Production area and historical background Region: Tuscany Production area: Piana di Lucca, in particular in the lands of the former Lake Bientina padule. The Padulino bean was grown in the "low" areas of the Piana di Lucca where brooms were produced with which it was associated; it preferred heavy silt-clay soils.
Class: Basidiomycetes Scientific name: Boletus purpureus Fr.Synonyms: Boletus rhodopurpureus Morphological characteristics Hat: 6-20 cm, fleshy and firm, first hemispherical then convex, brownish with reddish spots, at the touch it becomes blue, velvety cuticle; margin first involute then open. Tubules: free or rounded at the stem, long, first yellowish then almost olive, blue to the touch.
Systematic classification and distribution Class: Birds Order: Passeriformes Family: Sturnidae Genus: Sturnus Species: S. vulgaris Species of passerine native to Eurasia and North Africa, it was also introduced by man to North America and Australia where it was easily acclimatized.
Systematic classification and distribution Class: Amphibians Order: Anuri Family: Discoglossidi (or Alytidi) Genus: Discoglossus Species: D. sardus It is an endemic species of Sardinia, Corsica and some islands of the Tuscan archipelago. It lives from sea level up to 1200 meters above sea level in bodies of water represented by rivers and streams, ponds, marshes, pools of water and is more dependent on the presence of water than other Anurans.
Create crepe paper flowers All the techniques of manual composition, useful tips, tricks and materials necessary for the creation and finishing of splendid decorative crepe paper flowers. The materials and tools necessary for the creation of crepe paper flowers The creation of crepe paper flowers allows you to vent your creativity through the imaginative composition of very few materials: in fact you will need 1) some sheets of colored crepe paper; 2) 1-2 sheets of green tissue paper; 3) some vinyl glue; 4) green fabric adhesive tape commonly used by florists; 5) and some iron wire (possibly with a diameter of 1.5 mm) or, alternatively, some very common wooden stick for skewers.
Neapolitan Friariello pepper Region: Campania Production area: agricultural areas of the province of Naples, agro nocerino sarnese (SA) Description It is a pepper with cylindrical-conical fruits, tapered, with the presence of a longitudinal rib and with a pointed end, it is consumed green (immature fruit).