Latest news with #Apulia
Yahoo
3 days ago
- Climate
- Yahoo
Farmers devastated as nationwide crisis wipes out key crop: 'If this continues, many will be forced to switch to growing different crops'
Farmers devastated as nationwide crisis wipes out key crop: 'If this continues, many will be forced to switch to growing different crops' Fig lovers in Italy and beyond might find their favorite fruit harder to come by this year. What happened? The summer "fioroni" fig campaign in the Apulia region was devastated by sudden frosts and heavy rains. According to Fresh Plaza, farmers have seen a dramatic reduction in their harvests. Francesco Palasciano, owner of Cuore Verde farm, noted "a significant fruit drop" before harvest. Losses reached a staggering 70% for spring production in some areas. "It looked like it would be a promising year," Palasciano said. "However, a sudden frost damaged the green and black flowers, which fell to the ground shortly afterward." Michelangelo De Chirico, a sales manager in Molfetta, shared a similar grim outlook. He estimated a production drop of nearly 50% due to a rise in global temperatures and early fruit dropping. Gaetano Modugno, Evergreen's chief, added that heavy rains and hail compromised the quality of early fruit. Such conditions are making it difficult to export figs. Why is this fig crisis concerning? The lack of fresh figs is a critical issue for farmers whose livelihoods depend on these crops. Weather-based shortages are indicating how a warming planet and extreme weather are impacting food production. The "real problem is climate change," Palasciano stated. "The fig tree can no longer adapt to its former habitat. Every year, it produces less. If this continues, many will be forced to switch to growing different crops." The rising global temperature as a result of human production of planet-warming pollution is exacerbating extreme weather conditions and disrupting traditional growing cycles. What is the biggest reason you don't grow food at home? Not enough time Not enough space It seems too hard I have a garden already Click your choice to see results and speak your mind. Unseasonal frosts, heatwaves, and heavy rainfall, for example, damage crops and reduce yields. This impacts farmers' incomes and can create shortages and higher prices. Our global food system is interconnected by seasons and trade. Crop failure in one region can have ripple effects worldwide. Understanding these climate issues is vital to public health and the environment. They affect the food on our tables and the stability of agricultural communities. What's being done about the fig farming crisis? Farmers are hoping for better conditions in the later fig harvest, which should ease the pressure. But the long-term solution lies in addressing the root causes of erratic, planet-overheating weather — namely, the production of heat-trapping pollution. This requires a global effort. Some initiatives include transitioning to cleaner energy sources and sustainable land management practices. Agricultural research is developing resilient crops, while new farming techniques can also better withstand climate variability. Individuals can support local farmers who practice sustainability, too. They can contribute to climate adaptation by reducing food waste and advocating for agriculture policies. Consumer awareness can foster appreciation for the food we have and the farmers who grow it. Small actions lead to better quality and availability despite difficult seasons. Join our free newsletter for easy tips to save more and waste less, and don't miss this cool list of easy ways to help yourself while helping the planet. Solve the daily Crossword
The Sun
07-07-2025
- The Sun
Fury as hero sniffer dog Bruno who found nine missing people dies after eating nail-filled sausages thrown into kennel
OUTRAGE is sweeping across Italy after a heroic sniffer dog who saved nine lives died in agony after eating sausages stuffed with nails. Bruno the bloodhound was discovered Sunday morning lying in a pool of blood at a training facility in Taranto, southern Italy. 