How much does the Italian-sounding "weigh" cost? The counterfeit of Italian products results in an annual loss of €120 billion for Italy, paradoxically, with the largest counterfeiters of Italian excellence being industrialized nations. Coldiretti has formally criticized this practice, examining the phenomenon of employing terms, images, color schemes, geographical references, and brands suggestive of Italy to advertise and market products—primarily, though not exclusively, in the agri-food sector—that are not genuinely manufactured in Italy. Carbonara, for instance, is among the most frequently imitated recipes internationally: from the incorporation of cream in Belgium or bacon instead of guanciale in Anglo-Saxon nations, to the substitution of different cheeses in the United States in place of pecorino. Also curious is the presence of “bolognese sauce” on supermarket shelves, a tourist-attracting specialty that in Italy has no real tradition. According to Coldiretti, more than two out of every three Italian food products worldwide are counterfeit due to the "Italian sounding" phenomena, with no connection to Italian production or employment. Cheeses are the most counterfeited items, with Parmigiano Reggiano and Grana Padano leading the way, followed by mozzarella, provolone, gorgonzola, pecorino romano, Asiago, and fontina. Then there are notable cured meats ranging from San Daniele to mortadella, as well as extra virgin olive oil, preserves, and fruits and vegetables like San Marzano tomatoes. Outside of the United States, imitation Italian cheeses are prevalent across Australia, South America, and also within the European market. This trend has intensified in certain countries, where "magic boxes" have been introduced to facilitate the domestic production of traditional Italian cheeses, wines, and cured meats within a few days.