What does it mean to reconcile cinema, food, and migration? The Migranti Film Festival, which took place from June 1 to 4, 2018, provided an answer. The four-day event included many meetings, culinary events, and film screenings. For the second consecutive year, the University of Gastronomic Sciences in Pollenzo confirmed its dedication to spreading the stories of migrant communities in Italy and abroad.
The chef, activist, food intellectual and Slow Food vice-president will be awarded the degree at a ceremony on Friday June 22 in Pollenzo. Waters is one of the most influential figures in world gastronomy and has made a fundamental contribution to the definition of the cultural, ethical and social value of food and cooking, in particular in regards to spreading the culture of organic, seasonal eating and the promotion of food education in schools.
Kenya is your home There is only one way to truly understand Slow Food communities. Words are not enough, and even photos and videos do not reveal the soul. We must meet the protagonists in person: the women, men, elderly and children who testify to the power of belonging to a global network. These are …
Slow Food believes that the preparation and the sharing of food can become important driving forces for social liberation for migrant communities. From invisible subjects to visible actors: Through these projects, migrants can become protagonists in cultural initiatives that add value to diversity and enrich the gastronomic heritage of the place where they are living.
There was a large number of communities taking part in the 2018 Migranti Film Festival, from India, Peru, the Dominican Republic, Romania, Morocco, Mexico, Nigeria, and Senegal. Let’s get to know some of the people whom we met in Pollenzo during the four days of the festival. Here the story of Fatimata.
Chef Christian André Pettersen of Restaurant Mondo (Norway) won the Bocuse d’Or Europe 2018, which was held in Turin on June 11-12. The 20 European chefs involved in the competition were invited to highlight some of Piedmont’s most traditional ingredients as well as five “special guests,” products from the Slow Food Presidium project.