Categoria: RURALITUDINE

ruralitudine

  • WHEN IT’S SAINT NICHOLAS EVERY BEAN HAS A BLACK HEAD

    WHEN IT’S SAINT NICHOLAS EVERY BEAN HAS A BLACK HEAD

    WHEN IT’S SAINT NICHOLAS EVERY BEAN HAS A BLACK HEAD.

    A popular Barese way of saying: “A Sanda Nicol, ogni fav la cape gnore” (“When it’s Saint Nicholas every bean has a black head”) because it is in this period beans are harvested and sold to be eaten raw as fresh vegetables.

    neu nuovo e utile

    it is a news by www.biodiversitapuglia.it

    The day May 8, in Bari (Apulia, Italy) (link: goo.gl/maps ), is celebrated Saint Nicholas, the patron saint of the city.

    After the celebration day of Saint Nicholas, however, the “nasello” (the tuberculous proliferation that grow on the seed: the caruncola) becomes dark and the seeds are no longer tender and no longer good to be eaten raw.

    Apulian peole eat a lot of fava bean, they have a dialect way of saying that could be translated into the italian language: “Among all legumes the fava bean is the queen / cooked in the evening, re-cooked in the morning.”

    Text taken from the project Biodiverso;
    (link: www.biodiversitapuglia.it)

    neu nuovo e utile
    The main purpose of the integrated project BiodiverSO is to help achieve a significant reduction of the current rate of erosion of the biodiversity of Apulian horticultural species.

    You can read all news, all info and all research about the project Biodiverso – Biodiversity of Apulian horticultural species.
    (link: www.biodiversitapuglia.it)

    Ii is a project by ATS “RETE PER LA BIODIVERSITÀ DELLE SPECIE ORTICOLE IN PUGLIA” “BIODIVERSO
    (link: www.biodiversitapuglia.it)

    photo credits
    (link: www.pixabay.com)

    www.tipici.news

    #Tipici
    #Puglia #Basilicata

  • SOIL AND VINEYARD

    SOIL AND VINEYARD

    SOIL AND VINEYARD.

    Viticulture begins with knowledge and management of the soil.

    la fillossera

    it is a news from www.lafillossera.com

    [english version will be available soon]

    Il suolo è costituito da uno strato superficiale coltivabile, in parte manipolato da pratiche agronomiche, e da un sottosuolo che conserva le sue caratteristiche geologiche originarie.

    Il sottosuolo è composto da vari strati detti orizzonti, la cui struttura e consistenza influiscono sul drenaggio, sulla profondità del sistema radicale e sulle capacità di questo di assorbire le sostanze minerali.

    La fertilità del suolo è una proprietà che dipende dall’origine pedologica, dal clima e dalla tecnica colturale.

    La fisionomia di un vino viene determinata dalla struttura e dalla costituzione fisica del terreno e dall’interazione con la situazione climatica complessiva e la varietà coltivata.

    Composizione, struttura, porosità e profondità sono elementi che influiscono anche sull’umidità del terreno. Terreni ciottolosi e permeabili favoriscono l’areazione e il drenaggio delle acque, trasmettono i raggi del sole alle foglie e ai grappoli e trattengono meglio il calore.

    Riveste importanza anche il colore del suolo che influisce sulla temperatura e sull’escursione termica: quelli di colore scuro si riscaldano e favoriscono la maturazione del frutto, mentre quelli più chiari sono più freddi, ritardano la maturazione e favoriscono vini di maggiore acidità.

    Infine, altro parametro rilevante, è l’alcalinità del terreno misurabile attraverso il Ph.

    La vite ha una grande capacità di adattamento e può crescere in tutti i tipi di terreno ma con risultati molto diversi. Anche uve dello stesso vitigno danno vita a vini diversi se provenienti da suoli diversi.

    Alcuni studiosi hanno cercato di stabilire le corrispondenze tra la natura del terreno e le caratteristiche del vino. Ad oggi il riferimento più autorevole è la tabella realizzata dal professor Mario Fregoni, sintetizzata di seguito.

    TERRENI CIOTTOLOSI-PERMEABILI: Vini di elevata qualitá, alta gradazione, fini e profumati

    TERRENI SABBIOSI: Vini fini, delicati, profumati, poveri di estratto

    TERRENI TENDENZIALMENTE ARGILLOSI: Ricchi di estratto, morbidi, di buona aciditá e longevi

    TERRENI PESANTI E MOLTO ARGILLOSI: Vini ricchi di estratto, aromatici, ricchi di colore, spesso grossolani

    TERRENI UMIDI: Vini di bassa gradazione, molto acidi, ricchi di sostanze proteiche

    TERRENI CALCAREI: Vini molto alcolici, poco acidi, profumati (categoria ampia)

    TERRENI RICCHI DI HUMUS: Vini poco stabili, poveri di estratto

    TERRENI ACIDI: Vini fini, delicati, di corpo lieve, scarichi di colore, di qualitá

     Text taken from La Fillossera;
    (link: www.lafillossera.com)

    la fillossera
    La Fillossera talks about food and wine culture through words, images, music and art. It is an idea by Graziana e Givanna, they describe them self: “Especially we like to drink and we like to eat with taste, conscience and cheer. And we like the sharing that is, in our view, the deep sense of life. Who we are?! We are two curious people, passionate about food and wine culture, travel, literature. Most of all, we love to enjoy life, possibly together. We are also sommelier, but this is a detail.”.

