The Ark of Taste Docks in Turin this October to Embrace New Endangered Products (Slow Food International PR)
The Ark of Taste Docks in Turin this October to Embrace New Endangered Products
Slow Food’s Ark of Taste Project, initiated to Preserve Artisanal Products that Belong to the Cultures and History of the Entire Planet, Will Be one of the Two Main Topicsat Salone del Gusto and Terra Madre 2014
This year’s edition of Salone del Gusto and Terra Madre is debuting with a space dedicated entirely to the Ark of Taste, one of this year’s key themes.Slow Food created the international Ark of Taste project to halt the loss of biodiversity, which is progressing with a dramatically high pace, and to collect and catalogue both the primary materials of agriculture as well as transformed food products that play a key role in the world’s culture, history and traditions. Agricultural biodiversity includes an incredible heritage of fruits, vegetables, animal breeds, cheeses, breads, cured meats and sweets; lost and forgotten over the years by a food industry that has chosen and used only a small variety of the species available, damaging ecosystems and decreasing consumer choice.
We have been following Caffè Umbria as they expand their horizons beyond the Pacific Northwest. This fall they are riding along on the Four Seasons Food Truck on their 2014 East Coast Tour and featuring the popular chilled Italian espresso drink the Shakerato.
We profiled the rich Italian family coffee roasting tradition of Caffè Umbria in a previous article. The company was founded in 2002 and consistent with the philosophy of the original Italian founders, the company seeks out high quality arabica beans that are certified organic, fair trade, and shade-grown and / or bird friendly.
Here is the recipe for the Shakerato that they are featuring as part of their tour:
We received this press release in Italian about the upcoming “Sapori di Mare” ( Tastes of the sea) gastronomic event in Sperlonga, Italy. There are a number of events that will take place between September 18th and the 21st. Recognizing that many of our readers understand Italian, we are publishing the Italian press release to inform our audience.
SAPORI DI MARE PRESS RELEASE (Italian)
L’evento, giunto alla XI° edizione, si svolgerà a Sperlonga da giovedì 18 a domenica 21. Molte le novità e gli appuntamenti.
Article published by italyfromtheinside.com on June 27, 2014 by Francesca Tosolini: http://italyfromtheinside.com/2014/06/muggias-castle-a-treasure-to-discover.html
There is a magical place near Trieste…
It is simply known as Castelletto di Muggia and it’s a treasure to discover. Built in 1374 as a military defense, the castle went through many vicissitudes until its complete dereliction in the 80s. But as any fascinating tale fortunately there’s a happy ending: in 1991 two artists purchased the castle and brought it back to its original beauty.
Today it is a private residence, but its doors open to musical events and special occasions. As a matter of fact this is the place where my in-laws celebrated their 50th wedding anniversary… with a golden cake.
I couldn’t think of a better place to do it.
Winemaking is an art rooted in our tradition and culture
Read full article published by L’Italo Americano on September 4, 2014 by Giulia Louise Steigerwalt: http://italoamericano.com/story/2014-9-4/Harvest
Photography: Castellina in Chianti, Toscana, Italy by Visionitaliane
We are publishing the Q&A from the interview in a series of articles…stay tuned for the next article…Lina
Q: Are there plans to translate the book to other languages?
The answer has to be yes after all of the other points I have made in this interview! I would characterize it as a dream at this point to publish in other languages, not only in English, but in other languages. It comes down to a question of demand by the market. With the e-book format, that will streamline our ability to publish in other languages once we have a translation available.
Q: The book contains a lot of valuable information. What is the rationale for the approachable pricing of the e-book?
A: Our publisher is a type of innovative start-up publisher that is willing to publish material with provocative messages and in diverse formats. They are willing to publish shorter books and are open to different formats and approaches. For example, our e-book is online, but the paper back is provided via print-on-demand.
The Cinque Terre are five towns that appear to cling to the rocks along a small section of northern Italy’s Mediterranean coastline, and are famous for the mule trails that connect them: paths which attract thousands of hikers each year. I worked as a hiking guide in and around the Cinque Terre, and if you’ve seen photos of the area and are thinking about hiking the trails, here are the things you should know.
You can hike the famous mule tracks that connect the five Cinque Terre towns in one day
When I guided in this area, we used to stay in the nearby town of Sestri Levante, get on the train in the morning and arrive in Monterosso al Mare – the northernmost of the five towns – about 9.30 am. We’d walk all four trails and visit all five towns, including stops for lunch and snacks and shopping, and we’d be done by late afternoon.
Read full article published on italybeyondtheobvious.com on February 19, 2014 by Madeline Jhawar: http://www.italybeyondtheobvious.com/cinque-terre-hiking
Article published by italyfromtheinside.com on April 25, 2014 by Francesca Tosolini: http://italyfromtheinside.com/2012/04/making-pesto-alla-genovese-my-way.html
I’ll start this blog with a sinful confession: I just found out how to preserve fresh cut basil. Which makes me cry even harder over the big quantity of fresh basil I tossed during the past years. Here’s the secret: treat it like fresh flowers (which means cut the bottom and immerse it in water) and don’t put it in the fridge. Exactly like this:
This bunch of basil was sitting on my counter for almost a week and it still looked fresh.
This is how I made my pesto today: first, I washed the basil.
La piattella canavesana di Cortereggio: We are talking about a kind of white bean that has been handed down from generation to generation all the way to us today, due to the knowledge of the ancient farmers from Cortereggio village. During the 2010 Salone del Gusto event a group of companies was constituted that were committed to protecting this ancient legume within the boundaries of respect of rules and traditions, and with the intention to increase the production and distribution. The commitment and profusion of the Association that these companies formed allowed them to participate at the Salone as a new and first Presidio Slow food of Canavese.
Editor’s note: we have published articles about the Salone del Gusto based on information provided by Slow Food International such as this: http://www.madeinitalymall.com/blog/salone-del-gusto-and-terra-madre-inaugurated-in-turin/
Article by Erika Massa
Read full article published by L’Italo Americano on August 14, 2014 by Giulia Louise Steigerwalt: http://italoamericano.com/story/2014-8-14/Taranta