Refine search
No keyword found to refine search
Photographer
Project name
Location
Person
58686 documents found
| 1 | 979 |
Documents per page :
SF0345501
Portraits and faces.
Terra Madre Salone del Gusto 2024 event - Stand Around Terra Madre event - Dora Park from 26 to 30 September, 2024.
Portraits and faces.
Terra Madre Salone del Gusto 2024 event - Stand Around Terra Madre event - Dora Park from 26 to 30 September, 2024.
SF0345487
Portraits and faces.
Terra Madre Salone del Gusto 2024 event - Stand Around Terra Madre event - Dora Park from 26 to 30 September, 2024.
Portraits and faces.
Terra Madre Salone del Gusto 2024 event - Stand Around Terra Madre event - Dora Park from 26 to 30 September, 2024.
SF0342452
Rarely does a geographic area have such a strong link with a product as the Upper Vastese does with ventricina. In the past, the cured meat was prepared with pork from black or red pigs, but these days the more common white pigs are used. Once the animal has been slaughtered, the finest cuts (thighs, loin, shoulder) are set aside and carefully deboned and trimmed, removing the hardest, most fibrous parts (those adhering to the bones), then cut into small pieces of 2 or 3 centimeters across. These are left to rest overnight, then seasoned with salt and mild ground chili pepper in equal quantities, and sometimes with wild fennel and a sprinkling of pepper. The chili comes from small, sweet, red peppers from Altino, which are dried for a few days before being selected, opened, cleaned and crushed in a mortar.
Rarely does a geographic area have such a strong link with a product as the Upper Vastese does with ventricina. In the past, the cured meat was prepared with pork from black or red pigs, but these days the more common white pigs are used. Once the animal has been slaughtered, the finest cuts (thighs, loin, shoulder) are set aside and carefully deboned and trimmed, removing the hardest, most fibrous parts (those adhering to the bones), then cut into small pieces of 2 or 3 centimeters across. These are left to rest overnight, then seasoned with salt and mild ground chili pepper in equal quantities, and sometimes with wild fennel and a sprinkling of pepper. The chili comes from small, sweet, red peppers from Altino, which are dried for a few days before being selected, opened, cleaned and crushed in a mortar.
SF0337934
Sea salt is obtained simply by letting seawater evaporate inside large tanks set up on the coast: salt pans, that is. The essential elements for the birth of salt, then, are three: sea water, sun and wind.
In front of the Trapani coast (between Trapani, Paceco and Marsala) in an evocative setting of water, windmills and white pyramids that turn pink as the sun goes down, there is an important productive reality, and not only industrial. The whole area falls within two splendid protected areas: the oriented nature reserve of the salt pans of Trapani and Paceco and the Stagnone salt pans (in the municipality of Marsala).
Sea salt is obtained simply by letting seawater evaporate inside large tanks set up on the coast: salt pans, that is. The essential elements for the birth of salt, then, are three: sea water, sun and wind.
In front of the Trapani coast (between Trapani, Paceco and Marsala) in an evocative setting of water, windmills and white pyramids that turn pink as the sun goes down, there is an important productive reality, and not only industrial. The whole area falls within two splendid protected areas: the oriented nature reserve of the salt pans of Trapani and Paceco and the Stagnone salt pans (in the municipality of Marsala).
SF0337933
Sea salt is obtained simply by letting seawater evaporate inside large tanks set up on the coast: salt pans, that is. The essential elements for the birth of salt, then, are three: sea water, sun and wind.
In front of the Trapani coast (between Trapani, Paceco and Marsala) in an evocative setting of water, windmills and white pyramids that turn pink as the sun goes down, there is an important productive reality, and not only industrial. The whole area falls within two splendid protected areas: the oriented nature reserve of the salt pans of Trapani and Paceco and the Stagnone salt pans (in the municipality of Marsala).
