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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.
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.
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.
SF0322449
MEDSNAIL progect - Oubeidy: Lebanon grapes
MEDSNAIL progect - Oubeidy: Lebanon grapes
SF0322448
MEDSNAIL progect - Oubeidy: Lebanon grapes
MEDSNAIL progect - Oubeidy: Lebanon grapes
SF0322447
MEDSNAIL progect - Oubeidy: Lebanon grapes
MEDSNAIL progect - Oubeidy: Lebanon grapes
SF0322445
MEDSNAIL progect - Oubeidy: Lebanon grapes
MEDSNAIL progect - Oubeidy: Lebanon grapes
SF0322443
MEDSNAIL progect - Oubeidy: Lebanon grapes
MEDSNAIL progect - Oubeidy: Lebanon grapes
SF0322442
MEDSNAIL progect - Oubeidy: Lebanon grapes
MEDSNAIL progect - Oubeidy: Lebanon grapes
SF0322440
MEDSNAIL progect - Oubeidy: Lebanon grapes
MEDSNAIL progect - Oubeidy: Lebanon grapes
SF0322437
MEDSNAIL progect - Oubeidy: Lebanon grapes
MEDSNAIL progect - Oubeidy: Lebanon grapes
SF0322435
MEDSNAIL progect - Akkoub: wild plant Lebanon
MEDSNAIL progect - Akkoub: wild plant Lebanon
SF0322432
MEDSNAIL progect - Akkoub: wild plant Lebanon
MEDSNAIL progect - Akkoub: wild plant Lebanon
SF0322431
MEDSNAIL progect - Akkoub: wild plant Lebanon
MEDSNAIL progect - Akkoub: wild plant Lebanon
SF0313092
MEDSNAIL progect - Oubeidy: Lebanon grapes
MEDSNAIL progect - Oubeidy: Lebanon grapes
SF0313091
MEDSNAIL progect - Oubeidy: Lebanon grapes
MEDSNAIL progect - Oubeidy: Lebanon grapes
SF0313090
MEDSNAIL progect - Oubeidy: Lebanon grapes
MEDSNAIL progect - Oubeidy: Lebanon grapes
SF0313088
MEDSNAIL progect - Oubeidy: Lebanon grapes
MEDSNAIL progect - Oubeidy: Lebanon grapes
SF0313086
MEDSNAIL progect - Akkoub: wild plant Lebanon
MEDSNAIL progect - Akkoub: wild plant Lebanon
SF0313085
MEDSNAIL progect - Akkoub: wild plant Lebanon
MEDSNAIL progect - Akkoub: wild plant Lebanon
SF0313084
MEDSNAIL progect - Akkoub: wild plant Lebanon
MEDSNAIL progect - Akkoub: wild plant Lebanon
SF0313083
MEDSNAIL progect - Akkoub: wild plant Lebanon
MEDSNAIL progect - Akkoub: wild plant Lebanon
SF0313081
MEDSNAIL progect - Akkoub: wild plant Lebanon
MEDSNAIL progect - Akkoub: wild plant Lebanon
SF0313080
MEDSNAIL progect - Akkoub: wild plant Lebanon
MEDSNAIL progect - Akkoub: wild plant Lebanon
SF0313060
Haitalieh is a Middle Eastern traditional dish, made with sweetened milk from the Baladi goats or Awassi sheep, using starch water from soaked Jareesheh to gelatinize it and served with melted local ghee/Samneh Baladiah poured on top. Jareesheh is wheat that is cracked into smaller pieces in water after it is soaked for a few hours.
Haitalieh is a Middle Eastern traditional dish, made with sweetened milk from the Baladi goats or Awassi sheep, using starch water from soaked Jareesheh to gelatinize it and served with melted local ghee/Samneh Baladiah poured on top. Jareesheh is wheat that is cracked into smaller pieces in water after it is soaked for a few hours.
SF0313046
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.
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.
SF0313044
The product is obtained from the fruit of carob tree of Ceratonia siliqua L. variety, which is a wild native variety to the area of intervention (Ark of Taste nomination). The carob tree is found wild in the area where producers gather and process the fruit. Carob molasses is a dark (almost black) slightly gelled syrup that has a pungent, roasted sweetish aroma with a combination of strong caramel, jam and dried fruit flavours with a note of burnt toast, and a touch of chocolate and bitterness flavour.