    You can read all news, all info and all research about the project La Fillossera.
    (link: www.lafillossera.com)

    It is a project by Graziana and Giovanni
    (link: www.lafillossera.com)

    photo credits
    (link: www.pixabay.com)

    www.tipici.news

    #Tipici
    #Puglia #Basilicata

  • NATURE WAS ONCE USED, NOT EXPLOITED

    NATURE WAS ONCE USED, NOT EXPLOITED

    NATURE WAS ONCE USED, NOT EXPLOITED.

    Did the morphology and the climate of the territory have influenced the way we eat?

    formaggio

    it is a news by www.formaggio.it

    Over past centuries the different climate “forced” the man into fed himself according to the place’s characteristics where he was living. Italian territory different characteristics due to different geographical positions, always influenced the way of life, the job, and the diet, of course, which followed the seasonality, due to the availability of farmed products.

    It was not usual to eat as well as we use to say “agri-food”, but it was used to eat foods which were simply produced in the fields. Also, foods changed up to what the farmer cultivated and ut to which was available around lands, free and wild, including game. Starting from those assumptions it is easy to understand how the countryside’s land as well as the mountains’ land was exploiting in according to the territory and its morphology. Furthermore the human skills were over exploited despite few tools.

    It was common if there were mountains, in the most steep slopes, herbs were spontaneously grown by the nature and cutted by men, after that dryed “under the sun” herbs should easily brought downstream to were been stored into haylofts. If there were valley bottoms and lowlands, the simply tasks in cultivating allowed the soils been worked according to intensive and extensive crops. The “mantra” was simple “follow the various climatic changes and the morphology of the lands”. Today, on the contrary,the soil is overexploited and with no rest, in according to get the most profitable results.

    If we compare past and nowadays the big difference is: the nature was once used and not exploited.

    Which is written above affect the actual food production. Once the food use was fit to area’s weather, the weather also affect decision about what to produce. For example, consider how butter is used and eaten. The butter is a milk byproduct, which was made especially in the Alps mountains where the climate allowed to exploit cold temperature for storage and people used it to supply energy while working.

    Climate and land also affect more warmer places, such as our Southern part of Italy. Here needs were the opposite of those in the Alps or, and for example consumption of butter became really problematic as well as it was problematic to kept it in cool places.

    Today everything is overturned, it does not exist anymore, or almost, the use to use food considering climate facts. The Italian agro-food production – that is listed in the traditional products paper (PAT) – still exist, even if those products are much lower than commercial ones. Their promotion and how to valorize them should be one of the first concerns of all.

    Today it is possible to find mozzarella from the Alps, and the sheep butter from Sardinia. We do not have to force the protection of these products and production techniques according to the morphology or the climate of their land. Also we do not have to force in eating that products only in the place of origin. Today we take advantage of rapid transport system, fortunately.

    But, in according to keep protected traditional products, we have to force ourselves for choosing healthier foods, this could mean “products like ones were produces over years before”.

    I do not have to use my fantasy in saying the marketing and online sales improved product promotion, for sure, even for those products difficult to find. But marketing and online sales made happen changes in how traditions are perceived by customers. Today, we can not reject global trade if we ourselves have globalized our lifestyle and our diet which is moving far away from the Mediterranean diet, the most famous and the most envied.

    But it has to be noticed: Italy is “made” of traditional foods. If we do not buy these traditional products and if we do not start having them on our tables and diet… these products will never reach the market they deserve.

     Written by Michele Grassi for Formaggio.it;
    (link: www.formaggio.it)

    formaggio.it

    Formaggio.it – the ambassador of Italian cheese in the world. One cheese is one territory. A clump, so many clusters of an Italy that has a paradisiac landscapes and unique cultural and artistic resources with an acknowledged charm. Italian cheeses relate their external function of knowledge and connection of individual territories with the external market to increase the appeal for visitors. Formaggio.it develops this vocation with his channel which motivates the tourist-gourmet by taking on the various types of promotional cheeses for the specificities and potentials of provinces and towns.

    You can read news, info and  researches about Formaggio.it
    (link: www.formaggio.it)

    It is an editorial project by Boraso.com
    (link: www.boraso.com)

    photo credits
    (link: www.pixabay.com)

    www.tipici.news

    #Tipici
    #Puglia #Basilicata

  • THE VINE CYCLE

    THE VINE CYCLE

    THE VINE CYCLE.

     Through the vine cycle, in addition to the regular life cycle of every plant there is an annual cycle. The annual cycle is made of two sub-cycles: the vegetative sub-cycle and the reproductive sub-cycle.

    la fillossera

    it is a news from www.lafillossera.com

    il ciclo della vite the cicle of the vine 2-min

    The life cycle.

