"They've done a clever twist on it, " Charity Kenyon from the Slow Food Movement told BBC News.
The guide in fact features reviews of 400 different wineries, each one visited by Slow Food experts.
FORBES: Slow Food Needs Slow Wine: Italy's Favorite Food Group Launches New Guide Today
For her third Slow Food Fast contribution, Ms. Bloomfield shares a recipe for a nourishing root vegetable soup.
WSJ: April Bloomfield's Hearty Root Vegetable Soup | Slow Food Fast
For his final Slow Food Fast contribution, Mr. Stryjewski shares a recipe for "paneed" (meaning breaded and shallow-fried) rabbit legs.
WSJ: Stephen Stryjewski's Paneed Rabbit With Citrus, Sage and Caper-Butter Sauce | Slow Food Fast
"We're really dedicated to promoting bio-diversity and sustainable means of producing agriculture, " said Fiona Richmond the Slow Food UK coordinator.
For her final Slow Food Fast contribution, Ms. Rogers shares a recipe of pappardelle with stewed pancetta and creamy tomato sauce.
WSJ: Ruth Rogers's Pappardelle With Stewed Pancetta and Creamy Tomato Sauce | Slow Food Fast
The winners had been selected by Slow Food members around the world and a jury of 450 journalists and public figures.
Arrive at Slow Food-endorsed Il Carroccio (closed Wednesdays) much later than 12:30pm and risk a prolonged wait out on the sidewalk.
In Mr. Cole's first Slow Food Fast contribution, raw tomatoes, baby arugula and fresh mint are the counterpoints to perfectly seared branzino fillets.
WSJ: Tyson Cole's Branzino With Herbs, Tomatoes and Thai Chilies | Slow Food Fast
For his final Slow Food Fast contribution, Mr. Maws shares a recipe for pumpkin with broiled end-of-season eggplant and bitter rapini, aka broccoli rabe.
WSJ: Tony Maws's Spiced Pumpkin, Eggplant and Rapini | Slow Food Fast
The following recipe is the first of four Slow Food Fast contributions from Ignacio Mattos, the 32-year-old Uruguay-born chef at Isa in Brooklyn, N.
WSJ: Ignacio Mattos's Fennel, Chili and Yogurt Roast Chicken with Parsley Salad | Slow Food Fast
For his debut Slow Food Fast contribution, Mr. Picard shares a riff on the fresh tomato tart he serves year-round at Au Pied de Cochon.
WSJ: Martin Picard's Sun-Dried Tomato and Onion Tart | Slow Food Fast
It wasn't just the imposition of a fast food restaurant in the heart of a gastronomes' paradise that made Petrini found the Slow Food Movement.
The second of four Slow Food Fast contributions from Portland, Ore.
WSJ: Jenn Louis's Burrata With Roasted Nectarines and Pistachio-Herb Oil
For his first Slow Food Fast contribution, Mr. Kahan shares a spare yet appealing salad recipe adapted from the menu at his wine-centric restaurant, Avec.
WSJ: Paul Kahan's Apple Salad With Chicories, Pecans & Gorgonzola | Slow Food Fast
The third Slow Food Fast contribution from chef Michael Anthony of Manhattan's Gramercy Tavern, this is a recipe you'll have no excuse not to make.
WSJ: Michael Anthony's Kale, Cabbage and Carrot Salad | Slow Food Fast
Angie Dodd of Slow Food UK is a firm believer that it's a change in attitude that is having an effect on supermarkets and food producers.
For his first Slow Food Fast contribution, the Philadelphia-born chef shares a recipe for maple-glazed quail with butter lettuce tossed with parsley, Anjou pears and toasted almonds.
WSJ: Michael Schwartz's Maple-Glazed Quail With Pear and Almond Salad | Slow Food Fast
In her first Slow Food Fast contribution, the Seattle chef calls for steaming Manila clams in their distinctive stripy shells, along with leeks and earthy Le Puy lentils.
For his final Slow Food Fast contribution, Mr. Schwartz shares a variation that showcases striped bass topped with grapefruit segments and a refreshing slaw dressed in pink-peppercorn vinaigrette.
WSJ: Michael Schwartz's Striped Bass with Grapefruit and Pickled Radish
That is because the EU's strenuous approval process has given new meaning to the phrase "slow food" - it took 13 years to get the go-ahead for Amflora.
Here, a streamlined version of that annual celebratory spread serves as the second of the chef's four Slow Food Fast contributions, just in time for New Year's Eve.
WSJ: Michael Anthony's Sirloin With Popovers and Winter Vegetables
The modestly proportioned 28km-long, 19km-wide-island offers copious rewarding trekking, cycling and camping opportunities in addition to abundant beaches and a substantial drool trail leading from one Slow Food-endorsed dinning establishment to another.
In the chef's second Slow Food Fast contribution, seared spring onions, boiled new potatoes, a soft-boiled egg and plump, sweet peas top a pool of creamy, herbal green goddess dressing.
For chef Amaryll Schwertner's first of four Slow Food Fast contributions, she chose a recipe that was inspired by a meal she ate in Turkey in the summer of 2002.
WSJ: Amaryll Schwertner's Farro With Braised Greens, Pistachios and Ricotta | Slow Food Fast
The final of four Slow Food Fast contributions from Eric Ripert, this dish, like last week's Japanese-inflected cod with mustard greens, exhibits the chef's signature sense of balance and harmony.
The second Slow Food Fast recipe from Washington, D.
WSJ: Johnny Monis's Green Bean and Pea Panzanella | Slow Food Fast
This artisanal revival has been particularly pronounced among foodies, thanks in part to the writer Michael Pollan, who helped popularize an American variant of the Italian culinary-agrarian movement known as Slow Food.
As well as making a speech on climate change, he will attend a meeting of Italian business leaders and a reception to promote the "slow food" movement of local sourcing and organic production.
The Italian Slow Food movement, which campaigns for traditional cuisine, has honoured 13 individuals and groups for their efforts to save and promote the world's heritage of tastes, flavours, animals and vegetable species.
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