Salone del Gusto - Terra Madre

News Total 114

• Italy - 19/11/2012

  Keep Flying High

  “Within our movement, different generations meet and this is one of its greatest strengths. The network you have built is extraordinary; now you need to keep on flying high and be brave”. This were the words that Slow Food founder Carlo Petrini used to address the young public of Slow F...uture, the meeting which gathered the Slow Food Youth Network (SFYN) representatives at Salone del Gusto and Terra Madre 2012. The young activists came to Turin from all over the world: from Brazil to Australia, the Netherlands and India. The meeting gave them the opportunity to illustrate their projects, share experiences and - more importantly – exchange views on the future of the movement. During...

• Italy - 19/11/2012

  Uma cavalaria leve para o Slow Food

  «Diversas gerações se encontram no nosso movimento, e este é um dos nossos maiores pontos de força. A rede que vocês construíram é extraordinária, agora vocês devem continuar voando alto e tendo coragem» o fundador do Slow Food, Carlo Petrini, dirigiu-se assim à jovem plateia do Slow F...uture, o encontro que reuniu, no Lingotto, os representantes do Slow Food Youth Network. Os jovens ativistas chegaram em Turim do mundo inteiro: Brasil, Austrália, Holanda, Índia. Durante o encontro organizado durante o Salone del Gusto e Terra Madre, os jovens apresentaram seus projetos, compartilharam suas experiências e, sobretudo, trocaram ideias sobre o futuro do movimento. O presidente do Slow...

• Italy - 05/11/2012

  That’s a Wrap!

  Salone del Gusto and Terra Madre, the awe-inspiring international gathering that took place over Oct 25-29 united thousands of good, clean and fair farmers, fishers, producers and cooks, Slow Food members and leaders, our supporters and more than 200,000 visitors! Here you can find a collection of articles and photo galleries we published over the five days… PHOTO GALLERIES 10 Not-to-miss Foods at Salone A walk around the international marketplace of the Salone del Gusto and Terra Madre is an eye-opening experience for even the most travelled gastronome. From the thousands of products and producers coming from all around the world, we've selected this taster of 10 not-to-miss...

• Italy - 02/11/2012

  Animal Welfare: a Win-Win Opportunity

  Experts, academics, small-scale farmers, civil society and intergovernmental organizations came together today at the Salone del Gusto and Terra Madre 2012 to discuss the importance of introducing better animal welfare systems and supporting small-scale farmers in their implementation. With the proliferation of animal welfare standards set by the private sector, small-scale farmers risk not being able to stand up to the competition in terms of resources, technology and knowledge and seriously risk being increasingly marginalised. The speakers of the conference, jointly organized by Slow Food and the Food and Agriculture Organization of the United Nations (FAO), collectively raised a voice in...

• Greece - 31/10/2012

  Is Slow Tourism a Way out of the Crisis?

  Portugal, Italy, Greece and Spain have been ignominiously lumped together as the “PIGS,” Europe’s toxic, debt-ridden encumbrances. But three Taste Workshops held on Sunday October 28 at the Salone del Gusto and Terra Madre 2012 offered a new perspective on three of these countries’ efforts to find a way out of the economic crisis, with a return to the countryside, a focus on typical, historic products and the promotion of tourism that goes beyond the usual sun, sand and sea clichés. Greece has been the most high-profile victim of the crisis, and its wine industry has been suffering. Antonios Kioseoglou, an enologist with the Kir-Yianni winery and a member of the Slow Food Thessalonika...

• Italy - 30/10/2012

  The Riches of Africa

  The results of a study carried out by the Slow Food Foundation for Biodiversity in collaboration with the FAO and with the support of the Italian Ministry of Foreign Affairs were presented at the Salone del Gusto and Terra Madre on Saturday October 27 at the conference “Discovering Africa’s Riches.” The aim of the research was to identify, study and catalog over 40 traditional products in four West African countries. The Foreign Minister, Marco Ricci; two FAO representatives, Cristina Scarpocchi and Florence Tartanac; Piero Sardo, the president of the Slow Food Foundation for Biodiversity; and Francesco Sottile, an agronomist from the University of Palermo, illustrated the work carried...

• Italy - 29/10/2012

  The Salone del Gusto and Terra Madre United: A Success!

  The 2012 edition of the Salone del Gusto and Terra Madre comes to a close today, leaving the organizers, producers, delegates and farmers with a renewed sense of hope and enthusiasm for the future of food and farming. The event’s new formula, which saw Terra Madre, Slow Food’s world meeting of food communities, join the Salone del Gusto, proved a success: Overall attendance at the event registered an increase of 10% of visitors, from 200,000 in 2010 to 220,000 in 2012 over the course of five days. Also of note are the longer visits compared to previous years. Visitors arrived earlier and most spent the whole day at Lingotto Fiere. Organizers deemed the event a huge success and a sign...

• Italy - 28/10/2012

  And the SlowPack Prize Goes to...

  The winners of the SlowPack Prize were announced today at the Salone del Gusto and Terra Madre, a competition that invited event exhibitors to “think outside the box” when it comes to packaging, looking beyond the standard cartons, plastics and excessive casings to more ecofriendly packaging. The prize was split into sections that separately considered issues such as recovering a traditional way of packaging and conservation; innovation and sustainability with reusable, recyclable and biodegradable materials derived from energy efficient processes; and labels that communicate the product’s characteristics such as the traceability of its ingredients, the history of the...

• Italy - 28/10/2012

  Pride and Products

  Producers from around the world introduce the fruits of their knowledge and hard work to the Salone del Gusto and Terra Madre. Click here for the gallery.

• Italy - 27/10/2012

  The Generations of Terra Madre

  From enthusiastic youth to the wisdom of old age and everything in between: Portraits of some Salone del Gusto and Terra Madre delegates from all generations that are working to ensure the continuation of good, clean and fair food traditions... Click here for gallery.

• Italy - 27/10/2012

  The Grassroots Revolution

  From California’s iconic Edible Schoolyard project to a highly successful school garden program in Australia and an education in wild foods for Indonesian children. Cooks, educators and Slow Food leaders from around the world showed that food is the perfect medium for teaching children the values needed for a sustainable future at a Salone Del Gusto and Terra Madre conference: “The Grassroots of the Revolution: Edible Education.” Alice Waters, Slow Food vice-president, chef and pioneer of the “edible education” concept, founded the Edible Schoolyard Project to promote an approach that embraces pleasure and access for all to good food. It is in this way, she says, that we can find a...

• Italy - 27/10/2012

  Standing Up for Indigenous Food Systems

  A conference on the rights of indigenous peoples to choose what they grow and eat at the Salone del Gusto and Terra Madre opened yesterday with a poignant story from Phrang Roy, an indigenous man from northeastern India who is a leading expert in indigenous issues and coordinates the Indigenous Partnership for Agrobiodiversity and Food Sovereignty. “In 1975 while I was working with the Indian government, I was responsible for feeding just under 1 million people in drought stricken area. By introducing fertilizers, high-yield varieties and water, we were able to produce enough food to feed everyone within a year, and I was awarded the ‘best organizer of the Green Revolution’. I then moved...

• Italy - 26/10/2012

  The Lions Roar For Africa

  Representatives of Lions Clubs Italy had the opportunity to meet African coordinators of Slow Food’s Thousand Gardens in Africa project today at Salone Del Gusto and Terra Madre, where they presented the International Club’s commitment to adopt 200 participating community and school food gardens. Gabriele Sabatosanti, president of Lions Clubs Italy Board spoke of the foundation’s goal to work in Africa in solidarity, putting their existing organizational structure to best use and complimenting the work of other associations. “Our objectives are part of our larger project “Progetto Italia” which unites Italian Lions Clubs working in developing countries on health, education, eye care...

• Italy - 26/10/2012

  A Declaration of Independence from Africa

  A few hours after the opening of the Salone del Gusto and Terra Madre in Turin, a declaration of independence was made. Gastronomic, first and foremost. The conference “The Africans’ Africa” presented a new perspective on development for the African continent, far from the stereotypes that have dominated the collective imagination in the West in recent decades. “In the 1970s and ’80s, Africa was talked about only when there were particularly bloody wars, epidemics or famines,” confirmed the editor of the Italian daily La Stampa, Mario Calabresi. “Now people demand a different approach: Last year we dedicated an issue to Africa and its opportunities and it became the best-selling edition...

• Italy - 26/10/2012

  The Slaves of Food Production

  “Reorganizing the work of immigrants in agriculture is one of the biggest and most important problems for the Italian agricultural system.” With these words, Gaetano Pascale, the president of Slow Food Campania, opened the conference “Agriculture and Immigration” at the Salone del Gusto and Terra Madre 2012. The main topic of the meeting was the exploitation of workers from outside the European Union. Speaking for them was young Yvan Sagnet from Cameroon. After leading the protest held by African immigrants against the illegal recruitment of agricultural workers for very low wages in Nardò in September 2011, he became a representative for FLAI CGIL, the Italian Federation of Agroindustry...