    The life cycle of the vine starts with the plant birth and it will been done with its death.

    The most yield phase begins after when the plant is three years old and lasts for twenty-twenty five years. After that, there is an aging phase wich ends around when the vine is 40 years old.

    It is important to highlight even “old vines” produce good wines but, of course, the quantities are lower than the younger ones.

    The annual cycle.

    Trought the cycle of the vine, in addition to the regular life cycle every plant has, there is an annual cycle. This annual cycle is made of two sub-cycles: the vegetative sub-cycle and the reproductive sub-cycle.

    The vegetative sub-cycle.

    This vegetative sub-cycle starts with the “vine tears” [1] (that is the sap production coming out from the pruned cuttings) and it continues with the bud break [2] from March to April. Sprouts [3] grow until August when they undergo lignification: the green color disappears and it comes the wood.

    As the temperature drops, the leaves fall and the vine start to rest.

    The reproductive sub-cycle.

    The reproductive sub-cycle is into the vegetative sub-cycle, we have to consider the single sprout which, brings life to the grapes [3].

    Flowering [4] occurs between late May and early June, with the development of little flowers. Each flower development takes not the same time: the entire process could last by one week to fifteen days, it depends on climate conditions.

    Each flower complete the fecundation will give a berry, this phase is called “allegagione” or “nouaison” [5].

    After that each berries start to grow and to color (veraison) [6] that is the onset of ripening. Here we have the grape bunch.

    The grape bunch ripe completely [7] between August and October, it depends on varieties and climate conditions.

     Written by Graziana and Giovanni for their project La Fillossera;
    (link: www.lafillossera.com)

    la fillossera
    La Fillossera talks about food and wine culture through words, images, music and art. It is an idea by Graziana e Givanna, they describe them self: “Especially we like to drink and we like to eat with taste, conscience and cheer. And we like the sharing that is, in our view, the deep sense of life. Who we are?! We are two curious people, passionate about food and wine culture, travel, literature. Most of all, we love to enjoy life, possibly together. We are also sommelier, but this is a detail.”.

    You can read all news, all info and all research about the project La Fillossera.
    (link: www.lafillossera.com)

    It is a project by Graziana and Giovanni
    (link: www.lafillossera.com)

     photo credits
    (link: www.pixabay.com; www.lafillossera.com)

    www.tipici.news

    #Tipici
    #Puglia #Basilicata

  • THE MEDITERRANEAN DIET AND THE BIODIVERSITY

    THE MEDITERRANEAN DIET AND THE BIODIVERSITY

    THE MEDITERRANEAN DIET AND THE BIODIVERSITY.

    Eating of several varieties of fruit and vegetables enriches our diet with compounds having essential and biologically active functions that prevent several diseases.

    neu nuovo e utile

    it is a news by www.biodiversitapuglia.it

     Ancel Benjamin Keys, the American biologist who discovered Mediterranean diet benefits, in 1993 reported that “the Mediterranean Diet is mainly vegetarian, that is: pasta in various shapes, vegetables seasoned with olive oil, all kind of seasonal vegetables in addiction to cheese, every meal ends with fruit and is frequently accompanied by wine ».

     He also said: “I’m referring at “leaves “. (…) all kinds of leaves are really important for each part of every day’s diet. There are many types of lettuce, spinach, chard, portulaca (…), endive and turnips ».

     Thus, Ancel Keys emphasized the fact biodiversity is important also when we speak about dishes.

     Eating various types of fruit and vegetables enriches our diet with essential and biologically active substances having efforts for preventing numerous diseases.

     It makes our nutrient needing complete.

     It enriches our menu with several colors and stories.

     It avoid the extinction of typical products of our land.

     It improves us, simply.

    Written by Pietro Santamaria for the project Biodiverso;
    (link: www.biodiversitapuglia.it)

    neu nuovo e utile
    The main purpose of the integrated project BiodiverSO is to help achieve a significant reduction of the current rate of erosion of the biodiversity of Apulian horticultural species.

    You can read all news, all info and all research about the project Biodiverso – Biodiversity of Apulian horticultural species.
    (link: www.biodiversitapuglia.it)

    Ii is a project by ATS “RETE PER LA BIODIVERSITÀ DELLE SPECIE ORTICOLE IN PUGLIA” “BIODIVERSO
    (link: www.biodiversitapuglia.it)

    photo
    (link: www.pixabay.com)

    www.tipici.news

    #Tipici
    #Puglia #Basilicata

  • TOURISM IS THE HEAVIEST (AND THE MOST PARADOXICAL) INDUSTRY OF OUR TIME

    TOURISM IS THE HEAVIEST (AND THE MOST PARADOXICAL) INDUSTRY OF OUR TIME

    TOURISM IS THE HEAVIEST (AND THE MOST PARADOXICAL) INDUSTRY OF OUR TIME.

