Categoria: HERITAGE

heritage

2018 the year of italian food

2018 the year of italian food.

it is a news by Mipaaf – politicheagricole.it and Mibact – beniculturali.it

The 2018 Year of Italian Food, will promote the intertwining of art, food and landscape, which represent the best cultural attractions of our country.

A glass of wine in the hand of Bacchus, abundant dishes of game, fish and shellfish for a lavish feast, baskets full of bunches of grapes, breads, apples and pomegranates, cascades of cherries of all the red pantones. It is art that first recognizes the cultural value of food, its symbolic, social and aesthetic value, as well as vital, from the Greek-Roman era to the advent of baroque and contemporary art. So the Ministry of Cultural Heritage and Activities and Tourism, together with the Ministry of Agricultural, Food and Forestry Policies, inaugurates the 2018 Year of Italian Food with a social campaign focused on food and signature dishes, those made with tempera and light dark, in marble or ceramic, beautiful to conceive scent and taste.

The Instagram account @museitaliani mails and shares about 50 digital posters, among which are the Karo stele at the Egyptian Museum in Turin, the Cena with nuptials by Gherardo delle Notti, the Still Life with peppers and grapes by Giorgio De Chirico, so like the sculptures by Darren Bader at the Madre Museum in Naples and the advertising posters kept at the Salce Museum in Treviso. They could not miss the Last Supper by Leonardo, the frescoes of Pompeii, the still lifes of the Villa Medicea of Poggio a Caiano and the paintings of the Neapolitan School.

The rules of the social campaign do not change: the invitation to visit the more than 420 museums, archaeological parks and places of Italian culture continues to seek, photograph and share the theme of the month with the hashtag #annodelciboitaliano.

Announced by Ministers Franceschini and Martina last June, the 2018 Year of Italian Food will enhance and promote the interweaving of art and landscape food, which represent the best cultural attractions of our country. Sharing photos will become a collective report that, through food, will also tell the story of our society, the evolution of taste, highlighting how much the enogastronomic heritage is part of Italian identity.

All info about #annodelciboitaliano available at: www.beniculturali.it/annodelciboitaliano

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logo #annodelciboitaliano:

The link between food, art and landscape will also be the heart of the tourism promotion strategy that will be continued throughout 2018. Several initiatives will be launched to raise awareness and promote, even in terms of tourism, historical rural landscapes, for the involvement and the promotion of supply chains and there will be a specific focus on the food waste reduction.

Italian Maurizio Martina ministry of agricultural and food and Dario Franceschini ministriy of forestry and cultural heritage and tourism announce they proclaimed the 2018 National Year of Italian Food. Starting in January, events, initiatives and events linked to the culture and to the enogastronomic tradition of Italy will take place.

All the initiatives of the Year of Italian food will be characterized by the official logo.

It will focus on the appreciation of UNESCO recognitions related to food such as the Mediterranean Diet, the vine of Pantelleria, the landscapes of the Langhe Roero and Monferrato, Parma, the creative city of gastronomy and the recently inscribed Art of Neapolitan pizzaiuolo. It will be an opportunity to support the candidacy already started for Prosecco and the new one linked to Amatriciana.

At the same time, initiatives will be launched to raise awareness and promote, even in terms of tourism, the historical rural landscapes, for the involvement and promotion of supply chains and there will be a specific focus on the fight against food waste. The close link between food, art and landscape will also be the heart of the tourism promotion strategy that will be continued throughout 2018 through Enit and the network of Italian embassies in the world and will highlight how the food and wine heritage is part of the heritage cultural and Italian identity.

“We have a unique heritage in the world – said Minister Maurizio Martina – that thanks to the food we will be able to enhance even more: after the great experience of Expo Milano, the national food and agricultural experience returns to be a widespread protagonist in all the territories It is not only a matter of underlining the economic successes of this sector that in 2017 touches the record of exports to 40 billion euros, but to reaffirm the deep connection between food, landscape, identity, culture. project of the food districts We will do this by involving the protagonists from farmers, breeders, fishermen and cooks, and I think that in this perspective it is right to dedicate the year of food to a figure like Gualtiero Marchesi, who truly embodied these values making them known internationally “.

