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SF0323542
Known as the Drubiaglio flat blonde onion, this ecotype is distinguished by its size (7-10 cm in diameter), the shape of the bulb (flat and round), the colour (with the outer layer being a golden blond or straw yellow and the inside being white), sweetness and digestibility. It can be eaten fresh or preserved for autumn and winter (da serbo).
Known as the Drubiaglio flat blonde onion, this ecotype is distinguished by its size (7-10 cm in diameter), the shape of the bulb (flat and round), the colour (with the outer layer being a golden blond or straw yellow and the inside being white), sweetness and digestibility. It can be eaten fresh or preserved for autumn and winter (da serbo).
SF0323541
Known as the Drubiaglio flat blonde onion, this ecotype is distinguished by its size (7-10 cm in diameter), the shape of the bulb (flat and round), the colour (with the outer layer being a golden blond or straw yellow and the inside being white), sweetness and digestibility. It can be eaten fresh or preserved for autumn and winter (da serbo).
Known as the Drubiaglio flat blonde onion, this ecotype is distinguished by its size (7-10 cm in diameter), the shape of the bulb (flat and round), the colour (with the outer layer being a golden blond or straw yellow and the inside being white), sweetness and digestibility. It can be eaten fresh or preserved for autumn and winter (da serbo).
SF0323538
Known as the Drubiaglio flat blonde onion, this ecotype is distinguished by its size (7-10 cm in diameter), the shape of the bulb (flat and round), the colour (with the outer layer being a golden blond or straw yellow and the inside being white), sweetness and digestibility. It can be eaten fresh or preserved for autumn and winter (da serbo).
Known as the Drubiaglio flat blonde onion, this ecotype is distinguished by its size (7-10 cm in diameter), the shape of the bulb (flat and round), the colour (with the outer layer being a golden blond or straw yellow and the inside being white), sweetness and digestibility. It can be eaten fresh or preserved for autumn and winter (da serbo).
SF0323537
Known as the Drubiaglio flat blonde onion, this ecotype is distinguished by its size (7-10 cm in diameter), the shape of the bulb (flat and round), the colour (with the outer layer being a golden blond or straw yellow and the inside being white), sweetness and digestibility. It can be eaten fresh or preserved for autumn and winter (da serbo).
Known as the Drubiaglio flat blonde onion, this ecotype is distinguished by its size (7-10 cm in diameter), the shape of the bulb (flat and round), the colour (with the outer layer being a golden blond or straw yellow and the inside being white), sweetness and digestibility. It can be eaten fresh or preserved for autumn and winter (da serbo).
SF0323535
Known as the Drubiaglio flat blonde onion, this ecotype is distinguished by its size (7-10 cm in diameter), the shape of the bulb (flat and round), the colour (with the outer layer being a golden blond or straw yellow and the inside being white), sweetness and digestibility. It can be eaten fresh or preserved for autumn and winter (da serbo).
Known as the Drubiaglio flat blonde onion, this ecotype is distinguished by its size (7-10 cm in diameter), the shape of the bulb (flat and round), the colour (with the outer layer being a golden blond or straw yellow and the inside being white), sweetness and digestibility. It can be eaten fresh or preserved for autumn and winter (da serbo).
SF0323534
Known as the Drubiaglio flat blonde onion, this ecotype is distinguished by its size (7-10 cm in diameter), the shape of the bulb (flat and round), the colour (with the outer layer being a golden blond or straw yellow and the inside being white), sweetness and digestibility. It can be eaten fresh or preserved for autumn and winter (da serbo).
Known as the Drubiaglio flat blonde onion, this ecotype is distinguished by its size (7-10 cm in diameter), the shape of the bulb (flat and round), the colour (with the outer layer being a golden blond or straw yellow and the inside being white), sweetness and digestibility. It can be eaten fresh or preserved for autumn and winter (da serbo).
SF0323532
Known as the Drubiaglio flat blonde onion, this ecotype is distinguished by its size (7-10 cm in diameter), the shape of the bulb (flat and round), the colour (with the outer layer being a golden blond or straw yellow and the inside being white), sweetness and digestibility. It can be eaten fresh or preserved for autumn and winter (da serbo).
