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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
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
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
SF0261543
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
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
SF0250948
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SF0232985
SF0232981
SF0232979
SF0232972
SF0232840
Imported from the Americas, this mild chili pepper is the result of patient selection by generations of farmers working on two particular varieties of Capsicum annum, Aturri and Errobi. Cultivated and consumed for centuries, particularly in the south of Aquitaine and the department of Landes with its favorable oceanic climate, it is an essential ingredient in the cuisine of the Basque Country and Landes.
Imported from the Americas, this mild chili pepper is the result of patient selection by generations of farmers working on two particular varieties of Capsicum annum, Aturri and Errobi. Cultivated and consumed for centuries, particularly in the south of Aquitaine and the department of Landes with its favorable oceanic climate, it is an essential ingredient in the cuisine of the Basque Country and Landes.
SF0232839
Imported from the Americas, this mild chili pepper is the result of patient selection by generations of farmers working on two particular varieties of Capsicum annum, Aturri and Errobi. Cultivated and consumed for centuries, particularly in the south of Aquitaine and the department of Landes with its favorable oceanic climate, it is an essential ingredient in the cuisine of the Basque Country and Landes.
Imported from the Americas, this mild chili pepper is the result of patient selection by generations of farmers working on two particular varieties of Capsicum annum, Aturri and Errobi. Cultivated and consumed for centuries, particularly in the south of Aquitaine and the department of Landes with its favorable oceanic climate, it is an essential ingredient in the cuisine of the Basque Country and Landes.
SF0232838
Imported from the Americas, this mild chili pepper is the result of patient selection by generations of farmers working on two particular varieties of Capsicum annum, Aturri and Errobi. Cultivated and consumed for centuries, particularly in the south of Aquitaine and the department of Landes with its favorable oceanic climate, it is an essential ingredient in the cuisine of the Basque Country and Landes.
Imported from the Americas, this mild chili pepper is the result of patient selection by generations of farmers working on two particular varieties of Capsicum annum, Aturri and Errobi. Cultivated and consumed for centuries, particularly in the south of Aquitaine and the department of Landes with its favorable oceanic climate, it is an essential ingredient in the cuisine of the Basque Country and Landes.
SF0232837
Imported from the Americas, this mild chili pepper is the result of patient selection by generations of farmers working on two particular varieties of Capsicum annum, Aturri and Errobi. Cultivated and consumed for centuries, particularly in the south of Aquitaine and the department of Landes with its favorable oceanic climate, it is an essential ingredient in the cuisine of the Basque Country and Landes.
Imported from the Americas, this mild chili pepper is the result of patient selection by generations of farmers working on two particular varieties of Capsicum annum, Aturri and Errobi. Cultivated and consumed for centuries, particularly in the south of Aquitaine and the department of Landes with its favorable oceanic climate, it is an essential ingredient in the cuisine of the Basque Country and Landes.
SF0232836
Imported from the Americas, this mild chili pepper is the result of patient selection by generations of farmers working on two particular varieties of Capsicum annum, Aturri and Errobi. Cultivated and consumed for centuries, particularly in the south of Aquitaine and the department of Landes with its favorable oceanic climate, it is an essential ingredient in the cuisine of the Basque Country and Landes.
Imported from the Americas, this mild chili pepper is the result of patient selection by generations of farmers working on two particular varieties of Capsicum annum, Aturri and Errobi. Cultivated and consumed for centuries, particularly in the south of Aquitaine and the department of Landes with its favorable oceanic climate, it is an essential ingredient in the cuisine of the Basque Country and Landes.
SF0232835
Imported from the Americas, this mild chili pepper is the result of patient selection by generations of farmers working on two particular varieties of Capsicum annum, Aturri and Errobi. Cultivated and consumed for centuries, particularly in the south of Aquitaine and the department of Landes with its favorable oceanic climate, it is an essential ingredient in the cuisine of the Basque Country and Landes.
