AgryCult

 By now you already know that agrycult.com is a place where we collect the experiences and passions of everyday folk who have chosen with us to cultivate what we have defined the particle 2.0 from an agriculturists part of the net.
 The objective of this is to come together on this website with the community of people who are careful what they eat and curious and open like us folk of agrycult.com.
Here we share our daily work and our passion but… since one doesn’t bring forward a business only by talk …

Image by estorde via Flickr

 
Today the European union has cleared the potato OGM Amflora but if they thought to amaze us agriculturists by nature they should give up because we don’t belong to their financial logic
 This movement has been expected for some time with the most foolish ready to steal from us, convinced OGM will mean higher margins for agriculture.
These are shocking dellusions because the business of products for agriculturists has no intention to reduce their own admission.

 The truffle Borchii Vitt. commonly known as the white truffle or Marzuolo is introduced the month of march where it gets its name from.
 It has a round form, rather regular in shape. It has a soft surface and is a white colour, the young ones have a tendency to be a rusty brown colour when they mature.
 The clod becomes an ochre colour with wide, large whitish veins when it matures.
 They are a round form and contain 1 to 4 very thick wired spores. Its dimensions are quite small and usually don’t …

I’m going to introduce myself, my name is Gianna Ferretti a Biochemist from the politechnic university of Le Marche. From 2003 curo Trashfood, the randomestrale of uncultured diet, a blog live with news born online about topics regarding the quality of nutrition, product supply chain, alimentary styles, alimentary etichette and misleading messages. Didadtic motives and from research has taken me over the years to follow always more and more the relationship between life style, diet choice and our health. The passion for the web and frequent forums and blogs has given …

Hello everybody I’m Lorenzo, I’m 35 and I’m real truffle picker.

Before starting, I want to say a thank you to Francesco Travaglini, friend and companian on lots of trips who has involved me in http://agrycult.com. This time with the idea to promote homemade and an abundance of products from our own land.
I have spent almost 10 years completely immersed in the world of truffles always accompanied by my faithful dogs that have given me alot of satisfaction over the years.
Since I was a teenager I have coltivated many different passions: for …

After a few days here at the Basia we have bottled the product the Chiaretto The drunken wife 2009.  The bottleing which took place in an associated business is a special occasion: In fact in one day all the work spent in the vineyard and dedicated care in the wine cellar came to an end.
We would like to tell you about a special day. We have turned ourselves into reporters for Agrycult and we have tried to describe what happened in a video that is to say the air that is breathed from …

The word going around for homemade products of good quality like ours is vital.
 We discover more every day and the community of Agrycult is ‘prescious’ darling.

A word here and there is growing between quite famous chefs but will eventually become a kind of challange.

Today we present to you Nando Vitolo. A young talented and passionate cook who is working at the restaurant Baia di Ponente di Anzio. Poor and really fresh fish like the marmora and egg of sword fish. Simplicity and great taste. 
Speaking of fresh fish please enjoy the story, in …

Finally!!!!…Michele will say….
Even the Paladino family business looks to agrycult!!!
Hello everyone, my name is Maria Antonietta Paladino the second of three children of Concetta and Antonio Paladino, even if in the last few years people have learnt to know us as Paladino… the family of treccia cheese?!! (fortunatly people have started to get to know us and recognise us.
Our family business has always made the tipical product of my town Santa Croce di Magliano, a metropolis of about five thousand inhabitants situated between the hills of Molise.. For a few …

These are the days for prunning at Buoi Park.
Prunning is a serious and not simple thing to do, in short one can’t pretend to know what they are doing. The suckers that grow on the inside of the tree are pulled out and then the new branches that grow the following year are picked. It’s the branches that are two years old which produce olives.
The techniques of prunning are quite diverse but all have the aim to favour the production and in some way make the harvest easier to do.
The …

Taken from the ancients it was the widespread belief that the name of something described it’s essence. Basia ( with the accent on the a) is the name which is traditionally known as the restaurant where our farm is found.
That is to say, traditionally a long time before the farm was born. It is now more than thirty years ago.
This place takes it’s name from a very common object which was used as part of the daily habits of the peasants who lived in the area. Infact, the name Basia which …

 9 marzo, 
The 9th March at Campobasso in the middle of a snow storm the first happy event to celebrate is the arrival of Gabriele!
 

                                                                  We wish his life to be a fresh and healthy one!

We are still talking about names…this time though we have invented the story ourselves. Even if we are always talking about popular wisdom this story rings decisively more matter of fact. This story is about how the name of a wine is born.
The drunken wife is the name that we wanted to give to our Chiaretto, and it is a name that was born partly as a joke and partly pride in response to many circumstances ( and maybe today not as often as before)- to hear one speak about …