The Extraordinary Perfumes and Flavors of Southeast Asia

After the explosion of Brazilian tastes and colors (which you can check out here), we are off to explore a new virtual trip in the grand region of Southeast Asia.

Family farmers, producers, cooks, Slow Food Youth Network activists and representatives of the indigenous communities come to Terra Madre Salone del Gusto in September to let us learn more about the traditions and cuisine of this area of ​​the world, rich in aromas and flavors. 

We start our journey discovering the extraordinary gastronomic diversity of the Philippines.

For five days the International Market, will host the stand of the Philippines sharing the intense flavors of their cuisine, still unknown to many.  Each day a different region of the Philippines archipelago will take over and offer traditional regional dishes incorporating Ark of Taste products. During the afternoon, it will be possible to sip on local coffee and non-alcoholic beverages from the days region. In the evening, as an aperitivo, Kalel Demetrio will prepare cocktails using Ark of Taste products. Known as Liquido Maestro, Kalel has spent the better part of the past decade researching and documenting rare and little-known regional Filipino produce and ingredients.

Th binulo na tinawon, rolls of rice in banana leaves, prepared in The Phillipines Taste Workshop

The Philippines will take the spotlight for a Taste Workshop offered September 22, in the #foodforchange Seeds area. The Philippines: Land of Rice Rice is one of the staples of Filipino cuisine, accompanying every dish and even used in some traditional desserts. This Forum will highlight two native rice varieties from the Ark of Taste: imbuucan, cultivated on irrigated terraces between 500 and 1,200 meters above sea level; and the gluten-rich, sticky ominio, grown in the mountains of the northern Philippines.

 

Chefs and Kitchens

The Cingagoler Honey, Slow Food Presidia.

The Indonesian chef Charles Toto, will also participate in Terra Madre Salone del Gusto. He is founder of the Jungle Chef Community, a network of enthusiasts from across the Indonesian region of Papua who promote sustainable living and environmental protection through local cuisine. Through him and the other chefs cooking, you will have a taste of three Indonesian Presidia Cingagoler Honey from Cerana BeesHeritage Yogyakarta Banana Varieties, and Tengkawang Nut Oil.

 

At the Terra Madre Kitchen there will be a slot dedicated to coffee from the PhilippinesIndonesia, and Thailand and a kitchen where chefs from IndonesiaThailand, and Malaysia will alternate. Precise dates and times are still being confirmed.

The Delegate Events of Southeast Asia 

On Friday September 21, the Terra Madre Forum Mountain Producers will discuss policies  to protect those who choose life in the mountains and promote the work of young generations who invest their future in these difficult territories. This event falls within the FAO Mountain Partnership program, an international platform that supports sustainable development of mountainous areas and enhance the value of their products. Slow Food is collaborating with a series of initiatives around the world. During the Forum, a Southeast Asian delegate will share his personal experience with the public.

Other Terra Madre Forums that will include speakers from the area are:

L’olio di noci di Tengkawang, Presidio Slow Food.

• Nuts and Oil Seeds (September 20)

Almonds, pistachios, hazelnuts, and even sunflower, flax, sesame, and pumpkin seeds, oil seeds are found throughout the world. These small, precious allies of our well-being will be explored.

Historical Gardens, Living Gardens (September 22)

A forum about historic gardens and woods that preserve ancient varieties of apples, figs, bananas, and oranges. The story of the Banana Germplasm Garden in Yogyakarta, Indonesia, which contains over 300 varieties, will be featured, among others.

• Cultivating Cities (September 22)

No matter where we are in the world, cultivating our own food is good for the environment, for our health, and for our soul.

• Salt: a History of Flavor (September 23)

A forum dedicated to learning more about traditional salts from Slow Food producers around the world.

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