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SF0332218
The Lucanian area involved is that of the Pollino Park (Chiaromonte, aggrappato, Teana, Fardella and Caldera). In past centuries farmers produced wheat only to pay taxes, and what little was left did not make it possible to meet family needs. For this it was mixed with flours of other grains (oats and barley) and legumes (chickpeas and fava beans or field beans) creating a mixture called mischiglio. today, it is produced by mixing wheat flour of the ancient Carosella variety or the Senatore Cappelli variety, with varying proportions oats, barley, chickpeas and fava beans.
SF0332216
The Lucanian area involved is that of the Pollino Park (Chiaromonte, aggrappato, Teana, Fardella and Caldera). In past centuries farmers produced wheat only to pay taxes, and what little was left did not make it possible to meet family needs. For this it was mixed with flours of other grains (oats and barley) and legumes (chickpeas and fava beans or field beans) creating a mixture called mischiglio. today, it is produced by mixing wheat flour of the ancient Carosella variety or the Senatore Cappelli variety, with varying proportions oats, barley, chickpeas and fava beans.
SF0332215
The Lucanian area involved is that of the Pollino Park (Chiaromonte, aggrappato, Teana, Fardella and Caldera). In past centuries farmers produced wheat only to pay taxes, and what little was left did not make it possible to meet family needs. For this it was mixed with flours of other grains (oats and barley) and legumes (chickpeas and fava beans or field beans) creating a mixture called mischiglio. today, it is produced by mixing wheat flour of the ancient Carosella variety or the Senatore Cappelli variety, with varying proportions oats, barley, chickpeas and fava beans.
SF0332214
The Lucanian area involved is that of the Pollino Park (Chiaromonte, aggrappato, Teana, Fardella and Caldera). In past centuries farmers produced wheat only to pay taxes, and what little was left did not make it possible to meet family needs. For this it was mixed with flours of other grains (oats and barley) and legumes (chickpeas and fava beans or field beans) creating a mixture called mischiglio. today, it is produced by mixing wheat flour of the ancient Carosella variety or the Senatore Cappelli variety, with varying proportions oats, barley, chickpeas and fava beans.
SF0332213
The Lucanian area involved is that of the Pollino Park (Chiaromonte, aggrappato, Teana, Fardella and Caldera). In past centuries farmers produced wheat only to pay taxes, and what little was left did not make it possible to meet family needs. For this it was mixed with flours of other grains (oats and barley) and legumes (chickpeas and fava beans or field beans) creating a mixture called mischiglio. today, it is produced by mixing wheat flour of the ancient Carosella variety or the Senatore Cappelli variety, with varying proportions oats, barley, chickpeas and fava beans.
SF0332211
The Lucanian area involved is that of the Pollino Park (Chiaromonte, aggrappato, Teana, Fardella and Caldera). In past centuries farmers produced wheat only to pay taxes, and what little was left did not make it possible to meet family needs. For this it was mixed with flours of other grains (oats and barley) and legumes (chickpeas and fava beans or field beans) creating a mixture called mischiglio. today, it is produced by mixing wheat flour of the ancient Carosella variety or the Senatore Cappelli variety, with varying proportions oats, barley, chickpeas and fava beans.
SF0332209
The Lucanian area involved is that of the Pollino Park (Chiaromonte, aggrappato, Teana, Fardella and Caldera). In past centuries farmers produced wheat only to pay taxes, and what little was left did not make it possible to meet family needs. For this it was mixed with flours of other grains (oats and barley) and legumes (chickpeas and fava beans or field beans) creating a mixture called mischiglio. today, it is produced by mixing wheat flour of the ancient Carosella variety or the Senatore Cappelli variety, with varying proportions oats, barley, chickpeas and fava beans.
SF0332208
The Lucanian area involved is that of the Pollino Park (Chiaromonte, aggrappato, Teana, Fardella and Caldera). In past centuries farmers produced wheat only to pay taxes, and what little was left did not make it possible to meet family needs. For this it was mixed with flours of other grains (oats and barley) and legumes (chickpeas and fava beans or field beans) creating a mixture called mischiglio. today, it is produced by mixing wheat flour of the ancient Carosella variety or the Senatore Cappelli variety, with varying proportions oats, barley, chickpeas and fava beans.
SF0332207
The Lucanian area involved is that of the Pollino Park (Chiaromonte, aggrappato, Teana, Fardella and Caldera). In past centuries farmers produced wheat only to pay taxes, and what little was left did not make it possible to meet family needs. For this it was mixed with flours of other grains (oats and barley) and legumes (chickpeas and fava beans or field beans) creating a mixture called mischiglio. today, it is produced by mixing wheat flour of the ancient Carosella variety or the Senatore Cappelli variety, with varying proportions oats, barley, chickpeas and fava beans.
SF0280148
Carinthia is the cradle region of Austria for the Slow Food Travel model.
It was precisely among these valleys and pastures that Slow Food Travel was first tested and implemented internationally, leading to the development of the Slow Food Travel destination Alpe Adria in the Geiltal and Lesachtal valleys, which was followed by Marktplatz MittelKärnten
SF0280139
Carinthia is the cradle region of Austria for the Slow Food Travel model.
It was precisely among these valleys and pastures that Slow Food Travel was first tested and implemented internationally, leading to the development of the Slow Food Travel destination Alpe Adria in the Geiltal and Lesachtal valleys, which was followed by Marktplatz MittelKärnten
SF0257194
Carinthia is the cradle region of Austria for the Slow Food Travel model.
It was precisely among these valleys and pastures that Slow Food Travel was first tested and implemented internationally, leading to the development of the Slow Food Travel destination Alpe Adria in the Geiltal and Lesachtal valleys, which was followed by Marktplatz MittelKärnten
SF0257193
Carinthia is the cradle region of Austria for the Slow Food Travel model.
It was precisely among these valleys and pastures that Slow Food Travel was first tested and implemented internationally, leading to the development of the Slow Food Travel destination Alpe Adria in the Geiltal and Lesachtal valleys, which was followed by Marktplatz MittelKärnten
SF0234308
In spring, the streets, gardens and fields of the small village of Itxassou in the center of the French Basque region fill with the colors and scents of cherry blossoms. The trees are scattered around the orchards or at the edges of fields in Itxassou, from the valley floor up to the mountain flanks.
Many varieties of Itxassou cherries exist, including Peloa, Xapata and Belxa, as well as the rarer Markichta and Garoua.
Itxassou cherries are excellent eaten fresh, but they are also used in various typical recipes, like jam, the traditional Gâteau Basque, cherry syrup and sweet-and-sour cherries.
SF0176813
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.
SF0176780
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.
SF0176746
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.
SF0007048
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.
SF0007003
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.