Conference: Cheese in Italy from the Medieval to the Modern Age
BRA-Stand Università di Scienze Gastronomiche – Piazza XX Settembre
Conference to discuss the history of a changing reputation. Today, high-quality cheese is well-appreciated. We dedicate attention and care to it, even organize events for it. However, this wasn’t always the case. This conference, held by Antonella Campanini, professor of History of Cusine and Food Culture, will present the most recent history of cheese, in order to find the moment in which its reputation started to take a turn for the better, one that persists today.
Organized by the students of the UNISG Slow Food Convivium
Speaker: Antonella Campanini (UNISG)