Behind every place lie stories, gastronomic traditions, artisanal flavors and time-honored practices, preserved by women and men whose identities and cultures have been constructed over centuries.
Slow Food Travel offers a new model for tourism, made up of meetings and exchanges with farmers, cheesemakers, herders, butchers, bakers and winegrowers who, along with the chefs who cook their products, will be the narrators of their local areas and unique guides to the local traditions.
The aim is to bring travellers closer to the preservation of food biodiversity and an understanding of local cultures, identities and gastronomies. Journeys will often include visits to Slow Food Presidia, encounters with Ark of Taste products and stays with Terra Madre food communities.
Hospitality will be offered directly by the producers or by hoteliers and chefs who use local “good, clean and fair” ingredients in their kitchens.
The first region to be offered as a Slow Food Travel destination is Carinthia, with trips to the Gail and Lesach valleys.
The Project implemented by the Slow Food in partnership with APPU and NARMA
The Project is funded by the European Union
This website was created and maintained with the financial support of the European Union. Its contents are the sole responsibility of the COVCHEG project partnership and do not necessarily reflect the views of the European Union.