The product is obtained from the fruit of carob tree of Ceratonia siliqua L. variety, which is a wild native variety to the area of intervention (Ark of Taste nomination). The carob tree is found wild in the area where producers gather and process the fruit. Carob molasses is a dark (almost black) slightly gelled syrup that has a pungent, roasted sweetish aroma with a combination of strong caramel, jam and dried fruit flavours with a note of burnt toast, and a touch of chocolate and bitterness flavour.
SF0313042
The product is obtained from the fruit of carob tree of Ceratonia siliqua L. variety, which is a wild native variety to the area of intervention (Ark of Taste nomination). The carob tree is found wild in the area where producers gather and process the fruit. Carob molasses is a dark (almost black) slightly gelled syrup that has a pungent, roasted sweetish aroma with a combination of strong caramel, jam and dried fruit flavours with a note of burnt toast, and a touch of chocolate and bitterness flavour.
The product is obtained from the fruit of carob tree of Ceratonia siliqua L. variety, which is a wild native variety to the area of intervention (Ark of Taste nomination). The carob tree is found wild in the area where producers gather and process the fruit. Carob molasses is a dark (almost black) slightly gelled syrup that has a pungent, roasted sweetish aroma with a combination of strong caramel, jam and dried fruit flavours with a note of burnt toast, and a touch of chocolate and bitterness flavour.
SF0313039
The product is obtained from the fruit of carob tree of Ceratonia siliqua L. variety, which is a wild native variety to the area of intervention (Ark of Taste nomination). The carob tree is found wild in the area where producers gather and process the fruit. Carob molasses is a dark (almost black) slightly gelled syrup that has a pungent, roasted sweetish aroma with a combination of strong caramel, jam and dried fruit flavours with a note of burnt toast, and a touch of chocolate and bitterness flavour.
The product is obtained from the fruit of carob tree of Ceratonia siliqua L. variety, which is a wild native variety to the area of intervention (Ark of Taste nomination). The carob tree is found wild in the area where producers gather and process the fruit. Carob molasses is a dark (almost black) slightly gelled syrup that has a pungent, roasted sweetish aroma with a combination of strong caramel, jam and dried fruit flavours with a note of burnt toast, and a touch of chocolate and bitterness flavour.
SF0313038
The product is obtained from the fruit of carob tree of Ceratonia siliqua L. variety, which is a wild native variety to the area of intervention (Ark of Taste nomination). The carob tree is found wild in the area where producers gather and process the fruit. Carob molasses is a dark (almost black) slightly gelled syrup that has a pungent, roasted sweetish aroma with a combination of strong caramel, jam and dried fruit flavours with a note of burnt toast, and a touch of chocolate and bitterness flavour.
The product is obtained from the fruit of carob tree of Ceratonia siliqua L. variety, which is a wild native variety to the area of intervention (Ark of Taste nomination). The carob tree is found wild in the area where producers gather and process the fruit. Carob molasses is a dark (almost black) slightly gelled syrup that has a pungent, roasted sweetish aroma with a combination of strong caramel, jam and dried fruit flavours with a note of burnt toast, and a touch of chocolate and bitterness flavour.
SF0313037
The product is obtained from the fruit of carob tree of Ceratonia siliqua L. variety, which is a wild native variety to the area of intervention (Ark of Taste nomination). The carob tree is found wild in the area where producers gather and process the fruit. Carob molasses is a dark (almost black) slightly gelled syrup that has a pungent, roasted sweetish aroma with a combination of strong caramel, jam and dried fruit flavours with a note of burnt toast, and a touch of chocolate and bitterness flavour.
The product is obtained from the fruit of carob tree of Ceratonia siliqua L. variety, which is a wild native variety to the area of intervention (Ark of Taste nomination). The carob tree is found wild in the area where producers gather and process the fruit. Carob molasses is a dark (almost black) slightly gelled syrup that has a pungent, roasted sweetish aroma with a combination of strong caramel, jam and dried fruit flavours with a note of burnt toast, and a touch of chocolate and bitterness flavour.