Sea salt is obtained simply by letting seawater evaporate inside large tanks set up on the coast: salt pans, that is. The essential elements for the birth of salt, then, are three: sea water, sun and wind.
In front of the Trapani coast (between Trapani, Paceco and Marsala) in an evocative setting of water, windmills and white pyramids that turn pink as the sun goes down, there is an important productive reality, and not only industrial. The whole area falls within two splendid protected areas: the oriented nature reserve of the salt pans of Trapani and Paceco and the Stagnone salt pans (in the municipality of Marsala).
SF0337932
Sea salt is obtained simply by letting seawater evaporate inside large tanks set up on the coast: salt pans, that is. The essential elements for the birth of salt, then, are three: sea water, sun and wind.
In front of the Trapani coast (between Trapani, Paceco and Marsala) in an evocative setting of water, windmills and white pyramids that turn pink as the sun goes down, there is an important productive reality, and not only industrial. The whole area falls within two splendid protected areas: the oriented nature reserve of the salt pans of Trapani and Paceco and the Stagnone salt pans (in the municipality of Marsala).
Sea salt is obtained simply by letting seawater evaporate inside large tanks set up on the coast: salt pans, that is. The essential elements for the birth of salt, then, are three: sea water, sun and wind.
In front of the Trapani coast (between Trapani, Paceco and Marsala) in an evocative setting of water, windmills and white pyramids that turn pink as the sun goes down, there is an important productive reality, and not only industrial. The whole area falls within two splendid protected areas: the oriented nature reserve of the salt pans of Trapani and Paceco and the Stagnone salt pans (in the municipality of Marsala).
SF0337820
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.
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.
SF0337819
Stable meadows, on the other hand, are natural and rich in dozens of different grasses, as many as a hundred in the high mountains.
They still need human labor: they must be tended, mowed or grazed. But their best protectors are the four-legged animals: cattle, sheep, goats and insects: bees, butterflies, wasps, ladybugs...
Stable meadows, on the other hand, are natural and rich in dozens of different grasses, as many as a hundred in the high mountains.
They still need human labor: they must be tended, mowed or grazed. But their best protectors are the four-legged animals: cattle, sheep, goats and insects: bees, butterflies, wasps, ladybugs...
SF0337818
Stable meadows, on the other hand, are natural and rich in dozens of different grasses, as many as a hundred in the high mountains.
They still need human labor: they must be tended, mowed or grazed. But their best protectors are the four-legged animals: cattle, sheep, goats and insects: bees, butterflies, wasps, ladybugs...
Stable meadows, on the other hand, are natural and rich in dozens of different grasses, as many as a hundred in the high mountains.
They still need human labor: they must be tended, mowed or grazed. But their best protectors are the four-legged animals: cattle, sheep, goats and insects: bees, butterflies, wasps, ladybugs...
SF0337817
Stable meadows, on the other hand, are natural and rich in dozens of different grasses, as many as a hundred in the high mountains.
They still need human labor: they must be tended, mowed or grazed. But their best protectors are the four-legged animals: cattle, sheep, goats and insects: bees, butterflies, wasps, ladybugs...
Stable meadows, on the other hand, are natural and rich in dozens of different grasses, as many as a hundred in the high mountains.
They still need human labor: they must be tended, mowed or grazed. But their best protectors are the four-legged animals: cattle, sheep, goats and insects: bees, butterflies, wasps, ladybugs...
SF0337816
Stable meadows, on the other hand, are natural and rich in dozens of different grasses, as many as a hundred in the high mountains.
They still need human labor: they must be tended, mowed or grazed. But their best protectors are the four-legged animals: cattle, sheep, goats and insects: bees, butterflies, wasps, ladybugs...
Stable meadows, on the other hand, are natural and rich in dozens of different grasses, as many as a hundred in the high mountains.
They still need human labor: they must be tended, mowed or grazed. But their best protectors are the four-legged animals: cattle, sheep, goats and insects: bees, butterflies, wasps, ladybugs...