4 The deadly bait, believed to have been tossed into his kennel overnight, caused fatal internal bleeding. The seven-year-old dog had become a national hero after successfully tracking down nine missing people, including Alzheimer's patients, across the Apulia region. He was once honoured by Prime Minister Giorgia Meloni, who yesterday led the wave of public fury and mourning. In a powerful statement, Meloni condemned the killing as a "vile, cowardly, unacceptable act." "Thank you for everything you did, Bruno," she added. Trainer Arcangelo Caressa, who found Bruno in distress, paid an emotional tribute on Facebook. He wrote: "This morning I died alongside you. "You fought your whole life to save humans and now it was a human who did this to you." Prosecutors have opened an investigation, with police scouring CCTV footage from the facility in a bid to catch the perpetrator. Tourist who kicked sniffer dog 'so hard it flew into the air' at US airport is deported after being slapped with fine Authorities suspect the poisoning may be an act of revenge, possibly linked to Bruno's role in helping crack down on illegal dog-fighting rings. Mr Caressa revealed Bruno had not only rescued people but had recently assisted in operations against animal cruelty and clandestine dog fights. "Some families wrote to me this morning to thank me again," he added. "Their loved ones are alive thanks to Bruno. And now he is no longer with us." Animal rights activists are now calling for swift justice under Italy's newly strengthened animal cruelty laws. Introduced on July 1, the law includes penalties of up to four years in prison and €60,000 fines for intentionally killing animals with cruelty. Michela Vittoria Brambilla, the politician behind the legislation, called for its immediate use. She said: "A nail-filled bait gave a horrible, long and painful death from internal bleeding to he who had saved so many lives. "At the thought of such boundless cruelty one should be ashamed of belonging to the human race." Messages of grief and solidarity have poured into the National Dog Training Centre, where Bruno served. 4 4 Taranto's mayor, Pietro Bitetti, said: "Together we must give a strong signal: we will not permit Taranto to be identified with such barbaric acts. "Our community deserves to be seen for what it truly is: united, respectful and civil." It comes after a tourist who violently kicked a sniffer dog at a US airport - sending it flying through the air - was fined and deported. Freddie, a five-year-old beagle working with US customs, was attacked at Washington Dulles International Airport in Virginia after alerting officers to a suspicious suitcase. The dog had flagged the bag belonging to Hamed Ramadan Bayoumy Aly Marie, who had just arrived from Cairo and was waiting at baggage claim. According to a federal complaint, after a brief exchange with a customs officer, Hamed lashed out and kicked Freddie 'so hard that he was lifted off of the ground.' The injured dog was rushed to a vet and treated for bruising to his right rib. Hamed pleaded guilty to the assault the next day, was slapped with an $840 (£611) fine to cover vet bills, and was deported back to Egypt shortly afterward.
Daily Mail
06-07-2025
- Daily Mail
Sniffer dog once-honoured for finding nine missing people dies after eating nail-filled sausages that had been thrown in his kennel in 'vile, cowardly act'
A 'hero' sniffer dog who was credited for locating nine missing people in Italy has tragically died after eating nail-filled sausages. Seven-year-old bloodhound Bruno was found lying in a pool of his own blood yesterday morning at an animal training centre in Taranto, southern Italy, after the deadly treats were thrown into his kennel. Bruno, who was once honoured by Prime Minister Giorgia Meloni for his services, died in agony from internal bleeding, his trainer Arcangelo Caressa said. Meloni, who was pictured alongside Bruno in 2022, condemned those involved and called the killing a 'vile, cowardly, unacceptable act'. 'Thank you for everything you did, Bruno', she added. Prosecutors have opened an investigation into the dog's horrific killing, while cops are reviewing surveillance footage from the training facility to identify those responsible. Bruno had worked on missing persons cases in the southern Apulia region and helped find nine people who had disappeared. He had also taken part in operations aimed at dismantling groups that organised clandestine dog fights. It is believed he was killed in an act of revenge. Trainer Mr Caressa paid an emotional tribute to Bruno, writing on Facebook: 'This morning I died alongside you. 'You fought your whole life to save humans and now it was a human who did this to you.' He added that many of the missing persons he had located were Alzheimer's who had wandered off on their own and gotten lost. 'Some families wrote to me this morning to thank me again. Their loved ones are alive thanks to Bruno. And now he is no longer with us.'
