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Marche, Region with Slow Food for quality of life

The objective is the valorisation and promotion of the territory starting with the products of the agri-food heritage and local traditions

by Daniela Casciola

3' min read

3' min read

The project to enhance the regional territory in the name of wellbeing and quality of life finds a natural outlet in the partnership that the Marche Region has created with Slow Food Italia Aps and Slow Food Marche and which has been institutionalised in a memorandum of understanding, preparatory to operational agreements. The objective is the valorisation and promotion of the products of the agri-food heritage and local traditions. The operation is fully in line with the development framework outlined by Regional Law 23/2023 on wellbeing and quality of life, which provides for its funding in a specific annex where it is indicated in the Service Improvement Area, Activity e7. Support for the Slow Food Convention project.

The memorandum of understanding between Slow Food Italia Aps, Slow Food Marche and the Region provides for various specific actions such as:

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  • the recovery of quality products and traditions, including typical local culinary ones, through the knowledge of the production, identity and potential of the regional territory;
  • the activation of initiatives for the protection and promotion of the territories of inland areas;
  • the protection of small-scale fishing in the Marche Region for the safeguard and enhancement of marine biodiversity;
  • the support, promotion and communication for the enhancement of the Marche Region's agri-food heritage and biodiversity, also through participation in international events

An action plan that Slow Food Italia Aps, through the coordination of its regional structure, has focused on for the realisation of two events: The Slow Food Extra Virgin Olive Oil Guide and Distinti salumi.

Slow food's guide to extra virgin oils

The twenty-fifth anniversary celebration of Slow Food's Guide to Extra Virgin Olive Oil 2025 was held in Ascoli Piceno in mid-April, a work that in a quarter of a century has contributed to protecting biodiversity, supporting food communities and enhancing the excellence of Italian olive growing. The presentation of the Guida agli Extravergini 2025 was a central moment to increase the culture of quality extra virgin olive oil and strengthen the link between producers and conscious consumers.

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The presentation explored the Italian olive oil production reviewed in the Guide, with about 750 companies and over 1,000 quality oils selected to guide consumers in their purchasing choices. It was also an opportunity for an in-depth analysis of the sector, to raise awareness of the importance of protecting Italy's olive-growing heritage.

Cured meats

Distinti salumi, an event dedicated to the sector, was held in Cagli, in the province of Pesaro and Urbino, at the end of April, recalling a historical event that was held in the centre of the Marche region, interrupted during the Covid years. 50 Italian artisan producers of cured meats and related products, selected on the basis of Slow Food guidelines, represented Italian excellence on the one hand, and on the other, the basis for the construction of a network of breeders who respect the environment, animal welfare and biodiversity. The exhibitors also included the Slow Food Presidia: projects supporting communities of producers who safeguard local productions, with millenary knowledge and their territories of origin. Each producer brought products (on display and for sale), but also a story and a territory to tell.

During the event, which was very well attended by the public, there were both taste workshops on the subject of cured meats and conferences focusing on the most important topics related to the future of quality breeding and pork products, as well as educational and training activities for families and children.

In the opening conference of the event, the focus was 'Breeding with respect, producing according to tradition and quality' and the message was 'The breeding that we imagine for the future brings together nature, land, water, animals, breeders, citizens and outlines a path towards a different way of breeding and towards a new value that we must all give to food and to all those products that come from animals (cold cuts, meat, but also milk, cheese, eggs, honey, wool). Sustainable farming can and must be done, it is necessary and can no longer be postponed, following guidelines based on respect and quality. It is equally crucial to safeguard the craft skills that are at the basis of the numerous processed products that enrich the pork-butchering tradition of the Marche region and Italy in general. The pork butcher is one of those trades that we risk losing, together with a heritage of knowledge that can only be passed on through long-term apprenticeships'.

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