Chefs are central to Slow Food events and projects.
Across the world, knowledgeable cooks are the guardians of our gastronomic traditions, innovators of ingenious culinary techniques and the disciples of food culture.
Using their head and hands, chefs use recipes to tell stories of lands, animals and people, teaching us more about our own cultures and taking us on journeys of discovery.
Chefs at Cheese 2021
There’s no shortage of chefs at Cheese 2021, where they play a vital role as educators, promoters, and a bridge between herders, cheesemakers, affineurs and conscious consumers.
The members of the Slow Food Cooks’ Alliance will present a series of Taste Workshops highlighting the deep bond between cheeses and the places they come from, and other important topics in the world of cheese. We’ll explore the mountain pastures of Abruzzo to Lombardy, and transhumance between Calabria and Basilicata.
There’ll be a special focus on Slow Meat, not just in terms of dairy products, but also meats both cured and fresh. Among the menus you’ll find plates featuring less-common meats such as goat; these animals of great importance for the health of pastures.