A World of Tastes

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  • the entrance to the 2010 Salone del Gusto
    The eighth Salone del Gusto, sponsored by the Slow Food Foundation for Biodiversity opened on October 21st, 2010 in Turin located in northern Italy. Photo ©Slow Food
  • Trace Foundation supported Tibetan Yak Cheese at Salone del Gusto in Italy in 2011
    Trace Foundation has attended Salone del Gusto since 2004 in support of the Tibetan Yak Cheese. The fruit of a collaboration between the Slow Food Foundation for Biodiversity, Trace, and AVeC-PVS, the Tibetan yak cheese provides sustainable income for nomadic herders and revenue for Jigme Gyaltsen’s education initiatives.
  • One of the Tibetan Cheese Maker's from the Trace Foundation supported Tibetan Yak Cheese factor
    Kyijam, one of our cheesemakers from Golok Tibetan Autonomous Prefecture in southern Qinghai Province, journeyed to Italy to represent the project. All of the cheesemakers are members of the local Tibetan nomadic pastoral community.
  • Date Farmer Safya Ateig Al Khair from Al Jufrah, Libya at the 2010 Salone del Gusto
    Safya Ateig Al Khair travelled to the salon from the Al Jufrah district of central Libya. Though oil is increasingly important in the local economy, date cultivation has lain at the center of the regions culture for centuries.
  • A date farmer from Al Jufrah at the 2010 Salone del Gusto
    Date farmers in Al Jufrah, like this man, grow more than 400 varieties of dates around the five oases of the region. The hot climate and moist soil produces some of the highest quality fruit in the world.
  • Paolo Ciapparelli, from the Bitto Cheese Presidium at the 2010 Salone del Gusto
    Paolo Ciapparelli, from the Bitto Cheese Presidium, took a careful look at our cheese. Bitto Cheese is produced in the mountain pastures of Val Gerola, in Lombardy in northern Italy. The cheese is made from a mixture of cow and goat milk and can be aged up to ten years.
  • Seydou Kene from the Dogon Some Presidium in Mali at the 2010 Salone del Gusto
    Seydou Kene from the Dogon Some Presidium in Mali relaxes at his booth. Dogon women make somé, a condiment, from a wide variety of cultivated flowers and vegetables. In addition to somé, the Dogon Presidium provides support for a number of other products, including kamà, powdered sorrel seeds, and pourkamà, powdered fermented fruit.
  • A produced of traditional white nougat from Southern France
    Yves-Robert Tolleron, the head chef of La Boite A Nougats, makes old-fashioned soft white nougat in the tiny village of Villedieu, in southern France. The sweet derives part of its unique flavor from the lavender honey produced in the region.
  • Two representatives to Terra Madre from Mexico sample Trace Foundation supported Tibetan Yak Cheese
    Representatives from Terra Madre Mexico try a sample of our cheese. Terra Madre, a biannual conference organized by Slow Food, takes place side-by-side with Salone del Gusto, and focuses on fostering discussion of sustainable agriculture and gastronomy.
  • Cristina Na Fala from Guinea Bissau whose community produces heirloom varieties of rice and chili
    Cristina Na Fala is a representative of the piläo rice and malagueta chili community from the Quinara and Tombali regions in Guinea Bissau. The community also produces palm oil, lemon vinegar, and amargo oil, used for medicinal purposes.
  • Thick mountain honey at the Salone del Gusto
    Long-time Trace Foundation partner, Jigme Gyaltsen with Floriano Turco, from High Mountain Honey. Made by bees in the Italian Alps, High Mountain Honey is nearly solid with a flavor far more complex than the more commonly found, thinner honeys. Turco paired his rhododendron honey with our yak cheese for visitors.
  • A beekeeper from Sierra Leone at the 2010 Salone del Gusto
    Pastor John Kamara is the founder and coordinator of the Musaya Bee Farmer Association in Kabala, Sierra Leone. A leading honey bee farmer from the Koinadugu District, he inherited the trade from his late father and has been working the trade to take care of his family.
  • A sardinian shepherd samples Trace Foundation supported Tibetan Yak Cheese
    A Sardinian shepherd samples our cheese. The island of Sardinia, off the west coast of Italy, is renowned for its cheeses, particularly those from goats and sheep.
  • Piero Sardo and Jigme Gyaltsen at the 2010 Salone del Gusto
    Jigme Gyaltsen presents a scroll to the President of Slow Food, Piero Sardo. The scroll reads “Culture is the foundation of sustainable development. A culture without its traditional roots is like food without flavor. Therefore, we honor the work of Slow Food. To Mr. Carlo Petrini, October 25th, 2010”
  • Vandana Shiva International Vice President of Slow Food with Jigme Gyaltsen of the Tibetan Yak Cheese Project
    Environmentalist, activist, and International Vice President of Slow Food, Vandana Shiva speaks with Paola Vanzo and Jigme Gyaltsen. The salon and Terra Madre bring together a diverse community with a common goal of preserving the diversity of both our cultures and our natural world.
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The theme of Salone del Gusto 2010 was "Food +/= Places." Building on the global efforts in recognition of the International Year of Biodiversity, the theme highlights the deep connection between people, the foods they produce, and the lands to which they belong. Embedded in our foods are traces of our history, our culture, and our places of origin.

At the 2010 Salone del Gusto representatives of the Tibetan Yak Cheese Presidium convened with a global community of artisan food producers to share a taste of Tibet and sample some of the world’s most fascinating cultures.