30 years of Slow Food – regional delicacies from Lower Franconia

Slow Food for regionalism

The Slow Food movement is committed to fair and regional nutrition that is climate-friendly and respects biodiversity. She also wants to get people to eat and enjoy consciously again. For baker Heinrich, this means that he uses walnuts for the nut snails from his own garden, as well as fruit, eggs and flour that are produced as locally as possible.

Slow Food as a counter-movement to Fast Food

The Italian sociologist and journalist Carlo Petrini founded Slow Food in 1989 as a counter-movement to fast food. Slow Food is still based in Piedmont, Italy. In 1992, the first national Slow Food Association outside Italy was founded in Germany. Slow Food supports producers and restaurants in respecting regionalism – for example, it offers training programs for gastronomy, agriculture and the food industry.

Attitudes towards food have changed

Over the last 30 years, it has contributed to a change in social attitudes towards food, says Gerd Sych, leader of the Hohenlohe-Mainfranken Slow Food group: “It used to be primarily a pleasure group, which was mainly about good food. very focused on regionality. “Like Frankish products that come practically from the front door, consumers can enjoy black nuts or a variety of tomato varieties. Slow Food is also committed to ensuring that these are grown without harming the environment.

Slow Food in Lower Franconia also means: wine

Slow Food supports more than 1100 companies throughout Germany, 330 of them in Bavaria and 70 in Lower Franconia. Many wineries here are supporters of Slow Food – one of them is Weingut Rothe in Nordheim am Main, which has been active with Slow Food since 2002. Winemaker Manfred Rothe offers his wine bistro from Monday to Thursday. All the ingredients in the snacks, such as tomatoes, cheese, nuts and sausage, are slow.

Food takes time

For the winemaker, this means: “As with wine, quality often comes with calm and with the time you give a product. With fruit and vegetables, it is maturity that makes it tasty. It is very important for us to give food this time as well.” The same goes for ham or sausage. It does not give him more profit. For Rothe, slow food is above all a matter of attitude. This is different from, for example, his decision on organic certification: it also has an effect on the cash register.

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