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SF0274682
As early as the early 1800s, beans, lentils and broad beans were grown in San Quirino. The economic value of San Quirino beans at that time was high: at the Pordenone market the price exceeded that of oats and corn itself. The San Quirino bean belongs to the Phaseolus vulgaris species.
These are elongated, light brown beans with a white eye and a dark brown iris. They are traditionally harvested by hand, weeding the plants (dwarf and grown in rows), letting them dry and then beating them with wooden sticks.
As early as the early 1800s, beans, lentils and broad beans were grown in San Quirino. The economic value of San Quirino beans at that time was high: at the Pordenone market the price exceeded that of oats and corn itself. The San Quirino bean belongs to the Phaseolus vulgaris species.
These are elongated, light brown beans with a white eye and a dark brown iris. They are traditionally harvested by hand, weeding the plants (dwarf and grown in rows), letting them dry and then beating them with wooden sticks.
SF0016591
The lowest areas of the plateau are used for cultivating cereals, peas and lentils. Documentation of the cultivation of the lentil in the area around Saint-Flour dates back to the late 18th century.
The Auvergne area is famous for two cow's milk cheeses, salers and cantal: when their production increased, the lentil fields (whose demand was meanwhile decreasing) were gradually replaced by pastures.
The lowest areas of the plateau are used for cultivating cereals, peas and lentils. Documentation of the cultivation of the lentil in the area around Saint-Flour dates back to the late 18th century.
The Auvergne area is famous for two cow's milk cheeses, salers and cantal: when their production increased, the lentil fields (whose demand was meanwhile decreasing) were gradually replaced by pastures.
SF0016573
The lowest areas of the plateau are used for cultivating cereals, peas and lentils. Documentation of the cultivation of the lentil in the area around Saint-Flour dates back to the late 18th century.
The Auvergne area is famous for two cow's milk cheeses, salers and cantal: when their production increased, the lentil fields (whose demand was meanwhile decreasing) were gradually replaced by pastures.
The lowest areas of the plateau are used for cultivating cereals, peas and lentils. Documentation of the cultivation of the lentil in the area around Saint-Flour dates back to the late 18th century.
The Auvergne area is famous for two cow's milk cheeses, salers and cantal: when their production increased, the lentil fields (whose demand was meanwhile decreasing) were gradually replaced by pastures.
SF0258140
SF0258139
SF0258138
SF0323606
The vocational area of the Voghera bell pepper consists of an interregional area extending between the provinces of Pavia and Alessandria, with the territory of the municipality of Voghera at its center. The Voghera bell pepper is basically cubic in shape with dimensions of almost equal height, width and depth, although more elongated and rounded variants are permissible. The typical rib should have four ribs.It is very light green in color before turning and yellow or yellow-orange in advanced stages of ripening.
The vocational area of the Voghera bell pepper consists of an interregional area extending between the provinces of Pavia and Alessandria, with the territory of the municipality of Voghera at its center. The Voghera bell pepper is basically cubic in shape with dimensions of almost equal height, width and depth, although more elongated and rounded variants are permissible. The typical rib should have four ribs.It is very light green in color before turning and yellow or yellow-orange in advanced stages of ripening.
SF0323590
The vocational area of the Voghera bell pepper consists of an interregional area extending between the provinces of Pavia and Alessandria, with the territory of the municipality of Voghera at its center. The Voghera bell pepper is basically cubic in shape with dimensions of almost equal height, width and depth, although more elongated and rounded variants are permissible. The typical rib should have four ribs.It is very light green in color before turning and yellow or yellow-orange in advanced stages of ripening.
The vocational area of the Voghera bell pepper consists of an interregional area extending between the provinces of Pavia and Alessandria, with the territory of the municipality of Voghera at its center. The Voghera bell pepper is basically cubic in shape with dimensions of almost equal height, width and depth, although more elongated and rounded variants are permissible. The typical rib should have four ribs.It is very light green in color before turning and yellow or yellow-orange in advanced stages of ripening.
SF0323396
Saudi Arabia - the largest Arab state in West Asia by area and the largest in the Arab world after Algeria. Slow Food Travel in Saudi Arabia is a project that aims to encourage travelers to immerse themselves with mind and soul in these most wonderful places in direct contact with the culture of the local people, producers, farmers, artisans and restaurateurs.
Saudi Arabia - the largest Arab state in West Asia by area and the largest in the Arab world after Algeria. Slow Food Travel in Saudi Arabia is a project that aims to encourage travelers to immerse themselves with mind and soul in these most wonderful places in direct contact with the culture of the local people, producers, farmers, artisans and restaurateurs.
