For a year, the Romagnolo chicken has officially been a Slow Food Presidium, a symbol of a native breed saved from extinction. Raised sustainably, it is an example of quality and respect for the environment
This practice was born out of necessity: wheat, being a precious commodity, was often used to pay the duties imposed by the Bourbon kingdom. Today, the mischiglio, recognized as a Slow Food Presidium, is used in local dishes such as rascatielli and…
The Pruna di Frati which have become part of the Slow Food Presidia have an ancient history, characterized by a thin skin and a sweet flavor with a sour aftertaste. The Piparelle also represent a deep connection with history…
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
In recent years, thanks to the economic crisis, several young people have approached an age-old profession. In the fourth largest lake in Italy today people fish like 3000 years ago. The catch depends on the meshes of the fixed, non-towed nets.
The ingredients of the piparelle are simple (almonds, sugar, thousand flower or orange honey, cinnamon, cloves, and orange essential oil) but the processing requires two days and two cooking times. The name derives from cooking in stoves…
An ancient cheese once used as a currency of exchange or to pay the rent of pastures. Made with raw milk: it preserves nutrients, vitamins, enzymes, lactic ferments and is enriched with the aromas and scents of mountain herbs
It has no internal fuzz and thorns, very tasty with a sweet taste and can also be eaten raw. Grown without synthetic chemical fertilizers and herbicides, hormones and other growth stimulants. Documents attest that the…
Marzellina durum wheat, an ancient variety from the Campania mountains, makes its return to the Slow Food Presidia, celebrating sustainability and local agricultural tradition
Since ancient times, almonds and pistachios combined with honey have been the only three ingredients of a dessert characteristic of the central areas of Sicily. Long preparation process: eight hours of cooking the honey and only after adding the fruit...
The strange cross between carrot and parsley with a fleshy texture and slightly sour taste when raw, which becomes sweet when cooked, has origins dating back to the Middle Ages. It contains more fibers and mineral salts than potatoes and is a…
Slow food presidium, was disappearing, saved after having collected ancient testimonies in families, today it has a production disciplinary. Tool for the protection of identity and for the promotion of the territory.
The legume is produced in the small town of Val di Fiemme and its roasted beans make an excellent alternative to coffee. Not only that: its uses in the kitchen are as diverse as its benefits
Widespread since ancient times, rich in healthy properties for the body: iron, calcium, potassium and vitamin C. Also good raw, they absorb the nutrients from the soils enriched with minerals from the lava flows
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…
Their sweet taste is ensured by underground sources that reach the Mar Piccolo from the Murge. A beautiful story of respect for the marine ecosystem carried on by a group of farmers
Red outside and white inside, aromatic, sweet and very digestible. Rescued from 5 producers, it is very versatile in both raw and cooked cooking. To guard this treasure 5 companies from the Marche region
One of the best pizzas in Italy awarded with the Tre Spicchi by the Gambero Rosso Guide is eaten in the Roman countryside. The courageous choice to turn to innovative leavened products
In 2009, 2016 and 2017 Ventricina Vastese won the Italian Salami Championship organized by the 5t Academy (territory tradition typicality transparency traceability). Made with selected parts of ham, shoulder and bacon, it is flavored with peppers…
In the past, the area cultivated with poverello beans had drastically decreased due to the abandonment of the land and traditional agricultural activities by young people. The legume has remarkable nutraceutical properties. Now that it is a Slow Food presidium, it can be hoped for…
Fleshy, fragrant and tasty variety, cultivated in the alluvial plain of the Tanaro river in the early 900s. It experienced considerable commercial success and then gave way to more profitable crops. 13 years ago the seed was also lost. Carlo Petrini in…
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…
The fishermen of Orbetello raise a cry of alarm: 600 tons of seaweed have already been collected but there are another 50.000. The excavation of the gutters is necessary, and suitable means for collection: now there are only two…
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…
The event returns for three days: from 4 to 6 June the city of Prato will become a stage for taste, a mix of food, art, wine and architecture. The event marks the return to live events and…
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 autochthonous bee that has adapted perfectly to the microclimate and flora of western Liguria. The small local farms produce wildflower honey from Mediterranean scrub, heather and chestnut.
