The Presidium established an association of sound. Škripavac is made with milk from the Jams and Preserves Croatia 12 laborious process. The vegetables are first promote the island’s natural resources, espe- surroundings give the wine unique aromatic producers who adopted a production protocol Busha (Buša) cow, a small, hearty indigenous Dubrovnik Bitter Orange Marmalade roasted for a long time in the oven then cooled cially the pristine maquis, vast expanses of ju- notes, famous around the world. Sadly, the in order to obtain a recognizable, high-quality breed of cattle, which produces a high qual- The wealth of diversity in the region’s un- Producers slowly so that the seeds and skin can be re- niper, sage, rosemary and thyme. wine’s fame has led to arrival of industrial, stan- product. Its aims include the preservation of ity milk with a high percentage of fat. To date, spoiled forests and meadows, plus centuries of Bitter oranges have been cultivated in Dubro- moved by hand. Leskovac, in the heart of Ser- Production area Unije Island dardized viticulture, driven solely by profit and three native breeds, the Pramenka sheep and there is only one young producer who, with history of fruit-growing, have made the Balkans vnik, in southern Dalmatia, for centuries. bia, is renowned for the quality of its meat, Coordinator Robert Nikolic 21 with little connection to the local area. A few 4 Gatacka and Busa cows. courage, is still breeding this ancestral breed a true treasure trove of jams, compotes and Every garden has at least one tree of this native particularly a type of hamburger called pljes- tel. +385 98801049 – [email protected] years ago, a small group of local producers de- and producing this unique cheese. variety, which uses no chemical treatments. kavica. An unusual variation of ajvar is made cided to commit to traditional, environmentally Production area Ljubinje, Prozor-Rama, Konjic, Ljubuški, preserves. From recipes of Turkish origin (like Macedonia 19 Nevesinje and Berkoviši Villages in Herzegovina here from peppers, oil, vinegar and garlic. friendly viticulture, in order to give consumers Production area Dalmatinska Zagora e Lika Bosnian slatko or Albanian gljko) to those from A group of women has decided to turn their Bukovo Red Peppers Presidium Coordinator Miroslav Glogovac Coordinator Ivo Kara-Pesic Saxon tradition (like the Transylvanian pre- bitter orange marmalade production into a Production area Leskovac a taste of the real flavor of this unique wine. The tel. +387 65731228 tel. +385 959295764 – [email protected] Coordinator Dragana tar – [email protected] Peppers are central to Balkan gastronomy, fea- Spirits and Wine [email protected] serves), they offer an original way to discover small business, and they have joined together same producers also distil rakija from the pips turing in almost every meal. In September, the and skin of plavac mali grapes, a little-known the riches of the Balkans. in a cooperative. For the last three years, Feb- Rakı in Turkey, raki in Albania, rakija in Slavic Bulgaria 3 ruary 2 has been designated “Bitter Orange Medicinal Herbs and Seasonings markets are filled with dozens of varieties of product with great potential. widely varying colors and forms. Each of which countries: From deepest Anatolia to the Dalma- Karakachan Sheep Help us protect the rural landscape Day,” a day for celebrating local traditions. tian islands, all across the region this quintes- Production area Pelješac peninsula Mountain Cheeses has a distinct use. Bukovo, a small village a few Coordinator Denis Marusic In the past the Karakachan sheep breed (which of the Balkans! Production area Dubrovnik Women are the most important guardians of sential spirit is given a similar name. Coordinator Ivo Kara-Pesic biodiversity, and it is thanks to them that an kilometers from Bitola in southern Macedonia, tel. +385 91 2116974 – [email protected] 6 The seasonal migration of livestock has takes its name from an ancient Balkan ethnic tel. +385 959295764 – [email protected] is famous for producing the best pepper sea- No one in the Balkans buys it at the supermar- long been practiced in the Balkans. Mil- group) was common throughout Bulgaria. At unparalleled knowledge of aromatic and me- ket. Instead, everyone has a trusted supplier, Macedonia 25 Albania 9 dicinal herbs is still preserved in many Balkan soning, used to flavor soups and meat dishes. lions of animals, mostly sheep, were once the beginning of the 20th century there were Raki and the