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Agrigelateria St. Pé

... Summer is frozen

St. Pé ... is the agricultural ice cream!

Located in the hills overlooking the river and the town of Banna Poirino, stands the farmhouse St. Pé. A lively family-run farm producing 'Milk High Quality' which in part turns into ice cream, to offer it in a calm and welcoming environment. A shed has been transformed as a bit 'a' winter garden 'and a bit 'a' grandmother's living room ', where you can enjoy a unique ice cream. Thus was born the first 'Agrigelateria' of Italy!

SPRING
Open Season
From the second Saturday of February to April 30, open every Friday, Saturday, Sunday, holidays and pre from 10.30 to 24.00.

SUMMER
From 1 May until the second Sunday of September, open every day from 10.30 to 24.00.

FALL
From the third weekend in September until the Saints (Halloween), opening Fridays, Saturdays, Sundays, holidays and days preceding holidays from 10.30 to 24.00.

WINTER
Winter Break Closing Since the end of the feast of Saints until the end of January.

NB On sunny days of autumn and spring there are also open every day from 1 4.30 to 19.30!

Agrigelateria St. Pé at the farm in
Cascina San Pietro, 29 / A - Poirino (TO)
Tel & Fax: 011 9452651
Email: agrigelateriasanpe@yahoo.it Web: www.agrigelateria.it

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Cheese 2009

http://cheese.slowfood.it/

Cheese A walk through the streets of the old town of Bra - with trips outside the territory and to Pollenzo - Become a real journey of discovery and feelings they have for products featuring the diverse world of cheese and more.
This knowledge path is above all a moment of pleasure to live together with family and friends, to meet or to discover new tastes of the ancients, who believed themselves forgotten, is a time aggregation, a party that has developed around the rich program of events that Cheese offers its visitors and we invite you to discover in the pages of this site.

Calox Sibutramina Clorhidrato

Slow Cheese 2009 Food for Abruzzo

a buying group to help producers Abruzzo

News from the site slow food
http://press.slowfood.it/press/ita/leggi.lasso?cod=3E6E345B0f04519B27wKM3B848D2

Great success for the initiative conceived by Slow Food Italy: the creation of buying groups at national level to help the producers of the Presidium of the food community and L'Aquila. The project brought together 11 local businesses that have put together packages containing the value of 215 € and that their products have been shipped to those who requested it.
was collected hundreds of accessions for a collection of 40 000 € In addition to the proposal exceeded the classical channels associations (pipelines, associated Presidia producers) to enter the circuit of the fair trade groups.

Raffaele Cavallo, President of Slow Food Abruzzo, comments: "This initiative, as well as having had an unexpected success, has highlighted once again just how rooted our network and above all has allowed small producers Aquila able to resume activities after a few weeks after the earthquake. This is valid not only economic but also and mainly social and psychological support towards those who have seen the collapse of buildings and certainty. Even today the main problem to be addressed in earthquake-hit areas is the recovery of assets, without which the people will be tempted to abandon their lands and their commitments in agriculture. "

After two months after the earthquake now emerges clearly an issue that the media have reported in a marginal way, but that involves all the food producers in the province of L'Aquila has plunged the local demand for products territory. In an area with about 80 000 inhabitants, at least 30 000 people were staying on the coast, hotels provided by Civil Defence, while others are mostly housed in tents. Few are obviously spending, businesses and local people are mostly inactive when it unusable, tourism weekend canceled.
This situation is putting the economy on their knees those breeders and farmers who can not count on a regional and national market.
Alarming data from our headmaster: they are affected in particular cheese producers in the area of \u200b\u200bthe Gran Sasso, where Slow Food has established the Presidio of Canestrato of Castel del Monte. From Easter to the end of April Giulio Petronio, one of the producers of the Presidium, has sold about 20 pounds of cheese instead of the ten tons sold during the same period the year and there are still tons of cheese in the aging process. The Presidio lentil Santo Stefano di Sessanio, a small village of a hundred inhabitants, famous for small farmers grow legumes dark on rough terrain, it still had more than 10 tons of unsold a few weeks ago she left the competition in solidarity .

He has worked on the project and coordinated the shipment of parcels of Gransasso Operators Association of Italy, which brings together a group of producers - not only of the Slow Food - the area Aquila

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Io Mangio Gofri

The history of this company is the brainchild of two girls living in Chisone (Turin), Jourdan Marzia Lazzerini and Erica.
activity that started in preparing a wafer is typical of their valleys, the gofri, but also preparing for winter cajette and mulled wine.
With a properly equipped van to reach countries in celebration, festivals, meetings and sports in general events taking place on the street.
The gofri is a waffle ingredients water, eggs, flour and yeast, which is cooked on the special cast-iron pans spread heat evenly and then stuff with your favorite fresh or salt. 'S actually a very old recipe that was used in Chisone and high Val di Susa, especially in winter when they did not make bread, cooked on the stove of the house these wafers used as bread.
"I eat gofri" is the name we have given the girls to their activities which was born thanks to the contribution of the MIP, a service of the Province of Turin.

I eat gofri snc Jourdan Marzia Lazzerini and Erica
Frz. Castel del Bosco, 113-10060 Roure (TO) Tel / Fax
0121,842,762
the nfo@iomangiogofri.it - www. iomangiogofri.it
Contacts Marzia cell for private parties. 339.66.24.176