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SF0290150
Slow Food Wichi Wild Honey Presidium
Slow Food Wichi Wild Honey Presidium
SF0290145
Slow Food Wichi Wild Honey Presidium
Slow Food Wichi Wild Honey Presidium
SF0290132
Slow Food Wichi Wild Honey Presidium
Slow Food Wichi Wild Honey Presidium
SF0290123
Slow Food Wichi Wild Honey Presidium
Slow Food Wichi Wild Honey Presidium
SF0290120
Slow Food Wichi Wild Honey Presidium
Slow Food Wichi Wild Honey Presidium
SF0290114
Slow Food Wichi Wild Honey Presidium
Slow Food Wichi Wild Honey Presidium
SF0290110
Slow Food Wichi Wild Honey Presidium
Slow Food Wichi Wild Honey Presidium
SF0210698
SF0313306
SF0313305
SF0309060
The Francavilla Fontana confetto riccio is a spheroidal shaped sugar covered almond which has a rough white coloured surface. Round almonds
Raffaele Leobilla between son Salvatore and father Salvatore.
The Francavilla Fontana confetto riccio is a spheroidal shaped sugar covered almond which has a rough white coloured surface. Round almonds
Raffaele Leobilla between son Salvatore and father Salvatore.
SF0309059
The Francavilla Fontana confetto riccio is a spheroidal shaped sugar covered almond which has a rough white coloured surface. Round almonds
Raffaele Leobilla between son Salvatore and father Salvatore.
The Francavilla Fontana confetto riccio is a spheroidal shaped sugar covered almond which has a rough white coloured surface. Round almonds
Raffaele Leobilla between son Salvatore and father Salvatore.
SF0309058
The Francavilla Fontana confetto riccio is a spheroidal shaped sugar covered almond which has a rough white coloured surface. Round almonds
Raffaele Leobilla between son Salvatore and father Salvatore.
The Francavilla Fontana confetto riccio is a spheroidal shaped sugar covered almond which has a rough white coloured surface. Round almonds
Raffaele Leobilla between son Salvatore and father Salvatore.
SF0309057
The Francavilla Fontana confetto riccio is a spheroidal shaped sugar covered almond which has a rough white coloured surface. Round almonds
Raffaele Leobilla between son Salvatore and father Salvatore.
The Francavilla Fontana confetto riccio is a spheroidal shaped sugar covered almond which has a rough white coloured surface. Round almonds
Raffaele Leobilla between son Salvatore and father Salvatore.
SF0309056
The Francavilla Fontana confetto riccio is a spheroidal shaped sugar covered almond which has a rough white coloured surface. Round almonds
Raffaele Leobilla between son Salvatore and father Salvatore.
The Francavilla Fontana confetto riccio is a spheroidal shaped sugar covered almond which has a rough white coloured surface. Round almonds
Raffaele Leobilla between son Salvatore and father Salvatore.
SF0309054
The Francavilla Fontana confetto riccio is a spheroidal shaped sugar covered almond which has a rough white coloured surface. Round almonds
Raffaele Leobilla between son Salvatore and father Salvatore.
The Francavilla Fontana confetto riccio is a spheroidal shaped sugar covered almond which has a rough white coloured surface. Round almonds
Raffaele Leobilla between son Salvatore and father Salvatore.
SF0308689
Between the hazel groves and the beginning of the forest, in the fertile glades of the Floresta, Raccuja and Ucria plateau, potatoes have been grown since the 19th century. Settembrine varieties harvested precisely in September called locally "nustrale," differentiated into three types: yellow-fleshed with pink skin, yellow-fleshed with yellow skin and so-called "biancone" with white flesh and skin.
Between the hazel groves and the beginning of the forest, in the fertile glades of the Floresta, Raccuja and Ucria plateau, potatoes have been grown since the 19th century. Settembrine varieties harvested precisely in September called locally "nustrale," differentiated into three types: yellow-fleshed with pink skin, yellow-fleshed with yellow skin and so-called "biancone" with white flesh and skin.
SF0308688
Between the hazel groves and the beginning of the forest, in the fertile glades of the Floresta, Raccuja and Ucria plateau, potatoes have been grown since the 19th century. Settembrine varieties harvested precisely in September called locally "nustrale," differentiated into three types: yellow-fleshed with pink skin, yellow-fleshed with yellow skin and so-called "biancone" with white flesh and skin.
Between the hazel groves and the beginning of the forest, in the fertile glades of the Floresta, Raccuja and Ucria plateau, potatoes have been grown since the 19th century. Settembrine varieties harvested precisely in September called locally "nustrale," differentiated into three types: yellow-fleshed with pink skin, yellow-fleshed with yellow skin and so-called "biancone" with white flesh and skin.