    We are living (but, who does know if we really have realized this already?) in the tourism era.

    neu nuovo e utile

    it is a news by www.nuovoeutile.it

     Tourism is the most important industry of our time, also it is the most polluting: it produces CO2 and it erodes lands. It feeds a huge satellite activities: there are the planes, ships, trains and cars and buses manufacturers which would suffer a sharp decline without tourism.

     There are the roads and airports building sectors.More, there are the hotels, villages, second homes, golf courses and swimming pools building sectors. There are the manufacturing sectors whose produce furnitures for hotels and second homes. Then there are the souvenirs and skilift, skis, boots and bathing suits, slippers and backpacks and suitcases and caps and sunscreens manufacturers… and there are all the stakeholders working for advertising, publishing, on paper and online. Finally, there are Google Maps and Tripadvisor.

    10 PERCENT OF WORLD GDP.

     International tourism value is 1522 billion dollars (Wto – World Trade Organization, 2015). Incalculable satellite activities are not included. Local tourism value is much more: 7600 billion dollars in 2014, 10 percent of world GDP.

    SPAIN AND ITALY.

     The world’s first tourist destination is Spain, here tourism value is more than 15 percent of internal GDP and workforce. In Italy turism represent the 10.2 percent of internal GDP and 11.6 percent of workforce (2015 data). In Costa Rica (link: www.nuovoeutile.it) tourism represent 27 percent of the workforce (and, in combination with laws about land protection, it is concretizing a different future for the whole nation).

    THE CAROUSEL WHICH IS MAKING US MOVING.

    Insomma, il turismo è una giostra su cui buona parte della popolazione mondiale è salita (o salirà tra breve), nei ruoli più o meno intercambiabili di viaggiatore o turista, o spettatore, o lavoratore del turismo. È un fenomeno globale, pervasivo e relativamente recente. C’è un’enorme letteratura sui luoghi del turismo, c’è un’ampia produzione di scritti sul marketing e la promozione turistica. Ma i ragionamenti sul turismo in sé, come nuovo stile di vita, sistema e comportamento condiviso, sono scarsi e frammentari.

    VOLENTEROSE ILLUSIONI.

    Con Il selfie del mondo (Feltrinelli), Marco D’Eramo ci aiuta a capire come la giostra funziona, che cosa la muove e che cosa può romperla. Soprattutto, ci dice che la giostra è fatta di specchi, e che si fonda sul paradosso. Per questo, parlando di turismo, Il selfie del mondo ci parla di noi e dei nostri desideri, delle nostre illusioni e (infine) della nostra buona volontà.

    UN NOBILE PIACERE.

    In passato la gente non si muoveva se non era obbligata a farlo. Nel Cinquecento, solo i figli dei nobili viaggiano per piacere e formazione. Nel Settecento, “aver visto il mondo” diventa obbligatorio per un gentiluomo, a cui si consiglia di andare in giro con un blocco da disegno. Nasce così la categoria del “pittoresco”: ciò che salta all’occhio, è esotico ed è facile da dipingere.

    Turismo - tourism 1-min

    BRUTTI E TANTI.

    Il turismo si espande a metà Ottocento, con la sbalorditiva diffusione dei mezzi di trasporto, e suscita nei nobili turisti tradizionali enorme fastidio per i “nuovi” e “brutti” e “tanti” turisti borghesi. Questi hanno mete che oggi ci sembrano stravaganti. A Parigi visitano le fogne, le prigioni e (lo racconta Marc Twain) l’obitorio.

    RIVOLUZIONE TURISTICA.

    Ma la rivoluzione turistica mondiale si verifica nel secondo dopoguerra: si passa da 25,3 milioni di viaggiatori internazionali nel 1950 al miliardo 186 milioni del 2015 (dato WTO). Il turismo non solo si globalizza grazie ai voli low cost, ma si specializza irreggimentando pubblici diversi (anziani, congressisti, studenti, fedeli in visita ai luoghii sacri…). E, scrive d’Eramo, si ingarbuglia (ingarbugliando anche noi) in una serie di paradossi disturbanti.

    PRIMO PARADOSSO: IL TURISMO FUGGE DA SE STESSO.

    Ogni meta desiderabile perché “autentica” ed “esclusiva” smette gradualmente di esserlo man mano che si trasforma in meta turistica. E poi, più un luogo “va visto”, meno diventa possibile vederlo, perché… è pieno di turisti.

    SECONDO PARADOSSO: L’AUTENTICA FINZIONE.

    I turisti ricercano l’autenticità, ma la individuano solo se è evidenziata, quindi “messa in scena”, quindi ostentata e inautentica. Questo fatto porta al terzo paradosso.

    TERZO PARADOSSO: LA TRADIZIONE INVENTATA.

    Per esempio, il Palio di Siena viene medievalizzato nel 1904. E i mercati “tipici” come il Mercado de San Miguel a Madrid finiscono per vendere solo ciò che i turisti si aspettano di poter comprare.

