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SF0313912
Migrants event.
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SF0313911
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Migrants event.
SF0313909
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SF0313915
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SF0313914
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SF0313913
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SF0337868
Bagossi is the name of the inhabitants of Bagolino, a small town in the upper Brescian region of Val di Caffaro, famous for its carnival. Hence the name of the cheese that is produced in that valley. An uncooked cheese made from partially skimmed milk, it takes on absolutely original characteristics in this alpine area. The size is larger than that of mountain tome cheeses: it usually weighs 16-18 kilograms, but some wheels go up to 20-22 kilograms.
Bagossi is the name of the inhabitants of Bagolino, a small town in the upper Brescian region of Val di Caffaro, famous for its carnival. Hence the name of the cheese that is produced in that valley. An uncooked cheese made from partially skimmed milk, it takes on absolutely original characteristics in this alpine area. The size is larger than that of mountain tome cheeses: it usually weighs 16-18 kilograms, but some wheels go up to 20-22 kilograms.
SF0337867
Bagossi is the name of the inhabitants of Bagolino, a small town in the upper Brescian region of Val di Caffaro, famous for its carnival. Hence the name of the cheese that is produced in that valley. An uncooked cheese made from partially skimmed milk, it takes on absolutely original characteristics in this alpine area. The size is larger than that of mountain tome cheeses: it usually weighs 16-18 kilograms, but some wheels go up to 20-22 kilograms.
Bagossi is the name of the inhabitants of Bagolino, a small town in the upper Brescian region of Val di Caffaro, famous for its carnival. Hence the name of the cheese that is produced in that valley. An uncooked cheese made from partially skimmed milk, it takes on absolutely original characteristics in this alpine area. The size is larger than that of mountain tome cheeses: it usually weighs 16-18 kilograms, but some wheels go up to 20-22 kilograms.
SF0337866
Bagossi is the name of the inhabitants of Bagolino, a small town in the upper Brescian region of Val di Caffaro, famous for its carnival. Hence the name of the cheese that is produced in that valley. An uncooked cheese made from partially skimmed milk, it takes on absolutely original characteristics in this alpine area. The size is larger than that of mountain tome cheeses: it usually weighs 16-18 kilograms, but some wheels go up to 20-22 kilograms.
Bagossi is the name of the inhabitants of Bagolino, a small town in the upper Brescian region of Val di Caffaro, famous for its carnival. Hence the name of the cheese that is produced in that valley. An uncooked cheese made from partially skimmed milk, it takes on absolutely original characteristics in this alpine area. The size is larger than that of mountain tome cheeses: it usually weighs 16-18 kilograms, but some wheels go up to 20-22 kilograms.
SF0337865
Bagossi is the name of the inhabitants of Bagolino, a small town in the upper Brescian region of Val di Caffaro, famous for its carnival. Hence the name of the cheese that is produced in that valley. An uncooked cheese made from partially skimmed milk, it takes on absolutely original characteristics in this alpine area. The size is larger than that of mountain tome cheeses: it usually weighs 16-18 kilograms, but some wheels go up to 20-22 kilograms.
Bagossi is the name of the inhabitants of Bagolino, a small town in the upper Brescian region of Val di Caffaro, famous for its carnival. Hence the name of the cheese that is produced in that valley. An uncooked cheese made from partially skimmed milk, it takes on absolutely original characteristics in this alpine area. The size is larger than that of mountain tome cheeses: it usually weighs 16-18 kilograms, but some wheels go up to 20-22 kilograms.
SF0337864
Bagossi is the name of the inhabitants of Bagolino, a small town in the upper Brescian region of Val di Caffaro, famous for its carnival. Hence the name of the cheese that is produced in that valley. An uncooked cheese made from partially skimmed milk, it takes on absolutely original characteristics in this alpine area. The size is larger than that of mountain tome cheeses: it usually weighs 16-18 kilograms, but some wheels go up to 20-22 kilograms.
Bagossi is the name of the inhabitants of Bagolino, a small town in the upper Brescian region of Val di Caffaro, famous for its carnival. Hence the name of the cheese that is produced in that valley. An uncooked cheese made from partially skimmed milk, it takes on absolutely original characteristics in this alpine area. The size is larger than that of mountain tome cheeses: it usually weighs 16-18 kilograms, but some wheels go up to 20-22 kilograms.
SF0337789
Bitto Storico ribelle, formerly Bitto Storico, is undoubtedly one of the symbols of Lombardy's cheese production: a cheese of great tradition and extraordinary aptitude for ageing, it is deeply linked to the mountains from which it originates. The historic core of its production is located in the valleys formed by the stream from which it takes its name: Gerola and Albaredo, in the province of Sondrio. The cheese produced in the mountain pastures of these valleys, at an altitude of 1400 to 2000 metres, retains special characteristics.
Bitto Storico ribelle, formerly Bitto Storico, is undoubtedly one of the symbols of Lombardy's cheese production: a cheese of great tradition and extraordinary aptitude for ageing, it is deeply linked to the mountains from which it originates. The historic core of its production is located in the valleys formed by the stream from which it takes its name: Gerola and Albaredo, in the province of Sondrio. The cheese produced in the mountain pastures of these valleys, at an altitude of 1400 to 2000 metres, retains special characteristics.
SF0337788
Bitto Storico ribelle, formerly Bitto Storico, is undoubtedly one of the symbols of Lombardy's cheese production: a cheese of great tradition and extraordinary aptitude for ageing, it is deeply linked to the mountains from which it originates. The historic core of its production is located in the valleys formed by the stream from which it takes its name: Gerola and Albaredo, in the province of Sondrio. The cheese produced in the mountain pastures of these valleys, at an altitude of 1400 to 2000 metres, retains special characteristics.
Bitto Storico ribelle, formerly Bitto Storico, is undoubtedly one of the symbols of Lombardy's cheese production: a cheese of great tradition and extraordinary aptitude for ageing, it is deeply linked to the mountains from which it originates. The historic core of its production is located in the valleys formed by the stream from which it takes its name: Gerola and Albaredo, in the province of Sondrio. The cheese produced in the mountain pastures of these valleys, at an altitude of 1400 to 2000 metres, retains special characteristics.
SF0337787
Bitto Storico ribelle, formerly Bitto Storico, is undoubtedly one of the symbols of Lombardy's cheese production: a cheese of great tradition and extraordinary aptitude for ageing, it is deeply linked to the mountains from which it originates. The historic core of its production is located in the valleys formed by the stream from which it takes its name: Gerola and Albaredo, in the province of Sondrio. The cheese produced in the mountain pastures of these valleys, at an altitude of 1400 to 2000 metres, retains special characteristics.
Bitto Storico ribelle, formerly Bitto Storico, is undoubtedly one of the symbols of Lombardy's cheese production: a cheese of great tradition and extraordinary aptitude for ageing, it is deeply linked to the mountains from which it originates. The historic core of its production is located in the valleys formed by the stream from which it takes its name: Gerola and Albaredo, in the province of Sondrio. The cheese produced in the mountain pastures of these valleys, at an altitude of 1400 to 2000 metres, retains special characteristics.
