Questa

The second soul is that of the rural areas round the city, of the hills and valleys
where contact with the soil is direct. This is a soul that grows richer every year,
thanks to the many estates, farms and smallholdings that work with respect
for the environment, preserving the landscape, biodiversity and soil fertility,
connecting food and energy production with attention to animal wellbeing,
and courageously reviving “old” trades and production techniques.
Reading the guide, one would love to sample all the products described,
from the most elaborate to the humblest, to get to know the people who
make them better, to find out more about their stories, very different one
from another but all showing the same passion, skill and desire to present
the area in the best way possible. For only keen, sensitive, far-sighted vision
combined with commitment to the job in hand can induce the farmers,
livestock breeders and artisans of taste portrayed in these pages to make
life choices against the general trend, express themselves through their
exceptional products and treat well a land that, for its own part, is capable of
paying them back handsomely for their efforts.
Carlo Petrini
President Slow Food International
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