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The 14th edition of Terra Madre Salone del Gusto will take place in Turin from September 22-26, 2022. Terra Madre, the largest gathering of the Slow Food network, aims at designing a different future for food, a future that takes shape through the daily choices of individuals, in the collective efforts of communities, and in the policies of both public and private institutions. Over 3000 delegates from 130 countries and more than 700 exhibitors will participate in the event.
Around 31 delegates, including family farmers, producers, chefs, academics, activists from the Slow Food Youth Network (SFYN) and students will represent the Maghreb at the event, bringing their experiences and food products to Turin. Several meetings and RegenerActions will be dedicated to the Maghreb and its products.
On Friday, September 23 at 7 p.m. Saadia Dibe and Yamna Agaliou from Morocco of the soon-to-be-launched Tigri Smoked Mussel Presidium is featured in a dinner alongside the Black Queen of Taranto Mussel Presidium at the Puglia region stand.
On the same day at 12 p.m. in the Berta Caceres Arena, Yassine Skandrani from Tunisia will speak at the Opening Ceremony, bringing the voice of Slow Fish to Terra Madre Salone del Gusto.
On Saturday, September 24 at 12 p.m. in the World Garden, at the Sustainable Water Management Techniques meeting, Boujemaa Gueghlan of Morocco will show how terracotta jars can be a solution to guarantee the crops a constant soil humidity during the dry season.
On the same day at 1 p.m. Jamal Lahoussain from Morocco, founder of Migrations & Développement, and spokesperson for the Slow Food Community Agriculture et cuisine traditionnelle du mont Serwa takes part in the forum Reinhabiting The Highlands at the Gino Strada Arena.
At 3 p.m. Souhad Azennoud of Morocco, coordinator of the Rif einkorn wheat Presidium is one of the participants in the forum Good, Clean, Fair… And Healthy! in the Food and Health space, in collaboration with Reale Mutua.
At the Terra Madre Kitchen, a stage for the Slow Food Cooks’ Alliance and other cooks from the Slow Food worldwide network it will be possible to taste different Maghrebi couscous and Taliouine Saffron tea with Nassira Facih from Algeria and with Khadija Eljazouli from Morocco at Sunday, September 25 at 12 p.m.
At 11 a.m. on Sunday, September 25 the Moroccan teacher Fairouz Elagy and the Burkinabé cook Franceline Tarnagda will be the protagonists of the RegenerAction educational activity Flavors Of Africa: From Maghrebi Spices To The Burkinabe Stock Cube That Grows On Trees, where they teach the participants how to make chermoula sauce and how to use spices in tajines and other dishes, as well as soumbalà, a fermented condiment made with the seeds of the neré tree.
On the same day at 3.30 pm during the RegenerAction tasting activity Morocco and Mountain Couscous Souhad Azennoud and Khadija Eljazouli show participants the patient art of couscous preparation, using the Rif einkorn wheat (Slow Food Presidium). The meal will be served with saffron tea prepared with Taliouine Saffron (Slow Food Presidium) by Mina Ben Abderrahmane and the Agriculture et cuisine traditionnelle du mont Serwa Slow Food Community.
At 6.30 pm Abdellah Aarab of Slow Fish Tigri Community will take part in the forum Dialogue Between Diasporas and Communities of Origin on Rural Development at the Berta Cáceres Arena where diasporas from different countries will have the chance to meet their communities of origin.
In the booth of the MedAgriFood Resilience Project coordinated by DAGRI Department of the University of Florence, focusing on Agricultural Heritage (GIAHS) in the Mediterranean, Said Gharby will introduce the Slow Food Presidium of the traditional Argan oil and lead a guided tasting session of different oils. The space will also host the future presidia of ancient varieties of figs cultivated in GIAHS Hanging gardens of Djebba el Olia in Tunisia.
Meet some delegates
Beyond the official program, many delegates from Maghreb will be present at Terra Madre Salone del Gusto.
- Nassira Facih, Algerian chef, works with local products and traditional cuisine. She reported for the ArK of Taste the Cous cous noir of Constantine.
- Abdellah Aarab is a cook and artisanal fisherman on foot, founder and president of the Amoud association, founder and director of Tigri Slow Fish Aglou. He is also the spokesperson for the Slow Food Aglou Slow Fish Community for the promotion of seafood products.
