The protocol should follow the guidelines that exist for every product category.

For example, the guidelines state the obligation to use raw milk for cheesemaking; ban the use of chemical flavors,
preservatives and additives; require farming and fishing to be sustainable; obligate the safeguarding of traditional
production techniques and locations; and so on.

The guidelines have been drawn up by the Slow Food Foundation for Biodiversity, in collaboration with experts and producers. They are regularly updated on the basis of suggestions from local coordinators and producers.

 

Baked Goods
[Avalaible also in FRADEPORSPA]


Animal Welfare
[Avalaible also in FRADEPORES]


Cheese and dairy products
[Avalaible also in FRADEPORES]


Cured meat and pig farming
[Avalaible also in FRADEPORES]



Drinking Milk

[Avalaible also in French – PortogueseSpanishGerman]


 

Meat Breed (Cattle)
[Avalaible also in FRADEPORES]


Plant Varieties
[Avalaible also in FRADEPORSPA]


Salt
[Avalaible also in FRADEPORSPA]

 

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