Imported from the Americas, this mild chili pepper is the result of patient selection by generations of farmers working on two particular varieties of Capsicum annum, Aturri and Errobi. Cultivated and consumed for centuries, particularly in the south of Aquitaine and the department of Landes with its favorable oceanic climate, it is an essential ingredient in the cuisine of the Basque Country and Landes.
SF0232832
Imported from the Americas, this mild chili pepper is the result of patient selection by generations of farmers working on two particular varieties of Capsicum annum, Aturri and Errobi. Cultivated and consumed for centuries, particularly in the south of Aquitaine and the department of Landes with its favorable oceanic climate, it is an essential ingredient in the cuisine of the Basque Country and Landes.
Imported from the Americas, this mild chili pepper is the result of patient selection by generations of farmers working on two particular varieties of Capsicum annum, Aturri and Errobi. Cultivated and consumed for centuries, particularly in the south of Aquitaine and the department of Landes with its favorable oceanic climate, it is an essential ingredient in the cuisine of the Basque Country and Landes.
SF0232831
Imported from the Americas, this mild chili pepper is the result of patient selection by generations of farmers working on two particular varieties of Capsicum annum, Aturri and Errobi. Cultivated and consumed for centuries, particularly in the south of Aquitaine and the department of Landes with its favorable oceanic climate, it is an essential ingredient in the cuisine of the Basque Country and Landes.
Imported from the Americas, this mild chili pepper is the result of patient selection by generations of farmers working on two particular varieties of Capsicum annum, Aturri and Errobi. Cultivated and consumed for centuries, particularly in the south of Aquitaine and the department of Landes with its favorable oceanic climate, it is an essential ingredient in the cuisine of the Basque Country and Landes.
SF0232830
Imported from the Americas, this mild chili pepper is the result of patient selection by generations of farmers working on two particular varieties of Capsicum annum, Aturri and Errobi. Cultivated and consumed for centuries, particularly in the south of Aquitaine and the department of Landes with its favorable oceanic climate, it is an essential ingredient in the cuisine of the Basque Country and Landes.
Imported from the Americas, this mild chili pepper is the result of patient selection by generations of farmers working on two particular varieties of Capsicum annum, Aturri and Errobi. Cultivated and consumed for centuries, particularly in the south of Aquitaine and the department of Landes with its favorable oceanic climate, it is an essential ingredient in the cuisine of the Basque Country and Landes.
SF0232791
Imported from the Americas, this mild chili pepper is the result of patient selection by generations of farmers working on two particular varieties of Capsicum annum, Aturri and Errobi. Cultivated and consumed for centuries, particularly in the south of Aquitaine and the department of Landes with its favorable oceanic climate, it is an essential ingredient in the cuisine of the Basque Country and Landes.
Imported from the Americas, this mild chili pepper is the result of patient selection by generations of farmers working on two particular varieties of Capsicum annum, Aturri and Errobi. Cultivated and consumed for centuries, particularly in the south of Aquitaine and the department of Landes with its favorable oceanic climate, it is an essential ingredient in the cuisine of the Basque Country and Landes.
SF0232790
Imported from the Americas, this mild chili pepper is the result of patient selection by generations of farmers working on two particular varieties of Capsicum annum, Aturri and Errobi. Cultivated and consumed for centuries, particularly in the south of Aquitaine and the department of Landes with its favorable oceanic climate, it is an essential ingredient in the cuisine of the Basque Country and Landes.
Imported from the Americas, this mild chili pepper is the result of patient selection by generations of farmers working on two particular varieties of Capsicum annum, Aturri and Errobi. Cultivated and consumed for centuries, particularly in the south of Aquitaine and the department of Landes with its favorable oceanic climate, it is an essential ingredient in the cuisine of the Basque Country and Landes.
SF0232725
Imported from the Americas, this mild chili pepper is the result of patient selection by generations of farmers working on two particular varieties of Capsicum annum, Aturri and Errobi. Cultivated and consumed for centuries, particularly in the south of Aquitaine and the department of Landes with its favorable oceanic climate, it is an essential ingredient in the cuisine of the Basque Country and Landes.
