It is in Belgium, in fact, that we taste the syrup craftsmanship of the Pays de Herve and Hesbaye, the pride of this land, which hides centuries of history. Unfortunately, few people know the difference between industrial and artisanal syrup, made exclusively with local varieties of apples and pears with no added sugar, and for this reason the Presidium includes the only four families who still create this drink, handing down from generation to generation, not only the recipe and the production technique, but also the use of special varieties of fruit now at risk of extinction.

We move then to France, where cider toast with the beret, slightly sour and very refreshing, this has always been on the boards. The apples used, all local, give the cider very high acidity, which distinguishes it from that of Normandy and Asturias. Stationary, pearly or slightly fizzy, it can have an alcohol content of between 5 and 11 degrees. The Presidio works with Sagartzea, the cooperative of producers who cultivate local varieties of apples suitable for its production.

Landing in Africa, we are greeted by honey bees Ogiek. We are in the Mau Forest in Kenya, the only place where they still live bees, important source of income for the indigenous community of Mariashoni. Their favorite is the nectar of the dobeya, whose flower honey gives a characteristic whitish-gray color and a unique flavor. The honey is still obtained from traditional hives: large cylinders in red cedar hanging on the trees.

Also known as the Fortunate Islands, are the Quirimbas archipelago north of Mozambique. Ibo, with little more than 400 inhabitants, is one of the main islands, living mainly from fishing. The island is also cultivates a variety of coffee that has adapted to the climate of the country and still grows in the wild, although each family cultivates some seedling in your garden. Appreciated in particular for the low caffeine content, coffee cup in Ibo develops an intense aroma of bay leaves, mint, eucalyptus and licorice that makes it unique. The Presidio is intended to preserve a unique ecosystem in the world where coffee Ibo is an important income supplement for fishermen, reducing pressure on marine resources and preserving the balance of the Quirimbas National Park.

Koreans are the two Presidia this year represent the Asia event in Turin. The soybean paste traditional Jeju, typical of the south-western coast of South Korea, is a fundamental seasoning all over the country: it is used to flavor vegetables, meat, fish and soups, and has interesting nutritional characteristics: in times poorer in fact, he survived by eating only rice seasoned with this pasta. One produced on the island of Jeju has unique characteristics and a unique taste, sweet and sour and intense, given by this local variety of soy and the use of a particular yeast, the nuruk.

Typical Korean fermented tea, tea Don has a long tradition. It is said that its use has deep roots in the spread of Buddhism from China. The name Don, however, comes from the Korean word that indicates the form of a coin of brass, round and flat with a hole in the middle. The spread of Japanese tea and coffee have undermined the traditional Korean culture linked to this drink, putting at risk the survival. One last thing: Don tea is used in particular for its medical capabilities: it is considered effective to improve eyesight, promote detoxification and lower fever.

And now in Latin America. In the Argentine plains of the Gran Chaco, carob trees white, and chañar mistol, since the pre-Columbian era, are part of the food culture of the indigenous peoples, as well as a symbol of magnificence. The fruits are used for tasty meal, traditional food and medicinal purposes. However, contact with European populations has caused the loss of many traditional eating habits and today these wild fruits of the Gran Chaco are threatened by extinction and deforestation. The Presidio is a collaboration with the Fundación Gran Chaco and the Cooperativa de Mujeres Artesanas the Gran Chaco, with the aim to combat the abandonment of the land and the impoverishment supply the local population.

We conclude our tour of the world in Colombia, where we say goodbye in the company of black crab of Providencia, a small island located in the Caribbean Sea declared a Biosphere Reserve by UNESCO in 2010 Here there are millions of examples of black crab, a crustacean endemic that lives in dry forest typical of the island and that is the emblem of the local cuisine. The residents of Providencia, descendants of African slaves and British sailors, the crab catch in hand of the night and turn it into the next day at their homes, by boiling and separating the various parts, then used as a base for soups and dishes, or sold in the neighboring island of San Andrés.La challenge of the Presidium is to support environmental sustainability policies in search of alternative sources of income for the collectors: from fishing to tourism, from the collection of wild herbs to gastronomy.

But do not stop here, this is just a taste of the new international Presidia at the Salone del Gusto and Terra Madre.

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Some names? BrewFist with Burocracy, D-Tox, Fear, Green Petrol …; Birra del Borgo with Enkir, Etruscan, Pearls to Pigs …; and yet the Danish To Øl, the inevitable beers Brew Dog and Rogue … I‘ll stop here, but I show you the link to find the complete list of beers for tasting. Admission to the event is free, as in many other similar festivals, you can have a glass tumbler on bail and buy tokens for tastings.

