#slowfood Instagram Photos & Videos

slowfood - 1.4m posts

Latest #slowfood Posts

  • Getting outside on family adventures is a weekly, if not a daily event. Anything that enables or enhances these missions are a welcomed addition. Insert- Backcountry Curry Chicken Salad.
⠀⠀⠀⠀⠀⠀⠀⠀⠀
This is one of our go-to, quick and easy recipes that has fueled countless outdoor experiences.  The best part is its simplicity and contrasting flavors and textures.
⠀⠀⠀⠀⠀⠀⠀⠀⠀
Fortunately for us, @tetonslowfood does have one last local winter farmers market.  With winter reluctant to give up its control, this is the perfect one-stop shop to grab local farm goodies and where we got our lucky bird from @haderliefarms ⠀⠀⠀⠀⠀⠀⠀⠀⠀
For the VIDEO and RECIPE clickity click the bio link
⠀⠀⠀⠀⠀⠀⠀⠀⠀
https://foodterra.com/backcountry-curry-chicken-salad/
⠀⠀⠀⠀⠀⠀⠀⠀⠀
Tag @foodterra if you make this and take it on your next adventure, we would love to check it out!
⠀⠀⠀⠀⠀⠀⠀⠀⠀
#knowyourfood #slowfood #adventurefood #optoutside #deuter
  • Getting outside on family adventures is a weekly, if not a daily event. Anything that enables or enhances these missions are a welcomed addition. Insert- Backcountry Curry Chicken Salad.
    ⠀⠀⠀⠀⠀⠀⠀⠀⠀
    This is one of our go-to, quick and easy recipes that has fueled countless outdoor experiences. The best part is its simplicity and contrasting flavors and textures.
    ⠀⠀⠀⠀⠀⠀⠀⠀⠀
    Fortunately for us, @tetonslowfood does have one last local winter farmers market. With winter reluctant to give up its control, this is the perfect one-stop shop to grab local farm goodies and where we got our lucky bird from @haderliefarms ⠀⠀⠀⠀⠀⠀⠀⠀⠀
    For the VIDEO and RECIPE clickity click the bio link
    ⠀⠀⠀⠀⠀⠀⠀⠀⠀
    https://foodterra.com/backcountry-curry-chicken-salad/
    ⠀⠀⠀⠀⠀⠀⠀⠀⠀
    Tag @foodterra if you make this and take it on your next adventure, we would love to check it out!
    ⠀⠀⠀⠀⠀⠀⠀⠀⠀
    #knowyourfood #slowfood #adventurefood #optoutside #deuter
  •  2  0  9 minutes ago
  • Small bites from our first #SFHsmallbites get together. Kobi @lucinda.wine and Adam @roughrice combined forces to create these surprising flavour bombs. ⁣
⁣
Small bite of the night was the borlotti bean and rosemary miso with delicata squash, fried sage and buckwheat. ⁣
⁣
Adam’s miso was inspired by his memories of the first risotto he ever made. A truly alchemical ferment. The result - a gentle, warm umami flavour reminiscent of parmesan. Fermentive trickery, perfectly showcased by Kobi. ⁣
⁣
Second bite on the menu was fresh oyster mushrooms with red oak leaf lettuce, shiitake sauce made in the style of soy sauce with aioli. ⁣
⁣
These flavours were perfectly paired with a fusion of water kefir and hibiscus kombucha, a little nugget of "apriboshi" in the bottom of each glass imparting a salty-sweet tang.⁣
⁣
Local produce was key to the bites. The delicata squash from @feldsfarm , the oyster mushrooms from @littleislemushrooms and the red oak leaf lettuce from @heirloomtony ⁣
#SFHsmallbites #slowfoodhobart #slowfood #ferment #fermentation #shiitake #delicatasquash #miso #waterkefir #kombucha #locavore #hobart #tasmania
  • Small bites from our first #SFHsmallbites get together. Kobi @lucinda.wine and Adam @roughrice combined forces to create these surprising flavour bombs. ⁣

    Small bite of the night was the borlotti bean and rosemary miso with delicata squash, fried sage and buckwheat. ⁣

    Adam’s miso was inspired by his memories of the first risotto he ever made. A truly alchemical ferment. The result - a gentle, warm umami flavour reminiscent of parmesan. Fermentive trickery, perfectly showcased by Kobi. ⁣

    Second bite on the menu was fresh oyster mushrooms with red oak leaf lettuce, shiitake sauce made in the style of soy sauce with aioli. ⁣

