Every day we make decisions while eating: on the one side about our body and health, on the other side about environmental and agricultural issues. The Slow Food movement is about more than just eating slowly – it’s revolves around good, clean & fair food.
The international Slow Food movement and association aims to influence how food is cultivated, produced and distributed, and therefore change the world as a result. Some of our sustainable hotels are Slow Food Members too. The Slow Food movement was founded 33 years ago by journalist and sociologist Carlo Petrini in the northern Italian town of Bra. Visiting this lovely city can be a wonderful addition to a holiday in the small eco-village of Sagna Rotonda in Piedmont.
Good, clean & fair
The Slow Food approach is based on a concept of food that is defined by three interconnected principles: good (flavorsome and healthy), clean (production that does not harm the environment, people or animals) and fair (fair conditions and pay for producers and accessible prices). We couldn’t agree more! Our everyday life is getting faster and more stressful – so it’s even more important to take your time and enjoy your meal. And it tastes twice as good with ingredients that are not only good for us, but for our world.
“Arrive, feel good and relax” – while enjoying the kitchen at Biohotel Sturm
The lived philosophy of the organic hotel in in the biosphere reserve in the Rhön is reflected through the organic kitchen. Biohotel Sturm has been a member of Slow Food Germany since 2006 and all ingredients used in the kitchen of a-la-carte Restaurant schulze|s are organically farmed and the majority is sourced directly from the Rhön or surrounding regions. Much of the food is produced in-house, for example jam with fruits from the garden, chutney, syrup and even freshly baked bread. Yummy!
The beautiful Herbs & Nibble Garden with fruits and vegetables invite guests to stay and taste – and you may even discover what will be on your plate in the evening! With its Slow Food membership, the hotel not only strengthens local organic agriculture, but also contributes to the preservation of regional products and traditional specialties such as the Rhön brown trout, the Rhön sheep and the Franconian sausage.
Creative Slow Food dishes at the long table
The Villa Breitenberg in the Bavarian Forest is a Slow Food member as well and here you will be spoiled with healthy and delicious cuisine from host Guido Hettler and his kitchen crew. Enjoy the evening menu which changes daily on a long table with other guests – because it’s simply more fun to enjoy the delicious food together!
The specialty of the kitchen team are imaginative vegetarian dishes and a classic meat options that consciously use all parts of the animal with a “nose-to-tail” concept. The seasonally changing menu uses ingredients sourced from ecologically friendly cultivation from within the surrounding region. A little tip: the Villa Breitenberg will happily arrange a picnic with goodies for you to take away!
Honest kitchen at Lake Weißensee
In the past 10 years chef and owner Hannes Müller from Genießerhotel Die Forelle followed the ambitious aim of “Import self-sufficiency”, meaning he chooses to renounce the use of imported goods as much as possible and is rethinking the “throw away processes” anew in favour of recycling. “Honest cuisine” is the motto of the hotel at lake Weissensee in Austria. The Carinthian Slow Food member uses only genuine, high-quality food and prefers seasonal products. Hannes and his team create an evening menu daily which is 99% free of imported goods and that is planned according to the season and availability.
In winter, root vegetables are served instead of fruit, and you will also see that seasonal and local are the main focus of the morning breakfast buffet: for example, instead of orange juice there are different grape and apple juices. “In a time where everything is always available reduction means real quality.,” explains Hannes as the motivation for his actions.
“Green & Glocal” above the city roofs
Bella Italia is known for its delicate cuisine and the celebration of meals with friends and family. Hence, the principles of the Slow Food movement can be ideally linked to the Italian food culture. The restaurant at the Zero-Emission boutique Hotel Milano Scala uses organic ingredients that have traveled the fewest possible number of kilometers from production to consumption. The hotel has even created an organic garden, located on the sixth floor of the hotel, which supplies the restaurant with herbs, seasonable fruits and vegetables. The “Green & Glocal” concept advocates a healthy (green) diet that meets local and global (Glocal = Global & Local) demands. We recommend starting your dinner with a green Aperitive at the Sky Terrace on the eighth floor – including a 360° panoramic view over the city.
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