• - 26/10/2012

  New Media for New Farmers

  One zips around the Dutch countryside on a cherry-red Vespa, flashing past endless flat green fields. The other tours Greece in a pale-yellow Citroen 2CV, chugging through olive groves and occasionally coming to a stuttering halt, much like the Greek economy.  They are food activists Samuel Levie and Pavlos Georgiadis, and they both have video blogs on the website foodpolitics.eu, in which they explore the agriculture of their respective countries, interviewing farmers, food producers and politicians along the way. Samuel wants to find out what the Common Agricultural Policy means in practice and how farmers would like to see it reformed, while Pavlos is fascinated by the massive...

• - 25/10/2012

  Preserving and Protecting Traditional Knowledge for the Future

  Granaries. Traditionally these rural reserves hold the fruits of an entire year’s work, stored up in expectation of a long, cold winter. Now, in the 21st century, they have become a virtual depository of voices, stories and knowledge, stored online for future generations. This is the idea behind the new Granaries of Memory project, presented on Thursday October 28th at the Salone del Gusto and Terra Madre during the conference “Traditional Knowledge: An Inheritance to Treasure.” The project is an initiative of the University of Gastronomic Sciences in Pollenzo, and the university’s dean, Piercarlo Grimaldi, presented the web portal along with Davide Porporato, a...

• Italy - 25/10/2012

  10 Not-to-miss Foods at Salone

  A walk around the international marketplace of the Salone del Gusto and Terra Madre - Slow Food's international's event happening over October 25-29 in Turin - is an eye-opening experience for even the most travelled gastronome. From the thousands of products and producers coming from all around the world, we've selected this taster of 10 not-to-miss products for all to enjoy. Click here for the gallery.

• Italy - 25/10/2012

  10 Words that Change the World

  At the opening ceremony of the Salone del Gusto and Terra Madre, speakers from Alice Waters to Vandana Shiva and FAO Director José Graziano Da Silva interpreted the key words of the event - earth, seeds, water, education, biodiversity and more – in front of a packed auditorium of thousands of representatives of Slow Food and Terra Madre food communities from around the world. DIVERSITY “Terra Madre is the celebration of diversity. Of languages, cultures, colors and tastes. Diversity is essential for food security and the importance of food in our lives is clear… There was a time when humans used tens of thousands of vegetables, cereals but today we rely on just a few cereals. But now is...

• Italy - 25/10/2012

  Salone del Gusto and Terra Madre Inaugurated in Turin

  Last night in the Palaolimpico stadium in Turin, the Salone del Gusto and Terra Madre 2012 was opened with an epic feast of speakers, music and spectacle in front of an audience of food communities, volunteers and the public. This morning, an inauguration at the Lingotto exhibition center marked the official opening of the event to visitors. The opening speech was given by the Director-General of the UN’s Food and Agriculture Organization, José Graziano da Silva. He emphasized the close links between Slow Food and the FAO, with a focus on the problem of hunger in the world. “We can unite our forces in the fight for sufficient food for everyone,” he said. He...

• - 24/10/2012

  Opening ceremony: let's start

  Opening ceremony  Terra Madre and Salone del Gusto Palaolimpico, Corso Sebastopoli 123 - Torino   Address by Josè Graziano da Silva, Director General of FAOSpeakers:Michele Coppola, Regional Minister for Culture Piero Fassino, Mayor of the City of TurinOther contributors to the Salone del Gusto and Terra Madre opening ceremony:Dario Fo, dramatist, Nobel Prize for Literature, ItalySergej Ivanov, food community of farmers, Stara Planina, SerbiaNikki Henderson, Executive Director, People’s Grocery, USACarmen Martinez, Slow Food Amaranth Presidium, Tehuacán, MexicoEdward Mukiibi, Slow Food Mukono, coordinator in Uganda for the Thousand Gardens in Africa...

• - 22/10/2012

  Nosotros ponemos la comida, vosotros la cabeza

  De la miel a los problemas de las comunidades indígenas, desde los jóvenes a la pesca sostenible… En el Salone del Gusto y Terra Madre se multiplican los encuentros sobre el futuro del planeta y sobre la importancia de nuestras decisiones cotidianas. He aquí una muestra… En el Salone del Gusto y Terra Madre son 49 las conferencias y encuentros abiertos al público en los que se discutirá sobre el futuro del planeta y sobre la importancia de nuestras decisiones cotidianas.Protagonistas absolutas de esta edición, las Comunidades del Alimento que aportarán su contribución con valiosos consejos para salir de la crisis que...

• - 22/10/2012

  La nourriture qui alimentera votre réflexion

  Les thèmes qui seront sur la table de discussion pendant le Salone del Gusto et Terra Madre passent de la souveraineté alimentaire aux stratégies des jeunes, en passant par l'éducation et le plaisir … Le Salone del Gusto et Terra Madre propose 49 conférences et rencontres ouvertes au public durant lesquelles le futur de la planète et l’importance de nos choix quotidiens sont abordés. Protagonistes absolus de cette édition, les communautés de la nourriture apportent leur contribution par de précieux conseils pour sortir de la crise que nous vivons actuellement et sauvegarder les savoirs traditionnels....

• - 22/10/2012

  Food for Thought, Thought for Food

  From honey to indigenous issues, youth to sustainable fish… A taste of some of the Salone del Gusto and Terra Madre’s forums that will explore the future of the planet and the importance of our everyday choices …The broad knowledge base of Slow Food’s network – embracing cultural  diversity, science and tradition, old and new – will come together at the Salone del Gusto and Terra Madre in 49 conferences and meetings that will be open to the public for the first time. Visitors to Slow Food’s major international biennial event will be able to join discussionswith farmers, artisans, experts, chefs and activists; hear ideas from the food...

• - 22/10/2012

  Living monuments

  About 80,000 olive trees grow in Lun, a small village on the eastern tip of the island of Pag, Croatia. These trees have grown in particularly difficult conditions. It rains very little on the island, but the often very strong wind erodes the soil and blows seawater on it, thus making it difficult for the vegetation to grow. It has been calculated that about a thousand among these trees are thousands of years old.A study conducted in 2010 revealed that all these trees are genetically different from one another. Oil samples have also been extracted from these wild-type trees: due to their chemical features, they can be classified as extra-virgin olive oils. The presence of 80,000 different...

• - 22/10/2012

  Wir bringen die Lebensmittel, Sie die Ide

  Zukunft, Landwirtschaft, Nachhaltigkeit, Gesundheit: hier einige Themen der Konferenzen auf dem Salone del Gusto und Terra Madre In 49 öffentlichen Konferenzen und Gesprächen wird beim Salone del Gusto und Terra Madre über die Zukunft des Planeten und die Bedeutung unserer täglichen Entscheidungen diskutiert. Schwerpunkt sind dieses Jahr die Lebensmittelbündnisse, die wertvolle Ratschläge mitbringen, wie man die derzeitige Krise überwinden und das traditionelle Wissen bewahren kann. Wir hören Berichte von jungen Afrikanern und ihren Herausforderungen in Das Afrika der Afrikaner; wir diskutieren über Ernährungssouveränität und Schutz...

• - 21/10/2012

  From Fukushima, Yoko sudo

  Can you tell us about your life before the earthquake? How did you spend your days? Before the earthquake I cultivated land in Fukushima. I would regularly sell the produce from my organic vegetable plot to restaurants or buying groups for home consumption. I started seven years ago, and since then I have grown around 70 different types of vegetable. Immediately after the accident, I recorded over 10,000 becquerels in my field. After plowing, that fell to 5,000 bq. I try to protect myself and not expose myself to the radioactivity of the soil and the air. So that I could keep working, I rented a 2-hectare field, where less radioactivity has been detected, and I am trying to grow soy beans....

• - 19/10/2012

  The Terra Madre kitchen: Asia

  Malaysia Ayam Pongteh [Braised Caramelized Chicken] Chef: Debbie Teoh Ingredients for 4 people: 5 tbsp extra virgin olive oil 8 small shallots, chopped 2 garlic cloves, crushed 2 tablespoons of “tau Cheo” bean paste 300g chicken, cut into cubes 2 potatoes, peeled and quartered 50g sugar, plus extra for seasoning 6 dried shiitake mushrooms, soaked and quartered 700ml water salt, to taste Preparation and cooking time: 3 hours In a large skillet, heat the oil and sauté the shallots and garlic. Add the bean paste and sauté until the shallots become translucent, then add the chicken and cook for 5 minutes. Add the mushrooms and water and bring to a boil. Lower the heat...

• - 17/10/2012

  The "non-foods" we eat

  Additives: unwelcome guests Many foods that end up on our plate are often technologically rich but poor in taste and nutritional value, the result of a food industry that prefers to offer processed products perceived as cheap and convenient, rather than whole foods free from unnatural ingredients and additives. How much time do you spend reading labels when you go shopping? For most of us, the answer is (unfortunately) little or very little. However, reading labels is one of the most important things we can do when choosing food product. Labels provide information on a product’s origin and producer and of course the ingredients, including additives – if you can find them hidden...

• Netherlands - 17/10/2012

  The Alliance Goes Dutch

  Slow Food’s project, The Alliance between Chefs and Slow Food Presidia, has launched in the Netherlands. The project brings together chefs with Presidia producers - small-scale farmers, fishers, breeders and food producers who, through their daily work, preserve rich gastronomic traditions at risk of extinction. Their foods are made with respect for the environment, seasons and local cultures and traditions. For many years Slow Food has been working to bring these products back to the market and ensure their future. The Alliance project was launched in 2009 in Italy by the Slow Food Foundation for Biodiversity to bring together these producers with chefs who want to use traditional and...

