of these comparisons:
Dry-cure bacon v. cheap bacon
Buffalo v. cow mozzarella
Diver-caught scallops
Aged Parmigiano-Reggiano v. standard supermarket Grana Padano
Well-aged meat v. supermarket cuts
Organic chicken v. lesser poultry
Recipe: Asparagus, Arugula, Parmesan and Buffalo Mozzarella Salad
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