SF0085922
SF0085493
SF0066482
SF0211166
SF0257991
SF0342444
Of peasant origin, they were born to meet the need to preserve meat during the autumn and winter months in traditionally poor areas, such as those in the valleys north of Pordenone. These meat preservation needs gave rise to pitina and its variants peta and petuccia, which differed from pitina in the different herbs added to the mixture and, in the case of peta, in its larger size. Today, pitina is mellowed by a portion of pork fat that mutes the intense and somewhat wild flavor of venison, goat or sheep meat. Smoking is done with different aromatic woods.
Of peasant origin, they were born to meet the need to preserve meat during the autumn and winter months in traditionally poor areas, such as those in the valleys north of Pordenone. These meat preservation needs gave rise to pitina and its variants peta and petuccia, which differed from pitina in the different herbs added to the mixture and, in the case of peta, in its larger size. Today, pitina is mellowed by a portion of pork fat that mutes the intense and somewhat wild flavor of venison, goat or sheep meat. Smoking is done with different aromatic woods.
SF0342443
Of peasant origin, they were born to meet the need to preserve meat during the autumn and winter months in traditionally poor areas, such as those in the valleys north of Pordenone. These meat preservation needs gave rise to pitina and its variants peta and petuccia, which differed from pitina in the different herbs added to the mixture and, in the case of peta, in its larger size. Today, pitina is mellowed by a portion of pork fat that mutes the intense and somewhat wild flavor of venison, goat or sheep meat. Smoking is done with different aromatic woods.
Of peasant origin, they were born to meet the need to preserve meat during the autumn and winter months in traditionally poor areas, such as those in the valleys north of Pordenone. These meat preservation needs gave rise to pitina and its variants peta and petuccia, which differed from pitina in the different herbs added to the mixture and, in the case of peta, in its larger size. Today, pitina is mellowed by a portion of pork fat that mutes the intense and somewhat wild flavor of venison, goat or sheep meat. Smoking is done with different aromatic woods.
SF0342442
Of peasant origin, they were born to meet the need to preserve meat during the autumn and winter months in traditionally poor areas, such as those in the valleys north of Pordenone. These meat preservation needs gave rise to pitina and its variants peta and petuccia, which differed from pitina in the different herbs added to the mixture and, in the case of peta, in its larger size. Today, pitina is mellowed by a portion of pork fat that mutes the intense and somewhat wild flavor of venison, goat or sheep meat. Smoking is done with different aromatic woods.
Of peasant origin, they were born to meet the need to preserve meat during the autumn and winter months in traditionally poor areas, such as those in the valleys north of Pordenone. These meat preservation needs gave rise to pitina and its variants peta and petuccia, which differed from pitina in the different herbs added to the mixture and, in the case of peta, in its larger size. Today, pitina is mellowed by a portion of pork fat that mutes the intense and somewhat wild flavor of venison, goat or sheep meat. Smoking is done with different aromatic woods.
SF0337779
The latteria turnaria, a type of cooperative dairy, was once common in Friuli, Veneto, Trentino and Slovenia. The tradition started in 1880, the year the “turnaria” system was institutionalized, and the first was opened in Maniago. They then spread by the score around the whole Friulian area.
In the latterie turnarie, members would take it in turns to make their own cheese , which they would then market themselves. The system, based on cooperative ideals, began to be abandoned following the Second World War, before being dealt a fatal blow by the 1976 earthquake.
The latteria turnaria, a type of cooperative dairy, was once common in Friuli, Veneto, Trentino and Slovenia. The tradition started in 1880, the year the “turnaria” system was institutionalized, and the first was opened in Maniago. They then spread by the score around the whole Friulian area.
In the latterie turnarie, members would take it in turns to make their own cheese , which they would then market themselves. The system, based on cooperative ideals, began to be abandoned following the Second World War, before being dealt a fatal blow by the 1976 earthquake.
SF0337778
The latteria turnaria, a type of cooperative dairy, was once common in Friuli, Veneto, Trentino and Slovenia. The tradition started in 1880, the year the “turnaria” system was institutionalized, and the first was opened in Maniago. They then spread by the score around the whole Friulian area.
In the latterie turnarie, members would take it in turns to make their own cheese , which they would then market themselves. The system, based on cooperative ideals, began to be abandoned following the Second World War, before being dealt a fatal blow by the 1976 earthquake.
The latteria turnaria, a type of cooperative dairy, was once common in Friuli, Veneto, Trentino and Slovenia. The tradition started in 1880, the year the “turnaria” system was institutionalized, and the first was opened in Maniago. They then spread by the score around the whole Friulian area.