“After the success of the 2016 National Year of the Roads and the 2017 National Year of the villages, 2018 will be the Year of Italian food, an important opportunity to enhance and put into the system the many extraordinary excellences and make a big investment for the image of our country in the world Thanks to the collaboration of the Ministries of Culture and Agriculture, Italy will be able to promote itself abroad in an integrated and intelligent way enhancing the intertwining of food, art and landscape that is surely one of the elements badges of Italian identity “. The Minister for Cultural Heritage and Activities and Tourism, Dario Franceschini announces the launch of a social communication campaign for state museums from January 1, 2018, which focuses on the relationship, over the centuries, between the arts and food and wine, underlining the fundamental role in the construction of Italian cultural heritage.

All info about #annodelciboitaliano available at: www.beniculturali.it/annodelciboitaliano

by:

logo #annodelciboitaliano:

2018-01-02
Why do we have to wait for Black-Friday?

Why do we have to wait for Black Friday?

Here are some simple tips for purchasing on-line wine, food and more on Dispensa dei Tipici.

Getting discounts does not have to be a prerogative of the Black Friday only, you can also choose to pay the goods at a fair price throughout the year.

There are so many smart ways to buy at discount prices online or in person, just do a search on search engines and you’ll find thousands of them.

Here are some simple tips for purchasing on-line wine, food and more on Dispensa dei Tipici.

1 – Sign up and Log in to get your customized prices

It’s free, you do not have to pay anything and you are not obliged to buy minimum quantities. You can browse the products with all the calmness and tranquility you need.

SIGN UP / LOG IN

But, on the first purchase you’ll get 15% discount, applied at the cart amount

2 – Sign up and Log in to activate quantity discounts

an idea to take advantage of discounts is to do the shopping with family/friend.

Combine more people orders has three advantages:

– share and pay less the shipping costs
– pay less for products thanks to quantity discounts
– the wine and the food, shared, taste better

3 – Contact our customer service

If you do not find the product you are looking for, if you have any doubts or any other issues, please contact our Customer Service

+39 3934628548 | info@dispensadeitipici.it

4 – Sign up for newsletter

Yes they seem to be annoying, but you can get first sight of sales and offers and curious and tasty news by Dispensa dei Tipici.

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5 – Remember that Dispensa dei Tipici is more than an online shop

MISSION
To propose a range of good quality products at reasonable prices!

VISION
To be one of the meeting places where producers, players and consumers share information, stories and its added value!

We like to learn and improve!
Please share with us your feedback and your advice, we read them and we will treasure because we want to make your shopping experience better, more and more!

2017-11-19
The heart of Apulia

The heart of Apulia.

The territory of the south-east of Bari develops between the Adriatic coast and the hill that introduces the Murge.

Fruit, vegetable and crops accompany the journey along the roads that connect the cities on the sea to those inland that develop around the characteristic Puglia historical centers.

Polignano a Mare, Monopoli and Conversano are the true heart of Apulia, but all around there is a heritage of culture, history and food and wine to discover!

2017-11-18
Apulia between Sea, Nature and Sport

Apulia between Sea, Nature and Sport..

Apulia gives its inhabitants and visitors a set of colors and ancient stories and legends that can be lived outdoor.

From the silvery of the green olive trees to the colors of the wheat fields that from the brown of the worked grounds in the autumn/winter pass to the golden yellow of the ears of wheat that are lulled by the wind of the summer, also got changing colors the vineyards, the oak forests and the pastures of the Murge’s hills. There are areas in the Apulian landscape that seem to have been designed by a producer to be photographed or filmed at different times during the year, cause there will always be something new. What does not change is the constant presence of stone, dry stone walls, trulli or stone houses that change their name and shape according to the area, the masserie and the more or less fortified cities.

It seems to be not much, but all this represent the nature of Apulia, and can be lived in so many ways.

Puglia could be lived by Trekking, Cycling, Running, Rides, Walks … and not only. You will discover an exceptional heritage of karstic phenomena due to the erosive action of winds and water during the millennia that shaped the superficial layer of the territory of Puglia, where a mysterious Puglia is hidden, water (rain) that has fed and feeds nowadays the underground rivers, which, by melting limestone, has slowly shaped the soil, creating valleys, blades, graves, galleries and caves, stalactites and stalagmites, underground ponds. Unimaginable intrigue.

