Recipes - Slow Food International

The Spain you least expect: Vanesa Bustos’ Valencian “threads of God”

18 January 2022

Chef and cooking instructor Vanesa Bustos will bring Spanish flavors to the table in this edition of: In Cucina con Slow Food. A format of Slow Food Italy where Chefs of the Alliance share techniques, experiences, and values in every lesson. By teaching this recipe Vanesa will take the attendees on a culinary trip to …

Two Dishes in One Pot: Doshama Pilaf and Rice Pilaf with Dill

17 February 2021 Anna Kanshieva

Doshama Pilaf and Rice Pilaf with Dill: this month’s Cooks’ Alliance recipe is a traditional Azerbaijani rice specialty. Firdovsi Ismayilov, a chef from the Slow Food Cooks’ Alliance in Azerbaijan, has shared with us his recipe for a hearty and flavorful dish often served at festive occasions like New Year’s Eve or Novruz, a national …

Plum and honey crumble

25 January 2021

The Chefs’ Alliance recipe of this month is Swiss honey flavoured crumble. Brigitte Streiff shared with us the recipe for a very easy to do dessert, but don’t make it unless you signed the “Save the bees and farmers” petition to be submitted to the European Commission to ban pesticides that are harmful to our …

Where Have You Bean?

22 January 2021 Carolina Modena and Richard McCarthy

If you didn’t know beans are serious stuff, you just don’t know beans! Beans have been disparaged for years as “poor food.” Worse, during periods of economic boom and rapid urbanization, culinary leaders neglect legumes and pulses as remnants of the peasant past. Back to the Future Today beans are enjoying a fresh wave of …

La Vellutata del Recupero: A Delicious Approach to Reduce Food Waste

24 November 2020

We received a story of resilience and community from the Italian Cooks’ Alliance Network. A story of respect for food, its origins, and the best way to use every bit of each ingredient to feed the soul. From the medieval village of Pianetto di Galeata, the story of La Campanara is one to bring joy …

The Bread of the Dead, Calaveras and Other Food of Remembrance

3 November 2020

I’ve always loved the last days of October and the first of November because I love the celebrations of the dead. I find a lot of life within them, and the idea of a link that can’t be broken, whether or not there is a life beyond this one. And that’s why today’s article for …

SFYN Drink Festival, An Online Celebration

20 August 2020

After a successful Baking Festival, the Slow Food Youth Network tried their fermentation skills to the art of drinks with the SFYN Drink Festival held virtually on Instagram on August 1, 2020, an online celebration that allowed participants to connect with drink artisans from all over the world. Throughout the day, the participants shared recipes …

Confit Bean Stewed with Pagel

14 August 2020

Marrying the creamy Confit Bean and the delicate Mediterranean Pagel fish, chef and cooking educator, Vanesa Bustos, from the Palancia-Mijares convivium in Spain, created a delicious recipe that represents this corner of the world and promotes biodiversity. Vanesa began her career in the kitchen at the age of 25, first studying in the kitchen school …

Rolls of Costardelle: A Slow Food Cook’s Alliance Recipe

6 June 2020 Adriana Sirone and Enzo Saya

Adriana Sirone, owner of the restaurant Casa e Putìa in Messina, Italy, has gathered a group of professionals from outside the kitchen, to provide the hospitality and welcoming spirit of home. “Even though Casa & Putia has only one owner, it is the shared and realized dream of four friends in love with their land, …

Meatless Monday with Fonio Stuffed Peppers from West Africa

24 April 2020 Richard McCarthy

Is fonio the next supergrain to take the planet by storm? A perfect grain for the semi-arid lands of the Sahel, it has long been relied upon as the staple that got the populations of Burkina Faso, Senegal, etc. through lean periods. With deep root systems, this ancient grain prevents soil erosion and needs little …