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SF0298485
Feeling Biodiverse project funded by the EduCare announcement
SF0298484
Feeling Biodiverse project funded by the EduCare announcement
SF0298441
Tenuta Vega de Ribes
SF0291305
The Lepini give hospitality and well-being to the spirit. Here there is “beautiful, healthy and fair” travel for all.
The landscape is shaped by the major historic centers placed to guard the historic Roman roads, the Appian Way and the Via Latina, which marked the events and places.
Atelier Ceramica Antocchi - Cori
SF0291116
The Wichi indigenous people live in the arid zone of the central Chaco, a land characterized by little rain for much of the year and intense downpours in the month of November. One of the most important products for the community is honey gathered from wild bees, known in the indigenous language as twatsaj. The Wichi are not beekeepers; they do not rear the bees in hives, but collect the honey from hollow trees.
SF0291109
The Wichi indigenous people live in the arid zone of the central Chaco, a land characterized by little rain for much of the year and intense downpours in the month of November. One of the most important products for the community is honey gathered from wild bees, known in the indigenous language as twatsaj. The Wichi are not beekeepers; they do not rear the bees in hives, but collect the honey from hollow trees.
SF0283664
A semi-hard Alpine cheese with a 5 to 10 kg wheel and a 5-8 cm heel. The minimum maturing period is 50 days, but can easily be extended if placed in natural environments with the correct temperature and humidity.
SF0283663
A semi-hard Alpine cheese with a 5 to 10 kg wheel and a 5-8 cm heel. The minimum maturing period is 50 days, but can easily be extended if placed in natural environments with the correct temperature and humidity.
SF0283662
A semi-hard Alpine cheese with a 5 to 10 kg wheel and a 5-8 cm heel. The minimum maturing period is 50 days, but can easily be extended if placed in natural environments with the correct temperature and humidity.
SF0283661
A semi-hard Alpine cheese with a 5 to 10 kg wheel and a 5-8 cm heel. The minimum maturing period is 50 days, but can easily be extended if placed in natural environments with the correct temperature and humidity.
SF0283660
A semi-hard Alpine cheese with a 5 to 10 kg wheel and a 5-8 cm heel. The minimum maturing period is 50 days, but can easily be extended if placed in natural environments with the correct temperature and humidity.
SF0283659
A semi-hard Alpine cheese with a 5 to 10 kg wheel and a 5-8 cm heel. The minimum maturing period is 50 days, but can easily be extended if placed in natural environments with the correct temperature and humidity.
SF0283658
A semi-hard Alpine cheese with a 5 to 10 kg wheel and a 5-8 cm heel. The minimum maturing period is 50 days, but can easily be extended if placed in natural environments with the correct temperature and humidity.
SF0283657
A semi-hard Alpine cheese with a 5 to 10 kg wheel and a 5-8 cm heel. The minimum maturing period is 50 days, but can easily be extended if placed in natural environments with the correct temperature and humidity.
SF0283656
A semi-hard Alpine cheese with a 5 to 10 kg wheel and a 5-8 cm heel. The minimum maturing period is 50 days, but can easily be extended if placed in natural environments with the correct temperature and humidity.
SF0283655
A semi-hard Alpine cheese with a 5 to 10 kg wheel and a 5-8 cm heel. The minimum maturing period is 50 days, but can easily be extended if placed in natural environments with the correct temperature and humidity.
SF0283654
A semi-hard Alpine cheese with a 5 to 10 kg wheel and a 5-8 cm heel. The minimum maturing period is 50 days, but can easily be extended if placed in natural environments with the correct temperature and humidity.
SF0283653
A semi-hard Alpine cheese with a 5 to 10 kg wheel and a 5-8 cm heel. The minimum maturing period is 50 days, but can easily be extended if placed in natural environments with the correct temperature and humidity.
SF0283652
A semi-hard Alpine cheese with a 5 to 10 kg wheel and a 5-8 cm heel. The minimum maturing period is 50 days, but can easily be extended if placed in natural environments with the correct temperature and humidity.
SF0283651
A semi-hard Alpine cheese with a 5 to 10 kg wheel and a 5-8 cm heel. The minimum maturing period is 50 days, but can easily be extended if placed in natural environments with the correct temperature and humidity.
SF0278703
Located in the far north of Albania, the Kelmend region remains one of Europe’s least known and most inaccessible. Among Kelmend’s many typical products, mishavin stands out for its complexity and typicalness. It belongs to the “cheese in a sack” family, found across the Balkan peninsula and Anatolia. It is made only in the summer months, when the animals graze freely on the slopes of the Trojane mountains, and eaten through the long winter. White in color, tending towards straw-yellow, it has a grainy structure which becomes denser with aging and a buttery texture, with notes of forest and hay and a finish that becomes more piquant over time.
SF0257163
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
SF0247414
Slow Food Youth Network (SFYN) Uganda
SF0242912
The Piemonte da Diamantina area, in the Brazilian state of Bahia, is dominated by the caatinga, literally “gray forest” in the indigenous Tupi-Guaraní language, an ecosystem found only in the country’s semi-arid region.
