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Ark of TAsTearK oF TaSTE86 almanaCmany of them, but it is inconceivable that they can represent an important source of wealth without putting in some serious work and resources. They tend to be fragile products, often lacking the necessary authorizations, made by artisans, farmers or fishers who are elderly and demotivated, often underpaid and at the mercy of the winds of globalization. In their current state, they can represent gastronomic stimuli for curious travellers, be the object of academic studies or journalistic reports and, in the best cases, access local markets; but their fate is sealed: extinction.the commitment of the networkA great effort is required to raise the profile of these products, to map them. The work must delve deeply, verifying the state of the whole production and distribution chain, not just the existence of the product, testing its sensory potential, recounting its history and characteristics. A little like Slow Food did years ago when it recorded the typical products made in Italy’s nature parks, but applying the method to the whole world, not just to Italy. And here is the other great hallmark of the Slow Food© annElIE BErnharT