The chef of La Locanda del Mulino in Valcasotto offers a dish rich in nutritional and healthy properties that is easy to make but has great flavor (thanks also to the Valcasotto cheese)
Saved a particular ecotype, with a delicate flavor, which must be consumed within two to three days of harvesting. The Slow Food Presidium, a job opportunity for young people to fight the depopulation of the area.
A tasty tradition that dates back to the XNUMXth century. Born as food to celebrate the end of the Kippur fast in the Jewish ghetto of Rome, it soon conquered the palates of the Romans and spread throughout Italy. The recipe for…
After a record 2021, the prospects released by Fruitimprese continue to mark a trend reversal: sales in sharp decline (-8,1% in quantity) with negative signals in all fruit and vegetable sectors. Positive signals instead from the wood-furniture sector: Lombardy queen of exports…
The young former financial trader Andrea Tagliabue has decided to leave a career that started in London to devote himself to his great passion: cultivation. In a natural basin in the province of Brianza he transforms small fruits and vegetables into genuine compotes and…
Recommended by dieticians, it has great nutraceutical properties - Rich in Vitamins C, K, B5 and B6 and antioxidants, it is precious for the well-being of the skin, to fight osteoporosis, hypertension, oxidative stress. Excellent ally of the heart and sight. He has not…
Fleshy, fragrant and tasty variety, cultivated in the alluvial plain of the Tanaro river in the early 900s. It experienced considerable commercial success and then gave way to more profitable crops. 13 years ago the seed was also lost. Carlo Petrini in…
Even King Louis XIV was crazy about it as well as Henry VIII. Syrian writer Mardam Bey praises it as the most sensual and feminine of vegetables. But the secret of his success in history from the Greeks to today is…
At La Dispensa San Salvatore in the Paestum countryside, an entrepreneur in love with the area puts over 60 housewives to work to offer the genuine flavors of the past. The restaurant conceived as a tribute to Cilento. On sale gourmet products of…
They are the first to appear on the market. Very tender, they can be eaten raw while maintaining all their beneficial properties for the body. At Easter, tradition wants them cooked directly on the grill. But there are also other local recipes.
The buttiglieddru, a new Slow Food presidium, brings the flavor of Sicilian tomatoes of the past to the table. It is a concentrate of beneficial properties. Above all, it is grown without pesticides but with antagonistic insects in compliance with the old agricultural practices
The Agroter Monitor 2018 survey presented yesterday in Milan reveals which fruits and vegetables are most appreciated by Italians - Here is the ranking and the new trends
