The courage that triumphs over prudence. The desire for change and love for the planet that defeats the fear of the new. This seems to be the hallmark of the path traced by Carlo Petrini in recent years. Just a few days ago, the curtains closed on “Terra Madre, il Salone del Gusto” (14th edition, held from September 22 to 26 at Parco Dora in Turin), the event that every two years brings together delegates from Slow Food around the world. Approximately 3,000 producers, farmers, and breeders gathered to share their realities and work together for a better food and future; this year, delegates from 150 countries responded to the #Rigeneraction claim. With the presence of a new leader, 36-year-old Ugandan, Edward Mukiibi.

Yes, because Petrini, born in 1949, sociologist, gastronome, writer, founder of the Slow Food association (and much more), reaffirmed his thoughts last July during the 8th international congress of Slow Food, held at the University of Gastronomic Sciences in Bra (Cuneo). “We need governance that allows room for the new generations,” said ‘Carlin’, “we must have the ability to combine the new with history, to be aware that the journey so far has achieved goals that seemed unattainable.” Thus, he stepped down from the presidency of Slow Food, founded 32 years ago, and handed over to Mukiini, who was the vice president at the time. A thoughtful decision matured over time to facilitate a generational shift. A bit like when Eugenio Scalfari left the editorship of La Repubblica to Ezio Mauro in 1996, some observers commented in the days that followed. Originally from Uganda, Mukiibi is an agronomist with a bachelor’s degree in Agriculture and Land Management from Makerere University in Kampala, Uganda, and a Master’s in Gastronomy obtained at the University of Gastronomic Sciences in Bra.

The Montebello Monastery in Isola del Piano, in the province of Perugia, is linked to the name of Gino Girolomoni. Born into a peasant family, in 1970, at the age of 24, he became the mayor of his hometown, Isola del Piano, a position he held for ten years. Four years later, he became an organic farmer, and in 1977, together with his wife Tullia, he founded the “Alce Nero Cooperative.” Meanwhile, the idea of restoring the ancient Montebello Monastery near Isola del Piano and turning it into a cultural center and meeting place for intellectuals, individuals engaged in social, political, and economic fields, as well as farmers, continued to take shape. The meetings at Montebello were marked by the presence of figures such as Sergio Quinzio, Ivan Illich, Massimo Cacciari, Guido Ceronetti, and Paolo Volponi, among others. In 2004, a significant and delicate milestone in Girolomoni’s entrepreneurial activities was the sale of the “Alce Nero” brand to Conapi and Coop Fond.

“A life attentive to the nuances of everyday existence” was the aspiration that led Karin Lijftogte and Antonio Giorgini to relocate to Tuscany, to Montepulciano, where they acquired an eighteenth-century villa situated 800 meters from the village, subsequently transforming it into Fattoria San Martino. Here, one can engage with fellow individuals, witness the blossoming of a flower, and comprehend the vitality of the earth, understanding that the quality of nourishment can significantly influence our emotional state. The dishes served in the quaint restaurant of Fattoria San Martino are entirely vegetarian and/or vegan, crafted from organic, locally sourced, and freshly harvested ingredients. Renowned chef Marco Vitale prepares these dishes on-site. The farm’s produce stems from biodynamic agriculture, and the restaurant’s offerings are intricately connected to the rhythm of the seasons. Specialties such as chickpea cream with Aglione from the Val di Chiana, zucchini rose with fermented wheat, and vegetable tartlet are just a glimpse into a culinary repertoire honed over years of meticulous preparation. Drawing inspiration from classical cuisine, assimilating various foreign influences, and fueled by a profound passion for the local terrain, the menu reflects a commitment to a vegan diet that not only harmonizes flavors on the plate but also endeavors to enhance both mood and well-being through a comprehensive understanding of raw materials and food technologies, providing patrons with a culinary experience that extends beyond mere nourishment.

“Cortedomina is a small winery estate in the pulsating heart of the renowned Chianti Classico region, located between Florence and Siena, where one of the pillars of world oenology is produced, Chianti Classico. Cortedomina’s terroir lacks nothing: sunny exposure with frequent pleasant breezes, soils streaked with galestro and rich in skeleton, wide temperature range, high altitude, and a lot of care and passion from all of us! If you want to spend your vacation in one of our seven rooms, each one different from the other…”