The story of the Barikamà cooperative’s yoghurt begins at Rosarno, in Calabria, during the anti-exploitation protests of 2010. Many of the African migrants working in the fields there left to work elsewhere, from Piedmont to Puglia, and other went to Rome and started to create a different future for themselves.
The yoghurt became the hub around which the wheels of the cooperative turn, with eight Africans from different countries together with two Italians with Asperger’s syndrome working together. It’s a story about making food but also, and above all, a story of resilience, of creativity and solidarity. The group were helped by an ethical purchasing group and a social center to get the tools they needed to make yoghurt, and place to do it on a larger scale. Today Barikamà produces yoghurt and seasonal vegetables that are sold around Rome, in a healthy example of the relationship between urban and rural that’s possible in cities.
How It’s Made is a new format for Terra Madre Salone del Gusto 2020. They are accessible for free on this site!
Event languages: IT, EN