Farm-to-Table Italy
52 views | +0 today
Follow
Your new post is loading...
Your new post is loading...
Scooped by Italy Food Roots
Scoop.it!

Precision farming in Italy: Sustainable Agriculture and Technology

Precision farming in Italy: Sustainable Agriculture and Technology | Farm-to-Table Italy | Scoop.it
Per Nino Chiò il nuovo modo di gestione agronomica apre prospettive importanti ed impensabili prima, a tutto vantaggio della redditività aziendale.
Italy Food Roots's insight:

Everyone has the idea that farming is a occupation for 'country-bumpkinds, but read about precision farming in Italy and you will soon change your mind. Farmers in Italy are beginning to employee state-of-the-art technology to monitor their crops and wines via sensors which create a digital map of their fields and tell them what treatments to adopt, when, where and how much….question is how will it take us to invent a drone to deliver these treatments so farmers will be able to do their time-honored job from the comfort of the farm-house??

more...
No comment yet.
Scooped by Italy Food Roots
Scoop.it!

La mozzarella di bufala pontina: garanzia di qualità

"Mandrie di bufale sono ben ammirabili un po’ dappertutto nell’agro, e spiccano quelle all’interno del Parco Nazionale del Circeo, ove pascolano nelle vaste campagne acquitrinose che bordano gli splendidi laghi costieri, ricreando l’antico e suggestivo scenario della Pianura  Pontina. Un territorio, insomma, in cui la presenza delle bufale costituisce un elemento assai caratteristico e che viene da lontano, spesso ritratto nei dipinti dei viaggiatori sette-ottocenteschi." 

Italy Food Roots's insight:

I had always thought Bufalo Mozzarela was the exclusive preserve of the Campania region, but upon my recent trip to the Agro Pontino area I discovered a thriving industry dating back over 1000 years.  Herds of sturdy buffalos graze in the plains and farms have 'in-housed' the entire productive cycle and opened shops and restaurants onsite to sell and offer their products where they're made…true farm-to-table if ever! 

more...
No comment yet.
Scooped by Italy Food Roots
Scoop.it!

Il bergamotto, prezioso patrimonio botanico della costiera di Reggio Calabria

Il bergamotto, prezioso patrimonio botanico della costiera di Reggio Calabria | Farm-to-Table Italy | Scoop.it

Il bergamotto, famoso agrume calabrese, di origini antichissime, la cui essenza è alla base di molti profumi e cosmetici. Utilizzato anche in ambito agroalimentare, nella produzione dolciaria, nel tè “Earl Grey”, trova ogni giorno un nuovo campo di applicazione. Dopo aver fatto l’avvocato a Reggio Calabria, Ugo Sergi ha ripreso la coltivazione del “giardino” di bergamotto di famiglia. 

Italy Food Roots's insight:

That a small stretch of the Calabrian Coast produces about 80% of the of world's Bergamot citrus fruits is a surprising fact, but something we're used to hearing about given Italy's agricultural roots. 

 

 When I started to read more about this little citrus fruit, I just couldn't believe how elaborate the process is to extract it's oil and how widely it's being used. Just think, Bergamot oil from Calabrian oranges gives that characteristic aromatic flavor to Earl Gray tea and it's an essential ingredient in the majority of perfumes, as well as drinks and sweets like Turkish Delight. 

 

However, what really got me was reading about the challenges which the small local growers have to face to stay alive in the face of international competition and the use of chemical alternatives. 

 

Ugo Sergi is one of this 'heroes' who has carried on tradition and was one of the first producers to start supplying the Body Shop with organically grown Bergamot oil for its cosmetics. His article (in Italian) is definitely worth a read and certainly does inspire me to go and visit Calabria...

more...
No comment yet.
Scooped by Italy Food Roots
Scoop.it!