This ecosystem is home to the Melipona quadrifasciata anthidioides bee which is much larger than other bees from the same family, and can survive very hot temperatures.
Around 10 to 11 millimeters long, the stingless andaçaia bee (also known as amanaçaí, amanaçaia, manaçaia and mandaçaia-grande) has a black head and thorax, rust-colored wings and an abdomen with yellow stripes that are wider than those on other species.
SF0242911
The Piemonte da Diamantina area, in the Brazilian state of Bahia, is dominated by the caatinga, literally “gray forest” in the indigenous Tupi-Guaraní language, an ecosystem found only in the country’s semi-arid region.
This ecosystem is home to the Melipona quadrifasciata anthidioides bee which is much larger than other bees from the same family, and can survive very hot temperatures.
Around 10 to 11 millimeters long, the stingless andaçaia bee (also known as amanaçaí, amanaçaia, manaçaia and mandaçaia-grande) has a black head and thorax, rust-colored wings and an abdomen with yellow stripes that are wider than those on other species.
SF0242910
The Piemonte da Diamantina area, in the Brazilian state of Bahia, is dominated by the caatinga, literally “gray forest” in the indigenous Tupi-Guaraní language, an ecosystem found only in the country’s semi-arid region.
This ecosystem is home to the Melipona quadrifasciata anthidioides bee which is much larger than other bees from the same family, and can survive very hot temperatures.
Around 10 to 11 millimeters long, the stingless andaçaia bee (also known as amanaçaí, amanaçaia, manaçaia and mandaçaia-grande) has a black head and thorax, rust-colored wings and an abdomen with yellow stripes that are wider than those on other species.
SF0242908
The Piemonte da Diamantina area, in the Brazilian state of Bahia, is dominated by the caatinga, literally “gray forest” in the indigenous Tupi-Guaraní language, an ecosystem found only in the country’s semi-arid region.
This ecosystem is home to the Melipona quadrifasciata anthidioides bee which is much larger than other bees from the same family, and can survive very hot temperatures.
Around 10 to 11 millimeters long, the stingless andaçaia bee (also known as amanaçaí, amanaçaia, manaçaia and mandaçaia-grande) has a black head and thorax, rust-colored wings and an abdomen with yellow stripes that are wider than those on other species.
SF0242902
The Piemonte da Diamantina area, in the Brazilian state of Bahia, is dominated by the caatinga, literally “gray forest” in the indigenous Tupi-Guaraní language, an ecosystem found only in the country’s semi-arid region.
This ecosystem is home to the Melipona quadrifasciata anthidioides bee which is much larger than other bees from the same family, and can survive very hot temperatures.
Around 10 to 11 millimeters long, the stingless andaçaia bee (also known as amanaçaí, amanaçaia, manaçaia and mandaçaia-grande) has a black head and thorax, rust-colored wings and an abdomen with yellow stripes that are wider than those on other species.
SF0086533
In northern Belarus not far from the Russian and Latvian borders lies the district of Rosson, a wooded, wetland area in the Vitebsk region. On the Nischa River, which plunges into the Daugava river as it makes its way to the Baltic Sea, is the village of Kliastizy, with its one hundred or so white-rimmed wooden houses settled upon the hills.
Here, one of the inhabitants’ oldest traditions is collecting berries and wild herbs.
SF0086532
In northern Belarus not far from the Russian and Latvian borders lies the district of Rosson, a wooded, wetland area in the Vitebsk region. On the Nischa River, which plunges into the Daugava river as it makes its way to the Baltic Sea, is the village of Kliastizy, with its one hundred or so white-rimmed wooden houses settled upon the hills.
Here, one of the inhabitants’ oldest traditions is collecting berries and wild herbs.
SF0047732
Auvergne is a green region in the heart of France, known for its extraordinary volcanic massif, spas and springs, but also for its dairy heritage.
Today, in France, out of 200,000 salers cows, only 3,000 (1.5 percent) are milked, with an annual milk production of 2,500-3,000 liters (compared to an average of 6,000-8,000 liters in the Cantal region). Yet salers feed their calves, plus offer milk that is perfectly suited for cheese production. A complete system, but less productive.
SF0047731
Auvergne is a green region in the heart of France, known for its extraordinary volcanic massif, spas and springs, but also for its dairy heritage.
Today, in France, out of 200,000 salers cows, only 3,000 (1.5 percent) are milked, with an annual milk production of 2,500-3,000 liters (compared to an average of 6,000-8,000 liters in the Cantal region). Yet salers feed their calves, plus offer milk that is perfectly suited for cheese production. A complete system, but less productive.
SF0008654
Sir iz mijeha (“cheese in a sack”) from Herzegovina is characterized by the large chestnut-colored sheepskin sack that encases it. The size of the sheepwhose skin provides the casing for the cheese dictates the size of the finished product, which ranges from thirty to seventy kilograms. The sack is what makes this product unique.
SF0008609
Sir iz mijeha (“cheese in a sack”) from Herzegovina is characterized by the large chestnut-colored sheepskin sack that encases it. The size of the sheepwhose skin provides the casing for the cheese dictates the size of the finished product, which ranges from thirty to seventy kilograms. The sack is what makes this product unique.