SF0337695
Ceglie Messapica, a small gastronomic capital, has for hundreds of years produced an almond paste biscuit, the piscquett'l, which for the people of Ceglie is a sort of town symbol. It is a sweet with an irregularly cubic shape, prepared from almonds partly blanched in water, partly toasted and then finely ground, but not so finely as to lose the grain of the fruit. Kneaded with sugar, honey, lemon peel, soaked with citrus rosolio and then firmed with eggs (about 4 eggs for a kilo of almond paste).
Ceglie Messapica, a small gastronomic capital, has for hundreds of years produced an almond paste biscuit, the piscquett'l, which for the people of Ceglie is a sort of town symbol. It is a sweet with an irregularly cubic shape, prepared from almonds partly blanched in water, partly toasted and then finely ground, but not so finely as to lose the grain of the fruit. Kneaded with sugar, honey, lemon peel, soaked with citrus rosolio and then firmed with eggs (about 4 eggs for a kilo of almond paste).
SF0337694
Ceglie Messapica, a small gastronomic capital, has for hundreds of years produced an almond paste biscuit, the piscquett'l, which for the people of Ceglie is a sort of town symbol. It is a sweet with an irregularly cubic shape, prepared from almonds partly blanched in water, partly toasted and then finely ground, but not so finely as to lose the grain of the fruit. Kneaded with sugar, honey, lemon peel, soaked with citrus rosolio and then firmed with eggs (about 4 eggs for a kilo of almond paste).
Ceglie Messapica, a small gastronomic capital, has for hundreds of years produced an almond paste biscuit, the piscquett'l, which for the people of Ceglie is a sort of town symbol. It is a sweet with an irregularly cubic shape, prepared from almonds partly blanched in water, partly toasted and then finely ground, but not so finely as to lose the grain of the fruit. Kneaded with sugar, honey, lemon peel, soaked with citrus rosolio and then firmed with eggs (about 4 eggs for a kilo of almond paste).
SF0337693
Ceglie Messapica, a small gastronomic capital, has for hundreds of years produced an almond paste biscuit, the piscquett'l, which for the people of Ceglie is a sort of town symbol. It is a sweet with an irregularly cubic shape, prepared from almonds partly blanched in water, partly toasted and then finely ground, but not so finely as to lose the grain of the fruit. Kneaded with sugar, honey, lemon peel, soaked with citrus rosolio and then firmed with eggs (about 4 eggs for a kilo of almond paste).
Ceglie Messapica, a small gastronomic capital, has for hundreds of years produced an almond paste biscuit, the piscquett'l, which for the people of Ceglie is a sort of town symbol. It is a sweet with an irregularly cubic shape, prepared from almonds partly blanched in water, partly toasted and then finely ground, but not so finely as to lose the grain of the fruit. Kneaded with sugar, honey, lemon peel, soaked with citrus rosolio and then firmed with eggs (about 4 eggs for a kilo of almond paste).
SF0337692
Ceglie Messapica, a small gastronomic capital, has for hundreds of years produced an almond paste biscuit, the piscquett'l, which for the people of Ceglie is a sort of town symbol. It is a sweet with an irregularly cubic shape, prepared from almonds partly blanched in water, partly toasted and then finely ground, but not so finely as to lose the grain of the fruit. Kneaded with sugar, honey, lemon peel, soaked with citrus rosolio and then firmed with eggs (about 4 eggs for a kilo of almond paste).
Ceglie Messapica, a small gastronomic capital, has for hundreds of years produced an almond paste biscuit, the piscquett'l, which for the people of Ceglie is a sort of town symbol. It is a sweet with an irregularly cubic shape, prepared from almonds partly blanched in water, partly toasted and then finely ground, but not so finely as to lose the grain of the fruit. Kneaded with sugar, honey, lemon peel, soaked with citrus rosolio and then firmed with eggs (about 4 eggs for a kilo of almond paste).
SF0337691
Ceglie Messapica, a small gastronomic capital, has for hundreds of years produced an almond paste biscuit, the piscquett'l, which for the people of Ceglie is a sort of town symbol. It is a sweet with an irregularly cubic shape, prepared from almonds partly blanched in water, partly toasted and then finely ground, but not so finely as to lose the grain of the fruit. Kneaded with sugar, honey, lemon peel, soaked with citrus rosolio and then firmed with eggs (about 4 eggs for a kilo of almond paste).
Ceglie Messapica, a small gastronomic capital, has for hundreds of years produced an almond paste biscuit, the piscquett'l, which for the people of Ceglie is a sort of town symbol. It is a sweet with an irregularly cubic shape, prepared from almonds partly blanched in water, partly toasted and then finely ground, but not so finely as to lose the grain of the fruit. Kneaded with sugar, honey, lemon peel, soaked with citrus rosolio and then firmed with eggs (about 4 eggs for a kilo of almond paste).
SF0337690
Ceglie Messapica, a small gastronomic capital, has for hundreds of years produced an almond paste biscuit, the piscquett'l, which for the people of Ceglie is a sort of town symbol. It is a sweet with an irregularly cubic shape, prepared from almonds partly blanched in water, partly toasted and then finely ground, but not so finely as to lose the grain of the fruit. Kneaded with sugar, honey, lemon peel, soaked with citrus rosolio and then firmed with eggs (about 4 eggs for a kilo of almond paste).
Ceglie Messapica, a small gastronomic capital, has for hundreds of years produced an almond paste biscuit, the piscquett'l, which for the people of Ceglie is a sort of town symbol. It is a sweet with an irregularly cubic shape, prepared from almonds partly blanched in water, partly toasted and then finely ground, but not so finely as to lose the grain of the fruit. Kneaded with sugar, honey, lemon peel, soaked with citrus rosolio and then firmed with eggs (about 4 eggs for a kilo of almond paste).
SF0337689
Ceglie Messapica, a small gastronomic capital, has for hundreds of years produced an almond paste biscuit, the piscquett'l, which for the people of Ceglie is a sort of town symbol. It is a sweet with an irregularly cubic shape, prepared from almonds partly blanched in water, partly toasted and then finely ground, but not so finely as to lose the grain of the fruit. Kneaded with sugar, honey, lemon peel, soaked with citrus rosolio and then firmed with eggs (about 4 eggs for a kilo of almond paste).
Ceglie Messapica, a small gastronomic capital, has for hundreds of years produced an almond paste biscuit, the piscquett'l, which for the people of Ceglie is a sort of town symbol. It is a sweet with an irregularly cubic shape, prepared from almonds partly blanched in water, partly toasted and then finely ground, but not so finely as to lose the grain of the fruit. Kneaded with sugar, honey, lemon peel, soaked with citrus rosolio and then firmed with eggs (about 4 eggs for a kilo of almond paste).
