New Slow Food Presidium Launched in the Netherlands to Protect Traditional Boeren Leyden Cheese 30 June 2017 Last Sunday, June 25, Slow Food Netherlands launched the Traditional Boeren Leyden Presidium during the Slow Food in the Park event, a festival held to celebrate the diversity of the Slow Food network and spread the message of good,...
Quality Cane Sugar Comes From Peru to Italy 26 April 2017 Unrefined cane sugar from Tailin in Peru is now available for sale in Italy thanks to the Alce Nero brand, which not only supports the Slow Food Presidium but is now also importing the sugar and distributing it to...
Slow Food Presidium Product Receives Well-Deserved Recognition 20 April 2017 German-French ARTE TV program “at the table” travels to Macedonia to discover a rich heritage of local cuisine, including the Bukovo Pepper. The episode features Slow Food Presidium producer Ilinka Glavevska and her family, who explain its preparation and...
Ugandan coffee: a host of varieties for you to discover at a dedicated festival 13 February 2017 From the Nyasaland Arabica of Mount Elgon, intercropped with ginger and lemongrass, to the Nganda Robusta promoted by the youngsters of Bukunja, to the Kisansa of Luwero, in the Zirobwe district, which grows in the shade of forest trees:...
Polizzi Badda Beans and Stichelton Hosted in Brussels 1 July 2016 Wednesday June 29 was a special day for two producers of European Slow Food Presidia who were hosted in Brussels by the European Commission’s Environment Directorate-General at a Lunchtime Conference. These lunch-hour events are opportunities for debates and exchanges...
Biodiversity Burns in Sicily 20 June 2016 Sicily was devastated last Thursday by 500 wildfires. A strong scirocco wind and torrid heat accelerated the spread of hundreds of fires, which started at the same time in different places across the island. Palermo, Trapani and Agrigento are...
Your signature for Stilton! 20 March 2016 Stilton, one of Britain’s oldest and noblest cheeses, is currently produced by six large cheese producers who blend milk from a number of farms and produce over one million rounds per year. The raw milk version of Stilton, on...
The Taste of Licurì 9 March 2016 Do you want to know about a flavor that lingers in the emotional memory of anyone who spent their childhood in rural Bahia? I’m talking about licurì, the famous “coquinho,” as we call it. If there was one thing...
Strengthening a Network of Meliponiculture in Brazil’s Northeast: Good Practices for the Well-Being of Native Stingless Bees 8 February 2016 Ask any Brazilian what bees bring to mind, and they’ll invariably say “honey” or “sting.” But as ecologist and Slow Food collaborator Jerônimo Kahn Villas-Bôas notes, bees with stingers (apis mellifera) are a foreign import, brought to the country...
A Delicious and Ethical Panettone 30 November 2015 As Christmas approaches, there is renewed collaboration between the Slow Food Foundation for Biodiversity and Venetian pastry maker Fraccaro Spumadoro. For the second year in a row, Torna Natale and the Slow Food Foundation will offer the Eccellente e...