In the latterie turnarie, members would take it in turns to make their own cheese , which they would then market themselves. The system, based on cooperative ideals, began to be abandoned following the Second World War, before being dealt a fatal blow by the 1976 earthquake.
SF0337777
The latteria turnaria, a type of cooperative dairy, was once common in Friuli, Veneto, Trentino and Slovenia. The tradition started in 1880, the year the “turnaria” system was institutionalized, and the first was opened in Maniago. They then spread by the score around the whole Friulian area.
In the latterie turnarie, members would take it in turns to make their own cheese , which they would then market themselves. The system, based on cooperative ideals, began to be abandoned following the Second World War, before being dealt a fatal blow by the 1976 earthquake.
The latteria turnaria, a type of cooperative dairy, was once common in Friuli, Veneto, Trentino and Slovenia. The tradition started in 1880, the year the “turnaria” system was institutionalized, and the first was opened in Maniago. They then spread by the score around the whole Friulian area.
In the latterie turnarie, members would take it in turns to make their own cheese , which they would then market themselves. The system, based on cooperative ideals, began to be abandoned following the Second World War, before being dealt a fatal blow by the 1976 earthquake.
SF0337728
The latteria turnaria, a type of cooperative dairy, was once common in Friuli, Veneto, Trentino and Slovenia. The tradition started in 1880, the year the “turnaria” system was institutionalized, and the first was opened in Maniago. They then spread by the score around the whole Friulian area.
In the latterie turnarie, members would take it in turns to make their own cheese , which they would then market themselves. The system, based on cooperative ideals, began to be abandoned following the Second World War, before being dealt a fatal blow by the 1976 earthquake.
The latteria turnaria, a type of cooperative dairy, was once common in Friuli, Veneto, Trentino and Slovenia. The tradition started in 1880, the year the “turnaria” system was institutionalized, and the first was opened in Maniago. They then spread by the score around the whole Friulian area.
In the latterie turnarie, members would take it in turns to make their own cheese , which they would then market themselves. The system, based on cooperative ideals, began to be abandoned following the Second World War, before being dealt a fatal blow by the 1976 earthquake.
SF0337727
The latteria turnaria, a type of cooperative dairy, was once common in Friuli, Veneto, Trentino and Slovenia. The tradition started in 1880, the year the “turnaria” system was institutionalized, and the first was opened in Maniago. They then spread by the score around the whole Friulian area.
In the latterie turnarie, members would take it in turns to make their own cheese , which they would then market themselves. The system, based on cooperative ideals, began to be abandoned following the Second World War, before being dealt a fatal blow by the 1976 earthquake.
The latteria turnaria, a type of cooperative dairy, was once common in Friuli, Veneto, Trentino and Slovenia. The tradition started in 1880, the year the “turnaria” system was institutionalized, and the first was opened in Maniago. They then spread by the score around the whole Friulian area.
In the latterie turnarie, members would take it in turns to make their own cheese , which they would then market themselves. The system, based on cooperative ideals, began to be abandoned following the Second World War, before being dealt a fatal blow by the 1976 earthquake.
SF0328864
The Parndorf farmers’ market was the first in Austria to join the Earth Markets network. The Parndorf farmers’ market takes place in the barn of a private rural house and is run by Monika Liehl with the help of the Slow Food Burgenland Convivium.
Parndorf, a village of just over 4,000 inhabitants, lies less than 50 km from Vienna in Burgenland, the easternmost and flattest province in Austria, a land very suitable for viticulture, with almost 10,000 hectares of vineyards but also predominantly family-run agricultur and food-artisans.
The Parndorf farmers’ market was the first in Austria to join the Earth Markets network. The Parndorf farmers’ market takes place in the barn of a private rural house and is run by Monika Liehl with the help of the Slow Food Burgenland Convivium.
Parndorf, a village of just over 4,000 inhabitants, lies less than 50 km from Vienna in Burgenland, the easternmost and flattest province in Austria, a land very suitable for viticulture, with almost 10,000 hectares of vineyards but also predominantly family-run agricultur and food-artisans.