    These flavours were perfectly paired with a fusion of water kefir and hibiscus kombucha, a little nugget of "apriboshi" in the bottom of each glass imparting a salty-sweet tang.⁣

    Local produce was key to the bites. The delicata squash from @feldsfarm , the oyster mushrooms from @littleislemushrooms and the red oak leaf lettuce from @heirloomtony
    #SFHsmallbites #slowfoodhobart #slowfood #ferment #fermentation #shiitake #delicatasquash #miso #waterkefir #kombucha #locavore #hobart #tasmania
  •  4  0  13 minutes ago
  • Cardi gratinati. @highgrovepdx cardoons, béchamel, pomarola, parmigiano-reggiano. Tonight - plus garage doors are open and it’s nice and breezy! ☀️
#tuscansoul #burrascapdx
  • Cardi gratinati. @highgrovepdx cardoons, béchamel, pomarola, parmigiano-reggiano. Tonight - plus garage doors are open and it’s nice and breezy! ☀️
    #tuscansoul #burrascapdx
  •  10  1  15 minutes ago
  • It’s mud season! We just finished planting row 9 of 29 of blueberries. We’re also planting more cherries and plums this spring.
  • It’s mud season! We just finished planting row 9 of 29 of blueberries. We’re also planting more cherries and plums this spring.
  •  12  2  15 minutes ago
  • Estamos bem loucos aqui em meio a chocolates e farinha preparando a Páscoa. Mas o sorrisão estampado avisa: amanhã e sábado teremos lojinha aberta com café rolando a manhã toda.
Horário especial, se liga aí: 9h até às 15h.
Vai ter muito pão, ovos e chocolatíneos para adoçar a Páscoa, café passado na hora, suco, waffle, empanadas, quiches sandubas e muitos doces para animar o feriadinho.
Hasta manana❣️
  • Estamos bem loucos aqui em meio a chocolates e farinha preparando a Páscoa. Mas o sorrisão estampado avisa: amanhã e sábado teremos lojinha aberta com café rolando a manhã toda.
    Horário especial, se liga aí: 9h até às 15h.
    Vai ter muito pão, ovos e chocolatíneos para adoçar a Páscoa, café passado na hora, suco, waffle, empanadas, quiches sandubas e muitos doces para animar o feriadinho.
    Hasta manana❣️
  •  30  2  24 minutes ago
  • English muffin making aftermath. 🌬
  • English muffin making aftermath. 🌬
  •  9  1  26 minutes ago
  • Tartine with apple and rye yeast water starter. 75%  hydration, 50% BF, 50% AP, 2%salt. 24hr autolyse without starter. 24hr more with yeast.  About 3 days plus until bake.
  • Tartine with apple and rye yeast water starter. 75% hydration, 50% BF, 50% AP, 2%salt. 24hr autolyse without starter. 24hr more with yeast. About 3 days plus until bake.
  •  8  1  29 minutes ago
  • Will these beauties be making a showing at the night at the museum?!? Get your tickets now to find out. See you there. - @clarkbarlowe @cheforager
  • Will these beauties be making a showing at the night at the museum?!? Get your tickets now to find out. See you there. - @clarkbarlowe @cheforager
  •  17  1  31 minutes ago
  • #fooddiary#diet#slowfood#sandwich #4#breakfast #healthyfood#슬로우푸드#다이어트#건강식단
.
엄마한테 해준 아침
⠀⠀⠀
올리브 치아바타 방에 카야잼 + 갈릭 앤 허브 크림치즈 바르고
그 위에 치커리 4장
비프 파스트라미 세 장 + 토마토 + 오이 + 아보카도
⠀⠀⠀
사이드는
아보카도 + 큐브치즈
그리고 토마토에 여린잎
⠀⠀⠀
요거트는 파예 무지방 허니요거트.
⠀⠀⠀
.
⠀⠀⠀
내가 먹은 아침(아침 운동 후)
⠀⠀⠀
어제 남은 호밀 샤워 브래드에 갈릭 앤 허브 크림치즈 바르고
치커리 4장에 비프 파스트라미 2장
토마토 + 구운 양파(링) , 오이는 어슷썰기 해서 올려주기
⠀⠀⠀
후라이팬에 올리브유 약간 + 잘게 깍둑썰기한 양파 + 토마토 마지막으로 아보카도 올리고 볶기, 마지막은 올리브로 데코레이션
⠀⠀⠀
자른 아보카도에 고다치즈 발라서 먹으면
⠀⠀⠀
끝!
⠀⠀⠀
음료는 우유
⠀⠀⠀
.
⠀⠀⠀
⠀⠀⠀
⠀⠀⠀
  • #fooddiary #diet #slowfood #sandwich #4 #breakfast #healthyfood #슬로우푸드 #다이어트 #건강식단
    .
    엄마한테 해준 아침
    ⠀⠀⠀
    올리브 치아바타 방에 카야잼 + 갈릭 앤 허브 크림치즈 바르고
    그 위에 치커리 4장
    비프 파스트라미 세 장 + 토마토 + 오이 + 아보카도
    ⠀⠀⠀
    사이드는
    아보카도 + 큐브치즈
    그리고 토마토에 여린잎
    ⠀⠀⠀
    요거트는 파예 무지방 허니요거트.
    ⠀⠀⠀
    .
    ⠀⠀⠀
    내가 먹은 아침(아침 운동 후)
    ⠀⠀⠀
    어제 남은 호밀 샤워 브래드에 갈릭 앤 허브 크림치즈 바르고
    치커리 4장에 비프 파스트라미 2장
    토마토 + 구운 양파(링) , 오이는 어슷썰기 해서 올려주기
    ⠀⠀⠀
    후라이팬에 올리브유 약간 + 잘게 깍둑썰기한 양파 + 토마토 마지막으로 아보카도 올리고 볶기, 마지막은 올리브로 데코레이션
    ⠀⠀⠀
    자른 아보카도에 고다치즈 발라서 먹으면
    ⠀⠀⠀
    끝!
    ⠀⠀⠀
    음료는 우유
    ⠀⠀⠀
    .
    ⠀⠀⠀
    ⠀⠀⠀
    ⠀⠀⠀
  •  7  0  38 minutes ago
  • @doctorsfarmmarket is open tomorrow and Saturday. Come early to beat the rain and get some local, fresh organic vegetables after another long winter. .
This week from @jerseynaturalfarm : Arugula, Braising Mix, Yokatta Na, Pac Choi, Tokyo Bekana Cabbage, and Radish.
.
Forgages from @myethoshealth : Watercress, and Tender Japanese Knotweed.
.
From other local farms: Spinach, Sweet Potatoes, and Fiddlehead Ferns.
  • @doctorsfarmmarket is open tomorrow and Saturday. Come early to beat the rain and get some local, fresh organic vegetables after another long winter. .
    This week from @jerseynaturalfarm : Arugula, Braising Mix, Yokatta Na, Pac Choi, Tokyo Bekana Cabbage, and Radish.
