Category Archives: AGENDA

Slow Food Chefs’ Alliance to Be Started in Iceland


The Slow Food Chefs’ Alliance in Iceland is joining Slow Food’s large network of chefs committed to cooking and promoting products from the Slow Food Ark of Taste, Slow Food Presidia and other communities of local producers. The Slow Food Chefs’ Alliance project already has hundreds of members in eighteenth countries (Albania, Argentina, Belgium, Brazil, Canada, Colombia, Ecuador, France, Germany, India, Italy, Kenya, Morocco, Mexico, the Netherlands, Uganda, United Kingdom and Russia), making Iceland the nineteenth country to join the Alliance.

Dominique Plédel Jónsson, President of Slow Food in Reykjavik: “Iceland has been a live laboratory for a strong survival of cultural heritage in food products and preparation. At the same time gastronomy was not an issue in a country where survival was an everyday fight against natural conditions – the first generations had to be inventive since no salt was available, nor wood fire hence ovens, plants and herbs were scarcely found and not to be relied upon.

In the 20th century chefs started to connect to Europe and America and picked up traditions and technics from other countries. After going through a period of experiences with all kind of influences and starting to compete at international challenges, the chefs rediscovered their own heritage, beginning with the exceptional raw materials to be found on the island, mainly fish and lamb to start. The discovering of these local raw materials led very quickly to new recipes. For example, the safeguarding of the Icelandic Sheep, a breed on the Ark of Taste, is actually motivating chefs in different restaurants here to use lamb on their menu and promote it.”

Gísli Matthías Auðunsson, Chefs’ Alliance member at “Slippurinn” in Vestmannaeyjar, is working with the 15 products on board on Slow Food Ark of Taste, starting from classical recipes and transforming them to the taste of modern consumers. His motto is “I want to make Icelanders proud of their food traditions”.

The chefs who have joined the Alliance in Iceland so far are:

Ari Thorsteinsson, Humarhöfnin, Höfn

Gísli Matthias Audunsson, Slippurinn, Vestmannaeyjar

Hinrik Carl Ellertsen, Hverfisgata 12, Reykjavik

Hrafnkell Sigridarson, Mat Bar, Reykjavik

Leifur Kolbeinsson, Marshall Restaurant, Reykjavik

Lucas Keller, The Cookoo‘s Nest, Reykjavik

Maria Gisladottir, Nýhöfn, Höfn

Ólafur Agústsson, Kex Hostel, Reykjavik

Sveinn Kjartansson, Bordstofan Ehf, Reykjavik

Thorir Bergsson, Bergsson Mathús, Reykjavik


Chile leads the imported wine market in Brazil



The Brazilians increased the consumption of Chilean wines in 2016 and again Chile closed the year leading freely the ranking of imported wines in Brazil. This is what International Consulting recently points out: Last year, growth in relation to 2015 was 14% in value and 18% in volume, representing a market share of 44% in value and 48% in volume, more than double of Argentina, which holds 16%.

 Wines of Chile, the association that represents the Chilean wine industry, operates in Brazil with participation in some of the major wine events, as well as its own activities, such as the long awaited Tasting Wines of Chile in São Paulo, one of the most important events of the national wine calendar.

In 2017 the activities begin with the participation in ExpoVinis Brasil, the main wine fair in Latin America that takes place in São Paulo from June 6th to 9th. To introduce visitors to the news of one of the most diversified terroirs in the world, WOC will bring the trends and highlights of the wineries: Alto Quilipin, Aresti, Bouchon Family Wines, Doña Javiera, La Ronciere, MontGras, Pérez Cruz, Sur Valles Wine Group and Sutil Family Wines.

 “The activities carried out by Wines of Chile in Brazil have as main objective to present the diversity of terroirs, valleys, grapes and techniques of the wine industry in Chile. The high quality and variety of our labels are validated by the Brazilian consumer, who year after year has appreciated Chilean wines more and more “, summarizes Angelica Valenzuela, commercial director of Wines of Chile, who will come to São Paulo especially for the event.

Slow Fish 2017 in Genoa: We are the net!

The eighth edition of Slow Fish – the international event organized by Slow Food and the Region of Liguria – will be held from Thursday, May 18 to Sunday, May 21, 2017 in the Genoa’s Porto Antico (Italy). Dedicated to the world of fish and marine ecosystems, this international event ties together the pleasure of food with the protection of marine biodiversity. Admission to the event is free!

