FOOD IS A UNIVERSAL LANGUAGE

Before Farms & Markets Food Came from the Wild.

TICKETS & TRAVEL

JOIN OUR ADVENTURE FOR  A DAY OR FOR A WEEK  or  REGISTER TO COMPETE

WILD LUNCH
Flavours from the WILD

WILD ADVENTURES
8 Days & 7 Nights

WILD ADVENTURES
5 Days & 4 Nights

THE CHALLENGE
Register to Compete

WHAT IS IT?

The Local Wild Food Challenge is…

A Culinary Competition in which you must forage, hunt, gather, farm and trade
for the ingredients of the dish you enter.

Dishes may be hot, cold, liquid, frozen, raw, marinated, smoked, seared, preserve. ANYTHING!
All entries are anonymous to our judging panel. NO PRESSURE.

A global grassroots organization with members in 150 countries who are linking the pleasure of food with a commitment to their community and the environment.

“To defend biodiversity, we must know it, and to know it, we must explore.
We must let curiosity, exploration and the pleasure of discovery guide us.

Local Wild Food Challenge is a fantastic opportunity for discussion and knowledge,
and for that, I will be there!”

~ Carlo Petrini,
Founder | Slow Food International

WORKSHOPS

KIDS WORKSHOP
Wild Little Chefs
Meet Veggies

LOCAL FUNKY
Natural Wines
Learn, Taste & Enjoy

FERMENTING
Mother Yeast
Sourdough & Surroundings

UNISG STUDENTS
On Wild Herbs
Proceed With Caution

THE CHALLENGE

Create an entry featuring at least one wild ingredient.
Entries may be hot, cold, frozen, liquid… any form you feel like creating.

Our Judging & Scoring system is designed to keep a level playing field
for everyone professional & amateur alike

Our criteria is divided into four categories.
Each category is worth up to 10 points for a 40 point maximum score.

HOW DOES IT WORK?

SOURCE

1. SOURCE

Get out into your natural environment!

Dive, Walk, Climb, Fish, Forage, Hunt,Barter, Gather.

More Effort = More Points.

HARVEST

2. HARVEST

Beach, Bush, Mountain, River, Forest, Ocean, Lake. Your Garden or Someone Else’s

More Local Ingredients = More Points

PREPARE

3. PREPARE

Shuck, Slice, Marinate,Chop, Smoke, Bake, Ferment, Pickle, Distill, Brew.Bring Most of Your Dish Prepared in Advance.

ENTER

4. ENTER

Write a Story About Your Dish. What happened on your Culinary Adventure? Ingredients? Inspiration?

Fill Out Registration Form. Eat, Drink & Have Fun!

HOW IS IT JUDGED?

EFFORT

1. EFFORT

Tell us the story of your efforts to gather and prepare your dish. From picking edible wild flowers to hunting wild boar. From fermenting feral apples to curing wild fish. These kinds of efforts can be equally valuable in the judges scoring.

TASTE

2. TASTE

Taste is subjective. Sweet, sour, bitter, salty, your flavors can be as simple or complex as you like.

INGREDIENTS

3. INGREDIENTS

The ingredients you use can be from the wild, a friend or a neighbor. The more wild and locally grown ingredients the better. We encourage people to connect with each other across the community to source as wide a variety of ingredients as possible.

PRESENTATION

4. PRESENTATION

From plates, platters, glasses and mugs, to a slab of wood, a piece of stone, shells, bottles, bowls – anything goes. Get creative and have fun with your entry. You can present your entry any way you like.

PARTNERS & SPONSORS

Our sincere thanks and gratitude to the organizations and individuals who are supporting us.

2016-17 CALENDAR OF EVENTS & TRAVEL DESTINATIONS

The Local Wild Food Challenge will organize some 4000 competitors and enthusiasts to travel, explore,

learn, hunt, gather, fish and forage wild food at 9 events in 5 countries. Join Us!

FOOD IS A UNIVERSAL LANGUAGE

CONTACT

TRAVEL

Marco Colucci | LANDMADE TOURS
Piazza Cristo Re 16 – 12051 – ALBA (CN) – ITALIA

T  +39 0173 288968   |     M  +39 328 0574714
EMAIL:  marcocolucci@landmade.it

LOCAL WILD FOOD CHALLENGE
DETAILS & INFORMATION

Alessandra Castelli
UNISG representative & LWFC
 Event Coordinator
M  +39 347 3164224
info@localwildfoodchallengeverduno.com

Ilenia Colucci | WINEMORETIME
LWFC Event Coordinator
M +39 338 1178617
ileniacolucci@landmade.it

PRESS

Aaron Gomez
M  +39 3278925173

a.gomez@unisg.it

GET IN TOUCH

LOCAL WILD FOOD CHALLENGE | VERDUNO, ITALY
USA CONTACT & INFORMATION | TRAVEL REGISTRATION

Robert Morrison
508 308 9332
robert@localwildfoodchallengeverduno.com

PO Box 739
Chilmark, Massachusetts 02535

Local Wild Food Challenge | Verduno Italy | 2016