25. 06. 25
25.06.25
Gluten, Intolerances, Strength Flours
Bakery quality is a hotly debated topic due to the increase in people who are intolerant to gluten. Many studies have attributed this growth to the fact that modern varieties have very stron...
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24. 06. 25
24.06.25
Why eat Furat-based products?
Eating organic products based on an evolutionary mixture is good for your health
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25. 02. 22
25.02.22
Quinoa, queen of Andean biodiversity
Quinoa is considered a pseudocereal because it is an annual plant that produces a large ear rich in seeds, but it belongs to the Chenopodiaceae family, which includes spinach, chard, beets, ...
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25. 02. 22
25.02.22
Sowing the future: there is more pleasure in being different!
Friday, December 17 at 4 pm, the Conference “Biodiversity, World Heritage” will be held at the Rubano Ethnographic Park (Padua) with geneticists Salvatore Ceccarelli and Stefania Grando to t...
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25. 02. 22
25.02.22
Zucca priest hat
And here are the first fruits of the “Ecotypes — freedom of seeds” project, the Cappello da Prete pumpkin, cultivated by Franco Zecchinato's “Biancospino” company in Albignasego. We propose ...
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