Slow Fish 2017 sees the participation of delegates from numerous countries: Australia, the Democratic Republic of the Congo, Denmark, Ecuador, France, Ireland, Italy, Japan, Morocco, the Netherlands, Russia, Senegal, South Korea, Spain, Sweden, Tunisia, Uganda and the United States.


Members of the international Slow Fish network are indeed the protagonists of this event: fishing communities, biologists, chefs, consumers and experts. They all take part in this journey across seas, oceans and freshwater to understand the complexity of the aquatic world and improve the management of the sea’s resources.

The theme of this year’s event is: We are the Net. We are all part of a living, interconnected system, and we act upon it when we buy seafood products. The Slow Fish network wants to call our attention to the urgent need for fishing methods that operate in harmony with the delicate ties of the net. The net here is not just a fishing tool, but a web of relations: water, soil, microorganisms, fish, fishermen and consumers.

Along the seafront at the Porto Antico, the Slow Fish Marketplace exhibits fresh fish, preserves, salts, spices, extra-virgin olive oil and much more. Here visitors can meet the producers and fishermen behind the Slow Food Presidia products from the sea. Among them are the Mediterranean Prud’homies and the Natural Breton Oyster Presidia from France; the small-scale fishermen from the Orbetello Lagoon Presidium in Italy, who produce bottarga di cefalo (a traditional preserve of salted mullet eggs), breed sea bass and sea bream to preserve stocks; and the Wadden Sea traditional fishers Presidium from the Netherlands – the last to practice fixed fishing rather than mobile, working with a limited number of marine species.

There will also be several Terra Madre food communities working with fish, seafood and its derivatives: the mangrove fishermen of Muisne from Ecuador, who are developing a project to repopulate marine fauna, shellfish and crustaceans and at the same time protecting mangrove forests; a cook from the Aglou artisan fishers in Morocco; a representative of the Tarja community of native Itelmen from Kamchatka (Russia) which has long dedicated itself to fishing and selling wild salmon; a group of artisanal fishers from the Kerkennah island (Tunisia) who use the charfia to catch fish, a kind of fixed maze constructed from 4,000 date palm leaves; and the Nkombwe fishermen from the northern shores of Lake Victoria in Uganda.

At the Slow Fish Marketplace the public can enjoy the freshness of the ingredients through 18 Fish-à-Porter events: a kitchen in which artisans and chefs organize tastings along with marine biologists and fishers.

The event program also includes conferences on human and environmental health, the wide panorama of virtuous seafood, the protection of biodiversity, food waste reduction and migration issues; Dinner Dates with stars of Italian and international cuisine; and Slow Path guided tours to discover good fishing practices, sea stories and engaging characters across the event.

Visitors have the chance to discover tasty specialties in the Street Food and food trucks area and enjoy a selection of artisanal beers. In the afternoons and evenings, the Enoteca – with 300 wines selected by the Wine Bank – hosts Temporary Tastings. In the Chefs’ Alliance Kitchen 15 Italian and foreign chefs will be taking turns to cook using products that respect the environment and animal welfare. In the Mixology area, the public can learn the stories behind cocktails, their ingredients and how to make them, guided by experienced bartenders. The Pizza Point offers fish themed pizzas prepared by the country’s finest pizzaioli, and the Shrimp Spot serves red and pink Sanremo shrimps, either raw or cooked.

Capital San Rocco Ripasso 2015 from Tedeschi Wines

In Valpolicella area we discovered the strong character and love of the people who produced this wine, the gentle hills where grapes are grow and the rich, complex cultural heritage and traditions that have been treasured in Valpolicella for centuries.

The careful attention that Tedeschi wine devote to the vineyards implies the research for the most effective interaction between soil characteristics, microclimate, exposure to the sun, best varieties, and training system.  Thanks to our constant, strong commitment, the Tedeschis wines have become synonymous with terroir and Valpolicella all over the world.

We tasted: Capital San Rocco Ripasso 2015

This is a wine made using an ancient winemaking technique called “ripasso”. This consists in introducing a part of Valpolicella, produced the preceding autumn, onto Amarone wine marc after these have been decanted in March. The grapes used to produce this wine come from vineyards located on the Moraine Hills in the Valpolicella area.

