{"id":26124,"date":"2026-05-24T18:12:26","date_gmt":"2026-05-24T16:12:26","guid":{"rendered":"https:\/\/amoiel.ch\/non-categorise\/gastronomy-loses-carlo-petrini\/"},"modified":"2026-07-22T12:10:20","modified_gmt":"2026-07-22T10:10:20","slug":"gastronomy-loses-carlo-petrini","status":"publish","type":"post","link":"https:\/\/amoiel.ch\/en\/food-news\/gastronomy-loses-carlo-petrini\/","title":{"rendered":"Gastronomy loses Carlo Petrini"},"content":{"rendered":"<p style=\"font-weight: 400;\">Carlo Petrini, founder of the <a href=\"https:\/\/www.slowfood.com\/fr\/\" target=\"_blank\" rel=\"noopener noreferrer nofollow\"><strong>Slow Food<\/strong><\/a>movement, died last week at the age of 76 in Piedmont, Italy. It&#8217;s an important death for the world of gastronomy, given the Italian&#8217;s influence on the way we think about food, terroirs and the role of producers. In the late 1980s, as food standardization accelerated, Petrini imagined Slow Food as a cultural as well as gastronomic response. Defending &#8220;good, clean and fair&#8221; food, putting taste, the seasons and know-how back at the center: ideas that seemed almost marginal at the time, but which resonate around the world today. But beyond his activism, Carlo Petrini above all embodied a certain idea of the table. A deeply human gastronomy, linked to the land, conviviality and memory. A vision that continues to influence chefs, artisans and producers far beyond Italy&#8217;s borders.      <\/p>\n","protected":false},"excerpt":{"rendered":"<p>With Carlo Petrini, a certain idea of the table disappears: more human, more conscious and deeply attached to producers. The founder of Slow Food leaves behind an immense legacy. <\/p>\n","protected":false},"author":4,"featured_media":26125,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"slim_seo":{"title":"Gastronomy loses Carlo Petrini | Restaurant | Edouard Amoiel","description":"With Carlo Petrini, a certain idea of the table disappears: more human, more conscious and deeply attached to producers. The founder of Slow Food leaves behind"},"_slim_seo_primary_term_category":0,"_slim_seo_primary_term_post_tag":0,"_slim_seo_primary_term_restaurants-par-lieux":0,"_slim_seo_primary_term_style-de-restaurant":0,"footnotes":""},"categories":[351],"tags":[],"restaurants-par-lieux":[],"style-de-restaurant":[],"class_list":["post-26124","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food-news"],"acf":[],"_links":{"self":[{"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/posts\/26124","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/comments?post=26124"}],"version-history":[{"count":1,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/posts\/26124\/revisions"}],"predecessor-version":[{"id":27296,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/posts\/26124\/revisions\/27296"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/media\/26125"}],"wp:attachment":[{"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/media?parent=26124"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/categories?post=26124"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/tags?post=26124"},{"taxonomy":"restaurants-par-lieux","embeddable":true,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/restaurants-par-lieux?post=26124"},{"taxonomy":"style-de-restaurant","embeddable":true,"href":"https:\/\/amoiel.ch\/en\/wp-json\/wp\/v2\/style-de-restaurant?post=26124"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}