SF0337688
Ceglie Messapica, a small gastronomic capital, has for hundreds of years produced an almond paste biscuit, the piscquett'l, which for the people of Ceglie is a sort of town symbol. It is a sweet with an irregularly cubic shape, prepared from almonds partly blanched in water, partly toasted and then finely ground, but not so finely as to lose the grain of the fruit. Kneaded with sugar, honey, lemon peel, soaked with citrus rosolio and then firmed with eggs (about 4 eggs for a kilo of almond paste).
Ceglie Messapica, a small gastronomic capital, has for hundreds of years produced an almond paste biscuit, the piscquett'l, which for the people of Ceglie is a sort of town symbol. It is a sweet with an irregularly cubic shape, prepared from almonds partly blanched in water, partly toasted and then finely ground, but not so finely as to lose the grain of the fruit. Kneaded with sugar, honey, lemon peel, soaked with citrus rosolio and then firmed with eggs (about 4 eggs for a kilo of almond paste).
SF0337687
Ceglie Messapica, a small gastronomic capital, has for hundreds of years produced an almond paste biscuit, the piscquett'l, which for the people of Ceglie is a sort of town symbol. It is a sweet with an irregularly cubic shape, prepared from almonds partly blanched in water, partly toasted and then finely ground, but not so finely as to lose the grain of the fruit. Kneaded with sugar, honey, lemon peel, soaked with citrus rosolio and then firmed with eggs (about 4 eggs for a kilo of almond paste).
Ceglie Messapica, a small gastronomic capital, has for hundreds of years produced an almond paste biscuit, the piscquett'l, which for the people of Ceglie is a sort of town symbol. It is a sweet with an irregularly cubic shape, prepared from almonds partly blanched in water, partly toasted and then finely ground, but not so finely as to lose the grain of the fruit. Kneaded with sugar, honey, lemon peel, soaked with citrus rosolio and then firmed with eggs (about 4 eggs for a kilo of almond paste).
SF0337686
Ceglie Messapica, a small gastronomic capital, has for hundreds of years produced an almond paste biscuit, the piscquett'l, which for the people of Ceglie is a sort of town symbol. It is a sweet with an irregularly cubic shape, prepared from almonds partly blanched in water, partly toasted and then finely ground, but not so finely as to lose the grain of the fruit. Kneaded with sugar, honey, lemon peel, soaked with citrus rosolio and then firmed with eggs (about 4 eggs for a kilo of almond paste).
Ceglie Messapica, a small gastronomic capital, has for hundreds of years produced an almond paste biscuit, the piscquett'l, which for the people of Ceglie is a sort of town symbol. It is a sweet with an irregularly cubic shape, prepared from almonds partly blanched in water, partly toasted and then finely ground, but not so finely as to lose the grain of the fruit. Kneaded with sugar, honey, lemon peel, soaked with citrus rosolio and then firmed with eggs (about 4 eggs for a kilo of almond paste).
SF0337685
Ceglie Messapica, a small gastronomic capital, has for hundreds of years produced an almond paste biscuit, the piscquett'l, which for the people of Ceglie is a sort of town symbol. It is a sweet with an irregularly cubic shape, prepared from almonds partly blanched in water, partly toasted and then finely ground, but not so finely as to lose the grain of the fruit. Kneaded with sugar, honey, lemon peel, soaked with citrus rosolio and then firmed with eggs (about 4 eggs for a kilo of almond paste).
Ceglie Messapica, a small gastronomic capital, has for hundreds of years produced an almond paste biscuit, the piscquett'l, which for the people of Ceglie is a sort of town symbol. It is a sweet with an irregularly cubic shape, prepared from almonds partly blanched in water, partly toasted and then finely ground, but not so finely as to lose the grain of the fruit. Kneaded with sugar, honey, lemon peel, soaked with citrus rosolio and then firmed with eggs (about 4 eggs for a kilo of almond paste).
SF0337684
Ceglie Messapica, a small gastronomic capital, has for hundreds of years produced an almond paste biscuit, the piscquett'l, which for the people of Ceglie is a sort of town symbol. It is a sweet with an irregularly cubic shape, prepared from almonds partly blanched in water, partly toasted and then finely ground, but not so finely as to lose the grain of the fruit. Kneaded with sugar, honey, lemon peel, soaked with citrus rosolio and then firmed with eggs (about 4 eggs for a kilo of almond paste).
Ceglie Messapica, a small gastronomic capital, has for hundreds of years produced an almond paste biscuit, the piscquett'l, which for the people of Ceglie is a sort of town symbol. It is a sweet with an irregularly cubic shape, prepared from almonds partly blanched in water, partly toasted and then finely ground, but not so finely as to lose the grain of the fruit. Kneaded with sugar, honey, lemon peel, soaked with citrus rosolio and then firmed with eggs (about 4 eggs for a kilo of almond paste).
SF0337683
Ceglie Messapica, a small gastronomic capital, has for hundreds of years produced an almond paste biscuit, the piscquett'l, which for the people of Ceglie is a sort of town symbol. It is a sweet with an irregularly cubic shape, prepared from almonds partly blanched in water, partly toasted and then finely ground, but not so finely as to lose the grain of the fruit. Kneaded with sugar, honey, lemon peel, soaked with citrus rosolio and then firmed with eggs (about 4 eggs for a kilo of almond paste).
Ceglie Messapica, a small gastronomic capital, has for hundreds of years produced an almond paste biscuit, the piscquett'l, which for the people of Ceglie is a sort of town symbol. It is a sweet with an irregularly cubic shape, prepared from almonds partly blanched in water, partly toasted and then finely ground, but not so finely as to lose the grain of the fruit. Kneaded with sugar, honey, lemon peel, soaked with citrus rosolio and then firmed with eggs (about 4 eggs for a kilo of almond paste).
SF0337682
Ceglie Messapica, a small gastronomic capital, has for hundreds of years produced an almond paste biscuit, the piscquett'l, which for the people of Ceglie is a sort of town symbol. It is a sweet with an irregularly cubic shape, prepared from almonds partly blanched in water, partly toasted and then finely ground, but not so finely as to lose the grain of the fruit. Kneaded with sugar, honey, lemon peel, soaked with citrus rosolio and then firmed with eggs (about 4 eggs for a kilo of almond paste).
Ceglie Messapica, a small gastronomic capital, has for hundreds of years produced an almond paste biscuit, the piscquett'l, which for the people of Ceglie is a sort of town symbol. It is a sweet with an irregularly cubic shape, prepared from almonds partly blanched in water, partly toasted and then finely ground, but not so finely as to lose the grain of the fruit. Kneaded with sugar, honey, lemon peel, soaked with citrus rosolio and then firmed with eggs (about 4 eggs for a kilo of almond paste).
SF0337681
Ceglie Messapica, a small gastronomic capital, has for hundreds of years produced an almond paste biscuit, the piscquett'l, which for the people of Ceglie is a sort of town symbol. It is a sweet with an irregularly cubic shape, prepared from almonds partly blanched in water, partly toasted and then finely ground, but not so finely as to lose the grain of the fruit. Kneaded with sugar, honey, lemon peel, soaked with citrus rosolio and then firmed with eggs (about 4 eggs for a kilo of almond paste).
