Food
Puglia | ITALYFoodVegetableFrom Oria, in the Brindisi area, to Turin. The story of Tonino Spina and his son Giampiero, who are dedicated to processing the produce of Puglia. Their efforts culminated in the Pomodorino di Manduria being recognized as a Slow Food Presidium.
Costa d’Avorio | AFRICAFoodCultureThe story of Jeannot, a young Ivorian agricultural technician committed to a model of organic and sustainable agriculture.
Trani | ITALIAFoodChefApulian roots, family heritage, and contemporary innovation define the cuisine of the chef at Casa Sgarra in Trani. Throughout his career, the local region has remained the starting point for evolving tradition without losing its identity.
San Paolo | BRASILEFoodCheeseTechnique, emotion, and life stories behind a competition that brings distant regions together in Brazil. As seen through the eyes of a judge.
| REPUBBLICA DEMOCRATICA DEL CONGOThe stories of coffee farmers persevering amid conflict, fear, and poverty in the eastern part of the Democratic Republic of the Congo.
Veneto | ITALYThe Marangon family produces and preserves a rare nectar that defies the tides, the wind, and the silence in the heart of the Po Delta.
Tuscany | ITALYFood festivals tell the story of Italy through the dining table, rather than through individual dishes.
Tuscany | ITALYFrom his Tuscan roots to his experiences in leading international kitchens, Daniele Sera creates a cuisine rooted in flavor and memory, where technique, the local region, and fresh ingredients bring out the most authentic identity of each ingredient.
Pontianak | INDONESIAFoodDessertHoney, as a traditional food, is becoming a driving force for conservation, the local economy, and the community’s future.
Roma | ITALYFoodOlioAn invitation to explore extra virgin olive oil through the lens of wine, exploring its identity and terroir.
Pasco | PERÙThe story of a family and the estate at Villa Rica tells of the future of coffee, where tradition meets innovation.
Sicily | ITALYAfter a prestigious international career in the kitchens of top-tier hotels and restaurants, he returns to Sicily to make his dream come true.
Lombardy | ITALYFoodPastaA collective brand that reflects the region, the community, and a sustainable supply chain.
Marche | ITALYFoodVegetableAt Salesi Hospital in Ancona, greenery becomes a source of healing, a refuge, and a source of hope.
Tafilalet | MoroccoSlow cooking, aromatic spices, and an age-old tradition of sharing meals: the tajine has become the symbol of contemporary Moroccan cuisine.
Tuscany | ITALYHe started out as a self-taught chef in Battipaglia. He then found a mentor in Niko Romito. Today he is in Montalcino, one of Tuscany’s most iconic destinations.
Norcia | ITALYFoodChocolateA small factory, a family, and a wounded city that continues to be reborn through the warm aroma of cocoa.
Tuscany | ITALYContemporary cuisine emerges from the ongoing interplay of cultures, culinary traditions, and techniques that are redefining the relationship between identity and place
Piemonte | ITALYFoodCerealSeventy years of milling craftsmanship, bold choices, and knowledge passed down through generations that become identity and storytelling. Today, also through the television presence of Fulvio Marino.
Emilia Romagna | ITALYFoodChefFrom hospitality school in Carpi, via South Tyrol and Sicily. Including an appearance on Hell’s Kitchen. All the way to Correggio, where Lorenzo brings the authenticity of Emilia to the table.
Apulia | ITALYFoodVegetablesIn Puglia, at the far tip of Salento, an ancient seed spans generations, mends memories, and becomes a shared story of a land that endures and renews itself.
Karuzi | BURUNDITraining, gardens, and the protection of local varieties drive a food model rooted in the local area and active participation
Tuscany | ITALYFoodChefFrom Scafati to Forte dei Marmi, from Campanian traditions and tastes to the Tuscan kingdom of which it has been a part and guide for 40 years. Pontrelli is the protagonist of the new Retrogusti column, which each month features a chef, their philosophy, their world, and their cuisine.
Calabria | ITALYFoodCheeseAt Case di Viso, the tradition of Silter is preserved. This is how Case di Viso cheese is born, among high-altitude pastures, raw milk, and aging that spans years.
Lombardy | ITALYFoodCheeseAt Case di Viso, the tradition of Silter is preserved. This is how Case di Viso cheese is born, among high-altitude pastures, raw milk, and aging that spans years.
Apulia | ITALYFoodPastaA journey into the world of craftsmanship, between hands and time. From the origins in Barletta to the innovation of vacuum packaging, up to global expansion: the story of a family business that has transformed tradition into the future.
Lombardy | ITALYFoodChefA breakfast chef, a sous chef, a pastry chef, and a second sommelier. Because behind excellence there are also stories, passions, and memories of the silent protagonists who make each guest's experience unique every day.
Tuscany | ITALYFoodChefFrom Scafati to Forte dei Marmi, from Campanian traditions and tastes to the Tuscan kingdom of which it has been a part and guide for 40 years. Pontrelli is the protagonist of the new Retrogusti column, which each month features a chef, their philosophy, their world, and their cuisine.
Tuscany | ITALYFoodVegetablesIn Marlia, the 2025 edition of Slow Beans transforms the market into a laboratory of biodiversity, community, and vision.
Calabria | ITALYIn Campolongo di Mormanno, among the peaks of Pollino, stories survive that speak of resilience and community, like one of the symbols of the bond between man and nature: honey. A heritage behind which are the people who have preserved it.