Known as the Drubiaglio flat blonde onion, this ecotype is distinguished by its size (7-10 cm in diameter), the shape of the bulb (flat and round), the colour (with the outer layer being a golden blond or straw yellow and the inside being white), sweetness and digestibility. It can be eaten fresh or preserved for autumn and winter (da serbo).
SF0323531
Known as the Drubiaglio flat blonde onion, this ecotype is distinguished by its size (7-10 cm in diameter), the shape of the bulb (flat and round), the colour (with the outer layer being a golden blond or straw yellow and the inside being white), sweetness and digestibility. It can be eaten fresh or preserved for autumn and winter (da serbo).
Known as the Drubiaglio flat blonde onion, this ecotype is distinguished by its size (7-10 cm in diameter), the shape of the bulb (flat and round), the colour (with the outer layer being a golden blond or straw yellow and the inside being white), sweetness and digestibility. It can be eaten fresh or preserved for autumn and winter (da serbo).
SF0323530
Known as the Drubiaglio flat blonde onion, this ecotype is distinguished by its size (7-10 cm in diameter), the shape of the bulb (flat and round), the colour (with the outer layer being a golden blond or straw yellow and the inside being white), sweetness and digestibility. It can be eaten fresh or preserved for autumn and winter (da serbo).
Known as the Drubiaglio flat blonde onion, this ecotype is distinguished by its size (7-10 cm in diameter), the shape of the bulb (flat and round), the colour (with the outer layer being a golden blond or straw yellow and the inside being white), sweetness and digestibility. It can be eaten fresh or preserved for autumn and winter (da serbo).
SF0323529
Known as the Drubiaglio flat blonde onion, this ecotype is distinguished by its size (7-10 cm in diameter), the shape of the bulb (flat and round), the colour (with the outer layer being a golden blond or straw yellow and the inside being white), sweetness and digestibility. It can be eaten fresh or preserved for autumn and winter (da serbo).
Known as the Drubiaglio flat blonde onion, this ecotype is distinguished by its size (7-10 cm in diameter), the shape of the bulb (flat and round), the colour (with the outer layer being a golden blond or straw yellow and the inside being white), sweetness and digestibility. It can be eaten fresh or preserved for autumn and winter (da serbo).
SF0323528
Known as the Drubiaglio flat blonde onion, this ecotype is distinguished by its size (7-10 cm in diameter), the shape of the bulb (flat and round), the colour (with the outer layer being a golden blond or straw yellow and the inside being white), sweetness and digestibility. It can be eaten fresh or preserved for autumn and winter (da serbo).
Known as the Drubiaglio flat blonde onion, this ecotype is distinguished by its size (7-10 cm in diameter), the shape of the bulb (flat and round), the colour (with the outer layer being a golden blond or straw yellow and the inside being white), sweetness and digestibility. It can be eaten fresh or preserved for autumn and winter (da serbo).
SF0323527
Known as the Drubiaglio flat blonde onion, this ecotype is distinguished by its size (7-10 cm in diameter), the shape of the bulb (flat and round), the colour (with the outer layer being a golden blond or straw yellow and the inside being white), sweetness and digestibility. It can be eaten fresh or preserved for autumn and winter (da serbo).
Known as the Drubiaglio flat blonde onion, this ecotype is distinguished by its size (7-10 cm in diameter), the shape of the bulb (flat and round), the colour (with the outer layer being a golden blond or straw yellow and the inside being white), sweetness and digestibility. It can be eaten fresh or preserved for autumn and winter (da serbo).
SF0323526
Known as the Drubiaglio flat blonde onion, this ecotype is distinguished by its size (7-10 cm in diameter), the shape of the bulb (flat and round), the colour (with the outer layer being a golden blond or straw yellow and the inside being white), sweetness and digestibility. It can be eaten fresh or preserved for autumn and winter (da serbo).
