The village of Zerradoun lies in the Rif mountains in north-eastern Morocco. Here the Al Wifak cooperative, comprising twenty women, obtains various types of salt from a natural source located between two valleys surrounded by mountains and fields of durum wheat and barley. The salt pans are at least 200 years old and have dry stone retaining walls. After the salt is collected the women take it by mule to the cooperative’s workshop where it can be ground or packed in granulated form. The cooperative produces table salt (white or flavored with cumin) and bath salts scented with orange blossom.

For thousands of years the ancient Dogon people have lived in their harsh, awe-inspiring environment in Mali. In traditional vegetable gardens, womenfolk transform the flowers, fruit and leaves of each plant into a condiment called somè. The Dogon Somè Presidium, set up to protect this tradition, also includes a number of other products such as kamà (the powder of dried sorrel seeds) and pourkamà (the powder of fermented fruits of nerè, a local tree). It involves several villages and the entire production chain - from cultivation, harvesting, and processing through to packaging.

© Paola Viesi

More than 500 small farmers, breeders, fishers and food producers representing fifty food communities from across Brazil came together along with cooks, academics, youth and artists in March of this year for the second national gathering of their Terra Madre network. The meeting allowed participants to discuss the issues facing them and strengthen their collaborative efforts, and included various other activities over the four-day event: taste education workshops, culinary demonstrations, seminars, a biodiversity market as well as exhibitions, feature films, music, theatre and dance.

In a city where a mass of fake markets sell products which have travelled across the world, the Bucharest Earth market was created out of a desire by small producers to reclaim the right to sell their own products at an honest price, and by consumers to know what they are eating. Held every weekend, the market has become a regular fixture for many people, bringing Romanians together with high quality small-scale producers and the best of their country’s gastronomic traditions.

The Slow Food Argan Oil Presidium was founded in 2001 to protect a product which has played a key historic role in the cuisine of the Berbers, a nomadic Semite population present in North Africa. Today, the market price of argan oil is much higher than olive oil due to the high level of manual labour required. These photographs offer a glimpse into the process from tree to bottle, a tradition passed down through generations from mother to daughter.

1,000 communities celebrated Terra Madre Day on December 10, 2009 in a global collective occasion to promote sustainable food and ‘eating locally’.
Held on the occasion of Slow Food’s 20th birthday, the day was celebrated by more than 100,000 farmers, producers, cooks, students, and Slow Food supporters across the association’s network of 150 countries.
Here is a collection of photos from events around the world.

Cellar matured goat cheese is a traditional product from the mountainous area of central Sweden. There are today producers in the counties of Jamtland and Harjedalen. For centuries this cheese, then simply called white goats cheese, was produced in the summer pasture villages, far away from the home farm, as a way to preserve the excellent quality, creamy milk produced from the goats that grazed in a varied pasture of meadows, heath and forest.

Sharing powerful stories from his anti-obesity project in Huntington, W. Va., TED Prize winner Jamie Oliver makes the case for an all-out assault on our ignorance of food.

What if we put our money where our food is? Slow Money’s first 90 second ‘webisode’ takes a look at fixing America's economy from the ground up...starting with food.

This short video presents the people that make up the Terra Madre Network

A Rovigo dal 28 al 30 maggio si rinnova l'occasione per incontrarsi e confrontarsi sulla complessa e affascinante biodiversità dei delta fluviali. In questo video gli studenti dell'università di Scienze Gastronomiche con un'intervista al grande regista Ermanno Olmi presentano il delta del fiume Po.

Roberto Burdese, presidente di Slow Food Italia, presenta il 7° congresso nazionale di Slow Food Italia che si tiene ad Abano Terme (Pd) dal 14 al 16 maggio 2010.

Chef Dan Barber squares off with a dilemma facing many chefs today: how to keep fish on the menu.

The Story of Bottled Water, released for World Water Day on March 22, 2010, tells the story of manufactured demand—how to get Americans to buy more than half a billion bottles of water every week when it already flows from the tap.

Video girato in Etiopia per la presentazione del nuovo album Biyo di Saba Anglana, cantante italo-somala. L’album è tutto dedicato all’acqua (Biyo significa appunto acqua in lingua somala e il termine deriva dal greco bios, vita).

The Story of Cap & Trade is a fast-paced, fact-filled look at the leading climate solution being discussed at Copenhagen and on Capitol Hill.

