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SF0323984
Fodom cheese is a typical cheese from the municipality of Livinallongo del Col di Lana, whose name derives from the Ladino idiom corresponding to one of the hamlets in the municipality, it is made from raw milk from three milkings, two in the morning and one in the evening, partly with whole milk and partly skimmed by natural creaming. It is a cheese made from milk produced from grasses and hay mowed on the steepest slopes of the Belluno Dolomites.
Fodom cheese is a typical cheese from the municipality of Livinallongo del Col di Lana, whose name derives from the Ladino idiom corresponding to one of the hamlets in the municipality, it is made from raw milk from three milkings, two in the morning and one in the evening, partly with whole milk and partly skimmed by natural creaming. It is a cheese made from milk produced from grasses and hay mowed on the steepest slopes of the Belluno Dolomites.
SF0281937
SF0085922
SF0066482
SF0045612
The Ankole is a rustic cattle breed raised for its meat and milk. Well-adapted to local conditions, the animals are able
to travel long distances in search of pasture and water. Still today they have a sacred role in the communities where they are raised, mainly in the Rift Valley along the border between Uganda and Rwanda.
The Ankole is a rustic cattle breed raised for its meat and milk. Well-adapted to local conditions, the animals are able
to travel long distances in search of pasture and water. Still today they have a sacred role in the communities where they are raised, mainly in the Rift Valley along the border between Uganda and Rwanda.
SF0023298
Farmers are losing their most precious asset: seeds.
And they are losing the ancient knowledge which allowed them to select seeds and exchange them within their communities. Today, ten multi-national companies control 90% of the seed market.
Farmers are losing their most precious asset: seeds.
And they are losing the ancient knowledge which allowed them to select seeds and exchange them within their communities. Today, ten multi-national companies control 90% of the seed market.
SF0272153
The Presidium is the result of a collaboration between the Fundación Gran Chaco and the Cooperativa de Mujeres Artesanas del Gran Chaco (CO.M.AR.), and aims to combat the abandonment of the land, the impoverishment of the local diet and the resulting health problems.
CO.M.AR was founded in 2000 and is made up of eight associations, involving a total of around 1,600 women from the Wichi and Comle’ec ethnic groups. In the Argentinian Gran Chaco, the women traditionally take care of the house and the children.
The Presidium is the result of a collaboration between the Fundación Gran Chaco and the Cooperativa de Mujeres Artesanas del Gran Chaco (CO.M.AR.), and aims to combat the abandonment of the land, the impoverishment of the local diet and the resulting health problems.
CO.M.AR was founded in 2000 and is made up of eight associations, involving a total of around 1,600 women from the Wichi and Comle’ec ethnic groups. In the Argentinian Gran Chaco, the women traditionally take care of the house and the children.
SF0221533
Beans have been cultivated around Paganica, a hamlet near the town of L’Aquila, for hundreds of years, taking advantage of the deep, fresh, alluvial soil and the presence of waterways fed by mountain springs. Production is concentrated in the basin of the Vera River, whose springs flow from the slopes of the Gran Sasso. Until a few decades ago, this was an important business, with the beans sold locally but also in nearby provinces such as Terni and Rieti.
There are two varieties (ecotypes) of Paganica bean, both with a long life cycle (between 160 and 180 days). The climbing plants have white flowers and can grow up to 2 meters tall with the support of special willow poles.
Beans have been cultivated around Paganica, a hamlet near the town of L’Aquila, for hundreds of years, taking advantage of the deep, fresh, alluvial soil and the presence of waterways fed by mountain springs. Production is concentrated in the basin of the Vera River, whose springs flow from the slopes of the Gran Sasso. Until a few decades ago, this was an important business, with the beans sold locally but also in nearby provinces such as Terni and Rieti.
There are two varieties (ecotypes) of Paganica bean, both with a long life cycle (between 160 and 180 days). The climbing plants have white flowers and can grow up to 2 meters tall with the support of special willow poles.
SF0208725
SF0084772
SF0074996
In the small medieval village of Grutti there is still a communal wood-fired oven that was used until a few decades ago by village families to cook porchetta and, of course, cicotto.
In Grutti, a hamlet of five hundred inhabitants in the municipality of Gualdo Cattaneo, cicotto is a tradition on a par with the now-famous porchetta, and its long and patient preparation has been handed down in the village from father to son, from the elders to the current producers.
Unlike other parts of Umbria, where similar preparations are handed down but made only with the pork shank, Grutti's tradition involves cooking all cuts of the animal.
Ears, trotters, shanks, tongue, tripe and other innards are processed and boned by hand, washed and sectioned.
In the small medieval village of Grutti there is still a communal wood-fired oven that was used until a few decades ago by village families to cook porchetta and, of course, cicotto.
In Grutti, a hamlet of five hundred inhabitants in the municipality of Gualdo Cattaneo, cicotto is a tradition on a par with the now-famous porchetta, and its long and patient preparation has been handed down in the village from father to son, from the elders to the current producers.
Unlike other parts of Umbria, where similar preparations are handed down but made only with the pork shank, Grutti's tradition involves cooking all cuts of the animal.
Ears, trotters, shanks, tongue, tripe and other innards are processed and boned by hand, washed and sectioned.
SF0074977
In the small medieval village of Grutti there is still a communal wood-fired oven that was used until a few decades ago by village families to cook porchetta and, of course, cicotto.
In Grutti, a hamlet of five hundred inhabitants in the municipality of Gualdo Cattaneo, cicotto is a tradition on a par with the now-famous porchetta, and its long and patient preparation has been handed down in the village from father to son, from the elders to the current producers.