Known as the Drubiaglio flat blonde onion, this ecotype is distinguished by its size (7-10 cm in diameter), the shape of the bulb (flat and round), the colour (with the outer layer being a golden blond or straw yellow and the inside being white), sweetness and digestibility. It can be eaten fresh or preserved for autumn and winter (da serbo).
SF0323525
Known as the Drubiaglio flat blonde onion, this ecotype is distinguished by its size (7-10 cm in diameter), the shape of the bulb (flat and round), the colour (with the outer layer being a golden blond or straw yellow and the inside being white), sweetness and digestibility. It can be eaten fresh or preserved for autumn and winter (da serbo).
Known as the Drubiaglio flat blonde onion, this ecotype is distinguished by its size (7-10 cm in diameter), the shape of the bulb (flat and round), the colour (with the outer layer being a golden blond or straw yellow and the inside being white), sweetness and digestibility. It can be eaten fresh or preserved for autumn and winter (da serbo).
SF0323524
Known as the Drubiaglio flat blonde onion, this ecotype is distinguished by its size (7-10 cm in diameter), the shape of the bulb (flat and round), the colour (with the outer layer being a golden blond or straw yellow and the inside being white), sweetness and digestibility. It can be eaten fresh or preserved for autumn and winter (da serbo).
Known as the Drubiaglio flat blonde onion, this ecotype is distinguished by its size (7-10 cm in diameter), the shape of the bulb (flat and round), the colour (with the outer layer being a golden blond or straw yellow and the inside being white), sweetness and digestibility. It can be eaten fresh or preserved for autumn and winter (da serbo).
SF0323514
Known as the Drubiaglio flat blonde onion, this ecotype is distinguished by its size (7-10 cm in diameter), the shape of the bulb (flat and round), the colour (with the outer layer being a golden blond or straw yellow and the inside being white), sweetness and digestibility. It can be eaten fresh or preserved for autumn and winter (da serbo).
Known as the Drubiaglio flat blonde onion, this ecotype is distinguished by its size (7-10 cm in diameter), the shape of the bulb (flat and round), the colour (with the outer layer being a golden blond or straw yellow and the inside being white), sweetness and digestibility. It can be eaten fresh or preserved for autumn and winter (da serbo).
SF0323513
Known as the Drubiaglio flat blonde onion, this ecotype is distinguished by its size (7-10 cm in diameter), the shape of the bulb (flat and round), the colour (with the outer layer being a golden blond or straw yellow and the inside being white), sweetness and digestibility. It can be eaten fresh or preserved for autumn and winter (da serbo).
Known as the Drubiaglio flat blonde onion, this ecotype is distinguished by its size (7-10 cm in diameter), the shape of the bulb (flat and round), the colour (with the outer layer being a golden blond or straw yellow and the inside being white), sweetness and digestibility. It can be eaten fresh or preserved for autumn and winter (da serbo).
SF0295319
The fruit is of medium size, with intense red shades. The shape is spheroidal with a very deep and hollow suture, a characteristic that distinguishes it from all other varieties and that gives it its name. The fury skin on the surface of the peel is very fine, almost velvety. The pulp is white-green, has a fine texture and is very balanced in flavour in terms of sweetness and acidity. The peach has intense fragrances and aromas, that are no longer found in the main varieties on the market today.
The fruit is of medium size, with intense red shades. The shape is spheroidal with a very deep and hollow suture, a characteristic that distinguishes it from all other varieties and that gives it its name. The fury skin on the surface of the peel is very fine, almost velvety. The pulp is white-green, has a fine texture and is very balanced in flavour in terms of sweetness and acidity. The peach has intense fragrances and aromas, that are no longer found in the main varieties on the market today.
SF0295315
The fruit is of medium size, with intense red shades. The shape is spheroidal with a very deep and hollow suture, a characteristic that distinguishes it from all other varieties and that gives it its name. The fury skin on the surface of the peel is very fine, almost velvety. The pulp is white-green, has a fine texture and is very balanced in flavour in terms of sweetness and acidity. The peach has intense fragrances and aromas, that are no longer found in the main varieties on the market today.
