You chose: slow food

  • Dining in & out: Articles & Reviews
    Dino Borri(September 18, 2014)
    Ramassin, Bella di Garbana, Pompìa, Porceddu, Valeggia, Misso, Cocomerina--know what these strange names stand for? They’re varieties of fruit from the north and south of the bel paese that Slow Food has saved by incorporating them into the list of protected foods put out by the “Presìdi” project.
  • The mega Italian wonderland on Fifth Avenue celebrates its second successful year with lots of products on sale but also a special event: a dine-around in all its restaurants featuring food prepared by 1 chefs from 9 restaurants of the Batali-Bastianich group.
  • Dining in & out: Articles & Reviews
    M. M.(August 26, 2010)
    After the successes in Piedmont and Japan, on August 31 the Italian “patron of high quality foods” Oscar Farinetti will open a 50,000 sqf wine&food megastore in New York named “Eataly”. “More than offering 100% Italian products, Eataly is more about the spirit of Italy, so it will also offer great local things coming from the surrounding areas”, said Joe Bastianich who, together with his long-time partner and renowned chef Mario Batali, is one of the main sponsors of the initiative
  • Dining in & out: Articles & Reviews
    Benedetta Grasso(August 20, 2010)
    While visiting the campus of the University of Gastronomic Studies in Pollenzo, Italy, we met Carlo Petrini, founder of "Slow Food" and director of the university. We discussed the history of the movement, food diversity and Italian cuisine in the United States.
  • “We need to protect local specialities from the growing popularity of ethnic cuisine”. Following the slogan “Sì alla polenta, no al couscous” (We want Polenta, not Cous Cous), the Lega Nord party has endorsed and allowed a series of municipal bans of foreign food, leading to what can be called a “gastronomic racism”
  • Dining in & out: Articles & Reviews
    Mattie John Bamman(September 07, 2009)
    I took a short respite from wine this week to learn about the complex world of high-quality, extra virgin olive oil. Puglia produces two-thirds of all the olive oil in Italy, and it is a great place to begin answering the question: How is olive oil made and what determines its quality?
  • Summer Fancy Food 2009. Flavours of Italy - Fred Plotkin's Recipe
    A conversation with the world-wide known expert on Italian Cuisine Fred Plotkin. His love for “Made in Italy” emerged when we talked about this year’s edition of Fancy Food while we took a virtual tour of the Italian Pavilion. This passion, as he told us, has changed his lifestyle as a New Yorker and his approach to food and cuisine since his childhood. Find extracts of the interview in the video, and the full conversation in the article