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SF0337893
The Villnösser Brillenschaf – literally spectacle-wearing sheep from the Villnöss Valley – is the oldest sheep breed in Alto Adige, having developed in the 18th century from a local strain of the Austrian Kärntner Brillenschaf, which in turn derives from a cross between the Alte Heimische Landschläge, the Bergamasca and the Paduaner Seidenschaf.
The sheep can be recognized by their white fleece and black rings around their eyes (the “spectacles”), and the black coloring on at least a third or a half of their ears. In the past the breed was raised for meat and wool. It was lucky to escape the Fascist breed-improvement policies in the 1930s, which targeted livestock used for food and sought to replace native breeds with more productive international alternatives.
SF0337892
The Villnösser Brillenschaf – literally spectacle-wearing sheep from the Villnöss Valley – is the oldest sheep breed in Alto Adige, having developed in the 18th century from a local strain of the Austrian Kärntner Brillenschaf, which in turn derives from a cross between the Alte Heimische Landschläge, the Bergamasca and the Paduaner Seidenschaf.
The sheep can be recognized by their white fleece and black rings around their eyes (the “spectacles”), and the black coloring on at least a third or a half of their ears. In the past the breed was raised for meat and wool. It was lucky to escape the Fascist breed-improvement policies in the 1930s, which targeted livestock used for food and sought to replace native breeds with more productive international alternatives.
SF0323268
The wonderful Varaita Valley, Piedmont, Italy
SF0296737
The population of Alia preserves the most diverse artisan knowledge: for the production of carpets, embroidery, lace, baskets, wrought iron objects and sweets. Among the latter, the most iconic sweet from the area is undoubtedly the scattata.
SF0296736
The population of Alia preserves the most diverse artisan knowledge: for the production of carpets, embroidery, lace, baskets, wrought iron objects and sweets. Among the latter, the most iconic sweet from the area is undoubtedly the scattata.
SF0296735
The population of Alia preserves the most diverse artisan knowledge: for the production of carpets, embroidery, lace, baskets, wrought iron objects and sweets. Among the latter, the most iconic sweet from the area is undoubtedly the scattata.
SF0296734
The population of Alia preserves the most diverse artisan knowledge: for the production of carpets, embroidery, lace, baskets, wrought iron objects and sweets. Among the latter, the most iconic sweet from the area is undoubtedly the scattata.
SF0296733
The population of Alia preserves the most diverse artisan knowledge: for the production of carpets, embroidery, lace, baskets, wrought iron objects and sweets. Among the latter, the most iconic sweet from the area is undoubtedly the scattata.
SF0294881
The population of Alia preserves the most diverse artisan knowledge: for the production of carpets, embroidery, lace, baskets, wrought iron objects and sweets. Among the latter, the most iconic sweet from the area is undoubtedly the scattata.
SF0294880
The population of Alia preserves the most diverse artisan knowledge: for the production of carpets, embroidery, lace, baskets, wrought iron objects and sweets. Among the latter, the most iconic sweet from the area is undoubtedly the scattata.
SF0294879
The population of Alia preserves the most diverse artisan knowledge: for the production of carpets, embroidery, lace, baskets, wrought iron objects and sweets. Among the latter, the most iconic sweet from the area is undoubtedly the scattata.
SF0294878
The population of Alia preserves the most diverse artisan knowledge: for the production of carpets, embroidery, lace, baskets, wrought iron objects and sweets. Among the latter, the most iconic sweet from the area is undoubtedly the scattata.
SF0294877
The population of Alia preserves the most diverse artisan knowledge: for the production of carpets, embroidery, lace, baskets, wrought iron objects and sweets. Among the latter, the most iconic sweet from the area is undoubtedly the scattata.
SF0294876
The population of Alia preserves the most diverse artisan knowledge: for the production of carpets, embroidery, lace, baskets, wrought iron objects and sweets. Among the latter, the most iconic sweet from the area is undoubtedly the scattata.
SF0294875
The population of Alia preserves the most diverse artisan knowledge: for the production of carpets, embroidery, lace, baskets, wrought iron objects and sweets. Among the latter, the most iconic sweet from the area is undoubtedly the scattata.
SF0294874
The population of Alia preserves the most diverse artisan knowledge: for the production of carpets, embroidery, lace, baskets, wrought iron objects and sweets. Among the latter, the most iconic sweet from the area is undoubtedly the scattata.
