Presidia - Slow Food International

Sateré-Mawé People Awarded United Earth’s “Green Nobel”

7 March 2023 Paola Nano

Based on the same values as the Nobel Peace Prize, the United Earth Amazonia Award has been created by the Nobel family with the aim of increasing public awareness about the need to unite the peoples and nations of Earth to construct a collective and sustainable future. The ceremony to award the first prize (also …

VILLNOSS, ITALY: THE NEWEST SLOW FOOD TRAVEL DESTINATION

23 May 2022

On the 28th of May, Villnöss Valley will become the newest Slow Food Travel destination, the first in Alto Adige / Sud Tyrol province of Italy. Villnöss Valley (Val di Funes in Italian, Villnöss in German) is an unspoiled place at the foot of the Dolomites, considered among the most beautiful mountains, whose prominent peaks encircle the entire …

A Biodiverse Diet Means a Healthy Diet

22 May 2022

Preserving our invaluable heritage of food and agricultural biodiversity is not only good for the environment and ecosystems but also good for us and represents a way of taking care of ourselves. Food biodiversity, in other words, the diversity of plants, animals, and other organisms that we eat, contributes to a healthy, varied diet. …

Another Animal Farming in Europe is Possible (it already exists)

26 April 2021 Alice Poiron

In the last 70 years, industrial farming has polluted water, impoverished soils, caused suffering to animals, damaged biodiversity, destroyed forests, all to produce – mostly poor quality – meat and milk. Today, our environmental and social bills are through the roof. Yet, many small-scale agroecological farmers across Europe have turned their backs on industrial meat …

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 …

Achievements and Challenges in Chiapas and Yucatán

23 November 2020 Chiara Davico

In the last few years, Slow Food has had the opportunity to work in two territories in Mexico: Yucatán and Chiapas. In Yucatán, starting in 2016, three Presidia were created: the hairless pig, the pumpkin seed, the Xunankab honey, with the aim of promoting a sustainable system of food production and consumption to promote the …

Protecting Rice Biodiversity and Sovereignty One Grain at the Time

3 September 2020 Paula Thomas

Rice is one of the most consumed foods worldwide; it is vital to many cultures across the globe, and its cultivation has been part of subsistence farming for centuries. In India, Basmati rice is part of life; as farmers have developed hundreds of types of this fragrant variety over centuries in the agricultural lands carved …

Tasting the Dutch Masters at Green Week

25 February 2020

In January, Slow Food Netherlands had the honor of drawing attention to producers of regional Dutch products at the Grüne Woche (International Green Week) in Berlin. With the title, ‘Taste the Dutch Masters’, emphasis was put on the role that regional products play in connecting farmers and consumers.

Slow Food Earth Markets – A Farmers’ Market Like No Other

27 November 2019

How are communities within the Slow Food network spreading the Earth Market program all over the world? How does an Earth Market differ from other public markets? Earth Markets are a special type of farmers’ market created and run by local communities of the Slow Food network, according to the principles of good, clean and …