Slow-Food

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.

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

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.

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?

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
disappearing.

Please define, "Slow Food". Thanks.

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.

An eloquent definition. Thanks.

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
http://www.creamery.com
if you need to have a more profound informationbasis
check the homepage of Slow Food International ( 60 -
80.000 members worldwide) at
http://www.slowfood.com/main.html

Hope to hear from you
Lothar
at
http://www.slowfood.de

Link: http://www.slowfood.de