The best prosciuttos and mozzarellas are from Italy. The best teas are from China. Why can’t anyone who wants to recreate the process anywhere they want? In a greenhouse? In a factory?
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Most of it comes down to environmental conditions, like humidity, temperature, soil type/nutrition, the type of water used and it’s source, etc. It’s really hard to replicate every little detail. Then there’s the case of legality, especially in Italy. There are laws in place that protect these processes from being replicated. For example, that’s why Champagne isn’t technically Champagne unless it’s from the Champagne region. Italians are very prideful of their quality products, hence why they protect them to such degree. They don’t want any cheap “mozzarella” tarnishing the name.
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