SF0328863
The Parndorf farmers’ market was the first in Austria to join the Earth Markets network. The Parndorf farmers’ market takes place in the barn of a private rural house and is run by Monika Liehl with the help of the Slow Food Burgenland Convivium.
Parndorf, a village of just over 4,000 inhabitants, lies less than 50 km from Vienna in Burgenland, the easternmost and flattest province in Austria, a land very suitable for viticulture, with almost 10,000 hectares of vineyards but also predominantly family-run agricultur and food-artisans.
The Parndorf farmers’ market was the first in Austria to join the Earth Markets network. The Parndorf farmers’ market takes place in the barn of a private rural house and is run by Monika Liehl with the help of the Slow Food Burgenland Convivium.
Parndorf, a village of just over 4,000 inhabitants, lies less than 50 km from Vienna in Burgenland, the easternmost and flattest province in Austria, a land very suitable for viticulture, with almost 10,000 hectares of vineyards but also predominantly family-run agricultur and food-artisans.
SF0328862
The Parndorf farmers’ market was the first in Austria to join the Earth Markets network. The Parndorf farmers’ market takes place in the barn of a private rural house and is run by Monika Liehl with the help of the Slow Food Burgenland Convivium.
Parndorf, a village of just over 4,000 inhabitants, lies less than 50 km from Vienna in Burgenland, the easternmost and flattest province in Austria, a land very suitable for viticulture, with almost 10,000 hectares of vineyards but also predominantly family-run agricultur and food-artisans.
The Parndorf farmers’ market was the first in Austria to join the Earth Markets network. The Parndorf farmers’ market takes place in the barn of a private rural house and is run by Monika Liehl with the help of the Slow Food Burgenland Convivium.
Parndorf, a village of just over 4,000 inhabitants, lies less than 50 km from Vienna in Burgenland, the easternmost and flattest province in Austria, a land very suitable for viticulture, with almost 10,000 hectares of vineyards but also predominantly family-run agricultur and food-artisans.
SF0328861
The Parndorf farmers’ market was the first in Austria to join the Earth Markets network. The Parndorf farmers’ market takes place in the barn of a private rural house and is run by Monika Liehl with the help of the Slow Food Burgenland Convivium.
Parndorf, a village of just over 4,000 inhabitants, lies less than 50 km from Vienna in Burgenland, the easternmost and flattest province in Austria, a land very suitable for viticulture, with almost 10,000 hectares of vineyards but also predominantly family-run agricultur and food-artisans.
The Parndorf farmers’ market was the first in Austria to join the Earth Markets network. The Parndorf farmers’ market takes place in the barn of a private rural house and is run by Monika Liehl with the help of the Slow Food Burgenland Convivium.
Parndorf, a village of just over 4,000 inhabitants, lies less than 50 km from Vienna in Burgenland, the easternmost and flattest province in Austria, a land very suitable for viticulture, with almost 10,000 hectares of vineyards but also predominantly family-run agricultur and food-artisans.
SF0328860
The Parndorf farmers’ market was the first in Austria to join the Earth Markets network. The Parndorf farmers’ market takes place in the barn of a private rural house and is run by Monika Liehl with the help of the Slow Food Burgenland Convivium.
Parndorf, a village of just over 4,000 inhabitants, lies less than 50 km from Vienna in Burgenland, the easternmost and flattest province in Austria, a land very suitable for viticulture, with almost 10,000 hectares of vineyards but also predominantly family-run agricultur and food-artisans.
The Parndorf farmers’ market was the first in Austria to join the Earth Markets network. The Parndorf farmers’ market takes place in the barn of a private rural house and is run by Monika Liehl with the help of the Slow Food Burgenland Convivium.
Parndorf, a village of just over 4,000 inhabitants, lies less than 50 km from Vienna in Burgenland, the easternmost and flattest province in Austria, a land very suitable for viticulture, with almost 10,000 hectares of vineyards but also predominantly family-run agricultur and food-artisans.
SF0324263
Perched on the heights of Tunisia's Mont el Gorrâa, 600 meters above sea level, the gardens of the Djebba el Olia oasis form a unique agroforestry system. In ancient orchards, fig trees were always associated with other fruit crops such as olives, apples, quinces, and grapes. The small village of Djebba is unique for the large number of fig varieties. All fig trees are cultivated by lineage according to the rules of a village-specific customary law.
