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SF0291492
Montecristo dairy - Todi
SF0291491
Montecristo dairy - Todi
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.
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.
SF0338090
It is a small cheese that used to be made only in the first period of goat lactation, in the month of March, in fact, hence the name. It is made from milk from two milkings coagulated with kid rennet. After breaking, the paste is placed to drain in moulds and then pressed by hand and dry-salted. Marzolina can be eaten like this, quite fresh, but according to tradition it must mature for a few days on wooden racks in a ventilated environment and turning the molds daily. Marzolina has an elongated cylindrical or truncated cone shape, and has no rind but a hard, dry skin. The paste is white, compact, flaky and slightly glanced.
SF0338089
It is a small cheese that used to be made only in the first period of goat lactation, in the month of March, in fact, hence the name. It is made from milk from two milkings coagulated with kid rennet. After breaking, the paste is placed to drain in moulds and then pressed by hand and dry-salted. Marzolina can be eaten like this, quite fresh, but according to tradition it must mature for a few days on wooden racks in a ventilated environment and turning the molds daily. Marzolina has an elongated cylindrical or truncated cone shape, and has no rind but a hard, dry skin. The paste is white, compact, flaky and slightly glanced.
SF0330371
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.
SF0330370
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.
SF0330369
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.
SF0330368
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.
SF0330367
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.
SF0330366
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.
SF0330365
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.
SF0330364
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.
SF0330363
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.
SF0330362
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.
SF0330361
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.
SF0330360
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.
SF0330359
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.
SF0330358
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.
SF0330357
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.
SF0330356
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.
SF0330355
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.
SF0330354
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.
SF0330353
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.
SF0330352
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.
SF0330351
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.
SF0330350
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.
SF0330349
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.
SF0330348
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.
SF0330347
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.
SF0330346
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.
SF0330345
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.
SF0330344
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.
SF0330343
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.
SF0323973
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.
SF0323971
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.
SF0323970
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.
SF0323969
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.
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.
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.
SF0323966
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.
SF0323965
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.
SF0323964
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.
SF0323963
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.
SF0323962
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.
SF0338144
As many as 300 forage essences have been surveyed on the Gran Sasso pastures, compared to 20, 30 in the Alps. This exceptional variety and the dry climate of the higher altitudes have favored sheep breeding and transhumance from other regions over the centuries: from the Tavoliere of Puglia, the Agro Romano, the Maremma or Terra di Lavoro, in the Casertano area. The culture of transhumance and related dairy production belongs to the history of Abruzzo, but it is in the area of the Gran Sasso and Monti della Laga National Park that the pastoral destination par excellence is located. Canestrato is produced year-round. The Presidium protocol stipulates a minimum maturing time of 2 months for 1-2 kg forms, 8 months for the 5 kg forms and 15 months for the traditional 15 kg forms.
SF0338143
As many as 300 forage essences have been surveyed on the Gran Sasso pastures, compared to 20, 30 in the Alps. This exceptional variety and the dry climate of the higher altitudes have favored sheep breeding and transhumance from other regions over the centuries: from the Tavoliere of Puglia, the Agro Romano, the Maremma or Terra di Lavoro, in the Casertano area. The culture of transhumance and related dairy production belongs to the history of Abruzzo, but it is in the area of the Gran Sasso and Monti della Laga National Park that the pastoral destination par excellence is located. Canestrato is produced year-round. The Presidium protocol stipulates a minimum maturing time of 2 months for 1-2 kg forms, 8 months for the 5 kg forms and 15 months for the traditional 15 kg forms.
SF0338142
As many as 300 forage essences have been surveyed on the Gran Sasso pastures, compared to 20, 30 in the Alps. This exceptional variety and the dry climate of the higher altitudes have favored sheep breeding and transhumance from other regions over the centuries: from the Tavoliere of Puglia, the Agro Romano, the Maremma or Terra di Lavoro, in the Casertano area. The culture of transhumance and related dairy production belongs to the history of Abruzzo, but it is in the area of the Gran Sasso and Monti della Laga National Park that the pastoral destination par excellence is located. Canestrato is produced year-round. The Presidium protocol stipulates a minimum maturing time of 2 months for 1-2 kg forms, 8 months for the 5 kg forms and 15 months for the traditional 15 kg forms.
SF0337789
Bitto Storico ribelle, formerly Bitto Storico, is undoubtedly one of the symbols of Lombardy's cheese production: a cheese of great tradition and extraordinary aptitude for ageing, it is deeply linked to the mountains from which it originates. The historic core of its production is located in the valleys formed by the stream from which it takes its name: Gerola and Albaredo, in the province of Sondrio. The cheese produced in the mountain pastures of these valleys, at an altitude of 1400 to 2000 metres, retains special characteristics.
SF0337788
Bitto Storico ribelle, formerly Bitto Storico, is undoubtedly one of the symbols of Lombardy's cheese production: a cheese of great tradition and extraordinary aptitude for ageing, it is deeply linked to the mountains from which it originates. The historic core of its production is located in the valleys formed by the stream from which it takes its name: Gerola and Albaredo, in the province of Sondrio. The cheese produced in the mountain pastures of these valleys, at an altitude of 1400 to 2000 metres, retains special characteristics.
SF0337787
Bitto Storico ribelle, formerly Bitto Storico, is undoubtedly one of the symbols of Lombardy's cheese production: a cheese of great tradition and extraordinary aptitude for ageing, it is deeply linked to the mountains from which it originates. The historic core of its production is located in the valleys formed by the stream from which it takes its name: Gerola and Albaredo, in the province of Sondrio. The cheese produced in the mountain pastures of these valleys, at an altitude of 1400 to 2000 metres, retains special characteristics.
SF0337786
Today, Castelmagno cheese on the market is often produced in valley dairies, but there are still alpine dairy farmers who process the milk of their cows in alpine pastures according to the ancient technique. The malghe are located at altitudes above 1600 metres: here, the great variety and fragrance of herbs and flowers, enriched by grasses, in particular poa and fescue, give Castelmagno its excellent organoleptic characteristics.
SF0337785
Today, Castelmagno cheese on the market is often produced in valley dairies, but there are still alpine dairy farmers who process the milk of their cows in alpine pastures according to the ancient technique. The malghe are located at altitudes above 1600 metres: here, the great variety and fragrance of herbs and flowers, enriched by grasses, in particular poa and fescue, give Castelmagno its excellent organoleptic characteristics.