The Slow Food Italian are 201 and involving more than 1600 small producers: farmers,fishermen, butchers, shepherds, cheese makers, bakers, pastry chefs.
They are concrete examples of righteous and a new model of agriculture based on quality, on the recovery of knowledge and traditional production techniques, respect for the seasons, animal welfare.
Good saving products, namely high quality and rooted in local culture, clean products, orobtained, and sustainable techniques in respect of the territory, right products, which made working conditions that respect people, their rights, their culture, and guarantee a decent return.
Strengthen local economies and promote the establishment of a strong alliance between the producer and the consumer.
Their products carry the label or packaging is marked "Slow Food", which identifies them and ensures that the producers have signed a production marked by respect for tradition andenvironmental sustainability.
The producers are grouped in associations that ensure compliance with the rules by exercising a strict control over its members.
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