• - 16/10/2012

  Small craft brewers: unite!

  «Craft producers are not creating a commodity, they are producing individual products that are in need of understanding by the consumer. Education is most important. Value needs to be communicated. We all are story tellers – not marketing advertisers. The true craft producers are passionate about what they are involved in and enjoy cultivating the relationships they must have with farmers to the consumers» Here for you an interesting interview with Charlie Papazian, president of American Brewers Association Usa and founder of American Homebrewers Association. At the Salone Papazian will be the protagonist of two taste workshops: Farmers, brewers and consumers:...

• - 15/10/2012

  China at Salone

  A Food Community in China When Zhou Jinzhang founded the nonprofit association Ainong (the farmers' friend) in 2004, he didn’t know Slow Food or Terra Madre, however his ideas were strongly aligned with the movement’s philosophy of a food community. The organization, launched to safeguard seeds and local animal breeds, was the first of its kind in China. The goals of safeguarding food traditions seemed irrelevant or strange to most people living in regions such as Guangxi province, in South China, where paying attention to food, health and the environment is not considered a priority. Nevertheless, a strong network of supportive farmers, artisan producers and consumers grew...

• - 13/10/2012

  Semillas libres de América

  Javier Carrera, de la Red de los Guardianes de las Semillas del Ecuador, nos cuenta el porqué de su compromiso con este tema, y la dinámica que ha llevado a la creación de la red de las Semillas Libres de América, que lucha activamente en todo el continente contra la privatización de las semillas. “Crecí en el valle de Tumbaco, en Ecuador, en la frontera entre el campo y la ciudad. Una zona rural con muchos proyectos alternativos, que en los últimos años se ha ido convirtiendo en una caótica extensión de la ciudad. Por eso conozco bien las dinámicas del campo y también la esquizofrenia que existe en la...

• - 12/10/2012

  Terra Madre Kitchen: the Middle East

  Hummus – ARAB-ISRAELI-PALESTINIANChef Husam AbbasIngredients for 10 portions:400 g of dried chickpeas, left to soak for 24 hours120 g tahini (sesame sauce)juice from one lemon2 tablespoons extra virgin olive oil12 g pine nutsice cubessalt and peppercuminfresh parsleyPreparation and cooking time: one hour plus soaking time for chickpeasRinse the chickpeas with cold water, strain and boil in a pressure cooker for about 40 minutes. After the chickpeas have cooled, place them in a blender with the other ingredients. Blend until the mixture becomes a smooth, dense puree and then place on a serving plate. Serve the hummus with a sprig of fresh parsley and, if you like, garnish with...

• - 11/10/2012

  A Passion for Pizza

  In Naples, tracing the history of pizza inevitably involves the stories of families who have inhabited the city’s historic center and suburbs for generations, and the countless metaphors and sayings that link the population to its most renowned product. These recall the proliferation of pizzaioli (pizza makers) in nineteenth-century Naples, then capital of the Kingdom of the Two Sicilies, who are still renowned today for their skills passed from generation to generation. Ciro Salvo, a third-generation pizzaiolo from Portici village at the foot of Mount Vesuvius just outside Naples, will join a group of 20 pizza makers in the Pizza Piazza at Salone del Gusto and Terra Madre this...

• - 10/10/2012

  A global threat

  Land grabbing in Colombia is causing incalculable damage to the environment and local communities. One witness to the growing problems is Liliana Marcela Vargas Vásquez, who will speak at the upcoming Salone del Gusto and Terra Madre.«They must know abroad what is happening in Colombia, the people must be informed so that they can put pressure on the politicians of my country» Liliana Marcela Vargas Vásquez does not mince her words as she makes her heartfelt appeal, before recounting how the land-grabbing phenomenon is spreading in her native land.A Slow Food member for several years, Liliana works in Bogota for an association that is fighting to defend food...

• - 09/10/2012

  Opening ceremony at the Salone del Gusto e Terra Madre: register on-line!

    Over 2,000 delegates from food communities around the world will gather at the Palaolimpico arena in Turin on Wednesday October 24 for the opening ceremony of the Salone del Gusto and Terra Madre. Many of them will be sharing their stories, speaking along with Dario Fo, Alice Waters, Vandana Shiva, FAO Director-General José Graziano Da Silva, Carlo Petrini and other guests, with live music from Roy Paci.Join us to celebrate the opening of the biggest event in the world dedicated to “good, clean and fair” food!You must pre-register in order to attend the opening ceremony of the Salone del Gusto and Terra Madre. Click here and fill the form giving your full...

• - 05/10/2012

  The Terra Madre Kitchen: Africa

  Here are some of the recipes which will be prepared at the Terra Madre Kitchen, located in the Oval area near the African garden.

Chicken with Confit Lemons and Couscous - MOROCCO
Chef: Habib Balatif

Serves 10 Ingredients
600 g chicken breast1 and a half cups of couscous4 tbsp extra-virgin olive oil
500 g onions
, finely sliced100 g garlic
50 g butter
2 bunches fresh coriander, finely chopped
2 bunches fresh parsley
, finely chopped1 tsp ground black pepper1tsp ground gingerpinch  saffron1 cup confit lemons
, sliced1/2 cup olives

Preparation and cooking time: 1 hour

Cut the chicken into medium-large chunks.
 Heat the olive oil in a large pan and gently fry the onion...

• - 02/10/2012

  How about an evening at the Salone?

  At the end of the day, how about lingering a little and putting together the pieces of the puzzle that you’ve just seen? Maybe after tours, games, debates and workshops you want to reflect on the thousand other advantages of an alternative food system, one that is good, clean and fair. Spend the evening at the Salone: between a film screening and a stage show you can discover how food can become art even outside the kitchen. All events will be held in the Sala Gialla at 9 pm Thursday October 25 LoveMEATender doc film by Manu Coeman (Belgium, 2011, 52’) In the last 50 years, the role of meat on our tables and in our lives has undergone a radical transformation, leading to...

• - 02/10/2012

  Discovering Oval: the World comes to Turin

  Unfamiliar scents, unique flavors, products in Turin for the first time ever, original pairings to inspire and excite the taste buds… At the Salone del Gusto and Terra Madre, the five continents will come together in the Oval, the pavilion where visitors can meet the food community producers and the Slow Food Presidia, chefs from the Terra Madre network and representatives from indigenous groups, all in a spirit of solidarity between the global north and south. The pavilion’s green heart will be the huge African food garden, covering 400 square meters, planted withtraditional leafy vegetables, medicinal herbs and plants used to keep away harmful insects. Visitors will see...

• - 02/10/2012

  "Foods that change the world" on display in piazza Carignano

  Images have the ability to describe complex concepts and convey powerful messages. Until October 29 in Piazza Carignano, Turin (in the heart of the city), a special photo exhibition will portray the profound connection between food and territory, potential models for development, the relationship between the global south and north and the consequences of our daily actions on the future of the planet. The exhibition entitled “Foods that change the world” is organized by Slow Food and the City of Turin as part of the European-funded project, 4Cities4Dev. The 4Cities4Dev project, co-funded by the European Union, involves four European cities - Turin, Tours, Bilbao and Riga - that...

• - 01/10/2012

  Salone del Gusto and Terra Madre After-Hours

  The biodiversity of music is just as threatened as agricultural biodiversity: large labels demand standardized sounds that sell easily, following exactly the same logic of food corporations which flood the market with similar products all over the world. To celebrate, once again, the value of oral traditions, story- telling and popular culture expressed through music and poetry, Slow Food, Glocal Sound and Hiroshima Mon Amour will present a rich program of concerts that will accompany Salone del Gusto and Terra Madre during the core days of the event. A great opportunity for the city and event-goers. “Salone Off” will take place throughout the city in a...

• - 28/09/2012

  Cooking Without Waste

  A classic southern Italian pasta dish will be the star of the “Filled Pastas and Timballos” Cooking with Waste workshop at Salone del Gusto and Terra Madre in October. Neapolitan chef Antonio Tubelli will share his recipe for timpano, the iconic dish of layers of pastas, meats, and cheeses baked in a form that has its origins in using up the leftovers of Sunday lunch. Antonio explains: “Traditionally ragu, meat sauce, had a long life. The pot would be simmering on the stove on Saturday night and that evening, or on Sunday morning, the family would start to dip chunks of bread into it. Then an abundance of pasta was cooked to eat with the sauce for Sunday lunch. Finally...

• - 25/09/2012

  Nurturing nature: Norway's Fisherman Frode Stroenen

  Frode Stroenen's ancestors were both farmers and fishermen and he was fishing before he could even walk, he says. He grew up on a small island near the city of Bergen in southern Norway and participated in his first sprat purse seiner trip (herring fishing) when he was 14 years old; a traditional rite-of-passage still followed by many  youngsters in the region. Fishing became Stroenen's profession, but he took a break for a number of years to assist establish politicalelections in post-crisis countries such as Cambodia, Bosnia Herzegovina and Kosovo. It was during this time that he became exposed to more environmental problems and became an activist. In particular, he became...

