Slow Food is a global movement that promotes good, clean, fair food for all. It all began in Rome, Italy in March of 1986 when the opening of a fast food restaurant near the historic Spanish Steps sparked widespread national protest. As a result, the father of Slow Food - Carlo Petrini and other founders were convinced that it was time to make a change and the Slow Food movement was born.

The goal is to prevent the disappearance of local food cultures and traditions, counteract the rise of fast life and combat people's dwindling interest in the food they eat, where it comes from and how our food choices affect the world around us.

The movement reflects heavily on Osteria Danny’s staff, daily operations and
overall food philosophy. We believe in using fresh, locally sourced products from independent and family owned vendors while limiting the use of packed, processed, and frozen food whenever possible.

In February 2018, Chef Danny was invited to be an honored guest chef at
The University Of Gastronomic Sciences (UNISG). Based in Pollenzo, Italy the University offers students from all over the world a chance to explore all areas of science, culture, politics, economics and ecology in relation to food.

Each year UNISG invites 25 guest chefs from around the world who practice the Slow Food philosophy of good, clean, and fair food to visit the campus and prepare lunch for students and university staff. Danny was the only chef from the United States to be featured in 2018.

In addition to tasting the different flavors that each chef brings to the plate, students have the opportunity to participate in a round table discussion and ask as many questions they would like.

Guest of le Tavole Accademiche add their signature to the academic poster and a portrait is hung at the school to serve as a proud reminder of all who have participated in this noteworthy project. Great chefs and gastronomes like Alice Waters, Ferran Adrià, Alex Atala, and Massimo Bottura have been honored on the walls of the Mensa.

After 30 years of cooking in the traditions of the Slow Food movement, Chef Danny Petrosino has now taken his place as a member of this prestigious group of noted international chefs.