SF0308687
Between the hazel groves and the beginning of the forest, in the fertile glades of the Floresta, Raccuja and Ucria plateau, potatoes have been grown since the 19th century. Settembrine varieties harvested precisely in September called locally "nustrale," differentiated into three types: yellow-fleshed with pink skin, yellow-fleshed with yellow skin and so-called "biancone" with white flesh and skin.
Between the hazel groves and the beginning of the forest, in the fertile glades of the Floresta, Raccuja and Ucria plateau, potatoes have been grown since the 19th century. Settembrine varieties harvested precisely in September called locally "nustrale," differentiated into three types: yellow-fleshed with pink skin, yellow-fleshed with yellow skin and so-called "biancone" with white flesh and skin.
SF0308677
Between the hazel groves and the beginning of the forest, in the fertile glades of the Floresta, Raccuja and Ucria plateau, potatoes have been grown since the 19th century. Settembrine varieties harvested precisely in September called locally "nustrale," differentiated into three types: yellow-fleshed with pink skin, yellow-fleshed with yellow skin and so-called "biancone" with white flesh and skin.
Between the hazel groves and the beginning of the forest, in the fertile glades of the Floresta, Raccuja and Ucria plateau, potatoes have been grown since the 19th century. Settembrine varieties harvested precisely in September called locally "nustrale," differentiated into three types: yellow-fleshed with pink skin, yellow-fleshed with yellow skin and so-called "biancone" with white flesh and skin.
SF0308676
Between the hazel groves and the beginning of the forest, in the fertile glades of the Floresta, Raccuja and Ucria plateau, potatoes have been grown since the 19th century. Settembrine varieties harvested precisely in September called locally "nustrale," differentiated into three types: yellow-fleshed with pink skin, yellow-fleshed with yellow skin and so-called "biancone" with white flesh and skin.
Between the hazel groves and the beginning of the forest, in the fertile glades of the Floresta, Raccuja and Ucria plateau, potatoes have been grown since the 19th century. Settembrine varieties harvested precisely in September called locally "nustrale," differentiated into three types: yellow-fleshed with pink skin, yellow-fleshed with yellow skin and so-called "biancone" with white flesh and skin.
SF0308674
Between the hazel groves and the beginning of the forest, in the fertile glades of the Floresta, Raccuja and Ucria plateau, potatoes have been grown since the 19th century. Settembrine varieties harvested precisely in September called locally "nustrale," differentiated into three types: yellow-fleshed with pink skin, yellow-fleshed with yellow skin and so-called "biancone" with white flesh and skin.
Between the hazel groves and the beginning of the forest, in the fertile glades of the Floresta, Raccuja and Ucria plateau, potatoes have been grown since the 19th century. Settembrine varieties harvested precisely in September called locally "nustrale," differentiated into three types: yellow-fleshed with pink skin, yellow-fleshed with yellow skin and so-called "biancone" with white flesh and skin.
SF0305617
The Tortorici royal pastry is a traditional religious dessert, similar to numerous other variations of hazelnut-based pastries produced by nuns for religious festivals. It has a flat and irregular shape with a bulge in the centre, which according to some is meant to symbolise the mountain of San Pietro which overlooks the town.
The Tortorici royal pastry is a traditional religious dessert, similar to numerous other variations of hazelnut-based pastries produced by nuns for religious festivals. It has a flat and irregular shape with a bulge in the centre, which according to some is meant to symbolise the mountain of San Pietro which overlooks the town.
SF0305604
The Tortorici royal pastry is a traditional religious dessert, similar to numerous other variations of hazelnut-based pastries produced by nuns for religious festivals. It has a flat and irregular shape with a bulge in the centre, which according to some is meant to symbolise the mountain of San Pietro which overlooks the town.
The Tortorici royal pastry is a traditional religious dessert, similar to numerous other variations of hazelnut-based pastries produced by nuns for religious festivals. It has a flat and irregular shape with a bulge in the centre, which according to some is meant to symbolise the mountain of San Pietro which overlooks the town.
SF0304675
Selected activities about SLOW FOOD ADANA COMMUNITY
Selected activities about SLOW FOOD ADANA COMMUNITY
SF0302766
Slow Food Hero: our work never stops, we have to continue to fight for our right to have a choice
Marta Pozsonyi is a passionate food activist. Leader of Slow Food Turda, she really believes in food education, especially for young people. And COVID-19 felt Marta responsible to find ways to continue our work.
Slow Food Hero: our work never stops, we have to continue to fight for our right to have a choice
Marta Pozsonyi is a passionate food activist. Leader of Slow Food Turda, she really believes in food education, especially for young people. And COVID-19 felt Marta responsible to find ways to continue our work.
SF0302765
Slow Food Hero: our work never stops, we have to continue to fight for our right to have a choice
Marta Pozsonyi is a passionate food activist. Leader of Slow Food Turda, she really believes in food education, especially for young people. And COVID-19 felt Marta responsible to find ways to continue our work.
