AgryCult

pics from last year’s edition

Also this year (June 4,5,6) I’ll go to the Smaak van Italie, the most important exhibition dedicated to Italy in Holland, hosted by the friends of ATM.

As it was in 2009, Molise contribute to the success of the fair.
With some important news.
This year, I will bring the welcome message from the Termoli AAST (Local Tourism Agency) , and its tourism project (focused on cycling routes), which will be very interesting for the northern European market (Dutch people use the bicycle as we use the car!)
And …

I’d like to share with you this post (and video) found on my Twitter network.
At a certain point, a farmer says ‘we want back our right to keep our seed’. Because the big Ag don’t allow them to do it!
How SCARY!
In Italy, farmers can still keep their seeds.
But for how long?
Herebelow, the original post:
There are 2 million farmers and 300 million consumers in the US. Standing in between are a handful of companies who control how food gets from one side to the other.
In 2010, the USDA and Dept of …

This morning in Paris at the head office of Microsoft France Agrycult.com presented itself to the prestigious public!
Our idea to cultivate the agricultural part of the net was one of the 20 ideal finalists of Miniseedcamp of Paris.
We had 5 minutes,five to explain where Argycult wants to arrive and how.
We did it by talking about the sound of cheese.
We explained how the irritating sound of the large copper pot battered by a large stick becomes a solid sound, full of
contents of an excellent contents
And here is where Argrycult …

Two weeks ago I went to Paris to participate to the Seedcamp event, arguably the most authoritative and networked micro seed fund programme to jumpstart the entrepreneurial community in Europe.
Agrycult was the first Italian team (together with the awesome teams of VisualSport and Mobnotes, also present in Paris) to be selected for the Seedcamp EVER (since 2007, Seedcamp reviews hundreds if not thousands of applications each year).
Of course we were proud of it, but what about the event? Was it worth attending it?
To explain my impression about it without …

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 …

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 …

Agrycult went online on Sunday evening.
On Monday evening, Google Analytics counted 313 visitors, who generated over 1,100 page views.
Not a bad start, is it?
How do we take it? We let it go to our head, you say? Naaaaa.
We are peasants.

To me, a lot.
Especially since, becoming more and more keen to food issues, I began to be aware of the quality of information (if ANY) about food we usually have.
Take a label of a veal steak sold at supermarket. It usually has brands which evoke a bucolic landscape ( “Aunt Mary’s Farm”), the images recall green fields, sunny hills, etc.
But the reality is, alas, often very different from what those words and images represent: animals reared in batteries, in frightful hygienic and sanitary conditions, and inhuman living conditions (yes, I …

We farmers live in the open, we have now Agrycult.com so … it’s time to decide the logo… openly!
For the occasion, Cristiana Galasso discarded for moment the role of fantastic winemaker (you will get to know her and her awsome wines) to picki up a pencil and sketch some logos for Agrycult.com as she sees it …

Help us to choose and vote here the solution that you like best or give us a  suggestion, if you prefer. We will repay your contribution…

Here we go, we’ve just occupied the parcel 2.0 of the agricultural part of the net!
We live and work in this farmland, we have here our home, in the first farming village of the net.
Here you can breathe clean, uncontaminated, air.
It is ideal for walking between rows of vines and centuries-old olive trees, feeling the smell of fresh grass, enjoying the sunrises and sunsets over rice paddies (look the special light during the interview with Carlo), wheat fields and pastures, feeling fragrances of ricotta and cheese, must and fresh …

From the big chills that this winter is reserving us on Lake Garda, we of the Basia begin the adventure of Agrycult.
This beginning of the year snow appeared more than once, cover with its soft mantle our hills.
And as Nature is preparing to run over with his buds the spring to come, we, likewise, here under the snow, brood and cultivate new projects and new hopes. Like this one of Agrycult, which starts alongside friends with whom, for some time now, we share dreams and experiences, as well
sincere …