Ceglie Messapica, a small gastronomic capital, has for hundreds of years produced an almond paste biscuit, the piscquett'l, which for the people of Ceglie is a sort of town symbol. It is a sweet with an irregularly cubic shape, prepared from almonds partly blanched in water, partly toasted and then finely ground, but not so finely as to lose the grain of the fruit. Kneaded with sugar, honey, lemon peel, soaked with citrus rosolio and then firmed with eggs (about 4 eggs for a kilo of almond paste).
SF0337680
Ceglie Messapica, a small gastronomic capital, has for hundreds of years produced an almond paste biscuit, the piscquett'l, which for the people of Ceglie is a sort of town symbol. It is a sweet with an irregularly cubic shape, prepared from almonds partly blanched in water, partly toasted and then finely ground, but not so finely as to lose the grain of the fruit. Kneaded with sugar, honey, lemon peel, soaked with citrus rosolio and then firmed with eggs (about 4 eggs for a kilo of almond paste).
Ceglie Messapica, a small gastronomic capital, has for hundreds of years produced an almond paste biscuit, the piscquett'l, which for the people of Ceglie is a sort of town symbol. It is a sweet with an irregularly cubic shape, prepared from almonds partly blanched in water, partly toasted and then finely ground, but not so finely as to lose the grain of the fruit. Kneaded with sugar, honey, lemon peel, soaked with citrus rosolio and then firmed with eggs (about 4 eggs for a kilo of almond paste).
SF0337679
Ceglie Messapica, a small gastronomic capital, has for hundreds of years produced an almond paste biscuit, the piscquett'l, which for the people of Ceglie is a sort of town symbol. It is a sweet with an irregularly cubic shape, prepared from almonds partly blanched in water, partly toasted and then finely ground, but not so finely as to lose the grain of the fruit. Kneaded with sugar, honey, lemon peel, soaked with citrus rosolio and then firmed with eggs (about 4 eggs for a kilo of almond paste).
Ceglie Messapica, a small gastronomic capital, has for hundreds of years produced an almond paste biscuit, the piscquett'l, which for the people of Ceglie is a sort of town symbol. It is a sweet with an irregularly cubic shape, prepared from almonds partly blanched in water, partly toasted and then finely ground, but not so finely as to lose the grain of the fruit. Kneaded with sugar, honey, lemon peel, soaked with citrus rosolio and then firmed with eggs (about 4 eggs for a kilo of almond paste).
SF0337678
Ceglie Messapica, a small gastronomic capital, has for hundreds of years produced an almond paste biscuit, the piscquett'l, which for the people of Ceglie is a sort of town symbol. It is a sweet with an irregularly cubic shape, prepared from almonds partly blanched in water, partly toasted and then finely ground, but not so finely as to lose the grain of the fruit. Kneaded with sugar, honey, lemon peel, soaked with citrus rosolio and then firmed with eggs (about 4 eggs for a kilo of almond paste).
Ceglie Messapica, a small gastronomic capital, has for hundreds of years produced an almond paste biscuit, the piscquett'l, which for the people of Ceglie is a sort of town symbol. It is a sweet with an irregularly cubic shape, prepared from almonds partly blanched in water, partly toasted and then finely ground, but not so finely as to lose the grain of the fruit. Kneaded with sugar, honey, lemon peel, soaked with citrus rosolio and then firmed with eggs (about 4 eggs for a kilo of almond paste).
SF0337677
Ceglie Messapica, a small gastronomic capital, has for hundreds of years produced an almond paste biscuit, the piscquett'l, which for the people of Ceglie is a sort of town symbol. It is a sweet with an irregularly cubic shape, prepared from almonds partly blanched in water, partly toasted and then finely ground, but not so finely as to lose the grain of the fruit. Kneaded with sugar, honey, lemon peel, soaked with citrus rosolio and then firmed with eggs (about 4 eggs for a kilo of almond paste).
Ceglie Messapica, a small gastronomic capital, has for hundreds of years produced an almond paste biscuit, the piscquett'l, which for the people of Ceglie is a sort of town symbol. It is a sweet with an irregularly cubic shape, prepared from almonds partly blanched in water, partly toasted and then finely ground, but not so finely as to lose the grain of the fruit. Kneaded with sugar, honey, lemon peel, soaked with citrus rosolio and then firmed with eggs (about 4 eggs for a kilo of almond paste).
SF0337676
Ceglie Messapica, a small gastronomic capital, has for hundreds of years produced an almond paste biscuit, the piscquett'l, which for the people of Ceglie is a sort of town symbol. It is a sweet with an irregularly cubic shape, prepared from almonds partly blanched in water, partly toasted and then finely ground, but not so finely as to lose the grain of the fruit. Kneaded with sugar, honey, lemon peel, soaked with citrus rosolio and then firmed with eggs (about 4 eggs for a kilo of almond paste).
Ceglie Messapica, a small gastronomic capital, has for hundreds of years produced an almond paste biscuit, the piscquett'l, which for the people of Ceglie is a sort of town symbol. It is a sweet with an irregularly cubic shape, prepared from almonds partly blanched in water, partly toasted and then finely ground, but not so finely as to lose the grain of the fruit. Kneaded with sugar, honey, lemon peel, soaked with citrus rosolio and then firmed with eggs (about 4 eggs for a kilo of almond paste).
SF0337675
Ceglie Messapica, a small gastronomic capital, has for hundreds of years produced an almond paste biscuit, the piscquett'l, which for the people of Ceglie is a sort of town symbol. It is a sweet with an irregularly cubic shape, prepared from almonds partly blanched in water, partly toasted and then finely ground, but not so finely as to lose the grain of the fruit. Kneaded with sugar, honey, lemon peel, soaked with citrus rosolio and then firmed with eggs (about 4 eggs for a kilo of almond paste).
Ceglie Messapica, a small gastronomic capital, has for hundreds of years produced an almond paste biscuit, the piscquett'l, which for the people of Ceglie is a sort of town symbol. It is a sweet with an irregularly cubic shape, prepared from almonds partly blanched in water, partly toasted and then finely ground, but not so finely as to lose the grain of the fruit. Kneaded with sugar, honey, lemon peel, soaked with citrus rosolio and then firmed with eggs (about 4 eggs for a kilo of almond paste).
SF0337674
Ceglie Messapica, a small gastronomic capital, has for hundreds of years produced an almond paste biscuit, the piscquett'l, which for the people of Ceglie is a sort of town symbol. It is a sweet with an irregularly cubic shape, prepared from almonds partly blanched in water, partly toasted and then finely ground, but not so finely as to lose the grain of the fruit. Kneaded with sugar, honey, lemon peel, soaked with citrus rosolio and then firmed with eggs (about 4 eggs for a kilo of almond paste).
