Slow Food Live


Slow Food Live brings Slow Food into your home with free webinars and conversations led by experts in a skill or topic that you can join from anywhere on your digital device.

Slow Food USA is partnering with Pastificio Di Martino for a 3-part series of Slow Food Live sessions focused on diverse cultural interpretations of pasta. Tune in to discover the versatility of cooking with pasta of all shapes and sizes, learn how to use pasta beyond Italian cuisine, and sharpen your mac and cheese skills!

May 7 // Pasta 101

While may seem simple, pasta is a delightfully complex and incredibly versatile food. Join the Pasta Queen, Nadia Caterina Munno, and Pastificio Di Martino President, Giuseppe di Martino, to learn the brilliant basics of pasta. How should you salt pasta? How do you use different shapes? What’s in pasta, anyway? This session is certain to up your pasta prowess.

May 13 // You say pasta

Pasta may have originated in Italy, but is beloved around the world and cooked in many different creative ways. In this session, we will take one type of pasta, paccheri, and invite chefs to showcase their own interpretation. You’ll come away inspired to experiment with new flavors and dishes! Featuring Chefs Elizabeth Falkner, Rocco DiSpirito, Caroline Glover, and moderated by Fabrizio Facchini.

May 21 // The Soul of Macaroni and Cheese

Join us to learn about the history and origin of mac and cheese in Black communities across the United States. Featured chefs will demo their favorite twists on this family favorite, while in conversation with culinary historian, Adrian Miller.

Since 1912 Pastificio Di Martino has brought its 100% Italian high quality pasta worldwide. Di Martino pasta has been made for three generations by the successful encounter of selected 100% Italian durum wheat semolina with the purest local spring water. The bronze die extrusion and the slow drying process at low temperature help making it fall under PGI Gragnano Pasta mark. The result is a tasty, healthy and highly digestible product, which perfectly holds sauces and returns the fragrant aroma of fresh wheat.


Watch Slow Food Live Sessions

Pasta 101 with Pastificio Di Martino + The Pasta Queen

To kick off our three part pasta series, in partnership with Pastificio Di Martino, we were joined by the Pasta Queen, Nadia Caterina Munno, and Pastificio Di Martino President, Giuseppe di Martino.

Small Farms & Community

On Earth Day, we had the pleasure of chatting with a group of farmers, advocates, and stewards of small farms and Community Supported Agriculture (CSA). We were joined by Tess Romanski from the Fair Share CSA Coalition, Trixie Wessel and Jarret Nelson from Glynwood...

The Get Gardening Guide from Slow Food USA

A collection of Slow Food Live gardening how-tos and guides.

What’s the Beef? Re-cap by SFYN

by Sara S. Blomquist, Slow food USA Food & Farm Policy FellowOn February 10, Slow Food USA, as the conclusion of a four-part series on Slow Meat sponsored by Niman Ranch, hosted a 75-minute panel discussion on the myriad challenges of meat and poultry production...

Smoking Wild Salmon with Sally Barnes

Join us on a visit with Sally Barnes of the Woodcock Smokery in West Cork, Ireland. We'll hear from Sally about how she has been preserving wild salmon on the coast of Ireland since 1979 and see some of her work through the lens of professional photographer Max Jones....

Slow Meat Policy Panel

From policy advocates to farmers to workers’ rights organizers, and even a veterinarian, the speakers at the What’s The Beef? Slow Food Live session represented a diverse set of perspectives. Although stemming from various backgrounds, the panelists spoke harmoniously...

Make Your Own Tanka Bar with Lisa & Arlo Iron Cloud

Wasna or pemmican, a traditional Native recipe of dried buffalo meat and cranberries, has long been a mainstay in Lakota culture. No one knows the name of the first Lakota to make wasna, but the basics of preparing the dish have been passed down, generation to...

Cooking Grass-fed Beef with Chef Juan Barajas

The popularity of grass-fed beef is not surprising considering the benefits to the environment and personal health. Join this interactive session with preparation and menu ideas specific to pasture raised beef. Learn from Chef Juan Barajas of Slow Food Yolo County why...

Cure Your Own Bacon with Adrian Lipscombe

Join Slow Food’s 2020 Food + Advocacy Snailblazer Award winner Chef Adrian Lipscombe to learn the art of curing your own bacon

Chaat Party with Maneet Chauhan and Jody Eddy

Maneet Chauhan and Jody Eddy discuss chaat — the iconic savory snacks that they tasted in the kitchens, markets, and train stations of India on an epic cross-country railway journey — and the making of their book Chaat: Recipes from the Kitchens, Markets, and Railways...

Slow Food Around the World


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