• - 25/09/2012

  Lokaler Fisch für die lokalen Märkte: Frode Stroenen

  Die Vorfahren von Frode Stroenen waren Bauern und Fischer; er selbst angelte schon, bevor er überhaupt sprechen konnte. Frode wuchs auf einer kleinen Insel in der Nähe der Stadt Bergen in Südnorwegen auf. Mit 14 Jahren machte er sich zum ersten Mal mit seinem Ringwadennetz auf, um Heringe zu fischen - ein traditionelles Übergangsritual, das sich auch heute noch bei vielen Jugendlichen der Region großer Beliebtheit erfreut. Die Fischerei wurde dann zu seinem Beruf, aber Stroenen nahm sich einige Jahre Auszeit, um bei der Durchführung von demokratischen Wahlen in ehemaligen Krisenherden wie Kambodscha, Bosnien Herzegowina und dem Kosovo mitzuhelfen....

• - 25/09/2012

  Du poisson local sur les marchés locaux: Frode Stroenen

  Si ses ancêtres étaient agriculteurs et pêcheurs, Frode Stroenen nous raconte qu'il pêchait déjà avant de savoir marcher. Il grandit sur une petite île, proche de la ville de Bergen dans le sud de la Norvège et participe à sa première pêche aux sprats à la senne (pêche au hareng) à l'âge de 14 ans ; il s'agit d'un rite de passage traditionnel, que de nombreux jeunes de la région effectuent encore. Stroenen fait de la pêche sa profession, mais il s'en éloigne quelques années pour contribuer à l'établissement d'élections démocratiques...

• - 21/09/2012

  Cooking without waste: The Fifth Quarter: a treasure trove to discover

  Red, white, game: every Eu citizen consumes on average 300 grams of meat a day, a total of 109.5 kilos a year. For a healthy diet, the recommended amount is around 500 grams a week. So each of us is eating for more than four. This has heavy environmental costs and is also a clear example of inequality. Some people are eating to excess while others are going to bed hungry. Furthermore the vast expanses of land and grain needed to feed and raise the animals for those who overeat meat is often taken from those who cannot afford to eat it at all. The pleasure that food gives us cannot be complete if it causes harm and hunger around the world, nor if it endangers our health because we eat...

• - 20/09/2012

  In Praise of the Artisan Chef

  Giovanni Passerini is a young Roman chef who currently owns Rino, a restaurant in Paris’ Bastille district. His culinary approach and skill has developed through his experience at Uno e Bino in Rome, and at Alain Passard’s Arpege and Peter Nilsson’s Gazzetta in the French capital. This interview with the chef by Luca Morino, first published in issue 50 of the Italian Slowfood magazine, took place following a dinner cooked by Giovanni and Peter Nilsson for the 2010 Salone. We have invited Giovanni back to the event in 2012, where he will prepare a very unusual dinner together with fellow Rino chef Noriaky Tamizane and chefs Andrea Gherra and Pietro Vergano from restaurant...

• - 18/09/2012

  A good march for our food

  Let’s talk again about the CAP: the European Union common agricultural policy. Most believe that this topic is best left to the experts of the field, however there are less and less farmers left. A few months ago, I already emphasized how the CAP reform process is key for our future – not only in terms of agriculture and food - and I complained about the lack of attention paid by the media and the public to this important matter, in Italy and abroad. Maybe this is because European policies usually feel far removed from our lives and they only become relevant once they are translated into annoying prohibitions or presumptuous reproaches. I say we had better take more interest in...

• - 14/09/2012

  ¡Algo más que cajas!

  Los expositores del Salone del Gusto y Terra Madre realizarán un concurso para demostrar que aún los sabores tradicionales necesitan innovación para garantizar envoltorios realmente ecológicos. Llega al Lingotto el Premio SlowPack 2012. Los envoltorios forman parte de los residuos domésticos más frecuentes. ¿Cómo podemos evitar las cajas, el plástico y las manufacturas de los que están llenos los supermercados? Con la primera edición del Premio SlowPack, Slow Food abre las puertas a las nuevas ideas. El concurso se celebrará en concomitancia con el Salone del Gusto y Terra Madre, y está...

• - 14/09/2012

  Les emballages ont la cote !

  Les exposants du Salone del Gusto et Terra Madre s’affronteront pour démontrer que les saveurs traditionnelles ont elles aussi besoin d’innovation pour garantir des emballages réellement écologiques. Le prix SlowPack 2012 arrive au Lingotto ! Les emballages figurent parmi les déchets ménagers les plus fréquents. Comment éviter les boîtes de conserve, le plastique et les emballages dont nous gavent les supermarchés ? Avec cette première édition du prix SlowPack, Slow Food ouvre ses portes aux idées nouvelles. Le concours se tiendra en parallèle au Salone del Gusto et Terra...

• - 14/09/2012

  Thinking Outside the Box

  Food packaging represents an enormous source of the world’s waste, used once and tossed. But what potential exists to look beyond the standard cartons, plastics and excessive packaging that crowd supermarket shelves? Slow Food is opening the floor to suggestions with the first edition of the SlowPack Prize, held as part of Salone del Gusto and Terra Madre and open to the food producers who exhibit their products at the event.The contest aims to encourage producers at the event to reflect on the impact that non-eco-friendly packaging has on the environment and on the flavor, aroma, and safety of their products, while awarding those who use effective environmentally friendly...

• - 14/09/2012

  Que caixas, que nada!

  Os expositores do Salone del Gusto e Terra Madre entrarão num concurso para demonstrar que mesmo os sabores tradicionais precisam de inovações para garantir embalagens realmente ecológicas. Está chegando ao Lingotto o Prêmio SlowPack 2012As embalagens são um dos resíduos domésticos mais frequentes. Como podemos evitar as latas, os plásticos e as embalagens que enchem os supermercados? Com a primeira edição do Prêmio SlowPack, o Slow Food abre as portas para novas ideias. O concurso será realizado ao mesmo tempo que o Salone del Gusto e Terra Madre e será aberto a todos os produtores...

• - 14/09/2012

  Mehr als Schachteln!

  Die Aussteller von Salone del Gusto und Terra Madre überbieten sich fast dabei zu zeigen, dass auch die traditionellen Produkte Innovationen brauchen, um wirklich umweltfreundliche Verpackungen zu garantieren. Auf der Messe in Turin Lingotto wird daher der Preis SlowPack 2012 verliehen…. Verpackungsmaterial zählt zu den Hauptabfallquellen im Haushalt. Wie können wir Konservendosen, Plastik und Verpackungen vermeiden, von denen die Supermärkte voll sind? Mit SlowPack, dem ersten Preis für innovative und nachhaltige Verpackungen, öffnet Slow Food die Pforten für neue Ideen. Der Wettbewerb wird zeitgleich zum Salone del Gusto und Terra Madre...

• - 13/09/2012

  Un potager africain à Turin

  Les visiteurs du Salone del Gusto et Terra Madre 2012 pourront se promener au milieu des bananiers et des vétivers, des fleurs d’hibiscus et des papayers pour découvrir de près le projet Mille jardins potagers en Afrique. Une drôle d’idée, un projet fou. Faire pousser un potager africain dans l’automne gris piémontais. Voici la dernière page d’un livre que Slow Food a écrit ces deux dernières années dans tous les coins du continent, avec la réalisation de Mille jardins potagers en Afrique. Comment pouvions-nous présenter au Salone del Gusto et Terra Madre un...

• - 13/09/2012

  Un huerto africano en Turín

  Los visitantes del Salone del Gusto y Terra Madre 2012 podrán pasear entre bananas y vetiver, flores de hibisco y árboles de papaya para conocer de cerca el proyecto Mil huertos en África. Una idea extravagante, un proyecto insensato. Asentar un huerto africano en el gris otoño piamontés. La última página de un libro que ha acompañado a Slow Food en los últimos dos años en cada rincón del continente para realizar Mil huertos en África. ¿Cómo podíamos presentar en el Salone del Gusto y Terra Madre un proyecto tan importante? Ciertamente, no con cartelones, palabras, fotografías....

• - 13/09/2012

  Uma horta africana em Turim

  Uma horta africana em Turim Os vistantes do Salone del Gusto e Terra Madre 2012 poderão passear entre bananeiras e capim-vetiver, flores de hibisco e mamoeiros para conhecer de perto o projeto das Mil hortas na África.Uma ideia estranha, um projeto maluco. Fazer uma horta africana no cinzento outono piemontês. A última página de um livro que acompanhou o Slow Food nos últimos dois anos em todos os cantos do continente para realizar Mil hortas na África. Como poderíamos apresentar no Salone del Gusto e Terra Madre um projeto tão vasto e importante?Certamente não com painéis, palavras, fotografias. Pensamos em...

• - 13/09/2012

  Ein afrikanischer Nutzgarten in Turin

  Ein afrikanischer Nutzgarten in Turin Die Besucher vom Salone del Gusto und Terra Madre 2012 können zwischen Bananen und Vetiver, zwischen Hibiskusblüten und Papayabäumen herumspazieren und sich das Projekt der Tausend Gärten in Afrika aus der Nähe anschauen. Eine ausgefallene Idee, ein verrücktes Vorhaben. Einen afrikanischen Garten im herbstlich grauen Piemont anlegen. Die letzte Seite einer Geschichte, die Slow Food in den letzten beiden Jahren in jede Ecke und an jeden Winkel der Welt gebracht hat, um Tausend Gärten in Afrika anzulegen. Wie kann man ein so weitreichendes und wichtiges Projekt auf dem Salone del Gusto und Terra Madre vorstellen? Sicher...

