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SF0322477
MEDSNAIL progect - The traditional products, local breeds, and knowledge collected in the Ark of Taste belong to the communities that have preserved them over time. They have been traced and described thanks to the efforts of the network that Slow Food has developed around the world with the goal of preserving them and spreading their knowledge.
SF0322476
MEDSNAIL progect - The traditional products, local breeds, and knowledge collected in the Ark of Taste belong to the communities that have preserved them over time. They have been traced and described thanks to the efforts of the network that Slow Food has developed around the world with the goal of preserving them and spreading their knowledge.
SF0332218
The Lucanian area involved is that of the Pollino Park (Chiaromonte, aggrappato, Teana, Fardella and Caldera). In past centuries farmers produced wheat only to pay taxes, and what little was left did not make it possible to meet family needs. For this it was mixed with flours of other grains (oats and barley) and legumes (chickpeas and fava beans or field beans) creating a mixture called mischiglio. today, it is produced by mixing wheat flour of the ancient Carosella variety or the Senatore Cappelli variety, with varying proportions oats, barley, chickpeas and fava beans.
SF0332217
The Lucanian area involved is that of the Pollino Park (Chiaromonte, aggrappato, Teana, Fardella and Caldera). In past centuries farmers produced wheat only to pay taxes, and what little was left did not make it possible to meet family needs. For this it was mixed with flours of other grains (oats and barley) and legumes (chickpeas and fava beans or field beans) creating a mixture called mischiglio. today, it is produced by mixing wheat flour of the ancient Carosella variety or the Senatore Cappelli variety, with varying proportions oats, barley, chickpeas and fava beans.
SF0332216
The Lucanian area involved is that of the Pollino Park (Chiaromonte, aggrappato, Teana, Fardella and Caldera). In past centuries farmers produced wheat only to pay taxes, and what little was left did not make it possible to meet family needs. For this it was mixed with flours of other grains (oats and barley) and legumes (chickpeas and fava beans or field beans) creating a mixture called mischiglio. today, it is produced by mixing wheat flour of the ancient Carosella variety or the Senatore Cappelli variety, with varying proportions oats, barley, chickpeas and fava beans.
SF0332214
The Lucanian area involved is that of the Pollino Park (Chiaromonte, aggrappato, Teana, Fardella and Caldera). In past centuries farmers produced wheat only to pay taxes, and what little was left did not make it possible to meet family needs. For this it was mixed with flours of other grains (oats and barley) and legumes (chickpeas and fava beans or field beans) creating a mixture called mischiglio. today, it is produced by mixing wheat flour of the ancient Carosella variety or the Senatore Cappelli variety, with varying proportions oats, barley, chickpeas and fava beans.
SF0332212
The Lucanian area involved is that of the Pollino Park (Chiaromonte, aggrappato, Teana, Fardella and Caldera). In past centuries farmers produced wheat only to pay taxes, and what little was left did not make it possible to meet family needs. For this it was mixed with flours of other grains (oats and barley) and legumes (chickpeas and fava beans or field beans) creating a mixture called mischiglio. today, it is produced by mixing wheat flour of the ancient Carosella variety or the Senatore Cappelli variety, with varying proportions oats, barley, chickpeas and fava beans.
SF0332211
The Lucanian area involved is that of the Pollino Park (Chiaromonte, aggrappato, Teana, Fardella and Caldera). In past centuries farmers produced wheat only to pay taxes, and what little was left did not make it possible to meet family needs. For this it was mixed with flours of other grains (oats and barley) and legumes (chickpeas and fava beans or field beans) creating a mixture called mischiglio. today, it is produced by mixing wheat flour of the ancient Carosella variety or the Senatore Cappelli variety, with varying proportions oats, barley, chickpeas and fava beans.
