Slow food: don't just preach, practice

Slow food: don't just preach, practice

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Slow Food is a world-renowned organization founded in 1989 to prevent the disappearance of local food cultures and traditions, counteract the emergence of the so-called "fast life" and fight for people to be aware of the food they eat, from where come, what are its components and how food choices affect the world around them.

Since its inception, "Slow Food" has grown to become a global movement that involves millions of people and is present in more than 150 countries, where each member works to ensure that everyone has access to a correct, healthy and fair diet. .

This organization believes that everyone's diet is linked to many other aspects of life, including culture, politics, agriculture and the environment. Through their advice and their strenuous struggle, they seek to collectively influence different crop options and food production and distribution, with the aim of achieving profound changes that benefit consumers and the environment.

The philosophy of "Slow food"

"Slow Food" imagines a world in which all individuals can have access to really good food and of course enjoy it, that it does not harm the environment with its production, handling or waste, and that at the same time is accessible to all and at prices fair. His maxim is to make the products turn out: good, clean and fair.

The struggle focuses on making people aware that changing their lives is possible, that terms such as efficiency should not be confused with frenzy, that each human being is capable of rediscovering the infinite richness of a local cuisine, that if together they We stand up to mass production systems, we will be helping the environment and will prevent landscapes from being affected, while this change in lifestyle will combat the generalized impoverishment of the majority and will benefit not only our health, but also the culture and the future.

A "creative" anecdote

Two events came together almost by chance and gave rise to the birth of “Slow food”. These were: the installation in Rome of the 1st. Mc. Donalds in 1986 and a visit by the then food critic and sociologist Carlo Petrini to an establishment in order to enjoy a meal called "peperonata", cooked by a friend of his.

One of the topics that was talked about before lunch was the opening of the famous fast food place, which shocked Romans in particular and Italians in general, so much that even the New York Times echoed it and published a special note on the subject.

The food, which Petrini liked so much, was bland, tasteless and frankly awful, prompting complaints to his friend, who excused himself by explaining that the problem was that the costs of Asti peppers (ideal for preparing his famous “peperonata”) were no longer competitive, their production was no longer profitable and those that I could buy came from the Netherlands and were to blame for the lack of flavor. In an unfortunate quid pro quo, he told her that in the old pepper greenhouses, tulip bulbs were now grown for Holland.

Faced with what Petrini called the “paradoxes” of globalization and agribusiness, he decided that it was time to get down to business and do something tangible, in order to start changing things. That year he founded Arcigola and in 1989 the eco-gastronomic movement called "Slow food", slow food, in contrast to the imposed fashion of "fast food". Its symbol is of course a snail.

Live as preached

A sign that it is possible to adopt this lifestyle is in the small town of Carmagnola, belonging to the province of Turin in Italian Piedmont, where there is a farm owned by the Crivello brothers, which is perfectly suited to the principles upheld by "Slow food", a movement to which both have belonged for more than 10 years. They are mainly engaged in the production of peppers, but they also grow other vegetables, with love and dedication.

Their harvest depends on about 2000 plants of the so-called "Ox Horn" and they boast that the amount they obtain is not great, but the whole process is well done, which is their main objective. Without the need to use herbicides, preservatives or chemical additives, they resort to ladybugs, one of the varieties of so-called "beneficial insects" that fight aphids and mites effectively and without contaminating. The Crivelli brothers proudly proclaim that their establishment does not eat poison.


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