The Course of Traditional and Rural Cuisine

Discover ancient food models to experiment in contemporary times.

The course was organized bySlow Food in collaboration with the Municipality of Città di Castello. It was designed by Sergio Consigli, who used various collaborators to promote the food philosophy “good, clean and fair”. Beginning from a historical excursus, we moved on to explore the cuisine of the Roman era and the consequent introduction of the Barbarian meat-based food model. Furthermore, topics of in-depth discussion, were the importance of the pig throughout history and religions, cooking from the vegetable garden and the wood, that of game and of “feast days”, all based round tradition and rurality.