• - 13/09/2012

  An African Food Garden in Turin

  Salone del Gusto and Terra Madre 2012 visitors will be able to wander through banana groves and vetiver plants, hibiscus bushes and papaya trees, getting a first-hand feel for the Thousand Gardens in Africa project. Recreating an African food garden in the gray Piedmontese autumn … a mad idea. But what better way to bring to a close the crazy project that over the last two years has taken Slow Food to every corner of the African continent, to create a Thousand Food Gardens in Africa.How else could we present such a vast and important project at the Salone del Gusto and Terra Madre? Certainly not with panels, text and photographs. For a while, we suggested various possibilities: import...

• - 12/09/2012

  Between Taste and Research: The Projects of Reale Casadonna and the Secrets of the Nordic Food Lab

  From Castel di Sangro to Copenhagen, Niko Romito and Benedict Reade have widely different experiences and unique professional backgrounds, but share the same great passion: the search for authentic and honest tastes that are deeply tied to their regions.Benedict Reade, 27, is Head of Culinary Research and Development at the renowned Nordic Food Lab (NFL), founded in 2008 by René Redzepi, head chef at the acclaimed Noma restaurant, and Claus Meyer, gastronomic entrepreneur. Their goal? “We want to explore the secrets of Nordic cooking through both traditional and modern recipes, sharing the results with chefs, academics, experts and food lovers. We combine communication,...

• - 11/09/2012

  When cooking means giving

  After serving as executive chef in the kitchens of President Cardoso, Roberta Sudbrack opened her own restaurant in Rio de Janeiro, which quickly became a must-visit destination for lovers of modern brasileira cuisine. Her cooking blends classic and modern influences with great technique and research into Brazil’s gastronomic heritage. At the Salone, Roberta will be the guest of two events: a dinner cooked with four of her Latin American colleagues and Italian chef Massimo Bottura, and a Theater of Taste where she will showcase her talent.What is your culinary style? I strive for a cuisine which is strongly characterized by its geographic context and current times: modern, Brazilian...

• - 10/09/2012

  Virgilio Martinez's secrets

  Remember that Virgilio Martinez's interview we promised you? Here it is!Is this the first time you’ve taken part in an event as big as Terra Madre? This big, yes. But this year I was also at Festa a Vico, an Italian gastronomy festival organized by Gennaro Esposito. Brilliant! Your philosophy is very close to that of Slow Food. Have you been familiar with our association and the Terra Madre network for a while? Let’s say that being Peruvian really helped. Our connection to the land is still very strong and industrialization arrived later than in other places, so we dealt with the change with more awareness and information. I’ve known about Slow Food and Terra Madre for some...

• - 10/09/2012

  La esencia de la comida peruana

  Virgilio Martínez Véliz es un chef y empresario peruano, y uno de los representantes de la nueva generación de chefs peruanos impulsando la difusión de la gastronomía del Perú. Es conocido por el uso de ingredientes peruanos en su estilo que él define como "cocina de mercado" o "cocina de autor".  ¿Es esta tu primera vez en Italia para participar en un evento tan grande como el Salone del Gusto y Terra Madre?Si, he estado en “Festa a Vico” este año con Gennaro Esposito y fue genial (festa della gastronomia italiana http://www.festavico.com/).Tu filosofía es muy cercana a la de Slow Food....

• - 07/09/2012

  Bay Scallops Tiradito

  Virgilio Martinez is the chef at Central in Lima, Peru’s capital and a cultural melting pot. After 10 years of traveling, working in Spanish, Asian and South American restaurants, Virgilio returned to Peru ready to immerse himself in his culture. Central is the result, and its menu features a multitude of tubers and grains from the Andes, fish and seaweed from the Pacific Ocean, the bounty of the rivers and the jungles and native vegetables, herbs and exotic fruits, reflecting the country’s incredible biodiversity, much of which is still undiscovered. Virgilio will be the protagonist of the Theater of Taste Virgilio Martinez's Peru and of the dinner Virgilio's tour of Peru....

• - 31/08/2012

  HoneySalone

  To the Greek, it was the “food of Gods”. Used for cooking, in beauty products or as a powerful cicatrizer, honey has many properties in addition to its most important feature: it tastes wonderful. At the next Salone del Gusto and Terra Madre, about one hundred beekeepers will sweeten the palates of visitors with many initiatives and tasting sessions. In the meantime, try the recipes below! A dedicated room will host conferences and meetings, a Honey Bar will give the opportunity to meet producers from all over the world and taste their products, and a few special events will better explain the importance of bees for the harmony and health of the ecosystem. The Taste Workshop...

• - 28/08/2012

  Solitary palm

  In the semi-arid state of Bahia, licuri palms (Syagrus coronata), with their hanging bunches of thousands of green fruits, are easy to spot from a distance. The imposing licuri palm is also called the solitary palm of the Brazilian caatinga, the characteristic biome of the northeast of the country, running from northern Minas Gerais to southern Pernambuco, through the states of Bahia, Sergipe and Alagoas. The palm was once an integral part of the landscape and its fruits a common food. Even O Tratado Descritivo do Brasil, published in 1587 by the Portuguese explorer Gabriel Soares de Sousa, contains a description of the flavor and quality of the licuri palm fruits. A women’s matter In...

• - 28/08/2012

  Sabores em risco: o licuri

  O Licuri é uma palmeira típica do semi-árido nordestino. De sua amêndoa (coco) se produz diversos itens alimentícios: licuri torrado, licuri caramelado, granola, cocada, paçoca, biscoitos, óleo, leite-de-coco e muitos outros produtos. Além de gêneros alimentícios, são produzidos também artesanatos, tais como bijouterias e utensílios domésticos. O coco é também utilizado como ração animal e sua casca é utilizada como combustível de fornos à lenha. O licuri tem sido uma importante fonte de alimento e sustento para diversas comunidades do...

• - 27/08/2012

  Bees and Terracotta

  Traveling from the city of Puebla, the state capital, towards the heart of the Sierra Norte takes you across wide semi-arid plateaus until the climate becomes more humid and the cacti gradually give way to dense vegetation. The whole region has around 150 plant species, of which 90 percent are endogenous, and 170 bird species. The indigenous Náhuat and Totonaca peoples live following a system called koujatkiloyan, or “productive forest,” that sustainably uses and benefits from this biodiversity. Food is harvested from the forest, which is protected instead of being chopped down. The forest offers a mosaic of diversity in which wild species are found alongside cultivated...

• - 24/08/2012

  Manioc Breadsticks and Bread

  Manioc (also known as cassava) is native to South America but is also found in Sub-Saharan Africa. The plant's root is an important source of carbohydrates in the diets of populations in tropical regions. In the Latin America area of the Marketplace, you will find an exhibition area entirely devoted to this important crop, with several stands and opportunities to taste. Here are two of a number of manioc recipes that nutritionist, journalist and an expert of traditional Brazilian gastronomy, Neide Rigo, will present at the “Terra Madre Network: A Thousand Ways to Say Manioc” Taste Workshop. Manioc Breadsticks (Palitos de mandioca) Makes around 80 breadsticks 500 g sweet...

• - 24/08/2012

  Palitos de mandioca e Pão de aipim com cúrcuma

  Palitos de mandioca Rende: cerca de 80 palitos 500 g de polvilho doce 500 g de mandioca cozida e espremida no espremedor de batatas 1/2 xícara de leite 1/2 xícara de manteiga 1,5 colher (sopa) de açúcar 2 colheres (chá) de sal 2 ovos pequenos Manteiga para untar a assadeira Para a cobertura: gergelim branco e/ou preto, flocos de pimenta seca, alecrim, orégano seco, flor de sal, endro,queijo parmesão ralado etc para finalizar Coloque o polvilho numa tigela e por cima esprema a mandioca cozida ainda muito quente. Misture bem até formar um farofa úmida. Junte, então, o leite fervido junto com a manteiga, o...

• - 23/08/2012

  Tire o garfo da floresta!

  Floresta significa riqueza: de biodiversidade, de espécies animais e vegetais, de recursos, de serviços ecológicos e, como acontece com frequência, também de interesses econômicos. Quanto mais rica a floresta, maior é o interesse que desperta e, portanto, crescem as ameaças à sua sobrevivência. Antes de tudo, é preciso entender a que nos referimos quando falamos de floresta e desmatamento. O desmatamento consiste no percentual de cobertura florestal perdida em um ano por cada hectare de superfície. Estima-se que hoje as florestas ocupem 31% das terras emersas do planeta, isto é, cerca de 4 bilhões...

• - 23/08/2012

  ¡Fuera los tenedores de las forestas!

  Foresta significa riqueza: de biodiversidad, de especies animales y vegetales, de recursos, de servicios ecológicos y, como sucede con frecuencia, también de intereses económicos. Cuanto más rica es una foresta, tanto mayor es el interés que suscita y, por tanto, crecen las amenazas hacia su supervivencia. En primer lugar sería necesario especificar qué es lo que entendemos cuando hablamos de foresta y de deforestación. La deforestación consiste en el porcentaje de cobertura forestal perdida en un año por cada hectárea de superficie. A día de hoy se estima que las forestas ocupan el 31% de las tierras...

