The Slow Food Presidia
Once again, the Salone del Gusto will serve as a showcase for Slow Food’s most important project in support of small-scale producers: the Presidia. Spread around the Marketplace, divided by geographic area, over 200 stands (identified by the color orange) will be displaying the cheeses, cured meats, breads, sweets, vegetables, fruits, grains and honeys protected by Slow Food.
The Slow Food Presidia are concrete examples of a model for agriculture based on quality, the safeguarding of traditional knowledge and sustainability. From the Alps to the Andes, from the Sahara desert to the Tibetan highlands, the Presidia bring producers together and give them the support they need to promote their product and access new markets.
The Slow Food Foundation for Biodiversity strengthens communities of small-scale producers, protects traditional foods and promotes geographic areas, creating new economic models and putting them into practice around the world. Its main projects are the Presidia, the Earth Markets and the Ark of Taste.
Support the Slow Food Foundation: www.fondazioneslowfood.it
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New Presidia at the Salone del Gusto 2010
From Italy:
Capriglio Pepper (Piedmont)
Orbassano Red Celery (Piedmont)
Valtorta Agrì (Lombardy)
Traditional Stracchino of the Orobiche Valleys (Lombardy)
Val di Vara Black Chicken (Liguria)
Valleggia Apricot (Liguria)
Cabannina Cow (Liguria)
Barley from the Belluno Valleys (Veneto)
Viterbo Susianella (Lazio)
Upper Tiber Valley Mazzafegato (Umbria)
Castelpoto Red Sausage (Campania)
Ceglie Biscuit (Puglia)
From France:
Breton Pie Noir Cow
From Austria:
Pit Cabbage
Tauern Rye from Lungau
Wachauer Saffron
From Germany:
Limburg Ox
Bamberger Hörnla Potato
From Spain:
Zalla Violet Onion
From Sweden:
Öland Island Brown Beans
From Switzerland:
Dörrbohnen Presidium
Rye Bread from Müstair Valley
Raw Milk Vacherin Fribourgeois
Traditional Matured Emmentaler
From The Netherlands:
Drenthe Heath Sheep
Kempen Heath Sheep
Limburg syrup
From Bulgaria:
Smilyan Beans
From Georgia:
Georgian Wine in Jars
From Macedonia:
Wild Fig Slatko
From Tajikistan:
Pamir Mulberry
From Ethiopia:
Wild Harenna Forest Coffee
From Kenya:
Ash Yoghurt
Lare Pumpkin
Mau Forest Dried Nettles
Nzoia River Reed Salt
From Morocco:
Alnif Cumin
Zerradoun Salt
From Senegal:
Saloum Islands Wild Fruit Juices
From South Africa:
Zulu Sheep
From Lebanon:
Freekeh of Jabal ‘Amel
From New Caledonia:
Lifou Island Taro and Yam
The Alliance Between Italian Cooks and Slow Food Presidia
The Alliance is a network of over 200 Italian osterias and restaurants who use Slow Food Presidia products and indicate them on their menus with the logo 
, noting the name of the producer.
The Alliance chefs, some of whom will be cooking at a Salone del Gusto Dinner Date, bring together the pleasure of preparing good food with responsibility towards producers. They want to make food that is not only good, but also genuine, natural, clean and fair, respecting those who produced, cultivated or reared the ingredients. To see the list of Alliance restaurants, visit the website www.presidislowfood.it.
