A different way to spend Easter Monday. The Botanical Garden of Rome in collaboration with the University La Sapienza of Rome gives us the opportunity to discover biodiversity
The Cavendish banana dominates the global market but its fragility threatens food security, the environment and workers' rights. Only biodiversity can guarantee a sustainable future for producers and consumers. Here are the conclusions of an expert like Enrico Roccato
The phenomenon affects 50% of the world's GDP. Appeal from 39 associations to the Italian government
On the occasion of World Pulses Day proclaimed by FAO, a Pulse Recipe Book with recipes from every Italian region, Over 100 cooks will propose appetizers, first courses, soups, burgers and even desserts based on pulses. The nutritional properties…
Cabbage, broccoli, cabbage, kale, turnip, Savoy cabbage, daikon, are an incredible concentration of beneficial elements for our body. The chef of the Opera restaurant in Turin and the choice of a restaurant that respects physical health but also…
Raising awareness of ecological challenges, renewing the imagination, reorienting ways of seeing and acting: from 20 to 24 November 2024, the Centre Pompidou and the French Office for Biodiversity invite artists and researchers, observers and witnesses, to question the threats that…
The star of the dish by the Michelin-starred chef of the Gardenia restaurant in Caluso is Portulaca, a poor herb but rich in nutritional and medicinal substances
Introduced by the Spanish returning from the Americas around 1500, it is used in Lucanian cuisine in numerous traditional recipes ranging from classic fettuccine and beans, to beans alla pignatta, to pasta, bean and ditelle soup, up to passata…
The menu of starred and gourmet restaurants, excellent gastronomic products, from provolone del Monaco to Treccia di Mozzarella, served at a long table for three hundred people along the main street of Sant'Agata sui due Golfi. A product fair…
On 19 and 20 June, a long table in the square for three hundred people with dishes from starred chefs, bistro restaurants and products from a land reigning in biodiversity. A unique gastronomic culture, from spaghetti to courgettes, to large…
One of the many examples of biodiversity in this area which has great historical-environmental value has become a Slow Food Presidium. Not to be confused with Itrana. The characteristic: the pulp separates from the stone by crushing it between two fingers
The "Circular Economy and Protection of Biodiversity" workshop, coordinated by Agici, highlights the importance of circular strategies, such as regenerative agriculture and recycling, to address biodiversity loss
An easy recipe proposed by the Chef of the La Corniola restaurant which contains the flavors of this season and refers to the intense aromas of mountain meadows and woods, an invitation to indulge in a day full of nature
Its flavor is reminiscent of lobster. The Michelin-starred chef, Emanuele Scarello, of the restaurant “Agli Amici Dopolavoro” in the spaces of the prestigious JW Marriott on the Isola delle Rose has included it in the fine dining menu for the autumn season. Tips on how…
Our streams invaded by aggressive Louisiana and California crayfish and carriers of a dangerous disease. Aquatic ecosystems and their relationship with the mainland will take center stage in Genoa from 1 to 4 June. Culinary traditions of…
The young Carmine Valentino Mosesso has earned one of the Coldiretti Green Oscars for recovering this variety of beans that was once given to women who wanted to become mothers
Registration is now open for Increase's "Citizen Science" experiment which allows you to cultivate biodiversity by sowing beans on your balcony or terrace. Here are all the details
Sixty recipes from the great starred chef of Vico Equense to discover the benefits and "alchemies" of a vegetable cuisine rediscovered in its thousand varieties and in its thousand flavours. The recipe for courgettes in Purgatory that recall the "animwe…
The king of Tuscan cured meats that Machiavelli was passionate about joins forces with the start-up climate tech company that works to protect biodiversity and the quality of life of pollinators and bees. The great exploit of the Finocchiona market:…
In a town in Puglia that is depopulating, some bakers defend the tradition of a 5 kg loaf with a diameter of 80 cm made with local soft wheat. The Slow Food Presidium arrives to defend and encourage dii…
Exports rose by 12%. The young protagonists of the new productions. But the surge in inflation is a danger and the legislation needs to be reviewed. A sector of over 1300 companies and almost 10.000 employees. We need a Consolidated Text on Beer
Irmana, a variety of rye imported into Sicily in the XNUMXth century by Benedictine monks, rich in healthy properties, had almost disappeared. The chef of the Grand Hotel in Taormina has recovered it in his menu in defense of the great heritage of biodiversity…