Carlo Petrini, Presidente di Slow Food, si è recato in Australia dal 12 al 20 ottobre scorso. In questo video, il suo intervento presso l'Opera House di Sydney, domenica 18 ottobre 2009

Slow Food international president and founder Carlo Petrini spoke at Sydney Opera House on October 18: producers and eaters should work to build a fraternity of food.

La natura nutre la cultura; la civiltà ingorda le inghiotte entrambe.… La piccola Katerina, della tribù siberiana dei Khanty, osserva e comprende il mondo che la circonda.

Nature feeds culture, and civilization greedily devours both of them. Little girl Katerina, of the Siberian Khanty tribe, observes and understands the world that surrounds her.

Troublemaking duo Andy Bichlbaum and Mike Bonanno, posing as their industrious alter-egos, expose the people profiting from Hurricane Katrina, the faces behind the environmental disaster in Bhopal, and other shocking events

Meet the man who has made an art out of delivering cream pies in the most inventive ways. Screened at Slow Food on Film 2006

Un lavapiatti salvadoreño di un ristorante di Washington decide di regalare alla moglie una generosa quantità di ostriche, nonostante gli sfottò dei suoi colleghi

Un delizioso cortometraggio su una bambina che impara ad amare da una pasta.
Presentato a Slow Food on Film 2004

A "delicious" short about a young girl who learns empathy from a pastry.
Slow Food on Film selection 2004

Un piccolo saggio audiovisivo sulla preparazione dei samosas, piatto tipico indiano, girato e montato come le sequenze di boxe di Toro Scatenato di Scorsese.

An illustration of the making of samosas, inspired by the boxing sequences from Scorsese’s Raging Bull. A tribute to the director’s mother who has rheumatoid arthritis in her knees and shoulders; this is a record of her hands in case they become affected.

Stati Generali EXPO 2015: intervento di Carlo Perini, Presidente di Slow Food. Nutrire il pianeta

Documentario dedicato alla pasta e realizzato dagli studenti dell'Università di Scienze Gastronomiche in collaborazione con il Festival del Cinema di Berlino. Sotto la direzione di Thomas Struck, i ragazzi dell'Università hanno documentato il loro stage tematico a Gragnano e dintorni...

A documentary dedicated to pasta, realized by the students of the University of Gastronomic Sciences in Pollenzo, Italy, in collaboration with Berlin Film Festival. With Thomas Struck as supervisor, the students documented their field seminar in Gragnano and surroundings...

The End of the Line è un documentario dedicato al problema della pesca eccesiva che viene praticata nei nostri mari, il cosiddetto over-fishing. Il progresso nelle tecniche di pesca ha comportato un rischio di estinzione vero per centinaia di specie e il sistema-oceano potrebbe collassare entro il 2050.

The End of the Line is a powerful film about one of the world's most disturbing problems - over-fishing. Advances in fishing technology mean whole species of wild fish are under threat and the most important stocks we eat are predicted to be in a state of collapse by 2050

Directed by Stefano Scarafia and Paolo Casalis, Terra Madre People 2008 documents the 2008 edition of the event that brings together the players in the food chain who together work towards sustainable agriculture, fishing and breeding with the goal of preserving taste and biodiversity.

Directed by Stefano Scarafia and Paolo Casalis, Terra Madre People 2008 documents the 2008 edition of the event that brings together the players in the food chain who together work towards sustainable agriculture, fishing and breeding with the goal of preserving taste and biodiversity.

Production: BODA'
wwwboda.it

Alice Waters has been preaching the virtues of cultivating fresh food for decades. As Lesley Stahl reports, this world-renowned chef and restaurateur hopes a slower approach to the food we eat will keeps us healthier and greener.

Join Gustavo and friends on a Journey to the Origins of Taste to discover the physiology of the senses and learn the concepts behind basic tasting vocabulary

The new Terra Madre documentary trailer. Directed by Ermanno Olmi, it was presented at Berlin Film Festival - February 6, 2009

The UC Davis Mondavi Center presents bestselling author and UC Berkeley journalism professor Michael Pollan. He explores the ecology of eating to unveil why we consume what we consume in the twenty-first century. Michael Pollan is the author, most recently, of The Omnivore's Dilemma: A Natural History of Four Meals