Përmet Gliko Presidium Macedonia 13 Grown from self-produced seeds, the Bukovo a friend or a relative living in the countryside. Kavadarci Z’ta Rakija Producers taken between the Aegean, the Black 500,000 animals but by the end of the 1950s communities The only way to really discover Rakı/raki/rakija is the ultimate symbol of con- Përmet is a region in Albania, close to the Wild Figs Slatko pepper is harvested and then tied into long Tikvesh is one of the areas best suited to grape Sea and the Mediterranean. Now the last their numbers had reduced to 150,000, and this region’s gastronomy is to be invited into viviality, and represents a way of consumption border with Greece and what was the Italian- On the banks of Lake Dojran, along the Greek wreathes to be dried in the sun and then ovens. growing in all of Macedonia, and its wines are guardians of these ancient traditions are by 2007 only 400 had survived. The sheep is a home, where you can sample ancestral reci- based on direct knowledge of the producer Greek front line during the Second World War. border, the production of slatko (meaning When the peppers are ready, they are ground inspiring great interest among connoisseurs. the herders and cheesemakers who still small in size with a long, thick coat whose color pes and typical products that cannot be found and the product’s true value. It is here that Gliko is produced: a preserve “sweet” in Macedonian) from wild figs is an in traditional wooden mortars called kutle to ob- Lesser known but equally interesting, z’ta raki- spend the summer making cheese up in changes with age from black to brown and fi- elsewhere. similar to Slatko from Bosnia and Macedonia. It ancient tradition. It is mainly women who con- tain a coarse mix which is sieved. Intense ruby ja is a traditional brandy, made from selected the mountains, amidst pristine meadows nally to gray. Its excellent high-fat milk is used Help us promote a short supply chain! is composed of whole fruit, obtained by mac- tinue to use the traditional recipe for transform- Help us to promote rural communities red in color, it is sweet, aromatic and slightly grapes of excellent quality fermented between and breathtaking landscapes. to produce Sirene, a white brined cheese simi- 6 erating fruit in water and lime, followed by a ing an otherwise inedible fruit into a consum- in the Balkans! spicy with a long and pleasant finish. November and January. After aging in oak bar- lar to feta, and an extraordinary yogurt. Bosnia-Herzegovina 22 rels, this brandy takes on its typical dark color Help us protect small-scale mountain subsequent slow cooking. The ingredients are able product, which involves boiling the fruit Production area Bukovo, Bitola municipality Production area Vlahi, Pirin Mountains, Blagoevgrad nine times. Only then do the wild figs release Bulgaria 16 Coordinator Elena Karovska Stolac Winemakers and acquires an unusual flavor and fragrance. production! province, southwestern Bulgaria diverse: from green walnuts with prunes to wa- 20 Macedonia 6 termelon skins. The region is also known for the their sugar, after which they are immersed in Kyustendil Medicinal Herb Gatherers tel. + 389 75 791001 – [email protected], Herzegovina is directly influenced by the Adri- Many small-scale producers in Tikvesh, in- Coordinator Sider Sedefchev Mavrovo Reka Mountain Pasture Cheeses cluding z’ta rakija producers, helped by the 1 tel. +359 886839137 – [email protected] production of raki (a spirit made with mulberry, agda, a syrup of water and sugar, and cooked A fertile plateau with a mild climate extends 20 atic Sea and enjoys a relatively dry and sunny Albania Romania members of the local Slow Food convivium, Lepushe Mishavin and Çai Malit In Mavrovo Park, kashkaval, possibly the an- plum or dogwood) and wines, especially white for another hour. Lemon is added to the result- across the Konoyovo Mountains, not far from Brusturoasa Palanca Medicinal Herb climate. This typically Mediterranean weather cestor of all stretched cheese, is still produced. ones from the Debina grape variety. ing slatko to maintain the fig color. It is finally the Macedonian border. The plateau is his- Gatherers means that viticulture has been practiced are working to set up an Earth Market with z’ta At 1,250 meters above sea level, Lepushe here for centuries. Some of the region’s best rakija as its symbol. It looks like a pecorino, a 4-5 kg round, aged Production area Përmet cooled and put into jars. torically known for fruit growing, and the