Slow Food supports and promotes the European Citizens’ Initiative (ECI) calling on the European Commission to impose mandatory declarations of origin for all food products to prevent frauds, protect public health and guarantee consumers’ right to information.continue reading »
Did you know that it’s possible eat healthy and at the same time enjoy delicious food? Did you know that food plays a very important role in the maintenance of our health and even in recovery? How much weight do you give to nutrition labels when choosing a food? How much time do you spend on buying and preparing your food, how much do you know about the food you eat? How many products that have been highly industrially processed, rich in sugars and unhealthy fats enter your diet?
Slow Food is committed to promoting healthy lifestyles and conscious consumer behaviors. Our position on Food and Health can be summarized as follows: increase the consumption of fresh food, locally sourced, preferably organic, biodynamic or with integrated pest control, not overly processed; limits to sugar consumption, refined flours, meat and preferring vegetables and legumes; give the right time to meals, and learn to read and understand labels.
Dear Friend and Members,
it’s time to think to Slow Food International Annual appointment.
This 12th Edition of the most important international event for GOOD, CLEAN and FAIR FOOD
is organized in collaboration with the Regione Piemonte and City of Turin, will be held from September 20 to 24, 2018, in Turin, Italy.
TERRA MADRE – Salone Del Gusto 2018.
Please check the details at the following link:
Looking forward to meet you there.
continue reading »
15.00-18.00 hrs Holiday of neighbors – home delicatessens playing on a meadow in Prague Krc Jalodvorská / Sulická street
16/6 10:00 to 12:00 hrs
Strawberries Strawberry Jam – Farmer’s Market Spořilov Indication of Strawberry Home Processing
10/6 1:00 p.m. to 18:00
Kaleidoskop Pankrácká Pláň A public course for cooking pasta as is Italians
15/9 from 10 to 17.00
Angusfarm Farming Ranch in Český Krumlov workshop for children Malý GURMÁN
20-24 / 9
TERRA MADRE- Salone del Gusto 2018 in Turin, Italy
Let us recall the value of CZ gastronomy and how we have changed since the time of the Republic.
With Petr Horou Hořejš, the author of the Toulky cycle of the Czech past, Slow Food Prague created a program that introduces the audience to our ancestors. What, where, how, and how much did they eat?
Do you know that the Emperor Franz Josef, Tomáš Garrigue Masaryk, Antonín Dvořák, Jan Neruda or Karel Čapek ate very modestly? This is evidenced by preserved recipes such as Kaiserschmarren’s emperor’s famous emperor, plum dumplings and sour martyrs’ mums, Čapkovy potato pancakes …
We look back and learn how they shared a common table of the poor and the rich who ate on a street in Prague or in a mother’s home.
We invite you to a composite show:
.How we used to eat ”
history of the stomach ‘s accent on eating together (restaurants, cafes, factory canteens, groceries for the poor, food on the street …). Thematic ensembles will complement musical performances (period songs, cuplates, Hašler’s songs, etc.) by the Pragtet ladies vocal-instrumental trio.
The narrative will be accompanied by the screening of historical photographs, documents and pictures.
For each viewer we have a little surprise at the end.
Where: Dobeška Theater
When: May 17, 19:00
Performed by: Petr Hora Hořejš
Prepared by: Slow Food ® Prague
More info in teh CZ page.continue reading »
Saturday 24th March 2018 – Traditional spring baking event.
We invite you to join the competition with your traditional spring baked recipe.
Savory pastries will be tasted and evaluated by the visitors of the market.
The winner will be rewarded with a great prize.
Join us, participate and WIN!
We are looking forward you!
Location: Farmers’ Market Distinguished Square
Day: Saturday, March 24, 2018
Ancient Italian Recipe (1300) still in the Easter tradition.
PASTA BRISÉ 2 packs • 450 kcal
RICOTTA 250 gr • 146 kcal
PARMESAN CHEESE 70 gr • 374 kcal
EGGS 6 • 470 kcal
NUTMEG TO taste
BLACK PEPPER TO taste • 79 kcal
SEA SALT qb • 79 kcal
(kcal are intended for 100gr)
EXTRA VIRGIN OLIVE OIL TO taste • 79 kcal
BOILED SPINACH , 500 g • 24 kcal
1.Mix the cow’s ricotta with 20 grams of grated Parmesan, an egg, a grated nutmeg and a pinch of salt. Make a cream and let it rest in the fridge. Boil the spinach, squeeze, salt and drain. Heat the oil in a pan and garlic and add the spinach. Let them cook few mns and extinguish the fire. Let cool and transfer them on a cutting board to make them into small pieces. In a bowl, mix them with an egg, 50 grams of Parmesan and a nice grating of pepper, mixing everything well and obtaining a soft cream.
2.Line a hinged baking pan with baking paper and lay on it a first plate of brisé dough. Punch holes the base of pasta with a fork to avoid that, in cooking, bubbles may form that would ruin the recipe. Fill it with the cream of spinach and level it well, avoiding empty spaces and air bubbles. Add the ricotta cream and spread it on the entire surface of the Pasqualina cake. Create four holes on the surface of the ricotta cream and slide four shelled eggs, after separating the egg yolks from the whites. Cover with the second brise paste. Close the edges of the pasqualina cake so that it does not open during cooking. Brush it with egg and cook in a preheated oven for 40 minutes at 180 °.
ENJOY!continue reading »
Would you like to find the taste of CZ Country (local high quality milk) in the world famous art of Mozzarella?
Join us and the Master of Mozzarella Art.
Tiziana and Marco (with Czech translation) will lead you in this travel across traditions. Thursday 8th March 17:00 – 19:00. Presslova 11 –
The event is for 12 people, book your place in time – no later than March the 6th. email@example.com
The Slow Food Prague Educational Program invites you to cook with Us. Monthly Appointments to cook a seasonal and healthy menu.
Starting from 27/02/2018 with the Orange Menu
- February 2018 –Orange – 3 courses menu+ 1 glass of wine
- Warm Champignon Mushrooms Salad, Pink Grapefruit, Blu Cheese + croutons
- Spaghetti Pleurotus Mushrooms, Orange and Parmigiano
- Stuffed Pears with chocolate
- March 2018 TBD –Green Menu
- April 2018 TBD –Pink Menu
- May 2018 TBD-Red Menu
- June 2018 – TBD Yellow Menu
Where: U Krbu 521/45, 108 00 Praha 10
Cost 1200 CZK
5.30 pm – 8.00 pm
available places: 15
Booking welcome on contact: firstname.lastname@example.org reading »
We are happy to announce you the new Slow Food Educational Program. Starting from February a Monthly Appointment to cook all together, have more information about local, healthy and seasonal food. More info in the CZ Page or please contact email@example.com Invito Cooking Course.
continue reading »