Cheese and Petrini

November 2009

Last month, the founder of the Slow Food Movement, Carlo Petrini, held an audience at the Opera House in the palm of his hand for just under two hours. That’s no mean feat when you’re speaking entirely in Italian, albeit through an impressive interpreter. The event, which was flagged last month in this column, turned up little that hadn’t been aired before, but a few things stuck.

The first was his point about the folly of Australian cheese-making regulations, which severely restrict the use of raw milk in local manufacture but allow the importation of certain cheeses made with the stuff. He questioned why local bacteria were deemed so unsavoury where French, Italian or Swiss ones are given the green light. Good question.

The second was the man’s enduring passion for his cause. God knows how many of these speeches he’s given over the past couple of decades, but the other day he worked himself and the audience into such a frenzy the interpreter struggled to keep up and he set off a flurry of standing ovations. The movement’s made some gains but, in the face of increasing industrialisation, there’s still a hell of a lot to do and plenty still at stake. Lucky his energy levels don’t look like diving anytime soon.

  • OR

Join our Newsletter!

Join other Sydney foodies and sign up for the Eatstreets Newsletter

Subscribe Now

The guide reviews each restaurant, lists some of the more memorable dishes and provides a sample of their prices.

Buy Now!