SF0294873
The population of Alia preserves the most diverse artisan knowledge: for the production of carpets, embroidery, lace, baskets, wrought iron objects and sweets. Among the latter, the most iconic sweet from the area is undoubtedly the scattata.
SF0294872
The population of Alia preserves the most diverse artisan knowledge: for the production of carpets, embroidery, lace, baskets, wrought iron objects and sweets. Among the latter, the most iconic sweet from the area is undoubtedly the scattata.
SF0294871
The population of Alia preserves the most diverse artisan knowledge: for the production of carpets, embroidery, lace, baskets, wrought iron objects and sweets. Among the latter, the most iconic sweet from the area is undoubtedly the scattata.
SF0294870
The population of Alia preserves the most diverse artisan knowledge: for the production of carpets, embroidery, lace, baskets, wrought iron objects and sweets. Among the latter, the most iconic sweet from the area is undoubtedly the scattata.
SF0289902
Slow Food Presidium of the Tivoli Pizzutello Grape
SF0289900
Slow Food Presidium of the Tivoli Pizzutello Grape
SF0289899
Slow Food Presidium of the Tivoli Pizzutello Grape
SF0286786
As early as the early 1800s, beans, lentils and broad beans were grown in San Quirino. The economic value of San Quirino beans at that time was high: at the Pordenone market the price exceeded that of oats and corn itself. The San Quirino bean belongs to the Phaseolus vulgaris species.
These are elongated, light brown beans with a white eye and a dark brown iris. They are traditionally harvested by hand, weeding the plants (dwarf and grown in rows), letting them dry and then beating them with wooden sticks.
SF0286785
As early as the early 1800s, beans, lentils and broad beans were grown in San Quirino. The economic value of San Quirino beans at that time was high: at the Pordenone market the price exceeded that of oats and corn itself. The San Quirino bean belongs to the Phaseolus vulgaris species.
These are elongated, light brown beans with a white eye and a dark brown iris. They are traditionally harvested by hand, weeding the plants (dwarf and grown in rows), letting them dry and then beating them with wooden sticks.
SF0281014
In the first half of the last century, the San Luca Artichoke was one of the main crops grown on the hillsides south of Bologna. Violet artichokes are also very common in the Romagna area, but their cultivation in the clayey soil of the Bolognese hills gives the San Luca Artichokes a fresh, herbaceous flavor, with notes of licorice root. The older generations remember how, thanks to these characteristics, the variety was once appreciated and known across the region, representing a significant source of pride—and income—for the local growers. With the depopulation of the countryside in the 1970s, this variety also began to be abandoned. These days, the farms that used to be home to the most productive artichoke fields have been turned into luxury residences with aesthetic rather than functional gardens.
SF0281013
In the first half of the last century, the San Luca Artichoke was one of the main crops grown on the hillsides south of Bologna. Violet artichokes are also very common in the Romagna area, but their cultivation in the clayey soil of the Bolognese hills gives the San Luca Artichokes a fresh, herbaceous flavor, with notes of licorice root. The older generations remember how, thanks to these characteristics, the variety was once appreciated and known across the region, representing a significant source of pride—and income—for the local growers. With the depopulation of the countryside in the 1970s, this variety also began to be abandoned. These days, the farms that used to be home to the most productive artichoke fields have been turned into luxury residences with aesthetic rather than functional gardens.
SF0274744
Apples have been cultivated in Friuli-Venezia Giulia since at least the time of the Romans, but it was between the end of the 1700s and the start of the 1800s that apple growing in Friuli really developed, particularly in hilly and mountain areas. From the end of the 19th century until the First World War, the region’s apples were exported around northern Europe (to Austria in particular), to Egypt and even to the United States. Today the majority of these apples have been replaced by modern varieties, and in many cases only a few trees survive. But a few heirloom varieties are still cultivated and appreciated, even if the numbers are smaller than in the past.
SF0274743
Apples have been cultivated in Friuli-Venezia Giulia since at least the time of the Romans, but it was between the end of the 1700s and the start of the 1800s that apple growing in Friuli really developed, particularly in hilly and mountain areas. From the end of the 19th century until the First World War, the region’s apples were exported around northern Europe (to Austria in particular), to Egypt and even to the United States. Today the majority of these apples have been replaced by modern varieties, and in many cases only a few trees survive. But a few heirloom varieties are still cultivated and appreciated, even if the numbers are smaller than in the past.