SF0337811
Rarely does a geographic area have such a strong link with a product as the Upper Vastese does with ventricina. In the past, the cured meat was prepared with pork from black or red pigs, but these days the more common white pigs are used. Once the animal has been slaughtered, the finest cuts (thighs, loin, shoulder) are set aside and carefully deboned and trimmed, removing the hardest, most fibrous parts (those adhering to the bones), then cut into small pieces of 2 or 3 centimeters across. These are left to rest overnight, then seasoned with salt and mild ground chili pepper in equal quantities, and sometimes with wild fennel and a sprinkling of pepper. The chili comes from small, sweet, red peppers from Altino, which are dried for a few days before being selected, opened, cleaned and crushed in a mortar.
Rarely does a geographic area have such a strong link with a product as the Upper Vastese does with ventricina. In the past, the cured meat was prepared with pork from black or red pigs, but these days the more common white pigs are used. Once the animal has been slaughtered, the finest cuts (thighs, loin, shoulder) are set aside and carefully deboned and trimmed, removing the hardest, most fibrous parts (those adhering to the bones), then cut into small pieces of 2 or 3 centimeters across. These are left to rest overnight, then seasoned with salt and mild ground chili pepper in equal quantities, and sometimes with wild fennel and a sprinkling of pepper. The chili comes from small, sweet, red peppers from Altino, which are dried for a few days before being selected, opened, cleaned and crushed in a mortar.
SF0337808
There are various types of melons (Cucumis melo): some are netted on the surface and belong to the reticulatus group; the cantalupensis, on the other hand, are smooth and have a flattened shape on each end, the inodorus have an elongated elliptical shape, a light scent and a great shelf life (they are also called winter melons). In the Reggio area, varieties of each of these types were grown, some have survived and are still available, although they are not easy to find.
There are various types of melons (Cucumis melo): some are netted on the surface and belong to the reticulatus group; the cantalupensis, on the other hand, are smooth and have a flattened shape on each end, the inodorus have an elongated elliptical shape, a light scent and a great shelf life (they are also called winter melons). In the Reggio area, varieties of each of these types were grown, some have survived and are still available, although they are not easy to find.
SF0337807
There are various types of melons (Cucumis melo): some are netted on the surface and belong to the reticulatus group; the cantalupensis, on the other hand, are smooth and have a flattened shape on each end, the inodorus have an elongated elliptical shape, a light scent and a great shelf life (they are also called winter melons). In the Reggio area, varieties of each of these types were grown, some have survived and are still available, although they are not easy to find.
There are various types of melons (Cucumis melo): some are netted on the surface and belong to the reticulatus group; the cantalupensis, on the other hand, are smooth and have a flattened shape on each end, the inodorus have an elongated elliptical shape, a light scent and a great shelf life (they are also called winter melons). In the Reggio area, varieties of each of these types were grown, some have survived and are still available, although they are not easy to find.
SF0337806
There are various types of melons (Cucumis melo): some are netted on the surface and belong to the reticulatus group; the cantalupensis, on the other hand, are smooth and have a flattened shape on each end, the inodorus have an elongated elliptical shape, a light scent and a great shelf life (they are also called winter melons). In the Reggio area, varieties of each of these types were grown, some have survived and are still available, although they are not easy to find.
There are various types of melons (Cucumis melo): some are netted on the surface and belong to the reticulatus group; the cantalupensis, on the other hand, are smooth and have a flattened shape on each end, the inodorus have an elongated elliptical shape, a light scent and a great shelf life (they are also called winter melons). In the Reggio area, varieties of each of these types were grown, some have survived and are still available, although they are not easy to find.
SF0337805
There are various types of melons (Cucumis melo): some are netted on the surface and belong to the reticulatus group; the cantalupensis, on the other hand, are smooth and have a flattened shape on each end, the inodorus have an elongated elliptical shape, a light scent and a great shelf life (they are also called winter melons). In the Reggio area, varieties of each of these types were grown, some have survived and are still available, although they are not easy to find.