The fruit is of medium size, with intense red shades. The shape is spheroidal with a very deep and hollow suture, a characteristic that distinguishes it from all other varieties and that gives it its name. The fury skin on the surface of the peel is very fine, almost velvety. The pulp is white-green, has a fine texture and is very balanced in flavour in terms of sweetness and acidity. The peach has intense fragrances and aromas, that are no longer found in the main varieties on the market today.
SF0295314
The fruit is of medium size, with intense red shades. The shape is spheroidal with a very deep and hollow suture, a characteristic that distinguishes it from all other varieties and that gives it its name. The fury skin on the surface of the peel is very fine, almost velvety. The pulp is white-green, has a fine texture and is very balanced in flavour in terms of sweetness and acidity. The peach has intense fragrances and aromas, that are no longer found in the main varieties on the market today.
The fruit is of medium size, with intense red shades. The shape is spheroidal with a very deep and hollow suture, a characteristic that distinguishes it from all other varieties and that gives it its name. The fury skin on the surface of the peel is very fine, almost velvety. The pulp is white-green, has a fine texture and is very balanced in flavour in terms of sweetness and acidity. The peach has intense fragrances and aromas, that are no longer found in the main varieties on the market today.
SF0295313
The fruit is of medium size, with intense red shades. The shape is spheroidal with a very deep and hollow suture, a characteristic that distinguishes it from all other varieties and that gives it its name. The fury skin on the surface of the peel is very fine, almost velvety. The pulp is white-green, has a fine texture and is very balanced in flavour in terms of sweetness and acidity. The peach has intense fragrances and aromas, that are no longer found in the main varieties on the market today.
The fruit is of medium size, with intense red shades. The shape is spheroidal with a very deep and hollow suture, a characteristic that distinguishes it from all other varieties and that gives it its name. The fury skin on the surface of the peel is very fine, almost velvety. The pulp is white-green, has a fine texture and is very balanced in flavour in terms of sweetness and acidity. The peach has intense fragrances and aromas, that are no longer found in the main varieties on the market today.
SF0290150
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.
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.
SF0290145
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.
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.
SF0290132
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.
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.
SF0290123
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.
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.
SF0290120
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.
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.
SF0290114
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.
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.
SF0290110
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.
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.
SF0210698
SF0323405
The moco bean was documented in the Valle Bormida (in the area of southern Piedmont and northern Liguria) in the late 1800s through the mid-1900s (evidence until 1942), with cultivation widespread in many municipalities of the Valley, and, in particular, in Cairo Montenotte in the Basili and Citti areas, and in Cengio in the town of Rocchetta. In fact, among the sayings in use in the 1930-40s by the residents of Rocchetta was ‘cui ed rucchetta magia mochi’ (who lives in Rucchetta eats moco). The reference was clear; those from Rocchetta were called ‘mangia mochi’ (moco eaters) due to the widespread cultivation and consumption of this legume, abandoned after World War II.
The moco bean was documented in the Valle Bormida (in the area of southern Piedmont and northern Liguria) in the late 1800s through the mid-1900s (evidence until 1942), with cultivation widespread in many municipalities of the Valley, and, in particular, in Cairo Montenotte in the Basili and Citti areas, and in Cengio in the town of Rocchetta. In fact, among the sayings in use in the 1930-40s by the residents of Rocchetta was ‘cui ed rucchetta magia mochi’ (who lives in Rucchetta eats moco). The reference was clear; those from Rocchetta were called ‘mangia mochi’ (moco eaters) due to the widespread cultivation and consumption of this legume, abandoned after World War II.
SF0324271
Perched on the heights of Tunisia's Mont el Gorrâa, 600 meters above sea level, the gardens of the Djebba el Olia oasis form a unique agroforestry system. In ancient orchards, fig trees were always associated with other fruit crops such as olives, apples, quinces, and grapes. The small village of Djebba is unique for the large number of fig varieties. All fig trees are cultivated by lineage according to the rules of a village-specific customary law.
