Preserving culinary heritage
Historic cheeses, rare breeds of sheep and cattle – our Slow Food circles promote projects by small producers who preserve traditional knowledge and craftsmanship.
A cheese with a history, a breed of sheep that would actually have died out long ago, a breed of grey cattle that has lived with us for millennia and adapted to our mountain environment, and a type of bread that is part of the culture of an entire region – these types of small producers and agricultural models based on artisanal and traditional knowledge are at the heart of our six Slow Food promotion circles.