• - 23/08/2012

  Forks Out of the Forest!

  Forests mean riches: a wealth of biodiversity, plant and animal species, resources, ecological services and, often, economic interests. The richer a forest, the greater the interest it inspires, and therefore the greater the threats to its survival. First we should establish what we mean when we talk about forests and deforestation. Deforestation rate refers to the percentage of forest cover lost in a year for every hectare of surface area. It is estimated that forests currently cover 31 percent of land on the planet, around 4 billion hectares, and that over the last decade 13 million hectares have been lost each year. Food Security: One Billion People Depend on the Forests Deforestation has...

• - 22/08/2012

  Amazing Mexico

  Aged only 36, Enrique Olvera is already an icon: in an incredibly short period of time, he has led his restaurant Pujol, in Mexico City, to a huge success. Today, it is the only Mexican restaurant to rank among the San Pellegrino 50 World’s Best Restaurants list. A dedicated supporter of local sourcing as a value that he applies to Pujol, Enrique says: “We always look for the best ingredients and we only choose local products. In this way, we build great relationships with producers, who give us their best produce”. Enrique’s inspiration is classic Mexican cuisine and he uses traditional ingredients, which he mixes and matches with cleverness, a lot of personality and...

• - 21/08/2012

  Not All Rice Is Created Equal

  According to Chinese myth, rice comes from the Zhejiang province, where the seeds arrived tied to the tails of dogs, saving the population from a terrible drought. Despite many studies, the academic community has still not come to an agreement on the real origins of rice. What is certain is that it was already being widely cultivated in Mesopotamia in the 4th century BC, and that the Ancient Greeks and Romans used it not as a food, but as a medicinal plant. The Arabs later brought it from the Tigris and Euphrates basin to North Africa, Spain, Sicily and the rest of southern Italy between the 6th and 8th centuries AD.Cereal grains are essential to our diet, and whole grains are...

• - 20/08/2012

  Honey Hunters of the Monsoon

  At the 2012 Salone del Gusto and Terra Madre workshops, tastings and special area will be dedicated to beekeepers and honey. The question of Indigenous peoples will be a central theme and will also see the participation of indigenous communities from around the world. Here the story of the courageous Honey Hunters of the Monsoon first published in Slow Food magazine, issue 54.In the tropical monsoon forests on the slopes of the Nilgiri mountains in southern India, local tribes risk more than a sting when they collect the unique wild honey found in this region, recently added to Slow Food’s Ark of Taste. The giant rock bee (Apis dorsata) forms its honeycombs on the high ledges of...

• - 17/08/2012

  Presidia Recipes from Asia and Oceania

  Today we suggest two recipes to introduce you to traditional products that you will be able to find in the Asia and Oceania space: Dehraduni Basmati Rice and Lifou Island Taro and Yam.Dehraduni Basmati Presidia (India)The almost 400 farmers of the Dehraduni Basmati Presidia use only traditional methods: all phases of cultivation are done by hand (from the planting of the seed to the harvest) and simple tools are used: sickles, ploughs and wooden harrows dragged by oxen. The rice is cultivated in rotation with peas, pulses, millets and wheat, or with mustard and wheat. The past use of pesticides in these remote Himalayan valleys has caused environmental damage and contributed to the emergence...

• - 16/08/2012

  A New Network for Food Security

  Could one of India’s most ancient grains play a big part in the country’s future? Millets are among the earliest known cultivated cereals and, used to make porridge, ground into flour for flatbreads or fermented into beer, have been an important element in the diets of India’s rural population for thousands of years. During the Green Revolution of the 1960s, India saw an influx of technology, chemicals and high-yield seeds to support water-guzzling monocultures. It consequently lost many of the traditional crop varieties long adapted to its regions, climates and cultures. As the government pushed rice and wheat production, the farming and consumption of millets fell...

• - 09/08/2012

  Indigenous Treasures

  Universally recognized as having rich oral traditions and being the custodians of biodiversity, Indigenous people continuously risk losing their land and ways of life. Slow Food supports these groups of people to maintain their culinary traditions and hand down their knowledge. As Carlo Petrini said, "It would be a nonsense defending biodiversity without also defending the cultural identities of people and their right to preserve their land. The right of people to have control of their land is inalienable."  In 2011, in Jokkmokk (Sápmi, Northern Sweden) Slow Food organized the first edition of Indigenous Terra Madre. The event was attended by 200 delegates from 31 countries, 50...

• - 07/08/2012

  Growing the Good (Slow) Food Revolution

  From a very young age Jim Embry has been working to fight against social injustice and support those in difficulty. The Lexington Sustainable Communities Network, which he founded, is a hub of ideas, activities and projects: school gardens, food education, support programs for people who have been subjected to violence or are recovering from an addiction. We can never stop thanking Jim and those people who, like him, have made the Terra Madre dream possible.  You have been an activist involved in social justice from an early age, was the question of food production/consumption already an important part of the movement in the 1970's or is this something that has happened more recently?...

• - 06/08/2012

  Das von den Göttern gesandte Schaf

  Nur die Genetik der Tierrasse zu bewahren, wäre nichts anderes als ein Museumsstück zu bewahren. Die Hispano- und Navajo-Gemeinschaften wollten mehr: Dank der technischen Unterstützung von Slow Food und American Livestock Breeds Conservancy, konnte sich ein Absatzmarkt für die besondere Wolle, sowie für den Hammel und das Lamm aus Weidehaltung entwickeln. Ein Museumsstück, das in den Kulturen und den Küchen wieder zum Leben erweckt wurde! Gary Paul Nabhan, Wissenschaftler und Schriftsteller Solange wir das Schaf haben, werden wir keinen Hunger leiden und nie arm sein, weil es uns von Gott geschenkt wurde. Jay Begay Jr, Züchter des...

• - 06/08/2012

  La oveja deseada por los dioses

  Si sólo se conservara la genética de la raza animal, no se salvaría más que una pieza de museo: en su lugar, las comunidades navajo e hispánicas han desarrollado sus propios mercados para las lanas especiales y para el carnero y el cordero alimentados en los pastos, gracias al apoyo técnico ofrecido por Slow Food y la American Livestock Breeds Conservancy. Una pieza de museo que regresa para revivir en las culturas y en las cocinas.Gary Paul Nabhan, científico y escritorMientras tengamos la oveja no padeceremos hambre y jamás seremos pobres. He ahí porque nos la donaron los dioses Jay Begay Jr, ganadero de ovejas...

• - 06/08/2012

  Le mouton rêvé des dieux

  Si nous n’avions conservé que le patrimoine génétique de cette race, ce ne serait qu’une pièce de musée. Au lieu de cela, les communautés Navajo et Hispano ont développé leurs propres marchés pour leur laine et la viande de mouton et d’agneau nourris au pâturage, grâce au soutien technique de Slow Food et d’American Livestock Breeds Conservancy. Bref, cette race disparue est de retour dans la vie quotidienne culturelle et culinaire locale ! Gary Paul Nabhan, chercheur et écrivain Tant que nous aurons des moutons, nous ne souffrirons pas de la faim et nous ne serons jamais...

• - 06/08/2012

  The Sheep of the Gods

  If only the livestock breed genetics were conserved, it would just be a museum piece. But the cultures of the Southwest wanted more than that: Navajo and Hispanic communities developed their own markets for specialty dyed wools, for grass-fed mutton and lamb, drawing upon technical support for many organizations, including American Livestock Breeds Conservancy and Slow Food.  And so it has gone from being a museum piece to being part of the cultures and cuisines again.Gary Paul Nabhan, scientist and writerAs long as you have sheep, you'll never go hungry, you'll never go poor, which is why the sheep was placed here for us by the gods. Jay Begay Jr., Navajo-Churro sheep...

• - 02/08/2012

  New York, patrie de la Green Pippin

  La pomme commune (Malus pumila ou Malus x domestica) est l’une des cultures comestibles qui compte le plus grand nombre de variétés dans le monde.Rien qu’aux États-Unis, on estime le nombre variétés cultivées à travers l’histoire entre 15 et 16 000 Malheureusement, seules 3000 espèces sont aujourd’hui disponibles pour les agriculteurs. Les autres 80 % ont disparu, du moins commercialement. Les 11 variétés les plus répandues fournissent 90 % des pommes vendues en Amérique, l’incontournable Red Delicious dominant le marché en 2009 avec...

• - 02/08/2012

  Green pippin cresce em Nova Iorque

  A maçã doméstica (Malus pumila ou Malus domestica) é um dos cultivares comestíveis com mais variedades no mundo. Apenas nos Estados Unidos já foram cultivadas entre 15 e 16.000. Hoje, porém, existem apenas 3.000 variedades disponíveis aos agricultores; mais de 80% estão extintas, se não completamente, pelo menos a nível comercial. Nos Estados Unidos, 90% das maçãs vendidas pertencem a 11 variedades, e a Red Delicious em 2009 dominava o mercado com 41% da produção total (mais ou menos 11 bilhões de quilos).A situação é parecida em todos os lugares. Durante o...

