Carlo Petrini, the founder of the Slow Food movement, defined this new cuisine with the following terms “Buono, pulito e giusto”. Italian for good, clean and fair. It all started in 1986 with the opening of a McDonalds outlet in Rome. Carlo Petrini and other like-minded friends have seen the opening of a fast food outlet in the Eternal City as an attack against the diversity and originality of regional and Italian cuisine. Under the good auspices of the snail, the distinguishing feature of the Slow Food movement, they are thriving since then for slow eating and enjoyment of food, and they celebrate with that the joy of cooking and discovery. Ultimately they challenge the food industry that local products and ancient varieties make a much more pleasurable meal in the full respect of nature.
No ready-meals, but regional products whose origin the consumer understand, no cloned beef or lamb roasts, no genetically modified corn or tomatoes these are the main concept of the Slow Food followers on the table. The growing demand for regional and high-quality food from the farm, which is carefully prepared, shows that Slow Food is the ever more followed new trend and certainly influences the lives of tomorrow in nutritional science. Start your own campaign by supporting products with authentic character, made following traditional or natural methods. In Sardinia many producers are still attached to the methods past by their ancestor for example the Vermentino wine, Pecorino cheese or olive oil. Each of them ensures quality and gives extra value to the product. On the island many farmers combine their products with offer of lodging as well as tasting or a visit to the farm grounds. These particular accommodations are called Agriturismo and are very popular with holidaymakers who want an eco-sustainable vacation.