SF0332210
The Lucanian area involved is that of the Pollino Park (Chiaromonte, aggrappato, Teana, Fardella and Caldera). In past centuries farmers produced wheat only to pay taxes, and what little was left did not make it possible to meet family needs. For this it was mixed with flours of other grains (oats and barley) and legumes (chickpeas and fava beans or field beans) creating a mixture called mischiglio. today, it is produced by mixing wheat flour of the ancient Carosella variety or the Senatore Cappelli variety, with varying proportions oats, barley, chickpeas and fava beans.
SF0332209
The Lucanian area involved is that of the Pollino Park (Chiaromonte, aggrappato, Teana, Fardella and Caldera). In past centuries farmers produced wheat only to pay taxes, and what little was left did not make it possible to meet family needs. For this it was mixed with flours of other grains (oats and barley) and legumes (chickpeas and fava beans or field beans) creating a mixture called mischiglio. today, it is produced by mixing wheat flour of the ancient Carosella variety or the Senatore Cappelli variety, with varying proportions oats, barley, chickpeas and fava beans.
SF0332208
The Lucanian area involved is that of the Pollino Park (Chiaromonte, aggrappato, Teana, Fardella and Caldera). In past centuries farmers produced wheat only to pay taxes, and what little was left did not make it possible to meet family needs. For this it was mixed with flours of other grains (oats and barley) and legumes (chickpeas and fava beans or field beans) creating a mixture called mischiglio. today, it is produced by mixing wheat flour of the ancient Carosella variety or the Senatore Cappelli variety, with varying proportions oats, barley, chickpeas and fava beans.
SF0322572
MEDSNAIL progect - The traditional products, local breeds, and knowledge collected in the Ark of Taste belong to the communities that have preserved them over time. They have been traced and described thanks to the efforts of the network that Slow Food has developed around the world with the goal of preserving them and spreading their knowledge.
SF0322479
MEDSNAIL progect - The traditional products, local breeds, and knowledge collected in the Ark of Taste belong to the communities that have preserved them over time. They have been traced and described thanks to the efforts of the network that Slow Food has developed around the world with the goal of preserving them and spreading their knowledge.
SF0322474
MEDSNAIL progect - The traditional products, local breeds, and knowledge collected in the Ark of Taste belong to the communities that have preserved them over time. They have been traced and described thanks to the efforts of the network that Slow Food has developed around the world with the goal of preserving them and spreading their knowledge.
SF0313295
Pusô is a sweet sticky rice cooked in nipa sap and wrapped in the leaves of nipa locally known as balangbang. They have been woven into into distinctive shapes of pouches, which are generally called pusô. These fresh and pliable nipa leaves find their way into Panayanon cuisine as ingredients and as ingenious and beautiful food packaging material.
SF0313294
Pusô is a sweet sticky rice cooked in nipa sap and wrapped in the leaves of nipa locally known as balangbang. They have been woven into into distinctive shapes of pouches, which are generally called pusô. These fresh and pliable nipa leaves find their way into Panayanon cuisine as ingredients and as ingenious and beautiful food packaging material.
SF0313293
Pusô is a sweet sticky rice cooked in nipa sap and wrapped in the leaves of nipa locally known as balangbang. They have been woven into into distinctive shapes of pouches, which are generally called pusô. These fresh and pliable nipa leaves find their way into Panayanon cuisine as ingredients and as ingenious and beautiful food packaging material.
SF0313292
Pusô is a sweet sticky rice cooked in nipa sap and wrapped in the leaves of nipa locally known as balangbang. They have been woven into into distinctive shapes of pouches, which are generally called pusô. These fresh and pliable nipa leaves find their way into Panayanon cuisine as ingredients and as ingenious and beautiful food packaging material.
SF0313291
Pusô is a sweet sticky rice cooked in nipa sap and wrapped in the leaves of nipa locally known as balangbang. They have been woven into into distinctive shapes of pouches, which are generally called pusô. These fresh and pliable nipa leaves find their way into Panayanon cuisine as ingredients and as ingenious and beautiful food packaging material.