• - 02/08/2012

  Green Pippin wächst in New York

  Der Hausapfel (Malus pumila oder Malus domestica) ist eine der Tafelsorten mit den meisten Varietäten weltweit. Allein in den Vereinigten Staaten wurden im Laufe der Geschichte 15 bis 16.000 Sorten angebaut. Heutzutage verfügen die Landwirte jedoch nur noch über 3000 Sorten; die restlichen 80% sind fast ganz ausgestorben oder zumindest nicht mehr im Handel. In den Vereinigten Staaten machen 11 Sorten einen Anteil von 90% der verkauften Äpfel aus, der Red Delicious dominiert dabei den Markt mit 41% der Gesamtproduktion (rund 11 Milliarden Kilogramm).Und diese Situation findet man fast überall wieder. Die piemontesischen Apfelbauern haben diesen Artenverlust im Rahmen...

• - 02/08/2012

  A Pippin In New York

  The domestic apple (Malus pumila or Malus x domestica) is one of the world’s most phenotypically diverse edible crops. In the US alone it is estimated that 15,000 to 16,000 named varieties have been grown historically. Yet only around 3,000 are still available to growers; , the remaining 80 percent bare eing either commercially or actually extinct. O And, of the 20 percent that remain, some 94 percent are considered either “threatened” or “endangered” by the RAFT (Renewing America’s Food Traditions) alliance. Again in the US, only 11 apple varieties represent 90 percent of all the apples sold in most grocery stores, with one variety, Red...

• - 02/08/2012

  La Green pippin crece en Nueva York

  La manzana doméstica (Malus pumila o Malus domestica) es uno de los cultívares comestibles con mayor variedad en el mundo: tan solo en los Estados Unidos, se han llegado a cultivar entre 15 y 16.000 de ellos a lo largo de la historia. Hoy, sin embargo, quedan solo unas 3.000 variedades a disposición de los agricultores; el 80% restante se ha extinguido, si no por completo al menos sí a nivel comercial. El 90% de las manzanas comercializadas en los Estados Unidos pertenece a 11 variedades, y la red delicious dominaba el mercado en 2009 con el 41% de la producción total (11 millardos de kilos más o menos). La situación es idéntica...

• - 01/08/2012

  New African Presidia at Salone del Gusto and Terra Madre

  Amongst the stands in the Salone del Gusto and Terra Madre Marketplace, six new African Presidia are making their debut. Here’s how these special guests are preparing for the event: Kenema Kola Nut – Sierra LeonePatrick Mansaray – Coordinator of Kenema Kola Nut Presidium «Our collaboration with Slow Food has had a great impact on the lives of Kola nut producers in the Kenema community. During this short period, members have started to realize a fair price for their product. Jabati and I, the representatives of the Kola nut producers, are very excited to participate in this year’s Terra Madre event. We hope that, with the collaboration of Slow...

• - 01/08/2012

  SlowPack prize 2012

  Slow Food is pleased to announce the first edition of the SlowPack prize 2012, held as part of Salone del Gusto 2012, open exclusively to the food producers both from Italy and the rest of the world who exhibit their products at the event. Food packaging represents an enormous source of the world’s waste. The life cycle of goods can be long or short, but after its use, that of the packaging is always short: immediately becoming a piece of urban trash. In addition, the emissions generated directly and indirectly during the different phases of the good’s lifespan is an issue to be considered.This contest aims to encourage producers at the event to reflect on the impact that...

• - 30/07/2012

  Eat locally in Mali

  Slow Food has also carried out a mapping of traditional products and gastronomic culture in Mali, in collaboration with the FAO and with funding from the Italian Ministry for Foreign Affairs. At the Salone del Gusto and Terra Madre, during the conference “Discovering Africa’s Riches, from Millet Couscous to Natural Cola,” the producers themselves will be describing this heritage of plant varieties, animal breeds, food products and recipes.Manger Dans la RueMali’s markets are trade hubs and meeting places, characterized by an intoxicating wealth of scents and colors. Whether in a big city or a small village, customers can always stop by one of the market’s street...

• - 26/07/2012

  Eat locally in Sierra Leone

  Breakfast in the majority of African hotels involves condensed milk, instant coffee, Danish butter and European jams. Most of the rice consumed in Africa comes from Thailand, and the markets sell European vegetables and American and Asian grains and even imported meat. This is the main challenge that African agriculture must face today. Communities’ traditional products are considered inferior, and unsafe in terms of food hygiene. The continent’s extraordinary wealth of food diversity is not valued, and many varieties of fruits and vegetables, grains and legumes, animal breeds, breads and other products are at risk of being lost. Along with these products, agricultural knowledge,...

• - 26/07/2012

  Eat locally in Guinea Bissau

  Guinea-Bissau is a land of forests, and wild oil palms have been growing here for thousands of years. Many oil palms still grow in this small West African country, and communities harvest the large bunches of red fruits, processing them artisanally into a thick, orange oil with scents of tomato, fruit and spices. The oil is not only delicious but also nutritious, rich in carotenoids and vitamin E. In 2011, a Slow Food Presidium was set up to nationally and internationally promote artisanal palm oil from Guinea-Bissau, made only from the fruits of wild “dura” type oil palms using methods in perfect harmony with the surrounding forest environment and the local culture.Read on for...

• - 20/07/2012

  Passatina de garbanzos con camarones

  El chef italiano Fulvio Pierangelini presenta su receta para elaborar un plato muy solicitado. Un gustoso adelanto del Teatro del Gusto, que presentará en Turín para el Salone del Gusto y Terra Madre Tal y como dice la chef estadounidense Alice Waters: “Cuando cuentas con los mejores y más sabrosos ingredientes, los puedes cocinar de forma muy sencilla y la comida será extraordinaria porque sabrá a lo que es”. Esta filosofía es la fuerza motriz del muy estimado chef italiano Fulvio Pierangelini, que presentará su passatina di ceci con gamberi (puré de garbanzos con camarones) en “Platos que hacen Historia”,...

• - 20/07/2012

  Crème de pois chiches aux crevettes

  Le chef italien Fulvio Pierangelini présente sa recette d’un plat très prisé. Voici un avant-goût du Théâtre du Goût qu'il animera à Turin lors du Salone del Gusto et Terra Madre Comme le dit la chef américaine Alice Waters : « Lorsque l’on a les ingrédients les plus frais et les plus goûteux, on peut cuisiner le plus simplement du monde et obtenir des plats extraordinaires, car ils auront le goût de ce qu’ils sont. » Cette philosophie est la force créatrice du célèbre chef italien Fulvio Pierangelini, qui présentera sa crème de...

• - 20/07/2012

  The unbearable lightness of simplicity

  One of Italy’s most highly esteemed chefs, Fulvio Pierangelini, and his restaurant (closed down in summer 2008) Gambero Rosso in San Vincenzo, Tuscany, have been a symbol of Mediterranean cuisine for many years. Behind the apparent simplicity of his cooking lies the experience and sensitivity of a brilliant soloist who can produce sublime dishes, many of which have been endlessly copied. Fulvio will be the protagonist of the Theater of Taste titled: Dishes That Made History: Fulvio Pierangelini’s Chickpea Puree with Shrimp, a recipe which we present here accompanied by an excerpt from Cronache golose, vite e storie di cuochi italiani (Tasty Chronicles, Lives and Stories of...

• - 20/07/2012

  Kichererbsenpüree mit Garnelen

  Der italienische Koch Fulvio Pierangelini stellt uns sein Rezept für dieses sehr beliebte Gericht vor. Ein köstlicher Vorgeschmack auf das Theater des Geschmacks, das er anlässlich des Salone del Gusto und Terra Madre in Turin präsentieren wird Wie die amerikanische Köchin Alice Waters sagt: „Mit den besten und leckersten Zutaten ist es ganz einfach, zu kochen. Und das Gericht wird außergewöhnlich sein, denn es schmeckt nach dem, was es ist.” Diese Philosophie teilt auch der renommierte italienische Koch Fulvio Pierangelini, der bei einem Theater des Geschmacks mit dem Thema „Gerichte, die Geschichte gemacht haben“ seine...

• - 20/07/2012

  Purê de grão-de-bico com camarões

  O chef italiano Fulvio Pierangelini apresenta a sua receita para preparar um prato muito requisitado. Uma deliciosa pré-estréia do Teatro do Gosto que será apresentada em Turim para o Salone del Gusto e Terra Madre Como diz a chef americana Alice Waters: “Quando se tem os ingredientes melhores e mais saborosos, é possível cozinhar de forma muito simples e a comida será extraordinária porque terá o gosto do que é.” Esta filosofia é o que orienta o conceituado chef italiano Fulvio Pierangelini, que apresentará a sua passatina di ceci con gamberi (purê de grão-de-bico com camarões)...

• - 17/07/2012

  Une conversation avec Olivier Krug, le visionnaire du champagne

  Avant de créer sa propre maison en 1843, Joseph Krug avait travaillé ailleurs en développant sa propre vision du champagne. Afin d’offrir un plaisir unique à ses clients, il a établi des règles permettant de produire chaque année des cuvées incomparables. En 1846, il a commencé à transcrire ses expériences dans le cahier rouge qui existe encore aujourd’hui. Guidés par Olivier Krug, vous pourrez participer à la formidable dégustation organisée au Salone del Gusto e Terra Madre, découvrir les secrets du cahier et comprendre pourquoi Krug Grande Cuvée reste...

