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On the occasion of the VI Week of Italian Cuisine in the World, four chefs tell their stories in a short video, HERE.

The Chefs’ Alliance – Slow Food was born in 2009 in Italy and is now active in over 25 countries. It is a pact between cooks and small producers to promote good, fair and clean local foods, safeguard gastronomic knowledge and local cultures and protect agri-food biodiversity.

Every day, in their kitchens, the chefs of the Alliance use the products of farmers, breeders, cheesemakers, fishermen, winegrowers and artisans, who all produce with passion and respect for the land and their animals. In particular, the chefs favor the producers of their own territory and specify on the menu the name of the producer who supplied them with ingredients, to give prominence and visibility to his work.

  • Organized by: Casa Artusi - IIC Beirut