Refine search
No keyword found to refine search
Photographer
Project name
Location
Person
857 documents found
| 1 | 15 |
Documents per page :
SF0289902
Slow Food Presidium of the Tivoli Pizzutello Grape
Slow Food Presidium of the Tivoli Pizzutello Grape
SF0289900
Slow Food Presidium of the Tivoli Pizzutello Grape
Slow Food Presidium of the Tivoli Pizzutello Grape
SF0289899
Slow Food Presidium of the Tivoli Pizzutello Grape
Slow Food Presidium of the Tivoli Pizzutello Grape
SF0319343
International Earth Markets Meeting. Earth Market delegates from Colombia, Puerto Rico, Krakow, Hanoi, Adana, Tarsus, Barcelona.
International Earth Markets Meeting. Earth Market delegates from Colombia, Puerto Rico, Krakow, Hanoi, Adana, Tarsus, Barcelona.
SF0311581
The former slaughterhouse in Rome, currently called the Testaccio Slaughterhouse, was originally a complex of pavilions located on the slopes of the Monte dei cocci used for the slaughter and distribution of meat destined for the capital.
The former slaughterhouse in Rome, currently called the Testaccio Slaughterhouse, was originally a complex of pavilions located on the slopes of the Monte dei cocci used for the slaughter and distribution of meat destined for the capital.
SF0311579
The former slaughterhouse in Rome, currently called the Testaccio Slaughterhouse, was originally a complex of pavilions located on the slopes of the Monte dei cocci used for the slaughter and distribution of meat destined for the capital.
The former slaughterhouse in Rome, currently called the Testaccio Slaughterhouse, was originally a complex of pavilions located on the slopes of the Monte dei cocci used for the slaughter and distribution of meat destined for the capital.
SF0311578
The former slaughterhouse in Rome, currently called the Testaccio Slaughterhouse, was originally a complex of pavilions located on the slopes of the Monte dei cocci used for the slaughter and distribution of meat destined for the capital.
The former slaughterhouse in Rome, currently called the Testaccio Slaughterhouse, was originally a complex of pavilions located on the slopes of the Monte dei cocci used for the slaughter and distribution of meat destined for the capital.
SF0311577
The former slaughterhouse in Rome, currently called the Testaccio Slaughterhouse, was originally a complex of pavilions located on the slopes of the Monte dei cocci used for the slaughter and distribution of meat destined for the capital.
The former slaughterhouse in Rome, currently called the Testaccio Slaughterhouse, was originally a complex of pavilions located on the slopes of the Monte dei cocci used for the slaughter and distribution of meat destined for the capital.
SF0311576
The former slaughterhouse in Rome, currently called the Testaccio Slaughterhouse, was originally a complex of pavilions located on the slopes of the Monte dei cocci used for the slaughter and distribution of meat destined for the capital.
The former slaughterhouse in Rome, currently called the Testaccio Slaughterhouse, was originally a complex of pavilions located on the slopes of the Monte dei cocci used for the slaughter and distribution of meat destined for the capital.
SF0308664
Don Silvestro apricots are of medium size and white to yellow in color. Their flavor is intense, unique and almost unknown these days, a part from a few growers that cultivate this variety for personal consumption or small-scale restaurant use.
Don Silvestro apricots are of medium size and white to yellow in color. Their flavor is intense, unique and almost unknown these days, a part from a few growers that cultivate this variety for personal consumption or small-scale restaurant use.
SF0308413
Riano Pangiallo
Riano Pangiallo
SF0308405
SF0308404
SF0308403
SF0308402
SF0308401
SF0308400
SF0308399
SF0308398
SF0308397
SF0308396
SF0308395
SF0308394
SF0308393
SF0308392
Sea urchins
Sea urchins
SF0308390
Civitavecchia Easter Pizza.
Civitavecchia Easter Pizza.
SF0308389
Pizza a fiamma (literally “flame pizza”) is presented in its traditional oval shape and with a crust that is at least one mm. thick, while the crumb is basically non-existent.