Ceglie Messapica, a small gastronomic capital, has for hundreds of years produced an almond paste biscuit, the piscquett'l, which for the people of Ceglie is a sort of town symbol. It is a sweet with an irregularly cubic shape, prepared from almonds partly blanched in water, partly toasted and then finely ground, but not so finely as to lose the grain of the fruit. Kneaded with sugar, honey, lemon peel, soaked with citrus rosolio and then firmed with eggs (about 4 eggs for a kilo of almond paste).
SF0337673
Ceglie Messapica, a small gastronomic capital, has for hundreds of years produced an almond paste biscuit, the piscquett'l, which for the people of Ceglie is a sort of town symbol. It is a sweet with an irregularly cubic shape, prepared from almonds partly blanched in water, partly toasted and then finely ground, but not so finely as to lose the grain of the fruit. Kneaded with sugar, honey, lemon peel, soaked with citrus rosolio and then firmed with eggs (about 4 eggs for a kilo of almond paste).
Ceglie Messapica, a small gastronomic capital, has for hundreds of years produced an almond paste biscuit, the piscquett'l, which for the people of Ceglie is a sort of town symbol. It is a sweet with an irregularly cubic shape, prepared from almonds partly blanched in water, partly toasted and then finely ground, but not so finely as to lose the grain of the fruit. Kneaded with sugar, honey, lemon peel, soaked with citrus rosolio and then firmed with eggs (about 4 eggs for a kilo of almond paste).
SF0337672
Ceglie Messapica, a small gastronomic capital, has for hundreds of years produced an almond paste biscuit, the piscquett'l, which for the people of Ceglie is a sort of town symbol. It is a sweet with an irregularly cubic shape, prepared from almonds partly blanched in water, partly toasted and then finely ground, but not so finely as to lose the grain of the fruit. Kneaded with sugar, honey, lemon peel, soaked with citrus rosolio and then firmed with eggs (about 4 eggs for a kilo of almond paste).
Ceglie Messapica, a small gastronomic capital, has for hundreds of years produced an almond paste biscuit, the piscquett'l, which for the people of Ceglie is a sort of town symbol. It is a sweet with an irregularly cubic shape, prepared from almonds partly blanched in water, partly toasted and then finely ground, but not so finely as to lose the grain of the fruit. Kneaded with sugar, honey, lemon peel, soaked with citrus rosolio and then firmed with eggs (about 4 eggs for a kilo of almond paste).
SF0337671
Ceglie Messapica, a small gastronomic capital, has for hundreds of years produced an almond paste biscuit, the piscquett'l, which for the people of Ceglie is a sort of town symbol. It is a sweet with an irregularly cubic shape, prepared from almonds partly blanched in water, partly toasted and then finely ground, but not so finely as to lose the grain of the fruit. Kneaded with sugar, honey, lemon peel, soaked with citrus rosolio and then firmed with eggs (about 4 eggs for a kilo of almond paste).
Ceglie Messapica, a small gastronomic capital, has for hundreds of years produced an almond paste biscuit, the piscquett'l, which for the people of Ceglie is a sort of town symbol. It is a sweet with an irregularly cubic shape, prepared from almonds partly blanched in water, partly toasted and then finely ground, but not so finely as to lose the grain of the fruit. Kneaded with sugar, honey, lemon peel, soaked with citrus rosolio and then firmed with eggs (about 4 eggs for a kilo of almond paste).
SF0337670
Ceglie Messapica, a small gastronomic capital, has for hundreds of years produced an almond paste biscuit, the piscquett'l, which for the people of Ceglie is a sort of town symbol. It is a sweet with an irregularly cubic shape, prepared from almonds partly blanched in water, partly toasted and then finely ground, but not so finely as to lose the grain of the fruit. Kneaded with sugar, honey, lemon peel, soaked with citrus rosolio and then firmed with eggs (about 4 eggs for a kilo of almond paste).
Ceglie Messapica, a small gastronomic capital, has for hundreds of years produced an almond paste biscuit, the piscquett'l, which for the people of Ceglie is a sort of town symbol. It is a sweet with an irregularly cubic shape, prepared from almonds partly blanched in water, partly toasted and then finely ground, but not so finely as to lose the grain of the fruit. Kneaded with sugar, honey, lemon peel, soaked with citrus rosolio and then firmed with eggs (about 4 eggs for a kilo of almond paste).
SF0337669
Ceglie Messapica, a small gastronomic capital, has for hundreds of years produced an almond paste biscuit, the piscquett'l, which for the people of Ceglie is a sort of town symbol. It is a sweet with an irregularly cubic shape, prepared from almonds partly blanched in water, partly toasted and then finely ground, but not so finely as to lose the grain of the fruit. Kneaded with sugar, honey, lemon peel, soaked with citrus rosolio and then firmed with eggs (about 4 eggs for a kilo of almond paste).
Ceglie Messapica, a small gastronomic capital, has for hundreds of years produced an almond paste biscuit, the piscquett'l, which for the people of Ceglie is a sort of town symbol. It is a sweet with an irregularly cubic shape, prepared from almonds partly blanched in water, partly toasted and then finely ground, but not so finely as to lose the grain of the fruit. Kneaded with sugar, honey, lemon peel, soaked with citrus rosolio and then firmed with eggs (about 4 eggs for a kilo of almond paste).
SF0337668
Ceglie Messapica, a small gastronomic capital, has for hundreds of years produced an almond paste biscuit, the piscquett'l, which for the people of Ceglie is a sort of town symbol. It is a sweet with an irregularly cubic shape, prepared from almonds partly blanched in water, partly toasted and then finely ground, but not so finely as to lose the grain of the fruit. Kneaded with sugar, honey, lemon peel, soaked with citrus rosolio and then firmed with eggs (about 4 eggs for a kilo of almond paste).
Ceglie Messapica, a small gastronomic capital, has for hundreds of years produced an almond paste biscuit, the piscquett'l, which for the people of Ceglie is a sort of town symbol. It is a sweet with an irregularly cubic shape, prepared from almonds partly blanched in water, partly toasted and then finely ground, but not so finely as to lose the grain of the fruit. Kneaded with sugar, honey, lemon peel, soaked with citrus rosolio and then firmed with eggs (about 4 eggs for a kilo of almond paste).
SF0334217
Slow Food Community Garden - Slow Food Martesana (Gorgonzola - Metropolitan City of Milan).
Slow Food community gardens represent the essence of Slow activism, driven by the concrete interest and commitment of those who wish to know their food closely and contribute to the protection of biodiversity.
They include different types of gardens, including therapeutic, urban, social, convivial, school, collective, within prison settings, hospital facilities, and more in order to involve a wide range of stakeholders and groups, embracing multiple forms of being and doing community. The Slow Food Community Gardens network is an expression of a willingness to get involved, physically and mentally, activating processes of positive change, involving different aspects of collective and individual life.
Slow Food Community Garden - Slow Food Martesana (Gorgonzola - Metropolitan City of Milan).
Slow Food community gardens represent the essence of Slow activism, driven by the concrete interest and commitment of those who wish to know their food closely and contribute to the protection of biodiversity.
