Slow Food: the association that defends healthy eating.

If you are a lover of healthy and quality food, you have surely heard of Slow Food at least once in your life, the international cultural movement that operates as a non-profit association, founded in Italy, in Bra, in 1986, by Carlo Petrini. The slogan of the association is simple yet catchy: “Good, clean, fair”, three words that indicate the way to follow in the search for quality nutrition.

For years, Slow Food has primarily defended small artisanal productions. It strongly fights to prevent niche products from disappearing, foods that risk falling into oblivion or disappearing entirely without the efforts of the association and the local chapters (Condotte) that have emerged in various Italian cities over the years.

Discover with us everything you need to know about the Slow Food philosophy, a way of understanding typical Italian food identical to what we at Spaghetti & Mandolino confidently promote to bring the best of Italian food into your homes.

Slow Food: who

Over time, Slow Food has become a large international association committed to restoring the right value to food, respecting producers, and harmonizing with the environment and ecosystems. To achieve this, it relies on the collaboration of over 1,500 Condotte and more than 100 Communities (local Slow Food offices) worldwide that carry forward the values and philosophy of the association.

Slow Food: why

Slow Food was born to counter the advance of so-called “junk food.” Faced with the rise of industrial products that threatened to eliminate small productions, the flavors of the past, such as the Stortina veronese, the Broccoletto di Custoza, the Monte Veronese di Malga cheese, the pero Misso della Lessinia, and the mela Decio di Belfiore, all Slow Food Presidia, are just a few examples from the Verona region, home to Spaghetti & Mandolino.

Slow Food: how

To pursue its objectives, Slow Food has its own philosophy that can be summarized through these principles:

to give cultural dignity to topics related to food and nutrition;
to identify food products and production methods linked to a territory under the perspective of biodiversity conservation, promoting their recognition as cultural goods;
to elevate the food culture of citizens, particularly the younger generations, aiming for full awareness of the right to pleasure and taste;
to promote the practice of a different quality of life, characterized by respect for natural rhythms, the environment, and consumer health, favoring the enjoyment of products that represent the highest quality expression;
to draw public attention to environmental issues and, in particular, to the conservation of biodiversity and culinary traditions.

Slow Food: where

Slow Food, in addition to providing strong support to territories, organizes various events of national and international significance. Among the most important is the Salone del Gusto in Turin, now called Terra Madre – Salone del Gusto, an international food and wine exhibition that brings together producers and artisans from the agri-food sector from all over the world. The event includes a market, an exhibition area, and numerous related activities: conferences, forums, workshops, guided tastings, and cooking classes.

Another well-known event is Cheese, the biennial international appointment that celebrates the best raw milk cheeses in the world and the producers, shepherds, and affinators who allow us to know and taste them. The defense of natural cheeses has become the flag of this event, held in Bra, where Slow Food was founded, in the province of Cuneo.

Abroad, the most famous event is Slow Food Nations, which will take place in Denver, Colorado, in the United States, from September 11 to 13. Now in its fourth year, the event brings together lovers of good food, farmers and chefs, educators and families for a weekend of tastings, tours, and conferences. Finally, Slow Food is also present in Switzerland, the United Kingdom, and Australia.

Slow Food: what are the Presidia

The Presidia project of Slow Food was born in 1999 and is the continuation of another initiative "Ark of Taste", which aims at recovering and safeguarding small productions of gastronomic excellence threatened by large distribution, degradation, and standardization. For a typical product, becoming a Presidio is a great recognition. This type of certification is not officially recognized by the State, as it is awarded by a specific Slow Food committee, but the criteria for its assignment are similar to those of certifications such as IGP and DOP, with an even stricter production disciplinary.

The term Presidio Slow Food applies to: rare and excellent products at risk of extinction, groups of farmers, breeders, and fishermen who produce them, and the production regulations that distinguish them.

At the Salone del Gusto in 2000, the first 90 Presidia were presented, and their success was immediate, especially in terms of sales. Today, there are 585 Slow Food Presidia products involving over 13,000 producers.

In Italy, among the most famous are: Bagòss di Bagolino, Castelmagno d'alpeggio, Cipolla rossa di Acquaviva, Colatura tradizionale di alici di Cetara, Culatello di Zibello, Fagiolo di Controne, Montébore, Morlacco del Grappa di malga, Pistacchio verde di Bronte, Stracchino all'antica delle Valli Orobiche, Suino nero dei Nebrodi, Ventricina del vastese, and Zibibbo di Pizzo Calabro.

Francesco Scuderi