Telegraph
06-07-2025
- Telegraph
Meloni condemns ‘vile' killing of hero sniffer dog with nail-filled sausages
Giorgia Meloni has condemned the 'vile' killing of a sniffer dog that died after sausages filled with nails were thrown into its kennel overnight. Bruno, a seven-year-old bloodhound, was once honoured by the Italian prime minister for helping to locate nine missing people. But on Sunday the dog was found lying in a pool of blood at an animal training centre near the city of Taranto in Italy's southern Apulia region. The animal died an agonising, hours-long death from internal bleeding, his trainer, Arcangelo Caressa, said as he vowed to track down the culprits. In a Facebook post, Ms Meloni called the killing a 'vile, cowardly, unacceptable act.' She was pictured in 2022 bending down by Bruno's side as it lifted its nose to her face. 'Thank you for everything you did, Bruno,' she added. Bruno had worked on missing persons cases across the region, leading to the recovery of nine missing people, some of whom were Alzheimer's patients who had wandered away from their home. Family members of those he helped were among those sending messages of condolence. 'This morning I died alongside you,' Mr Caressa wrote on social media next to pictures of nail-filled bait found near Bruno's corpse. 'You fought your whole life to save humans and now it was a human who did this to you.' 'They will pay, I swear,' he added. Prosecutors have opened an investigation and detectives are reviewing CCTV footage from the training centre in an attempt to identify those involved. Potential motives include revenge by criminals whose activities Bruno helped to uncover while working with law enforcement. 'Boundless cruelty' On July 1, a strict new animal cruelty law came into force in Italy which included sentences of up to four years in prison and €60,000 (£52,000) in fines for intentionally killing an animal with cruelty. The law was named after Michela Vittoria Brambilla, the Italian centre-Right politician and animal rights activist, who pushed for its passage for nearly 20 years. On Sunday, she urged authorities to apply the law with full effect in Bruno's case. 'A nail-filled bait gave a horrible, long and painful death from internal bleeding to he who had saved so many lives. At the thought of such boundless cruelty one should be ashamed of belonging to the human race,' she said. A bloodhound's sense of smell is estimated to be around 1,000 times stronger than a human's and can lock a human scent in its nose, and trail a hunt, for long afterwards. Besides search-and-rescue operations, Mr Caressa revealed that Bruno had also recently been on missions involving animal abuse and illegal dog-fighting gangs. Messages of condolence have poured into the National Dog Training Centre near Taranto, while Piero Bitetti, the city's mayor, called for the quick identification of the culprits. He said: 'Together we must give a strong signal: we will not permit Taranto to be identified with such barbaric acts. Our community deserves to be seen for what it truly is: united, respectful and civil.'
Arab News
06-06-2025
- Entertainment
- Arab News
Recipes for success: Chef Vincenzo Palermo offers advice and a spaghetti al pomodoro recipe
DUBAI: Vincenzo Palermo, head pizza chef at TOTO Dubai, has built his career on one belief: 'Pizza isn't just comfort food, it's a craft.' For the latest updates, follow us on Instagram @ Originally from Apulia in southern Italy, Palermo has spent years refining his skills. His journey began early, watching the baking process in his family kitchen as a child. He went on to study at Rome's API Pizza Academy. Over the past 14 years, his career has taken him from Italy to Russia, France, the US and now the UAE, with his pizzas earning international recognition and awards along the way — including a historic win as the youngest-ever World Champion of Neapolitan Pizza in 2018. When you started out, what was the most common mistake you made? I believed that cooking was just about combining ingredients correctly and adhering strictly to techniques. My focus was on the mechanical aspects of executing everything 'correctly,' but I didn't always bring myself into the dish; that was my biggest mistake. Coming from a family where food was never just food — it was tradition, emotion, and memory — I learned discipline and focus. Over time, I realized that every dish must tell a story. It could be a childhood memory, a moment of celebration, or simply a feeling you want to share, but if you do not put your heart into it, then no matter how perfect the dish appears, it lacks soul. The kitchen is not just about skill and technique, it's a place for passion. Food is a language, and love is the message. That is what I try to pass on now, both to my team and on every plate that leaves the kitchen. What's your top tip for amateur chefs? My journey began in a very humble way. I was just a child when I first stepped into the kitchen, helping my mother, making my first pizzas and simple pastas with curiosity and joy. That passion never left me. So, my top tip is this: Do not underestimate yourself just because you are cooking at home. Get into the flow, cook with heart and love, and do not place limits on what you think is possible. Everything we create in a professional kitchen, even the most