SF0322581
SF0322580
SF0322452
MEDSNAIL progect - The traditional products, local breeds, and knowledge collected in the Ark of Taste belong to the communities that have preserved them over time. They have been traced and described thanks to the efforts of the network that Slow Food has developed around the world with the goal of preserving them and spreading their knowledge.
MEDSNAIL progect - The traditional products, local breeds, and knowledge collected in the Ark of Taste belong to the communities that have preserved them over time. They have been traced and described thanks to the efforts of the network that Slow Food has developed around the world with the goal of preserving them and spreading their knowledge.
SF0322451
MEDSNAIL progect - The traditional products, local breeds, and knowledge collected in the Ark of Taste belong to the communities that have preserved them over time. They have been traced and described thanks to the efforts of the network that Slow Food has developed around the world with the goal of preserving them and spreading their knowledge.
MEDSNAIL progect - The traditional products, local breeds, and knowledge collected in the Ark of Taste belong to the communities that have preserved them over time. They have been traced and described thanks to the efforts of the network that Slow Food has developed around the world with the goal of preserving them and spreading their knowledge.
SF0322450
MEDSNAIL progect - The traditional products, local breeds, and knowledge collected in the Ark of Taste belong to the communities that have preserved them over time. They have been traced and described thanks to the efforts of the network that Slow Food has developed around the world with the goal of preserving them and spreading their knowledge.
MEDSNAIL progect - The traditional products, local breeds, and knowledge collected in the Ark of Taste belong to the communities that have preserved them over time. They have been traced and described thanks to the efforts of the network that Slow Food has developed around the world with the goal of preserving them and spreading their knowledge.
SF0318568
NIYAT: Indigenous leadership in building new forms of local governance for recognition and access to rights. The goal is to strengthen indigenous organizations to increase their impact on public policy in the rural areas of the Gran Chaco Argentino. The initiative has three main components: indigenous governance, intercultural and bilingual education, and food security.
NIYAT: Indigenous leadership in building new forms of local governance for recognition and access to rights. The goal is to strengthen indigenous organizations to increase their impact on public policy in the rural areas of the Gran Chaco Argentino. The initiative has three main components: indigenous governance, intercultural and bilingual education, and food security.
SF0313122
SF0310883
Antonio Augusto Santos has a special love for plants. In this talk he shows us how self-growing can happen even in small spaces. No space is too small!
Terra Madre Salone del Gusto 2022 - Parco Dora (Turin).
Antonio Augusto Santos has a special love for plants. In this talk he shows us how self-growing can happen even in small spaces. No space is too small!
Terra Madre Salone del Gusto 2022 - Parco Dora (Turin).
SF0309789
Around Terra Madre Salone del Gusto event. Terra Madre Salone del Gusto 2022.
Around Terra Madre Salone del Gusto event. Terra Madre Salone del Gusto 2022.
SF0309788
Around Terra Madre Salone del Gusto event. Terra Madre Salone del Gusto 2022.
Around Terra Madre Salone del Gusto event. Terra Madre Salone del Gusto 2022.
SF0309776
Around Terra Madre Salone del Gusto event. Terra Madre Salone del Gusto 2022.
Around Terra Madre Salone del Gusto event. Terra Madre Salone del Gusto 2022.
SF0309775
Around Terra Madre Salone del Gusto event. Terra Madre Salone del Gusto 2022.
Around Terra Madre Salone del Gusto event. Terra Madre Salone del Gusto 2022.
SF0309743
Around Terra Madre Salone del Gusto event. Terra Madre Salone del Gusto 2022.
Around Terra Madre Salone del Gusto event. Terra Madre Salone del Gusto 2022.
SF0309742
Around Terra Madre Salone del Gusto event. Terra Madre Salone del Gusto 2022.
Around Terra Madre Salone del Gusto event. Terra Madre Salone del Gusto 2022.
SF0309741
Around Terra Madre Salone del Gusto event. Terra Madre Salone del Gusto 2022.
Around Terra Madre Salone del Gusto event. Terra Madre Salone del Gusto 2022.
SF0309701
Around Terra Madre Salone del Gusto event. Terra Madre Salone del Gusto 2022.
Around Terra Madre Salone del Gusto event. Terra Madre Salone del Gusto 2022.
SF0309700
Around Terra Madre Salone del Gusto event. Terra Madre Salone del Gusto 2022.
