slow food
Le stagioni del tartufo is a book about the world of truffle. It features the fascinating story of Urbani Tartufi together with seasonal recipes by Italian and international renowned chefs interpreting truffle in their own way. Colours and shapes help readers identifying seasons and truffle species.
Book published by Slow Food Editore
A small book with recipes and useful tips to make the most of the Philips Pasta maker, preparing in a few minutes fresh and flavorful pasta of any kind, with iconic illustrations that make the shaping disks easy to use.
Published by Slow Food Editore; sold together with Philips Pasta maker.
A book about pasta shapes, recipes and stories that have made this food symbol of Italian gastronomic culture.
Published by Slow Food Editore and curated by Antonio Puzzi.
Real cooking classes by Slow Food to approach the kitchen in the way that has been the foundation of its philosophy for years, made of sustainability, quality and passion for the practice of preparing food. In this book recipes and tips about bread, vegetables, soups, pasta, fish, meat and sweets are collected.
All chapters feature an illustrative icon and a colour, while the bended angle is the common graphic element used for both backgrounds and images, as if there were sheets collected in a old recipe book.
Published by Giunti and Slow Food Editore
The movement founded by Carlo Petrini has become a global organization, spreading a new food philosophy. The book is about Slow Food history and its charismatic leader, one of the "50 men who could save the Planet" (The Guardian).
The story goes on and looks ahead, like the snail on the cover, in a continuous journey towards our future.
Pizza. Una grande tradizione italiana is a book that tells the story of a great Italian success that has conquered the world. Tips to choose the basic ingredients and to combine them in order to get the perfect alchemy are presented together with 16 illustrated stories of local pizzerias and their best recipes, and above 386 addresses to eat a good pizza through Italy.
Book published by Slow Food Editore and curated by Antonio Puzzi.
'Volti, forni e ricette' photos by Davide Gallizio.
After 10 years since the first release, Buono, pulito e giusto, book that has deeply marked Slow Food history and reinvented the contemporary gastronomy, has been updated and published with a new cover and layout.
Three adjectives, three circles, three colours.