    .
    Forgages from @myethoshealth : Watercress, and Tender Japanese Knotweed.
    .
    From other local farms: Spinach, Sweet Potatoes, and Fiddlehead Ferns.
  •  9  1  39 minutes ago
  • What happens when you take farm fresh food + hungry people🤷‍♂️🤷‍♀️ looking for local, fresh, sustainable food 🍏🍎🍐🍇🍑🍅🍆🥦🥬🥒🌶🌽🥕🍠🥔🍞🥚🧀🥓🥩🍖= you get this beautiful and bountiful state!🌅 What a food hub! We couldn’t make this event happen without the help of our hard-working staff, all the farmers, artisanal producers, and creators involved! It starts with us using our consumer dollars benefiting our local economy👨🏽‍🌾👩🏻‍🌾 Thank you! #risddining #risdeats #farmfresh #localfood #slowfood
  • What happens when you take farm fresh food + hungry people🤷‍♂️🤷‍♀️ looking for local, fresh, sustainable food 🍏🍎🍐🍇🍑🍅🍆🥦🥬🥒🌶🌽🥕🍠🥔🍞🥚🧀🥓🥩🍖= you get this beautiful and bountiful state!🌅 What a food hub! We couldn’t make this event happen without the help of our hard-working staff, all the farmers, artisanal producers, and creators involved! It starts with us using our consumer dollars benefiting our local economy👨🏽‍🌾👩🏻‍🌾 Thank you! #risddining #risdeats #farmfresh #localfood #slowfood
  •  6  0  41 minutes ago
  • @doctorsfarmmarket is open tomorrow and Saturday. Come early to beat the rain and get some local, fresh organic vegetables after another long winter. .
This week from JNF: Arugula, Braising Mix, Yokatta Na, Pac Choi, Tokyo Bekana Cabbage, Baby Turnip Greens, and Radish.
.
Foraged from @myethoshealth: Watercress, and Tender Japanese Knotweed.
.
From other local farms: Spinach, Sweet Potatoes, and Fiddlehead Ferns.
  • @doctorsfarmmarket is open tomorrow and Saturday. Come early to beat the rain and get some local, fresh organic vegetables after another long winter. .
    This week from JNF: Arugula, Braising Mix, Yokatta Na, Pac Choi, Tokyo Bekana Cabbage, Baby Turnip Greens, and Radish.
    .
    Foraged from @myethoshealth: Watercress, and Tender Japanese Knotweed.
    .
    From other local farms: Spinach, Sweet Potatoes, and Fiddlehead Ferns.
  •  21  1  42 minutes ago
  • Grilled sausage and broccoli
  • Grilled sausage and broccoli
  •  9  1  47 minutes ago
  • Thinking about the International Slow Fish Movement On Good Friday. Below are excerpts from Amanda Lopez’ local research: 
SURVEY ON SOUTH COAST SEAFOOD:
Do you know the fish you are eating?
Would you like to support your local fisherman?
The world’s fish stocks are in trouble.
Decades of mismanagement and continued overfishing have reduced many species’ populations to the brink of extinction. There is hope, however. Consumers, government and the seafood industry are becoming aware of their impact and fishers and farmers are changing their practices in accordance.
I first researched the fish species most sold and consumed in Australia and especially in the South Coast region; farmed Salmon and farmed Barramundi. It is often a challenge to determine whether more environmental damage is caused by over fishing the wild fish or environmental contamination from consuming farmed seafood. 
For farmed fish, Barramundi is much more sustainable than Salmon.
Australian Farmed Barramundi is well managed, has lower risk of disease, consumes less food per kilo sold and does not pollute the sea bed as the cages of Salmon in Tasmania.
Until designs are created to reduce the overcrowding and seabed destruction of farmed Salmon, I would avoid it as much as possible.
MY KIAMA TO MORUYA SLOW FISH SURVEY
I wanted to share my findings with the public and Slow Food in order to encourage more sustainable, fresh and local consumption with the hope of reducing the impact of farmed Salmon and Ocean Trout while adding awareness of best practice seafood consumption.. Some of the locally caught fish we found along the South Coast:
Ocean Bream, Bonito, Butter Fish, Cod, Flake (shark), Dory, Flathead, Latchet, Ling, Ocean Perch, Snapper, Long Fin Tuna, Sand Whiting.
Oysters: local only, Greenwell Point, Batemans Bay and Clyde River
Prawns: mostly from Queensland, local fresh water only in summer, a small catch in winter of ocean prawns
Mussels: Eden.
Squid: often locally sold – ask for source
Octopus: very occasionally local – mostly sourced elsewhere.
.....click our web link for all the survey conclusions!
  • Thinking about the International Slow Fish Movement On Good Friday. Below are excerpts from Amanda Lopez’ local research:
    SURVEY ON SOUTH COAST SEAFOOD:
    Do you know the fish you are eating?
    Would you like to support your local fisherman?
    The world’s fish stocks are in trouble.