    QUARTO PARADOSSO: L’ENTROPIA TURISTICA.

    il turismo alimenta l’economia delle città e dei territori, ma la omogeneizza distruggendo le basi economiche su cui si fonda l’identità di quelle città e di quei territori. Nel Chiantishire i casolari diventano ville, nel centro delle città le botteghe diventano negozi di souvenir. I piccoli centri come San Gimignano si trasformano in un parco a tema.

    Turismo - tourism 1-min

    QUINTO PARADOSSO: IL TOCCO LETALE.

    Il tocco dell’Unesco è – scrive D’Eramo — letale. Preservando le pietre e gli edifici, l’etichetta di Patrimonio dell’Umanità, anche se attribuita in perfetta buona fede, museifica i luoghi, li sterilizza, costringe gli abitanti all’esodo svuotando i centri urbani.

    SESTO PARADOSSO: IL FALSO È VERITÀ.

    L’inautentico turistico è un autentico (e dunque rimarchevole) segno del nostro tempo. Basti pensare al caso di Lijang, città turistica cinese interamente ricostruita, (oltre 20 milioni di turisti nel 2013). O al caso di Las Vegas. Due insediamenti che raccontano una verità proprio nel loro essere fenomeni del tutto artificiali

    SETTIMO PARADOSSO: FARE IL TURISTA È UN LAVORO DURO.

    Le persone si assumono volontariamente il compito di eseguirlo mentre sono in ferie, cercando di sfruttare con la massima efficacia il poco tempo disponibile. Un dettaglio rivelatore: quelli che dicono “ho fatto il Brasile, l’anno prossimo farò l’Asia centrale”. Che fatica…

    OTTAVO PARADOSSO: “LOCALE” È DAPPERTUTTO.

    Parliamo di gastronomia. Si moltiplicano le sagre enogastronomiche: in Italia sono oltre 34.000, più di quattro a comune. Abbiamo 1515 sagre della polenta e 1040 sagre della salsiccia, 5790 sagre del tartufo, 156 sagre della lumaca e 171 della rana… e si moltiplicano anche i ristoranti etnici, perché i turisti amano gustare di nuovo i sapori incontrati in vacanza. Ma la “cucina etnica” è come la “musica etnica”: ingredienti tradizionali riarrangiati per un pubblico globale.

    NONO PARADOSSO: NESSUN TURISTA VUOLE SENTIRSI TALE.

    Preferisce considerare se stesso un “viaggiatore”, e riversare il proprio disprezzo su qualcun altro che si comporta più “da turista”. La catena del disprezzo classista è forte: lo svago delle masse, che è recentissimo, ha ricevuto dagli intellettuali più critiche in dieci anni di quante il tempo libero degli aristocratici ne abbia ricevute in duemila anni.

    UN VIAGGIO TRA FENOMENI.

    Il testo di Marco D’Eramo è a sua volta un viaggio. Cioè un percorso tra fenomeni, luoghi, idee, dati, idiosincrasie, intuizioni e contraddizioni, e mille storie sorprendenti. Ma, proprio come capita nei viaggi materiali, anche procedendo di pagina in pagina l’autore entra in contatto con prospettive inaspettate e ne esce cambiato. E con lui noi, che l’abbiamo seguito leggendo.

    Turismo - tourism 1-min

    C’È DEL BUONO, TUTTAVIA.

    La chiave del cambiamento di prospettiva sta in una serie di domande semplicissime: …e se il turismo fosse animato dal movente positivo dell’essere curiosi del mondo? E se non si trattasse d’altro che di una pratica di automiglioramento (self improvement) corporeo, emotivo e intellettuale? Del resto, in quale altra occupazione che la renda più felice potrebbe una sterminata massa di esseri umani investire il suo tempo libero? C’è qualcosa di commovente, scrive D’Eramo, nella fiducia che andare a visitare una città, un monumento, un paese possa aprirti la mente, renderti migliore.

    NOSTALGIA, FORSE.

    Eppure, la bistrattata figura del turista forse non durerà per sempre. Potremmo perfino cominciare a coltivare, nei suoi confronti, una specie di nostalgia. Il cambiamento del lavoro, che diventa sempre meno stabile, può cambiare l’idea stessa di “vacanza”. E lo sguardo turistico che cerca il nuovo, l’autentico e l’inaspettato, forse si appannerà dopo aver già visto in rete tutto ciò che merita di essere visto.

    + from Nuovo e Utile

    Written by Annamaria Testa for its own website Nuovo e Utile, teorie e pratiche della creativitá
    (link: www.nuovoeutile.it)

    neu nuovo e utile

    Nuovo e Utile is a no profit website about theories and practices about creativity. NeU – Nuovo e Utile aims to increase the awareness about good quality information and tools, useful to think and design with an innovative way. NeU – Nuovo e Utile is useful for professionals, teachers, students, researchers, and those who have a particular interest in the theories and practices of creativity.

    You can read all artichles on website NeU – Nuovo e Utile, theories and practices about creativity.
    (link: www.nuovoeutile.it)

    It is a project by Annamaria Testa
    (link: www.annamariatesta.it)

    photo credits
    (link: www.pixabay.com; www.nuovoeutile.it)

    www.tipici.news

    #Tipici
    #Puglia #Basilicata

  • FOR A COUTRYSIDE PROOFING FUTURE

    FOR A COUTRYSIDE PROOFING FUTURE

    FOR A COUTRYSIDE PROOFING FUTURE.

