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SF0323984
Fodom cheese is a typical cheese from the municipality of Livinallongo del Col di Lana, whose name derives from the Ladino idiom corresponding to one of the hamlets in the municipality, it is made from raw milk from three milkings, two in the morning and one in the evening, partly with whole milk and partly skimmed by natural creaming. It is a cheese made from milk produced from grasses and hay mowed on the steepest slopes of the Belluno Dolomites.
Fodom cheese is a typical cheese from the municipality of Livinallongo del Col di Lana, whose name derives from the Ladino idiom corresponding to one of the hamlets in the municipality, it is made from raw milk from three milkings, two in the morning and one in the evening, partly with whole milk and partly skimmed by natural creaming. It is a cheese made from milk produced from grasses and hay mowed on the steepest slopes of the Belluno Dolomites.
SF0323983
Fodom cheese is a typical cheese from the municipality of Livinallongo del Col di Lana, whose name derives from the Ladino idiom corresponding to one of the hamlets in the municipality, it is made from raw milk from three milkings, two in the morning and one in the evening, partly with whole milk and partly skimmed by natural creaming. It is a cheese made from milk produced from grasses and hay mowed on the steepest slopes of the Belluno Dolomites.
Fodom cheese is a typical cheese from the municipality of Livinallongo del Col di Lana, whose name derives from the Ladino idiom corresponding to one of the hamlets in the municipality, it is made from raw milk from three milkings, two in the morning and one in the evening, partly with whole milk and partly skimmed by natural creaming. It is a cheese made from milk produced from grasses and hay mowed on the steepest slopes of the Belluno Dolomites.
SF0323982
Fodom cheese is a typical cheese from the municipality of Livinallongo del Col di Lana, whose name derives from the Ladino idiom corresponding to one of the hamlets in the municipality, it is made from raw milk from three milkings, two in the morning and one in the evening, partly with whole milk and partly skimmed by natural creaming. It is a cheese made from milk produced from grasses and hay mowed on the steepest slopes of the Belluno Dolomites.
Fodom cheese is a typical cheese from the municipality of Livinallongo del Col di Lana, whose name derives from the Ladino idiom corresponding to one of the hamlets in the municipality, it is made from raw milk from three milkings, two in the morning and one in the evening, partly with whole milk and partly skimmed by natural creaming. It is a cheese made from milk produced from grasses and hay mowed on the steepest slopes of the Belluno Dolomites.
SF0323981
Fodom cheese is a typical cheese from the municipality of Livinallongo del Col di Lana, whose name derives from the Ladino idiom corresponding to one of the hamlets in the municipality, it is made from raw milk from three milkings, two in the morning and one in the evening, partly with whole milk and partly skimmed by natural creaming. It is a cheese made from milk produced from grasses and hay mowed on the steepest slopes of the Belluno Dolomites.
Fodom cheese is a typical cheese from the municipality of Livinallongo del Col di Lana, whose name derives from the Ladino idiom corresponding to one of the hamlets in the municipality, it is made from raw milk from three milkings, two in the morning and one in the evening, partly with whole milk and partly skimmed by natural creaming. It is a cheese made from milk produced from grasses and hay mowed on the steepest slopes of the Belluno Dolomites.
SF0323980
Fodom cheese is a typical cheese from the municipality of Livinallongo del Col di Lana, whose name derives from the Ladino idiom corresponding to one of the hamlets in the municipality, it is made from raw milk from three milkings, two in the morning and one in the evening, partly with whole milk and partly skimmed by natural creaming. It is a cheese made from milk produced from grasses and hay mowed on the steepest slopes of the Belluno Dolomites.
Fodom cheese is a typical cheese from the municipality of Livinallongo del Col di Lana, whose name derives from the Ladino idiom corresponding to one of the hamlets in the municipality, it is made from raw milk from three milkings, two in the morning and one in the evening, partly with whole milk and partly skimmed by natural creaming. It is a cheese made from milk produced from grasses and hay mowed on the steepest slopes of the Belluno Dolomites.
SF0323979
Fodom cheese is a typical cheese from the municipality of Livinallongo del Col di Lana, whose name derives from the Ladino idiom corresponding to one of the hamlets in the municipality, it is made from raw milk from three milkings, two in the morning and one in the evening, partly with whole milk and partly skimmed by natural creaming. It is a cheese made from milk produced from grasses and hay mowed on the steepest slopes of the Belluno Dolomites.
Fodom cheese is a typical cheese from the municipality of Livinallongo del Col di Lana, whose name derives from the Ladino idiom corresponding to one of the hamlets in the municipality, it is made from raw milk from three milkings, two in the morning and one in the evening, partly with whole milk and partly skimmed by natural creaming. It is a cheese made from milk produced from grasses and hay mowed on the steepest slopes of the Belluno Dolomites.