Slow Food Hero: our work never stops, we have to continue to fight for our right to have a choice
Marta Pozsonyi is a passionate food activist. Leader of Slow Food Turda, she really believes in food education, especially for young people. And COVID-19 felt Marta responsible to find ways to continue our work.
SF0302632
Slow Food Hero: let's give food another chance
Blanka Turturro, her husband Emilio and their help to the community with the Food Bank project
Blanka Turturro, head of Slow Food Prague and her husband Emilio, could not stay home when they heard a call in the media, radio and TV about the day of a food collection organized by the Food Bank throughout the Czech Republic. They participated in the collection as members of the Prague Slow Food community and brought their contribution to the fight against Coronavirus.
Slow Food Hero: let's give food another chance
Blanka Turturro, her husband Emilio and their help to the community with the Food Bank project
Blanka Turturro, head of Slow Food Prague and her husband Emilio, could not stay home when they heard a call in the media, radio and TV about the day of a food collection organized by the Food Bank throughout the Czech Republic. They participated in the collection as members of the Prague Slow Food community and brought their contribution to the fight against Coronavirus.
SF0302631
Slow Food Hero: let's give food another chance
Blanka Turturro, her husband Emilio and their help to the community with the Food Bank project
Blanka Turturro, head of Slow Food Prague and her husband Emilio, could not stay home when they heard a call in the media, radio and TV about the day of a food collection organized by the Food Bank throughout the Czech Republic. They participated in the collection as members of the Prague Slow Food community and brought their contribution to the fight against Coronavirus.
Slow Food Hero: let's give food another chance
Blanka Turturro, her husband Emilio and their help to the community with the Food Bank project
Blanka Turturro, head of Slow Food Prague and her husband Emilio, could not stay home when they heard a call in the media, radio and TV about the day of a food collection organized by the Food Bank throughout the Czech Republic. They participated in the collection as members of the Prague Slow Food community and brought their contribution to the fight against Coronavirus.
SF0302630
Slow Food Hero: let's give food another chance
Blanka Turturro, her husband Emilio and their help to the community with the Food Bank project
Blanka Turturro, head of Slow Food Prague and her husband Emilio, could not stay home when they heard a call in the media, radio and TV about the day of a food collection organized by the Food Bank throughout the Czech Republic. They participated in the collection as members of the Prague Slow Food community and brought their contribution to the fight against Coronavirus.
Slow Food Hero: let's give food another chance
Blanka Turturro, her husband Emilio and their help to the community with the Food Bank project
Blanka Turturro, head of Slow Food Prague and her husband Emilio, could not stay home when they heard a call in the media, radio and TV about the day of a food collection organized by the Food Bank throughout the Czech Republic. They participated in the collection as members of the Prague Slow Food community and brought their contribution to the fight against Coronavirus.
SF0302629
Slow Food Hero: let's give food another chance
Blanka Turturro, her husband Emilio and their help to the community with the Food Bank project
Blanka Turturro, head of Slow Food Prague and her husband Emilio, could not stay home when they heard a call in the media, radio and TV about the day of a food collection organized by the Food Bank throughout the Czech Republic. They participated in the collection as members of the Prague Slow Food community and brought their contribution to the fight against Coronavirus.
Slow Food Hero: let's give food another chance
Blanka Turturro, her husband Emilio and their help to the community with the Food Bank project
Blanka Turturro, head of Slow Food Prague and her husband Emilio, could not stay home when they heard a call in the media, radio and TV about the day of a food collection organized by the Food Bank throughout the Czech Republic. They participated in the collection as members of the Prague Slow Food community and brought their contribution to the fight against Coronavirus.
SF0302628
Slow Food Hero: let's give food another chance
Blanka Turturro, her husband Emilio and their help to the community with the Food Bank project
Blanka Turturro, head of Slow Food Prague and her husband Emilio, could not stay home when they heard a call in the media, radio and TV about the day of a food collection organized by the Food Bank throughout the Czech Republic. They participated in the collection as members of the Prague Slow Food community and brought their contribution to the fight against Coronavirus.
Slow Food Hero: let's give food another chance
Blanka Turturro, her husband Emilio and their help to the community with the Food Bank project
Blanka Turturro, head of Slow Food Prague and her husband Emilio, could not stay home when they heard a call in the media, radio and TV about the day of a food collection organized by the Food Bank throughout the Czech Republic. They participated in the collection as members of the Prague Slow Food community and brought their contribution to the fight against Coronavirus.
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SF0301396
SF0301386
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SF0300178
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SF0300158
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SF0300155
SF0300140
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SF0300120
SF0300118
SF0300115
SF0300113
SF0300111
SF0300108
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SF0300096
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