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The Surprises of Turkish Gastronomy

Thinking of Turkish food, the first images that come to mind are ...



The African Ancestor

We eat it almost every day - in cookies, in ice cream, in chips, in...



A Tree Grows in Somalia

At the end of last year Sid Ali Mohamed Abdi set out from his native ...



Planet Ocean

Biodiversity is life itself, from the tiniest elements to the largest...



Slow Food Minsk and Flavours to Save

There are more than one-thousand traditional foods catalogued on the...



A Growing Network

"In Mali, there is a proverb that says: ‘to see once is better than...



Slow Food and FAO Join Forces

FAO and the international Slow Food organization have agreed today to...



In Turkey, the Foça Earth Market Turns One

From April 12 to 14, the town of Foça, on the Aegean coast of Turkey,...



Sowing Hope

In the Mbera refugee camp in the southeast of Mauritania, just 60 km...



Delicate, Ironic, Intelligent

Gigi Frassanito came to Slow Food after completing a Masters at the...



In Memory of Bob MacLennan

Passionate advocate for Australian food biodiversity and Slow Food...



Our Idea of a Label

Slow Food’s concept of a “narrative label” has been around for a few...



The Women Who Feed the World

On Fadiouth Island in Senegal, the women rise early each day to tend...



Puerto Rico… where shopping and health go hand in hand!

Coconuts, bananas, passion fruit, citrus fruit.. peppers, tomatoes,...



The Treasure of Cruz Alta

In a tiny village on the slopes Montaña de Camapara in Honduras, a...


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