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SF0323984
Fodom cheese is a typical cheese from the municipality of Livinallongo del Col di Lana, whose name derives from the Ladino idiom corresponding to one of the hamlets in the municipality, it is made from raw milk from three milkings, two in the morning and one in the evening, partly with whole milk and partly skimmed by natural creaming. It is a cheese made from milk produced from grasses and hay mowed on the steepest slopes of the Belluno Dolomites.
Fodom cheese is a typical cheese from the municipality of Livinallongo del Col di Lana, whose name derives from the Ladino idiom corresponding to one of the hamlets in the municipality, it is made from raw milk from three milkings, two in the morning and one in the evening, partly with whole milk and partly skimmed by natural creaming. It is a cheese made from milk produced from grasses and hay mowed on the steepest slopes of the Belluno Dolomites.
SF0323983
Fodom cheese is a typical cheese from the municipality of Livinallongo del Col di Lana, whose name derives from the Ladino idiom corresponding to one of the hamlets in the municipality, it is made from raw milk from three milkings, two in the morning and one in the evening, partly with whole milk and partly skimmed by natural creaming. It is a cheese made from milk produced from grasses and hay mowed on the steepest slopes of the Belluno Dolomites.
Fodom cheese is a typical cheese from the municipality of Livinallongo del Col di Lana, whose name derives from the Ladino idiom corresponding to one of the hamlets in the municipality, it is made from raw milk from three milkings, two in the morning and one in the evening, partly with whole milk and partly skimmed by natural creaming. It is a cheese made from milk produced from grasses and hay mowed on the steepest slopes of the Belluno Dolomites.
SF0323982
Fodom cheese is a typical cheese from the municipality of Livinallongo del Col di Lana, whose name derives from the Ladino idiom corresponding to one of the hamlets in the municipality, it is made from raw milk from three milkings, two in the morning and one in the evening, partly with whole milk and partly skimmed by natural creaming. It is a cheese made from milk produced from grasses and hay mowed on the steepest slopes of the Belluno Dolomites.
Fodom cheese is a typical cheese from the municipality of Livinallongo del Col di Lana, whose name derives from the Ladino idiom corresponding to one of the hamlets in the municipality, it is made from raw milk from three milkings, two in the morning and one in the evening, partly with whole milk and partly skimmed by natural creaming. It is a cheese made from milk produced from grasses and hay mowed on the steepest slopes of the Belluno Dolomites.
SF0323981
Fodom cheese is a typical cheese from the municipality of Livinallongo del Col di Lana, whose name derives from the Ladino idiom corresponding to one of the hamlets in the municipality, it is made from raw milk from three milkings, two in the morning and one in the evening, partly with whole milk and partly skimmed by natural creaming. It is a cheese made from milk produced from grasses and hay mowed on the steepest slopes of the Belluno Dolomites.
Fodom cheese is a typical cheese from the municipality of Livinallongo del Col di Lana, whose name derives from the Ladino idiom corresponding to one of the hamlets in the municipality, it is made from raw milk from three milkings, two in the morning and one in the evening, partly with whole milk and partly skimmed by natural creaming. It is a cheese made from milk produced from grasses and hay mowed on the steepest slopes of the Belluno Dolomites.
SF0323980
Fodom cheese is a typical cheese from the municipality of Livinallongo del Col di Lana, whose name derives from the Ladino idiom corresponding to one of the hamlets in the municipality, it is made from raw milk from three milkings, two in the morning and one in the evening, partly with whole milk and partly skimmed by natural creaming. It is a cheese made from milk produced from grasses and hay mowed on the steepest slopes of the Belluno Dolomites.
Fodom cheese is a typical cheese from the municipality of Livinallongo del Col di Lana, whose name derives from the Ladino idiom corresponding to one of the hamlets in the municipality, it is made from raw milk from three milkings, two in the morning and one in the evening, partly with whole milk and partly skimmed by natural creaming. It is a cheese made from milk produced from grasses and hay mowed on the steepest slopes of the Belluno Dolomites.
SF0323979
Fodom cheese is a typical cheese from the municipality of Livinallongo del Col di Lana, whose name derives from the Ladino idiom corresponding to one of the hamlets in the municipality, it is made from raw milk from three milkings, two in the morning and one in the evening, partly with whole milk and partly skimmed by natural creaming. It is a cheese made from milk produced from grasses and hay mowed on the steepest slopes of the Belluno Dolomites.
Fodom cheese is a typical cheese from the municipality of Livinallongo del Col di Lana, whose name derives from the Ladino idiom corresponding to one of the hamlets in the municipality, it is made from raw milk from three milkings, two in the morning and one in the evening, partly with whole milk and partly skimmed by natural creaming. It is a cheese made from milk produced from grasses and hay mowed on the steepest slopes of the Belluno Dolomites.
SF0323978
Fodom cheese is a typical cheese from the municipality of Livinallongo del Col di Lana, whose name derives from the Ladino idiom corresponding to one of the hamlets in the municipality, it is made from raw milk from three milkings, two in the morning and one in the evening, partly with whole milk and partly skimmed by natural creaming. It is a cheese made from milk produced from grasses and hay mowed on the steepest slopes of the Belluno Dolomites.