SF0323978
Fodom cheese is a typical cheese from the municipality of Livinallongo del Col di Lana, whose name derives from the Ladino idiom corresponding to one of the hamlets in the municipality, it is made from raw milk from three milkings, two in the morning and one in the evening, partly with whole milk and partly skimmed by natural creaming. It is a cheese made from milk produced from grasses and hay mowed on the steepest slopes of the Belluno Dolomites.
Fodom cheese is a typical cheese from the municipality of Livinallongo del Col di Lana, whose name derives from the Ladino idiom corresponding to one of the hamlets in the municipality, it is made from raw milk from three milkings, two in the morning and one in the evening, partly with whole milk and partly skimmed by natural creaming. It is a cheese made from milk produced from grasses and hay mowed on the steepest slopes of the Belluno Dolomites.
SF0323974
Fodom cheese is a typical cheese from the municipality of Livinallongo del Col di Lana, whose name derives from the Ladino idiom corresponding to one of the hamlets in the municipality, it is made from raw milk from three milkings, two in the morning and one in the evening, partly with whole milk and partly skimmed by natural creaming. It is a cheese made from milk produced from grasses and hay mowed on the steepest slopes of the Belluno Dolomites.
Fodom cheese is a typical cheese from the municipality of Livinallongo del Col di Lana, whose name derives from the Ladino idiom corresponding to one of the hamlets in the municipality, it is made from raw milk from three milkings, two in the morning and one in the evening, partly with whole milk and partly skimmed by natural creaming. It is a cheese made from milk produced from grasses and hay mowed on the steepest slopes of the Belluno Dolomites.
SF0323630
Heroic viticulture practiced on the island of Giglio is wine production in extreme environmental conditions and on steep terrain overlooking the sea and inaccessible. Very often in a state of abandonment.
Heroic viticulture practiced on the island of Giglio is wine production in extreme environmental conditions and on steep terrain overlooking the sea and inaccessible. Very often in a state of abandonment.
SF0323626
Heroic viticulture practiced on the island of Giglio is wine production in extreme environmental conditions and on steep terrain overlooking the sea and inaccessible. Very often in a state of abandonment.
Heroic viticulture practiced on the island of Giglio is wine production in extreme environmental conditions and on steep terrain overlooking the sea and inaccessible. Very often in a state of abandonment.
SF0323625
Heroic viticulture practiced on the island of Giglio is wine production in extreme environmental conditions and on steep terrain overlooking the sea and inaccessible. Very often in a state of abandonment.
Heroic viticulture practiced on the island of Giglio is wine production in extreme environmental conditions and on steep terrain overlooking the sea and inaccessible. Very often in a state of abandonment.
SF0323621
Heroic viticulture practiced on the island of Giglio is wine production in extreme environmental conditions and on steep terrain overlooking the sea and inaccessible. Very often in a state of abandonment.
Heroic viticulture practiced on the island of Giglio is wine production in extreme environmental conditions and on steep terrain overlooking the sea and inaccessible. Very often in a state of abandonment.
SF0323617
Heroic viticulture practiced on the island of Giglio is wine production in extreme environmental conditions and on steep terrain overlooking the sea and inaccessible. Very often in a state of abandonment.
Heroic viticulture practiced on the island of Giglio is wine production in extreme environmental conditions and on steep terrain overlooking the sea and inaccessible. Very often in a state of abandonment.
SF0323616
Heroic viticulture practiced on the island of Giglio is wine production in extreme environmental conditions and on steep terrain overlooking the sea and inaccessible. Very often in a state of abandonment.
Heroic viticulture practiced on the island of Giglio is wine production in extreme environmental conditions and on steep terrain overlooking the sea and inaccessible. Very often in a state of abandonment.
SF0323615
Heroic viticulture practiced on the island of Giglio is wine production in extreme environmental conditions and on steep terrain overlooking the sea and inaccessible. Very often in a state of abandonment.
Heroic viticulture practiced on the island of Giglio is wine production in extreme environmental conditions and on steep terrain overlooking the sea and inaccessible. Very often in a state of abandonment.
SF0323614
Heroic viticulture practiced on the island of Giglio is wine production in extreme environmental conditions and on steep terrain overlooking the sea and inaccessible. Very often in a state of abandonment.
Heroic viticulture practiced on the island of Giglio is wine production in extreme environmental conditions and on steep terrain overlooking the sea and inaccessible. Very often in a state of abandonment.
SF0323613
Heroic viticulture practiced on the island of Giglio is wine production in extreme environmental conditions and on steep terrain overlooking the sea and inaccessible. Very often in a state of abandonment.
Heroic viticulture practiced on the island of Giglio is wine production in extreme environmental conditions and on steep terrain overlooking the sea and inaccessible. Very often in a state of abandonment.
