The Cheese Salvaged from the Water

Commitments Food For Change 2021 Eugenio Mailler Published on 10/10/2021

The Cheese Salvaged from the Water

Julien Dumas, the new chef of the Saint James in Paris, tells us about a cheese that he enjoyed as a child, Persillé de Tignes. This excellent product represents the commitment required from chefs everywhere to protect the environment and its biodiversity.

Pollo Nero, Pollo Vero

Commitments Food For Change 2021 Eugenio Mailler Published on 07/10/2021

Pollo Nero, Pollo Vero

“Black chicken, authentic chicken.” This Tuscan saying expresses just how firmly rooted pollo nero del Valdarno truly is here. As part of the Food for Change campaign by Slow Food, we set out to encounter this passenger aboard the Ark of Taste.

Contributors

Eugenio Mailler Taste Activist

Eugenio Mailler
Taste Activist

Seeds of the Future

Commitments Food For Change 2021 Eugenio Mailler Published on 09/10/2021

Seeds of the Future

Kumatiya, a small, spiny tree typical of Rajasthan, has a great deal of appeal. In addition to being a part of the territory’s traditional agroforestry system and a source of complementary revenue with its gum arabic, it also offers a gratifying gourmet treat: its seeds.

An Apple a Day

Commitments Food For Change 2021 Eugenio Mailler Published on 08/10/2021

An Apple a Day

The Gravenstein apple is a symbol of the Sonoma County community. Brought here by Russian trappers in the early 19th century, it has provided food and drink for the locals for many years. Today its orchards are threatened by the success of the region’s vineyards.