Perched on the heights of Tunisia's Mont el Gorrâa, 600 meters above sea level, the gardens of the Djebba el Olia oasis form a unique agroforestry system. In ancient orchards, fig trees were always associated with other fruit crops such as olives, apples, quinces, and grapes. The small village of Djebba is unique for the large number of fig varieties. All fig trees are cultivated by lineage according to the rules of a village-specific customary law.
SF0323608
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.
SF0323601
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.
SF0323600
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.
SF0323599
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.
SF0323598
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.
SF0323595
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.
SF0323594
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.
SF0323593
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.
SF0323592
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.
SF0323589
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.
SF0323588
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.
SF0323587
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.
SF0323582
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.
SF0323581
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.
SF0323580
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.
SF0323579
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.
SF0323572
A producer from the Nkhonthwa Coffee Growing Community picks ripe cherries
A producer from the Nkhonthwa Coffee Growing Community picks ripe cherries
SF0323429
The moco bean was documented in the Valle Bormida (in the area of southern Piedmont and northern Liguria) in the late 1800s through the mid-1900s (evidence until 1942), with cultivation widespread in many municipalities of the Valley, and, in particular, in Cairo Montenotte in the Basili and Citti areas, and in Cengio in the town of Rocchetta. In fact, among the sayings in use in the 1930-40s by the residents of Rocchetta was ‘cui ed rucchetta magia mochi’ (who lives in Rucchetta eats moco). The reference was clear; those from Rocchetta were called ‘mangia mochi’ (moco eaters) due to the widespread cultivation and consumption of this legume, abandoned after World War II.
The moco bean was documented in the Valle Bormida (in the area of southern Piedmont and northern Liguria) in the late 1800s through the mid-1900s (evidence until 1942), with cultivation widespread in many municipalities of the Valley, and, in particular, in Cairo Montenotte in the Basili and Citti areas, and in Cengio in the town of Rocchetta. In fact, among the sayings in use in the 1930-40s by the residents of Rocchetta was ‘cui ed rucchetta magia mochi’ (who lives in Rucchetta eats moco). The reference was clear; those from Rocchetta were called ‘mangia mochi’ (moco eaters) due to the widespread cultivation and consumption of this legume, abandoned after World War II.
SF0323427
The moco bean was documented in the Valle Bormida (in the area of southern Piedmont and northern Liguria) in the late 1800s through the mid-1900s (evidence until 1942), with cultivation widespread in many municipalities of the Valley, and, in particular, in Cairo Montenotte in the Basili and Citti areas, and in Cengio in the town of Rocchetta. In fact, among the sayings in use in the 1930-40s by the residents of Rocchetta was ‘cui ed rucchetta magia mochi’ (who lives in Rucchetta eats moco). The reference was clear; those from Rocchetta were called ‘mangia mochi’ (moco eaters) due to the widespread cultivation and consumption of this legume, abandoned after World War II.
The moco bean was documented in the Valle Bormida (in the area of southern Piedmont and northern Liguria) in the late 1800s through the mid-1900s (evidence until 1942), with cultivation widespread in many municipalities of the Valley, and, in particular, in Cairo Montenotte in the Basili and Citti areas, and in Cengio in the town of Rocchetta. In fact, among the sayings in use in the 1930-40s by the residents of Rocchetta was ‘cui ed rucchetta magia mochi’ (who lives in Rucchetta eats moco). The reference was clear; those from Rocchetta were called ‘mangia mochi’ (moco eaters) due to the widespread cultivation and consumption of this legume, abandoned after World War II.
SF0323423
The moco bean was documented in the Valle Bormida (in the area of southern Piedmont and northern Liguria) in the late 1800s through the mid-1900s (evidence until 1942), with cultivation widespread in many municipalities of the Valley, and, in particular, in Cairo Montenotte in the Basili and Citti areas, and in Cengio in the town of Rocchetta. In fact, among the sayings in use in the 1930-40s by the residents of Rocchetta was ‘cui ed rucchetta magia mochi’ (who lives in Rucchetta eats moco). The reference was clear; those from Rocchetta were called ‘mangia mochi’ (moco eaters) due to the widespread cultivation and consumption of this legume, abandoned after World War II.