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 adventure of two friends who from a laboratory of typical Sicilian sweets create a company with a turnover of 50 million that exports to 40 countries. The secret: tradition and innovation, manual processing and environmental sustainability for a genuine product that is the expression of…
Genuine and fresh flavors of Puglia that herald summer for this recipe signed by Chef Salvatore Riontino of the Canneto Beach2 restaurant on the sea in Margherita di Savoia. Carpino broad beans, tender and tasty, are a Slow Food Presidium, grown…
A poor product discovered a few years ago in the Murgia countryside brought back to life reveals unsuspected gustatory and nutritional properties. Slow Food Presidium is subject to strict production regulations. Rich in iron and essential mineral salts in nutrition in times of…
The buttiglieddru, a new Slow Food presidium, brings the flavor of Sicilian tomatoes of the past to the table. It is a concentrate of beneficial properties. Above all, it is grown without pesticides but with antagonistic insects in compliance with the old agricultural practices
Direct descendant of the spontaneous artichoke. It has unique organoleptic properties as Filippo Romano explains. Excellent to eat raw, cooked on the grill but also to be preserved in oil. Today it is a Slow Food presidium saved by a group of farmers. His own story
Handed down from father to son among the old farmers of Priverno the Chiacchietegli a tasty broccoli with purplish inflorescences was disappearing. Saved by the Slow Food Presidium. Luca Mastracci who has based his gourmet pizzeria on the rediscovery of the local area…
An ancient, poor product, typical of the Pordenone valleys with a strong and savory flavour, characterized by an aroma of smoke and aromatic herbs, the Pitina is unusually covered in cornmeal. The Celtic-German origin smoking had to ensure the long preservation of…
An ancient variety of buckwheat that contains the history of a territory and its community. Saved by some farmers who kept the seeds and passed them on to friends to keep the memory of the people alive. THE RECIPE OF…
The dried fig season is about to begin. From the third week of October, Carmignano figs of the Dottato variety can be found on the market, characterized by a delicate and sweet taste, with notes of anise and a particular…
In Calabria it grows in the Monte Poro area, in the province of Vibo Valentia, a rural area, where there are no polluting industries but only farms. An ancient tradition was in danger of disappearing by giving in to the invasion of hot peppers from Asia for a…
Appreciated by Pliny the Elder, by Isabella d'Este for its properties, by Pope Leo XIII for its flavour, the Pizzutello grape from the Aniene valley is once again being cultivated, relaunched by the Slow Food presidium. We don't focus only on grapes but…
Together with three other ancient melons from Reggio, it was saved from oblivion thanks to research on the territory by the Zanelli Institute. Entered the Slow Food presidia. Excellent cooked in the oven with chocolate and macaroons. The production resumed by nine companies, for the…
A traditional dish scented with the sea and easy to make is the protagonist of Dol Fish Day, Proloco Trastevere's gastronomic fish proposal for the summer: only fresh, non-farmed fish from the Lazio coast, only fish available, in combination…
From mussels from Trieste to Puglia, from the Dop of Scardovari to that of Ravenna, to the Selvaggia del Conero, to those of the Gulf of Naples, to La Spezia, to the legendary Sardinian Niettiddas: the types of mussels of our seas are many. They also have…
From the Adriatic mussel to the Apulian one, passing through Triste, from the DOP of Scardovari to Sardinia with the legendary Niettiddas, to the Gulf of Naples up to the wild del Conero. There are many types of mussels that crowd our seas, such as…
An ancient variety of onion that was born in the heart of Lomellina, in Lombardy, still cultivated today according to the techniques handed down by the monks. With an intense red color it differs from other onions for its sweetness and high digestibility. With over 10…
A cheese with unique characteristics produced from the milk of Laticauda sheep (another Slow Food presidium) and Bagnolese sheep (at risk of extinction) that graze in areas rich in sulphurous springs that give the fodder a characteristic flavour. Of these springs…
A variety of climbing white bean is once again driving the microeconomy of the village of Stio. It takes its name from Queen Maria Carolina of Habsburg, who loved it. Tender, sweet and digestible, it has become a Slow Food Presidium since 2018.…
Gluten-free, organic and naturally dried, also suitable for those suffering from diabetes and cholesterol, it has a market to be built. The project carried out by the organic farm Tamorri in collaboration with the University of Forenze and the Umbria Region
A graceful name, whose origins are lost in history, for a salami of the poor with hints of undergrowth, which is produced in Viterbo, remained in the shadows for a long time, now in great demand by chefs and gourmets. The new life after entering the ark…
A broccoli with unique characteristics grows on the shores of Lake Garda, thanks to the warm winds that protect the crops from frost. In January, Torbole is celebrated by its Slow Food presidium with a party.
An ancient Venetian delicacy, moeche, crabs that lose their carapece during moulting, and can be eaten very tender only for a short period of the year, is at risk due to the more profitable clam fishing. They have become a garrison…
If in peasant culture the most recurrent saying is "nothing of the pig is ever thrown away", the same can be said of the chestnut tree: the tradition of Val Bormida, in Liguria.
A historic bean from the Cilento National Park. Characteristics: thin skin, quick cooking, and great flavour. It was disappearing recovered as a Slow Food Presidium. In November, the whole town celebrates the festival. THE RECIPE WITH TOZZETTO
The precious sap, a solw food garrison of biblical memory, was disappearing. Four years ago, the decision was made to relaunch its use in the kitchen, and not just in pastry shops, by creating the Manna Madonita Consortium. Great starred chefs converted to the idea.
Known since Roman times, it lends itself to being dried and stuffed with a walnut kernel to be consumed in the winter months. Threatened by the industrial development of the Val di Sangro, it was safeguarded by the slow…
Recognition to the Antiche Terre Pacella company for safeguarding an olive-growing excellence typical of the Lepini mountains from which it obtains an extra virgin olive oil awarded by Gambero Rosso with the three leaves
