Slow Food

Food & Drink
by Silvia Donati |
Fiore sardo is Sardinia’s signature cheese, now a Slow Food presidium, established to protect the ancient traditions of Sardinian shepherds, the first…
Food & Drink
by Silvia Donati |
Aglio di Vessalico is a variety of garlic grown in Liguria, widely recognized as a basic ingredient of Ligurian cuisine and an integral part of the…
Travel
by Silvia Donati |
If you're tired of big cities and chaotic rhythms, consider visiting one of these ten smaller towns in Italy (list compiled by search engine Skyscanner), part…
Food & Drink
by Silvia Donati |
Italy is a good place to be if you love formaggio – the variety and quality of the cheeses here are outstanding. Every region produces its own unique cheeses,…
Food & Drink
by Silvia Donati |
Cheese, Slow Food’s signature event dedicated to ‘il formaggio’, returns to Bra this Friday for four days. Hundreds of artisanal producers from Italy and…
Food & Drink
by Silvia Donati |
This article is part of ITALY Magazine’s "Slow Food series", where we present typical products from the different regions of Italy that make up the network of…
Culture
by Myra Robinson |
It’s always the rather quirky things about cities that appeal to me. Turin has the shroud, obviously, but as they only put it on display once a decade, you’ll…
Food & Drink
by Silvia Donati |
Good caciocavallo cheese is made throughout Southern Italy. Calabria, and especially the area around the small village of Ciminà (700 inhabitants) within the…
Food & Drink
by Silvia Donati |
Not many people seem to be familiar with a pasta dressing originating from the Amalfi Coast, specifically from the maritime village of Cetara: colatura di…
by Carol King |
words by Carol King Turin-based Italian food chain Eataly is planning to open a theme park in Bologna dedicated to Italian food. Eataly says the 861,112-…