The moco bean was documented in the Valle Bormida (in the area of southern Piedmont and northern Liguria) in the late 1800s through the mid-1900s (evidence until 1942), with cultivation widespread in many municipalities of the Valley, and, in particular, in Cairo Montenotte in the Basili and Citti areas, and in Cengio in the town of Rocchetta. In fact, among the sayings in use in the 1930-40s by the residents of Rocchetta was ‘cui ed rucchetta magia mochi’ (who lives in Rucchetta eats moco). The reference was clear; those from Rocchetta were called ‘mangia mochi’ (moco eaters) due to the widespread cultivation and consumption of this legume, abandoned after World War II.
SF0323421
The moco bean was documented in the Valle Bormida (in the area of southern Piedmont and northern Liguria) in the late 1800s through the mid-1900s (evidence until 1942), with cultivation widespread in many municipalities of the Valley, and, in particular, in Cairo Montenotte in the Basili and Citti areas, and in Cengio in the town of Rocchetta. In fact, among the sayings in use in the 1930-40s by the residents of Rocchetta was ‘cui ed rucchetta magia mochi’ (who lives in Rucchetta eats moco). The reference was clear; those from Rocchetta were called ‘mangia mochi’ (moco eaters) due to the widespread cultivation and consumption of this legume, abandoned after World War II.
The moco bean was documented in the Valle Bormida (in the area of southern Piedmont and northern Liguria) in the late 1800s through the mid-1900s (evidence until 1942), with cultivation widespread in many municipalities of the Valley, and, in particular, in Cairo Montenotte in the Basili and Citti areas, and in Cengio in the town of Rocchetta. In fact, among the sayings in use in the 1930-40s by the residents of Rocchetta was ‘cui ed rucchetta magia mochi’ (who lives in Rucchetta eats moco). The reference was clear; those from Rocchetta were called ‘mangia mochi’ (moco eaters) due to the widespread cultivation and consumption of this legume, abandoned after World War II.
SF0323419
The moco bean was documented in the Valle Bormida (in the area of southern Piedmont and northern Liguria) in the late 1800s through the mid-1900s (evidence until 1942), with cultivation widespread in many municipalities of the Valley, and, in particular, in Cairo Montenotte in the Basili and Citti areas, and in Cengio in the town of Rocchetta. In fact, among the sayings in use in the 1930-40s by the residents of Rocchetta was ‘cui ed rucchetta magia mochi’ (who lives in Rucchetta eats moco). The reference was clear; those from Rocchetta were called ‘mangia mochi’ (moco eaters) due to the widespread cultivation and consumption of this legume, abandoned after World War II.
The moco bean was documented in the Valle Bormida (in the area of southern Piedmont and northern Liguria) in the late 1800s through the mid-1900s (evidence until 1942), with cultivation widespread in many municipalities of the Valley, and, in particular, in Cairo Montenotte in the Basili and Citti areas, and in Cengio in the town of Rocchetta. In fact, among the sayings in use in the 1930-40s by the residents of Rocchetta was ‘cui ed rucchetta magia mochi’ (who lives in Rucchetta eats moco). The reference was clear; those from Rocchetta were called ‘mangia mochi’ (moco eaters) due to the widespread cultivation and consumption of this legume, abandoned after World War II.
SF0323408
The moco bean was documented in the Valle Bormida (in the area of southern Piedmont and northern Liguria) in the late 1800s through the mid-1900s (evidence until 1942), with cultivation widespread in many municipalities of the Valley, and, in particular, in Cairo Montenotte in the Basili and Citti areas, and in Cengio in the town of Rocchetta. In fact, among the sayings in use in the 1930-40s by the residents of Rocchetta was ‘cui ed rucchetta magia mochi’ (who lives in Rucchetta eats moco). The reference was clear; those from Rocchetta were called ‘mangia mochi’ (moco eaters) due to the widespread cultivation and consumption of this legume, abandoned after World War II.
