Philippine Culinary heritage showcased at Terra Madre

The Department of Tourism (DOT), in collaboration with Slow Food Communities and various stakeholders, proudly showcased the Philippines’ rich culinary heritage on the global stage by leading the country’s delegation to the world-renowned Terra Madre Salone del Gusto 2024 in Turin, Piedmont, Italy.

Terra Madre is a network of food communities which was launched by the Slow Food grassroots organization. The network brings them together with academics, cooks, consumers and youth groups so that they can join forces in working to improve the food system. The national and regional Terra Madre work closely with Slow Food to increase the capacity of local communities to provide good, clean and fair food. This biennial international event, the largest of its kind, attracts over 600 exhibitors from around the globe and features workshops, conferences, and food tasting sessions that promote good, clean, and fair food practices. The 2024 edition served as a platform to highlight unique food cultures with a focus on sustainability and the preservation of culinary traditions.

DOT Secretary Christina Garcia Frasco said, “The Philippines’ participation in Terra Madre Salone del Gusto 2024 is a significant moment as we present the richness of our food traditions to an international audience. Our delegation reflects the strength and passion of our local communities, with each member working to promote the use of native ingredients and sustainable agricultural methods. Our involvement underscores the nation’s commitment to integrating sustainable agricultural practices into the tourism experience, aligning with the global movement toward food sovereignty.”

The Philippine pavilion featured the heritage cuisine from various regions, including Cavite, Bacolod, Negros, Capiz, Aklan, Panay, the Cordilleras, and other areas in Luzon and the Visayas. Guests savored heirloom recipes such as Inasal, Adobo, Sinigang, Kinalabasa, and Kinilaw, along with the distinctive flavors of artisanal products like heirloom rice, native vinegar, and Philippine artisanal salts such as Bohol’s asin tibuok and tultul from Guimaras (the only salt with coconut milk). Philippine chocolate and coffee also took center stage, highlighting the country’s coffee trails and slow food community experiences.

For five days, the Philippine delegation engaged audiences through interactive workshops, panel discussions, and food tastings, while chefs and culinary experts prepared Filipino dishes.

The Philippine booth, among the most popular, was the crowd favorite, consistently drawing large crowds eager to learn about the Philippines’  food culture and sample its diverse offerings. The booth became a hub for food enthusiasts to experience the best of Filipino cuisine, sample artisanal salts, sip on innovative Philippine cocktails, drink criollo hot chocolate, and enjoy Philippine coffee. The booth was swamped whenever lechon (roasted pig) was served, which was done more than three times. The delegation also took the opportunity to promote the Philippines’ leading tourist destinations directly to consumers and fair attendees, presenting a holistic view of the country’s vibrant culture and sustainable tourism offerings.

A delegation of 90 farmers, chefs, restaurateurs and slow food advocates represented the Philippines at Terra Madre. They embodied the heart of the country’s agricultural and culinary sectors, each dedicated to showcasing the richness and diversity of Filipino food traditions while promoting sustainable practices.

Among the key activities that highlighted the Philippines’ participation were the talks and panel discussions on sustainable tourism and food systems. Resource speakers from the Philippines, including renowned culinary experts and community leaders, were featured in several panel discussions to share the country’s progress and insights on sustainable agriculture, food sovereignty, and Slow Food Travel initiatives.

A key highlight of the Philippine participation was the signing of a Memorandum of Agreement (MOA) designating Bacolod City, Negros Occidental as the official hub of Slow Food International for Asia and the Pacific. This milestone solidifies the Philippines’ role as a leader in the Slow Food movement within the region, championing biodiversity, food sovereignty, and fair food systems. Slow Food International director general Paolo di Croce, Slow Food Community of Negros Island president Reena Gamboa and Bacolod City Mayor Albee Benitez signed the tripartite MOA at the Philippine Pavilion to the delight of the crowd.

Frasco noted, “The Philippines has one of the most organized Slow Food networks in Asia, and our delegation underscores our commitment to championing our unique food heritage and sustainability. We are excited to foster global partnerships not only in promoting good, clean, and fair food, but also in developing and promoting Slow Food Travel. With Bacolod recognized as a Slow Food International hub for Asia and the Pacific, we aim to further elevate the country’s status as a key player in sustainable food systems and place the Philippines at the forefront of the global movement towards Slow Food Travel and sustainable agriculture, providing a platform for regional collaboration and innovation.”

The DOT also announced that it will host Terra Madre Asia Pacific in the Philippines in 2025, making it a convergence venue for the Asia Pacific region.

Find out who prepared what at the Philippine Pavilion in next week’s column!

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