SF0274742
Apples have been cultivated in Friuli-Venezia Giulia since at least the time of the Romans, but it was between the end of the 1700s and the start of the 1800s that apple growing in Friuli really developed, particularly in hilly and mountain areas. From the end of the 19th century until the First World War, the region’s apples were exported around northern Europe (to Austria in particular), to Egypt and even to the United States. Today the majority of these apples have been replaced by modern varieties, and in many cases only a few trees survive. But a few heirloom varieties are still cultivated and appreciated, even if the numbers are smaller than in the past.
SF0274741
Apples have been cultivated in Friuli-Venezia Giulia since at least the time of the Romans, but it was between the end of the 1700s and the start of the 1800s that apple growing in Friuli really developed, particularly in hilly and mountain areas. From the end of the 19th century until the First World War, the region’s apples were exported around northern Europe (to Austria in particular), to Egypt and even to the United States. Today the majority of these apples have been replaced by modern varieties, and in many cases only a few trees survive. But a few heirloom varieties are still cultivated and appreciated, even if the numbers are smaller than in the past.
SF0274740
Apples have been cultivated in Friuli-Venezia Giulia since at least the time of the Romans, but it was between the end of the 1700s and the start of the 1800s that apple growing in Friuli really developed, particularly in hilly and mountain areas. From the end of the 19th century until the First World War, the region’s apples were exported around northern Europe (to Austria in particular), to Egypt and even to the United States. Today the majority of these apples have been replaced by modern varieties, and in many cases only a few trees survive. But a few heirloom varieties are still cultivated and appreciated, even if the numbers are smaller than in the past.
SF0274739
Apples have been cultivated in Friuli-Venezia Giulia since at least the time of the Romans, but it was between the end of the 1700s and the start of the 1800s that apple growing in Friuli really developed, particularly in hilly and mountain areas. From the end of the 19th century until the First World War, the region’s apples were exported around northern Europe (to Austria in particular), to Egypt and even to the United States. Today the majority of these apples have been replaced by modern varieties, and in many cases only a few trees survive. But a few heirloom varieties are still cultivated and appreciated, even if the numbers are smaller than in the past.
SF0274738
Apples have been cultivated in Friuli-Venezia Giulia since at least the time of the Romans, but it was between the end of the 1700s and the start of the 1800s that apple growing in Friuli really developed, particularly in hilly and mountain areas. From the end of the 19th century until the First World War, the region’s apples were exported around northern Europe (to Austria in particular), to Egypt and even to the United States. Today the majority of these apples have been replaced by modern varieties, and in many cases only a few trees survive. But a few heirloom varieties are still cultivated and appreciated, even if the numbers are smaller than in the past.
SF0274737
Apples have been cultivated in Friuli-Venezia Giulia since at least the time of the Romans, but it was between the end of the 1700s and the start of the 1800s that apple growing in Friuli really developed, particularly in hilly and mountain areas. From the end of the 19th century until the First World War, the region’s apples were exported around northern Europe (to Austria in particular), to Egypt and even to the United States. Today the majority of these apples have been replaced by modern varieties, and in many cases only a few trees survive. But a few heirloom varieties are still cultivated and appreciated, even if the numbers are smaller than in the past.
SF0274736
Apples have been cultivated in Friuli-Venezia Giulia since at least the time of the Romans, but it was between the end of the 1700s and the start of the 1800s that apple growing in Friuli really developed, particularly in hilly and mountain areas. From the end of the 19th century until the First World War, the region’s apples were exported around northern Europe (to Austria in particular), to Egypt and even to the United States. Today the majority of these apples have been replaced by modern varieties, and in many cases only a few trees survive. But a few heirloom varieties are still cultivated and appreciated, even if the numbers are smaller than in the past.
SF0274735
Apples have been cultivated in Friuli-Venezia Giulia since at least the time of the Romans, but it was between the end of the 1700s and the start of the 1800s that apple growing in Friuli really developed, particularly in hilly and mountain areas. From the end of the 19th century until the First World War, the region’s apples were exported around northern Europe (to Austria in particular), to Egypt and even to the United States. Today the majority of these apples have been replaced by modern varieties, and in many cases only a few trees survive. But a few heirloom varieties are still cultivated and appreciated, even if the numbers are smaller than in the past.