Fodom cheese is a typical cheese from the municipality of Livinallongo del Col di Lana, whose name derives from the Ladino idiom corresponding to one of the hamlets in the municipality, it is made from raw milk from three milkings, two in the morning and one in the evening, partly with whole milk and partly skimmed by natural creaming. It is a cheese made from milk produced from grasses and hay mowed on the steepest slopes of the Belluno Dolomites.
SF0323974
Fodom cheese is a typical cheese from the municipality of Livinallongo del Col di Lana, whose name derives from the Ladino idiom corresponding to one of the hamlets in the municipality, it is made from raw milk from three milkings, two in the morning and one in the evening, partly with whole milk and partly skimmed by natural creaming. It is a cheese made from milk produced from grasses and hay mowed on the steepest slopes of the Belluno Dolomites.
Fodom cheese is a typical cheese from the municipality of Livinallongo del Col di Lana, whose name derives from the Ladino idiom corresponding to one of the hamlets in the municipality, it is made from raw milk from three milkings, two in the morning and one in the evening, partly with whole milk and partly skimmed by natural creaming. It is a cheese made from milk produced from grasses and hay mowed on the steepest slopes of the Belluno Dolomites.
SF0323630
Heroic viticulture practiced on the island of Giglio is wine production in extreme environmental conditions and on steep terrain overlooking the sea and inaccessible. Very often in a state of abandonment.
Heroic viticulture practiced on the island of Giglio is wine production in extreme environmental conditions and on steep terrain overlooking the sea and inaccessible. Very often in a state of abandonment.
SF0323626
Heroic viticulture practiced on the island of Giglio is wine production in extreme environmental conditions and on steep terrain overlooking the sea and inaccessible. Very often in a state of abandonment.
Heroic viticulture practiced on the island of Giglio is wine production in extreme environmental conditions and on steep terrain overlooking the sea and inaccessible. Very often in a state of abandonment.
SF0323625
Heroic viticulture practiced on the island of Giglio is wine production in extreme environmental conditions and on steep terrain overlooking the sea and inaccessible. Very often in a state of abandonment.
Heroic viticulture practiced on the island of Giglio is wine production in extreme environmental conditions and on steep terrain overlooking the sea and inaccessible. Very often in a state of abandonment.
SF0323621
Heroic viticulture practiced on the island of Giglio is wine production in extreme environmental conditions and on steep terrain overlooking the sea and inaccessible. Very often in a state of abandonment.
Heroic viticulture practiced on the island of Giglio is wine production in extreme environmental conditions and on steep terrain overlooking the sea and inaccessible. Very often in a state of abandonment.
SF0323617
Heroic viticulture practiced on the island of Giglio is wine production in extreme environmental conditions and on steep terrain overlooking the sea and inaccessible. Very often in a state of abandonment.
Heroic viticulture practiced on the island of Giglio is wine production in extreme environmental conditions and on steep terrain overlooking the sea and inaccessible. Very often in a state of abandonment.
SF0323616
Heroic viticulture practiced on the island of Giglio is wine production in extreme environmental conditions and on steep terrain overlooking the sea and inaccessible. Very often in a state of abandonment.
Heroic viticulture practiced on the island of Giglio is wine production in extreme environmental conditions and on steep terrain overlooking the sea and inaccessible. Very often in a state of abandonment.
SF0323615
Heroic viticulture practiced on the island of Giglio is wine production in extreme environmental conditions and on steep terrain overlooking the sea and inaccessible. Very often in a state of abandonment.
Heroic viticulture practiced on the island of Giglio is wine production in extreme environmental conditions and on steep terrain overlooking the sea and inaccessible. Very often in a state of abandonment.
SF0323614
Heroic viticulture practiced on the island of Giglio is wine production in extreme environmental conditions and on steep terrain overlooking the sea and inaccessible. Very often in a state of abandonment.
Heroic viticulture practiced on the island of Giglio is wine production in extreme environmental conditions and on steep terrain overlooking the sea and inaccessible. Very often in a state of abandonment.
SF0323613
Heroic viticulture practiced on the island of Giglio is wine production in extreme environmental conditions and on steep terrain overlooking the sea and inaccessible. Very often in a state of abandonment.
Heroic viticulture practiced on the island of Giglio is wine production in extreme environmental conditions and on steep terrain overlooking the sea and inaccessible. Very often in a state of abandonment.
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).
SF0323539
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).
SF0323522
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).
SF0323521
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).
SF0322653
Marzellina wheat is durum, historically grown in the Val Fortore, in the Beneventano, Campania.
It is generally sown in the Appenine areas at the end of November; if it rains too much though, it is sown in spring, in March. This is where the name “marzellina” comes from.
Marzellina wheat is durum, historically grown in the Val Fortore, in the Beneventano, Campania.
It is generally sown in the Appenine areas at the end of November; if it rains too much though, it is sown in spring, in March. This is where the name “marzellina” comes from.