SF0313290
Pusô is a sweet sticky rice cooked in nipa sap and wrapped in the leaves of nipa locally known as balangbang. They have been woven into into distinctive shapes of pouches, which are generally called pusô. These fresh and pliable nipa leaves find their way into Panayanon cuisine as ingredients and as ingenious and beautiful food packaging material.
SF0308362
Ancient maize variety cultivated in the mountain municipality of Vallepietra. The variety has an upright habit and can reach heights of between 1.50 m and 1.90 m.
SF0305036
Krakow Earth Market
SF0305034
Krakow Earth Market
SF0261545
Il progetto (The Rotary Foundation – Global Grant GG1532203) ha come obiettivo quello di valorizzare i grani antichi tunisini (Presidio Slow Food) attraverso la valorizzazione di tutta la filiera: dai piccoli agricoltori, che ancora seminano queste varietà tradizionali di grano duro alle trasformatrici che ne fanno prodotti ad alto valore aggiunto.
Beneficiari del progetto sono il Convivium Slow Ford Tebourba, i piccoli produttori del Presidio Slow Food dei grani antichi e l’Associazione Irada per la famiglia rurale e le donne artigiane che si occupano della trasformazione del grano secondo i metodi tradizionali.
La sovvenzione è finalizzata all'adeguamento delle strutture per lo stoccaggio, il confezionamento e la vendita dei grani e dei prodotti trasformati, alla realizzazione di un forno per la produzione del pane e alla formazione del personale locale, al fine di poter gestire in maniera autonoma e completa l’intera filiera produttiva.
Gli attori :
Rotary Club Latina (Promotore), Rotary Club Roma Cassia, Rotary Club Tunis Méditerranée, Fondazione Slow Food per la Biodiversità ONLUS, Convivium Slow Ford Tebourba e Associazione Irada
SF0261544
Il progetto (The Rotary Foundation – Global Grant GG1532203) ha come obiettivo quello di valorizzare i grani antichi tunisini (Presidio Slow Food) attraverso la valorizzazione di tutta la filiera: dai piccoli agricoltori, che ancora seminano queste varietà tradizionali di grano duro alle trasformatrici che ne fanno prodotti ad alto valore aggiunto.
Beneficiari del progetto sono il Convivium Slow Ford Tebourba, i piccoli produttori del Presidio Slow Food dei grani antichi e l’Associazione Irada per la famiglia rurale e le donne artigiane che si occupano della trasformazione del grano secondo i metodi tradizionali.
La sovvenzione è finalizzata all'adeguamento delle strutture per lo stoccaggio, il confezionamento e la vendita dei grani e dei prodotti trasformati, alla realizzazione di un forno per la produzione del pane e alla formazione del personale locale, al fine di poter gestire in maniera autonoma e completa l’intera filiera produttiva.
Gli attori :
Rotary Club Latina (Promotore), Rotary Club Roma Cassia, Rotary Club Tunis Méditerranée, Fondazione Slow Food per la Biodiversità ONLUS, Convivium Slow Ford Tebourba e Associazione Irada
SF0257244
Haute-Provence Einkorn (or petit épeautre in French) is a local plant, traced back to 9,000 BC, and presumed to have arrived from the western coast of what is now Turkey. Today some 30 producers in the Haute-Provence, with fields spread around 235 municipalities at an elevation over 400 meters, have formed an association in order to defend and promote this special grain, which obtained PGI (protected geographical indication) status in April 2010.
SF0257243
Haute-Provence Einkorn (or petit épeautre in French) is a local plant, traced back to 9,000 BC, and presumed to have arrived from the western coast of what is now Turkey. Today some 30 producers in the Haute-Provence, with fields spread around 235 municipalities at an elevation over 400 meters, have formed an association in order to defend and promote this special grain, which obtained PGI (protected geographical indication) status in April 2010.