SF0323542
Known as the Drubiaglio flat blonde onion, this ecotype is distinguished by its size (7-10 cm in diameter), the shape of the bulb (flat and round), the colour (with the outer layer being a golden blond or straw yellow and the inside being white), sweetness and digestibility. It can be eaten fresh or preserved for autumn and winter (da serbo).
Known as the Drubiaglio flat blonde onion, this ecotype is distinguished by its size (7-10 cm in diameter), the shape of the bulb (flat and round), the colour (with the outer layer being a golden blond or straw yellow and the inside being white), sweetness and digestibility. It can be eaten fresh or preserved for autumn and winter (da serbo).
SF0323539
Known as the Drubiaglio flat blonde onion, this ecotype is distinguished by its size (7-10 cm in diameter), the shape of the bulb (flat and round), the colour (with the outer layer being a golden blond or straw yellow and the inside being white), sweetness and digestibility. It can be eaten fresh or preserved for autumn and winter (da serbo).
Known as the Drubiaglio flat blonde onion, this ecotype is distinguished by its size (7-10 cm in diameter), the shape of the bulb (flat and round), the colour (with the outer layer being a golden blond or straw yellow and the inside being white), sweetness and digestibility. It can be eaten fresh or preserved for autumn and winter (da serbo).
SF0323525
Known as the Drubiaglio flat blonde onion, this ecotype is distinguished by its size (7-10 cm in diameter), the shape of the bulb (flat and round), the colour (with the outer layer being a golden blond or straw yellow and the inside being white), sweetness and digestibility. It can be eaten fresh or preserved for autumn and winter (da serbo).
Known as the Drubiaglio flat blonde onion, this ecotype is distinguished by its size (7-10 cm in diameter), the shape of the bulb (flat and round), the colour (with the outer layer being a golden blond or straw yellow and the inside being white), sweetness and digestibility. It can be eaten fresh or preserved for autumn and winter (da serbo).
SF0323524
Known as the Drubiaglio flat blonde onion, this ecotype is distinguished by its size (7-10 cm in diameter), the shape of the bulb (flat and round), the colour (with the outer layer being a golden blond or straw yellow and the inside being white), sweetness and digestibility. It can be eaten fresh or preserved for autumn and winter (da serbo).
Known as the Drubiaglio flat blonde onion, this ecotype is distinguished by its size (7-10 cm in diameter), the shape of the bulb (flat and round), the colour (with the outer layer being a golden blond or straw yellow and the inside being white), sweetness and digestibility. It can be eaten fresh or preserved for autumn and winter (da serbo).
SF0323522
Known as the Drubiaglio flat blonde onion, this ecotype is distinguished by its size (7-10 cm in diameter), the shape of the bulb (flat and round), the colour (with the outer layer being a golden blond or straw yellow and the inside being white), sweetness and digestibility. It can be eaten fresh or preserved for autumn and winter (da serbo).
Known as the Drubiaglio flat blonde onion, this ecotype is distinguished by its size (7-10 cm in diameter), the shape of the bulb (flat and round), the colour (with the outer layer being a golden blond or straw yellow and the inside being white), sweetness and digestibility. It can be eaten fresh or preserved for autumn and winter (da serbo).
SF0323521
Known as the Drubiaglio flat blonde onion, this ecotype is distinguished by its size (7-10 cm in diameter), the shape of the bulb (flat and round), the colour (with the outer layer being a golden blond or straw yellow and the inside being white), sweetness and digestibility. It can be eaten fresh or preserved for autumn and winter (da serbo).
Known as the Drubiaglio flat blonde onion, this ecotype is distinguished by its size (7-10 cm in diameter), the shape of the bulb (flat and round), the colour (with the outer layer being a golden blond or straw yellow and the inside being white), sweetness and digestibility. It can be eaten fresh or preserved for autumn and winter (da serbo).
SF0322653
Marzellina wheat is durum, historically grown in the Val Fortore, in the Beneventano, Campania.
It is generally sown in the Appenine areas at the end of November; if it rains too much though, it is sown in spring, in March. This is where the name “marzellina” comes from.
Marzellina wheat is durum, historically grown in the Val Fortore, in the Beneventano, Campania.
It is generally sown in the Appenine areas at the end of November; if it rains too much though, it is sown in spring, in March. This is where the name “marzellina” comes from.
SF0291492
Montecristo dairy - Todi
Montecristo dairy - Todi
SF0291491
Montecristo dairy - Todi
Montecristo dairy - Todi
SF0288315
Presidium Oaxaca Mixteca Agave
IFAD Project - Indigenous youth
Presidium Oaxaca Mixteca Agave
IFAD Project - Indigenous youth
SF0284652
SF0262317
SF0016582
The lowest areas of the plateau are used for cultivating cereals, peas and lentils. Documentation of the cultivation of the lentil in the area around Saint-Flour dates back to the late 18th century.
