Como Sur | South American Gastronomy

All posts tagged Slow Food

Paella Slow Food At Uruguay’s Punta Del Diablo Pairs Gastronomy With Conscience (ES)

By Majo Lois

[Wiki Commons]

[Wiki Commons]

We’re now in a moment of record consumption of fish in the history of humanity, which has made it more important than ever to support artisan fisherman and their traditional practices which give respect to the sea and it’s ecosystem. This Saturday, January 24, more than just a lunch, the team behind Slow Food Punta del Diablo invites us to spend an afternoon together with these fishermen to take care of the beach, at Playa de los Pescadores, in Punta del Diablo. Invited guests to the event will include chef Laura Rosano, national representative of Slow Food Uruguay, and Rodrigo Garcia Pingaro, representative of the Organization of Conservation of Cetaceans, a promoter of the declaration of the entire marine economic zone as a sanctuary for whales and dolphins. 

Chefs Represent Uruguay At This Year’s Slow Food Terra Madre (ES)

By Majo Lois

[Slow Food]

[Slow Food]

Since last Thursday in Turín, Italy, the fifth edition of Terra Madre, the project conceived by Slow Food and dedicated to promoting a worldwide network of small producers, has come together with the Ark of Taste to create a mega gastronomic event.  The idea of the event is to collect unique products from around the world that, like Noah’s Ark, will help to conserve and promote culinary traditions and biodiversity.  Uruguayans Laura Rosano and Florencia Cursio have been there representing their country, involved in various activities.  The event ends today.

Via her Facebook, Rosano showed off the product of her own creation that she brought to the ark, a vinegar of guayabo.  Guayabo is a native fruit from Uruguay and in her garden, Rosano has been dedicated to planting it and creating various recipes that she’s shared through publications and cookbooks.  The Slow Food movement, which in Uruguay consists of various groups and meetings, continues to grow with the strength of cooks politically dedicated to food and not just with putting a pretty plate on the table.