My first exposure to the Slow Food movement was in 1998 when I attended a culinary school and worked in N. Italy. Our restaurant did a dinner course at the Salon del Gusto, an enormous food exhibition held in Torino, IT every other year during the fall. We served Barolo Wine Braised Oxtails. Mmmmm...!
Ingredient-driven dishes. My favorite foods to cook are Mediterranean and Latin cuisines.
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