Če izpostavim tematike, npr. avtohtona trta Cipro, med kranjske čebele, sir Tolminc ... Ta je kot proizvod zapisan tudi v poseben katalog „Ark of taste“ – Barka okusov, ki ga sestavlja gibanje o pristnih proizvodih z vsega sveta. Tolminc se je uvrstil med 1000 izbranih proizvodov in pridelkov, vrednih spoznavanja in okušanja, kot spomin na okuse iz otroštva, da ne bi izginili kot del kulture naroda in zgodovine, katerega del so. Na vkrcanje na Barko okusov čaka še nekaj slovenskih proizvodov, ki smo jih nominirali na zadnjem srečanju Terra Madre v Torinu, ki ga v organizaciji Slow food prirejajo vsako parno leto od leta 2004. Na 5-dnevnih srečanjih se zberejo člani raznih skupnosti, ki skrbijo za hrano, kuharji, akademiki, mladostniki in glasbeniki z vsega sveta, ki jih druži želja po spodbujanju trajnostne lokalne proizvodnje hrane v harmoniji z okoljem, ob upoštevanju znanja, ki se prenaša iz roda v rod. Samo lani je sodelovalo več kot 1000 mladih iz 150 držav, ki delujejo v okviru svoje lokalne skupnosti. Našteli so več kot 5000 kmetov, živinorejcev, ribičev, obrtnikov in predelovalcev, 1000 kuharjev in gostinskih obratov, ki kot most povezujejo kakovostno proizvodnjo in potrošnjo. Obiskovalci so prisluhnili več kot 500 akademikom. Srečanje Terra Madre je ključno za izmenjavo znanja, empiričnega ali teoretičnega, praktičnih izkušenj s podeželja ali na podlagi raziskav. Ti mladi ljudje pomagajo vzpostaviti stike, s katerimi krepijo svetovne verige, kot je omrežje Terra Madre. Neformalna srečanja med predstavniki 150 držav, degustacije, delavnice, izmenjave mnenj in pridobivanje mednarodnih izkušenj, vse to je bilo na zadnjih treh srečanjih izjemno in s predstavitvijo razstavnega prostora Slow food Primorska na festivalu Terra Madre se je tudi Slovenija vpisala in postala prepoznavna na tem salonu svetovnih okusov, ki ga prirejajo vsaki dve leti in ga v petih dneh obišče več stotisoč obiskovalcev. Na neparno leto v septembru Slow food prireja v mestecu Bra, kjer je sedež Slow fooda, tudi Slow chesee, največji festival sira na svetu, kjer je bila letos prisotna prvič tudi Slovenija (Slow food Primorska). Za najbolj ambiciozen projekt gibanja strokovnjaki ocenjujejo ustanovitev univerze, katere uradni naziv je Università di Scienze Gastronomiche in so jo odprli maja leta 2004 v Pollenzu, nedaleč od Braja, v pokrajini Piemonte. Študente izobražujejo na področjih gastronomije, enologije, kulture, komunikacij, gostoljubnosti in kmetovanja. Ta zasebna univerza sprejme 60 študentov leto, čeprav prispe več kot 2000 prijav. Petkrat letno študentje te zagotovo ene najboljših gastronomskih fakultet na svetu odidejo na strokovne ekskurzije po svetu. Pred dvema letoma nam je uspelo na zemljevid držav, ki jih obiščejo, postaviti tudi Slovenijo. Še več. Univerza je podelila Domačiji Butul iz Manžana nad Koprom certifikat učnega centra te gastronomske fakultete, kar je izjemno priznanje. Po uspešnih treh obiskih in tedenskih ekskurzijah študentov pri nas, je v pripravi četrta, marca naslednje leto. Slow Food verjame, da je hrana vezana na mnogo drugih področjih življenja, vključno s kulturo, politiko, kmetijstvom in okoljem. Z izborom živil lahko skupaj vplivamo, kakšno hrano gojimo, kako jo proizvajamo in distribuiramo, rezultat tega pa so lahko velike spremembe. Temeljna področja delovanja zaradi filozofije, ki jo gibanje poudarja, so zato izobraževanje na področju okusa, zaščita manjših lokalnih proizvajalcev in njihova predstavitev na dogodkih, zaščita prehranske kulturne dediščine in promocija ekološkega kmetovanja. Čaka nas še veliko dela in somišljeniki so vabljeni, da se nam pridružijo v družino, ki je od svojih začetkov prerasla v globalno gibanje, ki vključuje več milijonov ljudi, v več kot 150 državah in si prizadeva zagotoviti, da ima vsakdo dostop do dobre, čiste in poštene hrane.