SF0257242
Haute-Provence Einkorn (or petit épeautre in French) is a local plant, traced back to 9,000 BC, and presumed to have arrived from the western coast of what is now Turkey. Today some 30 producers in the Haute-Provence, with fields spread around 235 municipalities at an elevation over 400 meters, have formed an association in order to defend and promote this special grain, which obtained PGI (protected geographical indication) status in April 2010.
SF0257241
Haute-Provence Einkorn (or petit épeautre in French) is a local plant, traced back to 9,000 BC, and presumed to have arrived from the western coast of what is now Turkey. Today some 30 producers in the Haute-Provence, with fields spread around 235 municipalities at an elevation over 400 meters, have formed an association in order to defend and promote this special grain, which obtained PGI (protected geographical indication) status in April 2010.
SF0257240
Haute-Provence Einkorn (or petit épeautre in French) is a local plant, traced back to 9,000 BC, and presumed to have arrived from the western coast of what is now Turkey. Today some 30 producers in the Haute-Provence, with fields spread around 235 municipalities at an elevation over 400 meters, have formed an association in order to defend and promote this special grain, which obtained PGI (protected geographical indication) status in April 2010.
SF0257239
Haute-Provence Einkorn (or petit épeautre in French) is a local plant, traced back to 9,000 BC, and presumed to have arrived from the western coast of what is now Turkey. Today some 30 producers in the Haute-Provence, with fields spread around 235 municipalities at an elevation over 400 meters, have formed an association in order to defend and promote this special grain, which obtained PGI (protected geographical indication) status in April 2010.
SF0257238
Haute-Provence Einkorn (or petit épeautre in French) is a local plant, traced back to 9,000 BC, and presumed to have arrived from the western coast of what is now Turkey. Today some 30 producers in the Haute-Provence, with fields spread around 235 municipalities at an elevation over 400 meters, have formed an association in order to defend and promote this special grain, which obtained PGI (protected geographical indication) status in April 2010.
SF0221547
Throughout Abruzzo’s interior, the Solina variety is used as a reference point when talking about wheat. Popular sayings, like “Solina fixes all flours” or “if the farmer wants to go to the mill, he should sow Solina,” attest to the close connection between the variety and local life. It was once particularly appreciated for its consistent productivity, guaranteeing the survival of farming families.
Historic sources, such as notarial deeds of sale drawn up at the Lanciano fair, testify to the cultivation of this very old variety of soft wheat in Abruzzo since at least the start of the 16th century. In the early 20th century it was used by renowned Italian geneticist Nazareno Strampelli for experiments and in crosses with other local varieties.
SF0221546
Throughout Abruzzo’s interior, the Solina variety is used as a reference point when talking about wheat. Popular sayings, like “Solina fixes all flours” or “if the farmer wants to go to the mill, he should sow Solina,” attest to the close connection between the variety and local life. It was once particularly appreciated for its consistent productivity, guaranteeing the survival of farming families.
Historic sources, such as notarial deeds of sale drawn up at the Lanciano fair, testify to the cultivation of this very old variety of soft wheat in Abruzzo since at least the start of the 16th century. In the early 20th century it was used by renowned Italian geneticist Nazareno Strampelli for experiments and in crosses with other local varieties.
SF0221545
Throughout Abruzzo’s interior, the Solina variety is used as a reference point when talking about wheat. Popular sayings, like “Solina fixes all flours” or “if the farmer wants to go to the mill, he should sow Solina,” attest to the close connection between the variety and local life. It was once particularly appreciated for its consistent productivity, guaranteeing the survival of farming families.
Historic sources, such as notarial deeds of sale drawn up at the Lanciano fair, testify to the cultivation of this very old variety of soft wheat in Abruzzo since at least the start of the 16th century. In the early 20th century it was used by renowned Italian geneticist Nazareno Strampelli for experiments and in crosses with other local varieties.