Around Terra Madre Salone del Gusto event. Terra Madre Salone del Gusto 2022.
SF0309699
Around Terra Madre Salone del Gusto event. Terra Madre Salone del Gusto 2022.
Around Terra Madre Salone del Gusto event. Terra Madre Salone del Gusto 2022.
SF0309688
Around Terra Madre Salone del Gusto event. Terra Madre Salone del Gusto 2022.
Around Terra Madre Salone del Gusto event. Terra Madre Salone del Gusto 2022.
SF0309686
Around Terra Madre Salone del Gusto event. Terra Madre Salone del Gusto 2022.
Around Terra Madre Salone del Gusto event. Terra Madre Salone del Gusto 2022.
SF0309684
Around Terra Madre Salone del Gusto event. Terra Madre Salone del Gusto 2022.
Around Terra Madre Salone del Gusto event. Terra Madre Salone del Gusto 2022.
SF0304248
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.
SF0304247
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.
SF0304246
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.
SF0304245
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.
SF0304244
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.
SF0304243
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.
SF0304242
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.
SF0304241
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.
SF0304240
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.
SF0304239
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.
SF0304238
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.
SF0304237
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.
SF0304236
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.
SF0304235
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.
SF0299756
The Castellammare artichoke is a subtype of the Romanesco variety, from which it differs in the earlier time of production and the color of the bracts, which are green with purple hues. The earliness comes from the particular mildness of the climate and the habit of regenerating the plants each year. At the time of vegetative regrowth, the best carducci, the lateral herbaceous shoots that sprout all around the mother plants, are selected, taken together with small portions of the rhizome and transplanted to the ground.
Its origin is rooted in Roman times: a hamlet of Castellammare di Stabia, Schito, was considered at the time to be particularly suited to horticulture. Proof of this is that the area, not far from Pompeii, was identified with the toponym "orti di Schito."
Translated with DeepL.com (free version)
The Castellammare artichoke is a subtype of the Romanesco variety, from which it differs in the earlier time of production and the color of the bracts, which are green with purple hues. The earliness comes from the particular mildness of the climate and the habit of regenerating the plants each year. At the time of vegetative regrowth, the best carducci, the lateral herbaceous shoots that sprout all around the mother plants, are selected, taken together with small portions of the rhizome and transplanted to the ground.
Its origin is rooted in Roman times: a hamlet of Castellammare di Stabia, Schito, was considered at the time to be particularly suited to horticulture. Proof of this is that the area, not far from Pompeii, was identified with the toponym "orti di Schito."
Translated with DeepL.com (free version)
SF0299755
The Castellammare artichoke is a subtype of the Romanesco variety, from which it differs in the earlier time of production and the color of the bracts, which are green with purple hues. The earliness comes from the particular mildness of the climate and the habit of regenerating the plants each year. At the time of vegetative regrowth, the best carducci, the lateral herbaceous shoots that sprout all around the mother plants, are selected, taken together with small portions of the rhizome and transplanted to the ground.
Its origin is rooted in Roman times: a hamlet of Castellammare di Stabia, Schito, was considered at the time to be particularly suited to horticulture. Proof of this is that the area, not far from Pompeii, was identified with the toponym "orti di Schito."
Translated with DeepL.com (free version)
The Castellammare artichoke is a subtype of the Romanesco variety, from which it differs in the earlier time of production and the color of the bracts, which are green with purple hues. The earliness comes from the particular mildness of the climate and the habit of regenerating the plants each year. At the time of vegetative regrowth, the best carducci, the lateral herbaceous shoots that sprout all around the mother plants, are selected, taken together with small portions of the rhizome and transplanted to the ground.
Its origin is rooted in Roman times: a hamlet of Castellammare di Stabia, Schito, was considered at the time to be particularly suited to horticulture. Proof of this is that the area, not far from Pompeii, was identified with the toponym "orti di Schito."
Translated with DeepL.com (free version)
SF0299754
The Castellammare artichoke is a subtype of the Romanesco variety, from which it differs in the earlier time of production and the color of the bracts, which are green with purple hues. The earliness comes from the particular mildness of the climate and the habit of regenerating the plants each year. At the time of vegetative regrowth, the best carducci, the lateral herbaceous shoots that sprout all around the mother plants, are selected, taken together with small portions of the rhizome and transplanted to the ground.
Its origin is rooted in Roman times: a hamlet of Castellammare di Stabia, Schito, was considered at the time to be particularly suited to horticulture. Proof of this is that the area, not far from Pompeii, was identified with the toponym "orti di Schito."