     After the economic crisis they began to look carefully at the agriculture, they re-evaluate working in the fields and the quality of peasant life.

    neu nuovo e utile

    it is a news by www.biodiversitapuglia.it

     Until a few years ago, the farmers’ children fled both the land and the effort the fields need to have a more comfortable life.

     Since few years ago, after the economic crisis that mainly affected our country, the farmers’ sons and daughters began to look at the land with greater attention, after they registered less prospects for other economic sectors they re-evaluated the work in the fields and the quality of peasant life .

     Some of them have rediscovered the peasant civilization and have begun thinking about how to improve the condition of their parents. They aim to find a new perspective with the goal of staying in family businesses.

     In this context, they reassessed biodiversity and sustainability, which are two sides of the same “cultural medal”.

     If this is the actual situation, especially in the Southern part of Italy, the Municipalities should resume supporting and promoting work in the fields and the value of the products of the earth. For too many years, municipal administrations had abandoned agriculture to its own efforts. Nowadays they should promote local products, short supply chains, sustainable diets, peasant traditions.

     In doing so, agriculture would resume its primary role in the economy of many municipalities. Plus, agriculture improve the quality of life making us all be healthier and happier.

     Here are some things to do:

    • to increase the agricultural territory awareness, as well as agrobiodiversity and the traditions related to the land;
    • to recover, to characterize and to enhance the ancient varieties;
    • to promote biodiversity itineraries, food communities and farmers’ markets;
    • to create partnerships in order to obtain more business strength and in order to exploit the opportunities offered by Community policy.

    Written by Pietro Santamaria for the project Biodiverso;
    (link: www.biodiversitapuglia.it)

    neu nuovo e utile
    The main purpose of the integrated project BiodiverSO is to help achieve a significant reduction of the current rate of erosion of the biodiversity of Apulian horticultural species.

    You can read all news, all info and all research about the project Biodiverso – Biodiversity of Apulian horticultural species.
    (link: www.biodiversitapuglia.it)

    Ii is a project by ATS “RETE PER LA BIODIVERSITÀ DELLE SPECIE ORTICOLE IN PUGLIA” “BIODIVERSO
    (link: www.biodiversitapuglia.it)

    photo credits
    (link: www.pixabay.com)

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  • DESERTIFICATION: 30 CENTIMETERS THAT CHANGE EVERYTHING

    DESERTIFICATION: 30 CENTIMETERS THAT CHANGE EVERYTHING

    DESERTIFICATION: 30 CENTIMETERS THAT CHANGE EVERYTHING.

     Desertification makes poor in their economic, aesthetic, social, cultural and religious very wide areas of land.

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    é una news di www.nuovoeutile.it

     Anna Luise has her blue eyes behind her glasses. It is Neapolitan, and despite living in Rome, when she warms up its rounded accent comes out. She is a desertification expert and works for ISPRA (link:www.isprambiente.gov.it).

     I’m in front of her, I’m interviewing her, and doing so I find many things I did not know.

    What do you do exactly?

     I work to combat desertification. Which does not, as many believe, deserts, but fertile territories that lose their biological productivity and become inadequate to sustain life and to grow agricultural products.

    What are the consequences?

     Desertification makes poor very wide areas of land in their economic, aesthetic, social, cultural and religious.

    A territory can have a religious value?

     The typical case is that of Ayers Rock (link:www.onuitalia.com) in Australia. But even in African animist religions, many territories are considered sacred areas, and their destruction has dramatic effects on communities because of its decline in values. From us, many territories have great non-religious but socio-cultural significance: if they are destroyed, the impact can also be equally serious.

    Study desertification, what is it for?

     We need to understand how to maintain the balance of ecosystems. If this is compromised, the quality of life of all of us gets worse. Desertification is caused by two categories of phenomena: uncooperative soil management and climate change. Fighting desertification means promoting sustainable farming practices, preventing, for example, soil compaction or having too high salinity rates and helping to control wind and water erosion: the strength of the wind and water that drains The top fertile soil layer.

    desertificazione desertification copertina-min

    That is, is the too hard soil the problem?

     Or too hard, or too fragile and not cohesive. The soil made fertile by microorganisms is profound on average thirty centimeters. If it becomes hard as cement or, on the contrary, it crumbles and becomes dust, when it rains, as long as it rains, it can not sufficiently bathe because the water, unresponsive, slips away. So the soil stops being productive.

    So the survival of the human is due to a soil peel of the right texture and thirty inches deep?

     The depth may vary, but the average is this. It’s pretty impressive. Soil has been called “the skin of our land”: it is the place where biochemical exchanges allow crops to grow.

    When did you start talking about desertification, and when to try to counter it?

