The first activities of plant genetic collection and management in Friuli venezia Giulia begun in 1977-82 by CRSA (Centro Regionale Sperimentazione Agraria) nowadays ERSA. The object was the preservation of local varieties (in particular for apple and other fruit species, common bean, open pollinated maize) exposed to a high risk of genetic erosion in the difficult post-earthquake period. Friut trees and vine germplasm was then managed through field genebanks in several location. Approximately 50 open pollinated maize populations and 144 of vining bean were collected and described during that period. Bena and maize germplasm was then utilized in breeding programs in the decade '80-'90. Since 2001 investigations for collecting and preserving old varieties were started again, and further actions in the safeguarding of threatened PGR were conducted inthe frame of a National Program of the Ministery for Agricultural Policy (MIPAF), named "Biodiversity and Genetic Resources". The Regional Law n. 11/2002 "Preservation of Genetic Resources of agricultural and forestry interest" created the Bank of Local Plant Germplasm (BaGAV), located on the University Experimental Farm. It currently maintains 96 accessions of 11 seed species and 4 vegetatively propagated species. The first group involves 74 accessions of climbing bean (P. vulgaris and P. coccineus), described through phenotipic traits and evaluated in replicated trials. Other local populations of open pollinated maize will soon be added. Among the latter, a relevant interest was devoted to the on farm conservation of local Allium spp. in particular the work of collection, characterization and evaluation of a garlic line with pink tunicas of Resia valley, a traditional food product of the region lead to the insertion in the Slowfood list of safeguarded food in 2004. Surveys in the hills and mountains of this region still allow the collection of unique lines belonging to vegetable, aromatic and local flora species. Among the latter, Cicerbita alpina, whose sprouts are utilized in gastronomy and under study for its possible domestication.
