Refine search
No keyword found to refine search
Photographer
Project name
Location
Person
19 documents found
| 1 |
Documents per page :
SF0332226
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.
SF0332223
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.
SF0323402
Saudi Arabia - the largest Arab state in West Asia by area and the largest in the Arab world after Algeria. Slow Food Travel in Saudi Arabia is a project that aims to encourage travelers to immerse themselves with mind and soul in these most wonderful places in direct contact with the culture of the local people, producers, farmers, artisans and restaurateurs.
Saudi Arabia - the largest Arab state in West Asia by area and the largest in the Arab world after Algeria. Slow Food Travel in Saudi Arabia is a project that aims to encourage travelers to immerse themselves with mind and soul in these most wonderful places in direct contact with the culture of the local people, producers, farmers, artisans and restaurateurs.
SF0323398
Saudi Arabia - the largest Arab state in West Asia by area and the largest in the Arab world after Algeria. Slow Food Travel in Saudi Arabia is a project that aims to encourage travelers to immerse themselves with mind and soul in these most wonderful places in direct contact with the culture of the local people, producers, farmers, artisans and restaurateurs.
Saudi Arabia - the largest Arab state in West Asia by area and the largest in the Arab world after Algeria. Slow Food Travel in Saudi Arabia is a project that aims to encourage travelers to immerse themselves with mind and soul in these most wonderful places in direct contact with the culture of the local people, producers, farmers, artisans and restaurateurs.
SF0309097
Focaccia a libro, in local dialect known as fecazze a livre, is a typical product of the municipality of Sammichele di Bari. Pasta Factory Spinelli.
Focaccia a libro, in local dialect known as fecazze a livre, is a typical product of the municipality of Sammichele di Bari. Pasta Factory Spinelli.
SF0309096
Focaccia a libro, in local dialect known as fecazze a livre, is a typical product of the municipality of Sammichele di Bari. Pasta Factory Spinelli
Focaccia a libro, in local dialect known as fecazze a livre, is a typical product of the municipality of Sammichele di Bari. Pasta Factory Spinelli
SF0291142
The Wichi indigenous people live in the arid zone of the central Chaco, a land characterized by little rain for much of the year and intense downpours in the month of November. One of the most important products for the community is honey gathered from wild bees, known in the indigenous language as twatsaj. The Wichi are not beekeepers; they do not rear the bees in hives, but collect the honey from hollow trees.
The Wichi indigenous people live in the arid zone of the central Chaco, a land characterized by little rain for much of the year and intense downpours in the month of November. One of the most important products for the community is honey gathered from wild bees, known in the indigenous language as twatsaj. The Wichi are not beekeepers; they do not rear the bees in hives, but collect the honey from hollow trees.
SF0291108
The Wichi indigenous people live in the arid zone of the central Chaco, a land characterized by little rain for much of the year and intense downpours in the month of November. One of the most important products for the community is honey gathered from wild bees, known in the indigenous language as twatsaj. The Wichi are not beekeepers; they do not rear the bees in hives, but collect the honey from hollow trees.
The Wichi indigenous people live in the arid zone of the central Chaco, a land characterized by little rain for much of the year and intense downpours in the month of November. One of the most important products for the community is honey gathered from wild bees, known in the indigenous language as twatsaj. The Wichi are not beekeepers; they do not rear the bees in hives, but collect the honey from hollow trees.
SF0284599
SF0257988
Araucaria angustifolia, an iconic native tree of the southern region of Brazil. It is a centuries-old tree that can reach 40 meters in height and lives 200-300 years on average, although some specimens reach up to 500 years of age. The araucaria pine nut, or pinhão, is the seed of Araucaria angustifolia. It is a seed about four centimeters long, elongated in shape and ivory in color, wrapped in a leathery rind and collected in large pine cones.
Araucaria angustifolia, an iconic native tree of the southern region of Brazil. It is a centuries-old tree that can reach 40 meters in height and lives 200-300 years on average, although some specimens reach up to 500 years of age. The araucaria pine nut, or pinhão, is the seed of Araucaria angustifolia. It is a seed about four centimeters long, elongated in shape and ivory in color, wrapped in a leathery rind and collected in large pine cones.
SF0254674
SF0219494
SF0219492
SF0152780
Around the Cheese event - 2011 edition (Bra - Cuneo)
Around the Cheese event - 2011 edition (Bra - Cuneo)
SF0152766
Around the Cheese event - 2011 edition (Bra - Cuneo)
Around the Cheese event - 2011 edition (Bra - Cuneo)
SF0067011
SF0054614
The Castellammare artichoke is a subtype of the Romanesco variety, from which it differs in the earlier time of production and the color of the bracts, which are green with purple hues. The earliness comes from the particular mildness of the climate and the habit of regenerating the plants each year. At the time of vegetative regrowth, the best carducci, the lateral herbaceous shoots that sprout all around the mother plants, are selected, taken together with small portions of the rhizome and transplanted to the ground.
Its origin is rooted in Roman times: a hamlet of Castellammare di Stabia, Schito, was considered at the time to be particularly suited to horticulture. Proof of this is that the area, not far from Pompeii, was identified with the toponym "orti di Schito."
Translated with DeepL.com (free version)
The Castellammare artichoke is a subtype of the Romanesco variety, from which it differs in the earlier time of production and the color of the bracts, which are green with purple hues. The earliness comes from the particular mildness of the climate and the habit of regenerating the plants each year. At the time of vegetative regrowth, the best carducci, the lateral herbaceous shoots that sprout all around the mother plants, are selected, taken together with small portions of the rhizome and transplanted to the ground.
Its origin is rooted in Roman times: a hamlet of Castellammare di Stabia, Schito, was considered at the time to be particularly suited to horticulture. Proof of this is that the area, not far from Pompeii, was identified with the toponym "orti di Schito."
Translated with DeepL.com (free version)
SF0007419
Armenian mountains are kingdom of goat pastures. The shepherds look after the animals and only enclose them in pens at night. They milk the goats by hand, crouching beneath the animals, and make Motal, an age-old Armenian cheese. Milk is not heated when making Motal, but immediately after milking calf rennet is added to warm milk and left to cool.
Armenian mountains are kingdom of goat pastures. The shepherds look after the animals and only enclose them in pens at night. They milk the goats by hand, crouching beneath the animals, and make Motal, an age-old Armenian cheese. Milk is not heated when making Motal, but immediately after milking calf rennet is added to warm milk and left to cool.
SF0007395
Armenian mountains are kingdom of goat pastures. The shepherds look after the animals and only enclose them in pens at night. They milk the goats by hand, crouching beneath the animals, and make Motal, an age-old Armenian cheese. Milk is not heated when making Motal, but immediately after milking calf rennet is added to warm milk and left to cool.
Armenian mountains are kingdom of goat pastures. The shepherds look after the animals and only enclose them in pens at night. They milk the goats by hand, crouching beneath the animals, and make Motal, an age-old Armenian cheese. Milk is not heated when making Motal, but immediately after milking calf rennet is added to warm milk and left to cool.