    Decades of mismanagement and continued overfishing have reduced many species’ populations to the brink of extinction. There is hope, however. Consumers, government and the seafood industry are becoming aware of their impact and fishers and farmers are changing their practices in accordance.
    I first researched the fish species most sold and consumed in Australia and especially in the South Coast region; farmed Salmon and farmed Barramundi. It is often a challenge to determine whether more environmental damage is caused by over fishing the wild fish or environmental contamination from consuming farmed seafood.
    For farmed fish, Barramundi is much more sustainable than Salmon.
    Australian Farmed Barramundi is well managed, has lower risk of disease, consumes less food per kilo sold and does not pollute the sea bed as the cages of Salmon in Tasmania.
    Until designs are created to reduce the overcrowding and seabed destruction of farmed Salmon, I would avoid it as much as possible.
    MY KIAMA TO MORUYA SLOW FISH SURVEY
    I wanted to share my findings with the public and Slow Food in order to encourage more sustainable, fresh and local consumption with the hope of reducing the impact of farmed Salmon and Ocean Trout while adding awareness of best practice seafood consumption.. Some of the locally caught fish we found along the South Coast:
    Ocean Bream, Bonito, Butter Fish, Cod, Flake (shark), Dory, Flathead, Latchet, Ling, Ocean Perch, Snapper, Long Fin Tuna, Sand Whiting.
    Oysters: local only, Greenwell Point, Batemans Bay and Clyde River
    Prawns: mostly from Queensland, local fresh water only in summer, a small catch in winter of ocean prawns
    Mussels: Eden.
    Squid: often locally sold – ask for source
    Octopus: very occasionally local – mostly sourced elsewhere.
    .....click our web link for all the survey conclusions!
  •  3  1  50 minutes ago
  • I seem to be suffering from interest-overload. I’ve got a million projects going on and I want a million more hours in each day to work on them. It’s a pretty amazing problem to have. Yesterday’s weather mandated that outdoor projects take precedent, so I worked on this higgledy-piggledy deer fence I’m building around the garden. I’m using repurposed giant reeds from one of our flower gardens, and while I’m unsure how it will hold up, the excitement of using found materials fills me up!
  • I seem to be suffering from interest-overload. I’ve got a million projects going on and I want a million more hours in each day to work on them. It’s a pretty amazing problem to have. Yesterday’s weather mandated that outdoor projects take precedent, so I worked on this higgledy-piggledy deer fence I’m building around the garden. I’m using repurposed giant reeds from one of our flower gardens, and while I’m unsure how it will hold up, the excitement of using found materials fills me up!
  •  6  2  56 minutes ago
  • Linguicinha defumada ao conhaque e mandioca na manteiga de tomilho e limão siciliano !!!
Consultoria delícia aqui no Santa Tereza !!!
Gente, aproveita que tô indo embora ...
#comfortfood #slowfood
  • Linguicinha defumada ao conhaque e mandioca na manteiga de tomilho e limão siciliano !!!
    Consultoria delícia aqui no Santa Tereza !!!
    Gente, aproveita que tô indo embora ...
    #comfortfood #slowfood
  •  13  0  58 minutes ago
  • Spring has SPRUNG! We pulled our first radish today and we're thrilled to see a few pea shoots popping up as well! Whether you've got a community garden plot, a backyard box, or just a potted plant on a window ledge - there's no food that tastes better than the kind you grow yourself.
.
Curious about gardening but don't know where to start? On May 5,  @tpfarmersmarket is hosting a seed planting table for the kids and the Washington Gardener/Takoma Horticulture Club is scheduled from 10am-12pm. Sadly Slow Food DC can't join this time, but we'd encourage everyone who can to go check it out!
. .
http://takomaparkmarket.com for more info.
#springtime #gardening #garden
#radish #radishes #planting
#diy #growyourown #growyourownfood #slowfood #slowfooddc #dcgardens #gardeningtips #takomapark
  • Spring has SPRUNG! We pulled our first radish today and we're thrilled to see a few pea shoots popping up as well! Whether you've got a community garden plot, a backyard box, or just a potted plant on a window ledge - there's no food that tastes better than the kind you grow yourself.
    .
    Curious about gardening but don't know where to start? On May 5, @tpfarmersmarket is hosting a seed planting table for the kids and the Washington Gardener/Takoma Horticulture Club is scheduled from 10am-12pm. Sadly Slow Food DC can't join this time, but we'd encourage everyone who can to go check it out!
