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Ark of TAsTelocal identity. In his restaurant, Has- san offers diners traditional and original dishes, like bissara (fava bean soup with Alnif cumin and olive oil) and jebli salad with barley, jben goat’s cheese, pome- granate and samet cooked grape syr- up. He also includes Presidia and Ark of Taste products on his menu. “Buying from small-scale local producers who work the land sustainably means estab- lishing a relationship of trust, guarantee- ing quality to consumers and defending the local culture,” he says. Given how closely the restaurant’s philosophy re- flects that of Slow Food, it was easy for Hassan to decide to join the network.the palate-conquerorThanks to the Alliance, a number of chefs are seeking to prioritize local products that are good, clean and fair, and give visibility to the producers thatThe AllianceLaunched first in Italy, then in the Netherlands and Morocco, the Alliance project linking chefs and Slow Food Presidia has so far attracted over 300 restaurants, chefs and kitchens, all choosing to support small-scale quality food production through their daily work. In Morocco, the Alliance is supported by Maroc Taswiq, a platform for marketing local products.92 almanaC© arChIVIo Slow Food