Slow Food Planet

A new challenge for the Slow Food network: increasing the resilience of mountain communities and supporting sustainable production practices

A new challenge for the Slow Food network: increasing the resilience of mountain communities and supporting sustainable production practices

Guatemala, Lesotho, Nepal, and Rwanda: are the countries involved in a project focused on resilient environments, sustainable production practices, and the protection of agrobiodiversity as factors that can serve as avenues to improve dietary diversity and quality and, in turn, generate income for sustainable smallholder farmers while simultaneously aiding in the restoration and preservation of …

Biodynamic pork brawn, siphon bread and organic Naccari caviar

Biodynamic pork brawn, siphon bread and organic Naccari caviar

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 …