Ark of Taste - Slow Food International

Food and Tourism for Rural Development in Western Visayas, Philippines

25 January 2023

The Slow Food Community for Promoting and Preserving Traditional Foods in Negros Island, in partnership with Slow Food and the Philippine Region VI Department of Tourism, has seen good results in the second year of the “Food and Tourism for Rural Development in Western Visayas, Philippines” project. The project aims to identify, promote and preserve …

Ark of Taste crosses the Mediterranean thanks to MEDSNAIL project

2 January 2023

An interactive map talks about the 29 products selected through the project The countries of the Mediterranean basin present a rich variety of agri-food products deeply rooted in local culture and biodiversity and representative of the Mediterranean diet. These territories also share common problems and challenges in the agri-food sector, such as the gradual loss …

A message from Ukraine: donate to support today

22 March 2022 Julia Pitenko

“Since the Russian invasion of Ukraine began on February 24, 2022, more than three million people have left the country in search of safety. Millions more have left their homes to seek shelter in other parts of the country, further away from the front lines. Yet we are proud to report that around 90% of …

Asia and Pacific Regions Online Cooking Workshops

4 March 2022

A live series of cooking and knowledge-sharing workshops for Slow Food Indigenous Peoples Networks in Asia and Pacific Regions This activity is organized by the Slow Food Indigenous Peoples’ Network from Asia and Pacific Regions (APR). The Asia and Pacific Regions Online Cooking Workshops is a new initiative devised by and for Slow Food indigenous peoples’ friends and members in APR. The concept came up …

The story of an indigenous woman protecting an ingredient from Bolivia

21 February 2022

In the Ark of Taste exists a product called Ajara, which carries potent benefits and is very nutritious. It is an underutilized crop that grows wild in Bolivia, that also represents the identity and heritage of the indigenous people in the region. An ingredient worth protecting that now has its own defender making sure it’s …

Food Reenactment Methodology

14 February 2022

The Ark of Taste in detail When it comes to speaking of the Ark of Taste, many people have questions about the process for nominating, or at least about the idea, the goal. Indeed, it may seem confusing, but only at the beginning. It took us some time in the Convivium to catch the idea. …

Interview: Dan Saladino, author of ‘Eating to Extinction: The World’s Rarest Foods and Why We Need to Save Them’

25 November 2021

Dan Saladino is a journalist and broadcaster. He makes programmes about food for BBC Radio 4 and BBC World Service. His work has been recognized by the Guild of Food Writers Awards, the Fortnam & Mason Food and Drinks Awards, and by the James Beard Foundation. This year, he published his first book, ‘Eating to …

Slow Food Netherlands launches campaign ‘The Ark in Season’

18 September 2021

Slow Food the Netherlands recently published the book ‘de Ark van de Smaak in Nederland’ (the Ark of Taste in the Netherlands). They underline the fact that the publishing of this book is only the beginning. The purpose of this book is not just to be read; there’s work to do. To promote the book …

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 …