Spaghetti and Mandolino is becoming more Slow Food.

Slow Food is an association born in Piedmont in 1986 with the aim of restoring the right value to food, in respect of those who produce it, in harmony with the environment, ecosystems, and local traditions. Purposefully in stark contrast with the prevailing and homogenizing philosophy of fast food, it took Slow Food only three years to become an internationally significant association: today it boasts more than 100,000 members, has 7 locations spanning from the USA to Japan, and works in 150 countries to promote a food system that is good, clean, and fair for all.

Essentially, Slow Food recognizes the importance of valuing diversities in recipes and flavors, respecting the rhythms of the seasons and of conviviality, and identifying the varieties found in the distinguished places of production and their creators. It asserts the need for a taste education as the best defense against poor quality and fraud, but above all against the homogenization of our meals.

And how does Slow Food accomplish all this? By recognizing Presidii, first and foremost, which are the true tools for recognition and enhancement of biodiversity; through the publications of Slow Food Editore, which disseminate studies and food education; through important events, such as Terra Madre, a world meeting among Food Communities, or events like Salone del Gusto, Cheese, or Slow Fish, where Slow Food defends people's rights to food sovereignty. 

In perfect harmony with Slow Food, Spaghetti & Mandolino also aims to give the right value to productions that distinguish specific geographical areas, special products that the land only offers in certain municipalities, or human creations that only a specific culture or a particular climate allows to become true irreplaceable jewels elsewhere.

We share the philosophy of Slow Food, which embarks on the discovery of educated, sensitive, and responsible food pleasure. To approach this goal, it is essential to reflect on slowness, because it is precisely the slow productions, rich in tradition and in harmony with ecosystems, that are healthy, as well as true delicacies. 

The Slow Food Presidii have been part of Spaghetti e Mandolino for quite some time, but it will be our priority to find other characteristic products that you might enjoy. Our expert selectors are on the hunt, almost literally, for new treasures to add to our portal so that some of you can enjoy them. We said “some of you” on purpose, because the products in the Slow Food Presidium are obviously very few and have limited availability at the time of harvest or production.

For now, you can take a look at the products in the Slow Food Presidium already present on our portal: Parmigiano Reggiano DOP Vacche Bianche, Caciocavallo Podolico DOP, Monte Veronese d'Allevo Dop di malga and Broccoletto di Custoza.

S&M