Slow-food is a return to culture of a food, to its sources. It means, that the food needs to be used with pleasure, not distracting on urgent matters, calls, or watching TV.
Here the main principle predominates: not quantity, but quality, of what you have eaten. Especially pleases the fact that this concept means the correct approach to selection of a foodstuff - food should be fresh, without preservatives, ecologically and genetically pure. For example, instead of a portion of a potato-free or instead of a half-finished product in the spirit of «warm up and eat» or «mix with water» the small amount of cheese and or some apples should be eaten.
And the history began in 1989 in the centre of Rome, in a historical building, where the “McDonalds” … ought to have been opened. Then proud Romans have rebelled and have organized protest action. Italian journalist Karlo Petrini has solved this problem, by uniting gourmets, fast-food opponents and fans of house food. The snail - «a slow delicacy» became the symbol of idea.
This concept has pleased so many people and not only in Italy: the natural products, absence of artificial flavoring, stabilizing additives.
You should remember that any food should be eaten carefully and without hurrying up. And the more slowly we will eat, the more chances we will leave to our organism to send signal to brain about satiety, i.e. the slower we eat - the less we overeat.
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