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


Drinking milk French – PortogueseSpanishGerman


 

Fruit and Vegetable and Vegetable Preserves
[Avalaible also in FRADEPORSPA]


 

Meat Breed (Cattle)
[Avalaible also in FRADEPORES]


Salt
[Avalaible also in FRADEPORSPA]

 

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