Mitja Butul
Slow Food
Good, clean, fair
When you mention Slow Food in Slovenia, you are usually met with a snicker in response. Members of the audience that attend our lectures about the Slow Food Movement also often tend to answer our question about what they believe the term to mean in a similar way. Some people tend to translate it as “slow eating”, although the most frequent answer is: “Slow Food stands for long and expensive multi-course and slowly-eaten dinners, where you are served diverse dishes accompanied by expensive wines for which you are ultimately billed for a sum that can be paid only by people with more money.” Yes, that is how some Slovenian players who joined the Slow Food Movement about two decades ago managed to “take advantage” of the renowned global movement. They have adopted a completely different philosophy to that of the Movement and have transformed it into “Snob Food” instead. They thus stray far from the underlying idea and philosophy of the Slow Food Movement as it was established in 1986 by Carlo Petrini and other like-minded individuals in Italy, immediately after protests were held against the planned opening of a McDonald’s restaurant next to the Spanish Steps in Rome. Slow Food is not a movement whose philosophy would promote elitism, but it instead seeks to enable everyone to enjoy their food. Elite restaurants do not form part of the Slow Food movement philosophy but instead authentic tourist farms that offer their own products, produce and special local features produced by locals whose very protection the Slow Food Movement has been advocating. Slow Food also means, for example, that you visit a cheese-maker on a mountain pasture and discuss with him the cheese that he makes, taste it with him and wash it down with a glass of fresh milk or wine from the next-door wine-cellar. Slow Food envisions a world where everyone is able to enjoy food that benefits them, benefits those who produce it and benefits our planet. The Slow Food concept is based on a food concept defined by three inter-connected principles: “good, clean, fair.” Good serves to identify the quality of production of healthy food, clean seeks to emphasise support for the production of food that does not hurt the environment and fair stands for emphasising accessible prices of food for consumers and fair conditions and payment for producers. Slovenia re-joined the real global Slow Food movement in December 2009 when the Slow Food Primorska Region Movement was reborn in the middle of the Sečovlje Salt Pans Landscape Park. Better put, the Slovenian Slow Food Movement (with Slovenia being one of the almost 160 countries in the world that form part of this international organisation) gained momentum with the new Primorska Region Panel. Tatjana Butul, who has been entrusted by the global Association to lead the new Slow Food Primorska Region Panel that ceaslessly fights for the preservation of the fragrances and tastes of local cuisine that utilises local food grown in a small area, explains: “This panel was needed so that Slovenia could also – by means of fresh approaches and activities – re-catch up with the world-renowned movement, whose underlying philosophy is to help people discover the joys of eating and to understand that they need to care about where their food comes from, how it has been prepared and how to properly eat it. To connect the right to enjoy food with the responsibility to protect the heritage of food, tradition and culture enables you to enjoy food in the first place.” The Secretary General of Slow Food International, Paolo di Croce, is convinced that: “Slovenia nowadays constitutes a valuable treasure of culinary traditions and rural culture. For this reason, defending the Slovenian countryside and culinary heritage is not only of importance for the Slovenian population but also for all those who are fighting to protect and preserve diverse cuisine in the world”, adding that: “You are facing a truly ambitious challenge, as the potentially dangerous speed of globalisation constitutes a risk for our tradition and the countryside world. This danger can only be overcome by learning to recognise real value provided by nature and by assisting small producers to regain trust in themselves and their work.” By awakening and training their senses, Slow Food helps people discover the joys of eating and understand how important it is to care about where your food comes from and how it has been produced. The Slow Food Primorska Region Panel regularly prepares sets of activities with local food producers for both members and nonmembers and provides guided food tastings at taste workshops that involves various experts as well. VINSKO KULINARIČNI TRENDI
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