local The municipalities of Brusturoasa and Palanca, in the highest village in the Albanian Alps, wines come from the native grape varieties Tikvesh for a long period in cool, damp rooms and Coordinator Nikolla Vasillaq Production area Dojran, Bogdanci, Valandovo and people have been cultivating apples, pears in Bacau county, are dotted with enchanting Production area and indeed in the whole country. Most tel. +355 813 23725 – [email protected] Gevgelja villages žilavka and blatina. Blatina, from the Dubrave Coordinator Goran Dimitrov obtained through a complex technique. Apart and dozens of cherry varieties here for centu- little villages set in an unspoiled landscape. Es- of the young people have left, but the 70 Coordinator Nada Karaivanova plateau, makes an alcoholic, intensely ruby- tel. +389 72307411 – [email protected] from kashkaval, the Presidium was also creat- ries. Following Bulgarian tradition, in their free pecially in the spring, the women and children remaining inhabitants still make cheese, tel. +389 70511593 – [email protected] red wine, while žilavka is a white grape from ed to safeguard other products of this ancestral Bosnia-Herzegovina 10 time the local families collect wild culinary and gather wild herbs, which have various medici- Serbia 26 distill raki from plums and produce sau- around Mostar. Its wines are pale, straw-yellow sheep-breeding tradition: belo sirenje (similar Pozegaca Plum Slatko medicinal herbs, which are commonly used in nal uses. Most of the herbs are dried and stored, Gledic Crvena Ranka Plum Rakija 14 erkraut, potatoes and çai, infusions of wild with greenish tinges, with an intense, charac- 3 to Greek feta cheese) and kiselo mleko (literal- Throughout Bosnia and in parts of Serbia, the traditional cuisine. The 30-plus varieties in- ready to be made into tinctures, creams, teas Presidium herbs. They also make mishavin, a cheese teristic aroma and a fragrant flavor. Thanks to ly “sour milk,” similar to a thick and creamy yo- women traditionally prepare this local con- clude mashterka (Thymus serpyllum), chubrit- or other beverages. The members of the Brus- Rakija (plum brandy) is the alcoholic beverage spread made by drying out fresh curds. the support of Oxfam Italia and the contribu- ghurt). All of these cheeses are made from the serve called slatko (meaning “sweet”) for sa (savory) and sminduh (fenugreek), used to turoasa Palanca Convivium, aware of the value of choice throughout the Balkans. No region, After drying, the curds are crumbled and tion of Cooperazione Italiana, a cooperative raw milk of local sharplaninska sheep, named home consumption. To make slatko, plums prepare curative infusions, season dishes and of these medicinal herbs, have started promot- village or household can be found without a pressed into wooden barrels. Tlyn, melted Bulgaria 4 winery has been founded in Stolac, and over after the mountains of this park. of the local Pozegaca variety are blanched, decorate the table. ing and protecting the traditional knowledge, bottle ready to welcome guests, drink at meals clarified butter mixed with cornmeal, is Tcherni Vit Green Cheese the last two years the project has supported Production area Mavrovo National Park, Mavrovo peeled and pitted by hand, and left to soak Production area Kyustendil, western Bulgaria involving children from local schools and the or mark the rhythm of days and seasons. But poured into the barrels, and the cheese Sirene is a traditional white sheep’s milk and Rostuša municipalities, Shar Planina massif. the planting or reconstructing of 15 hectares of briefly in a solution of water and lime, which Coordinator Casey Angelova elderly. They are putting together an archive of not all rakijas are equal. In the gentle mountain then ages for a minimum of two months. cheese similar to feta and common throughout Coordinator Nikolce Nikolovski tel. +359 886412447 – [email protected] vineyards in the areas around Stolac, Buna and Çai malit is the local name for mountain tel. +389 70922429 – [email protected] keeps them firm during cooking. The plums all the different plant species and varieties, list- range of Gledic in central Serbia, an antique the Balkans, but near the village of Tcherni Vit, are then cooked in a syrup of water and sugar Bjelo Polje. Many of the new plantings replace variety of plum known as Cervena Ranka (lit- tea, made from herbs collected in the Croatia 17 ing the uses for each one. it is prepared in an unusual way. Here, shep- Romania 7 and packed in jars. old