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...
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...
Reflections on the Earth Markets and sustainability 30 April 2021 The Earth Markets are one of the most ambitious and complex Slow Food projects, requiring significant and continuous logistical organization between the participating producers. The goal is to create direct links between producers and the public, cutting out the...
The recipe of the Slow Food Cook’s Alliance in Albania 16 April 2021 Altin Prenga was born in Fishtë, a small village in Lezhë county, Albania. He worked in several restaurants in Trentino, Lombardy and Piedmont and after 11 years abroad he returned to his country, where together with his brother Anton, they transformed the family home in Fishtë into the agritourism Mrizi i Zanave, “At...
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...
The Resilience Fund project, aimed at supporting the fishermen of the Mediterranean Prud’homies Slow Food Presidium, was presented today 14 December 2020 This initiative, endorsed by FPT Industrial, was conceived by Slow Food with the aim of promoting collective projects with a significant sustainable and social impact, by helping them develop their potential to transform the food system. A project to...