Unlike other parts of Umbria, where similar preparations are handed down but made only with the pork shank, Grutti's tradition involves cooking all cuts of the animal.
Ears, trotters, shanks, tongue, tripe and other innards are processed and boned by hand, washed and sectioned.
In the small medieval village of Grutti there is still a communal wood-fired oven that was used until a few decades ago by village families to cook porchetta and, of course, cicotto.
In Grutti, a hamlet of five hundred inhabitants in the municipality of Gualdo Cattaneo, cicotto is a tradition on a par with the now-famous porchetta, and its long and patient preparation has been handed down in the village from father to son, from the elders to the current producers.
Unlike other parts of Umbria, where similar preparations are handed down but made only with the pork shank, Grutti's tradition involves cooking all cuts of the animal.
Ears, trotters, shanks, tongue, tripe and other innards are processed and boned by hand, washed and sectioned.
SF0074459
SF0070073
SF0069622
SF0067406
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.
SF0065520
SF0064829
SF0063862
SF0063407
The flavor and quality of dairy products depends on many different factors, including the animal breed - whether sheep, cow, goat or other type of livestock - and the place they were raised,
as well as the farming methods used and the processing of the milk.
The flavor and quality of dairy products depends on many different factors, including the animal breed - whether sheep, cow, goat or other type of livestock - and the place they were raised,
as well as the farming methods used and the processing of the milk.
SF0063373
SF0059711
SF0051414
Over the centuries, with the help of farmers, local varieties of crops have adapted themselves
to the local climate and soil. They are hardier and require fewer inputs
(chemical fertilizers and pesticides). This makes them more environmentally and economically sustainable.
Over the centuries, with the help of farmers, local varieties of crops have adapted themselves
to the local climate and soil. They are hardier and require fewer inputs
(chemical fertilizers and pesticides). This makes them more environmentally and economically sustainable.
SF0030378
Family farming can become a solid model of sustainable development. Despite their size, small farms make
a massive contribution to feeding the world, especially in sub-Saharan Africa and parts of Asia. During the UN-declared International Year of Family Farming, IFAD and Slow Food have an opportunity to join forces
and promote discussion around policies that are supportive of agricultural systems based on family farmers, rural communities and indigenous peoples.
Family farming can become a solid model of sustainable development. Despite their size, small farms make
a massive contribution to feeding the world, especially in sub-Saharan Africa and parts of Asia. During the UN-declared International Year of Family Farming, IFAD and Slow Food have an opportunity to join forces
and promote discussion around policies that are supportive of agricultural systems based on family farmers, rural communities and indigenous peoples.
SF0025456
SF0011699
Indigenous peoples make up 5% of the world population and although they protect much of our natural wealth they account for 15% of those living in poverty.
Indigenous peoples make up 5% of the world population and although they protect much of our natural wealth they account for 15% of those living in poverty.
SF0010956
Guarana-in the indigenous language warana, meaning "the beginning of all knowledge"-has been cultivated for centuries in the Brazilian Amazon, in an 8,000-square-kilometer region around the headwaters of the Andirá and Márau rivers. The fruits are harvested a little before ripening and then plucked by hand. The seeds, slowly cooked in earthen ovens, are then separated from the integument, pounded in mortars, kneaded into sticks, called "warana breads," and placed on hanging mats, exposed to smoke from aromatic woods (especially murici). The bread, at the time of consumption, is grated with a basalt stone.
Guarana-in the indigenous language warana, meaning "the beginning of all knowledge"-has been cultivated for centuries in the Brazilian Amazon, in an 8,000-square-kilometer region around the headwaters of the Andirá and Márau rivers. The fruits are harvested a little before ripening and then plucked by hand. The seeds, slowly cooked in earthen ovens, are then separated from the integument, pounded in mortars, kneaded into sticks, called "warana breads," and placed on hanging mats, exposed to smoke from aromatic woods (especially murici). The bread, at the time of consumption, is grated with a basalt stone.
SF0006974
The Quebrada de Humahuaca is located at the centre of Jujuy province, near to the northern border of Argentina. The Rio Grande cuts across this dry, vividly colored landscape at altitudes varying from 1,800-3,800 meters above sea level. The presidium has identified five varieties that are farmed at an altitude ranging from 2,100 to 3,800 meters: the Papa Azul is the sweetest potato in the group, cylindrical in shape with dark blue skin with white flecks and yellow flesh; the Papa Señorita, which is irregular in shape, has white skin streaked with pink and yellowish flesh; the Cuarentilla, pink skin and white flesh; the Tuni Morada is round and flat, dark skinned with white flesh perfect for mashing and the Chacarera, with blunted ends, white skin and white flesh, is perfect for frying. This latter variety has the added curiosity that it develops violet streaks if cultivated above 3,000 meters.
The Quebrada de Humahuaca is located at the centre of Jujuy province, near to the northern border of Argentina. The Rio Grande cuts across this dry, vividly colored landscape at altitudes varying from 1,800-3,800 meters above sea level. The presidium has identified five varieties that are farmed at an altitude ranging from 2,100 to 3,800 meters: the Papa Azul is the sweetest potato in the group, cylindrical in shape with dark blue skin with white flecks and yellow flesh; the Papa Señorita, which is irregular in shape, has white skin streaked with pink and yellowish flesh; the Cuarentilla, pink skin and white flesh; the Tuni Morada is round and flat, dark skinned with white flesh perfect for mashing and the Chacarera, with blunted ends, white skin and white flesh, is perfect for frying. This latter variety has the added curiosity that it develops violet streaks if cultivated above 3,000 meters.