SF0291492
Montecristo dairy - Todi
Montecristo dairy - Todi
SF0291491
Montecristo dairy - Todi
Montecristo dairy - Todi
SF0288315
Presidium Oaxaca Mixteca Agave
IFAD Project - Indigenous youth
Presidium Oaxaca Mixteca Agave
IFAD Project - Indigenous youth
SF0284652
SF0262317
SF0004578
SF0004577
SF0004576
SF0004575
SF0004574
SF0004573
SF0323968
Fodom cheese is a typical cheese from the municipality of Livinallongo del Col di Lana, whose name derives from the Ladino idiom corresponding to one of the hamlets in the municipality, it is made from raw milk from three milkings, two in the morning and one in the evening, partly with whole milk and partly skimmed by natural creaming. It is a cheese made from milk produced from grasses and hay mowed on the steepest slopes of the Belluno Dolomites.
Fodom cheese is a typical cheese from the municipality of Livinallongo del Col di Lana, whose name derives from the Ladino idiom corresponding to one of the hamlets in the municipality, it is made from raw milk from three milkings, two in the morning and one in the evening, partly with whole milk and partly skimmed by natural creaming. It is a cheese made from milk produced from grasses and hay mowed on the steepest slopes of the Belluno Dolomites.
SF0323967
Fodom cheese is a typical cheese from the municipality of Livinallongo del Col di Lana, whose name derives from the Ladino idiom corresponding to one of the hamlets in the municipality, it is made from raw milk from three milkings, two in the morning and one in the evening, partly with whole milk and partly skimmed by natural creaming. It is a cheese made from milk produced from grasses and hay mowed on the steepest slopes of the Belluno Dolomites.
Fodom cheese is a typical cheese from the municipality of Livinallongo del Col di Lana, whose name derives from the Ladino idiom corresponding to one of the hamlets in the municipality, it is made from raw milk from three milkings, two in the morning and one in the evening, partly with whole milk and partly skimmed by natural creaming. It is a cheese made from milk produced from grasses and hay mowed on the steepest slopes of the Belluno Dolomites.
SF0323428
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.
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.
SF0323189
The Borgo d'Ale Bella peach, often called simply "Bella," is an old variety of white-fleshed peach inextricably linked to the history of peach farming in Borgo d'Ale. The fruit, round and medium to large in size, has a skin with a light green-white background color and a pinkish-red overcolor. The flesh is white with reddish veins near the stone, very aromatic (both in the mouth and nose) and comes off the stone easily.
The Borgo d'Ale Bella peach, often called simply "Bella," is an old variety of white-fleshed peach inextricably linked to the history of peach farming in Borgo d'Ale. The fruit, round and medium to large in size, has a skin with a light green-white background color and a pinkish-red overcolor. The flesh is white with reddish veins near the stone, very aromatic (both in the mouth and nose) and comes off the stone easily.
SF0323175
The Borgo d'Ale Bella peach, often called simply "Bella," is an old variety of white-fleshed peach inextricably linked to the history of peach farming in Borgo d'Ale. The fruit, round and medium to large in size, has a skin with a light green-white background color and a pinkish-red overcolor. The flesh is white with reddish veins near the stone, very aromatic (both in the mouth and nose) and comes off the stone easily.
The Borgo d'Ale Bella peach, often called simply "Bella," is an old variety of white-fleshed peach inextricably linked to the history of peach farming in Borgo d'Ale. The fruit, round and medium to large in size, has a skin with a light green-white background color and a pinkish-red overcolor. The flesh is white with reddish veins near the stone, very aromatic (both in the mouth and nose) and comes off the stone easily.
SF0258140
SF0258139
SF0323606
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.
SF0323605
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.
SF0323604
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.
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.
SF0323597
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.
SF0323596
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.
SF0323585
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.
SF0323584
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.
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.
SF0323506
The Cabannina is a native cattle breed from Genoa, named after the Cabanne plain in the Rezzoaglio municipality. A number of pure-bred animals were preserved here, allowing the revival of the breed over the past few decades after it came close to extinction. A hardy breed, small in size, it has a dark chestnut or pale brown coat, with a cream stripe along the back, known as the riga mulina, which fades into reddish shades.
The Cabannina is a native cattle breed from Genoa, named after the Cabanne plain in the Rezzoaglio municipality. A number of pure-bred animals were preserved here, allowing the revival of the breed over the past few decades after it came close to extinction. A hardy breed, small in size, it has a dark chestnut or pale brown coat, with a cream stripe along the back, known as the riga mulina, which fades into reddish shades.
SF0323505
The Cabannina is a native cattle breed from Genoa, named after the Cabanne plain in the Rezzoaglio municipality. A number of pure-bred animals were preserved here, allowing the revival of the breed over the past few decades after it came close to extinction. A hardy breed, small in size, it has a dark chestnut or pale brown coat, with a cream stripe along the back, known as the riga mulina, which fades into reddish shades.
The Cabannina is a native cattle breed from Genoa, named after the Cabanne plain in the Rezzoaglio municipality. A number of pure-bred animals were preserved here, allowing the revival of the breed over the past few decades after it came close to extinction. A hardy breed, small in size, it has a dark chestnut or pale brown coat, with a cream stripe along the back, known as the riga mulina, which fades into reddish shades.
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