The use of raw milk in Italy has deep historical roots and reasons, which cannot be traced to a fad or backwardness of producers. The presence of milk strains indigenous and specific to each area has made it possible to obtain products with distinctive aromatics. The microbial flora of milk also represents a real resource from the health point of view, due to competitive effects with the flora
environmental pathogenic
The use of raw milk in Italy has deep historical roots and reasons, which cannot be traced to a fad or backwardness of producers. The presence of milk strains indigenous and specific to each area has made it possible to obtain products with distinctive aromatics.
To people who want to change their lives and develop a sustainable entrepreneurial activity. To those who run a farm and want to improve their business. To journalists, professionals and enthusiasts who want to learn more about the reality of shepherds and cheesemakers.
Sharing good practices is important to ensure that small-scale farming does not succumb to the coercion of rules abstracted from territorial contexts. A contribution from the working group coordinated by AIDA
The survey aims to learn about the realities of grazing livestock farming in Italy and facilitate the establishment of a working group that can provide practical tools for biosecurity in livestock farming and initiate agroecological experiments to support a comprehensive, ecosystem-based view of hygiene and health (One Health approach).
To be true agroecology must be from “field to table,” as the European Strategy cites, for food issues to be placed once again in the spaces of collective action and democracy.
The 3rd agroecology congress organized by the Italian Agroecology Association-AIDA, in collaboration with the CambiamoAgricoltura Coalition, will be held in Rome.
Two days of presentation and discussion on the issues of European strategies in relation to agroecology and a one-day visit to an agroecological farm reality.
Select the language for displaying the website.