Why No One Goes to Naples

Why No One Goes to Naples | Farm-to-Table Italy | Scoop.it
Tourism ought to be to southern Italy what oil is to Norway: a blessing and a source of wealth.
Italy Food Roots's insight:

Southern Italy is one of the most beautiful culturally preserved cultures I've ever experienced. But once again, Italy underestimates itself! Let's show off what we got.
#italy #italytravel #italiantourism #southernitaly #naples #madeinitaly  

 

"Defensive Italians, particularly from the prosperous north, will tell you that no one goes to the south because there’s nothing worth seeing (they’re wrong). But the lack of tourists in places like Sicily or Calabria is indicative of a larger, nationwide failure by the country to take advantage of its most precious resources — in this case, the region’s natural and cultural beauty."

more...
No comment yet.
Scooped by Italy Food Roots
Scoop.it!

Debunking the Anti-Fat Agenda | Truth in Olive Oil

Debunking the Anti-Fat Agenda | Truth in Olive Oil | Farm-to-Table Italy | Scoop.it
Italy Food Roots's insight:

Although it's 98% fat, in this article Hob Gadling, guesting on Tom Muellers blog explains in detail how anti-fat propagana has unfairly tainted olive oil reputation for preventing heart disease. Also, he explains why the fats in olive oil are especially effective at absorbing its green goodness and lowering the most harmful type of cholesterol in our bloodstream  ... 

more...
No comment yet.
Scooped by Italy Food Roots
Scoop.it!

comevienefatta

comevienefatta | Farm-to-Table Italy | Scoop.it
La vetrina virtuale del formaggio
Italy Food Roots's insight:

One of the best things to come out of Southern Italian farming.

 

more...
No comment yet.
Scooped by Italy Food Roots
Scoop.it!

Italian farmers have been protesting in Rome

Italian farmers have been protesting in Rome | Farm-to-Table Italy | Scoop.it
Hundreds of Italian farmers have been protesting outside parliament in Rome, along with their pigs, to protect domestic pork products. They say lots of imported meat comes into Italy with ‘Made…
more...
No comment yet.
Scooped by Italy Food Roots
Scoop.it!

Best farm-to-table movement restaurants

Best farm-to-table movement restaurants | Farm-to-Table Italy | Scoop.it
Increasingly popular farm-to-table restaurants come in all shapes, sizes and price points, from fancy, fine dining eateries to pizzerias. Here are some unique examples from around the country and the globe.
more...
No comment yet.
Rescooped by Italy Food Roots from Le Marche and Food
Scoop.it!

How to Make Artichoke Hearts Preserved in Olive Oil - Carciofini sott'Olio

How to Make Artichoke Hearts Preserved in Olive Oil  - Carciofini sott'Olio | Farm-to-Table Italy | Scoop.it
A guide to cleaning, preparing and canning artichokes in Olive Oil, the Italian Farmer Way.

 

Carciofini Sott’Olio (Baby Artichokes Preserved in Olive Oil)
(makes about 3 0.5qt/1 pint/500ml jars)

100 baby artichokes (about 1kg)(Choose small, purple artichokes, or ask your local farmer/grocery which variety is best for canning)1/2 liter (17 fl. Oz.) White wine vinegar1/2 liter White wine1 heaping tbsp Salt2 LemonsAbout 1/2 liter (17 fl. Oz.) Olive oil, plus more*A bunch of parsley4-5 Garlic clovesDried chilli, to tasteDirections
Via Mariano Pallottini
Italy Food Roots's insight:

Tis the season for artichokes, so here's a recipe for preserving artichokes in olive oil

more...
No comment yet.
Rescooped by Italy Food Roots from Le Marche and Food
Scoop.it!

Italian Food's Growing Popularity in the U.S.

Italian Food's Growing Popularity in the U.S. | Farm-to-Table Italy | Scoop.it

The surge in Italian food imports is due to the fact that Americans have become more health conscious and have realized that Italian products are not only good, but also very healthy.

"The increase is due to the fact that consumers have gained some sort of educational food knowledge for them to fall in love with Italian products," said Lucio Caputo, president of the Italian Wine and Food Institute of New York City.

In addition, genuiness and freshness have become the significant keys for consumers. This has helped the imports of particular products a lot, and Italian food commands the market share with more than 50 percent, in areas such as oil, cheese, and pasta.