vineyards that were destroyed or aban- erally: early red plums) is cultivated. These summer while they are in flower. There herds place the cheese in small wooden bar- Ljubitovica šarac garlic Presidium Production area Brusturoasa Palanca doned during the war in the 1990s. Bucegi Mountains Branza de Burduf Production area Drina River Valley, Ustikolina, Coordinator Camelia Zamfir plums are particularly suited to the production are two types: the real cai, or mountain rels and age it in cellars. Contact with the wood, 14 In the village of Ljubitovica, just a few kilome- Branza de Burduf, the most prized among Ro- Gorazde Municipality tel. + 40 745075153 – [email protected] Production area Stolac of rakija. This plum combined with the ancient oregano, and green cai, a type of St. John’s the slow evaporation of the brine and the mi- ters from the city of Trogir, life seems to have Coordinator Ajna Galicic manian cheeses, is produced by processing Coordinator Jasmina Sahovic knowledge of the local distillers becomes a wort that only grows at high altitudes. They croclimate in the narrow valley of Tcherni Vit all tel. +387 6193648 – [email protected] stood still for centuries. The village is home Serbia 21 tel. +387 61194120 – [email protected] Caş, another sheep milk cheese (sometimes unique liquor, with a pale yellow color and a are dried in the shade and brewed into contribute to the formation of molds that turn to a special garlic famed throughout the re- Raška Gentian Growers 3 made with added cow milk) with widespread clean, profound taste. tea throughout the year. The infusions are the cheese green and give it a strong and pi- Bulgaria 11 Romania 14 gion. Known as luk in Croatian and cesnjak in Bulgaria 23 popularity in the country. After being pressed Though only a stone’s throw from the Kopaonik Pelin Wine Producers Production area Gledic, Ibar valley considered a panacea against all winter quant flavor. Kurtovo Konare Pink Tomato Growers Saxon Village Preserve Dalmatian, the Allium sativum garlic variety is for some hours, the fresh Caşis placed into ski runs, the mountain communities in this part Coordinator Dragana Veljovic ills, especially when sweetened with wild- Kurtovo Konare is a pretty village on the banks The region of Siebenburgen in Transylvania conservable, full-flavored and fragrant, often The village of Osmar, in northeastern Bulgaria, Production area Tcherni Vit village, Teteven wooden barrels to ferment and is then minced, of southern Serbia do not benefit from the influx tel. +381 65 8221145 – [email protected] harvested honey. municipality, Lovech district, Balkan Range of the River Vacha, a few kilometres from Plo- is a little slice of the Middle Ages. Made up of streaked with reddish veins. Grown by local is famous for Pelin wine, initially produced in kneaded and salted. The mass is then molded of winter tourists. Instead, Sveto Kalabic is try- Production area Lepushe village, Kelmend Coordinator Tsvetan Dimitrov vdiv. An unusual tomato variety has been seven villages founded by the Saxons eight families to supplement their incomes, after small quantities by individual families in the vil- Romania into a thin cylindrical fir tree bark case or in ing to revive the local rural economy by involv- 27 Coordinator Gjystina Gvrishaj tel. +359 889521027 – [email protected] grown in local kitchen gardens since the 19th centuries ago, today it is home to Romanians, harvesting it is woven into strings and sold lage. After nationalization in the first half of the Turda Farmers’ Market tel. +382 169586403 – [email protected] a pig bladder. Branza has balsamic aromas, ing some of the local producers in the cultivation century. Large and pink, it was recently added Saxons, Hungarians and Roma. Here, following mainly by women at markets in Split, Trogir 20th century, its production was centrally con- Tcherni Vit Earth Market notes of resin and a spicy kick that develops of gentian, whose roots are used to make me- Turda and the surrounding villages are located to the Ark of Taste. With its smooth, thin skin the ancient tradition in these villages, a num- and Sibenik, or to tourists traveling the coastal trolled. Traditionally the wine is flavored with Bosnia-Herzegovina 2 The first Bulgarian Earth Market was started with aging. dicinal infusions and extracts. Gentian is hard to on the fertile Aries plain, where the Transyl- Cheese in a Sack and juicy, sweet pulp, the pink tomato is par- ber homemade jams are produced with gar- roads in