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Salone del Gusto and Terra Madre, October 23 - 27, Turin Italy

Categories: HEADLINES, Agriculture/Food, Food security , Environment & Bio-diversity, Sustainability
Slow Food Presents Its New Presidia at Salone del Gusto and Terra Madre

Slow Food is gearing up to welcome some new arrivals into its family of Presidia. Coordinated by the Slow Food Foundation for Biodiversity, the Presidia project has been working to safeguard small-scale producers (and their products) since 2003. The project now works with over 13 thousand farmers and producers in over 50 countries,and has helped to protect over 400 products.

The following new Presidia will make their debut in the market area of this year’s Salone del Gusto:


From Europe there will be, for instance, the wonderful Pays de Herve and Hesbaye Artisanal Syrups from Belgium – the pride of a region that hides centuries of old tradition. Unfortunately, many people no longer know the difference between the industrial syrups and the artisanal versions, produced with only local varieties of apples and pears, and without added sugar. For this reason, the new Presidium brings together the four remaining families that still use the traditional recipe and production methods that have been passed down through the generations, along with specific local fruit varieties.

Crossing over into France, visitors will be able to raise a toast with a glass of Basque Cider. Acrid and refreshing, it has been found on the local tables for centuries – and with good reason. It uses only local apples that give the cider a high acidity and set it apart from the ciders of Normandy and Asturias. Lightly fizzy, cloudy and robust it has an alcohol content of 5-11%. The Presidium works with Sagartzea, a co-operative of producers that cultivates the local apples that make its production possible.


Arriving in the African exhibition area, one can discover Ogiek Honey from the Mau forests of Kenya, the only place on Earth where one can still find the bees that produce this honey. The honey is of huge importance to both the local economy and the indigenous community of Mariashoni. The bees’ favorite nectar comes from the Dobeya flower, which gives the honey its typical off-white color and unmistakable flavor. Today, the honey is still obtained from traditional hives: large cylinders that are hung from trees and are made from red cedar wood.


The Quirimbas are an archipelago of 32 islands off the northern coast of Mozambique. One of the main islands, Ibo, has just over 400 inhabitants who live primarily from fishing. The island also cultivates a variety of coffee, which is adapted to the climate and still grows in the wild – even if today it is cultivated by many families in their gardens. It is appreciated for its low caffeine content and, when brewed, the coffee has intense flavors of mint, eucalyptus and licorice, which makes it unique among coffees. The Presidium is aimed at safeguarding a unique ecosystem, where Ibo coffee is an important source of income for the local fishermen, reducing the pressure on the costal environment and preserving the delicate balance of the Qurimimbas National Park.

Two South Korean Presidia will also come to Turin. Jeju Island Fermented Soybean Paste from the south-eastern coast of Korea is a fundamental Korean condiment and is used to flavor vegetables, meat, fish and soups. It possesses interesting nutritional characteristics: in times of economic difficulty, people survived on a diet of only rice and Jeju paste. This product from the island of Jeju has unique characteristics and an unmistakable flavor: sweet, sour and intense thanks to the local variety of soy and the use of a specific natural yeast called Nuruk.


Don Tea is a traditional fermented tea from Korea that boasts a long tradition. It is said that its usage has its roots in the diffusion of the Buddhism in China. The name Don, derives from the Korean name for a brass coin with a hole in the middle, with which the tea shares its distinctive shape. The diffusion of coffee and Japanese teas has undermined the traditional Korean culture linked to Don tea, threatening its survival. Interestingly, Don Tea is used specifically for its medicinal properties: it is said to improve vision, de-toxify, and lower a high temperature.

Now to South America, where on the Argentinian plains of Gran Chaco the fruits of the Carrubo Bianco, Chanar and Mistol, have been part of the local diet since the pre-Columbian era. The fruits are used to make tasty flour, traditional dishes and medicinal syrups. However, contact with Europeans has caused them to disappear from traditional diets and today the wild fruits of Gran Chaco are at risk of disappearing forever. The Presidium was born thanks to the collaboration with the Gran Chaco Foundation and the Co-operative of Female Artisans of Gran Chaco, with the objective of stopping the abandonment of the area and improving the diets of local people.


The world tour finishes in Columbia just to meet the Providencia Black Crab on the small island of Providencia in the Caribbean Sea. The island was declared a UNESCO world Biosphere site in 2010. Here native black crabs live in the dry forests of the islands and play a central role in the local food culture. The inhabitants of Providencia, decedents of African slaves and English sailors, capture the crabs by hand at night. The next day they are cooked into soups and other dishes that are sold on the nearby island of San Andrès. This Presidium is working alongside the collectors to help them diversify their income streams through activities such as fishing, tourism, foraging wild herbs and gastronomy.


This is a taste of just a few of the Presidia that will be present at Salone del Gusto and Terra Madre 2014. Take a look at the full list below:




Egypt –Bigawi Chicken 


Kenya –Ogiek Honey


Kenya –Molo Sheep


Mozambique –Ibo Coffee


Uganda –Ankole Cow




Korea – Jeju Island Fermented Soybean Paste


Korea –Black Ogye Chicken


Korea – Don Tea


Korea – Ulleung Island Sanchae




Argentina –Gran Chaco Wild Fruits


Colombia –Providencia Black Crab




Albania –Përmet Gliko


Belgium –Raw Milk Herve


Belgium – Pays de Herve and Hesbaye Artisanal Syrups


France –Manex Tête Noire Milk-Fed Lamb


France –Heirloom Itxassou Cherry Varieties


France – Irati Mountain Cheeses


France –Kintoa Basque Pig


France –Basque Grand Roux Corn


France –Basque Country and Seignanx Mild Chili Pepper


France –Basque Cider


Macedonia –Bukovo Red Peppers


Netherlands –Lakenvelder Cattle


Netherlands –Brandrood Cattle


Serbia –Gledić Crvena Ranka Plum Rakija


Italy - Sinni Valley Signora Pear


Italy - Alife Onion


Italy - Caiazzana da Mensa Olive


Italy - Rascino Lentil


Italy - Arsoli Bean


Italy - Vallepietra Giant Bean


Italy - Priverno Chiacchitegli Broccoli


Italy - Palestrina Giglietto Biscuit


Italy - Bisceglie Sospiro


Italy - Leonforte Giant Bean


Italy - Peach in a Bag


Italy - Upper Tiber Valley Smoked Vino Santo


Italy - Carema


Italy - Belfiore Decio Apple


Italy -Veronese Stortina


Italy - Diano Valley Soppressata and Sausage


Italy - Rosolini Greens


Italy -Modica Cottoia Broad Bean


Italy - Patano di Pignola Red Bean


Italy - Cureggio and Fontaneto Blond Onion


Italy - Gorizia Rosa Radicchio


To apply for accreditation for SDG/TM 2014, please visit the following website: http://www.salonedelgusto.com/press/pre-accreditation/


For further information, please contact:

Paola Nano - p.nano@slowfood.it 

Sharon Aknin - s.aknin@slowfood.it

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