Sample gelato made with Slow Food Presidia, find out more about the importance of bees, sip coffee from Guatemala or Ethiopia, discover cheeses on the verge of extinction and explore what it means to be a young herder today.
Come and start the day with an Ethiopian coffee ceremony, the traditional ritual used to serve Slow Food Presidium coffee from the Harenna Forest, and pastries made using Presidia by Alba-based confectioner Federico Molinari. In the afternoon, continue with the Slow Cheese Workshops (a themed workshop for children and anyone else interested in the world of animal herding and cheese production). Lastly, don’t miss the Ark of Taste aperitivi, featuring a selection of the best cheeses brought to Bra by Slow Food’s guests.
Or just stop by any time during the day and take a break from the bustle of Cheese, enjoying the Presidia Café, the Honey Bar—taste diverse types of honey and meet beekeepers—and Alberto Marchetti’s gelato. And on Saturday 21st and Sunday 22nd, we’ll be ending the day by sipping cocktails… mixed with good, clean and fair ingredients, naturally!
Entrance is free, but places are limited (c. 30 people).
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The Slow Cheese workshops have been created in collaboration with the Dislivelli association (www.dislivelli.eu) and the University of Turin’s Department of Agricultural, Forest and Food Sciences (as part of the ProPast project) with the support of Intesa San Paolo.