In Rosta, in a city between Turin and the mountains of Susa Valley, lives Monica Castagnero with her family at their tiny brewery: Birrificio Castagnero. The work they do can be described as a real craftmanship. Not only the boiling plant and the fermenters are handmade by Monica's dad, the beer is bottled exclusively by hand. Year by year, the color of the malt, hence of the beer, is never the same. This is what makes their products unique, every year again. 

She is 26 years old, comes from Kenya, and her life is an example of how “networking” and making connections sometimes can open unforseen scenarios. Her name is Leah Lekanya.  She is about to finish her first year of training at the University of Gastronomic Sciences in Pollenzo. and she is ready to take care of the destinity of communities  which may seem far away, but are actually closer than we think.

The love story of Alessandro and Arianna takes place in a tiny village in the Alta Langa, in Piemonte, Italy, an area that is characterized by its vanishing local agriculture. Nonetheless, this love couple decided to embrace this challenge: they now run a farm there, farm around 60 Langhe sheep, produce their own dairy and want to show the world what they are doing. “ We believe that being open to the community is very important in order to get people excited about what we’re doing.”

Mariam is born in Cairo, Egypt, but traveled to different places around the world. She did a study abroad, she took part in various international developments programs and, now, she is willing to use her experiences to help her country. While her country has been going through a cultural upheaval, she keeps working on the sustainability, the protection of local communities and local small-scale production and biodiversity in her country.  She is looking forward to come to Milan, to the intercultural exchange with others.

She is dedicated to producing dairy products and educating consumers at her parents’ farm. WIth her own initiated projects, she is passionate to prevent (young) people from bad eating habits. Her name is Irene Bruins, only 28 years old, but she and her brother already know that they will take over the farm from their parents in a few years. They are looking forward to learning from all other food producers during Terra Madre Giovani - We Feed The Planet.

Jesper Olsen and  Michael Kristensen are two young members of the Thorup Strand Association, a fishing community that can keep fishing and helps keep external investments at bay, thanks to the contributions of its own members in fishing quotas. They are looking forward to exchanging experiences with other young people who are passionate about the marvel that is the sea!

Edie was 23 years old and studying in Kampala when, working closely with local farmers, he realized that something in what he recognized as "modern agronomy," wasn’t working. It was through his work to address thi dissatisfaction that he got to know some of the Terra Madre food communities. Returning from the event in Italy, with his contagious energy, he decided to found a Slow Food Convivium in Uganda.

Matthew began spending time in the kitchen during his school days, partly by chance. As he got older, Matthew became increasingly passionate about the world of food, and discovered the importance of the origin of ingredients. He moved to Perth, Australia, where reflecting on the relationship between food and raw materials, he became aware of Slow Food. It was then that he decided to attend the Cooking School in Pollenzo, Italy. His incredible journey took him across three continents to Lake Scuro in the province of Cremona, and an organic farm a short distance from Milan.

Ramaza works in one of the oldest civilizations, straddling Europe and Asia, where the grapevine was domesticated. Despite difficult environmental conditions, Ramaz decided to try and fulfill a dream: to cultivate the vineyards of his father using a traditional technique that involves the use of age-old amphorae.
Thanks to friends from Japan, passionate about his wine, he came into contact with Slow Food. Slow Food now helps him take his magical products to places around the world.
Today Ramaz is 40 years old; his passion is an example for all Georgian winemakers.