'Slow Food' organisation wasn't born in this area of Piemonte by chance. Among the several reasons why, what is very common around here is the awareness of the importance of extremely high-quality ingredients to make good food.
So, when I went to see my friend and chocolate-maker 'extraordinaire' Mauro Riccardi in Cherasco (a little historical town not far from Bra), I wasn't surprised listening to the details of the very specific origin of the hazelnuts he uses for his creations... or to the peculiar characteristics of many chocolates whose existence I didn't even suspect of, like those growing on vulcanic terrains.

Artist at work

Slow Food, the "non-profit, eco-gastronomic member-supported organization" (quoting from their website) was created in Bra, the town where I live, in 1989. Among the various events they organise, there're several 'special' dinners, with controlled food and wines coming from specific geographic areas.
Yesterday evening I partecipated to a 'Pugliese' (Puglia is the 'heel' of Italian 'booth' geographic shape) dinner... very simple food, cooked in a traditional way starting from incredibly fresh ingredients: the result was outstanding. Wines were local, Piemontese, starting with white 'Gavi' (very 'round' flavour, medium bodied), continuing with 'Lepre' (a special Dolcetto, with a passage in wood... the result was too strong -13,5°- for a Dolcetto and not very armonic for me...), peeking with Barolo (Fontanafredda 2004, young but very promising) and ending with sweet Moscato.
The company was good, mtbiker/triathlete Icio and Brembo: nice food, wine and friends, the perfect receipe for a successful dinner.