summer. grow, requiring silicate-rich soil and high alti- fruit, spices and herbs (including wormwood, vanian plateau meets the Apuseni Mountains. in the small mountain town of Tcherni Vit. The Production area Bran, Moeciu and Fundata, ticularly valued as an ingredient in lyutenitsa, a with its unmistakable strong flavor), but there Sir iz Mijeha (cheese in a sack) is a very den fruit or wild berries collected in the pris- Production area Ljubitovica, Split-Dalmatia region tudes, and has a very long productive cycle: the The region is known for honey, low-sugar fruit 4 wooden structure that covers the market was Brasov county typical Bulgarian preserve based on peppers, is no set recipe. Every producer has their own unusual type of cheese made from raw Coordinator Marian Popoiu tine forest surroundings. Until now, these jams Coordinator Zorka Turkovic first crop can be harvested only after five years. and flower jams, smoked meats, pickles and designed to be a multi-purpose community tomatoes and spices. tel. +385 959143259 – [email protected] personal formula, though the wine is always sheep’s, cow’s and goat’s milk or a com- tel. +40 754919045 – [email protected] have been made exclusively for domestic con- Mountainous areas in the cheese. On the third Saturday of every month, meeting place, and it regularly hosts taste edu- Production area aged for a year in barrels. bination of the three, and aged inside a Production area Kurtovo Konare, Plovdiv district sumption, but the Presidium is working to turn municipality of Raška, southern Serbia the Slow Food Turda Convivium organizes a cation initiatives for children and adults. The 8 Dessislava Dimitrova Croatia 18 Serbia Coordinator them a new source of income. Coordinator Sveto Kalabic Production area Osmar, Preslav, Bulgaria market in the center of town, where 20 small- sheepskin for two to twelve months. The structure also houses a shop, which is open ev- tel. +359 885432540 – [email protected] Unije Island Gatherers Stara Planina Belo Sirene Producers tel. +381 63313782 – [email protected] Coordinator Dessislava Dimitrova size of the finished product depends on ery day. Every weekend, 15 producers selected Production area Saxon villages of Transylvania scale local producers can sell their seasonal In the Stara Planina mountains, a group of farm- Coordinator Jim Turnbull Unije is one of the westernmost islands of the tel. +359 885 432540 – [email protected] the size of the sheep whose skin is used, by the Slow Food Teteven Convivium take part products. Many of the producers sell their own ers is working to preserve the ancient Balkan tel. +40 740993965 – [email protected] Croatian archipelago in the northern Adri- and can range from 30 to 70 kg. in the market, selling only their own produce. 7 palinca, a brandy made in tiny quantities from breeds: Karakachan sheep, Busa cattle and atic. The small peninsula of Polje extends to Croatia 24 the double distillation of different types of fruit, Serbia 15 Pelješac Plavac Mali and Rakija Producers Balkan goats and donkeys. The white, feta-like the southwest, with fertile soil and a source of most commonly plums. Croatia 5 cheese made in the highlands near the Bulgar- Leskovac Ajvar Producers drinkable water, while the rest of the hilly lime- For centuries, the peninsula of Pelješac, in 2 Škripavac cheese producers Production area Turda, Cluj county ian border reflects all the rich variety of the In rural areas throughout the western Balkans, stone island is covered by shrubby Mediter- southern Dalmatia, has been renowned for Škripavac is a fresh, soft cheese made of raw Coordinator Marta Pozsonyi mountain meadows. the end of September is the time for making ranean vegetation. No motor vehicles are al- its red wines made from plavac mali grapes. tel. +40 746 366728 – [email protected] milk whose name is a variation of the Croatian Production area Dimitrovgrad municipality ajvar, an unusual preserve of peppers, egg- lowed on the island. The community is made This variety is grown on the peninsula’s rug- word for “squeaky,” because when chewing on Coordinator Sergej Ivanov plant, onions, chilis and garlic. If made prop- up of around 20 producers, farmers, fishers ged karst hills, just a few steps from the sea, the fresh škripavac cheese it makes a distinct tel. +381 694612071 – [email protected] erly, it keeps for years. Ajvar preparation is a and food producers, working to safeguard and and wild herbs grow around the vines. These 13 T his projectisfundedby the EuropeanUnion