This red wine has a strong ruby red. Clear and transparent. The bouquet is complexe and ample. We noticed notes of cherry, raspberry and red currant give freshness to the wine. The flavour is fruity, well-balanced and well-structured. The wine is warm and round. The after taste confirms the character of the bouquet. This wine has a long-lasting and persistent flavour with a good balance.
For the food pairing is ideal with red meat, game and cheeses.

Super Tuscan, Bolgheri reds shine in summer 2016

July 20th, 2016

Castello di Bossi



Elegant and silky for the vintage with blueberry and black pepper aromas and flavors. Medium body, firm tannins and a pretty finish. Delicious blend of sangiovese and cabernet sauvignon. Drink or hold.






Regina di Renieri



The palate here shows dark fruits with hot dusty stones and hints of dried meat. Not an obvious expression of syrah. Full with a wonderful juicy intensity that follows through to the finish. Drink now. Why wait?






Tenuta di Renieri



This shows a dusty texture with chocolate powder and dried cherry aromas. Medium to full body, silky tannins and a fresh finish. Shows tension and beauty. Beautiful merlot. One of the best yet from here. Drink or hold.



Tenuta di Renieri



Plenty of bay leaf with licorice, leather and dried flowers. Full yet linear with licorice-like flavors and a persistent dry fruit finish. Drink now.








Re di Renieri



A Bordeaux blend with aromas of plums, dark currants with hits of licorice and leather. The palate is full and juicy with polished tannins and a persistent walnut-like finish. A blend of merlot, cabernet sauvignon, cabernet franc and petit verdot. Better in a year or two but already delicious.










This shows aromas of ripe plums with dark licorice. More fresh and straightforward with plenty of juicy and delicious fruit and a wonderful clean finish. Drink now.







Terre di Talamo
Per Cecco



This is rich and very silky with a pretty density and ripeness. Lots of blueberry and cherry character. Medium to full body, fine tannins and a flavorful finish. Hints of new wood. Hard to resist. Petit verdot. Drink or hold.


On the streets, under the arcades, in the museums. Terra Madre Salone del Gusto spreads around the city.

unnamedThe program of Terra Madre Salone del Gusto, to be held from September 22 to 26 in Turin (Italy), is being enriched daily with new initiatives, which will invade the streets, squares and museums of the city, bringing together residents, tourists, Slow Food activists and delegates from 160 countries around the world.

Here are some examples of how the event will spread around the city

Via del Gelato (Ice Cream Street)

Via Po, with its arcades and old historic cafes, will turn into the Via del Gelato (Ice Cream Street) hosting tastings, meetings with producers, show-cookings and a large laboratory – inside Alberto Marchetti’s ice cream shop – where workshops, guided visits and conferences will be held.

The Compagnia Gelatieri, a project of Alberto Marchetti, Andrea Soban and Paolo Brunelli, will bring together more than twenty artisans from all over Italy – the custodians of the very best traditional Italian ice cream – who will present the biodiversity of ice cream.

First we’ll discover the cultivars of the ingredients, because each variety has a particular flavor and fragrance. Visitors will taste ice creams made with different varieties of the same product, for example Amalfi lemons and Syracuse lemons, Tonda Gentile Piedmont hazelnuts IGP and the Roman Giffoni hazelnut IGP. We’ll also focus on the search for particular raw materials, including a selection of flavors made with Slow Food Presidia products: Chontalpa cacao, Bronte pistachio, Bronda Valley ramassin, Tortona strawberry, Roccaverano robiola, Farina bóna and many others.

Among the guests of Compagnia Gelatieri at Terra Madre Salone del Gusto, there will be gelatieri Zoldani (famous ice cream makers in the Zoldo valley, Belluno) who will produce Zoldan cream live before our eyes, using hand-held machines and methods of the nineteenth century, cooled with ice and salt. To find the complete list of exhibitors present in the Via del Gelato click here.

Part of the proceeds from the sale of the ice cream will be donated to the Slow Food Foundation for Biodiversity.

In the Via del Gelato there will also be an area dedicated to the tasting of Slow Food Presidia coffees.

