Have you ever heard the term “slow food“? Well no, it is not a nutritionist’s advice, but it has to do with the production and the rhythms of the past, with the slow consumption of food that should be savored, not devoured. We are talking about genuine foods cooked with care and dedication, foods capable of giving authentic flavors and taking us back centuries. 

If we want, “slow food” is the exact opposite of “junk food”, because it sides with good food, local producers and territorial excellence. In order to promote it, we also, and above all, talk about Slow Food and sustainable agriculture.