WIKI - Slow Food is an international movement founded by Carlo Petrini in 1986. Promoted as an alternative to fast food, it strives to preserve traditional and regional cuisine and encourages farming of plants, seeds and livestock characteristic of the local ecosystem. It was the first established part of the broader Slow Movement. The movement has since expanded globally to over 100,000 members in 150 countries.[1] Its goals of sustainable foods and promotion of local small businesses are paralleled by a political agenda directed against globalization of agricultural products.
europe started the farm to table movement creating organizations within farmers and retailers so the consumer would know where the food is coming from maintaining quality and supporting local farmers in turn helping the environment. and in turn, i don't care if the food isn't that good. and only until we followed the michelin guide, did we strike gold for the tummy.
osteria sali e tabacchi - back in the day, only government licensed stores were allowed to sell salt and tobacco, thats how these establishments got their name...u see them all around italy converted to restaurants. this restaurant, well ranked by italians on trip advisor and well ranked by us! quite far from us, and in an obscure piazza on top of a hill next to a park hidden behind another building, yet it was still packed for dinner. home made tagliatelli and missolini (local lake fish) was fresh and light, the fishy taste was appetizing and washed down with a light red. did you know lasagna isn't supposed to be baked? and its absolutely delicious? al dente sheets of pasta with creamy layers of well proportioned cheese and a drizzle of olive oil and a sprinkling of herbs. lusciously light. the lamb chops was a must order on all reviews, and it was a perfect medium rare, simple grill with salt and pepper. lamb isn't supposed to be ridiculously gamey and HUGE...like american produce...VIVA SLOW FOOD. i completely forgot about the cheese plate until i just saw that foto, but cheese in italy, anywhere...is a must. just eat it. stop thinking about it. and stop being a wimp like myself and cut slim edges, sipping wine to savor the calories and fat until someone else eats the rest so u don't have to eat anymore. just CUT THE BIG WEDGE...let it dissolve in your mouth, coat top bottom and the entire tongue....let it come back to the front and feel the cheesy goose bumps light up your cheeks and head....then drink the wine. then lean back and enjoy the night.
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