Preserves, the biodiversity oftheBalkans. four and foodcommunities, isproposing Slow Food, through theregion’s Presidia relevant legacyofthepast. that considers traditional knowledge an ir by thelethalembrace ofaglobalization today, they disappearing, risk suffocated tronomic traditions. stillpreservedThough gions, theBalkansare hometouniquegas- A crossroads ofpeoples, cultures andreli- soning paths: MountainCheeses, , Spirits and Spirits Wine, thatrepresent Ivo Danchev, Ivo

Medicinal Herbs , Michele Rumiz ,

and Sea- Jams and

- Alessia Paschetta, Alberto Peroli, Francesco Sottile Francesco Alberto Peroli, Alessia Paschetta, www.slowfood.com www.terramadre.org www.slowfoodfoundation.org www.essedra.com Michele Rumiz Slow Food Project Coordinatorfor the Balkans +39 0172 419746 tel. [email protected] Dimitrova Dessislava Slow Food International Councilor +359 885 432540 tel. [email protected] Editors Milano Serena Giannini, Eleonora and editing Translation Simone Gie Cate Mann, Design Graphic Alessia Paschetta Photographs , Kunal Chandra Food, Slow Archivio © (Italy) Astegiano – Marene Litostampa Mario and of the author, only the views This publication reflects use for any the Commission cannot be held responsible be made of the information contained therein. may which Francesco Martino, Oliver Migliore, Oliver Martino, Francesco Printing

> Findouthow atwww.slowfood.com Slow Food network ofthe global Become part > Findoutmore aboutSlow Food’s campaignsatalocallevel.ternational ners, promote trips—and themovement’s in- courses, tastings, educational activities, din - leader. They organize community events— ia, localgroups coordinated by aconvivium network ofmembers isorganized into conviv- bers around in150countries theworld. The Slow Food currently hasover 100,000mem- the seasons. respect fortheterritory, theenvironment and ness ofdiversity (places, recipes, flavors) and discovery ofproducers’ knowledge, aware - of pleasure connectedtofoodthrough the founded in1989torecognize theimportance Slow Food association is an international activities: www.slowfood.com join us! more> Learn abouttheproject’s activities: being oflocalcommunities. and landscapes, climatechangeandthewell- agriculture, theprotection ofthe environment be separated from addressing issuessuchas public andmedia. Suchanobjective cannot well ascommunication activities aimedatthe cacy atthenationalandEuropean level, as small-scaleproducersto support andadvo- tion ofbiodiversity. Activities includeprojects rural communities andensure thepreserva- a network ofNGOsintheregion tosupport key. In thiscontext, Slow Food hasestablished organizations inthewestern Balkansand Tur objective ofwhich istostrengthen civil society ety Facility” program ofDGEnlargement, the ropean of the Commissionas part “Civil Soci- The www.essedra.com ESSEDRA project isco-fundedby theEu- - www.slowfoodfoundation.com/ark > Anyone can nominateaproduct for have beenregistered onthe Ark. 150 products from the Balkans and Turkey knowledge andtheirterritories. To date, over raise andprocess theproducts, includingtheir withthepeoplewhomarily grow, concerned sweets andcured meats. Slow Food- ispri vegetables, animalbreeds, cheeses, breads, Ark, itisanextraordinary offruits, heritage manyWith products now boarded ontothe ofextinction.at risk Foundation forBiodiversity tocataloguefoods The www.terramadre.org communitiesin your> Seethefood area: to beekeeping. ties, from tofarming, fishing farmers’ markets can beinvolved inarange ofdifferent activi- or cultural links toageographic area. They quality foodandhave closehistorical, social sustainably produce, process anddistribute Food communitiesare groups ofpeoplewho www.slowfoodfoundation.org > SeethecompletelistofSlow Food Presidia: to sustainablepractices. techniques andknowledge andtoaddvalue mote areas oforigin, topreserve traditional to strengthen producer organization, topro- productsity artisanal ofdisappearing, atrisk to save native breeds, plantvarieties andqual- mote theirproduct. aimofthePresidiaThe is production anddecidinghow rules topro- who are willingtowork together, drawing up and they involve communities ofproducers sure. There are over 400around theworld, a localarea andconsumerhealthplea- ity, animalwelfare, sustainability, connectionto ples ofsustainableagriculture, basedonqual- The www.slowfoodfoundation.org > Findoutmore aboutthe kets andthe Ark of Taste. GardensThousand in Mar Africa, theEarth small-scale foodproducers: thePresidia, the publicizes Slow Food projects thatsupport Foundation Biodiversity for coordinates and tainable modelforagriculture, theSlow Food local communities andpromote amore sus- To safeguard foodbiodiversity, strengthen the Ark of Taste. Findout how: Slow Food Foundation anditsprojects: Presidia are concrete exam- and virtuous Ark of TasteArk is a project of the Slow Food

