Slow Food Iloilo

We lost our founder today. But we will continue sowing and growing the seeds he planted in our hearts.

We will continue to live and advocate for good, clean & fair food.

Rest in eternal peace to the founder of the Slow Food Movement, Carlo Petrini 🕊️

Today, in the town of Bra (Italy), Carlo Petrini passed away at the age of 76.

A visionary leader and public intellectual with a profound commitment to the common good, human relationships, and the natural world, Carlo Petrini founded Slow Food, the international Terra Madre gathering, and the University of Gastronomic Sciences in Pollenzo. Through these initiatives, he brought to life a global movement rooted in the values of good, clean, and fair food for all, connecting communities, farmers, food artisans, cooks, activists, and young people across the world.

“Those who sow utopia reap reality” - a phrase Carlo Petrini loved to say - encapsulates his life. He firmly believed that dreams and visions, when they are just, capable of inspiring collective participation, and pursued with conviction, are not impossible to achieve.

He combined the ability to dream with a deep sense of joy and collective purpose, paving concrete paths toward social change. His work was always rooted in collaboration with others, especially younger generations, and guided by passion, empathy, and fraternity.

His energy, his determination, and his lifelong dedication to others will remain a guiding force for the entire Slow Food movement and for all those who shared his vision.

Slow Food Community Iloilo proudly supports initiatives that uplift our organic farmers, protect local food heritage, and strengthen sustainable agriculture in Western Visayas. 🌱

Agriculture officials in Western Visayas are promoting organic farming not only as an agricultural alternative but also as a long-term investment in public health, sustainable food production, and environmental protection during the 11th Regional Organic Agriculture Congress in Iloilo City.

Read the full story in our comments.

Slow Food Iloilo co-presents a soulful collaboration between Chef Don Colmenares of SAUMA Farm, Bar & Kitchen and Chef Miles Diez of Mestizo — bringing together locally endemic flavors in a dining experience that champions the "good, clean, and fair" food movement. We proudly honor the farmers, artisans, and stories that make every plate possible. 🐌

May 30, 2026
12NN Lunch & 7PM Dinner
Mestizo, Gen Luna St., Iloilo City

FOR RESERVATIONS:
https://forms.gle/QKEoreKyYacwWMuCA

The Heart of the Meal: Slow Food Ingredients in Action. 🔥🍯

Forget processed; we’re talking pure, unadulterated flavor. 🥘 This cooking demonstration showcased the incredible depth of Slow Food ingredients—local, seasonal, and sustainably sourced. It was all about respecting the ingredient and the traditional methods that bring out its best.

Watching that rich, flavorful dish take shape made our mouths water and our hearts full. It's a powerful reminder that great taste and a great planet can go hand-in-hand.

Our Minds and Hearts are Full ✨

We are still buzzing with inspiration after our recent Earth Market Seminars and Discussions. We owe a huge debt of gratitude to the dedicated speakers who joined us over the last three days to share their wisdom, passion, and vision for a better food system.

Your insights remind us that every seed planted and every story shared is a vital step toward a more sustainable future.

Our Sincere Thanks to the 3-Day Seminar Speakers:

Reena Gamboa – Slow Food in Today's World and Understanding the Earth Market

Nichole Bacalangco – Showcasing Local Food, Heritage, and Culture

Lorlie Noblezada – Preserving Heritage: Artisanal Budbud Salt

Vinsoy Abawan (Slow Food Guimaras) – Preserving Heritage: Artisanal Tultul Salt

Kiko Torno – The Pain of Our Shores and Culture

Paul Jasper Javellana – Coffee and Slow Drinks

Georitta Pitong – Seeds and Biodiversity: The Interdependence of Resilient Food Systems

Renato P. Gonzales – Community-Based Earth Markets: Initiatives of the Cudional Slow Food Community

Rowena Montinola: Operationalizing an Earth Market at the Community Level

Nathan Rio – Slow Food Travel: What It Is and How We Started

Thank you for being the voices of change and for helping our community grow deeper roots. Together, we continue the journey toward food that is Good, Clean, and Fair. 🌍🌱

A gathering of hands, hearts, and harvests. 🌱
The Slow Food Community Iloilo Earth Market opening ceremony highlighted the importance of our farmers, local food systems, and the communities that sustain them.

From local hands to shared tables, the event reflects a shared commitment to good, clean, and fair food for all.

The opening program was hosted by Ms Myka Perlas and Katwy Heru and attended by Ms. Maryfe Heru, Slow Food Bingawan Spokesperson; Ms. Aulynn B. Yue Sin, Provincial Tourism Office Representative; Ramon ChinChin Uy Jr., Slow Food International Councilor for Southeast Asia; Reena Gamboa, President of Slow Food Negros; Hon. Raisa Treñas-Chu, Iloilo City Mayor; and Ms. Krisma Rodriguez, Regional Director of the Department of Tourism Region VI. Each shared meaningful messages underscoring the importance of supporting local farmers, strengthening food systems, and nurturing community partnerships.

The ceremony was further enriched by cultural performances from the Binanog Dance of Caninguan National High School and Hubon Pagnahi-an, adding a vibrant expression of heritage and celebration.

Thank you to everyone who made this opening ceremony meaningful and successful.

Farmers’ Feast
A way of giving back, hosted by the Slow Food Communities of Western Visayas.

This feast honors our farmers—the hands that feed us, the keepers of our land, and the quiet heroes behind every table.

Through good, clean, and fair food, we celebrate their hard work, their stories, and their role in keeping our culture alive.

To our farmers, this is for you!

Twists of tradition came to life in this Slow Food demonstration featuring bitso-bitso—a beloved Filipino delicacy. Made from glutinous rice flour, this twisted dough is deep-fried to a golden crisp, then coated in rich, sticky caramelized brown sugar, creating the perfect balance of chewy and crunchy in every bite.

The demonstration was led by Leo Mayuga, a local cultural master from Capiz, who shared not only the process but also the story and significance behind this well-loved treat. Through his hands-on guidance, participants witnessed the transformation of simple ingredients into a flavorful expression of heritage.

Adding to the lively atmosphere, three volunteers eagerly joined in and truly enjoyed kneading the glutinous rice with water to form the dough, and had just as much fun twisting it into shape before frying—bringing energy, laughter, and a hands-on appreciation of the craft.

More than just a cooking session, it became a meaningful moment of connection—where tradition was shared, flavors were celebrated, and the joy of local food brought everyone together. ❤

Inviting you all to savor the cultural gastronomic experience highlighting our very own heritage and traditional food! 🌿

This event is hosted by Heru Farm de Bingawan, La Marings.PH & Provincial Culture, Arts, History and Tourism Office - Province of Iloilo

12NN
September 16, 2024
📍Casa Real, Iloilo City

Please see the poster for contact & reservation details!