- Yamna Agaliou is a young mussel picker, president of the newly formed Tigri Femmes cooperative, which brings together 68 women from 3 villages: Imi Oknari, Albarj and Teguert, in the province of Agadir. They are all part of the Slow Fish Tigri Community.
- Souhad Azennoud, trainer in agroecology, oil producer, coordinator of the Rif einkorn wheat Presidium and of the Slow Food Community Jballas pour la Biodiversité twinned with the Valdarno Community. She is a biodiversity activist of the Moroccan Rif and over the years she has realized that the only sustainable way to live sustainably in the region is to cultivate olive trees together with cereals and legumes. After recovering the Rif einkorn wheat, now grown by all members of the community, today she is working on traditional durum wheat, rye and Atlas Pistachio.
- Mina Ben Abderrahmane is a quality controller in all stages of saffron such as production, drying, storage, packaging and marketing. She is also a member of the Slow Food Community “Agriculture and traditional cuisine of Mount Serwa”.
- Gueghlan Boujemaa, consultant and trainer in sustainable agriculture, master’s degree in Ecology of Natural Ecosystems and Environmental Management. He works on several agroecological, permaculture and organic projects with farmers, NGOs, schools and universities.
- Saadia Dibe, young mussel picker, president of the newly formed Tigri Femmes cooperative, which brings together 68 women from 3 villages: Imi Oknari, Albarj and Teguert, in the province of Agadir. They are all part of the Slow Fish Community of Sidi Bounouar.
- Fairouz Elagy, high school teacher, passionate about traditional cooking. She is also interested in the relationship between cooking, health and education.
- Fatiha Eljazouli, daughter of farmers, doctoral student in social sciences and president of the Agricultural Amasnighrem women’s cooperative specializing in the production of pasta and couscous from local cereals, is Head of the Communities of Traditional Cereal Producers and Couscous Artisans of Agoujgal.
- Khadija Eljazouli is a local barley and durum wheat producer in the Tamaguert – Touama – El Haouz region of Marrakech. She is also a producer of artisanal couscous. She is part of the Amasnighrem cooperative as an advisor.
- Said Gharby is a professor of analytical chemistry and quality control at the Polydisciplinary Faculty of Taroudant, at Ibn Zohr University, and spokesperson for the Slow Food Community “Taroudant for the promotion of local products”.
- Jamal Lahoussain is founder of the NGO Migrations & Développement and spokesperson for the Slow Food community Agriculture and cuisine traditionnelle du mont Serwa.
- Faouzi Djebbi from Tunisia is the President of “Claires Fontaines” for the safeguard of the hanging gardens of Djebba el Olia and of the Association “Festival Elkarmous”. He is also the coordinator of the project “Hanging gardens from Djebba El Olia”, a community for the safeguard of the ancient figs of Djebba recognized as Globally Important Agricultural Heritage Systems (GIAHS).
- Yassine Skandrine, Tunisia, is a teacher and researcher. He has coordinated several studies, projects and organized seminars and workshops at the national, Maghrebian, Mediterranean and African levels in the field of artisanal fishing. He is now working with the Ministry of Fisheries and is part of the Slow Fish international Advisory Board.
Finally, on Monday 26 at 12 noon, representatives of the Moroccan Slow Food Communities involved in the Réseau De-Développement Du Tourisme-Solidaire (RDTS) will meet Slow Food Travel Canton Valais (Swisse) and Slow Food Travel Montagne Biellesi delegates, to establish a link and benefit from a training session on the Slow Food Travel approach.
Check out the full event program
Terra Madre Salone del Gusto is organized by Slow Food, Piedmont Region and City of Turin, with the patronage of the Ministry of Agriculture Food and Forestry, the Ministry for Ecological Transition and Anci. The event has been made possible by the support of companies who believe in the values and objectives of the event, including Main Partners: Iren, Lavazza, Parmigiano Reggiano, Pastificio di Martino, QBA – Quality Beer Academy, Reale Mutua and UniCredit; Fondazione Compagnia di San Paolo, Fondazione CRT, Consulta delle Fondazioni di origine bancaria del Piemonte e della Liguria.