They include different types of gardens, including therapeutic, urban, social, convivial, school, collective, within prison settings, hospital facilities, and more in order to involve a wide range of stakeholders and groups, embracing multiple forms of being and doing community. The Slow Food Community Gardens network is an expression of a willingness to get involved, physically and mentally, activating processes of positive change, involving different aspects of collective and individual life.
SF0334216
Slow Food Community Garden - Slow Food Martesana (Gorgonzola - Metropolitan City of Milan).
Slow Food community gardens represent the essence of Slow activism, driven by the concrete interest and commitment of those who wish to know their food closely and contribute to the protection of biodiversity.
They include different types of gardens, including therapeutic, urban, social, convivial, school, collective, within prison settings, hospital facilities, and more in order to involve a wide range of stakeholders and groups, embracing multiple forms of being and doing community. The Slow Food Community Gardens network is an expression of a willingness to get involved, physically and mentally, activating processes of positive change, involving different aspects of collective and individual life.
Slow Food Community Garden - Slow Food Martesana (Gorgonzola - Metropolitan City of Milan).
Slow Food community gardens represent the essence of Slow activism, driven by the concrete interest and commitment of those who wish to know their food closely and contribute to the protection of biodiversity.
They include different types of gardens, including therapeutic, urban, social, convivial, school, collective, within prison settings, hospital facilities, and more in order to involve a wide range of stakeholders and groups, embracing multiple forms of being and doing community. The Slow Food Community Gardens network is an expression of a willingness to get involved, physically and mentally, activating processes of positive change, involving different aspects of collective and individual life.
SF0334215
Slow Food Community Garden - Slow Food Martesana (Gorgonzola - Metropolitan City of Milan).
Slow Food community gardens represent the essence of Slow activism, driven by the concrete interest and commitment of those who wish to know their food closely and contribute to the protection of biodiversity.
They include different types of gardens, including therapeutic, urban, social, convivial, school, collective, within prison settings, hospital facilities, and more in order to involve a wide range of stakeholders and groups, embracing multiple forms of being and doing community. The Slow Food Community Gardens network is an expression of a willingness to get involved, physically and mentally, activating processes of positive change, involving different aspects of collective and individual life.
Slow Food Community Garden - Slow Food Martesana (Gorgonzola - Metropolitan City of Milan).
Slow Food community gardens represent the essence of Slow activism, driven by the concrete interest and commitment of those who wish to know their food closely and contribute to the protection of biodiversity.
They include different types of gardens, including therapeutic, urban, social, convivial, school, collective, within prison settings, hospital facilities, and more in order to involve a wide range of stakeholders and groups, embracing multiple forms of being and doing community. The Slow Food Community Gardens network is an expression of a willingness to get involved, physically and mentally, activating processes of positive change, involving different aspects of collective and individual life.
SF0334214
Slow Food Community Garden - Slow Food Martesana (Gorgonzola - Metropolitan City of Milan).
Slow Food community gardens represent the essence of Slow activism, driven by the concrete interest and commitment of those who wish to know their food closely and contribute to the protection of biodiversity.
They include different types of gardens, including therapeutic, urban, social, convivial, school, collective, within prison settings, hospital facilities, and more in order to involve a wide range of stakeholders and groups, embracing multiple forms of being and doing community. The Slow Food Community Gardens network is an expression of a willingness to get involved, physically and mentally, activating processes of positive change, involving different aspects of collective and individual life.
Slow Food Community Garden - Slow Food Martesana (Gorgonzola - Metropolitan City of Milan).
Slow Food community gardens represent the essence of Slow activism, driven by the concrete interest and commitment of those who wish to know their food closely and contribute to the protection of biodiversity.
They include different types of gardens, including therapeutic, urban, social, convivial, school, collective, within prison settings, hospital facilities, and more in order to involve a wide range of stakeholders and groups, embracing multiple forms of being and doing community. The Slow Food Community Gardens network is an expression of a willingness to get involved, physically and mentally, activating processes of positive change, involving different aspects of collective and individual life.
SF0334213
Slow Food Community Garden - Slow Food Martesana (Gorgonzola - Metropolitan City of Milan).
Slow Food community gardens represent the essence of Slow activism, driven by the concrete interest and commitment of those who wish to know their food closely and contribute to the protection of biodiversity.
They include different types of gardens, including therapeutic, urban, social, convivial, school, collective, within prison settings, hospital facilities, and more in order to involve a wide range of stakeholders and groups, embracing multiple forms of being and doing community. The Slow Food Community Gardens network is an expression of a willingness to get involved, physically and mentally, activating processes of positive change, involving different aspects of collective and individual life.
Slow Food Community Garden - Slow Food Martesana (Gorgonzola - Metropolitan City of Milan).
Slow Food community gardens represent the essence of Slow activism, driven by the concrete interest and commitment of those who wish to know their food closely and contribute to the protection of biodiversity.
They include different types of gardens, including therapeutic, urban, social, convivial, school, collective, within prison settings, hospital facilities, and more in order to involve a wide range of stakeholders and groups, embracing multiple forms of being and doing community. The Slow Food Community Gardens network is an expression of a willingness to get involved, physically and mentally, activating processes of positive change, involving different aspects of collective and individual life.
SF0334212
Slow Food Community Garden - Slow Food Martesana (Gorgonzola - Metropolitan City of Milan).
Slow Food community gardens represent the essence of Slow activism, driven by the concrete interest and commitment of those who wish to know their food closely and contribute to the protection of biodiversity.
They include different types of gardens, including therapeutic, urban, social, convivial, school, collective, within prison settings, hospital facilities, and more in order to involve a wide range of stakeholders and groups, embracing multiple forms of being and doing community. The Slow Food Community Gardens network is an expression of a willingness to get involved, physically and mentally, activating processes of positive change, involving different aspects of collective and individual life.
Slow Food Community Garden - Slow Food Martesana (Gorgonzola - Metropolitan City of Milan).
Slow Food community gardens represent the essence of Slow activism, driven by the concrete interest and commitment of those who wish to know their food closely and contribute to the protection of biodiversity.
They include different types of gardens, including therapeutic, urban, social, convivial, school, collective, within prison settings, hospital facilities, and more in order to involve a wide range of stakeholders and groups, embracing multiple forms of being and doing community. The Slow Food Community Gardens network is an expression of a willingness to get involved, physically and mentally, activating processes of positive change, involving different aspects of collective and individual life.
SF0334211
Slow Food Community Garden - Slow Food Martesana (Gorgonzola - Metropolitan City of Milan).
Slow Food community gardens represent the essence of Slow activism, driven by the concrete interest and commitment of those who wish to know their food closely and contribute to the protection of biodiversity.
They include different types of gardens, including therapeutic, urban, social, convivial, school, collective, within prison settings, hospital facilities, and more in order to involve a wide range of stakeholders and groups, embracing multiple forms of being and doing community. The Slow Food Community Gardens network is an expression of a willingness to get involved, physically and mentally, activating processes of positive change, involving different aspects of collective and individual life.
