Wandering around the festival a bit it is clear. Even compared to the sizable movements afoot in Northern California to bring artisanship and slow food back to America, I was struck immediately about how authentic and grounded everything was. Okay, it was my first time in Italy and all, I know I am stating the obvious! But artisanal everything!? Beer, cheeses, meats capo and prosciutto, Pizzeria and Barbecue. I am getting tips on how to roast a pig from a family member who has been curing meats for hundreds of years. Of course not just any pig, but a local heritage breed, a free range breed: mora Romagnala.
San Patrignano has social enterprises within its community. For example, the Neapolitan pizzeria (open to the public) that recently won 5th place in the world competition, is extremely authentic and uses world class ingredients that are "confirmed" by Naples.
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