SLOW FOOD

SLOW FOOD - The case for taste (Carlo Petrini)

"Slow Food has the idea of rescue eating, establishments, dishes and products from the flood of standarization"
"Bad habits contracted in youth - the target age for fast food- rapidly become ingrained, make people lost their palades and the upshot is a loss of identity, of the heritage of the individuals and societies"
Actions:
- The rebirth of the Osteria: Our attention has been focused on the culture of the traditional osteria, promoting local identities, the proper use of raw ingredients and the revival of the convivial values and simple, seasonal flavors
- The Salone del Gusto: It is a large market of products produced by local artisans, all of which the public can taste and buy. The main theme of this Salone is the training of the individual taste, mainly through the "taste workshops" (supervising tasting of wine and food products).
- The Presidia: It will be a system or network, it will bring together ancient and marginal professions and a new class of consumers disposed to pay a fair price in exchange for quality and outstanding flavor, and sensitive to the need to protect the environment and the food supply.

The strategy to follow is a large-scale campaign of consumer education, so that, despite the din of the marketplace, everyone will be in a position to choose a proper, healthy, honest and enjoyable mixture of foods for himself or herself. We need to reconstruct the individual and collective heritage, the capacity to distinguish, in a word, taste.

María Llanos