MANKIND AND ANIMALS
LIVE IN HARMONY,
THE RESULTS CAN BE ASTONISHING.
AND THIS IS WHAT HAPPENS
AT THE Pitzock
RESTAURANT IN FUNES.
Slow Food Presidia is an important recognition for tangible sustainable agriculture examples. The object is to preserve local and regional traditions, to ensure products of unique quality. All this is only possible if the needs of environment, mankind and animals are not in contrast with each other, but move in the same direction. Traditions protect quality, value and genuine produce obtained with traditional methods and fair working conditions.
They strengthen the local economy and facilitate the establishing of strong links between producers and consumers. And this is also the philosophy at the basis of Pitzock.
Oskar part of the
Slow Food Chef’s Alliance
A network of chefs promoting food biodiversity across the world. And Oskar is one of them! More than 400 chefs from restaurants, bistros and street kitchens – in Italy, the Netherlands and Morocco –, who every day support small producers – custodians of biodiversity -, by using in their kitchens produce from Presidia projects and the Ark of Taste, as well as local fruit, vegetables and cheese.
The chefs are required to add the names of the producers to their menus, to ensure visibility to their work. The chefs of the Alliance travel, meet, take part in events and cook together.