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SF0323268
The wonderful Varaita Valley, Piedmont, Italy
The wonderful Varaita Valley, Piedmont, Italy
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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.
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NIYAT: Indigenous leadership in building new forms of local governance for recognition and access to rights. The goal is to strengthen indigenous organizations to increase their impact on public policy in the rural areas of the Gran Chaco Argentino. The initiative has three main components: indigenous governance, intercultural and bilingual education, and food security.
NIYAT: Indigenous leadership in building new forms of local governance for recognition and access to rights. The goal is to strengthen indigenous organizations to increase their impact on public policy in the rural areas of the Gran Chaco Argentino. The initiative has three main components: indigenous governance, intercultural and bilingual education, and food security.
SF0310015
Daily food the secret of health and well-being - A healthy diet and an active lifestyle are the first form of guarantee for a long and healthy life. In addition, choosing food produced by methods that promote agrobiodiversity and have a low impact on the current climate crisis is the most effective and concrete individual daily action to protect the planet.Reale Mutua Stand.
Daily food the secret of health and well-being - A healthy diet and an active lifestyle are the first form of guarantee for a long and healthy life. In addition, choosing food produced by methods that promote agrobiodiversity and have a low impact on the current climate crisis is the most effective and concrete individual daily action to protect the planet.Reale Mutua Stand.
SF0302043
For centuries Pestith has been an important meal during winter times for the inhabitants of Val Cellina and Val Vajont. It is obtained from the maceration of the purple-collared turnip, Brassica rapa rotunda.
According to tradition, the turnips, whose seeds are selected from one year to the next, by preserving and flowering the best turnips, are sown between the 20th and 26th of July or between the 10th and 15th of August depending on whether you want to promote the development of the root or the leaves. There is little work that needs to be done in the fields and the young plants are protected from parasites using ash or macerated nettles.
For centuries Pestith has been an important meal during winter times for the inhabitants of Val Cellina and Val Vajont. It is obtained from the maceration of the purple-collared turnip, Brassica rapa rotunda.
According to tradition, the turnips, whose seeds are selected from one year to the next, by preserving and flowering the best turnips, are sown between the 20th and 26th of July or between the 10th and 15th of August depending on whether you want to promote the development of the root or the leaves. There is little work that needs to be done in the fields and the young plants are protected from parasites using ash or macerated nettles.
SF0302042
For centuries Pestith has been an important meal during winter times for the inhabitants of Val Cellina and Val Vajont. It is obtained from the maceration of the purple-collared turnip, Brassica rapa rotunda.
According to tradition, the turnips, whose seeds are selected from one year to the next, by preserving and flowering the best turnips, are sown between the 20th and 26th of July or between the 10th and 15th of August depending on whether you want to promote the development of the root or the leaves. There is little work that needs to be done in the fields and the young plants are protected from parasites using ash or macerated nettles.
For centuries Pestith has been an important meal during winter times for the inhabitants of Val Cellina and Val Vajont. It is obtained from the maceration of the purple-collared turnip, Brassica rapa rotunda.
According to tradition, the turnips, whose seeds are selected from one year to the next, by preserving and flowering the best turnips, are sown between the 20th and 26th of July or between the 10th and 15th of August depending on whether you want to promote the development of the root or the leaves. There is little work that needs to be done in the fields and the young plants are protected from parasites using ash or macerated nettles.
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Project Covcheg
Project Covcheg
SF0291205
Amalfi Coast - A unique natural landscape, made productive by the tenacity and perseverance of the people.
The origin of the land dates back to settlements of farmers and fishermen, who shaped it into dry stone walls and seaside villages. Together with family farming, nature and art are two great values of this land that since Roman times has inspired architects, artists, writers, authors of works of art capable of fascinating the world.
From the itinerary awaits you: a gastronomic trek, the Sentiero degli Dei, 2-hour walking itinerary (Conca dei Marini and the Emerald Grotto), 2-hour walk of the Positano itinerary, in 6 hours you do the Sentiero delle Formichelle, while in 3 days route from Tramonti to Positano. Not forgetting the best local products: colatura di alici di Cetara, sfusato amalfitano lemon, provolone del Monaco Dop.
Cartotrekking - Agerola
Amalfi Coast - A unique natural landscape, made productive by the tenacity and perseverance of the people.
The origin of the land dates back to settlements of farmers and fishermen, who shaped it into dry stone walls and seaside villages. Together with family farming, nature and art are two great values of this land that since Roman times has inspired architects, artists, writers, authors of works of art capable of fascinating the world.
From the itinerary awaits you: a gastronomic trek, the Sentiero degli Dei, 2-hour walking itinerary (Conca dei Marini and the Emerald Grotto), 2-hour walk of the Positano itinerary, in 6 hours you do the Sentiero delle Formichelle, while in 3 days route from Tramonti to Positano. Not forgetting the best local products: colatura di alici di Cetara, sfusato amalfitano lemon, provolone del Monaco Dop.
Cartotrekking - Agerola
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