There are various types of melons (Cucumis melo): some are netted on the surface and belong to the reticulatus group; the cantalupensis, on the other hand, are smooth and have a flattened shape on each end, the inodorus have an elongated elliptical shape, a light scent and a great shelf life (they are also called winter melons). In the Reggio area, varieties of each of these types were grown, some have survived and are still available, although they are not easy to find.
SF0337772
Stable meadows, on the other hand, are natural and rich in dozens of different grasses, as many as a hundred in the high mountains.
They still need human labor: they must be tended, mowed or grazed. But their best protectors are the four-legged animals: cattle, sheep, goats and insects: bees, butterflies, wasps, ladybugs...
Stable meadows, on the other hand, are natural and rich in dozens of different grasses, as many as a hundred in the high mountains.
They still need human labor: they must be tended, mowed or grazed. But their best protectors are the four-legged animals: cattle, sheep, goats and insects: bees, butterflies, wasps, ladybugs...
SF0337771
Stable meadows, on the other hand, are natural and rich in dozens of different grasses, as many as a hundred in the high mountains.
They still need human labor: they must be tended, mowed or grazed. But their best protectors are the four-legged animals: cattle, sheep, goats and insects: bees, butterflies, wasps, ladybugs...
Stable meadows, on the other hand, are natural and rich in dozens of different grasses, as many as a hundred in the high mountains.
They still need human labor: they must be tended, mowed or grazed. But their best protectors are the four-legged animals: cattle, sheep, goats and insects: bees, butterflies, wasps, ladybugs...
SF0337770
Stable meadows, on the other hand, are natural and rich in dozens of different grasses, as many as a hundred in the high mountains.
They still need human labor: they must be tended, mowed or grazed. But their best protectors are the four-legged animals: cattle, sheep, goats and insects: bees, butterflies, wasps, ladybugs...
Stable meadows, on the other hand, are natural and rich in dozens of different grasses, as many as a hundred in the high mountains.
They still need human labor: they must be tended, mowed or grazed. But their best protectors are the four-legged animals: cattle, sheep, goats and insects: bees, butterflies, wasps, ladybugs...
SF0337769
Stable meadows, on the other hand, are natural and rich in dozens of different grasses, as many as a hundred in the high mountains.
They still need human labor: they must be tended, mowed or grazed. But their best protectors are the four-legged animals: cattle, sheep, goats and insects: bees, butterflies, wasps, ladybugs...
Stable meadows, on the other hand, are natural and rich in dozens of different grasses, as many as a hundred in the high mountains.
They still need human labor: they must be tended, mowed or grazed. But their best protectors are the four-legged animals: cattle, sheep, goats and insects: bees, butterflies, wasps, ladybugs...
SF0337713
Although the Torre Guaceto reserve is relatively small (it is about 1,200 hectares insisting on the municipal territories of Carovigno and a small part of Brindisi), it has an extraordinary variety of protected ecosystems. To safeguard the biodiversity of the protected area, a new project has also been initiated: the recovery of the local ecotype of tomato fiaschetto.
This sweet, juicy, preservable tomato is part of the gastronomic history of these lands: it was the base for the passata that all families, even urban ones, produced for the winter.
Although the Torre Guaceto reserve is relatively small (it is about 1,200 hectares insisting on the municipal territories of Carovigno and a small part of Brindisi), it has an extraordinary variety of protected ecosystems. To safeguard the biodiversity of the protected area, a new project has also been initiated: the recovery of the local ecotype of tomato fiaschetto.
This sweet, juicy, preservable tomato is part of the gastronomic history of these lands: it was the base for the passata that all families, even urban ones, produced for the winter.
