A network of cooks defending food biodiversity across the world.
Cooks from restaurants, bistros, cantines and street kitchens who support small producers, the custodians of biodiversity, everyday by using products from Presidia projects and the Ark of Taste, as well as local fruits, vegetables and cheeses, in their kitchens.
The cooks are requested to add the names of the producers to their menus, to give visibility to their work. The Alliance Cooks travel, meet with one another, participate in events and cook together.
Read more: https://www.fondazioneslowfood.com/en/what-we-do/slow-food-chefs-alliance/the-project/
Useful material to join: https://www.fondazioneslowfood.com/en/what-we-do/slow-food-chefs-alliance/useful-materials/
Slow Food Cooks Alliance in Iceland
Gísli Matthías Auðunsson is the leader of the Cooks Alliance in Iceland and was member of the board of Slow Food Reykjavík (picture credit: Forseti Ísland – President of Iceland)
A meal fit for a king!
In a official visit of Frederik the Crown Prince of Denmark to Iceland, our president of Iceland Guðni Th Jóhannesson & First Lady Eliza Reid welcomed the Prince with a menu based on sustainable Icelandic ingredients. The food was served by Chef Gísli Matt from the renowned restaurant Slippurinn. Among other delicacies were: Grilled Icelandic lambhearts with beetroot glaze, dulse seaweed and horseradish.
Asked about the menu Chef Gísli says “I always strive to tell the story of our food culture and inspire others to increase sustainability by using forgotten and often overlooked ingredients to be found all around us. In this case including local seaweed, dried cod skin, wild herbs, lamb hearts, skyr and more, all 100% Icelandic”. (Facebook page „Icelandic Lamb“)
