Ark of Taste - Slow Food International

Biodynamic pork brawn, siphon bread and organic Naccari caviar

16 March 2021

A new recipe from the Slow Food Chefs’ Alliance in Germany: biodynamic pork brawn, siphon bread and organic Naccari caviar. Today Marcello Gallotti, a member of Carlo Catani’s “Tempi di Recupero,” a network of cooks promoting the use of scraps and leftovers, shares with us his recipe for a tasty sustainable main course: biodynamic pork brawn, siphon bread and organic Naccari caviar.  Marcello and Andrea Gallotti, who first met as students at the University of Gastronomic Sciences in Pollenzo could never have guessed …

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 …

Globally Important Agricultural Heritage Systems (Giahs) – Farming And The Future Of The Planet

27 January 2021

THE FAO’S GLOBAL AGRICULTURAL HERITAGE PROGRAM (GIAHS) Slow Food is collaborating on the project “Building Capacity: International Advanced Training Course on GIAHS (Globally Important Agricultural Heritage Systems),” co-funded by the Italian Agency for Development Cooperation (AICS) with the involvement of the Department of Agriculture, Food, Environment and Forestry (DAGRI) of the University of Florence as …

Polish Eagle Beans: A Pulse Beating Like a Warm Heart Across Continents

26 January 2021 Nata Paszkowska

Beans can link not only countries, but also continents, as is the case with with these Ark of Taste pulses from Poland; their social pulse links Poland and Brazil, with Latvia and Italy also taking playing a part in this bean music. The name of the bean variety Polska Fasola z Orzełkiem (PFO) literally means …

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 …

“Become a Beefatarian”: the absurd EU campaign calling for an increase in meat consumption.

2 December 2020

Become a beefatarian: EU launches “Become a Beefatarian”, an absurd campaign, supported with public funds, which invites European citizens to increase their consumption of meat, without questioning environmental sustainability, animal welfare or climate justice There is perhaps no question on how the climate crisis – and in particular the great impact of food production on …

The Ark of Taste Book: Lifting the Food Heritage of the Netherlands

13 November 2020

The Ark of Taste Netherlands’ Book is the latest addition to the global encyclopedia of local food products from countries like Brazil, Mexico, Peru, and Kenya, with more books currently in the works. It is a gathering place for stories, people, and products, each of which has its own connections to the landscape, history, and …

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 …

Elberta Peaches and the Masumoto Family Farm

13 August 2020

For four generations, the Masumoto family has been growing heirloom peaches and nectarines, together with apricots and grapes for raisins, promoting biodiversity, and an agroecological model of fruit production. During a Facebook LIVE session, the Slow Food USA network brought us an interview with Mas and Nikiko from Masumoto Family Farm near Fresno, California. Through …

Ethnobotany behind the bar, with Danny Childs

7 August 2020

A Friday-friendly sneak preview of our next How it’s made video: introducing Danny Childs, bar manager at The Farm and Fisherman Tavern in Cherry Hill, New Jersey, member of the Slow Food Cooks’ Alliance and the Ark of Taste committee for the Northeastern United States. Did you learn something new from this page? yesno