A strong delegation from Northern Countries at Terra Madre Salone del Gusto

The 14th edition of Terra Madre Salone del Gusto will take place in Turin from September 22-26, 2022. Terra Madre, the largest gathering of the Slow Food network, aims at designing a different future for food, a future that takes shape through the daily choices of individuals, in the collective efforts of communities, and in the policies of both public and private institutions. Over 3000 delegates from 130 countries and more than 600 exhibitors will participate to the event.

Slow Food’s delegation from the Nordic countries consists of about 50 people from Denmark, Finland, Norway, Sweden and Iceland. A diverse group of family farmers, producers, artists, chefs, academics, activists from the Slow Food Youth Network (SFYN) are eagerly awaiting the event.

 On Thursday 22 Jannie Vestergaard, newly elected chairperson of Slow Food in the Nordic countries and vice chairperson of Slow Food Denmark as well as project manager of the Terra Madre Nordic, will have a Food Talk about Seaweed Gardens, where she will present the fascinating grassroot initiative that has taken shape in Copenhagen in the name of love for the sea and appreciation for the food grown in sea gardens

On Friday 23 at the Terra Madre Kitchen Icelandic cooks Dóra Svavirsdóttir and Haflidi Halldórsson will prepare a dish representative of the Nordic breakfast.

On Sunday 25 Terje Inderhaug, economic development planner for the City of Bergen and co-founder of Slow Food Bergen and Thor Oivid Jensen, associate professor in the Department of Administration and Organization Theory at the University of Bergen will participate to the RegenerAction workshop Variation on stockfish , to learn to recognize the various parts of the stockfish and to prepare and cook recipes both traditional and innovative.

On Monday 26 at the RegenerAction Area there will be the workshop On the Sámi’s trail, with the participation of Andreas Lidström, Slow Food Sapmi board member and producer of the Sami Reindeer Presidia – Gurpi and Suova. Andreasho will introduce the public to recipes made with reindeer meat.






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