Slow Food Presidia Guidelines

Guidelines exist for every product category and are used to draw up the production protocols.

The Presidium guidelines specify, for example, that cheese must be made with raw milk, that chemical flavorings, preservatives, and additives are not allowed, also farming and fishing techniques must be sustainable, traditional production processes and facilities must be preserved, and so on.

These guidelines are prepared by the Slow Food Foundation for Biodiversity in collaboration with experts and producers. They are refined and updated regularly based on suggestions from local coordinators and producers.