The moco bean was documented in the Valle Bormida (in the area of southern Piedmont and northern Liguria) in the late 1800s through the mid-1900s (evidence until 1942), with cultivation widespread in many municipalities of the Valley, and, in particular, in Cairo Montenotte in the Basili and Citti areas, and in Cengio in the town of Rocchetta. In fact, among the sayings in use in the 1930-40s by the residents of Rocchetta was ‘cui ed rucchetta magia mochi’ (who lives in Rucchetta eats moco). The reference was clear; those from Rocchetta were called ‘mangia mochi’ (moco eaters) due to the widespread cultivation and consumption of this legume, abandoned after World War II.
SF0323407
The moco bean was documented in the Valle Bormida (in the area of southern Piedmont and northern Liguria) in the late 1800s through the mid-1900s (evidence until 1942), with cultivation widespread in many municipalities of the Valley, and, in particular, in Cairo Montenotte in the Basili and Citti areas, and in Cengio in the town of Rocchetta. In fact, among the sayings in use in the 1930-40s by the residents of Rocchetta was ‘cui ed rucchetta magia mochi’ (who lives in Rucchetta eats moco). The reference was clear; those from Rocchetta were called ‘mangia mochi’ (moco eaters) due to the widespread cultivation and consumption of this legume, abandoned after World War II.
The moco bean was documented in the Valle Bormida (in the area of southern Piedmont and northern Liguria) in the late 1800s through the mid-1900s (evidence until 1942), with cultivation widespread in many municipalities of the Valley, and, in particular, in Cairo Montenotte in the Basili and Citti areas, and in Cengio in the town of Rocchetta. In fact, among the sayings in use in the 1930-40s by the residents of Rocchetta was ‘cui ed rucchetta magia mochi’ (who lives in Rucchetta eats moco). The reference was clear; those from Rocchetta were called ‘mangia mochi’ (moco eaters) due to the widespread cultivation and consumption of this legume, abandoned after World War II.
SF0323406
The moco bean was documented in the Valle Bormida (in the area of southern Piedmont and northern Liguria) in the late 1800s through the mid-1900s (evidence until 1942), with cultivation widespread in many municipalities of the Valley, and, in particular, in Cairo Montenotte in the Basili and Citti areas, and in Cengio in the town of Rocchetta. In fact, among the sayings in use in the 1930-40s by the residents of Rocchetta was ‘cui ed rucchetta magia mochi’ (who lives in Rucchetta eats moco). The reference was clear; those from Rocchetta were called ‘mangia mochi’ (moco eaters) due to the widespread cultivation and consumption of this legume, abandoned after World War II.
The moco bean was documented in the Valle Bormida (in the area of southern Piedmont and northern Liguria) in the late 1800s through the mid-1900s (evidence until 1942), with cultivation widespread in many municipalities of the Valley, and, in particular, in Cairo Montenotte in the Basili and Citti areas, and in Cengio in the town of Rocchetta. In fact, among the sayings in use in the 1930-40s by the residents of Rocchetta was ‘cui ed rucchetta magia mochi’ (who lives in Rucchetta eats moco). The reference was clear; those from Rocchetta were called ‘mangia mochi’ (moco eaters) due to the widespread cultivation and consumption of this legume, abandoned after World War II.
SF0313306
SF0313305
SF0309060
The Francavilla Fontana confetto riccio is a spheroidal shaped sugar covered almond which has a rough white coloured surface. Round almonds
Raffaele Leobilla between son Salvatore and father Salvatore.
The Francavilla Fontana confetto riccio is a spheroidal shaped sugar covered almond which has a rough white coloured surface. Round almonds
Raffaele Leobilla between son Salvatore and father Salvatore.
SF0309059
The Francavilla Fontana confetto riccio is a spheroidal shaped sugar covered almond which has a rough white coloured surface. Round almonds
Raffaele Leobilla between son Salvatore and father Salvatore.
The Francavilla Fontana confetto riccio is a spheroidal shaped sugar covered almond which has a rough white coloured surface. Round almonds
Raffaele Leobilla between son Salvatore and father Salvatore.
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