Translated with DeepL.com (free version)
The Castellammare artichoke is a subtype of the Romanesco variety, from which it differs in the earlier time of production and the color of the bracts, which are green with purple hues. The earliness comes from the particular mildness of the climate and the habit of regenerating the plants each year. At the time of vegetative regrowth, the best carducci, the lateral herbaceous shoots that sprout all around the mother plants, are selected, taken together with small portions of the rhizome and transplanted to the ground.
Its origin is rooted in Roman times: a hamlet of Castellammare di Stabia, Schito, was considered at the time to be particularly suited to horticulture. Proof of this is that the area, not far from Pompeii, was identified with the toponym "orti di Schito."
Translated with DeepL.com (free version)
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The Castellammare artichoke is a subtype of the Romanesco variety, from which it differs in the earlier time of production and the color of the bracts, which are green with purple hues. The earliness comes from the particular mildness of the climate and the habit of regenerating the plants each year. At the time of vegetative regrowth, the best carducci, the lateral herbaceous shoots that sprout all around the mother plants, are selected, taken together with small portions of the rhizome and transplanted to the ground.
Its origin is rooted in Roman times: a hamlet of Castellammare di Stabia, Schito, was considered at the time to be particularly suited to horticulture. Proof of this is that the area, not far from Pompeii, was identified with the toponym "orti di Schito."
Translated with DeepL.com (free version)
The Castellammare artichoke is a subtype of the Romanesco variety, from which it differs in the earlier time of production and the color of the bracts, which are green with purple hues. The earliness comes from the particular mildness of the climate and the habit of regenerating the plants each year. At the time of vegetative regrowth, the best carducci, the lateral herbaceous shoots that sprout all around the mother plants, are selected, taken together with small portions of the rhizome and transplanted to the ground.
Its origin is rooted in Roman times: a hamlet of Castellammare di Stabia, Schito, was considered at the time to be particularly suited to horticulture. Proof of this is that the area, not far from Pompeii, was identified with the toponym "orti di Schito."
Translated with DeepL.com (free version)
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The white poverello bean has been cultivated since ancient times on the irrigated land of some mountain villages in western Calabria, in the Pollino Park. It has large, ovoid seeds and a thin, white, shiny, unmottled skin. Easy to cook and delicate in the mouth, it requires soaking for at least 45 minutes.
The ‘fagiolo poverello’ is central to the agricultural and gastronomic culture of this area. It can be an ingredient in various recipes (creams, minestrone, crostoni, salads), but the most emblematic dish is a particular pasta e fagioli prepared with tubetti (short, smooth pasta), extra virgin olive oil.
The white poverello bean has been cultivated since ancient times on the irrigated land of some mountain villages in western Calabria, in the Pollino Park. It has large, ovoid seeds and a thin, white, shiny, unmottled skin. Easy to cook and delicate in the mouth, it requires soaking for at least 45 minutes.
The ‘fagiolo poverello’ is central to the agricultural and gastronomic culture of this area. It can be an ingredient in various recipes (creams, minestrone, crostoni, salads), but the most emblematic dish is a particular pasta e fagioli prepared with tubetti (short, smooth pasta), extra virgin olive oil.
SF0296989
The white poverello bean has been cultivated since ancient times on the irrigated land of some mountain villages in western Calabria, in the Pollino Park. It has large, ovoid seeds and a thin, white, shiny, unmottled skin. Easy to cook and delicate in the mouth, it requires soaking for at least 45 minutes.
The ‘fagiolo poverello’ is central to the agricultural and gastronomic culture of this area. It can be an ingredient in various recipes (creams, minestrone, crostoni, salads), but the most emblematic dish is a particular pasta e fagioli prepared with tubetti (short, smooth pasta), extra virgin olive oil.
The white poverello bean has been cultivated since ancient times on the irrigated land of some mountain villages in western Calabria, in the Pollino Park. It has large, ovoid seeds and a thin, white, shiny, unmottled skin. Easy to cook and delicate in the mouth, it requires soaking for at least 45 minutes.
The ‘fagiolo poverello’ is central to the agricultural and gastronomic culture of this area. It can be an ingredient in various recipes (creams, minestrone, crostoni, salads), but the most emblematic dish is a particular pasta e fagioli prepared with tubetti (short, smooth pasta), extra virgin olive oil.
