After the movements of the world food or the street food, here appears today the movement "slow food".

Born in the 1980s , this phenomenon would have started in an Italian restaurant where Carlo Petrini ordered antipasti with braised Asti peppers.

When he discovers that the dish is tasteless and with soft vegetables , his disappointment is immense.
He complains to the restaurant owner who informs him that in fact, he has not really served his peppers Asti.

That's where the movement would start ...

Concerned people today argue that the slow food focuses on forming the palate for true food, which helps organic farmers to highlight their guaranteed products without pesticides or GMOs, and who want to protect the culinary traditions and gastronomy against what we call today "mal-bouffe" or "junk-food" globalized.

Without being real activists , slow food activists want to be pedagogues.
They are trying to train citizens who are more and more citizens to adopt the slow food attitude.

Their objectives :
- Look for an authentic taste of food,
- To be aware of the ecological responsibilities of agriculture
- Maintain equitable relationships with small producers.