The National Union of Grain Producers and partn… more
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Wholewheat bread: Effect of gradual water addition during kneading on dough and bread properties
A new interesting research paper by Ottavia Par… more
The valorisation of hemp by-products for a full use of hemp
“The valorisation of hemp by-products for a ful… more
The use of red lentil flour in bakery products
A new interesting research paper by Mia Marchi… more
Healthy diet and sustainability
Article published on Assaggiami, a free-press … more
L’estate super hot dell’Azienda Stuard – Assaggiami magazine
Article published on Assaggiami, a free-press … more
Castagni Parlanti on the weekly magazine “Il Venerdì” of the Italian newspaper “la Repubblica”
Castagni Parlanti on the weekly magazine ̶… more
PALLINA, our proposal for the traceability guarantee
What is PALLINA? Listen the explanation from mi… more
The “Pappa di Parma” integrated approach against moderate acute malnutrition
A new interesting research paper by Mia Marchi… more
A Comparative Study of Organic and Conventional Management on the Rhizosphere Microbiome, Growth and Grain Quality Traits of Tritordeum
A new interesting research paper by Giovanna V… more
News from Talking Chestnuts Project
The Institute Luigi Capuana (Avola, SR) publis… more
Talking Chestnuts project presentation event
A presentation event of Talking Chestnuts proj… more
The multicolored biodiversity cultivated at Podere Stuard
“Ascoltare” gli alberi fa bene anche a noi
The article, published in the new “Rivista di … more
Coltivare resilienza con le Popolazioni Evolutive
An interesting article published on Food Hub Ma… more