Slow: A New Book by Italian Chef Gennaro Contaldo

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“Slow”is the name of the latest cookbook by Chef Gennaro Contaldo. It embraces the principles of the slow food movement and showcases regional Italian recipes for easy, delicious meals.

The Genesis of the Slow Food Movement

The slow food movement began in Italy in 1986 as a response to the opening of a McDonald’s in Rome. Journalist and food enthusiast Carlo Petrini led a protest against the fast-food chain, aiming to protect Italy’s culinary traditions and the quality of its food and wine. 

This protest sparked a backlash again industrialized fast food and led to the growth of the Slow Food movement globally, now spread across over 150 countries.

Slow Food’s ambitious goals include educating consumers about the importance of making food choices that promote biodiversity and sustainability and support small producers. Other tenets include eating food that is in season, cooking slowly, and minimizing waste.

About Chef Gennaro Contaldo

It’s not surprising that celebrity chef Gennaro Contaldo named his newest cookbook Slow: Easy Comforting Italian Meals Worth Waiting For (Interlink Books, 2024). 

“Slow cooking is one of my favorite ways to cook: It’s simple, stress-free, and allows you to get on with other things safe in the knowledge that slowly, slowly the stovetop or oven is doing its job,” says Contaldo.

You may recognize the chef’s name and face because he stars with his friend, Antonio Carluccio, in the still-popular PBS series Two Greedy Italians, which first aired in 2011 and is now streaming on YouTube. On the show, the two gastronomes travel around Italy, exploring different regional foods and recipes, usually with a hefty sprinkling of humor and nostalgia.

Chef Contaldo has written over a dozen cookbooks and has worked closely with legendary English chef and restaurateur Jamie Oliver. Oliver says Contaldo taught him everything he knows about Italian cuisine.

About “Slow,” the Book

“Slow” is for food lovers who want to prepare traditional recipes without expending more time and effort than necessary. It is perfect for working people who appreciate good food but are too busy to stand over a pot for a lengthy period of time.

The book includes over 100 recipes for one-pot soups and stews, slow-cooked pasta sauces, root vegetables, braised meats, soft breads, and sticky desserts. These include many vegan and vegetarian recipes.

“Stews and sauces bubble on the stovetop, a roast cooks in the oven with herbs gently infusing the meat, breads and cakes bake, all filling the house with mouth-watering smells and creating that special warmth that nothing else can,” writes Contaldo.

Unlike many Italian cookbooks, this one includes measures in pounds and ounces as well as metric ones. At the front of the book is a helpful conversion chart, so recipes can be made in an oven, pressure cooker, or slow cooker.

One of my favorites is the step-by-step recipe for making a delicious ragu. I also had success with the pork stew, another delicious but straightforward recipe.

However, a few recipes did seem daunting. I don’t think I’ll even attempt the traditional Italian panettone (knowing I can buy artisanal ones close to home) or the marinated mackerel (just not my taste). 

The traditional Italian recipes in the book are varied enough to inspire adventurous home cooks to add new dishes to their repertoire. All the recipes aim to streamline meal preparation, rely on basic ingredients that can be found in the States, and depend on ovens or other appliances to do the tedious work—SLOWLY.

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