SF0337712
Although the Torre Guaceto reserve is relatively small (it is about 1,200 hectares insisting on the municipal territories of Carovigno and a small part of Brindisi), it has an extraordinary variety of protected ecosystems. To safeguard the biodiversity of the protected area, a new project has also been initiated: the recovery of the local ecotype of tomato fiaschetto.
This sweet, juicy, preservable tomato is part of the gastronomic history of these lands: it was the base for the passata that all families, even urban ones, produced for the winter.
Although the Torre Guaceto reserve is relatively small (it is about 1,200 hectares insisting on the municipal territories of Carovigno and a small part of Brindisi), it has an extraordinary variety of protected ecosystems. To safeguard the biodiversity of the protected area, a new project has also been initiated: the recovery of the local ecotype of tomato fiaschetto.
This sweet, juicy, preservable tomato is part of the gastronomic history of these lands: it was the base for the passata that all families, even urban ones, produced for the winter.
SF0337711
Although the Torre Guaceto reserve is relatively small (it is about 1,200 hectares insisting on the municipal territories of Carovigno and a small part of Brindisi), it has an extraordinary variety of protected ecosystems. To safeguard the biodiversity of the protected area, a new project has also been initiated: the recovery of the local ecotype of tomato fiaschetto.
This sweet, juicy, preservable tomato is part of the gastronomic history of these lands: it was the base for the passata that all families, even urban ones, produced for the winter.
Although the Torre Guaceto reserve is relatively small (it is about 1,200 hectares insisting on the municipal territories of Carovigno and a small part of Brindisi), it has an extraordinary variety of protected ecosystems. To safeguard the biodiversity of the protected area, a new project has also been initiated: the recovery of the local ecotype of tomato fiaschetto.
This sweet, juicy, preservable tomato is part of the gastronomic history of these lands: it was the base for the passata that all families, even urban ones, produced for the winter.
SF0337710
Although the Torre Guaceto reserve is relatively small (it is about 1,200 hectares insisting on the municipal territories of Carovigno and a small part of Brindisi), it has an extraordinary variety of protected ecosystems. To safeguard the biodiversity of the protected area, a new project has also been initiated: the recovery of the local ecotype of tomato fiaschetto.
This sweet, juicy, preservable tomato is part of the gastronomic history of these lands: it was the base for the passata that all families, even urban ones, produced for the winter.
Although the Torre Guaceto reserve is relatively small (it is about 1,200 hectares insisting on the municipal territories of Carovigno and a small part of Brindisi), it has an extraordinary variety of protected ecosystems. To safeguard the biodiversity of the protected area, a new project has also been initiated: the recovery of the local ecotype of tomato fiaschetto.
This sweet, juicy, preservable tomato is part of the gastronomic history of these lands: it was the base for the passata that all families, even urban ones, produced for the winter.
SF0337709
Although the Torre Guaceto reserve is relatively small (it is about 1,200 hectares insisting on the municipal territories of Carovigno and a small part of Brindisi), it has an extraordinary variety of protected ecosystems. To safeguard the biodiversity of the protected area, a new project has also been initiated: the recovery of the local ecotype of tomato fiaschetto.
This sweet, juicy, preservable tomato is part of the gastronomic history of these lands: it was the base for the passata that all families, even urban ones, produced for the winter.
Although the Torre Guaceto reserve is relatively small (it is about 1,200 hectares insisting on the municipal territories of Carovigno and a small part of Brindisi), it has an extraordinary variety of protected ecosystems. To safeguard the biodiversity of the protected area, a new project has also been initiated: the recovery of the local ecotype of tomato fiaschetto.
This sweet, juicy, preservable tomato is part of the gastronomic history of these lands: it was the base for the passata that all families, even urban ones, produced for the winter.
SF0337708
Although the Torre Guaceto reserve is relatively small (it is about 1,200 hectares insisting on the municipal territories of Carovigno and a small part of Brindisi), it has an extraordinary variety of protected ecosystems. To safeguard the biodiversity of the protected area, a new project has also been initiated: the recovery of the local ecotype of tomato fiaschetto.