     Desertification is a slow phenomenon and we do not know well when it’s started. It was first mentioned during the 1972 Stockholm Conference, which launched the idea of sustainable development, that is, of balance between society, the economy and the environment. The first politically important decision was taken in Rio de Janeiro in 1992, with a United Nations Convention (UNCCD) (link:www.unccd.int), which came into force in 1996, strongly supported by African countries, especially in the Maghreb and Sub-Saharan areas, where desertification is a direct threat To survival. Italy joined in 1997. Today, 198 countries join.

    desertificazione desertification copertina-min

    How do the risk of desertification involve all the world?

     The fertile soil in the world is 75% of the land that has emerged. Of this 75%, at least 40% is degraded, even because it is polluted or contaminated, and is largely found in arid or semiarid areas: we are not, I repeat, speaking of deserts but of areas where water c It is but is poor.

     Desertification is defined as the extreme level of soil degradation, and is, together with climate change and loss of biodiversity, one of the three major risk factors for breaking the ecosystem balance. And when such a complex equilibrium breaks, we do not know what the consequences may be: the variables are so many that, as it is said in physics, the system becomes chaotic and completely uncontrollable.

    Is there a serious risk of desertification in Italy, or can we only worry about climate change?

     Climate change exacerbates desertification because it raises temperatures and alters the water regime: keep in mind that the Mediterranean is considered a “hot spot”, a point of particular intensity of climate change.
    About 20% of our national territory has been recognized as being affected by desertification phenomena between 1961 and 2000 and another 20% is at risk of desertification over the next twenty to thirty years. In our southern regions, but also in areas of Emilia Romagna, Marche or Molise, the signs of desertification are already visually evident. And let’s not forget that organic carbon is preserved in the “healthy” soil.

    …can you explane?

     Soil contains twice as much carbon as there is in the atmosphere, the triple of what we find in plants. Carbon is absorbed by the atmosphere, so-called SOC (Soil Organic Carbon) (link:www.eol.org) could mitigate climate change due to excess carbon dioxide emissions by sequestering it. But this is true if the soil is “healthy” and not overly exploited by intensive agriculture.

    desertificazione desertification copertina-min

    How can we solve the problem?

     We have to do research, experimentation and environmental education. By activating local, regional and national policies: for example, rationalizing the use of water resources, or reforesting. Today we are heading in the direction of agroecology: agriculture that exerts less pressure on the soil using less fertilizer and passing, for example, from five to two consecutive wheat crops. Among other things, here in Italy we would have a thousand good reasons to move from a quantity of agriculture to quality agriculture.

    What can a single citizen do to take care of desertification?

     Let’s not forget that individual citizens directly lead the market, for example by buying seasonal produce and local products. Do not expect to eat peppers at Christmas is already something, as it avoids covering portions of greenhouses where too many fertilizers are used and The land is superstaken and damaged. And then you do not have to be tired of making divulging and raising awareness: that’s what we are doing right now.

    Written by Annamaria Testa for its own website Nuovo e Utile, teorie e pratiche della creativitá
    (link:www.nuovoeutile.it)

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    Neu – Nuovo e Utile. Theories and Practices about Creativity. To increase the awareness about good quality information and tools, useful to think and design using an innovative way.

    NeU – Nuovo e Utile is useful for professionals, teachers, students, researchers, and those who have a particular interest in the theories and practices of creativity.

    You can read all news about NeU – Nuovo e Utile.
    (link:www.nuovoeutile.it)

    It is a project by Annamaria Testa
    (link:www.annamariatesta.it)

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    (link:www.linternaute.com)

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  • DEFENDING ITALY’S SAVOURS

    DEFENDING ITALY’S SAVOURS

    DEFENDING ITALY’S SAVOURS.

    A manufacturing reality made of small and medium-sized enterprises, the result of an ancient tradition founded on high quality also thanks to unique objects.

    neu nuovo e utile

    it is a news by www.mestieridarte.it

    Since we entered the European Union we have been told that we must cope with the globalization of markets, that we have to produce great quantites of standardized products in order to conquer ever wider markets and compete with the great multinationals.

    But it is also true that Italy’s production is characterised by small and medium-sized enterprises, companies developing their own independent way by concentrating on “small production” and thus creating a completely different trend to the one mentioned above.

    This evaluation relies also on quality, original brand and numbered production (such as with many of our wines); thus we can say that a battle is going on inside large-scale production and another in the small segment linked with local cultures and tradition. It is like reading again the cultural battles and the controversies of the late Seventies, when radical designer, interested in local realities, rural cultures and suburban experiences, counterpoised themselves to globalised design (good for every place and linked with an interpretation of our society as depending on one big supermarket).

    Hence yesterday is like today. Our “tastes” try to keep their own identity and the hundreds of Italian cheeses, wines, salamis and vegetables find ever more supporters engaged in trying to avoid their disappearing from the market and thus from our table and from the international tables of those appreciating the products of Italian cuisine. The worlds of design, applied arts and craftsmanship have the same problem.

    Hence the advice to develop a way to co-operate. “Artistically and perfectly made” objects for our “unique” savours. Two worlds, two production realities we could save through co-operation, based on knowing that both productions described above belong to our “material culture”. A consciousness often lacking.