SF0296988
The white poverello bean has been cultivated since ancient times on the irrigated land of some mountain villages in western Calabria, in the Pollino Park. It has large, ovoid seeds and a thin, white, shiny, unmottled skin. Easy to cook and delicate in the mouth, it requires soaking for at least 45 minutes.
The ‘fagiolo poverello’ is central to the agricultural and gastronomic culture of this area. It can be an ingredient in various recipes (creams, minestrone, crostoni, salads), but the most emblematic dish is a particular pasta e fagioli prepared with tubetti (short, smooth pasta), extra virgin olive oil.
The white poverello bean has been cultivated since ancient times on the irrigated land of some mountain villages in western Calabria, in the Pollino Park. It has large, ovoid seeds and a thin, white, shiny, unmottled skin. Easy to cook and delicate in the mouth, it requires soaking for at least 45 minutes.
The ‘fagiolo poverello’ is central to the agricultural and gastronomic culture of this area. It can be an ingredient in various recipes (creams, minestrone, crostoni, salads), but the most emblematic dish is a particular pasta e fagioli prepared with tubetti (short, smooth pasta), extra virgin olive oil.
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The white poverello bean has been cultivated since ancient times on the irrigated land of some mountain villages in western Calabria, in the Pollino Park. It has large, ovoid seeds and a thin, white, shiny, unmottled skin. Easy to cook and delicate in the mouth, it requires soaking for at least 45 minutes.
The ‘fagiolo poverello’ is central to the agricultural and gastronomic culture of this area. It can be an ingredient in various recipes (creams, minestrone, crostoni, salads), but the most emblematic dish is a particular pasta e fagioli prepared with tubetti (short, smooth pasta), extra virgin olive oil.
The white poverello bean has been cultivated since ancient times on the irrigated land of some mountain villages in western Calabria, in the Pollino Park. It has large, ovoid seeds and a thin, white, shiny, unmottled skin. Easy to cook and delicate in the mouth, it requires soaking for at least 45 minutes.
The ‘fagiolo poverello’ is central to the agricultural and gastronomic culture of this area. It can be an ingredient in various recipes (creams, minestrone, crostoni, salads), but the most emblematic dish is a particular pasta e fagioli prepared with tubetti (short, smooth pasta), extra virgin olive oil.
SF0296986
The white poverello bean has been cultivated since ancient times on the irrigated land of some mountain villages in western Calabria, in the Pollino Park. It has large, ovoid seeds and a thin, white, shiny, unmottled skin. Easy to cook and delicate in the mouth, it requires soaking for at least 45 minutes.
The ‘fagiolo poverello’ is central to the agricultural and gastronomic culture of this area. It can be an ingredient in various recipes (creams, minestrone, crostoni, salads), but the most emblematic dish is a particular pasta e fagioli prepared with tubetti (short, smooth pasta), extra virgin olive oil.
The white poverello bean has been cultivated since ancient times on the irrigated land of some mountain villages in western Calabria, in the Pollino Park. It has large, ovoid seeds and a thin, white, shiny, unmottled skin. Easy to cook and delicate in the mouth, it requires soaking for at least 45 minutes.
The ‘fagiolo poverello’ is central to the agricultural and gastronomic culture of this area. It can be an ingredient in various recipes (creams, minestrone, crostoni, salads), but the most emblematic dish is a particular pasta e fagioli prepared with tubetti (short, smooth pasta), extra virgin olive oil.
SF0296985
The white poverello bean has been cultivated since ancient times on the irrigated land of some mountain villages in western Calabria, in the Pollino Park. It has large, ovoid seeds and a thin, white, shiny, unmottled skin. Easy to cook and delicate in the mouth, it requires soaking for at least 45 minutes.
The ‘fagiolo poverello’ is central to the agricultural and gastronomic culture of this area. It can be an ingredient in various recipes (creams, minestrone, crostoni, salads), but the most emblematic dish is a particular pasta e fagioli prepared with tubetti (short, smooth pasta), extra virgin olive oil.
The white poverello bean has been cultivated since ancient times on the irrigated land of some mountain villages in western Calabria, in the Pollino Park. It has large, ovoid seeds and a thin, white, shiny, unmottled skin. Easy to cook and delicate in the mouth, it requires soaking for at least 45 minutes.
The ‘fagiolo poverello’ is central to the agricultural and gastronomic culture of this area. It can be an ingredient in various recipes (creams, minestrone, crostoni, salads), but the most emblematic dish is a particular pasta e fagioli prepared with tubetti (short, smooth pasta), extra virgin olive oil.
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