It is back today, Sunday 5 May, from 8.30 to 12.30 on Viale Papa Giovanni XXIII in San Pellegrino Terme The Earth Market of Slow Food Valli Orobiche. An event that has now become a point of reference for every start of the month which has seen, up to now, the participation of approximately one forty exhibitors who overall participated in the various days.
Even today about twenty participated small local producers and of artisans who pay particular attention to respect for the environment, the seasonality of the products and the relationship with the consumer during all phases of production and transformation of their agricultural products. The “Earth Markets” are an international network of markets that work in accordance with the principles of Slow Food. “The protagonists are the small producers and food artisans. They sell what they produce and transform and can guarantee and tell firsthand the quality of their products,” explains Beppe Cinardotrustee of the Slow Food Valli Orobiche Convivium.
“On the stalls of the Earth Market you can find good, clean and fair food. The products are local, fresh and seasonal; they respect the environment and the work of the producers, they are offered at fair prices, for those who buy and for those who sell.” Earth Markets are places to buy high-quality products, but also spaces to build communities, create exchanges and provide food education.
It is given emphasis on local producers, selected and recognized by Slow Food based on the quality and sustainability of their work. Being part of it means joining a network that brings together representatives of a truly sustainable and alternative food system. The network allows comparison between subjects from different areas who share similar problems, the exchange of ideas on how to improve and make markets increasingly active and effective, and the national and international visibility of producers. Furthermore, upon request, Slow Food makes its contents and educational tools available to the Earth Markets: information, texts and videos on the main topics related to food (biodiversity, seeds, pollinators, sustainable farming, small-scale fishing, health ) and useful tools for organizing educational activities.
The Slow Food Earth Markets project was born in 2004, with these goals: make short supply chain, local, seasonal products accessible, made with respect for the environment and workers’ rights; create market outlets for small-scale producers, normally excluded from conventional commercial channels; encourage meetings between producers and consumers;
represent places of exchange of knowledge, transmission of knowledge, education of taste and correct nutrition, training of aware citizens. Places to develop a sense of community.
The producers and artisans participating in the Market respect the selection criteria that Slow Food uses for exhibitors at its main events (Terra Madre Salone del Gusto, Cheese and Slow Fish). “Joining the Earth Markets network means committing to developing and facilitating Slow Food projects for the protection of biodiversity, to sharing the main fundraising initiatives to support the association’s projects (Gardens in Africa, Slow Food Presidia, Arca del Gusto etc.), to disseminate Slow Food campaigns.” continues Beppe Cinardo.
The success achieved on previous Sundays meant that both the exhibitors and the Municipality of San Pellegrinowere in agreement in maintaining the interventions in the town of Valle Brembana not only during the month of August, confirming an excellent turnout of the public, but also in creating an event day next June given that Market Sunday falls on day 2 , on the occasion of the anniversary of Republic Day.
“It is an honor to be able to celebrate the birth of our Republic on the occasion of one of our marketsi”, continues Cinardo, “for this reason, taking up the invitation of the Municipal Administration, we decided to extend our presence throughout the day, also offering the local community moments of tasting and sharing an increasingly felt and widespread food culture. Good, clean and fair food, for us at Slow Food it is not just a slogan but a principle that characterizes all our members, the producers of the Presidia and all those close to the Association. We believe that this way of acting is crucial for the valorisation of the territory and the agri-food production that characterizes it. And that the only way to maintain the consumer’s affection is to provide a quality product that is understood and appreciated by those who buy it. The producers we have involved in these seven editions and who normally participate in the Earth Markets present themselves with products made in compliance with the interests of the consumer and that of the producer and above all with the aim of enhancing the territory. They have a story that we are able to tell and which conveys the love, passion, research and effort of those who produce. It is a method that is successful and appreciated by all”.
The number of companies and associations that ask to participate in the land markets is grown in these two years of activity and the quality of the products is guaranteed by a protocol to which the companies exhibiting at the market adhere. The offer of products is varied, also this Sunday, from cheeses of various kinds, to cured meats, jams, special cosmetic products, honey, flours, vegetables, meats and much more. “We like the idea of allowing new exhibitors to join the Market”Cinardo continues, “It is very interesting that there are more and more companies that do their utmost to create niche products but also of very high quality and strongly linked to traditions. We always try to ensure that multiple genres are covered without there being companies offering the same things on the same day.”
Furthermore, this Sunday too, the students of the Istituto Superiore di San Pellegrino who are always ready to give their availability to the realization of show cooking, and prepare some original delicacies to offer to all those who come to visit the market. The Institute’s participation in the event has been ongoing since the beginning given that the San Pellegrino school is also thethe only Slow Food Alliance School in Italyand, above all, thanks to the availability and professionalism of Professor Luca Becherini and the value of the students who have always shown their availability, the school brought added value to the event.
Already at the end of last year, Professor Becherini alternated as professor Nancy Calvetti and the teacher Monica Martorano who participated with their second year students. And today Nancy Calvetti is there to participate with Greta, Aurora and Benedetta, three second-year students, and Agata, one of the special girls of the Institute. Rice balls with spinach and local cheeses made with products from some of the Slow Food Presidia were presented to the public.
“This time we let the older kids free,” says Becherini, “because they are already busy preparing for the State Exams or are preparing other important competitions for their professional growth, and therefore we will make use of the collaboration of some young talents”. “This time too we met with the students first to collect the material needed to set up the stand.” Says Professor Calvetti. “It is right that the kids also learn the organizational part of these events precisely to realize that cooking is not enough but you need to know how to organize your work and know how to deal positively with any type of unexpected event that may arise.
The specificity of the event was an opportunity to acquire greater skills and competences and for us it is important that they develop the ability to problem solve and work in teams as well as the application of the knowledge acquired during school education and the methods and procedures for compliance with the regulations in force regarding food safety. Furthermore, this is an extraordinary opportunity to acquire new knowledge in the field of primary products directly supplied by agricultural companies and study their possible uses in culinary preparations”.
The show cooking station is located, as always, inside the Slow Food Valli Orobiche stand for the creation of a tasting once again with products supplied by the exhibitors on Sunday, cooked and served on site. Upon request, Slow Food Valli Orobiche always makes its contents and educational tools available to the Earth Markets: information, texts and videos on the main topics related to food (biodiversity, seeds, pollinators, sustainable farming, small-scale fishing, health) and useful tools for organizing educational activities.
