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•	Introduction
•	A new event model
•	The Virtuous Way


•	Market, Kitchens and Islands of Taste
•	Wine Bank
•	Enoteca
•	Towards Terra Madre
•	Slow Food Presidia


•	Food Education at the Salone
•	The Dream Canteen space
•	Schools and Kids


•	Taste Workshops
•	Theater of Taste
•	Master of Food
•	Meetings with the Makers
•	Dinner Dates
•	Slow Food Cafè


•	Conferences
•	The Sounds and Songs of Terra Madre
•	Slow Food on Film

Present for the first time this year: Switzerland, which over the last two years has raised the number of its presidia (from rye bread to bona flour, made from toasted corn) to ten over the last two years; Brazil, with eight presidia, two of them new (red rice and Serra Catarinense pine kernels), Uzbekistan, with the Old Almond Variety Presidium, Afghanistan, with the Herat Raisin Presidium, and Ethiopia, with Wenchi volcano honey and Wukro white honey.

An important space is devoted to the Coffee Presidia Network, which connects high quality small-scale products from Guatemala, Dominicaa Republic, Costa Rica, Honduras, Nicaragua and El Salvador.

Slow Food Presidia

Presidia at the Salone del Gusto

The Salone del Gusto opens its doors to Terra Madre presenting the presidia set up by over 260 food communities in 50 countries.

Their stands are organized by geographical areas inside the Oval arena, each dedicated to a product protected by Slow Food and manned directly by producers.

Africa is present with 10 presidia: from Ethiopian honeys to mullet roe from Mauritania, from Moroccan Argan oil to Mananara vanilla from Madagascar.

Asia brings Indian rices, Rimbàs black pepper (Malaysia) and Tibetan yak cheese (China). The areas that boast the highest number of presidium projects are: Latin America (26) and Europe (200, of which over 150 in Italy).

fondazione slow food per la biodiversit‡

A new phase begins for the Italian presidia

This year marks the tenth anniversary of the Italian presidia.

After two years of preparatory work, 90 were presented at the Salone del Gusto 2000, and since then the project has grown throughout the world.

In 2008 it will enter a new phase in Italy, the aim being to cement the alliance between producers and Slow Food and move even further down the road towards the good, the clean and the fair.

The first step will be to introduce a distinctive logo on packaging to indicate products (hence producers) committed to the project.

The Slow Food presidia bring together thousands of farmers, cheesemakers, pork butchers, bakers, fisherfolk, shepherds and other small-scale producers, guardians of food biodiversity.

Besides ensuring high gastronomic quality, they share the same environmental and cultural project—the recovery and protection of tradition—resisting in marginal areas and saving pieces of countryside and small towns and villages from degradation and decay.

Not only, by uniting producers and consumers, the presidia also show how it is possible to create virtuous micro-economies and build a ‘fairer’ market.

The Italian presidia project is realized thanks to the contribution of:

sponsor presidi