Pizza a fiamma (literally “flame pizza”) is presented in its traditional oval shape and with a crust that is at least one mm. thick, while the crumb is basically non-existent.
SF0308388
Graffignan Pizza.
Graffignan Pizza.
SF0308387
Quadruple sheep
Quadruple sheep
SF0308384
Vignanello Pamparito Bread
Vignanello Pamparito Bread
SF0308383
SF0308382
SF0308381
The Bebè apple has a slightly flattened shape at the poles and is yellow-white with bright red hues, similar to the Calville family.
The Bebè apple has a slightly flattened shape at the poles and is yellow-white with bright red hues, similar to the Calville family.
SF0308380
SF0308376
The Rascino plateu is a large karst valley in the Cicolano region of Lazio, which is near Rieti, on the border with Abruzzo at 1,300 meters above sea level.
The Rascino plateu is a large karst valley in the Cicolano region of Lazio, which is near Rieti, on the border with Abruzzo at 1,300 meters above sea level.
SF0308375
Onano lentils have been grown in the municipality of the same name and a very limited neighboring area for centuries; the legumes have been mentioned in documents dating back to 1561. The variety is large, round and flavourful, light brown in color with marbling ranging from lead gray to ash pink to green.
Onano lentils have been grown in the municipality of the same name and a very limited neighboring area for centuries; the legumes have been mentioned in documents dating back to 1561. The variety is large, round and flavourful, light brown in color with marbling ranging from lead gray to ash pink to green.
SF0308374
Lane andremmappa is a fresh pasta typical of Capranica Prenestina, a typical Sunday dish reminiscent of Capranica's peasant poverty of the past. The traditional recipe calls for a few poor and simple ingredients, such as flour, bran and water.
Lane andremmappa is a fresh pasta typical of Capranica Prenestina, a typical Sunday dish reminiscent of Capranica's peasant poverty of the past. The traditional recipe calls for a few poor and simple ingredients, such as flour, bran and water.
SF0308373
SF0308372
Solco Dritto chickpea
Solco Dritto chickpea
SF0308371
Giuncata of the Monti Reatini
Giuncata of the Monti Reatini
SF0308370
Flour, sugar and eggs. These are the only ingredients necessary to make Giglietti, a simple biscuit rooted in history. Giglietti are in fact closely linked to the fate of Roman nobility, in particular of the Barberini family, lords of Palestrina (in Lazio).
Flour, sugar and eggs. These are the only ingredients necessary to make Giglietti, a simple biscuit rooted in history. Giglietti are in fact closely linked to the fate of Roman nobility, in particular of the Barberini family, lords of Palestrina (in Lazio).
SF0308369
Homemade egg pasta, so thin that it melts in the mouth: the pasta from Canepina, locally called Canepina fieno, boasts very old origins and is known and loved throughout Italy.
Homemade egg pasta, so thin that it melts in the mouth: the pasta from Canepina, locally called Canepina fieno, boasts very old origins and is known and loved throughout Italy.
SF0308368
Vallepietra Bean
Vallepietra Bean
SF0308367
The carne been (fagiolo carne or, as it is known in the local dialect, facòlo a kkàrne) is a local variety of common bean (Phaseolus vulgaris) from Fabrica di Roma, a town in Viterbo Province, Lazio.
The carne been (fagiolo carne or, as it is known in the local dialect, facòlo a kkàrne) is a local variety of common bean (Phaseolus vulgaris) from Fabrica di Roma, a town in Viterbo Province, Lazio.
SF0308366
The Lake Turano pea bean (fagiolo a pisello in Italian) is an ecotype of the common bean (Phaseolus vulgaris) cultivated on the mountain slopes surrounding Lake Turano, in the province of Rieti. The fields where the pea beans grow lie at an elevation of about 900 meters above sea level, and are difficult to access because of the steep terrain.
The Lake Turano pea bean (fagiolo a pisello in Italian) is an ecotype of the common bean (Phaseolus vulgaris) cultivated on the mountain slopes surrounding Lake Turano, in the province of Rieti. The fields where the pea beans grow lie at an elevation of about 900 meters above sea level, and are difficult to access because of the steep terrain.