SF0274734
Apples have been cultivated in Friuli-Venezia Giulia since at least the time of the Romans, but it was between the end of the 1700s and the start of the 1800s that apple growing in Friuli really developed, particularly in hilly and mountain areas. From the end of the 19th century until the First World War, the region’s apples were exported around northern Europe (to Austria in particular), to Egypt and even to the United States. Today the majority of these apples have been replaced by modern varieties, and in many cases only a few trees survive. But a few heirloom varieties are still cultivated and appreciated, even if the numbers are smaller than in the past.
SF0274707
As early as the early 1800s, beans, lentils and broad beans were grown in San Quirino. The economic value of San Quirino beans at that time was high: at the Pordenone market the price exceeded that of oats and corn itself. The San Quirino bean belongs to the Phaseolus vulgaris species.
These are elongated, light brown beans with a white eye and a dark brown iris. They are traditionally harvested by hand, weeding the plants (dwarf and grown in rows), letting them dry and then beating them with wooden sticks.
SF0274703
As early as the early 1800s, beans, lentils and broad beans were grown in San Quirino. The economic value of San Quirino beans at that time was high: at the Pordenone market the price exceeded that of oats and corn itself. The San Quirino bean belongs to the Phaseolus vulgaris species.
These are elongated, light brown beans with a white eye and a dark brown iris. They are traditionally harvested by hand, weeding the plants (dwarf and grown in rows), letting them dry and then beating them with wooden sticks.
SF0274699
As early as the early 1800s, beans, lentils and broad beans were grown in San Quirino. The economic value of San Quirino beans at that time was high: at the Pordenone market the price exceeded that of oats and corn itself. The San Quirino bean belongs to the Phaseolus vulgaris species.
These are elongated, light brown beans with a white eye and a dark brown iris. They are traditionally harvested by hand, weeding the plants (dwarf and grown in rows), letting them dry and then beating them with wooden sticks.
SF0274689
As early as the early 1800s, beans, lentils and broad beans were grown in San Quirino. The economic value of San Quirino beans at that time was high: at the Pordenone market the price exceeded that of oats and corn itself. The San Quirino bean belongs to the Phaseolus vulgaris species.
These are elongated, light brown beans with a white eye and a dark brown iris. They are traditionally harvested by hand, weeding the plants (dwarf and grown in rows), letting them dry and then beating them with wooden sticks.
SF0274685
As early as the early 1800s, beans, lentils and broad beans were grown in San Quirino. The economic value of San Quirino beans at that time was high: at the Pordenone market the price exceeded that of oats and corn itself. The San Quirino bean belongs to the Phaseolus vulgaris species.
These are elongated, light brown beans with a white eye and a dark brown iris. They are traditionally harvested by hand, weeding the plants (dwarf and grown in rows), letting them dry and then beating them with wooden sticks.
SF0274683
As early as the early 1800s, beans, lentils and broad beans were grown in San Quirino. The economic value of San Quirino beans at that time was high: at the Pordenone market the price exceeded that of oats and corn itself. The San Quirino bean belongs to the Phaseolus vulgaris species.
These are elongated, light brown beans with a white eye and a dark brown iris. They are traditionally harvested by hand, weeding the plants (dwarf and grown in rows), letting them dry and then beating them with wooden sticks.
SF0274682
As early as the early 1800s, beans, lentils and broad beans were grown in San Quirino. The economic value of San Quirino beans at that time was high: at the Pordenone market the price exceeded that of oats and corn itself. The San Quirino bean belongs to the Phaseolus vulgaris species.
These are elongated, light brown beans with a white eye and a dark brown iris. They are traditionally harvested by hand, weeding the plants (dwarf and grown in rows), letting them dry and then beating them with wooden sticks.
SF0274676
As early as the early 1800s, beans, lentils and broad beans were grown in San Quirino. The economic value of San Quirino beans at that time was high: at the Pordenone market the price exceeded that of oats and corn itself. The San Quirino bean belongs to the Phaseolus vulgaris species.
These are elongated, light brown beans with a white eye and a dark brown iris. They are traditionally harvested by hand, weeding the plants (dwarf and grown in rows), letting them dry and then beating them with wooden sticks.
SF0274675
As early as the early 1800s, beans, lentils and broad beans were grown in San Quirino. The economic value of San Quirino beans at that time was high: at the Pordenone market the price exceeded that of oats and corn itself. The San Quirino bean belongs to the Phaseolus vulgaris species.
