Slow Food and Fish Wed Apr 25th, 2007 Last evening's presentation by Alice Ceascorbi and Eric Rose was an "eye opener" to the grave (the pun is intended) situtations confronting fisheries and marine habitats. Alice mentionbed that at the current rate of degradation all of the world's seafood populations will be decimated by the year 2047. Alice and Eric focused of what we "co-producers" (Carlo Petrini's term for informed consumers) can do to influence and support our local sources for seafood, but clearly the problem is international in scope and requires an international response. Slow Fish , to be held held in Genoa in early May, addresses many of these issues as they pertain to the Mediterranean region. Take a look at the site. Maybe we can be energized by the Genoa program to consider ways in which Slow Food Portland might link with other organizations to address the problems in our own regional waters. Posted By peter | 0 Comments

A year in Italy Fri Apr 13th, 2007 This post is long overdue. As you may or may not know, our family is spending a year in Italy while my husband Daniel attends the University of Gastronomic Sciences www.unisg.it, founded by Slow Food. Thus far, it has been an excellent time for learning and growth; even the rough bits yield encouraging lessons. From our short time in Parma (located in Northern, central Italy), we've learned that Italians are warm and welcoming if you make an effort to communicate and are open to learning about their way of life. This past week we did some traveling, and of the places we visited, Villa Cartoceto www.villa-cartoceto.com trumps all. We thought this info might be of use to fellow Portlanders looking for that true Italian getaway—our review submitted to www.tripadviser.com and more. Judith and Axel own and operate alone all aspects of Villa Cartoceto, a quaint B&B in the countryside of Marche, Italy . Before our stay, we traveled to Florence and Rome with our 13-month-old daughter; we were exhausted by the time we reached Villa Cartoceto. Judith and Axel were accommodating, cheerful and downright fun! It was the perfect ending to our vacation. The scene surrounding the B&B is breathtaking and the food phenomenal: hefty regional cuisine. This is a must-stay for anyone looking to partake in an Italian adventure without a cloyingly touristy feel. Villa Cartoceto is the real deal. And Judith and Axel speak multiple languages (Italian, English, French, Dutch, German, and more…), so even if your Italian needs work, you'll feel welcome. They also own the fabulous Osteria del Cardinale across the road from the B&B. Axel prides himself in serving the best products available—most local, some organic—and he's passionate about quality. A must-see for wine aficionados, the place has a centuries old wine cave, fronted with a fashionable mod-artsy glass door, that showcases an eye-popping selection of regional and other yummy wines. Cartoceto is a mere 17 kilometers from the sea, but the food at Osteria del Cardinale does not reflect that proximity. Italians believe deeply in eating food from one's local soil. The country lives by strong regional distinction, thus the food at the Osteria reflects a heavier fare—from the outlying rolling hills. A sampling of what to expect: a starter of cured meats (prosciutto crudo, salame, lardo—yes, cured lard!, pancetta) and local cheeses (formaggio di fossa, pecorino semi stagionato); tender celery and spring onion crudité; artichoke hearts trimmed and pickled in-house with red wine and herbs; and our babe's (Annabelle) favorite, a simple barley and minced arugula salad. If looking for a lighter option, choose the beef carpacio: thin slices of raw, organically raised beef with a dazzle of balsamic vinegar, fresh black pepper and Cartoceto D.O.P. olive oil [Note: Italy has a system of classifying olive oil, D.O.P. In order to earn this designation, the producer must apply for and pass certification standards that control the origin of the oil. In addition, some regions have a regional certification]. The primi piatti or second course might include tortiglioni, egg and spinach pasta filled with ricotta and spinach or a lovely, polenta (made with finer ground cornmeal than you'd expect) topped with a veal and pancetta ragu. For the main course, choose the sizeable steak of again, organic beef raised by Axel's good friend, cooked medium rare with zippy arugula, or roasted rabbit and potatoes with sautéed young eggplant, peppers and fennel. Although the dessert selections were tempting (fig crostata and chocolate soufflé torta), we were sufficiently satiated. Besides, Annabelle was more than ready for the brief jaunt back to the B&B after her 9ish pm bewitching hour—content tummies, a restful night of ZZZZs for all. Breakfast is served when you are ready, a saving grace after a night of blissfully eating cheese and meat until one can eat no more. The daily spread includes fresh squeezed juice like apple-kiwi-Tarocco orange; breads, white, wheat, sweet raisin and candied orange; brioche (similar to croissants and other sweet pastries); a platter of thinly sliced prosciutto and sheep milk cheese; soft boiled eggs; luscious fig, peach, and cherry home-style marmalades; of course, Nutella, an Italian staple; strong coffee brewed in steel moka pots with frothy steamed milk and tea. All of this served inside or out overlooking the olive groves and green hills of the region. Enticed?—make the trip. It's better than we expected and we expected a lot. The place was recommended to us by one of our Italian born chefs from The Culinary Institute of America whose mom grew up in Cartoceto. Posted By amyinitaly | 0 Comments

Alive again! Alive again? Thu Apr 12th, 2007 With more lives than the latest Aussie zombie flic, Slow Food Portland's blog is intended to broaden our base and establish dialogs about what it means to be "good, clean and fair". Look for "reports from abroad" from Portland Slow Food members currently residing in Parma, and please use this format to convey your reactions to Carlo Petrini's May 8th presentation at the Kaiser Foundation's Saward Lecture at the Schnitz. Posted By peter | 0 Comments