    This would allow the growth of objects expressing identity, belonging, origin, exploiting the success of one of “our” products already enjoying a good success on markets. Consider the wine flask in Empoli grass for our Chianti, the large-sized dishes made in Vietri for our Neapolitan pizza, Grottaglie ceramics for our strong-tasting olive oil produced in southern Italy, or Nove ceramics for our delicate oil from the Garda lake, and Deruta ones for our prestigious Tuscan oil and so on. Many objects for the many products making us world-renowed.

    Themes who are linked with food introduce the common dilemma of choosing between globalisation and localisation. We will probably have to work on both sides even though our culture, our traditions and land turn us towards plans oriented towards localisation and our many genii loci.

    Why not propose an exhibition where food consumption is associated to the different domestic rituals that make up our (everchanging) daily life, not necessarily focusing on the traditional division of meals, breakfast, lunch and dinner? And at the same time evaluate instruments, products and food conveying Italian diversities through the projects? From tablecloths (fabrics and patterns from Romagna, Abruzzo, Sardinia…) to ceramics (from Grottaglie, Vietri sul Mare, Caltagirone, Deruta, Faenza, Nove, Santo Stefano di Camastra…), glass (Murano, Colle Val d’Elsa, Empoli…), stone (from Apricena and Lavagna, steatite…) and then silver, porcelain, wicker, wood… up to interior design objects.

    It is a opportunity to test the many possible links between our manufacturers of objects (artisans and small enterprise) and producers of food, to create and renovate synergies while opening to new possibilities of development and communication.

    Written by Ugo La Pietra for magazine Mestieri d’Arte & Design, Anno I, Numero 1, Dicembre 2012, pag.34-35;
    (link: www.issuu.com)

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    Mestieri d’Arte & Design is an editorial project dedicated to the excellence in Italian and international artisanship, to its origins and to its relationships with creativity and style. Not only stories and products but also materials, techniques, ateliers, schools are narrated onto its pages. And above all, the masters: the artisans.

    You can read all volumes of magazine Mestieri d’Arte & Design
    (link: www.mestieridarte.it)

    It is a project by Fondazione Cologni dei Mestieri d’Arte (link: www.fondazionecologni.it) and Symbol s.r.l. (link: www.arbiter.it)

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    (link: www.pixabay.com)

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  • UniSalento, CNR and Xylella Fastidiosa Diagnostic

    UniSalento, CNR and Xylella Fastidiosa Diagnostic

    UniSalento, CNR and Xylella Fastidiosa Diagnostic.

    it is an article by Almanacco della Scienzacnr.it

    Unisalento research group and CNR have developed a device for Xylella Fastidiosa Diagnostic.

    Scientific Reports, a journal by Nature group, published (Chiriacò, Luvisi et al., Scientific Reports 8, 7376 (6 Maggio 2018)), the result of a joint research group with University of Salento and CNR Nanotec of Lecce. The research was about a microsensor-based prototypal diagnostic device for detecting Xylella fastidiosa on the olive trees. Xylella Fastidiosa is bacteria living and reproducing inside xylematic vessels of olive trees and other plants.

    The developed device got ability to identify the pathogen presence, thanks to its high sensitivity. Pathogen afflicts the trees of the Salento area, with rapid analysis times. This is an important first step towards in-situ diagnostics, as a valuable tool in the hands of industry experts for field analysis.

    The Xylella Fastidiosa detection is usually performed using laboratory techniques (Elisa and Pcr).

    Serena Chiriacò, CNR researcher, says “the two traditional methods have been compared with the new test developed, new test was developed on electrochemical biochips. Results are comparable to those of traditional tests, but with significant costs and time spent for analysis advantages”.

    “The development of new diagnostic techniques – commented Andrea Luvisi, a University of Salento researcher – is a useful monitoring resource and an essential containment of the epidemic activity”.

    Authors of the publication explain that his work is the result of a solid collaboration between the University of Salento and the Cnr Nanotec. This collaboration allowed a strongly interdisciplinary team composition, with the presence of pathologists and plant physiologists, biologists, biotechnologists and physicists. These have worked together to create an innovative biosensor able to detect the presence of the phytopathogen.

    The lab-on-chip realized includes a microfluidic module allowing to perform analysis on small sample volumes. Its performances are competitive compared to conventional diagnostic methods. Further advantages are portability (the whole device measures a few square centimeters), low costs and ease of use.

    Once industrialized, the proposed technology can provide a method of analysis made in Salento, useful for implementing a large-scale screening.

    The Study Result:
    (Chiriacò, Luvisi et al., Scientific Reports 8, 7376 (6 Maggio 2018))

    Info contact:
    Serena Chiriacò, ricercatrice Cnr, mariaserena.chiriaco@nanotec.cnr.it;
    Andrea Luvisi, ricercatore di Patologia vegetale dell’Università del Salento andrea.luvisi@unisalento.it;
    ph. +39 0832 298870

     

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