    . .
    http://takomaparkmarket.com for more info.
    #springtime #gardening #garden
    #radish #radishes #planting
    #diy #growyourown #growyourownfood #slowfood #slowfooddc #dcgardens #gardeningtips #takomapark
  •  9  1  59 minutes ago
  • Another gig successfully done - A birthday party of around 60+ people. @sijori_melbourne and us took the challenge and prepared a sumptuous spread. One of the benefits of our buffet catering service is that you can put more money into food rather than things like serveware hire and waitstaff 💸💸. Often, only one staff is required on location. This way, more food can be ordered for everyone. And with any leftovers, they get packed up, given out to guests or eaten later. Now who doesn't appreciate some yummy packed food right?! It's a win win for you and your guests! 😊🤤
  • Another gig successfully done - A birthday party of around 60+ people. @sijori_melbourne and us took the challenge and prepared a sumptuous spread. One of the benefits of our buffet catering service is that you can put more money into food rather than things like serveware hire and waitstaff 💸💸. Often, only one staff is required on location. This way, more food can be ordered for everyone. And with any leftovers, they get packed up, given out to guests or eaten later. Now who doesn't appreciate some yummy packed food right?! It's a win win for you and your guests! 😊🤤
  •  33  1  1 hour ago
  • Casi todos los trabajos que he realizado en el Perú están relacionados con la cocina, la comida, ya sea como ayudante de cocina o sirviendo como mesonera/azafata, en restaurantes, servicios de catering, agazajos..., es que uno a veces hace de todo, y no es tan malo aprender hacer de todo un poco, en fin, siempre hay personas que me preguntan sobre los platos típicos de #Vzla, y uno de los que nunca dejo de nombrar es el picadillo, el picadillo "llanero" porque es sinónimo de #llano y como buena llanera que soy de allí mismito #Barinas siempre hablo de nuestra gastronomía, nuestras costumbres y cultura con mucho orgullo, porque son las cosas que más debemos rescatar, cuidar y valorar, son las que nos dan identidad y sentido de pertenencia, sin importar donde estemos. 
La foto es un #tbt del último picadillo a leña que le hice a mi familia antes de partir a otras tierras, para crecer, para aprender, para valorar, para respetar lo propio y lo ajeno. "No sigo siendo la misma, soy mejor y más fuerte." #Food #MoodFood #slowfood
#cocinavenezolana #saboresvenezolanos #nosoycocinera
  • Casi todos los trabajos que he realizado en el Perú están relacionados con la cocina, la comida, ya sea como ayudante de cocina o sirviendo como mesonera/azafata, en restaurantes, servicios de catering, agazajos..., es que uno a veces hace de todo, y no es tan malo aprender hacer de todo un poco, en fin, siempre hay personas que me preguntan sobre los platos típicos de #Vzla, y uno de los que nunca dejo de nombrar es el picadillo, el picadillo "llanero" porque es sinónimo de #llano y como buena llanera que soy de allí mismito #Barinas siempre hablo de nuestra gastronomía, nuestras costumbres y cultura con mucho orgullo, porque son las cosas que más debemos rescatar, cuidar y valorar, son las que nos dan identidad y sentido de pertenencia, sin importar donde estemos.
    La foto es un #tbt del último picadillo a leña que le hice a mi familia antes de partir a otras tierras, para crecer, para aprender, para valorar, para respetar lo propio y lo ajeno. "No sigo siendo la misma, soy mejor y más fuerte." #Food #MoodFood #slowfood
    #cocinavenezolana #saboresvenezolanos #nosoycocinera
  •  16  5  1 hour ago
  • Así lucen los frutos de la palma de butiá y esta semana encuentran su lugar en nuestro menú! 😊🍨
.
Juan Antonio Varese, en su libro “Gastronomía de las costas de Rocha” menciona que “el butiá es característico de la región Este de nuestro país y asimismo indígena del sur del Brasil. La formación vegetal conocida por el nombre Palmares de Rocha o Palmares de Castillos ocupa aproximadamente 68.000 hectáreas de área de plantas” (...) y “los palmares más extensos se hallan próximos a las lagunas Merín, Negra y de Castillos, así como el río San Luis, arroyo de India Muerta, también en el departamento de Rocha. También se presentan en forma esparcida en los departamentos de Cerro Largo, Treinta y Tres, Lavalleja y Maldonado.”
.
Los butiá que estamos usando vienen de nuestro querido Pueblo Garzón, Maldonado a escasos kilómetros del departamento de Rocha. Felices de compartir los productos que forman parte de nuestro patrimonio gastronómico! 🧡