Bring the public closer to the culture of quality beer, away dall’appiattimento of flavors and types of industries is just one of the goals of Hoppy Days. For this reason, every day they are scheduled to meet with the brewers who will explain to the public the philosophy behind their products. Among the breweries that will be: Opperbacco (Notasulga) Free Lions (Tuscania), Brewery Pontine (Latin), Nursing Home (Croghan), Mukkeller (Porto Sant ‘Elpidio), Carnival (Offida), BAD Attitude …

The festival is in its first edition, but the skill and the passion with which the BirrAmici (cultural association) organized the event can only be rewarded with a great success.

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30, May 31, June 1, 2014
“Steam Factory” - via Procaccini 4, Milano

He arrived in Milan, the Steam Factory, the first edition of “STREEAT” Festival organized

by Barley Arts, free admission, entirely dedicated to the quality of street food on wheels (the FoodTruck). 30, May 31, June 1, 2014: 3 days of Streetfood, music, writers and workshops for all participants 
 (children, young people and families).
The tradition and the boom of street foods meet the creativity and personality of young fans who choose to move on four wheels rather than settling into a kitchen fixed. Fast, cheap, gourmet, design, and “on the road” meet and coexist on truck set up as a real itinerant kitchens, offering the public a unique dining experience and absolutely innovative.
It is a “movement” already known and established both in Europe and in America, where the FoodTruck Festival dedicated to them and are now part of everyday life and of the fixed appointments: Paris, Copenhagen, Amsterdam, New York, Chicago, Los Angeles … (only in the U.S. there are about 20,000 FoodTrucks! Source: “Small Business Lab“). But Italy is being born right now, starting from small ApeCar set up with mini kitchens and gastronomic offer simple but excellent quality.
The ultimate goal of the festival is to bring STREEAT and welcome to Milan, in the great square of the “Steam Factory” (location suitable to create a huge Open Air Food Court), an event symbol of the good food road network on wheels beginning to make the first FoodTruck Italian, a year after the arrival of the great World’s Fair, Expo Milano 2015, which will bring international audience.
During the 3 days will see a series of entertainment activities, from StreetArt the presentation of books, with the selection of music do Soundtrack edited by d-trot and rust. There will also be workshops and round tables organized in collaboration with ActionAid. A gathering of artists and craftsmen then, but also an opportunity to meet and share in a knowledgeable and innovative experiences and moments of reflection on the theme of food.
There will be Don Pasta (Music & show cooking) and Chef RUBIO, the protagonist every Monday night on DMAX (channel 52 digital terrestrial) with the new season of the hit show GREASY AND greasy, to entertain and challenge FoodTruck and all present. But Clara and Gigi Padovani with their latest book “Streetfood Italian,” Benjamin Nespor and Eugenio Roncoroni of “At the Market” with their book “Streetfood d’Autore“, and Luca Iaccarino, author of “Street Food” (ed. Knopf).

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The Conduct of Milan is celebrating the Slow Food Day in the sign of Agriculture familiar theme which is dedicated to 2014 as indicated by the General Assembly of the United Nations.

“Family Farming” is an expression that contains a lot of ideas.

It means young and small local producers whose work is based on the richness of heritage and biodiversity of our agricultural production. It means social and urban gardens, places like the 480 gardens in conduct promoted by Slow Food in Italy. It means being able to have the right to choose, for example, to look for the farmers near us to buy their products in farmers markets.

For this reason the Conduct of Milan has decided to celebrate this day during the Slow Food Earth Market on May 17 at the Steam Factory, with a distribution of symbolic planting of vegetable (in collaboration with Fenix ​​and Floriculture Cascina Santa Brera) that everyone will be able to example, to grow in their own “garden in pots.” Not only great little “seeds” of family farming and awareness of food and its origin, will be even from the ‘shop’ of sourdough bakeries by Grazioli and Longoni and the collective distribution of seeds of green coffee Presidium Ethiopian Harenna that everyone can toast at home. At the booth of The Art Café will be able to discover the secrets of the coffee ceremony that families practice in Ethiopia.

And since the best soil for growing the “seeds” of family are children, they will be dedicated at the Slow Food stand, the following laboratories of taste:

11 hours‘ Coloring with vegetables “, taste workshop where children learn the value of re-use of waste learning to use the skins of vegetables to create natural colors and create beautiful designs. With Gabriella Baiguera of Ancient Dyes.

12 o’clock “Form the cheese” taste lab for and with children, where the future “greedy / wise” learn to make cheese “primosale” with Elisa Pozzi Azienda Agricola zipo.

The festival will be accompanied by live music by the trio Les Nuages​​.
At the booth of the Slow Food association Milan will be able to join the association and receive material on the philosophy of “good, clean and fair.”

Also, as always, do not miss the living areas to enjoy the products of the Earth Market. Will be present with their dishes, “the tavern of the market” by “Cascina Caremma” and “Bianca Galbraith.”

FOR FURTHER INFORMATION:
www.slowfoodmilano.it

References: Paul Bolzacchini 3357318709 - 3493142947 Alessandro Cecchini

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