In fact, pasta (with 30.2 percent in the sector) is the leading import, along with the olive oil (with 50.2 percent of the market) and with cheese that reached the 26.7 percent. During the fiscal years 1998-2007, according to the Department of Commerce, Italy and France were the two top cheese sources for the U.S.

"Americans want Italian pasta, especially those that have different colors," said John Blount, owner of Italian Harvest located in San Francisco, who has been importing Italian food since 2000. "They also love white pasta that has different shapes because they find them to be more amusing." [...]


Via Mariano Pallottini
more...
Scooped by Italy Food Roots
Scoop.it!

Scientists seek climate-friendly cow of the future - FT.com

Scientists seek climate-friendly cow of the future - FT.com | Farm-to-Table Italy | Scoop.it
A White House climate initiative has boosted a quixotic search for the “cow of the future”, a next-generation creature whose greenhouse gas emissions would be cut by anti-methane pills, burp scanners and gas backpacks. Carbon dioxide from fossil
Italy Food Roots's insight:

So…Instead of reducing meat consumption in the future (which would be good for both global warming and as well as diet), according to this article we're already studying ways to breed cattle in order to reduce their burping and therefore methane production…can you imagine a nice Chianina cow with one of the strap-on gas tanks? 

more...
No comment yet.
Scooped by Italy Food Roots
Scoop.it!

USDA to Allow Chickens From U.S. to Be Shipped to China for Processing and Back to U.S. for Consumption, Just Like Seafood

USDA to Allow Chickens From U.S. to Be Shipped to China for Processing and Back to U.S. for Consumption, Just Like Seafood | Farm-to-Table Italy | Scoop.it
Scores of Americans are in an uproar since Food Safety News revealed the U.S. Department of Agriculture (USDA) will soon allow U.S. chickens to be sent to China for processing before being shipped bac
Italy Food Roots's insight:

International News Scoop

The Face of cheap labor is continuously a dominant factor in food production. Is the below a real justification for what we want our food to become? Activism is about every day choices.

“There are 36 pin bones in a salmon and the best way to remove them is by hand,” said Charles Bundrant, founder of Trident, which ships about 30 million pounds of its 1.2 billion-pound annual harvest to China for processing. “Something that would cost us $1 per pound labor here, they get it done for 20 cents in China.”

 

Bureau of Labor Statistics data estimates that American poultry processors are paid roughly $11 per hour on average. In China, reports have circulated that the country’s chicken workers can earn significantly less—$1 to 2 per hour—which casts doubt on Super’s economic feasibility assessment.

more...
No comment yet.
Rescooped by Italy Food Roots from Le Marche and Food
Scoop.it!

Formaggio di fossa – an Italian delicacy

Formaggio di fossa – an Italian delicacy | Farm-to-Table Italy | Scoop.it

Formaggio di fossa – an Italian delicacy. “Formaggio di fossa” (Pit cheese) is a cheese aged in the pits which were once used for food conservation: a sort of magical rite which begins in August with ...


Via Mariano Pallottini
Italy Food Roots's insight:

Formaggio di Fossa - the real deal behind traditional cheese storage.

 

more...
No comment yet.
Rescooped by Italy Food Roots from Le Marche and Food
Scoop.it!

Discover the best traditional cuisine of Maceratese in Le Marche

Storico Fresco Pasta carefully recreates the nearly forgotten pasta recipes of Old Le Marche Italy with farm-fresh ingredients, a dedication to authenticity and tradition, and more-than-a-full measure of passion.

Storico Fresco Travel offers gastronomic tours of Italy to discover the best traditional cuisine of Italy with workshops, local food tastings, visits to wineries and meetings with locals. With the support of our friends at Leguminaria, Flavors of Marche is a tour on which you'll experience the traditional food, cooking and history of the Marche region.


Via Mariano Pallottini
Italy Food Roots's insight:

A bit of culinary country cooking, #lemarche #farmcooking

more...
No comment yet.