WHO WE ARE

Founded in 1986, Slow Food is committed to promoting the right to pleasure and to good, clean, and fair food for all, as part of the quest for prosperity and happiness for current and future humanity and for the entire life on the Planet. Slow Food has worked to give proper value to food, practicing and spreading respect for those who produce it in harmony with the environment and ecosystems, thanks to the knowledge preserved in territories and local traditions. It’s a global movement in which activists, organized in “condotte”, communities, and thematic networks, advocate for the defense of biodiversity through education and advocacy activities, fostering dialogue between civil society and institutions.

Presidia (In Abruzzo, there are as many as 20), Ark of Taste, Chefs’ Alliance. Additionally, Slow Food shortens the value chain through the establishment of farmers’ markets. Slow Food promotes taste education through Slow Food Gardens and the Food to Action Academy. Many other initiatives are of international significance, such as Terra Madre Salone del Gusto, Slow Fish, Cheese, and the Slow Wine Fair. 

These platforms will enable us to enhance our collective expertise and abilities, empowering us to effectively create and support communities of practice in our territory. Through these projects we  will receive training and access to valuable tools and knowledge. We believe that our communal lands and their governance will benefit from these exchanges of best practices. Young women dedicated to managing common lands, especially high pastures, in rural areas will have the opportunity to better develop the chances of expanding various projects in small highland communities that often suffer from different social and economic problems associated with depopulation typical of these areas

We have developed activities aligned like «I mestieri che fanno bene alla terra» focuses on providing SF education to teenagers in high schools; SF «Gugule» a course to structure a path focused on the narrative and understanding of the values connected to the material and immaterial heritage of gastronomy and enology, in an integrated and interconnected way with other territorial resources and local development assets. A special focus is set on the role of young women as shepherds in mountain areas and cheesemaker; SF’s «Accademia popolare del gusto» features a series of educational courses organized by the local community for adult and young associates.