Imported from the Americas, this mild chili pepper is the result of patient selection by generations of farmers working on two particular varieties of Capsicum annum, Aturri and Errobi. Cultivated and consumed for centuries, particularly in the south of Aquitaine and the department of Landes with its favorable oceanic climate, it is an essential ingredient in the cuisine of the Basque Country and Landes.
SF0232723
Imported from the Americas, this mild chili pepper is the result of patient selection by generations of farmers working on two particular varieties of Capsicum annum, Aturri and Errobi. Cultivated and consumed for centuries, particularly in the south of Aquitaine and the department of Landes with its favorable oceanic climate, it is an essential ingredient in the cuisine of the Basque Country and Landes.
Imported from the Americas, this mild chili pepper is the result of patient selection by generations of farmers working on two particular varieties of Capsicum annum, Aturri and Errobi. Cultivated and consumed for centuries, particularly in the south of Aquitaine and the department of Landes with its favorable oceanic climate, it is an essential ingredient in the cuisine of the Basque Country and Landes.
SF0158393
The plateau where Pardailhan is situated stands at an altitude of 800 meters above sea level, though it is just 40 kilometers from the Mediterranean. Although vineyards and olive groves are common to this region, the plain of Pardailhan is surrounded by pastures where cows and sheep graze and there are oak and beech forests thick with wild boar.
The quality of the Pardailhan Black Turnip has been celebrated for centuries, and at the end of the nineteenth century, it was sold at high prices at international fairs.
The plateau where Pardailhan is situated stands at an altitude of 800 meters above sea level, though it is just 40 kilometers from the Mediterranean. Although vineyards and olive groves are common to this region, the plain of Pardailhan is surrounded by pastures where cows and sheep graze and there are oak and beech forests thick with wild boar.
The quality of the Pardailhan Black Turnip has been celebrated for centuries, and at the end of the nineteenth century, it was sold at high prices at international fairs.
SF0158338
SF0158229
Originating in the Basque Country and known as arto gorria, maize grand roux has an ancient and original history. It spread from the 16th century in the northern regions of the area.
Practically abandoned in the early 20th century, when local farmers began sowing the more productive American varieties, grand roux made its reappearance in the French Basque Country in the 1990s.
Originating in the Basque Country and known as arto gorria, maize grand roux has an ancient and original history. It spread from the 16th century in the northern regions of the area.
Practically abandoned in the early 20th century, when local farmers began sowing the more productive American varieties, grand roux made its reappearance in the French Basque Country in the 1990s.
SF0158042
Imported from the Americas, this mild chili pepper is the result of patient selection by generations of farmers working on two particular varieties of Capsicum annum, Aturri and Errobi. Cultivated and consumed for centuries, particularly in the south of Aquitaine and the department of Landes with its favorable oceanic climate, it is an essential ingredient in the cuisine of the Basque Country and Landes.
Imported from the Americas, this mild chili pepper is the result of patient selection by generations of farmers working on two particular varieties of Capsicum annum, Aturri and Errobi. Cultivated and consumed for centuries, particularly in the south of Aquitaine and the department of Landes with its favorable oceanic climate, it is an essential ingredient in the cuisine of the Basque Country and Landes.
SF0158013
Imported from the Americas, this mild chili pepper is the result of patient selection by generations of farmers working on two particular varieties of Capsicum annum, Aturri and Errobi. Cultivated and consumed for centuries, particularly in the south of Aquitaine and the department of Landes with its favorable oceanic climate, it is an essential ingredient in the cuisine of the Basque Country and Landes.
Imported from the Americas, this mild chili pepper is the result of patient selection by generations of farmers working on two particular varieties of Capsicum annum, Aturri and Errobi. Cultivated and consumed for centuries, particularly in the south of Aquitaine and the department of Landes with its favorable oceanic climate, it is an essential ingredient in the cuisine of the Basque Country and Landes.
