Slow Food Presidia

Oysters from France, chocolate from Ecuador and vanilla from Madagascar: Slow Food Presidia products are unique traditional foods facing...

In Kent, a small fishing village in Sierra Leone, the Hope of Kent association supports 15 fishermen (the women are involved in preparing the fish...

Slow Food encourages and supports Indigenous peoples to uphold their food traditions as the custodians of irreplaceable inherited knowledge, in...

It is the first day of Cheese
Those who have been participating in...

On the occasion of Cheese 2011, we look at some of Slow Food's most peculiar cheeses. From a Bosnian cheese matured in a sheepskin to a German...

Biodiversity is not an abstract concept. It is life for people, nature and our planet. It is made of plants, people and animals able to adapt to...

Macagn is a raw-milk cheese produced in the Alps in Northeastern Piedmont, Italy. Here the cows graze freely on the alpine pastures throughout the...

In the Chilean region of Araucanìa, characterized by the high number of indigenous Mapuche, farmers' market stalls are laden with the...

Some call it toma, some robiola,but up in the mountains where this cheese isproduced, they call it Cevrin, aka goat...

Monte Veronese is produced in Lessinia, a region in the North of Verona. It is an aged cheese suitable for the end of the meal.

Formadi Frant is the result of a culture that never wastes anything edible. It is made with cheeses considered "imperfect" or wrong, all --young...

Pélardon is one of the 45 French (controlled origin denomination) AOC cheeses and, among these, one of the 13 goat cheeses.

Traditionally prepared using milk from the Rove goat, a rustic breed well suited to the dry hills of the Provencal interior, Rove Brousse is a...

Black pepper is perhaps the most well-known and most used spice in the world. An integral part of culinary heritage around the world, it is unique...