Founded in Italy in 1986 by charismatic Italian gourmand Carlo Petrini, Slow Food has grown into a phenomenally successful movement against the uniformity and compromised quality of fast food and supermarket chains. With nearly 85,000 members in 45 countries around the world, Slow Food has developed from a small, grassroots group into the most influential gastronomic movement in the world. Known as the "WWF of endangered food and wine," Slow Food not only focuses on a slower, more natural and organic lifestyle that complements nature, but also works to preserve dying culinary traditions, conserve natural biodiversity, and protect fading agricultural practices threatened in this age of mass consumerism. The book takes the reader on a gastronomic journey through the practices and traditions of the world's ethnic cuisines, from the artisanal cheeses of Italy to the oysters of Cape May and the native American turkey. It includes testimonies from Slow Food representatives—such as Alice Waters of Chez Panisse—illustrating exactly what they are doing—and what still needs to be done—to preserve them.

Slow Food Revolution: A New Culture for Eating and Living

Cookbooks, Food & Wine

Padovani, Gigi

PETRINI, CARLO

Cooking Education & Reference

Rizzoli

The story behind everyone’s favorite snack—Nutella. Nutella has its roots in a simple hazelnut and chocolate paste sold as Pasta Gianduja by Pietro Ferrero at his bakery in Alba, the center of Italy’s hazelnut-producing region in the Piedmont. While originally sold as a solid block, Ferrero started offering a creamy version called Supercrema in 1951. In 1964, Ferrero’s son Michele reformulated Supercrema and launched it throughout Europe as Nutella—a name easy to understand and remember in the greatest number of languages. Nutella was an instant hit and is one of the first Italian products to have spread across the world.On the occasion of its fiftieth anniversary, Gigi Padovani, a Nutella expert and enthusiast, traces the history and evolution of Nutella, including the rise of an almost cult following and its celebration in pop culture, ranging from movies to literature. He then analyzes the key moments of the industry’s strategies—innovation, internationalization, a good relationship with the consumers—which have made Nutella a legend to this day. This is a lesson that excellence lasts.

Nutella World: 50 Years of Innovation

Business & Money

Industries

Rizzoli Ex Libris

Nutella 40 ans de plaisir

MICHEL LAFON

Passione Nutella. Grandi chef e rinomati pasticcieri coinvolti in un'insolita avventura sulle due sponde dell'oceano

Vada Padovani, Clara

Desserts

Giunti Editore

Tiramisù. Storia, curiosità, interpretazioni del dolce italiano più amato

Padovani, Clara

Take an extraordinary photographic journey into the history, production, and flavors of everyone's favorite food: chocolate. &nbsp; Considered the "food of the gods" by the Aztecs and Mayans, chocolate was consumed as a virtuous drink by rulers, warriors, and noblemen--and now by millions of people every day. This magnificent volume, with stunning photographs by Fabio Petroni and mouthwatering original cocoa-based recipes, is a chocoholic's delight. From the origins of cocoa cultivation, to the secrets of the harvesting and drying the beans, all the way to the art of the processing, Chocolate Sommelier immerses you in the flavors, scents, and infinite variety of chocolate.

Chocolate Sommelier: A Journey Through the Culture of Chocolate - A Cookbook

White Star Publishers

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Books by Padovani, Gigi