Il Piacere del Vino: Manuale per imparare a bere meglio

Paola; Ruffa, Giovanni Gho

Slow Food Editore

Slow Food is sweeping the nation, at a snail’s pace. This international organization was started in Italy by people who perceive McDonald’s as the symbol of a society that is overshooting its own limits. The greatest loss of all is the pleasure of eating foods that are made without the restrictions of time. Many of the cheeses portrayed in this delightful book—stracciata, giuncata, formaggio di fossa, formaggetta della valle Argentina—are not household names and they probably never will be. They’re a few of the 201 traditional Italian farmhouse cheeses lovingly described in this new book from Slow Food International as a "contribution to the conservation of a vast heritage of local products, born of Italy’s extraordinarily varied landscapes, natural environments, dairy breeds, and cheesemaking techniques."

Italian Cheese: A Guide to Their Discovery And Appreciation (Revised and Expanded, 2005)

Rubino, Roberto

Piero Sardo

Angelo Surrusca

Cookbooks, Food & Wine

Slow Food is sweeping the nation, at a snail's pace. This international organization was started in Italy by people who perceive McDonald's as the symbol of a society that is overshooting its own limits. The greatest loss of all is the pleasure of eating foods that are made without the restrictions of time. Many of the cheeses portrayed in this delightful book--stracciata, giuncata, formaggio di fossa, formaggetta della valle Argentina--are not household names and they probably never will be. They're a few of the 201 traditional Italian farmhouse cheeses lovingly described in this new book from Slow Food International as a "contribution to the conservation of a vast heritage of local products, born of Italy's extraordinarily varied landscapes, natural environments, dairy breeds, and cheesemaking techniques." Starting with illustrated descriptions of traditional and industrial cheesemaking, Slow Food's authors take us through the processes of buying, tasting, and storing cheeses. Dictionaries of tasting terms and the language of cheeses and cheesemaking provide essential preludes for the heart of this book--descriptions of Italy's farmhouse cheeses, traditionally made from cow's, ewe's, and goat's milk. Organized by region and accompanied by elegant color photographs, each description covers how the cheese is made and matured, along with historical and geographic nuggets. Written by people in love with farmhouse cheeses, and with everything small, local, slow, and traditional foods and food systems represent, this is an informative and hopeful book, celebrating a rich, rural European tradition. This book will make you start packing your bags for a cheese lover's tour of Italy.

Italian Cheese: A Guide To Its Discovery and Appreciation, 293 Traditional Types

Cooking by Ingredient

Osterie & Locande d'Italia: A Guide to Traditional Places to Eat and Stay in Italy

This new guidebook combines for the first time in a single volume--and in English--two of the most popular Slow Food travel guides to Italy: Osterie d'Italia and Locande d'Italia. 
In the seventeen editions of the Osterie d'Italia guide that have been published to date, the book has done much to promote Italian regional cooking and has contributed to the revival of eating places that particularly reflect local flavor and character: restaurants, osterias, trattorias, and wine shops--all of which serve foods known for their quality, value, and faithfulness to tradition. The ambience and cuisine of each establishment is described in each brief review, with special emphasis on the most significant dishes of the relevant local tradition. The distinctive Slow Food symbol--the snail--is awarded to those places that best represent the ideals and philosophy of the international Slow Food movement. The guide also dedicates special sections to theme itineraries: from the ombre, or wine bars, of Venice to the street food stalls of Naples and the tripe sellers of Florence. Added to this classic culinary guide for the first time are entries from Locande d'Italia, which features the best lodging establishments in Italy: B&amp;Bs, small hotels, holiday or "agriturismo" farms, guest houses, and hostels. All the places profiled provide good, old-fashioned hospitality and reflect the unique character of Italy's diverse regions and landscape. Each entry discusses the history, local context, personnel, and amenities offered. With more than 2,100 entries, this new guide offers the most comprehensive resource available to dining and lodging in Italy. It is sure to prove an indispensable companion for tourists planning a trip to this country, with its rich, varied, and deeply rooted history and traditions. In addition, this first English edition of the book will be supplemented by a gastronomic glossary in which clear, concise definitions will help the reader find his or her way among the myriad dishes of Italian regional cuisine.

Travel

Europe

La risurrezione della rosa. Agricoltura, luoghi, comunità

Wendell Berry

JANUARY 2006 EDITION. ARTICLES INCLUDE TERRE MADRE 2006, FOOD IN THE GRAVE, TEA, COME TOETHER, CREDO QUIA ABSUDUM, HOTEL GRAND HOTEL, SHOW BUSINESS, & MADEIRA.

SLOW (THE FOOD OF THE SLOW FOOD MOVEMENT)

CARLO PETRINI (EDITIOR)

134 PAGES. FEBRUARY 2006 EDITION. "A SPECIAL NUMBER TO CELEBRATE 10 YEARS OF THE MAGAZINE".

SLOW (THE MAGAZINE OF THE SLOW FOOD MOVEMENT)

Business & Money

Carlo Petrini

Economics

The handy and practical Slow Food Dictionary of Regional Italian Cooking by the editors at Slow Food International tells you everything you ever wanted to know about Italian regional cooking as prepared in homes, osterias, and restaurants. Packed with information about dishes and ingredients, tools and techniques, origins and trends, the book (which contains forty color illustrations) is aimed primarily at food lovers but will also be of interest to anyone curious to find out more about Italy in general, its people, its language, its history, and its culture.

The Slow Food Dictionary to Italian Regional Cooking

Cooking Education & Reference

Le ricette di Osterie d'Italia

Slow wine 2013. Storie di vita, vigne, vini in Italia

Giancarlo Gariglio

Fabio Giavedoni

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Books by Slow Food Editore