The Philippines’ Department of Tourism (DOT), in collaboration with Slow Food Movement and other stakeholders, showcased the Philippines’ rich culinary heritage on the global stage last month at the world-renowned Terra Madre Salone del Gusto 2024 in Turin, Piedmont, Italy.

From 26th to 30th September, the Philippine delegation engaged audiences through interactive workshops, panel discussions, and immersive food tastings, while top-tier chefs and culinary experts prepared special menus that blended traditional and modern techniques. 

Resource persons in attendance shared their insights on sustainable food practices, heritage recipes, and the role of indigenous ingredients in promoting biodiversity.

This biennial international event, the largest of its kind, attracts over 600 exhibitors from around the globe and features workshops, conferences, and food tastings 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.

A full roster of experts

A delegation of 90 farmers, chefs, restaurateurs, and advocates for good, clean, and fair food represented the Philippines at Terra Madre Salone del Gusto 2024. 

These individuals embody 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.

Tourism secretary Christina Frasco said of the country’s participation in the event: “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.”

A flavourful experience

The Philippine Pavilion at the event featured signature dishes and heritage cuisine from various regions, including Cavite, Bacolod, Negros, Capiz, Aklan, Panay, the Cordilleras, and other areas in Luzon and the Visayas. 

Guests savoured heirloom recipes such as Inasal, Adobo, Sinigang, Kinalabasa, and Kinilaw, along with the distinctive flavours of artisanal products like heirloom rice, native vinegar, and Philippine artisanal salts. 

Philippine coffee also took centre stage, highlighting the country’s coffee trails and slow food community experiences.

The Philippine booth was among the most popular among the international pavilions, consistently drawing large crowds of event-goers 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, and enjoy the country’s world-renowned coffee. 

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.