{"id":11906,"date":"2025-05-23T17:57:50","date_gmt":"2025-05-23T15:57:50","guid":{"rendered":"https:\/\/theblackfig.com\/?page_id=11906"},"modified":"2025-05-29T11:36:40","modified_gmt":"2025-05-29T09:36:40","slug":"kochen-mit-den-slow-food-presidi-aus-der-toskana","status":"publish","type":"page","link":"https:\/\/theblackfig.com\/de\/kochen-mit-den-slow-food-presidi-aus-der-toskana","title":{"rendered":"Kochen mit den Slow Food &#8222;presidi&#8220; aus der Toskana"},"content":{"rendered":"<p>Ich finde es wichtig, den Slow Food Presidi Sichtbarkeit zu geben \u2013 also lokalen Produkten, die zur kulinarischen Identit\u00e4t einer Region (der Toskana) geh\u00f6ren. <strong data-start=\"263\" data-end=\"287\">Kochen mit Slow Food<\/strong> bedeutet f\u00fcr mich nicht nur die Verwendung von Presidi-Produkten, sondern einer <a href=\"https:\/\/www.slowfood.de\/wer-wir-sind\/unsere-philosophie\">Esskultur<\/a> zu folgen, die Genuss mit Verantwortung f\u00fcr die Zukunft unserer Ern\u00e4hrung verbindet. Gemeinsam mit IGP- und DOP-Produkten setzen sich die Slow Food Presidi daf\u00fcr ein, lokale Erzeugnisse zu bewahren, die sonst in Vergessenheit geraten w\u00fcrden.<\/p>\n<p style=\"text-align: justify;\">Unten findest du eine nicht vollst\u00e4ndige Liste der <a href=\"https:\/\/www.fondazioneslowfood.com\/it\/regioni-presidi\/toscana-it\/\">Slow Food Presidi<\/a> in der Toskana, von der ich hoffe, dass sie in den kommenden Jahren weiter w\u00e4chst. Zu einigen m\u00f6chte ich auch Rezepte entwickeln, um ihren Wert zu unterstreichen und sie einem gr\u00f6\u00dferen Publikum bekannt zu machen.<\/p>\n<p style=\"text-align: justify;\"><img decoding=\"async\" class=\"aligncenter wp-image-3210 size-full\" src=\"https:\/\/theblackfig.com\/wp-content\/uploads\/2016\/07\/Rezepte-Slow-Slow-Food-1.png\" alt=\"Kochen mit Slow Food presidi Toskana\" width=\"680\" height=\"1020\" srcset=\"https:\/\/theblackfig.com\/wp-content\/uploads\/2016\/07\/Rezepte-Slow-Slow-Food-1.png 680w, https:\/\/theblackfig.com\/wp-content\/uploads\/2016\/07\/Rezepte-Slow-Slow-Food-1-200x300.png 200w, https:\/\/theblackfig.com\/wp-content\/uploads\/2016\/07\/Rezepte-Slow-Slow-Food-1-300x450.png 300w\" sizes=\"(max-width: 680px) 100vw, 680px\" \/><\/p>\n<h2 style=\"text-align: justify;\">Slow Food &#8222;presidi&#8220; in Toskana<\/h2>\n<p><strong>Bonito aus dem toskanischen Meer <\/strong>(<em>Palamita del Mare di Toscana<\/em>)<br \/>\nKochen mit Slow Food: <a href=\"https:\/\/theblackfig.com\/2016\/05\/palamita-sottolio-pesce-nostrano.html\">Bonito in Oliven\u00f6l<\/a><\/p>\n<ul>\n<li>Lammfleisch aus Zeri (<em>Agnello di Zeri<\/em>)<\/li>\n<li>Biroldo della Garfagnana (Blutwurst)<\/li>\n<li>Bottarga di Orbetello<\/li>\n<li>Certaldos Zwiebel (<em>Cipolla di Certaldo<\/em>)<\/li>\n<li>Rote Bohnen aus Lucca (<em>Fagiolo rosso di Lucca<\/em>)<\/li>\n<li>Trockene Feigen aus Carmignano (<em>Fico secco di Carmignano<\/em>)<\/li>\n<li>Mallegato (Blutwurst)<\/li>\n<li>Mortadella di Prato<\/li>\n<li>Schafk\u00e4se aus den Bergen Pistoias (<em>Pecorino della montagna pistoiese<\/em>)<\/li>\n<li>Prosciutto Bazzone<\/li>\n<li>Prosciutto del Casentino<\/li>\n<li>Tarese Valdarno (Pancetta)<\/li>\n<\/ul>\n<h3>Die Slow Food &#8222;presidi&#8220; aus anderen Regionen Italiens<\/h3>\n<p><strong>Der rosafarbene Knoblauch aus Nubia (Sizilien) <\/strong><em>(Aglio rosso di Nubia)<\/em><br \/>\nDas Rezept lesen: <a href=\"https:\/\/theblackfig.com\/2017\/02\/vellutata-di-patate-con-aglio-e-salmone-affumicato.html\">Cremige Kartoffelsuppe mit Knoblauch und Lachs<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ich finde es wichtig, den Slow Food Presidi Sichtbarkeit zu geben \u2013 also lokalen Produkten, die zur kulinarischen Identit\u00e4t einer Region (der Toskana) geh\u00f6ren. Kochen mit Slow Food bedeutet f\u00fcr mich nicht nur die Verwendung von Presidi-Produkten, sondern einer Esskultur zu folgen, die Genuss mit Verantwortung f\u00fcr die Zukunft unserer Ern\u00e4hrung verbindet. Gemeinsam mit IGP-&#8230;<\/p>\n<p><a class=\"more-link\" href=\"https:\/\/theblackfig.com\/de\/kochen-mit-den-slow-food-presidi-aus-der-toskana\">Lesen<\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":"","footnotes":""},"categories":[],"tags":[],"class_list":{"0":"post-11906","1":"page","2":"type-page","3":"status-publish","5":"entry"},"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.3 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Kochen mit den Slow Food &quot;presidi&quot; aus der Toskana | The Black Fig<\/title>\n<meta name=\"description\" content=\"Kochen mit Slow Food Presidi aus der Toskana. 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