SF0085532
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SF0085489
SF0085488
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SF0016922
Imported from the Americas, this mild chili pepper is the result of patient selection by generations of farmers working on two particular varieties of Capsicum annum, Aturri and Errobi. Cultivated and consumed for centuries, particularly in the south of Aquitaine and the department of Landes with its favorable oceanic climate, it is an essential ingredient in the cuisine of the Basque Country and Landes.
Imported from the Americas, this mild chili pepper is the result of patient selection by generations of farmers working on two particular varieties of Capsicum annum, Aturri and Errobi. Cultivated and consumed for centuries, particularly in the south of Aquitaine and the department of Landes with its favorable oceanic climate, it is an essential ingredient in the cuisine of the Basque Country and Landes.
SF0016919
Imported from the Americas, this mild chili pepper is the result of patient selection by generations of farmers working on two particular varieties of Capsicum annum, Aturri and Errobi. Cultivated and consumed for centuries, particularly in the south of Aquitaine and the department of Landes with its favorable oceanic climate, it is an essential ingredient in the cuisine of the Basque Country and Landes.
Imported from the Americas, this mild chili pepper is the result of patient selection by generations of farmers working on two particular varieties of Capsicum annum, Aturri and Errobi. Cultivated and consumed for centuries, particularly in the south of Aquitaine and the department of Landes with its favorable oceanic climate, it is an essential ingredient in the cuisine of the Basque Country and Landes.
SF0016917
Imported from the Americas, this mild chili pepper is the result of patient selection by generations of farmers working on two particular varieties of Capsicum annum, Aturri and Errobi. Cultivated and consumed for centuries, particularly in the south of Aquitaine and the department of Landes with its favorable oceanic climate, it is an essential ingredient in the cuisine of the Basque Country and Landes.
Imported from the Americas, this mild chili pepper is the result of patient selection by generations of farmers working on two particular varieties of Capsicum annum, Aturri and Errobi. Cultivated and consumed for centuries, particularly in the south of Aquitaine and the department of Landes with its favorable oceanic climate, it is an essential ingredient in the cuisine of the Basque Country and Landes.
SF0016916
Imported from the Americas, this mild chili pepper is the result of patient selection by generations of farmers working on two particular varieties of Capsicum annum, Aturri and Errobi. Cultivated and consumed for centuries, particularly in the south of Aquitaine and the department of Landes with its favorable oceanic climate, it is an essential ingredient in the cuisine of the Basque Country and Landes.
Imported from the Americas, this mild chili pepper is the result of patient selection by generations of farmers working on two particular varieties of Capsicum annum, Aturri and Errobi. Cultivated and consumed for centuries, particularly in the south of Aquitaine and the department of Landes with its favorable oceanic climate, it is an essential ingredient in the cuisine of the Basque Country and Landes.
SF0016899
Imported from the Americas, this mild chili pepper is the result of patient selection by generations of farmers working on two particular varieties of Capsicum annum, Aturri and Errobi. Cultivated and consumed for centuries, particularly in the south of Aquitaine and the department of Landes with its favorable oceanic climate, it is an essential ingredient in the cuisine of the Basque Country and Landes.
Imported from the Americas, this mild chili pepper is the result of patient selection by generations of farmers working on two particular varieties of Capsicum annum, Aturri and Errobi. Cultivated and consumed for centuries, particularly in the south of Aquitaine and the department of Landes with its favorable oceanic climate, it is an essential ingredient in the cuisine of the Basque Country and Landes.
SF0016890
Imported from the Americas, this mild chili pepper is the result of patient selection by generations of farmers working on two particular varieties of Capsicum annum, Aturri and Errobi. Cultivated and consumed for centuries, particularly in the south of Aquitaine and the department of Landes with its favorable oceanic climate, it is an essential ingredient in the cuisine of the Basque Country and Landes.
Imported from the Americas, this mild chili pepper is the result of patient selection by generations of farmers working on two particular varieties of Capsicum annum, Aturri and Errobi. Cultivated and consumed for centuries, particularly in the south of Aquitaine and the department of Landes with its favorable oceanic climate, it is an essential ingredient in the cuisine of the Basque Country and Landes.
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