SF0308365
The Purgatory bean is small, white and round, similar to a Cannellini bean, but with a more delicate taste and a thin skin, historically cultivated in the towns of Gradoli, Acquapendente and Onano.
The Purgatory bean is small, white and round, similar to a Cannellini bean, but with a more delicate taste and a thin skin, historically cultivated in the towns of Gradoli, Acquapendente and Onano.
SF0308364
Suricchio Bean
Suricchio Bean
SF0308363
SF0308362
Ancient maize variety cultivated in the mountain municipality of Vallepietra. The variety has an upright habit and can reach heights of between 1.50 m and 1.90 m.
Ancient maize variety cultivated in the mountain municipality of Vallepietra. The variety has an upright habit and can reach heights of between 1.50 m and 1.90 m.
SF0308361
It is still possible to find raw milk conciato cheese, an almost forgotten cheese, in the municipalities of Picinisco and San Vittore, in the area of lower Lazio on the border with Campania.
It is still possible to find raw milk conciato cheese, an almost forgotten cheese, in the municipalities of Picinisco and San Vittore, in the area of lower Lazio on the border with Campania.
SF0308360
It is still possible to find raw milk conciato cheese, an almost forgotten cheese, in the municipalities of Picinisco and San Vittore, in the area of lower Lazio on the border with Campania.
It is still possible to find raw milk conciato cheese, an almost forgotten cheese, in the municipalities of Picinisco and San Vittore, in the area of lower Lazio on the border with Campania.
SF0308358
The ciammellocco is a doughnut typical of Cretone, a town in the province of Rome, and is said to have originated in the early 1900s.
The ciammellocco is a doughnut typical of Cretone, a town in the province of Rome, and is said to have originated in the early 1900s.
SF0308357
The ciambellone, or ciammellò cake, is a traditional savory cookie in the form of a knot from the municipality of Gallicano, and is the star of the feast celebrated on January 17th: Saint Anthony the Abbot. Originally it was at times shaped like a ciambellone cake, and continues to be made in some households in this shape.
The ciambellone, or ciammellò cake, is a traditional savory cookie in the form of a knot from the municipality of Gallicano, and is the star of the feast celebrated on January 17th: Saint Anthony the Abbot. Originally it was at times shaped like a ciambellone cake, and continues to be made in some households in this shape.
SF0308356
The Serronese doughnut is a medium-sized doughnut (10-15 cm in diameter), the shape of which is characterised by the characteristic lacework made during preparation.
The Serronese doughnut is a medium-sized doughnut (10-15 cm in diameter), the shape of which is characterised by the characteristic lacework made during preparation.
SF0308355
This ring-shaped little cake (more or less like a douhgnut) has very simple ingredients: flour, yeast, eggs, extravirgin olive oil, laurel infusion, aniseeds and salt.
This ring-shaped little cake (more or less like a douhgnut) has very simple ingredients: flour, yeast, eggs, extravirgin olive oil, laurel infusion, aniseeds and salt.
SF0308354
The wedding ring (ciambella in dialect) is a typical sweet from Rocca di Papa, a mountain village in the Castelli Romani in the province of Rome. The shape is round and medium-sized (about 12 cm in diameter, although today the size of everyday doughnuts has decreased).
The wedding ring (ciambella in dialect) is a typical sweet from Rocca di Papa, a mountain village in the Castelli Romani in the province of Rome. The shape is round and medium-sized (about 12 cm in diameter, although today the size of everyday doughnuts has decreased).
SF0308353
The flatland countryside around the town of Priverno, close to the Amaseno river, is home to a variety of sprouting broccoli (Brassica Oleracea) locally referred to as chiacchietegli and characterized by a purple colour and delicate taste.
The flatland countryside around the town of Priverno, close to the Amaseno river, is home to a variety of sprouting broccoli (Brassica Oleracea) locally referred to as chiacchietegli and characterized by a purple colour and delicate taste.
SF0308352
Solco Dritto Chickpea
Solco Dritto Chickpea
SF0308351
SF0308350
Artichoke of Orte
Artichoke of Orte
Next page