2022 Slow Food Presidia

Preserving biodiversity even at the table is one of the fundamental objectives of the Ark of Taste and the Slow Food Presidia, which every year increase their ranks, hosting traditional products and techniques in an international catalog under threat of disappearing: regaining the flavors of the past and saving them from the homologous mechanisms with which large retailers work is essential to allow future generations a healthy and pleasant life, as Carlo Petrini, founder of the Slow Food association, already argued , in the late eighties.

From April to May, the 2022 Slow Food Presidia

The topic of 'slow food' is very current in an increasingly frenetic global scenario, not attentive to quality and obsessed with quantity, which struggles to find a sustainable horizon to aim for. In today's article, we are going to peek at the latest news on the Presidia scenario, giving an account of their

Presidi Slow Food 2022 — Drubiaglio's flat blond onion

We are in Avigliana, a Piedmontese town in Val di Susa: a sweet and digestible type of onion has been growing here since Roman times, so attached to this land that it refuses to take root as well elsewhere. Used in numerous culinary preparations, this onion lends itself to being cooked in the oven with a filling prepared ad hoc, although it

Brand with Municipal Denomination since 2016 and already a product of the Ark of Taste, the Drubiaglio onion has reached the status of Presidium since May of this year, making itself recognized as a healthy, nutritious food historically linked to the territory of the Oltre Dora (with reference to the Dora Riparia, a tributary of the

2022 Slow Food Presidia — San Luca's Violet Artichoke

Cultivated in the hills south of Bologna, this Emilian artichoke is excellent to be eaten fresh or boiled, with a dressing of extra virgin olive oil and salt: also suitable for becoming a cream or a paté, it is originally a rustic, resistant and robust plant, which does not require excessive care from an agricultural point of view. The only care that needs to be given to them is the communicative one, which enhances their history and flavor, described as “herbal, with notes that tend to the licorice root” in the Slow

Spread on clay soils, Violetto di San Luca is a smaller artichoke than the others, less productive and slower in maturation, characteristics that disadvantage it compared to its competitors.
The project launched in collaboration with the Emilia-Romagna Department of Agriculture aims to safeguard this product, starting with the week dedicated to vegetables held in the middle of last month (15-22 May): a path that is undertaken with the help and interest of the community, as well as the intervention of individuals who, like the Bank of Bologna, offer funding to support the cultivation of this typical variety of artichoke

2022 Slow Food Presidia — Black Mussel of Taranto

That of the black mussel in Taranto is a counter-trend with respect to the prejudices that are also plunged into the sea in front of the city, speaking of pollution and industrialization driven and senseless. However, the habitat of the Small Sea differs sharply from this image of degradation, proposing itself as an oasis where mussels find highly favorable conditions

Mussel farming has been witnessed here for about five centuries, but it has come to a halt as a result of technological progress and the use of plastic nets for fishing. Precisely for this reason, the Presidium is associated with a high attention to the environment and to the circular economy, which includes the use of nets made of compostable material compatible with the

And you, which Slow Food 2022 principals did you know? Which do you think will be the next to be introduced?
If you want to learn more generally about the principles that link Slow Food and Spaghetti & Mandolin, finally, we refer you to this article in our magazine, reaffirming the founding ideals

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