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Slow Food Foundation for Biodiversity Onlus

Chefs and Producers: The Alliance Takes Off in Morocco

First Italy and the Netherlands, now Morocco. Chefs in the North African country are allying themselves with small-scale Presidia producers and food communities as part of the Alliance project, officially launched on January 13th in Casablanca by Slow Food Morocco, the Slow Food Foundation for Biodiversity and Maroc Taswiq (a national platform that gathers together and distributes products made by small-scale producer cooperatives in the country, including Slow Food Presidia, guaranteeing producers a fair price and marketing assistance).


The project was presented to a small group made up of Slow Food members, chefs from the network and Maroc Taswiq staff. It has been developed together with the Slow Food Foundation, represented at the event by Federico Santamaria (coordinator of the Presidia project and chefs' Alliance in Liguria). It will officially get underway in March, and will involve 50 chefs from all around the country committing to including at least one of the country's Slow Food Presidia products on their menus. They can choose from Alnif cumin, argan oil, Zerradoun salt and Taliouine saffron, and will also promise to use three products of their choice from the Maroc Taswiq platform. What's more, the chefs will promote the names of the producers who supply them, giving consumers a chance to get to know these extraordinary products and discover their story as well as sampling traditional recipes. As a result, producers will be encouraged to improve the quality and packaging of their products.


"The initiative follows on from the experience of the Alliance of Italian chefs with Slow Food Presidia," explains Zoubida Charrouf, the president of Slow Food in Morocco. "We have exceptional products that we need to introduce to consumers. What better ambassador than a chef? We decided to create a network of chefs and to make it easy for them to access local, quality ingredients. It was not possible to be in direct contact with the producers because of the many logistical problems. For this reason we have involved Maroc Taswiq. With its platform for marketing local products, we are sure it will be the right partner."

We'll be watching closely to see how the project develops over the coming months!


Read more about Slow Food in Morocco:


Find out more about Maroc Taswiq:


Find out more about the Alliance between Italian chefs and Slow Food Presidia (only in italian):


For more information:
Michela Lenta
Coordinator of Slow Food Foundation projects in Morocco
Tel. +39 0172 419724


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