The Boniviri Garden

Il giardino di Boniviri is the blog where stories, ideas and visions that drive change in the world of sustainable agriculture and ethical food take shape. Here we tell virtuous experiences, innovations in agrifood, interviews with producers, insights on biodiversity, benefit companies and regenerative supply chains. It is a space of inspiration and knowledge, designed for those who want to make conscious choices and contribute to a fairer future, starting from the plate.

Perché il miele cristallizza e altre 3 curiosità da sapere

Why Honey Crystallizes and 3 Other Fun Facts to Know

by Galatea Labruna
Why does honey not expire? Why does it crystallize and why is it a sign of quality and purity? In this article we answer some common questions, exploring some curiosities about the "nectar of the gods".
fior di sale boniviri

Fior di sale: history and virtues of an extraordinary product

by Lucia Perasso
Sicilian fleur de sel: a handcrafted, sustainable and flavourful treasure, hand-picked in the historic salt mines of Trapani and Marsala.
Agricoltori Boniviri Etna

Back to Etna: stories of agriculture and rest

by Lucia Perasso
Roberto and Davide choose to stay in Sicily, cultivating biodiversity and traditions on the slopes of Etna.
Boniviri Miceli Rosaria

Ancient grains are the best of the past to nourish the future

by Lucia Perasso
Bio Miceli cultivates ancient Sicilian grains such as Perciasacchi, combining tradition and sustainability to nourish the future.
Abbinamenti olio-cibo: quale olio scegliere per i tuoi piatti?

Oil-food pairings: which oil to choose for your dishes?

by Galatea Labruna
"Like wine, extra virgin olive oil also enhances flavors: choose the right combination to enhance each dish." To learn more, read here.

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