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Contrasting worlds - Terra Madre Salone del Gusto
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SF0264844
1991, Marudi, Malaysia --- A broad strip of a tropical rainforest has been deforested to make way for an air strip to service a tourist site in Marudi in Sarawak State on the island of Borneo. --- Image by © Kazuyoshi Nomachi/Corbis
1991, Marudi, Malaysia --- A broad strip of a tropical rainforest has been deforested to make way for an air strip to service a tourist site in Marudi in Sarawak State on the island of Borneo. --- Image by © Kazuyoshi Nomachi/Corbis
SF0262753
Pesca artesanal de tarrafa, Sobradinho, Brasil.
Pesca artesanal de tarrafa, Sobradinho, Brasil.
SF0257242
Haute-Provence Einkorn (or petit épeautre in French) is a local plant, traced back to 9,000 BC, and presumed to have arrived from the western coast of what is now Turkey. Today some 30 producers in the Haute-Provence, with fields spread around 235 municipalities at an elevation over 400 meters, have formed an association in order to defend and promote this special grain, which obtained PGI (protected geographical indication) status in April 2010.
Haute-Provence Einkorn (or petit épeautre in French) is a local plant, traced back to 9,000 BC, and presumed to have arrived from the western coast of what is now Turkey. Today some 30 producers in the Haute-Provence, with fields spread around 235 municipalities at an elevation over 400 meters, have formed an association in order to defend and promote this special grain, which obtained PGI (protected geographical indication) status in April 2010.
SF0214732
Hillside vineyard with fruit trees, forest and other crops, Piedmont, Italy.
Hillside vineyard with fruit trees, forest and other crops, Piedmont, Italy.
SF0067404
Although the Torre Guaceto reserve is relatively small (it is about 1,200 hectares insisting on the municipal territories of Carovigno and a small part of Brindisi), it has an extraordinary variety of protected ecosystems. To safeguard the biodiversity of the protected area, a new project has also been initiated: the recovery of the local ecotype of tomato fiaschetto.
This sweet, juicy, preservable tomato is part of the gastronomic history of these lands: it was the base for the passata that all families, even urban ones, produced for the winter.
Although the Torre Guaceto reserve is relatively small (it is about 1,200 hectares insisting on the municipal territories of Carovigno and a small part of Brindisi), it has an extraordinary variety of protected ecosystems. To safeguard the biodiversity of the protected area, a new project has also been initiated: the recovery of the local ecotype of tomato fiaschetto.
This sweet, juicy, preservable tomato is part of the gastronomic history of these lands: it was the base for the passata that all families, even urban ones, produced for the winter.
SF0066329
To make them, milk is curdled and the curds are broken into grains the size of a grain of rice. The paste ripens in whey in a vat, then is placed to drain on an inclined wooden table for varying lengths of time. It is then sliced, spun with boiling water and shaped until it reaches the shape of a pot-bellied flask with a head-a delicate operation that requires practice and skill. When the shape is perfect and the head has been closed and shaped, the caciocavallo is immersed in cold water and then passed into brine. Finally it seasons, from 3 months to 3 years (in some cases even 8 or 10).
To make them, milk is curdled and the curds are broken into grains the size of a grain of rice. The paste ripens in whey in a vat, then is placed to drain on an inclined wooden table for varying lengths of time. It is then sliced, spun with boiling water and shaped until it reaches the shape of a pot-bellied flask with a head-a delicate operation that requires practice and skill. When the shape is perfect and the head has been closed and shaped, the caciocavallo is immersed in cold water and then passed into brine. Finally it seasons, from 3 months to 3 years (in some cases even 8 or 10).
SF0019112
Cheddar is one of the most famous cheeses in the world but also one of the cheeses most often produced industrially.
But an artisan, handmade version still exists, made in the rich dairy pastures near the town of Cheddar in Somerset, where a few farmers continue to produce the region’s traditional cheese.
The cheese curd is created using old strains of bacteria (known as ‘pint starters’; these are based on traditional local microflora) and calf rennet, both of which help to provide broad, round flavors. The curds are cut until they’re about the size of a grain of rice, then they are poured onto a draining table where the real work begins.
Cheddar is one of the most famous cheeses in the world but also one of the cheeses most often produced industrially.
But an artisan, handmade version still exists, made in the rich dairy pastures near the town of Cheddar in Somerset, where a few farmers continue to produce the region’s traditional cheese.
The cheese curd is created using old strains of bacteria (known as ‘pint starters’; these are based on traditional local microflora) and calf rennet, both of which help to provide broad, round flavors. The curds are cut until they’re about the size of a grain of rice, then they are poured onto a draining table where the real work begins.