The Auvergne area is famous for two cow's milk cheeses, salers and cantal: when their production increased, the lentil fields (whose demand was meanwhile decreasing) were gradually replaced by pastures.
The lowest areas of the plateau are used for cultivating cereals, peas and lentils. Documentation of the cultivation of the lentil in the area around Saint-Flour dates back to the late 18th century.
The Auvergne area is famous for two cow's milk cheeses, salers and cantal: when their production increased, the lentil fields (whose demand was meanwhile decreasing) were gradually replaced by pastures.
SF0004578
SF0004577
SF0004576
SF0004575
SF0004574
SF0004573
SF0323968
Fodom cheese is a typical cheese from the municipality of Livinallongo del Col di Lana, whose name derives from the Ladino idiom corresponding to one of the hamlets in the municipality, it is made from raw milk from three milkings, two in the morning and one in the evening, partly with whole milk and partly skimmed by natural creaming. It is a cheese made from milk produced from grasses and hay mowed on the steepest slopes of the Belluno Dolomites.
Fodom cheese is a typical cheese from the municipality of Livinallongo del Col di Lana, whose name derives from the Ladino idiom corresponding to one of the hamlets in the municipality, it is made from raw milk from three milkings, two in the morning and one in the evening, partly with whole milk and partly skimmed by natural creaming. It is a cheese made from milk produced from grasses and hay mowed on the steepest slopes of the Belluno Dolomites.
SF0323967
Fodom cheese is a typical cheese from the municipality of Livinallongo del Col di Lana, whose name derives from the Ladino idiom corresponding to one of the hamlets in the municipality, it is made from raw milk from three milkings, two in the morning and one in the evening, partly with whole milk and partly skimmed by natural creaming. It is a cheese made from milk produced from grasses and hay mowed on the steepest slopes of the Belluno Dolomites.
Fodom cheese is a typical cheese from the municipality of Livinallongo del Col di Lana, whose name derives from the Ladino idiom corresponding to one of the hamlets in the municipality, it is made from raw milk from three milkings, two in the morning and one in the evening, partly with whole milk and partly skimmed by natural creaming. It is a cheese made from milk produced from grasses and hay mowed on the steepest slopes of the Belluno Dolomites.
SF0323428
The moco bean was documented in the Valle Bormida (in the area of southern Piedmont and northern Liguria) in the late 1800s through the mid-1900s (evidence until 1942), with cultivation widespread in many municipalities of the Valley, and, in particular, in Cairo Montenotte in the Basili and Citti areas, and in Cengio in the town of Rocchetta. In fact, among the sayings in use in the 1930-40s by the residents of Rocchetta was ‘cui ed rucchetta magia mochi’ (who lives in Rucchetta eats moco). The reference was clear; those from Rocchetta were called ‘mangia mochi’ (moco eaters) due to the widespread cultivation and consumption of this legume, abandoned after World War II.
The moco bean was documented in the Valle Bormida (in the area of southern Piedmont and northern Liguria) in the late 1800s through the mid-1900s (evidence until 1942), with cultivation widespread in many municipalities of the Valley, and, in particular, in Cairo Montenotte in the Basili and Citti areas, and in Cengio in the town of Rocchetta. In fact, among the sayings in use in the 1930-40s by the residents of Rocchetta was ‘cui ed rucchetta magia mochi’ (who lives in Rucchetta eats moco). The reference was clear; those from Rocchetta were called ‘mangia mochi’ (moco eaters) due to the widespread cultivation and consumption of this legume, abandoned after World War II.
SF0323405
The moco bean was documented in the Valle Bormida (in the area of southern Piedmont and northern Liguria) in the late 1800s through the mid-1900s (evidence until 1942), with cultivation widespread in many municipalities of the Valley, and, in particular, in Cairo Montenotte in the Basili and Citti areas, and in Cengio in the town of Rocchetta. In fact, among the sayings in use in the 1930-40s by the residents of Rocchetta was ‘cui ed rucchetta magia mochi’ (who lives in Rucchetta eats moco). The reference was clear; those from Rocchetta were called ‘mangia mochi’ (moco eaters) due to the widespread cultivation and consumption of this legume, abandoned after World War II.
The moco bean was documented in the Valle Bormida (in the area of southern Piedmont and northern Liguria) in the late 1800s through the mid-1900s (evidence until 1942), with cultivation widespread in many municipalities of the Valley, and, in particular, in Cairo Montenotte in the Basili and Citti areas, and in Cengio in the town of Rocchetta. In fact, among the sayings in use in the 1930-40s by the residents of Rocchetta was ‘cui ed rucchetta magia mochi’ (who lives in Rucchetta eats moco). The reference was clear; those from Rocchetta were called ‘mangia mochi’ (moco eaters) due to the widespread cultivation and consumption of this legume, abandoned after World War II.
