by Rachel Greenberger

The most striking part of food in Italy, of course, is what's on the plate: the flavors, colors, textures and variety that make eating here so hypnotic (even for the locals). But for someone who studies the food industry, the distribution system quickly captivates as well.

How do the Italians move their food so efficiently? How can the economics possibly work to allow the most remote village to stock its little grocery store with fresh produce every day—and at affordable prices? It boggles the American mind.

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Source: http://www.examiner.com/