05-03-2015 by redazione
Have you ever heard of the Lare Pumpkin?
And Mau Forest nettles?
And Molo Baby Chicken, the Red River Nzoia salt, Ogiek honey and the West Pokot yoghurt made with ash?
Foods are protected and safeguarded by Slow Food International, the most famous institution of food sustainability that yesterday inaugurated the first Slow Food in Kenya. Slow Food Kenya was inaugurated in Nakuru by John Kariuki, vice president of the Slow Food Foundation for Biodiversity and the Vice-President of Slow Food International Edie Mukibi, which is Uganda.
Will be established 219 gardens in the country, with particular attention to the products listed avoid extinction, students will be trained to be ready for the University of Gastronomic Sciences, as has already been done in the past with other 23 Kenyan students, who today will part of the team that will work with Kariuki to advance projects on Kenyan territory. The choice of Slow Food is yet another proof of what Kenya is constantly developing and that you are also affecting the sustainability and the environment, not only building wild, the gas and oil extraction, or infrastructure.
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by People Bar Restaurant
The People Bar & Restaurant was opened in 2015 by Eugenio del Curatolo, who had already managed it in the first years of the Millennium, when it was called "Kiwi". Eugenio is the grey eminence of pizza in Malindi.
You can find this recipe here:..