SF0323189
The Borgo d'Ale Bella peach, often called simply "Bella," is an old variety of white-fleshed peach inextricably linked to the history of peach farming in Borgo d'Ale. The fruit, round and medium to large in size, has a skin with a light green-white background color and a pinkish-red overcolor. The flesh is white with reddish veins near the stone, very aromatic (both in the mouth and nose) and comes off the stone easily.
The Borgo d'Ale Bella peach, often called simply "Bella," is an old variety of white-fleshed peach inextricably linked to the history of peach farming in Borgo d'Ale. The fruit, round and medium to large in size, has a skin with a light green-white background color and a pinkish-red overcolor. The flesh is white with reddish veins near the stone, very aromatic (both in the mouth and nose) and comes off the stone easily.
SF0323175
The Borgo d'Ale Bella peach, often called simply "Bella," is an old variety of white-fleshed peach inextricably linked to the history of peach farming in Borgo d'Ale. The fruit, round and medium to large in size, has a skin with a light green-white background color and a pinkish-red overcolor. The flesh is white with reddish veins near the stone, very aromatic (both in the mouth and nose) and comes off the stone easily.
The Borgo d'Ale Bella peach, often called simply "Bella," is an old variety of white-fleshed peach inextricably linked to the history of peach farming in Borgo d'Ale. The fruit, round and medium to large in size, has a skin with a light green-white background color and a pinkish-red overcolor. The flesh is white with reddish veins near the stone, very aromatic (both in the mouth and nose) and comes off the stone easily.
SF0258140
SF0258139
SF0342458
The Mercato della Terra Costiera sorrentina (Sorrento Coast Earth Market) opened in September 2014 in the Piano di Sorrento fruit and vegetable market, a covered Art Nouveau structure dating from the end of the 19th century. Since then, a trumpet blast festively opens each edition.
The Market was made possible thanks to the collaboration between the Slow Food Sorrento and Capri Coast Convivium and the Piano di Sorrento Town Council and to this day the Market is still organised and managed by Slow Food volunteers together with producers from local communities.
The Market also provides a special area to host local non-profit associations.
The Mercato della Terra Costiera sorrentina (Sorrento Coast Earth Market) opened in September 2014 in the Piano di Sorrento fruit and vegetable market, a covered Art Nouveau structure dating from the end of the 19th century. Since then, a trumpet blast festively opens each edition.
The Market was made possible thanks to the collaboration between the Slow Food Sorrento and Capri Coast Convivium and the Piano di Sorrento Town Council and to this day the Market is still organised and managed by Slow Food volunteers together with producers from local communities.
The Market also provides a special area to host local non-profit associations.
SF0342457
The Mercato della Terra Costiera sorrentina (Sorrento Coast Earth Market) opened in September 2014 in the Piano di Sorrento fruit and vegetable market, a covered Art Nouveau structure dating from the end of the 19th century. Since then, a trumpet blast festively opens each edition.
The Market was made possible thanks to the collaboration between the Slow Food Sorrento and Capri Coast Convivium and the Piano di Sorrento Town Council and to this day the Market is still organised and managed by Slow Food volunteers together with producers from local communities.
The Market also provides a special area to host local non-profit associations.
The Mercato della Terra Costiera sorrentina (Sorrento Coast Earth Market) opened in September 2014 in the Piano di Sorrento fruit and vegetable market, a covered Art Nouveau structure dating from the end of the 19th century. Since then, a trumpet blast festively opens each edition.
The Market was made possible thanks to the collaboration between the Slow Food Sorrento and Capri Coast Convivium and the Piano di Sorrento Town Council and to this day the Market is still organised and managed by Slow Food volunteers together with producers from local communities.
The Market also provides a special area to host local non-profit associations.
SF0342456
The Mercato della Terra Costiera sorrentina (Sorrento Coast Earth Market) opened in September 2014 in the Piano di Sorrento fruit and vegetable market, a covered Art Nouveau structure dating from the end of the 19th century. Since then, a trumpet blast festively opens each edition.
The Market was made possible thanks to the collaboration between the Slow Food Sorrento and Capri Coast Convivium and the Piano di Sorrento Town Council and to this day the Market is still organised and managed by Slow Food volunteers together with producers from local communities.
The Market also provides a special area to host local non-profit associations.
The Mercato della Terra Costiera sorrentina (Sorrento Coast Earth Market) opened in September 2014 in the Piano di Sorrento fruit and vegetable market, a covered Art Nouveau structure dating from the end of the 19th century. Since then, a trumpet blast festively opens each edition.
