Slow Food is an international movement which came into being in Paris in 1989.
Its head offices are in Bra, in Piedmont, in the north of Italy. Other offices have been opened in Switzerland (1995), Germany (1998) and New York, in the USA (2000), and a new office is also about to be opened in Paris. Slow Food boasts 65,000 members in 45 countries, organized into 560 local convivia. In Italy there are about 35,000 members and 340 convivia (in Italy known as condotte). In the rest of the world, there are about 220 convivia and the number is continuing to grow. The condotte in Italy and the convivia worldwide are the linchpins of the Slow Food movement and interpret and represent its philosophy at local level.
The head of the condotta or convivium is the fiduciary or convivium leader, who, through the members and the central office, organizes food and wine events and initiatives, creates moments of conviviality, raises the profile of products and promotes local artisans and wine cellars. He also organizes tasting courses and Taste Workshops and promulgates new food and wine developments and knowledge of the products and cuisines of other areas.
In short, he educates in matters of taste.
Local rootedness and decentralization (plus the ensuing conservation of typicality) - and without forgetting the voluntary nature of its representatives’ contribution - are the most authentic characteristics of the movement, and the network of contacts it has built over the years represents without doubt its most valuable asset.www.slowfood.com