Terra Madre Dinner 2024

Join us to celebrate Terra Madre Day this December 9, 2024*, with a special Slow Food dinner provided by Slow Food Cooks’ Alliance member chef Paolo Monti at his beautiful Italian establishment, AMA Ristorante. The theme this year is “We Are Nature”.

During the dinner, we will be celebrating our year in Good/Clean/Fair food initiatives and also spotlighting Zero Foodprint Asia, a nonprofit that is making waves in the regenerative farm space. You will get to learn all about the organization and the on-the-ground support it is providing to farmers in Hong Kong and Asia. Slow Food Hong Kong will be donating 1% of proceeds from the evening to Zero Foodprint Asia in a gesture of solidarity with its 1% restaurant donation model.

While enjoying your meal, you’ll get to listen to ZFPA’s presentation, “Collective Regeneration: Together, We Can Change How We Grow Food”,  covering the relationship between climate and food systems, regenerative agriculture as a solution, and how consumers can get involved.

Chef Paolo has prepared a unique menu for the night, featuring a  Slow Food Ark of Taste product (small-scale heritage food item), the pointed-tip cherry tomato named the Pomodorino del Piennolo del Vesuvio:

“Among the most characteristic products from the Vesuvius area are the cherry tomatoes (pomodorini in Italian) with a pointed tip (“col pizzo”), also known as spongilli or piennoli (“pendulums”) because the tomatoes are commonly hung up in bunches tied with hemp string. Their flavor and fragrance become more intense and concentrated as time passes and the tomatoes dry out. Small and cherry-shaped, they can be distinguished from Pachino cherry tomatoes by the two grooves running down the sides and the pointed tip. The skin is thick and tough and the flesh firm and compact, not very juicy but intensely flavorful.”

Besides this special item, chef Paolo will also serve local seafood appetizers and a spotted seabass from a Zhuhai farm on the menu, among other delectable dishes.

*Terra Madre Day is officially on December 10, and we will be celebrating one day earlier this year. 

Full menu

Appetizers to share

Pinza pizza with organic egg and black winter truffle, burrata cheese warm with pork cheeks and tomato, puntarella salad with UMAMI anchovy dressing, fried local seafood bites

Risotto with MOTHER EARTH mushrooms and maccheroni AMAtriciana with guanciale and the Pomodorino del Piennolo del Vesuvio (Ark of Taste item)

Main course

Sea salt crusted Zhuhai farm spotted seabass with chives and mint lemon zest olive oil

Grilled scottona beef tagliata with fresh earthy horseradish

Dessert

Italian gelato street food style