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SF0261942
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
SF0261941
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
SF0257178
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
SF0257177
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
SF0057210
Pan di sorc, a sweet and spicy bread, full of contaminations that families in the Gemona area prepared for the holidays but consumed and gave away especially at Christmas. Each family once had its own recipe, which basically called for a mixture of cinquantino corn flour (the "sorc" in the Friulian language), rye and wheat, with the addition of dried figs and sometimes raisins and fennel seeds.
SF0016761
Originating in the Basque Country and known as arto gorria, maize grand roux has an ancient and original history. It spread from the 16th century in the northern regions of the area.
Practically abandoned in the early 20th century, when local farmers began sowing the more productive American varieties, grand roux made its reappearance in the French Basque Country in the 1990s.
SF0016760
Originating in the Basque Country and known as arto gorria, maize grand roux has an ancient and original history. It spread from the 16th century in the northern regions of the area.
Practically abandoned in the early 20th century, when local farmers began sowing the more productive American varieties, grand roux made its reappearance in the French Basque Country in the 1990s.
SF0016759
Originating in the Basque Country and known as arto gorria, maize grand roux has an ancient and original history. It spread from the 16th century in the northern regions of the area.
Practically abandoned in the early 20th century, when local farmers began sowing the more productive American varieties, grand roux made its reappearance in the French Basque Country in the 1990s.
SF0016731
Originating in the Basque Country and known as arto gorria, maize grand roux has an ancient and original history. It spread from the 16th century in the northern regions of the area.
Practically abandoned in the early 20th century, when local farmers began sowing the more productive American varieties, grand roux made its reappearance in the French Basque Country in the 1990s.
SF0016727
Originating in the Basque Country and known as arto gorria, maize grand roux has an ancient and original history. It spread from the 16th century in the northern regions of the area.
Practically abandoned in the early 20th century, when local farmers began sowing the more productive American varieties, grand roux made its reappearance in the French Basque Country in the 1990s.
SF0016725
Originating in the Basque Country and known as arto gorria, maize grand roux has an ancient and original history. It spread from the 16th century in the northern regions of the area.
Practically abandoned in the early 20th century, when local farmers began sowing the more productive American varieties, grand roux made its reappearance in the French Basque Country in the 1990s.
SF0016723
Originating in the Basque Country and known as arto gorria, maize grand roux has an ancient and original history. It spread from the 16th century in the northern regions of the area.
Practically abandoned in the early 20th century, when local farmers began sowing the more productive American varieties, grand roux made its reappearance in the French Basque Country in the 1990s.
SF0007068
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.
SF0007067
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.