This sweet, juicy, preservable tomato is part of the gastronomic history of these lands: it was the base for the passata that all families, even urban ones, produced for the winter.
Although the Torre Guaceto reserve is relatively small (it is about 1,200 hectares insisting on the municipal territories of Carovigno and a small part of Brindisi), it has an extraordinary variety of protected ecosystems. To safeguard the biodiversity of the protected area, a new project has also been initiated: the recovery of the local ecotype of tomato fiaschetto.
This sweet, juicy, preservable tomato is part of the gastronomic history of these lands: it was the base for the passata that all families, even urban ones, produced for the winter.
SF0337707
Although the Torre Guaceto reserve is relatively small (it is about 1,200 hectares insisting on the municipal territories of Carovigno and a small part of Brindisi), it has an extraordinary variety of protected ecosystems. To safeguard the biodiversity of the protected area, a new project has also been initiated: the recovery of the local ecotype of tomato fiaschetto.
This sweet, juicy, preservable tomato is part of the gastronomic history of these lands: it was the base for the passata that all families, even urban ones, produced for the winter.
Although the Torre Guaceto reserve is relatively small (it is about 1,200 hectares insisting on the municipal territories of Carovigno and a small part of Brindisi), it has an extraordinary variety of protected ecosystems. To safeguard the biodiversity of the protected area, a new project has also been initiated: the recovery of the local ecotype of tomato fiaschetto.
This sweet, juicy, preservable tomato is part of the gastronomic history of these lands: it was the base for the passata that all families, even urban ones, produced for the winter.
SF0337706
Although the Torre Guaceto reserve is relatively small (it is about 1,200 hectares insisting on the municipal territories of Carovigno and a small part of Brindisi), it has an extraordinary variety of protected ecosystems. To safeguard the biodiversity of the protected area, a new project has also been initiated: the recovery of the local ecotype of tomato fiaschetto.
This sweet, juicy, preservable tomato is part of the gastronomic history of these lands: it was the base for the passata that all families, even urban ones, produced for the winter.
Although the Torre Guaceto reserve is relatively small (it is about 1,200 hectares insisting on the municipal territories of Carovigno and a small part of Brindisi), it has an extraordinary variety of protected ecosystems. To safeguard the biodiversity of the protected area, a new project has also been initiated: the recovery of the local ecotype of tomato fiaschetto.
This sweet, juicy, preservable tomato is part of the gastronomic history of these lands: it was the base for the passata that all families, even urban ones, produced for the winter.
SF0337705
Although the Torre Guaceto reserve is relatively small (it is about 1,200 hectares insisting on the municipal territories of Carovigno and a small part of Brindisi), it has an extraordinary variety of protected ecosystems. To safeguard the biodiversity of the protected area, a new project has also been initiated: the recovery of the local ecotype of tomato fiaschetto.
This sweet, juicy, preservable tomato is part of the gastronomic history of these lands: it was the base for the passata that all families, even urban ones, produced for the winter.
Although the Torre Guaceto reserve is relatively small (it is about 1,200 hectares insisting on the municipal territories of Carovigno and a small part of Brindisi), it has an extraordinary variety of protected ecosystems. To safeguard the biodiversity of the protected area, a new project has also been initiated: the recovery of the local ecotype of tomato fiaschetto.
This sweet, juicy, preservable tomato is part of the gastronomic history of these lands: it was the base for the passata that all families, even urban ones, produced for the winter.
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.
SF0323977
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.
SF0323976
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.
SF0323975
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.
SF0323631
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.
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.
SF0323629
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.
SF0323628
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.
SF0323627
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.
SF0323624
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.
SF0323623
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.
SF0323622
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.
SF0323620
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.
SF0323619
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.
SF0323618
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.
SF0323612
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.
Next page