The Market was made possible thanks to the collaboration between the Slow Food Sorrento and Capri Coast Convivium and the Piano di Sorrento Town Council and to this day the Market is still organised and managed by Slow Food volunteers together with producers from local communities.
The Market also provides a special area to host local non-profit associations.
SF0342455
The Mercato della Terra Costiera sorrentina (Sorrento Coast Earth Market) opened in September 2014 in the Piano di Sorrento fruit and vegetable market, a covered Art Nouveau structure dating from the end of the 19th century. Since then, a trumpet blast festively opens each edition.
The Market was made possible thanks to the collaboration between the Slow Food Sorrento and Capri Coast Convivium and the Piano di Sorrento Town Council and to this day the Market is still organised and managed by Slow Food volunteers together with producers from local communities.
The Market also provides a special area to host local non-profit associations.
The Mercato della Terra Costiera sorrentina (Sorrento Coast Earth Market) opened in September 2014 in the Piano di Sorrento fruit and vegetable market, a covered Art Nouveau structure dating from the end of the 19th century. Since then, a trumpet blast festively opens each edition.
The Market was made possible thanks to the collaboration between the Slow Food Sorrento and Capri Coast Convivium and the Piano di Sorrento Town Council and to this day the Market is still organised and managed by Slow Food volunteers together with producers from local communities.
The Market also provides a special area to host local non-profit associations.
SF0342454
The Mercato della Terra Costiera sorrentina (Sorrento Coast Earth Market) opened in September 2014 in the Piano di Sorrento fruit and vegetable market, a covered Art Nouveau structure dating from the end of the 19th century. Since then, a trumpet blast festively opens each edition.
The Market was made possible thanks to the collaboration between the Slow Food Sorrento and Capri Coast Convivium and the Piano di Sorrento Town Council and to this day the Market is still organised and managed by Slow Food volunteers together with producers from local communities.
The Market also provides a special area to host local non-profit associations.
The Mercato della Terra Costiera sorrentina (Sorrento Coast Earth Market) opened in September 2014 in the Piano di Sorrento fruit and vegetable market, a covered Art Nouveau structure dating from the end of the 19th century. Since then, a trumpet blast festively opens each edition.
The Market was made possible thanks to the collaboration between the Slow Food Sorrento and Capri Coast Convivium and the Piano di Sorrento Town Council and to this day the Market is still organised and managed by Slow Food volunteers together with producers from local communities.
The Market also provides a special area to host local non-profit associations.
SF0342453
The Mercato della Terra Costiera sorrentina (Sorrento Coast Earth Market) opened in September 2014 in the Piano di Sorrento fruit and vegetable market, a covered Art Nouveau structure dating from the end of the 19th century. Since then, a trumpet blast festively opens each edition.
The Market was made possible thanks to the collaboration between the Slow Food Sorrento and Capri Coast Convivium and the Piano di Sorrento Town Council and to this day the Market is still organised and managed by Slow Food volunteers together with producers from local communities.
The Market also provides a special area to host local non-profit associations.
The Mercato della Terra Costiera sorrentina (Sorrento Coast Earth Market) opened in September 2014 in the Piano di Sorrento fruit and vegetable market, a covered Art Nouveau structure dating from the end of the 19th century. Since then, a trumpet blast festively opens each edition.
The Market was made possible thanks to the collaboration between the Slow Food Sorrento and Capri Coast Convivium and the Piano di Sorrento Town Council and to this day the Market is still organised and managed by Slow Food volunteers together with producers from local communities.
The Market also provides a special area to host local non-profit associations.
SF0332217
The Lucanian area involved is that of the Pollino Park (Chiaromonte, aggrappato, Teana, Fardella and Caldera). In past centuries farmers produced wheat only to pay taxes, and what little was left did not make it possible to meet family needs. For this it was mixed with flours of other grains (oats and barley) and legumes (chickpeas and fava beans or field beans) creating a mixture called mischiglio. today, it is produced by mixing wheat flour of the ancient Carosella variety or the Senatore Cappelli variety, with varying proportions oats, barley, chickpeas and fava beans.
The Lucanian area involved is that of the Pollino Park (Chiaromonte, aggrappato, Teana, Fardella and Caldera). In past centuries farmers produced wheat only to pay taxes, and what little was left did not make it possible to meet family needs. For this it was mixed with flours of other grains (oats and barley) and legumes (chickpeas and fava beans or field beans) creating a mixture called mischiglio. today, it is produced by mixing wheat flour of the ancient Carosella variety or the Senatore Cappelli variety, with varying proportions oats, barley, chickpeas and fava beans.
