Slow Food Travel: Another Amalfi 29 July 2021 Beyond its world famous beaches and seaside resorts, the Amalfi Coast is made up of communities and small-scale artisanal productions that protect this paradise from abuse; products which bear witness to the existence of a rich gastronomic heritage. The...
Caucasian Buffalo and Mountain Honey are new Slow Food Presidia in Azerbaijan 28 July 2021 The EU-funded ‘Community-based Value Chain Enhancement in the Greater Caucasus Mountains Area’ (COVCHEG) project has reached another fundamental milestone today: the creation of two new Slow Food Presidia in Azerbaijan. Fitting perfectly into the Biodiversity Strategy for 2030, a core part of...
Settlers’ Icelandic Hen Landnámshæna Named a Slow Food Presidium 18 December 2020 The new status, obtained thanks to the shared efforts of farmers and institutions, recognizes the fundamental importance of this heritage poultry breed to protecting and promoting the island’s biodiversity The Settlers’ Icelandic hen first arrived on the shores of...
A garden in Africa for Alberto 22 September 2021 Creating good, clean and fair vegetable gardens in African schools and communities: back in 2010, this was the main objective with which Slow Food launched the Gardens in Africa project in Turin during the Terra Madre Salone del Gusto,...
Slow Food Cooks’ Alliance Recipe: Frico with Potato and Cavasso and Val Cosa Onion 22 September 2021 Slow Food Cooks’ Alliance member Federico Mariutti draws on the hard work, wisdom and secrets of local food producers and farmers in order to bring to his restaurant the best his local area has to offer, like this frico...
Orkney Boreray Community becomes Scotland’s 2nd Slow Food Presidium August 2021 25 August 2021 Here is proof, if ever it was needed, that Orkney is indeed a very special place! Orkney Boreray is named the second Slow Food Presidium in the whole of Scotland – the other being the North Ronaldsay sheep, also...
The Cooks’ Alliance Recipe: The gnocchi of Giovanni Melis 17 August 2021 I come from a Sardinian farming family. I love nature and all work associated with it, but cooking has always been my real passion. As a kid, when I used to see my grandparents bringing us meat and homemade...
A New Itinerary for Slow Food Travel: Dents du Midi in Switzerland 22 July 2021 After Carinthia in Austria, the Upper Tanaro Valley and the Biella mountains in northern Italy, Grand Entremont and Fully in Switzerland, the latest region to join Slow Food Travel is Dents du Midi, completing the Val d’Illiez’s participation in...
From the Italian Slow Food Cooks’ Alliance, Lila Bentivegna’s Sardine Soup 15 June 2021 On the occasion of Slow Fish 2021, we bring you a fish recipe from Slow Food Chefs’ Alliance Lila Bentivegna, who uses this dish to tell us about her connection to the sea. Lila was born right by the...
The recipe of the Slow Food Cooks’ Alliance of Cuba 13 May 2021 The Macabí fish dumplings recipe is part of Cuba’s culinary heritage. It is very well known in Gibara, Holguín, in eastern Cuba. Its creators, Omar Sánchez Izquierdo and Madelaine Vázquez, have come up with this version of the...
Culinary Argan Oil: A Little-Known Delicacy from a Threatened Ecosystem 6 May 2021 May 10 is the International day of the Argania “The smell of toasted argan kernels takes me back to my childhood, when at the end of the week I would sit by my grandmother and we would prepare the...