Apulia could be lived through its Sea … Blue, deep. And then green. And then azure. And then again blue. These are the colors that overlook the view of the Apulian sea from the coast, lying on a white beach or sitting on a rocky spur “with dangling legs on the sea and dangling eye on the sea.”

Puglia could be lived through its Landscape and Nature, with a huge biodiversity that is preserved and safeguarded by two National Parks, the National Park of Gargano and the National Park of the Alta Murgia, from three Marine Protected Areas in Porto Cesareo on the Ionian Sea, Torre Guaceto on the Adriatic and the Tremiti Islands and eight Parks and four Regional Reserves.

Apulia could be lived through its history. The geographical position has allowed in the past the crossing of a dense network of contacts with the East and the Mediterranean basin, welcoming those who came from the rest of Italy.. and into this dense and complex melting pot of cities climbed on hills or protected by walls more or less visible, on the sea and not, there are traces of remarkable history.

Puglia therefore gives its inhabitants and visitors a variety of colors and ancient stories and legends that can be lived outdoor.

You can start from the coast a journey that will never miss the scents and a beautiful sky, wandering between the cultivated or rocky landscapes of the Apulia’s hinterland or between the white of the historic centers of the towns and villages of the sea or of a hinterland that between hills and plains will certainly not annoy!

2017-03-14
Umbra Forest: Unesco inserts beech wood in the World Heritage Site

Umbra Forest: Unesco inserts beech wood in the World Heritage Site.

The UNESCO – World Heritage Commission has decreed the inclusion of the Umbra Forest of Gargano in the World Heritage Site.

The best way to close the candidature of the Foresta Umbra – which add more value to the Gargano area after the recognition for the Sant’Angelo Sanctuary as UNESCO World Heritage Site – within the’ Longobardorum ‘paths.

The “forests” of the Foresta Umbra in the Gargano enter the European network of forests of beech wood, which already belong to those of Slovakia, Ukraine and Germany; This is a ‘serial acknowledgment’, since UNESCO has for some time longed for more “plural” recognitions than for individual destinations or goods.

The ecological and structural integrity of the Umbra Forest is a rare and unique example in Europe, for their majestic appearance and high biodiversity. Beech reaches here 350 years of age and a height of 45 meters.

The natural value of the Umbra Forest is one of the symbols of the Gargano National Park, to which the whole community is deeply tied. Being a UNESCO site will further enhance the attractiveness of the Gargano that remains one of the best tourist attraction point in Apulia.

from regione.puglia.it

2017-03-10
The Land of Bari

The Land of Bari.

The land of Bari extends between the last step of Murgia and the coastline.

The Land of Bari is a karstic territory, with altitude almost constantly decreasing from 300-400 m to the sea, the submarine seabed is predominantly small and continues to descend on the same slope.

Parallel to the coast line, stripes can be identified (each about 10 km wide), marking the gradual transition from the coastal horticultural landscape to the arboreal landscape and then more typically Murgian forests. This sequence of steps is engraved transversely by a network of lame or canyons, the ancient erosive slopes that make up a distinctive sign of the Apulian karst landscape, along with valleys.

On the coast, and in the immediate hinterland, it meets the most flat and traditionally more fertile area, mainly used for fruit and vegetable crops. These real coastal gardens, alternate examples of luxurious Mediterranean vegetation that reaches the sea, in green color the coasts of little rocky outcrops – except for the cliffs of Polignano, affected by marine karst phenomena.

Cities such as Molfetta, Giovinazzo, Bari, Mola, Polignano, Monopoli offer the perfect blend of clear waters, beautiful beaches and an extremely large artistic heritage.

A heritage made of towers, rural houses and villas in the countryside characterizes the most interior, on the lower Murgia, an ancient system of rural settlements alterned by the typical land with olive trees, vineyards and almonds.

Alongside the signs of the anthropic landscape, there are traces of important settlements of the Neolithic and later epochs. Numerous archaeological sites – from Monte Sannace and Ceglie del Campo, as in the territories of Rutigliano, Conversano, Ruvo and Molfetta – and hypogea and rock churches along the canyons confirm that in this area man has always taken care of the territory.