SF0332216
The Lucanian area involved is that of the Pollino Park (Chiaromonte, aggrappato, Teana, Fardella and Caldera). In past centuries farmers produced wheat only to pay taxes, and what little was left did not make it possible to meet family needs. For this it was mixed with flours of other grains (oats and barley) and legumes (chickpeas and fava beans or field beans) creating a mixture called mischiglio. today, it is produced by mixing wheat flour of the ancient Carosella variety or the Senatore Cappelli variety, with varying proportions oats, barley, chickpeas and fava beans.
The Lucanian area involved is that of the Pollino Park (Chiaromonte, aggrappato, Teana, Fardella and Caldera). In past centuries farmers produced wheat only to pay taxes, and what little was left did not make it possible to meet family needs. For this it was mixed with flours of other grains (oats and barley) and legumes (chickpeas and fava beans or field beans) creating a mixture called mischiglio. today, it is produced by mixing wheat flour of the ancient Carosella variety or the Senatore Cappelli variety, with varying proportions oats, barley, chickpeas and fava beans.
SF0332213
The Lucanian area involved is that of the Pollino Park (Chiaromonte, aggrappato, Teana, Fardella and Caldera). In past centuries farmers produced wheat only to pay taxes, and what little was left did not make it possible to meet family needs. For this it was mixed with flours of other grains (oats and barley) and legumes (chickpeas and fava beans or field beans) creating a mixture called mischiglio. today, it is produced by mixing wheat flour of the ancient Carosella variety or the Senatore Cappelli variety, with varying proportions oats, barley, chickpeas and fava beans.
The Lucanian area involved is that of the Pollino Park (Chiaromonte, aggrappato, Teana, Fardella and Caldera). In past centuries farmers produced wheat only to pay taxes, and what little was left did not make it possible to meet family needs. For this it was mixed with flours of other grains (oats and barley) and legumes (chickpeas and fava beans or field beans) creating a mixture called mischiglio. today, it is produced by mixing wheat flour of the ancient Carosella variety or the Senatore Cappelli variety, with varying proportions oats, barley, chickpeas and fava beans.
SF0332209
The Lucanian area involved is that of the Pollino Park (Chiaromonte, aggrappato, Teana, Fardella and Caldera). In past centuries farmers produced wheat only to pay taxes, and what little was left did not make it possible to meet family needs. For this it was mixed with flours of other grains (oats and barley) and legumes (chickpeas and fava beans or field beans) creating a mixture called mischiglio. today, it is produced by mixing wheat flour of the ancient Carosella variety or the Senatore Cappelli variety, with varying proportions oats, barley, chickpeas and fava beans.
The Lucanian area involved is that of the Pollino Park (Chiaromonte, aggrappato, Teana, Fardella and Caldera). In past centuries farmers produced wheat only to pay taxes, and what little was left did not make it possible to meet family needs. For this it was mixed with flours of other grains (oats and barley) and legumes (chickpeas and fava beans or field beans) creating a mixture called mischiglio. today, it is produced by mixing wheat flour of the ancient Carosella variety or the Senatore Cappelli variety, with varying proportions oats, barley, chickpeas and fava beans.
SF0332208
The Lucanian area involved is that of the Pollino Park (Chiaromonte, aggrappato, Teana, Fardella and Caldera). In past centuries farmers produced wheat only to pay taxes, and what little was left did not make it possible to meet family needs. For this it was mixed with flours of other grains (oats and barley) and legumes (chickpeas and fava beans or field beans) creating a mixture called mischiglio. today, it is produced by mixing wheat flour of the ancient Carosella variety or the Senatore Cappelli variety, with varying proportions oats, barley, chickpeas and fava beans.
The Lucanian area involved is that of the Pollino Park (Chiaromonte, aggrappato, Teana, Fardella and Caldera). In past centuries farmers produced wheat only to pay taxes, and what little was left did not make it possible to meet family needs. For this it was mixed with flours of other grains (oats and barley) and legumes (chickpeas and fava beans or field beans) creating a mixture called mischiglio. today, it is produced by mixing wheat flour of the ancient Carosella variety or the Senatore Cappelli variety, with varying proportions oats, barley, chickpeas and fava beans.
SF0330524
The Mercato della Terra Costiera sorrentina (Sorrento Coast Earth Market) opened in September 2014 in the Piano di Sorrento fruit and vegetable market, a covered Art Nouveau structure dating from the end of the 19th century. Since then, a trumpet blast festively opens each edition.
The Market was made possible thanks to the collaboration between the Slow Food Sorrento and Capri Coast Convivium and the Piano di Sorrento Town Council and to this day the Market is still organised and managed by Slow Food volunteers together with producers from local communities.
The Market also provides a special area to host local non-profit associations.
The Mercato della Terra Costiera sorrentina (Sorrento Coast Earth Market) opened in September 2014 in the Piano di Sorrento fruit and vegetable market, a covered Art Nouveau structure dating from the end of the 19th century. Since then, a trumpet blast festively opens each edition.