Slow Food Community Garden - Slow Food Martesana (Gorgonzola - Metropolitan City of Milan).
Slow Food community gardens represent the essence of Slow activism, driven by the concrete interest and commitment of those who wish to know their food closely and contribute to the protection of biodiversity.
They include different types of gardens, including therapeutic, urban, social, convivial, school, collective, within prison settings, hospital facilities, and more in order to involve a wide range of stakeholders and groups, embracing multiple forms of being and doing community. The Slow Food Community Gardens network is an expression of a willingness to get involved, physically and mentally, activating processes of positive change, involving different aspects of collective and individual life.
SF0334210
Slow Food Community Garden - Slow Food Martesana (Gorgonzola - Metropolitan City of Milan).
Slow Food community gardens represent the essence of Slow activism, driven by the concrete interest and commitment of those who wish to know their food closely and contribute to the protection of biodiversity.
They include different types of gardens, including therapeutic, urban, social, convivial, school, collective, within prison settings, hospital facilities, and more in order to involve a wide range of stakeholders and groups, embracing multiple forms of being and doing community. The Slow Food Community Gardens network is an expression of a willingness to get involved, physically and mentally, activating processes of positive change, involving different aspects of collective and individual life.
Slow Food Community Garden - Slow Food Martesana (Gorgonzola - Metropolitan City of Milan).
Slow Food community gardens represent the essence of Slow activism, driven by the concrete interest and commitment of those who wish to know their food closely and contribute to the protection of biodiversity.
They include different types of gardens, including therapeutic, urban, social, convivial, school, collective, within prison settings, hospital facilities, and more in order to involve a wide range of stakeholders and groups, embracing multiple forms of being and doing community. The Slow Food Community Gardens network is an expression of a willingness to get involved, physically and mentally, activating processes of positive change, involving different aspects of collective and individual life.
SF0334209
Slow Food Community Garden - Slow Food Martesana (Gorgonzola - Metropolitan City of Milan).
Slow Food community gardens represent the essence of Slow activism, driven by the concrete interest and commitment of those who wish to know their food closely and contribute to the protection of biodiversity.
They include different types of gardens, including therapeutic, urban, social, convivial, school, collective, within prison settings, hospital facilities, and more in order to involve a wide range of stakeholders and groups, embracing multiple forms of being and doing community. The Slow Food Community Gardens network is an expression of a willingness to get involved, physically and mentally, activating processes of positive change, involving different aspects of collective and individual life.
Slow Food Community Garden - Slow Food Martesana (Gorgonzola - Metropolitan City of Milan).
Slow Food community gardens represent the essence of Slow activism, driven by the concrete interest and commitment of those who wish to know their food closely and contribute to the protection of biodiversity.
They include different types of gardens, including therapeutic, urban, social, convivial, school, collective, within prison settings, hospital facilities, and more in order to involve a wide range of stakeholders and groups, embracing multiple forms of being and doing community. The Slow Food Community Gardens network is an expression of a willingness to get involved, physically and mentally, activating processes of positive change, involving different aspects of collective and individual life.
SF0334208
Slow Food Community Garden - Slow Food Martesana (Gorgonzola - Metropolitan City of Milan).
Slow Food community gardens represent the essence of Slow activism, driven by the concrete interest and commitment of those who wish to know their food closely and contribute to the protection of biodiversity.
They include different types of gardens, including therapeutic, urban, social, convivial, school, collective, within prison settings, hospital facilities, and more in order to involve a wide range of stakeholders and groups, embracing multiple forms of being and doing community. The Slow Food Community Gardens network is an expression of a willingness to get involved, physically and mentally, activating processes of positive change, involving different aspects of collective and individual life.
Slow Food Community Garden - Slow Food Martesana (Gorgonzola - Metropolitan City of Milan).
Slow Food community gardens represent the essence of Slow activism, driven by the concrete interest and commitment of those who wish to know their food closely and contribute to the protection of biodiversity.
They include different types of gardens, including therapeutic, urban, social, convivial, school, collective, within prison settings, hospital facilities, and more in order to involve a wide range of stakeholders and groups, embracing multiple forms of being and doing community. The Slow Food Community Gardens network is an expression of a willingness to get involved, physically and mentally, activating processes of positive change, involving different aspects of collective and individual life.
SF0334207
Slow Food Community Garden - Slow Food Martesana (Gorgonzola - Metropolitan City of Milan).
Slow Food community gardens represent the essence of Slow activism, driven by the concrete interest and commitment of those who wish to know their food closely and contribute to the protection of biodiversity.
They include different types of gardens, including therapeutic, urban, social, convivial, school, collective, within prison settings, hospital facilities, and more in order to involve a wide range of stakeholders and groups, embracing multiple forms of being and doing community. The Slow Food Community Gardens network is an expression of a willingness to get involved, physically and mentally, activating processes of positive change, involving different aspects of collective and individual life.
Slow Food Community Garden - Slow Food Martesana (Gorgonzola - Metropolitan City of Milan).
Slow Food community gardens represent the essence of Slow activism, driven by the concrete interest and commitment of those who wish to know their food closely and contribute to the protection of biodiversity.
They include different types of gardens, including therapeutic, urban, social, convivial, school, collective, within prison settings, hospital facilities, and more in order to involve a wide range of stakeholders and groups, embracing multiple forms of being and doing community. The Slow Food Community Gardens network is an expression of a willingness to get involved, physically and mentally, activating processes of positive change, involving different aspects of collective and individual life.
SF0334206
Slow Food Community Garden - Slow Food Martesana (Gorgonzola - Metropolitan City of Milan).
Slow Food community gardens represent the essence of Slow activism, driven by the concrete interest and commitment of those who wish to know their food closely and contribute to the protection of biodiversity.
They include different types of gardens, including therapeutic, urban, social, convivial, school, collective, within prison settings, hospital facilities, and more in order to involve a wide range of stakeholders and groups, embracing multiple forms of being and doing community. The Slow Food Community Gardens network is an expression of a willingness to get involved, physically and mentally, activating processes of positive change, involving different aspects of collective and individual life.
Slow Food Community Garden - Slow Food Martesana (Gorgonzola - Metropolitan City of Milan).
Slow Food community gardens represent the essence of Slow activism, driven by the concrete interest and commitment of those who wish to know their food closely and contribute to the protection of biodiversity.
They include different types of gardens, including therapeutic, urban, social, convivial, school, collective, within prison settings, hospital facilities, and more in order to involve a wide range of stakeholders and groups, embracing multiple forms of being and doing community. The Slow Food Community Gardens network is an expression of a willingness to get involved, physically and mentally, activating processes of positive change, involving different aspects of collective and individual life.
SF0334205
Slow Food Community Garden - Slow Food Martesana (Gorgonzola - Metropolitan City of Milan).
Slow Food community gardens represent the essence of Slow activism, driven by the concrete interest and commitment of those who wish to know their food closely and contribute to the protection of biodiversity.