These are elongated, light brown beans with a white eye and a dark brown iris. They are traditionally harvested by hand, weeding the plants (dwarf and grown in rows), letting them dry and then beating them with wooden sticks.
SF0274674
As early as the early 1800s, beans, lentils and broad beans were grown in San Quirino. The economic value of San Quirino beans at that time was high: at the Pordenone market the price exceeded that of oats and corn itself. The San Quirino bean belongs to the Phaseolus vulgaris species.
These are elongated, light brown beans with a white eye and a dark brown iris. They are traditionally harvested by hand, weeding the plants (dwarf and grown in rows), letting them dry and then beating them with wooden sticks.
SF0274661
Along with transhumance, for generations families have handed down the technique of preparing formadi di mont, called çuç in Friulian tradition. A cheese that is little known and valued today.
The process involves mixing the milk from the night before (raw and partially skimmed) with freshly milked milk in the boiler. When the temperature reaches 32°- 36°C, rennet (bovine) is added and the curd is broken into grains as small as grains of rice. Then it is heated to 44°- 47°C for about 30 minutes. After a resting period in the boiler, the curds are extracted by hand, with the help of linen cloths, and placed in special moulds. The moulds are pressed and turned several times and, in the evening, are immersed in brine, where they remain for 24 hours. Finally they are arranged to dry on wooden boards. During aging, the wheels are cleaned and turned daily.
SF0274659
Along with transhumance, for generations families have handed down the technique of preparing formadi di mont, called çuç in Friulian tradition. A cheese that is little known and valued today.
The process involves mixing the milk from the night before (raw and partially skimmed) with freshly milked milk in the boiler. When the temperature reaches 32°- 36°C, rennet (bovine) is added and the curd is broken into grains as small as grains of rice. Then it is heated to 44°- 47°C for about 30 minutes. After a resting period in the boiler, the curds are extracted by hand, with the help of linen cloths, and placed in special moulds. The moulds are pressed and turned several times and, in the evening, are immersed in brine, where they remain for 24 hours. Finally they are arranged to dry on wooden boards. During aging, the wheels are cleaned and turned daily.
SF0274657
Along with transhumance, for generations families have handed down the technique of preparing formadi di mont, called çuç in Friulian tradition. A cheese that is little known and valued today.
The process involves mixing the milk from the night before (raw and partially skimmed) with freshly milked milk in the boiler. When the temperature reaches 32°- 36°C, rennet (bovine) is added and the curd is broken into grains as small as grains of rice. Then it is heated to 44°- 47°C for about 30 minutes. After a resting period in the boiler, the curds are extracted by hand, with the help of linen cloths, and placed in special moulds. The moulds are pressed and turned several times and, in the evening, are immersed in brine, where they remain for 24 hours. Finally they are arranged to dry on wooden boards. During aging, the wheels are cleaned and turned daily.
SF0232926
The lowest areas of the plateau are used for cultivating cereals, peas and lentils. Documentation of the cultivation of the lentil in the area around Saint-Flour dates back to the late 18th century.
The Auvergne area is famous for two cow's milk cheeses, salers and cantal: when their production increased, the lentil fields (whose demand was meanwhile decreasing) were gradually replaced by pastures.
SF0232925
The lowest areas of the plateau are used for cultivating cereals, peas and lentils. Documentation of the cultivation of the lentil in the area around Saint-Flour dates back to the late 18th century.
The Auvergne area is famous for two cow's milk cheeses, salers and cantal: when their production increased, the lentil fields (whose demand was meanwhile decreasing) were gradually replaced by pastures.
SF0232924
The lowest areas of the plateau are used for cultivating cereals, peas and lentils. Documentation of the cultivation of the lentil in the area around Saint-Flour dates back to the late 18th century.
The Auvergne area is famous for two cow's milk cheeses, salers and cantal: when their production increased, the lentil fields (whose demand was meanwhile decreasing) were gradually replaced by pastures.
SF0232923
The lowest areas of the plateau are used for cultivating cereals, peas and lentils. Documentation of the cultivation of the lentil in the area around Saint-Flour dates back to the late 18th century.
The Auvergne area is famous for two cow's milk cheeses, salers and cantal: when their production increased, the lentil fields (whose demand was meanwhile decreasing) were gradually replaced by pastures.