refined dishes, can absolutely be recreated at home with the right mindset. Cooking is mostly about emotion, not technique, and that emotion can be felt whether you're in a Michelin-level kitchen or your own. Believe in your hands, trust your ingredients, and enjoy the process. What one ingredient can instantly improve any dish? I'd say flour. The right flour for the right dish is absolutely essential. In Italy, we don't just say 'flour,' we talk about 'tipo 00,' 'semola rimacinata,' 'integrale'… Each type of flour has a specific purpose, and choosing the right one shows respect for the dish and the tradition behind it. Using the right flour is like choosing the right language to express yourself. It's the base of everything, the foundation. Even for home cooks, this choice can make the difference between something good and something truly authentic. When you go out to eat, do you find yourself critiquing the food? As a chef, it is natural to notice the details, but I try to approach it with an open mind. What's the most common mistake or issue you find in other restaurants? A lack of authenticity and a disconnect between the dish and its cultural roots. Authenticity and consistency are key, and when they're missing, it affects the overall experience. When you go out to eat, what's your favorite cuisine or dish to order? Honestly, I love to try everything. For me, eating out is about enjoying food and learning. Every culture has its own traditions, techniques and flavors, and I want to understand the story behind each dish. I'm always curious. I taste something new, study it, and then think about how that ingredient or idea could inspire something in my own kitchen. That is how we grow as chefs — by keeping our minds open and constantly learning from others. What's your go-to dish if you have to cook something quickly at home? Without a doubt, it's spaghetti al pomodoro. What could be more Italian than that? It is full of soul. I love it because it represents everything I believe in: simplicity, quality and passion. When I cook it at home, even if I'm short on time, I give it my full attention, from choosing the best tomatoes and olive oil to making sure the Gragnano pasta is cooked perfectly al dente, which is non-negotiable. What customer request most annoys you? Requests that compromise the integrity of a traditional dish can be challenging. While I fully respect dietary restrictions and personal preferences, altering a classic recipe beyond recognition takes away from its authenticity. I believe in educating diners about the origins and significance of each dish to foster greater appreciation and respect. What's your favorite dish to cook? Pizza. It's more than just my profession, it's a piece of my heart. I have a vivid memory from my childhood: my mother and sister in our home kitchen, cooking pizza in a pan. Of course, it was not the 'right' way by traditional standards — she was not a trained chef, she was a home cook — but, like many Italian mothers, she found her own way to make something special with what she had. Even if the technique was not perfect, the love and passion she put into it made it unforgettable. Sometimes my sister would join her, and for me, that pan pizza became a symbol of family, comfort and creativity. Pizza means everything to me because of what it represents: love, family and the joy of making something beautiful from the heart. What's the most difficult dish for you to get right? For me, it's fish. It may seem simple, but it's not easy to cook perfectly. Fish is delicate. You must respect the texture, the temperature and the timing. One second too much, and it's dry. One second too little, and it's raw. I always need to stay focused and keep learning. That challenge is part of what makes it so rewarding when you get it just right. As a head chef, what are you like? Are you a disciplinarian? Or are you more laidback? Honestly, I can't stand chefs who shout. We've seen it too many times in movies and on TV: the angry chef screaming, throwing pans, creating fear in the kitchen. Unfortunately, this happens in a lot of kitchens. But this is not leadership. This is not how great food is made. The kitchen is not a battlefield, and the people around me are not soldiers or slaves — they are humans, artists, professionals. As any of my team will tell you, I'm calm; I like to joke, and I create a relaxed environment. That doesn't mean we're not serious. When it's time to push, I push. But we push together — fast, sharp, focused — as a team. Respect is the true foundation of a great kitchen. When people feel valued and inspired, not afraid, they cook with love. And that love is what reaches the plate. Chef Vincenzo Palermo's spaghetti al pomodoro recipe Ingredients: 200 gr spaghetti from gragnano 300 gr San Marzano peeled tomato Fresh basil 2 cloves of garlic Salt Pepper 4 tablespoons of extra virgin olive oil Parmesan cheese Instructions: In a pan, gently sauté crushed garlic in olive oil. Add the tomatoes and let cook for about 10–15 minutes and add salt and pepper. In a pot, put water and salt and make it boil. Boil spaghetti until al dente, then transfer it to the sauce with a bit of cooking water. Toss everything together and finish with fresh basil and a drizzle of olive oil. Serve it with a gentle parmesan cheese on the top. Buon appetito!