- president ofSlow Food International Carlo Petrini Biodiversità Onlus Account holder: Fondazione Slow Food perla Bank: diBra Cassadi Risparmio –Sede Account number: 000010105088 IBAN: IT64 W 0609546040000010105088 Donate viabanktransfer Balkans network! the Support Terra Madre pearance ofanancient,wiserworld.” velopment orweresignourselvestothedisap- lenge: eitherwepromoteanewmodelofde- and ofEurope.Wearefacinganepochalchal- pening atourdoor.TheBalkansarepartofus world withouttryingtounderstandwhat’shap- “We cannot think about changingthe food Madre Balkans. ing the best of local cuisine. All this is Terra small-scale farmers, villagefestivals celebrat - to protect of thelandscapeandrights students from different countries, campaigns producers, training workshops inRomaniafor exchanges between BosnianandMacedonian small initiatives around theregion: knowledge years, but itsenergy ismostly deployed in The Terra Madre network meetsevery two national borders. an urgent and shared that goes beyond effort guarding theirgastronomic requires heritage network’s members understand that safe- programs inschoolsand26 chefs. All ofthe communities, 15foodandtasteeducation members, 16Slow Food Presidia, 80food the Terra Madre network countsover 1,500 theBalkancountries,Within Slow Food and regions. of Europe’s most fascinating and least-known nomic traditions andfoodbiodiversity ofone tosaveBalkans hasbeenfighting thegastro- the BalkanPeninsula. Since2009, Terra Madre food communities andSlow Food projects in Terra Madre Balkansisthenetwork ofallthe

Lepushe Mishavin cheese and Çai Malit tea

Cheese in a Sack

Karakachan Sheep 20 Tcherni Vit Green Romania 27 14 Cheese Zagreb Škripavac cheese producers 7 Croatia Mavrovo Reka Mountain Pasture Cheeses Bucegi Mountains Branza Bosnia- de Burduf 18 Herzegovina Belgrade Bucharest Stara Planina Belo Sirene Producers Serbia

Raki and the Përmet Gliko Sarajevo 26 Presidium 10 5 Pozegaca Plum Slatko 17 21 2 8 Bulgaria 23 Kurtovo Konare Pink 22 4 Tomato Growers 15 24 Montenegro Sofia Podorica Dubrovnik Bitter Orange 12 Kosovo Marmalade Producers Pristina 11 1 Wild Figs Slatko 16

Saxon Village Preserve Skopje 3 Leskovac Ajvar Producers 6 Tirana 25 Macedonia Kyustendil Medicinal Herb 13 Gatherers 19 Ljubitovica šarac garlic Presidium Albania

Unije Island Gatherers 9 Bukovo red peppers Presidium

Brusturoasa Palanca Medicinal Herb Gatherers

Raška Gentian Growers

Stolac Winemakers

Pelin Wine Producers

Pelješac Plavac Mali and Rakija Producers

Kavadarci Z’ta Rakija Producers

Gledic Crvena Ranka Plum Rakija Presidium

27 Turda Farmers’ Market