The Market was made possible thanks to the collaboration between the Slow Food Sorrento and Capri Coast Convivium and the Piano di Sorrento Town Council and to this day the Market is still organised and managed by Slow Food volunteers together with producers from local communities.
The Market also provides a special area to host local non-profit associations.
SF0330523
The Mercato della Terra Costiera sorrentina (Sorrento Coast Earth Market) opened in September 2014 in the Piano di Sorrento fruit and vegetable market, a covered Art Nouveau structure dating from the end of the 19th century. Since then, a trumpet blast festively opens each edition.
The Market was made possible thanks to the collaboration between the Slow Food Sorrento and Capri Coast Convivium and the Piano di Sorrento Town Council and to this day the Market is still organised and managed by Slow Food volunteers together with producers from local communities.
The Market also provides a special area to host local non-profit associations.
The Mercato della Terra Costiera sorrentina (Sorrento Coast Earth Market) opened in September 2014 in the Piano di Sorrento fruit and vegetable market, a covered Art Nouveau structure dating from the end of the 19th century. Since then, a trumpet blast festively opens each edition.
The Market was made possible thanks to the collaboration between the Slow Food Sorrento and Capri Coast Convivium and the Piano di Sorrento Town Council and to this day the Market is still organised and managed by Slow Food volunteers together with producers from local communities.
The Market also provides a special area to host local non-profit associations.
SF0330522
The Mercato della Terra Costiera sorrentina (Sorrento Coast Earth Market) opened in September 2014 in the Piano di Sorrento fruit and vegetable market, a covered Art Nouveau structure dating from the end of the 19th century. Since then, a trumpet blast festively opens each edition.
The Market was made possible thanks to the collaboration between the Slow Food Sorrento and Capri Coast Convivium and the Piano di Sorrento Town Council and to this day the Market is still organised and managed by Slow Food volunteers together with producers from local communities.
The Market also provides a special area to host local non-profit associations.
The Mercato della Terra Costiera sorrentina (Sorrento Coast Earth Market) opened in September 2014 in the Piano di Sorrento fruit and vegetable market, a covered Art Nouveau structure dating from the end of the 19th century. Since then, a trumpet blast festively opens each edition.
The Market was made possible thanks to the collaboration between the Slow Food Sorrento and Capri Coast Convivium and the Piano di Sorrento Town Council and to this day the Market is still organised and managed by Slow Food volunteers together with producers from local communities.
The Market also provides a special area to host local non-profit associations.
SF0330521
The Mercato della Terra Costiera sorrentina (Sorrento Coast Earth Market) opened in September 2014 in the Piano di Sorrento fruit and vegetable market, a covered Art Nouveau structure dating from the end of the 19th century. Since then, a trumpet blast festively opens each edition.
The Market was made possible thanks to the collaboration between the Slow Food Sorrento and Capri Coast Convivium and the Piano di Sorrento Town Council and to this day the Market is still organised and managed by Slow Food volunteers together with producers from local communities.
The Market also provides a special area to host local non-profit associations.
The Mercato della Terra Costiera sorrentina (Sorrento Coast Earth Market) opened in September 2014 in the Piano di Sorrento fruit and vegetable market, a covered Art Nouveau structure dating from the end of the 19th century. Since then, a trumpet blast festively opens each edition.
The Market was made possible thanks to the collaboration between the Slow Food Sorrento and Capri Coast Convivium and the Piano di Sorrento Town Council and to this day the Market is still organised and managed by Slow Food volunteers together with producers from local communities.
The Market also provides a special area to host local non-profit associations.
SF0330520
The Mercato della Terra Costiera sorrentina (Sorrento Coast Earth Market) opened in September 2014 in the Piano di Sorrento fruit and vegetable market, a covered Art Nouveau structure dating from the end of the 19th century. Since then, a trumpet blast festively opens each edition.
The Market was made possible thanks to the collaboration between the Slow Food Sorrento and Capri Coast Convivium and the Piano di Sorrento Town Council and to this day the Market is still organised and managed by Slow Food volunteers together with producers from local communities.
The Market also provides a special area to host local non-profit associations.
The Mercato della Terra Costiera sorrentina (Sorrento Coast Earth Market) opened in September 2014 in the Piano di Sorrento fruit and vegetable market, a covered Art Nouveau structure dating from the end of the 19th century. Since then, a trumpet blast festively opens each edition.
The Market was made possible thanks to the collaboration between the Slow Food Sorrento and Capri Coast Convivium and the Piano di Sorrento Town Council and to this day the Market is still organised and managed by Slow Food volunteers together with producers from local communities.
The Market also provides a special area to host local non-profit associations.
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