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Guide Lines


The protocol should follow the guidelines that exist for every product category.

For example, the guidelines state the obligation to use raw milk for cheesemaking; ban the use of chemical flavors,
preservatives and additives; require farming and fishing to be sustainable; obligate the safeguarding of traditional
production techniques and locations; and so on.

The guidelines have been drawn up by the Slow Food Foundation for Biodiversity, in collaboration with experts and
producers. They are regularly updated on the basis of suggestions from local coordinators and producers.


Bread >>

Cured Meat >>

Fish and Seafood Products >>

Fruit and Vegetable >>

Milk Breed (Cattle) >>

Milk Breed (Sheep and Goat) >>

Native Meat Breed (Cattle) >>

Native Meat Breed (Pig) >>

Native Meat Breed (Sheep and Goat) >>
 
Olive Oil >>

Pastries, cakes and sweets >>

Salt >>


Vegetable Preserves >>

Wine >> 
   
Slow Food Foundation for Biodiversity Onlus | Partners Regione Toscana Regione del Veneto
 
 
 

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