Metsovo | GREECEFoodCheeseA journey into the heart of Pindus and the Greek mountains, discovering the authentic flavors that artisanal dairy products can offer.
Oaxaca | MEXICOA journey through mole, mezcal, and daily rituals that teach us to wait. And to respect the natural rhythms of things.
Piemonte | ITALYFoodVegetablesHistory of the square pepper from Motta di Costigliole d'Asti. It is grown by only one producer in Italy, Stefano Scavino. And it inspired Carlo Petrini to imagine the birth of Slow Food.
Naples | ITALYFoodDessertHistory of the Ministeriale, a typical sweet born in Naples at the beginning of the 1900s from a pastry chef's love for a dancer. It owes its name to the wandering from office to office of the Ministries of the Bourbon Royal House.
Bra | ITALYFoodCheeseWho says that each of these three sectors cannot find common ground with the others? Stories and collaborations, experiences and fairs confirm this.
Siena | ITALYFrom ‘waste’ wool to a kitchen that doesn’t waste: the rebirth of San Casciano dei Bagni
Ikaria Island | GREECEA journey to the island that lives to the rhythm of the earth and teaches the world another way to produce, share, and innovate.
Siena | ITALYA village reborn among art, nature, and contemporary vision in the heart of the Val d'Orcia.
Basilicata | ITALYFoodVegetablesAt the border between Basilicata and Calabria, among perched villages and ancestral silences, a small legume with a humble name is still cultivated: the Fagiolo Poverello Bianco.
Sardinia | ITALYFoodSeafoodHistory and flavor of the authentic Sardinian bottarga, a centuries-old product recognized by Slow Food
Sardinia | ITALYAn archaeologist who, in 1930, described the island through flavors, traditions, and wines like in a precursor food and wine guide.
Apulia | ITALYThe story of Martino Marsella tells of the resilience of a tradition that has never ceased to burn: that of the ready stove, a symbol of work, family, and Apulian identity.
Piemonte | ITALYFoodVegetableFrom the distrust of the sixteenth century to the revival of an alpine agricultural heritage: the Walser Potato Consortium protects ancient varieties and a piece of community culture.
Mount Kenya | KENYAA humble and complete food born from the sounds and silences of central Kenya, made of indigenous vegetables, beans, and potatoes, that nourished farming families with dignity and simplicity.
Apulia | ITALYFoodSeafoodThe entrepreneur, a native of San Giovanni Rotondo, graduated in Economics and returned to his homeland to found Oyster Oasis: an oyster park in the Varano lagoon, which tells the story of the territory through a unique blend of fresh and brackish waters.
Apulia | ITALYAmid the vineyards of Lucera and the cuisine of the Petrilli family, a journey into the authentic soul of Puglia, where wine and tomato become a tale of passion and tradition.
Florence | ITALYWhen the air outside burns and dreams evaporate, the refrigerator becomes a refuge, accomplice, and domestic symbol of well-being. A machine from the last century that still has much to tell, through history, design, cinema, and intimacy.
Apulia | ITALYFoodPastaI am the symbol of the cuisine of the region of two seas. And among origins and anecdotes, fashions and tastes, today I am at the center of dozens of events. Like “Orecchiette nelle ‘nchiosce” in Grottaglie, where Retrogusti will also be present.
Vatolla | ITALYFoodVegetableIn the heart of Cilento, the Vatolla onion tells stories of memory, biodiversity, and agricultural culture. A product that is identity, health, and a symbol of community, celebrated by those who still find meaning and a future in the land.
Tuscany | ITALYFoodPastaAs a product of poor cuisine, linked to transhumance, it can create a small miracle in one of the most marginal and lesser-known areas of Tuscany.
Goa | INDIAFoodDessertTrip to Panjim, the capital of the coastal state where at "Mr Baker 1922" bread and European-style pastries have been prepared for four generations.
Prague | CZECH REPUBLICFoodVegetableAn unusual journey into the vast, and often little-known, universe that goes far beyond the shady woods. Then enjoy the Kulajda, a creamy soup that captures the essence of spring.
ITALY |From personal memory to cultural exchanges, food becomes a symbolic language that witnesses our history and serves as a tool for connection between communities.
Piemonte | ITALYBetween tradition and innovation, small producers come together to enhance the mountain through authentic flavors, excellent products, and a hospitality that tells stories of communities and territories to discover.
Milan | ITALYThe silent revolution of Matteo Trapasso, who produces naturally leavened bread and out-of-the-box ideas in just 8.87 square meters. And tells a new form of craftsmanship, made of simplicity and sincerity.
Po Delta | ITALYFoodSeafoodChromatic journey to the mouth of the Po, where a product of excellence blends with treasures to be preserved and enhanced.
Marche | ITALYA tradition that traces its roots back to the Middle Ages, it is the tasty stuffed pizza with many facets that is still often baked in local ovens today.
Londra | UKFoodCheeseStilton, the “blue” cheese that symbolizes the very best of British cheese-making. With its timeless character and rich flavor, it remains a product that’s always in style.- Apulia | ITALYThe young chef shares his international culinary journey, his passion for sustainability, attention to local ingredients, and the connection to the territory, from Peru to Puglia.
Tafilalet | MoroccoFoodPizzaBetween ancient cooking techniques and spices of the oasis, a journey into the heart of the Sahara to discover the Madfouna, a symbol of tradition, resilience, and biodiversity.