#ecogastronomy

Top: The table Mario, Fernanda, Monica and Roberto graciously opened to us for lunch

Middle left: the massive pile of dried chick peas which we then took out of their pods. We only collected 1 kilo of ceci for tomorrows lunch

Middle right: freshly made ricotta cheese which we bought to sample today and we will have as part of tomorrows lunch when we return

Bottom left: cooking lesson from Mario!

Top: pomodori (tomatoes), peperoni (bell peppers), sedano (celery), fiore di zucchini (zucchini flowers), ceci (chick peas)

Middle left: polli (chickens) (that we didn't eat) 

Middle right: just some of the food we picked for our lunch that we cooked!

Bottom left: Nio, the horse who provides the only fertilization used on the farm

In an era of widespread interest, if not downright concern, about how that ear of corn, destined for a pot of boiling water on a perfect summer evening is grown, processed, marketed, distributed and used — and what it means for health, commerce, the economy and even the ecological state of the planet — colleges and universities have come to realize that the classic food disciplines simply will not do anymore.