The power of art and photography to preserve biodiversity

At the Castello di Rivoli, seat of the Museum of Contemporary Art, Amar Kanwar, Indian artist and filmmaker from New Delhi, will present along with Carolyn Christov-Bakargiev, director of the GAM (Gallery of Modern and Contemporary Art) in Turin and of the Castello di Rivoli, The Scene of Crime, part of his multimedia project The Sovereign Forest, which  documents the impact of land grabbing in the Indian state of Odisha. The film tells of places, once belonged to the farmers and destined for the cultivation of indigenous rice, now the subject of interest from major multinational companies, and documents the social conflict between those who want to maintain biodiversity and those who promote GMO crops. During the evening, Christov-Bagarkiev and Kanwar will be joined by a chef well known for his ability to create a direct relationship between food and art, Davide Scabin of Combal.Zero in Rivoli. As well as talking about the importance of safeguarding environmental biodiversity, Scabin will also be serving two dishes made using ancient rice varieties.

As well as presenting The Scene of Crime at Terra Madre Salone del Gusto, Christov-Bagarkiev and Kanwar will also be participating in the conference Our Relationship with the Earth Through Contemporary Art, showing how art can convey a message of responsibility and exploring its potential for representing the geopolitical transformations that affect the environment and the landscape.

In the courtyard of the Egyptian Museum there will be a photo exhibition dedicated to the immense gastronomic heritage of ancient and contemporary Egypt. The exhibition, From Sinai Wormwood to Meraharah Bread: The Ark of Taste in Egypt, is a collection of photographs taken by Ahmed Elabd, a photographer from Ma7sool Production, a small company started by a group of young Egyptians that uses various media to document food production and agricultural and artisanal traditions in their country. An anthropologist, a journalist, a cheesemaker, a bread baker and an agronomist also contributed to the project, uniting their strengths and skills to select and photograph the foods that showcase the richness of Egyptian biodiversity, reflected in the many products nominated by Slow Food Cairo that have already boarded the Ark of Taste.

As part of the collaboration between the Egyptian Museum and Slow Food, a conference will be held at Carignano Theater, on September 26, Food and Agriculture in Egypt, Yesterday and Today, which will see the participation of the director of the Egyptian Museum Christian Greco and the Egyptian sociologist Malak Rouchdy.

The summer wine of Tenuta Cavalier Pepe

Tenuta Cavalier Pepe is located in the hearth of Campania Docg wines, called Irpinia, around 3 villages; Luogosano, Sant’Angelo all’Esca and Taurasi.

The vineyards of the estate Cavalier Pepe extend into the hills from Taurasi Lapio Sant’Angelo all’Esca in Fontanarosa 40 hectares of vineyards and 5 hectares of olives. The Taurasi hill is a land dedicated to the fine wines that make the noble, the character and identity of indigenous grape varieties: Aglianico, Greco di Tufo, Fiano di Avellino and coda di volpe.

Milena Pepe and her family personally take care of vines’ growth, with the help of some professionals.
The estate’s main goal is to produce quality grapes in order to obtain quality wines with limited soils treatments.

We tasted:

tenuta-cavalier-pepe-refiano-fiano-di-avellino-italy-10413876Refiano Fiano di Avellino DOCG 2015

The Refiano, Fiano di Avellino Cavalier pepe estate, is an instant wine to be consumed young, it keeps all its freshness and floral bouquet. The nose is fresh and immediately has an incredible outfit fruity pear, wild herbs and fennel. In the mouth the freshness pervades and fruity aftertaste, make it even more enjoyable. It’s an ideal wine for the table with fish vegetables and grilled tomatoes.

Grancare Greco di Tufo 2014grancarexbrochure

This is an intense wine, clean and refined a golden yellow with yellow shades. The nose gives off hints of pear and citrus fruits, hawthorn and broom. In the mouth it is very fresh and soft with a good body. It striking for its persistence with hints of apple and peach. Its aging takes place for 12 months in oak barrels and 10 months in bottle.
Regarding the table combinations is ideal with pasta with fish and mushrooms but also with shellfish grilled white meat and caciocavallo cheese.

You can find Tenuta Cavalier Pepe in Belgium at:

Marcon sprl

Avenue Du Castel 99

1200 Waluwe – Saint Lambert ( Bruxelles)

tel. 0032 22162124; 0032 475780714

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