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 …
Make borscht not war: from fine dining to feeding the front line 15 March 2022 Jack Coulton Just a month ago, 100 років тому вперед (100 years ago in the future) was one of the most coveted jewels of Kyiv’s culinary scene, a forward-thinking restaurant with room for just 30 guests.
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 …
La Vellutata del Recupero: A Delicious Approach to Reduce Food Waste 24 November 2020 We received a story of resilience and community from the Italian Cooks’ Alliance Network. A story of respect for food, its origins, and the best way to use every bit of each ingredient to feed the soul. From the medieval village of Pianetto di Galeata, the story of La Campanara is one to bring joy …
Wild Eggs with Nduja and Black Chickpeas: A recipe by the Italian Chef’s Alliance 10 September 2020 Wild Eggs with Nduja and Black Chickpeas represents the innovative style of honoring traditional ingredients followed by chef Cesare Battisti. Since an early age, Cesare Battisti had an affinity for the kitchen. Born and raised in Milan, Cesare is now chef and co-owner of Ratanà, and he is considered one of the most representative chefs …
Good, Clean, Fair Food in Ukraine: From Homegrown to Wild 2 September 2020 The rapid development of a conscious restaurant business in Ukraine has strengthened the position of local farming and increased interest in the local product. Igor Mezentsev, a member of the Slow Food Alliance of Chefs, shared his experience of working with local products. Despite the fact that the development of a restaurant menu largely depends on the …
Al Fresco, bistro in Palermo: the story of a dream that became reality 31 August 2020 Michela Marchi Today I am going to tell you the story of Al Fresco, a story I know you will want to read and share. As I am sure you will want to go and see (and taste) with your eyes (and taste buds) what it is, just like it happened to me, who from my village …
Shredded beef Shin: A South Africa Chefs Alliance Recipe 10 March 2020 The recipe of the Cooks Alliance: Adele Stiehler-van der Westhuizen is the Managing Director of the Prue Leith Group, where she is in charge of the fine dining restaurant and the professional chef school. An active Slow Food and Chefs Alliance South Africa member, and making part of other associations, such as Chaines des Rotisseurs …
A recipe from the Cooks’ Alliance: the Importance of indigenous traditions to Claudia Albertina Ruiz Sántiz 22 November 2019 The traditions of the indigenous Maya people have profoundly influenced the life path of Claudia Albertina Ruiz Sántiz, a Mexican chef from San Juan Chamula in the state of Chiapas, taking her from her home region to some of Mexico City’s top restaurants and finally back to her roots. From an early age Claudia challenged …
