A Taste of Taitung, Once More in Italy: The 2026 Slow Food Team Announced
Photo慢食臺東
Article慢食臺東
Date：2026.04.09
Two years ago, seven chefs carried Taitung’s millet, siraw, and glutinous rice wine across the ocean, arriving in Italy for the first time. The excitement of introducing Taitung to the world remains vivid in our memories. Two years later, a new team—bringing together diverse cultural practices and native species—is ready to embark on this journey once again. The 2026 Taitung Slow Food Delegation has officially been announced! This year, eight teams have been selected to travel to Turin, Italy, for Terra Madre—the world’s largest Slow Food gathering. Together, they will share Taitung’s slow food flavors, cultural memories, and ancestral wisdom with the world.
A Taste of Taitung, Once More in Italy: The 2026 Slow Food Team Announced
Kaiana Workshop｜ From “slow beans” to tribal dining—reviving traditional crops and brewing Bunun bean soup to carry the memories of the land. Meet Marlin｜ Practitioners of sustainable fishing—from traditional hand harpooning to the Slow Fish movement, sharing an ocean-friendly food culture. Chenggong Culture Bank｜ Centered on female free divers and intertidal ingredients, bringing Taitung’s coastal flavors and foraging knowledge to the international stage. mi epah｜ Beginning with the Amis matriarchal fermentation starter, linking ancestral wisdom with terroir to showcase the art of traditional fermentation. Palitao Studio｜ From wild tomatoes to artisanal jams—moving between foraging and preservation, passing down local knowledge through hands-on practice. MoonSun Coast｜Inspired by the scents of the forest, infusing Taitung’s terroir into focaccia to translate local flavors into everyday cross-cultural expression. fourteen x food｜ Starting from mountain foraging, unfolding Amis ways of living to share the earthy aromas and everyday stories of the land. Bar Osmanthus｜Rooted in local ingredients, in collaboration with small-scale farmers and Indigenous communities, connecting land and dialogue at the table. Bunun beans, hand-harpooned marlin, female free divers, and Amis foraging and fermentation cultures will all be featured at Terra Madre, the world’s largest Slow Food gathering. It is inspiring to see Taitung’s terroir continue to shine on the global stage. Two groups of 2024 participants returned with new practices, joined by many new participants. Stay tuned—after September, we will see what they bring back.
A Taste of Taitung, Once More in Italy: The 2026 Slow Food Team Announced
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