• - 17/07/2012

  Les vins grecs à Paris

  Georgios Ioannidis, ancien professeur de grec moderne en France, a commencé à s’intéresser aux terroirs grecs ancestraux après avoir découvert sa passion pour les vins, et vous conduira à la découverte de six vins produits à partir de raisins biologiques ou biodynamiques. Les vins de Santorini, Cefalonia, Naoussa ou Crète vous étonneront par leur pureté aromatique, leur finesse minérale et leur grande légèreté. Il sera accompagné de Vlavis Sklavos du Domaine Sklavos de Céphalonique. Voici les secrets de ses vins. Est-ce que vous pouvez me raconter votre histoire ?...

• - 17/07/2012

  Greek Wines in Paris

  Georgios Ioannidis, who taught Modern Greek in France before following his passion for wine and dedicating himself to researching the old Greek terroirs, at the Taste Workshop European Terroirs: Uncharted Greece will be guiding visitors through a journey to discover six wines from native grape varieties grown organically or biodynamically. The wines, from Cephalonia, Santorini, Naoussa and Crete, have striking aromatic purity and mineral refinement. Georgios will be joined by Vladis Sklavos from Domaine Sklavos in Cephalonia. Here he talks about the story behind these wines… Greece, France...can you tell me your story? How did you arrive in Paris? I was born in Thessaloniki and...

• - 12/07/2012

  Burgundy Wine, a Family Affair

  A magnificent tasting of wines from one of Burgundy’s most renowned producers, Domaine Ponsot in Morey-St-Denis, one of the few wineries that can boast 12 grand cru wines. Guided by Laurent Ponsot’s sister, Rose-Marie, who has been running the family winery since 1997, during the Taste Workshop The Terroirs of Chambolle, Morey and Gevrey According to Domaine Ponsot you’ll taste six 2006 wines from three of the best Côte de Nuit villages: Chambolle-Musigny, Morey-St-Denis and Gevrey-Chambertin. As well as the great classic Clos de la Roche, whose historic nucleus is owned by the winery, we’ll also have Chapelle and Griotte Chambertin and white Morey-St-Denis 1er...

• - 12/07/2012

  Bourgogne à quatre mains

  Dégustation avec un grand producteur de Bourgogne, le domaine Ponsot de Morey-St-Denis, qui compte 12 vins Grand Crus. Guidés par Rose-Marie, qui dirige cette exploitation familiale depuis 1997, vous pourrez déguster six millésimes 2006 de Chambolle-Musigny, Morey-St-Denis et Gevrey- Chambertin. En plus de l’incontournable Clos de la Roche, il y aura aussi le Chapelle, le Griotte Chambertin et le blanc Morey- St-Denis 1er cru Clos des Mont Luisants. Voici l’histoire de la famille Ponsot. Comment vous pourriez résumer l’histoire du domaine ? On peut dire que l’histoire du domaine commence avec l’oncle de mon...

• - 06/07/2012

  Making meatballs…

  Making meatballs… Meatballs (whether based on meat, or fish, cheese, vegetables or any other ingredients) are traditionally the best, most delicious, most cost-effective way of using up leftovers. This ancient practice is based on the wisdom of the women who used to have to run households with meager budgets, feeding a large number of mouths with the minimum expense. These days, the reuse of leftovers might seem an old-fashioned, obsolete practice, given how wastefully we consume, throwing everything away without a thought. Instead, we could be using our intelligence and creativity to come up ways to transform leftovers into tasty new meals. Making meatballs has the extra advantage...

• - 06/07/2012

  Let’s learn not to consume the world!

  The relationship between food and the weather is one of the topics to be reflected upon at the next Salone del Gusto and Terra Madre, in Turin from October 25 – 29. This subject is more relevant than ever, with the recent Rio+20 conference on sustainable development organized by the United Nations. Think globally and act locally In Brazil, however, there was little achieved and the summit’s conclusions have been defined as an epic failure. While the secretary general of the UN Ban Ki-Moon talked about solutions and proposals that “represent significant progress and a great success for the international community” observers underlined how the approved text contains...

• - 03/07/2012

  As humble and tenacious as a vine

  The night over Herzegovina is cold, silent and filled with stars. Inside Jovo Runjevać’s mutvak, a bunch of embers stoked from time to time provides warmth and a sense of ancient intimacy, drawing ever-changing shadows on the white limestone walls and the dark barrels. The mutvak (or vatrenjača) is a bare and square room. In this land of karst hills and emerald rivers, the mutvak serves two fundamental purposes. It is used to dry and smoke hams and other sausage products, abundantly hanging from the dark ceiling, but it is first and foremost a safe shelter to get through the long and sharp winter nights in the company of friends and fellow villagers. The low but alert fire warms body...

• - 02/07/2012

  On grass and transhumance in Western Macedonia

  Mavrovo, Western Macedonia. On these mountains, the Balkans’ continental and Mediterranean climates meet, giving birth to incredibly rich and unique pastures. This is why, throughout the centuries, this region has specialised in transhumance sheep breeding and cheese production. Reportage published on Slowfood magazine 51 While talking, Tefik Tefikovski cannot stand still, not even for a minute. He strolls, gathering scents and herbs from the mountain that towers above the village of Jance and the winding course of the Radika River, in the  green heart of the Mavrovo National Park in Western Macedonia. He is going to need the herbs to prepare teas and infusions or to enrich...

• - 26/06/2012

  Protecting the Future

  “The future is never anything but the present to be put in order. There is no need to foresee it, just to enable it.” Antoine de Saint-Exupéry, The Wisdom of the Sands The world does not have “a” destiny. There is no fate. People can choose their own future, before it is imposed on them. This is the message of Virginie Raisson’s 2033: Atlas des Futurs du Monde (2033: Atlas of the World’s Futures), published in Italy by Slow Food Editore. Possible Tomorrows What will the planet be like in 2033? Will be it be capable of supporting over two billion more inhabitants than today? What will we lack? Will we have to do without oil? Will there be wars...

• - 21/06/2012

  Sicily to Algeria, Cous to Cous

  Cuscus, cuscussù, couscous, kiskusu, seksu… all variations on the unique dish found from Sicily to North Africa. In the Taste Workshop “Terra Madre Network: Sicily and Algeria Cous to Cous” you’ll have the opportunity to meet two couscous experts and hear two great stories linked to the dish. Sid Alì Lahou is a chef and founder of a co-op that produces couscous from organic Algerian ingredients and Mairlù Terrasi is a chef and owner of the restaurant Pocho in San Vita lo Capo, which features a couscous dish typical of Trapani. Master of an Ancient Ritual“Couscous is an exercise in waiting. You need patience, time and tranquility,”...

• - 18/06/2012

  Don’t miss the Slow Wine 2013 taste workshop at Salone del Gusto and Terra Madre!

  There are already a number of well-established wine guides in Italy. Is there really any need for another? Slow Food believed so and thus launched its first own wine guide, Slow Wine, which adopts a new approach to wine criticism and looks beyond what is in the glass. A wine cannot be judged by scores, symbols or other numerical evaluations, but needs to be assessed in a broader context. From the outset Slow Wine was conceived to give a realistic snapshot of the current Italian wine landscape. To describe this reality, it is essential to get to know it, to leave tasting rooms and travel the length and breadth of the Italian peninsula. Now in its third edition, Slow Wine is the result of...

• - 14/06/2012

  Preview in Franciacorta

  If you just can’t wait until October for the Salone del Gusto and Terra Madre, we are offering up a sneak preview hosted by the Contadi Castaldi winery in Franciacorta at the end of september, with two taste workshops dedicated to the most prestigious Italian prosciuttos. We’ll start at 10.30 am with a virtual tour of Italy with prosciuttos from Slow Food Presidia, concrete examples of a production model based on quality, the recovery of traditional knowledge and techniques and respect for the seasons. Sample prosciutto crudo made from native-breed pigs: Mora Romagnola (Emilia-Romagna), Grigio del Casentino and Macchiaiola Maremmana (Tuscany) and Nero dei Nebrodi (Sicily)....

• - 08/06/2012

  Towards a Better Future

  Thinking about the well-being of animals – the living conditions of the animals that we eat and whose products we use, like what they eat, where they live and how much space they have – is now inevitable. Even more so for those, like Slow Food, who want to consider the Quality of food in the broadest and most comprehensive sense possible: from its sensory qualities, to the environmental and social sustainability of its processing and finally to its cultural value. In light of the next Salone del Gusto and Terra Madre, which is taking place in October, the association has begun the process of approaching the issue, in order to acquire the necessary tools to confront the question...

• - 08/06/2012

  Welcome to Salone del Gusto and Terra Madre 2012

  Foods that change the world: that’s the slogan that sums up the meaning behind the 2012 Salone del Gusto and Terra Madre. United for the first time in one big event, together they recount the extraordinary agricultural and culinary diversity of every continent, giving a voice to all the small-scale food producers who, in the global north and south, make food whose quality is defined by sensory goodness, environmental sustainability and social justice.   The symbol of this change is the apple, the ultimate metaphorical food, the food that, for better or worse, has most marked revolutions and epochal transformations: the forbidden fruit that caused Adam and Eve’s expulsion...