They include different types of gardens, including therapeutic, urban, social, convivial, school, collective, within prison settings, hospital facilities, and more in order to involve a wide range of stakeholders and groups, embracing multiple forms of being and doing community. The Slow Food Community Gardens network is an expression of a willingness to get involved, physically and mentally, activating processes of positive change, involving different aspects of collective and individual life.
Slow Food Community Garden - Slow Food Martesana (Gorgonzola - Metropolitan City of Milan).
Slow Food community gardens represent the essence of Slow activism, driven by the concrete interest and commitment of those who wish to know their food closely and contribute to the protection of biodiversity.
They include different types of gardens, including therapeutic, urban, social, convivial, school, collective, within prison settings, hospital facilities, and more in order to involve a wide range of stakeholders and groups, embracing multiple forms of being and doing community. The Slow Food Community Gardens network is an expression of a willingness to get involved, physically and mentally, activating processes of positive change, involving different aspects of collective and individual life.
SF0334204
Slow Food Community Garden - Slow Food Martesana (Gorgonzola - Metropolitan City of Milan).
Slow Food community gardens represent the essence of Slow activism, driven by the concrete interest and commitment of those who wish to know their food closely and contribute to the protection of biodiversity.
They include different types of gardens, including therapeutic, urban, social, convivial, school, collective, within prison settings, hospital facilities, and more in order to involve a wide range of stakeholders and groups, embracing multiple forms of being and doing community. The Slow Food Community Gardens network is an expression of a willingness to get involved, physically and mentally, activating processes of positive change, involving different aspects of collective and individual life.
Slow Food Community Garden - Slow Food Martesana (Gorgonzola - Metropolitan City of Milan).
Slow Food community gardens represent the essence of Slow activism, driven by the concrete interest and commitment of those who wish to know their food closely and contribute to the protection of biodiversity.
They include different types of gardens, including therapeutic, urban, social, convivial, school, collective, within prison settings, hospital facilities, and more in order to involve a wide range of stakeholders and groups, embracing multiple forms of being and doing community. The Slow Food Community Gardens network is an expression of a willingness to get involved, physically and mentally, activating processes of positive change, involving different aspects of collective and individual life.
SF0334203
Slow Food Community Garden - Slow Food Martesana (Gorgonzola - Metropolitan City of Milan).
Slow Food community gardens represent the essence of Slow activism, driven by the concrete interest and commitment of those who wish to know their food closely and contribute to the protection of biodiversity.
They include different types of gardens, including therapeutic, urban, social, convivial, school, collective, within prison settings, hospital facilities, and more in order to involve a wide range of stakeholders and groups, embracing multiple forms of being and doing community. The Slow Food Community Gardens network is an expression of a willingness to get involved, physically and mentally, activating processes of positive change, involving different aspects of collective and individual life.
Slow Food Community Garden - Slow Food Martesana (Gorgonzola - Metropolitan City of Milan).
Slow Food community gardens represent the essence of Slow activism, driven by the concrete interest and commitment of those who wish to know their food closely and contribute to the protection of biodiversity.
They include different types of gardens, including therapeutic, urban, social, convivial, school, collective, within prison settings, hospital facilities, and more in order to involve a wide range of stakeholders and groups, embracing multiple forms of being and doing community. The Slow Food Community Gardens network is an expression of a willingness to get involved, physically and mentally, activating processes of positive change, involving different aspects of collective and individual life.
SF0334202
Slow Food Community Garden - Slow Food Martesana (Gorgonzola - Metropolitan City of Milan).
Slow Food community gardens represent the essence of Slow activism, driven by the concrete interest and commitment of those who wish to know their food closely and contribute to the protection of biodiversity.
They include different types of gardens, including therapeutic, urban, social, convivial, school, collective, within prison settings, hospital facilities, and more in order to involve a wide range of stakeholders and groups, embracing multiple forms of being and doing community. The Slow Food Community Gardens network is an expression of a willingness to get involved, physically and mentally, activating processes of positive change, involving different aspects of collective and individual life.
Slow Food Community Garden - Slow Food Martesana (Gorgonzola - Metropolitan City of Milan).
Slow Food community gardens represent the essence of Slow activism, driven by the concrete interest and commitment of those who wish to know their food closely and contribute to the protection of biodiversity.
They include different types of gardens, including therapeutic, urban, social, convivial, school, collective, within prison settings, hospital facilities, and more in order to involve a wide range of stakeholders and groups, embracing multiple forms of being and doing community. The Slow Food Community Gardens network is an expression of a willingness to get involved, physically and mentally, activating processes of positive change, involving different aspects of collective and individual life.
SF0334201
Slow Food Community Garden - Slow Food Martesana (Gorgonzola - Metropolitan City of Milan).
Slow Food community gardens represent the essence of Slow activism, driven by the concrete interest and commitment of those who wish to know their food closely and contribute to the protection of biodiversity.
They include different types of gardens, including therapeutic, urban, social, convivial, school, collective, within prison settings, hospital facilities, and more in order to involve a wide range of stakeholders and groups, embracing multiple forms of being and doing community. The Slow Food Community Gardens network is an expression of a willingness to get involved, physically and mentally, activating processes of positive change, involving different aspects of collective and individual life.
Slow Food Community Garden - Slow Food Martesana (Gorgonzola - Metropolitan City of Milan).
Slow Food community gardens represent the essence of Slow activism, driven by the concrete interest and commitment of those who wish to know their food closely and contribute to the protection of biodiversity.
They include different types of gardens, including therapeutic, urban, social, convivial, school, collective, within prison settings, hospital facilities, and more in order to involve a wide range of stakeholders and groups, embracing multiple forms of being and doing community. The Slow Food Community Gardens network is an expression of a willingness to get involved, physically and mentally, activating processes of positive change, involving different aspects of collective and individual life.
SF0334200
Slow Food Community Garden - Slow Food Martesana (Gorgonzola - Metropolitan City of Milan).
Slow Food community gardens represent the essence of Slow activism, driven by the concrete interest and commitment of those who wish to know their food closely and contribute to the protection of biodiversity.
They include different types of gardens, including therapeutic, urban, social, convivial, school, collective, within prison settings, hospital facilities, and more in order to involve a wide range of stakeholders and groups, embracing multiple forms of being and doing community. The Slow Food Community Gardens network is an expression of a willingness to get involved, physically and mentally, activating processes of positive change, involving different aspects of collective and individual life.
Slow Food Community Garden - Slow Food Martesana (Gorgonzola - Metropolitan City of Milan).
Slow Food community gardens represent the essence of Slow activism, driven by the concrete interest and commitment of those who wish to know their food closely and contribute to the protection of biodiversity.
They include different types of gardens, including therapeutic, urban, social, convivial, school, collective, within prison settings, hospital facilities, and more in order to involve a wide range of stakeholders and groups, embracing multiple forms of being and doing community. The Slow Food Community Gardens network is an expression of a willingness to get involved, physically and mentally, activating processes of positive change, involving different aspects of collective and individual life.
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