Si desean recibir el menú semanal, nos escriben a pixelitahelados@gmail.com

#pixelitahelados #helado #orgánico #agroecológico #slowfood #icecream #organic #agroecological
  • Así lucen los frutos de la palma de butiá y esta semana encuentran su lugar en nuestro menú! 😊🍨
    .
    Juan Antonio Varese, en su libro “Gastronomía de las costas de Rocha” menciona que “el butiá es característico de la región Este de nuestro país y asimismo indígena del sur del Brasil. La formación vegetal conocida por el nombre Palmares de Rocha o Palmares de Castillos ocupa aproximadamente 68.000 hectáreas de área de plantas” (...) y “los palmares más extensos se hallan próximos a las lagunas Merín, Negra y de Castillos, así como el río San Luis, arroyo de India Muerta, también en el departamento de Rocha. También se presentan en forma esparcida en los departamentos de Cerro Largo, Treinta y Tres, Lavalleja y Maldonado.”
    .
    Los butiá que estamos usando vienen de nuestro querido Pueblo Garzón, Maldonado a escasos kilómetros del departamento de Rocha. Felices de compartir los productos que forman parte de nuestro patrimonio gastronómico! 🧡

    Si desean recibir el menú semanal, nos escriben a pixelitahelados@gmail.com

    #pixelitahelados #helado #orgánico #agroecológico #slowfood #icecream #organic #agroecological
  •  43  3  1 hour ago