Perched on the heights of Tunisia's Mont el Gorrâa, 600 meters above sea level, the gardens of the Djebba el Olia oasis form a unique agroforestry system. In ancient orchards, fig trees were always associated with other fruit crops such as olives, apples, quinces, and grapes. The small village of Djebba is unique for the large number of fig varieties. All fig trees are cultivated by lineage according to the rules of a village-specific customary law.
SF0324253
Perched on the heights of Tunisia's Mont el Gorrâa, 600 meters above sea level, the gardens of the Djebba el Olia oasis form a unique agroforestry system. In ancient orchards, fig trees were always associated with other fruit crops such as olives, apples, quinces, and grapes. The small village of Djebba is unique for the large number of fig varieties. All fig trees are cultivated by lineage according to the rules of a village-specific customary law.
Perched on the heights of Tunisia's Mont el Gorrâa, 600 meters above sea level, the gardens of the Djebba el Olia oasis form a unique agroforestry system. In ancient orchards, fig trees were always associated with other fruit crops such as olives, apples, quinces, and grapes. The small village of Djebba is unique for the large number of fig varieties. All fig trees are cultivated by lineage according to the rules of a village-specific customary law.
SF0324243
Perched on the heights of Tunisia's Mont el Gorrâa, 600 meters above sea level, the gardens of the Djebba el Olia oasis form a unique agroforestry system. In ancient orchards, fig trees were always associated with other fruit crops such as olives, apples, quinces, and grapes. The small village of Djebba is unique for the large number of fig varieties. All fig trees are cultivated by lineage according to the rules of a village-specific customary law.
Perched on the heights of Tunisia's Mont el Gorrâa, 600 meters above sea level, the gardens of the Djebba el Olia oasis form a unique agroforestry system. In ancient orchards, fig trees were always associated with other fruit crops such as olives, apples, quinces, and grapes. The small village of Djebba is unique for the large number of fig varieties. All fig trees are cultivated by lineage according to the rules of a village-specific customary law.
SF0324242
Perched on the heights of Tunisia's Mont el Gorrâa, 600 meters above sea level, the gardens of the Djebba el Olia oasis form a unique agroforestry system. In ancient orchards, fig trees were always associated with other fruit crops such as olives, apples, quinces, and grapes. The small village of Djebba is unique for the large number of fig varieties. All fig trees are cultivated by lineage according to the rules of a village-specific customary law.
Perched on the heights of Tunisia's Mont el Gorrâa, 600 meters above sea level, the gardens of the Djebba el Olia oasis form a unique agroforestry system. In ancient orchards, fig trees were always associated with other fruit crops such as olives, apples, quinces, and grapes. The small village of Djebba is unique for the large number of fig varieties. All fig trees are cultivated by lineage according to the rules of a village-specific customary law.
SF0324241
Perched on the heights of Tunisia's Mont el Gorrâa, 600 meters above sea level, the gardens of the Djebba el Olia oasis form a unique agroforestry system. In ancient orchards, fig trees were always associated with other fruit crops such as olives, apples, quinces, and grapes. The small village of Djebba is unique for the large number of fig varieties. All fig trees are cultivated by lineage according to the rules of a village-specific customary law.
Perched on the heights of Tunisia's Mont el Gorrâa, 600 meters above sea level, the gardens of the Djebba el Olia oasis form a unique agroforestry system. In ancient orchards, fig trees were always associated with other fruit crops such as olives, apples, quinces, and grapes. The small village of Djebba is unique for the large number of fig varieties. All fig trees are cultivated by lineage according to the rules of a village-specific customary law.
SF0324238
Perched on the heights of Tunisia's Mont el Gorrâa, 600 meters above sea level, the gardens of the Djebba el Olia oasis form a unique agroforestry system. In ancient orchards, fig trees were always associated with other fruit crops such as olives, apples, quinces, and grapes. The small village of Djebba is unique for the large number of fig varieties. All fig trees are cultivated by lineage according to the rules of a village-specific customary law.
Perched on the heights of Tunisia's Mont el Gorrâa, 600 meters above sea level, the gardens of the Djebba el Olia oasis form a unique agroforestry system. In ancient orchards, fig trees were always associated with other fruit crops such as olives, apples, quinces, and grapes. The small village of Djebba is unique for the large number of fig varieties. All fig trees are cultivated by lineage according to the rules of a village-specific customary law.