A useful guide that helps to discover a gastronomic Italy away from the spotlight that knows how to tell a world of authentic values and riches of biodiversity, culture and local food and wine tradition. The list of new Snails
From Saturday 8 October to Sunday 4 December, an intense program of Cooking Shows with Michelin-starred chefs, Sensory Analysis, and the International Auction, But also great attention to sustainability and biodiversity. New this year the Metaverse to intercept trends and phenomena…
The project of the biologist Camilla Bertolini aims to restart the sustainable cultivation of a valuable quality that disappeared in the 800th century. Project of great environmental but also socio-economic value for local aquaculture. Latest news: found in Lio Piccolo oyster shells from the…
The real protagonist of summer 2022 will undoubtedly be food: from farmhouses to restaurants, to the flavors of the excellence of the villages that have become the main destination for many
Innovative agri-food production system that respects matter, the environment and biodiversity through the use of "good" microbiology (fungi, bacteria and yeasts). This is how symbiotic agriculture works
Hens listening to Mozart, Koi carp, Suffolk sheep and a precious oil: the innovative concepts on the hills of D'Annunzio loved by an engineer devoted to biodiversity
There are 50 producers of the Slow Food Presidium in the Alps. A fundamental activity for pastures and the protection of the territory. The invitation to throw flower seeds in the gardens in the city
Biodiversity to be successful requires national consultation as for other long-term strategic choices. The national consultation started from this idea of the government
A book published by Slow Food pays homage to the culinary culture of grandmothers, local traditions and obviously the cooks, guardians of a unique heritage in the world
A project that started in 2019 to safeguard the future of wheat crops. Agricultural soil is dying, declares Lino Falcone, grain grower, we are called to its conservation.
A little bunch onion, a little shallot is all edible, from the bulbs to the leaves, and has remarkable nutritional properties. Loved by Chefs for its versatility from appetizers to desserts.
From the podolico caciocavallo to the Provolone del monaco, from the Carnia bean to the white garlic of Vessalico, from the raven corn to the purgatory bean of Gradoli, these are the seals of a tradition that tell the story, the resilience and the distinctiveness point…
One of the most valuable varieties of apricots that of Scillato, was reintroduced less than 50 years ago in the province of Palermo, it is distinguished by its sweetness and aroma. What makes it so unique is its resistance to insect attacks and…
Used for thousands of years, also in cosmetics, algae represent an exponentially growing sector. But there are still many doubts from an environmental, cultural and economic point of view. This is what emerged during the event organized by Slow Food…
Appointment from 17 to 20 September in Bra (CN) with refiners and producers from all over the world. An invitation to become aware of the urgency of reviewing our relationship with nature and with the animal world by enhancing the biodiversity of pastures.…
Shepherds, cheese makers, cheese makers and affineurs meet the world of catering and local hospitality. The focus of 2021 is the animal kingdom and the variety of connections with human actions, from dairy breeds that guarantee income to microbiodiversity, from…
The story of Luisa Ingroggio Agostino and her husband from Messina is one of ambition and love for the area. Thanks to their hard work, the Nebrodi black pig has become a symbol of typicality and goodness of Sicily. A…
An initiative that brings together Enel X, the business line of the Enel Group and Apicolturaurbana.it in order to raise awareness of respect for the environment and biodiversity on World Bee Day.
It is a type of cannellino bean with an intense flavour, with a good softness and a thin skin which speeds up its cooking. Cultivated according to environmentally friendly practices on volcanic soils rich in nutrients, the Acerra bean is a…
The province of Verbano-Cusio-Ossola relaunches the professional fishing and fish farming chain in lakes Orta and Maggiore. The project aims to ensure the protection of local biodiversity, enhance an almost forgotten art and offer mouth-watering recipes from species of…
The Parco del Colosseo returns to its origins and becomes a center of agricultural production. After the honey and the oil, it will soon be the turn of the wine. Rooted vines of the Bellone vine celebrated by Pliny the Elder were planted. The goal is to raise awareness of…
The international world of raw milk cheese meets from 17 to 20 September under the aegis of Slow Food. The defense of biodiversity and natural production are imperative after what Covid has taught us
