Marco Polo ties up with Slow Food to preserve Filipino recipes
Marco Polo Ortigas is linking its world-class chefs to farmers of indigenous harvests while saving the Filipino culture through the food it serves.
The international hotel has collaborated with Slow Food Philippines in this pursuit. The partnership gave birth to the “Locally Green: Reviving Traditions, Rediscovering Good Food” concept which involves farmers, fisher folks, artisans, chefs and producers who harvest indigenous and/or endangered ingredients from all over the country.
The hotel’s restaurant, Cucina, will serve provincial and regional specialities starting with the Pampanga Edition.
“We believe in Slow Food’s thrust of preventing the disappearance of local food cultures and traditions, counteract fast food, and combat people’s dwindling interest in the food they eat, where it comes from, and how their food choices affect the world,” Stuart Stancombe, director of Restaurants, Bars and Events, was quoted in a report by The Philippine Star.