SF0324237
Perched on the heights of Tunisia's Mont el Gorrâa, 600 meters above sea level, the gardens of the Djebba el Olia oasis form a unique agroforestry system. In ancient orchards, fig trees were always associated with other fruit crops such as olives, apples, quinces, and grapes. The small village of Djebba is unique for the large number of fig varieties. All fig trees are cultivated by lineage according to the rules of a village-specific customary law.
Perched on the heights of Tunisia's Mont el Gorrâa, 600 meters above sea level, the gardens of the Djebba el Olia oasis form a unique agroforestry system. In ancient orchards, fig trees were always associated with other fruit crops such as olives, apples, quinces, and grapes. The small village of Djebba is unique for the large number of fig varieties. All fig trees are cultivated by lineage according to the rules of a village-specific customary law.
SF0323684
Fishermen from the Slow Food network who practice artisanal fishing on Giglio Island. The fishermen realize a shared model of management of the marine waters around the Island of Giglio, through the definition of a management model that prioritizes the environmental protection of the seabed and fish species, but also the preservation of the Fisherman's craft that through the exercise of sustainable fishing, that is, using the traditional tools of fishing that has always been practiced on the Island of Giglio.
Fishermen from the Slow Food network who practice artisanal fishing on Giglio Island. The fishermen realize a shared model of management of the marine waters around the Island of Giglio, through the definition of a management model that prioritizes the environmental protection of the seabed and fish species, but also the preservation of the Fisherman's craft that through the exercise of sustainable fishing, that is, using the traditional tools of fishing that has always been practiced on the Island of Giglio.
SF0323683
Fishermen from the Slow Food network who practice artisanal fishing on Giglio Island. The fishermen realize a shared model of management of the marine waters around the Island of Giglio, through the definition of a management model that prioritizes the environmental protection of the seabed and fish species, but also the preservation of the Fisherman's craft that through the exercise of sustainable fishing, that is, using the traditional tools of fishing that has always been practiced on the Island of Giglio.
Fishermen from the Slow Food network who practice artisanal fishing on Giglio Island. The fishermen realize a shared model of management of the marine waters around the Island of Giglio, through the definition of a management model that prioritizes the environmental protection of the seabed and fish species, but also the preservation of the Fisherman's craft that through the exercise of sustainable fishing, that is, using the traditional tools of fishing that has always been practiced on the Island of Giglio.
SF0323401
Saudi Arabia - the largest Arab state in West Asia by area and the largest in the Arab world after Algeria. Slow Food Travel in Saudi Arabia is a project that aims to encourage travelers to immerse themselves with mind and soul in these most wonderful places in direct contact with the culture of the local people, producers, farmers, artisans and restaurateurs.
Saudi Arabia - the largest Arab state in West Asia by area and the largest in the Arab world after Algeria. Slow Food Travel in Saudi Arabia is a project that aims to encourage travelers to immerse themselves with mind and soul in these most wonderful places in direct contact with the culture of the local people, producers, farmers, artisans and restaurateurs.
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Saudi Arabia - the largest Arab state in West Asia by area and the largest in the Arab world after Algeria. Slow Food Travel in Saudi Arabia is a project that aims to encourage travelers to immerse themselves with mind and soul in these most wonderful places in direct contact with the culture of the local people, producers, farmers, artisans and restaurateurs.
Saudi Arabia - the largest Arab state in West Asia by area and the largest in the Arab world after Algeria. Slow Food Travel in Saudi Arabia is a project that aims to encourage travelers to immerse themselves with mind and soul in these most wonderful places in direct contact with the culture of the local people, producers, farmers, artisans and restaurateurs.
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Saudi Arabia - the largest Arab state in West Asia by area and the largest in the Arab world after Algeria. Slow Food Travel in Saudi Arabia is a project that aims to encourage travelers to immerse themselves with mind and soul in these most wonderful places in direct contact with the culture of the local people, producers, farmers, artisans and restaurateurs.
Saudi Arabia - the largest Arab state in West Asia by area and the largest in the Arab world after Algeria. Slow Food Travel in Saudi Arabia is a project that aims to encourage travelers to immerse themselves with mind and soul in these most wonderful places in direct contact with the culture of the local people, producers, farmers, artisans and restaurateurs.
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