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Brewing beer, curing meat, or making cheese? Share your food adventure


Peter Palmieri Feb 1, 1998 09:57 AM

Am curious if anyone belongs to the Slow-Food movement
which is headquarted in Bra, Piemonte, Italy. I am
always looking for a restaurant that serves real
Italian food in NYC.

  1. a
    allan evans Feb 1, 1998 05:11 PM

    Trouble with keyboard: hard to find decent places
    in New York. Do it at home (get great ingredients).

    1. a
      allan evans Feb 1, 1998 05:09 PM

      Sorry for not answering your main concern: we
      have yet to find an Italian restaurant in new
      work that was not variable (Manducatis can be
      great but also pedestrian) or too pricey ($1 per
      noodle at the chichi "northern" Italian joints).
      It's a good idea to get some cookbooks it at
      home until a decent, affordable place
      materializes. It's also hard to get Italian
      chefs, sous-chefs, etc.: one needs to bring
      entire families over.

      1 Reply
      1. re: allan evans
        Peter Palmieri Apr 15, 1998 01:28 AM

        Allan, My sincere apologies for not responding to your
        commentary sooner. The reason is simple. I and my
        computer were not working well. I have been looking
        for the time to try Manducatis for some time--from
        where I am in NJ the thought of going across the 59th
        Street Bridge dampens my curiosity about the
        restaurant. If all goes well I will be visiting Slow
        Food's restaurant in Bra next month plus several other
        ones in Piemonte. Are there any other guidebooks than
        Slow Food's that you find reliable?

      2. a
        allan evans Feb 1, 1998 05:04 PM

        I subscribed for a year. They are active here
        in the US but we were in Italy at the time.
        If you enroll there it helps to read Italian,
        as their superb cookbooks are available
        discounted (such as the cuisine of the ports
        in Le Marche and a new volume on Abruzzo).
        There are annual guides to the "osterie" or
        places that were/are/wish to be country or
        city inns serving authetic local food. This
        is highly variable as local input helps
        determine the listing. My favorite Venetian
        places (Al Mascaron and Vini da Pinto) are to
        be found there.) The places in Le Marche
        (where we live in the summer) are good, but
        cannot compare to mother-in-law's cooking
        (organic farming, century old recipes,
        mastery in kitchen, good taste) so we are
        spoiled (but wrote a cookbook on her art). If
        you read Italian, by all means join, and go
        when possible to the get togethers the local
        chapters arrange, as you meet delightful
        people who go out of their way to enjoy the
        traditional cooking, which is slowly

        4 Replies
        1. re: allan evans
          pat Feb 2, 1998 11:10 AM

          Please define, "Slow Food". Thanks.

          1. re: pat
            allan evans Feb 2, 1998 01:30 PM

            A movement founded in Italy, by ArciGola, to keep
            alive and disseminate the tradition of preparing
            food reflecting culture, history, local
            ingredients, and above all, the absence of
            rapidly-prepared convenience foods which overtake
            the previous.

            1. re: allan evans
              pat hammond Feb 2, 1998 02:02 PM

              An eloquent definition. Thanks.

          2. re: allan evans
            Lothar Tubbesing - germany Jun 5, 1998 04:24 PM

            I am a board member of Slow Food Germany, if you are
            looking for a contact in the US, see Jonathan White at
            the Egg Farm Dairy in Peekskill/NY
            if you need to have a more profound informationbasis
            check the homepage of Slow Food International ( 60 -
            80.000 members worldwide) at

            Hope to hear from you

            Link: http://www.slowfood.de

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