> China adjusts tariff policies for Guangdong-Macao cooperation zone
三部門公布橫琴粵澳深度合作區有關稅收政策

China has adjusted tariff policies for the Guangdong-Macao in-depth cooperation zone in Hengqin to promote efficient goods flows and the diversified development of Macao's economy.
中國調整了橫琴粵澳深度合作區有關稅收政策，以推動貨物高效便捷流動，促進澳門經濟多元化發展。

More entities and products will enjoy tax exemption or bonded policies in the cooperation zone, and the processing and manufacturing industry will be encouraged with new duty-free rules for products made from materials from Macao, according to the Ministry of Finance, the General Administration of Customs, and the State Taxation Administration.
中國財政部、海關總署、國家稅務總局(下稱三部門)表示，將擴大合作區享受免稅或保稅政策的主體和貨物范圍，鼓勵合作區內開展加工制造，對合作區內企業生產的含進口料件的貨物實行新的免稅規定。

The authorities also made clear tax policies for personal baggage and delivery items in the cooperation zone to facilitate people's flows and strengthen supervision.
三部門明確了關于合作區個人行李和寄遞物品的相關稅收政策，以便推動人員進出高度便利、加強監管。

A plan released last month said by 2035, the 106-square-kilometer area will become a strong growth engine for the Guangzhou-Zhuhai-Macao science and technology innovation corridor, which is expected to promote appropriate diversity in Macao's economy.
上個月發布的一項規劃稱，到2035年，面積為106平方公里的橫琴粵澳深度合作區將成為廣珠澳科技創新走廊的有力增長極，將促進澳門經濟適度多元發展。

> Italy divided over new pineapple pizza
意大利名廚在披薩上放菠蘿 網友因此吵翻了……

2024 might just be the year that pineapple pizza cracks Italy, thanks to Gino Sorbillo, the renowned Naples pizzaiolo (pizza maestro) who has added the dreaded “ananas” to his menu in Via dei Tribunali, the best-known pizza street in the world capital of pizza.
2024年有些規矩要被打破了，這要歸功于知名那不勒斯披薩大師吉諾?索比略。索比略在世界披薩之都最著名的披薩街Via dei Tribunali的菜單上增加了令意大利人“望而卻步”的菠蘿披薩。

Sorbillo’s creation, called “Margherita con Ananas” costs 7 euros ($7.70).
索比略制作的"Margherita con Ananas"披薩售價7歐元。

But this isn’t your regular Hawaiian: it is a pizza bianca, denuded of its tomato layer, and sprinkled with no fewer than three types of cheese, with the pineapple cooked twice for a caramelized feel.
這可不是普通的夏威夷披薩：這款披薩去掉了番茄層，撒上至少三種芝士，而且菠蘿經過兩次烹飪，帶有焦糖感。

The pineapple is prebaked in the oven and then cools.
菠蘿在烤箱里預烤，然后冷卻。

Then he adds smoked provola (which is a local cheese from Campania), extra virgin olive oil, fresh basil, before popping the pizza in his woodfired oven.
然后，加入煙熏Provola（坎帕尼亞當地的牛奶奶酪），特級初榨橄欖油和新鮮羅勒，將披薩放入木柴烤箱。

As it comes out of the oven, he scatters “micro shavings” of two types of smoked cacioricotta cheese around the crust: one from Sardinian goats, and another from buffalos from the nearby Cilento area.
當披薩出爐時，會在餅皮上撒上兩種熏干酪的“碎屑”：一種撒丁島山羊干酪，另一種奇倫托水牛干酪。

Sorbillo, a third-generation pizzaiolo, told CNN that he created it to “combat food prejudice.”
作為傳承三代的披薩大師，索比略告訴美國有線電視新聞網，制作這款菠蘿披薩是為了"消除食物偏見"。

“Sadly people follow the crowd and condition themselves according to other people’s views, or what they hear,” he said. “I’ve noticed in the past few years, a lots of people were condemning ingredients or ways of preparing food purely because in the past most people didn’t know them, so I wanted to put these disputed ingredients – that are treated like they’re poison – onto a Neapolitan pizza, making them tasty.”
索比略說："可悲的是，人們往往隨大流，讓別人的觀點影響自己。我發現，在過去幾年里，很多人都在抨擊某些食材或烹飪食物的方法，純粹是因為過去大多數人都不了解它們，所以我想把這些有爭議的、被人們視如毒藥的食材放到那不勒斯披薩上，讓它們變得美味?！?/p>

Tasty or not, his pizza – which he launched on social media this week – hasn’t gone down well with many.
不管美味與否，索比略本周在社交媒體上曬出的這款披薩，并不怎么受歡迎。

It has, Sorbillo said, started “uproar” with insults on social media, and his pizza even being discussed on national TV.
索比略說，社交媒體上的攻擊引發了“軒然大波”，他的披薩甚至在國家電視臺上被討論。

One person wrote on X: 'Pineapple pizza is horrible.'
一位網友在X上寫道：“披薩上的菠蘿太可怕了?！?/p>

But another said: 'I'm actually starting to love pineapples on pizza.'
但另一位網友表示：“我真的開始喜歡披薩上的菠蘿了。”

A third wrote: 'Padding pineapple on pizza is like putting banana in spaghetti.'
還有人稱：“把菠蘿放在披薩上就像把香蕉放在意大利面里?！?/p>

But Sorbillo says that those who’ve been curious enough to try it have been favorable. “But I launched it on social media, I put it on the menu without saying anything for a couple of weeks, lots of people have ordered it, even Neapolitans,” he said. “But Italy is split in half about it. And not just Italy. There’s a load of arguments that have opened up about it. I think people in general are not curious. They are mistrustful of anything different.”
但索比略說，那些因為好奇而嘗試過的人都很喜歡。“在我發布社交媒體之前，這款披薩已經在菜單上幾個星期了。很多人都點了它，甚至是那不勒斯本地人。但意大利對此一分為二。不僅僅是意大利。有很多關于菠蘿披薩的討論。我認為人們普遍缺乏好奇。他們不信任任何不一樣的東西。”

Barbara Politi, a food journalist who rushed straight to Naples to try it, was positive.
美食記者芭芭拉直接趕往那不勒斯嘗試，結果令她很欣喜。

“It’s good, fresh, I’m in favor of it,” she said. “Did you know that pineapple has been part of Europe’s food culture since Christopher Columbus tasted it in Guadeloupe in 1493 and brought it back? ”
“這款披薩很不錯，味道新鮮，我很喜歡。你知道嗎，自從1493年哥倫布在瓜德羅普品嘗菠蘿并將其帶回歐洲以來，菠蘿一直是歐洲飲食文化的一部分。”

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