2017-03-09
Gravina in Puglia: source of inspiration, glass of wisdom, sign of history

Gravina in Puglia: source of inspiration, glass of wisdom, sign of history.

it is an article by comune.gravina.ba.it

The city of Gravina in Puglia (Bari, Apulia, Italy) is the city of life.

Tracing the traces of our past is a journey into our history.

The history that is being told is the past that lives in the signs of civilization. Every civilization that has followed has sown culture and raised hope.

Gravina talks about and shows a journey through its history.
We present to you the ancient Gravina, the one who did not leave us, but is embedded in the present to embellish the future.

Welcome to the city of Gravina in Puglia: a source of inspiration, a glass of wisdom, a sign of history.

2017-03-05
Grilled meat from Laterza

Grilled meat from Laterza.

Grilled meat from Laterza is a product for roasting, consisting of cuts of sheep meat and goat meat, freshly slaughtered and stacked on steel skewers.

Grilled meat from Laterza is a fresh cutted sheep meat and goat meat product, alterned with red onions of Acquaviva delle Fonti, prepared to be roasted. The appearance, color, consistency and flavor are characteristic of sheep meat and goat meat.

Product category

Fresh meat and cured meat

Priduct origin area

city of Laterza (Taranto, Apulia, Italy)

Productive process

Cuts of sheep meat and goat meat, freshly slaughtered, hand-worked and selected with a uniform weight of 80-100 g each, are threaded alternately with red onion of Acquaviva delle Fonti on steel skewers, previously treated to the flame in a wood-burning oven .

Period of production

All year long.

History and Tradition

No written documents were found since the production process was handed down from generation to generation.
Tradition is ensured by the constancy of the production method adopted by a time longer than the one provided by the legislation.

description from Atlante dei Prodotti Tipici di Puglia Prima edizione – October 2006

2017-03-04
Murgia area of Trullis and Caves

Murgia area of Trullis and Caves.

The Murgia area of Trullis and Caves (Bari, Apulia, Italy) is a continual climb through ancient scenery, with fortified farmhouses to remember the ancient danger of the Moorish pirates, and expanse of vineyards and olive trees, the local pride production.

The countryside of this are of Apulia is dotted with the stone trellises of the first trullis, which then focus on Alberobello, and in the landscape of cherry, almond and peach stand out towns with the well-preserved ellipse of the old town.

Castellana Grotte, where even the most fearful will be amazed by its caves, an underground world shaped by alabaster water.

Putignano presents the world-renowned Carnival for the masterpiece of Cartapestai Masters, so creative and so satirical, as well as ancient artisans that today is not easy to find elsewhere.

In Noci where you fall in love with the wine and food of this area, which in fact show all of Puglia. Small masterpieces like oil and cheese, which the shops offer along with the taralli, and the restaurants combine to some peasant dishes such as beans and chicory, orecchiette, and lamb.

2017-03-02
Small artichokes in oil

Small artichokes in oil.

Small artichokes in oil come in full blossoms, or sometimes divided into half or quarter, coloured of different yellow.

For the preparation of snall artichokes in oil (Cynara cardunculus L. subsp scolymus Hayek), the caps collected during the last working phase (April-May) of the Violet of Provence called Francesino and “Catanese” or “Violet of Sicily” which takes many synonyms.

The product comes with whole, or sometimes split, mid-or quarts of different yellow color and preserved in glass or tin containers preserved in extra virgin olive oil from Puglia or in other oils.

Product category

Vegetable products, fresh or processed.

Other naming

–

Production origin area

Apulia and Basilicata (Italy).

Production process

Artichoke hearts are immersed in acidified water with lemon juice to avoid oxidation and darkening.

The artichokes thus obtained are cooked for a few minutes in vinegar with the addition of lemon juice and salt.

They are drained, cooled and placed in glass jars (previously sterilized), they are seasoned with garlic, parsley, chili pepper, cloves and then covered with extra virgin olive oil.

Production period

Spring.

History and tradition

Gammino (1981) states that artichoke in oil were produced by seven industries in the province of Foggia (Apulia, Italy) and at that time exceeded 53 million pieces.

Gammino M., 1981. Investigations on the transformation and marketing of horticultural products from Apuliaa with particular regard to the province of Foggia. Thesis. Faculty of Agronomics Sciende University of Bari.

description from Atlas of Typical Products from Puglia – First Edition – October 2006

2017-02-26