This page is dedicated to the many events offered by the partners of Cheese. You’ll find most of the event’s partners located in Piazza XX Settembre.
Lurisia signs the labels as one of the healthiest and lightest waters of Europe, and of original and good drinks. The company also pays particular attention to the protection and promotion of the territory, conscious and sustainable use of resources, and to the desire to put people at the center of the business. At Cheese 2017 Lurisia water brings the perfect blend of flavors and pleasures. The good foods of Piedmont’s traditions and the flavors of selected cheeses are exalted by Bolle and Stille. Lurisia’s design, elegance and pleasure in drinking, offers a rich tasting schedule with free participation in its stand at Piazza XX Settembre.
The Consortium of Parmigiano Reggiano will be present at Cheese 2017 with its own stand where mainly the cheesemakers at the event are hosted. Through stories and guided tastings, the aim is to appreciate not only the unique characteristics of the product, but also the differences that come from seasoning, land characteristics, breeds of animals and methods of production that, being completely crafted, brings the unique impressions of the masters. The Consortium will also produce a series of workshops, guiding consumers and restaurateurs to sensorial appreciation of the various characteristics of Parmigiano Reggiano, also presented with some enological and gastronomic delicacies.
As a Slow Food Italia Official Supporter and official partner of the event, Pastificio Di Martino will bring cheeses that reflect the taste and history of Gragnano IGP Pasta. Theme workshops, suggestions on the correct pairing of pasta and cheeses, and tastings will animate the large stand dedicated to the pasta factory. To support the activity of the pizza shop at the fair, once again there will be Slow Food Education Campania, which through entertaining educational moments on the theme, will guide adults and children to discover the secrets that the Di Martino family has been handed over for over one hundred years. However, the participation of the pasta shop also extends beyond its exhibition space, affirming its presence in the Taste Workshop dedicated to the earthquake areas and in the Cooking School Salvatore Tassa: The Eco-Sustainable Cook.
After their success at Slow Fish, with 4000 beers served, 12 workshops sold-out with the participation of more than 300 visitors, Quality Beer Academy returns to Cheese with even more energy: 35 street beer stands and many international guests among them. At the center of all this, American Firestone Walker brewery offers 5 street stands with the presence of Adrian Walker to tell the secrets of the brewery. Speaking of cheeses, we can’t ignore Belgian beers, including the Rodenbach and Boon beers of mixed and spontaneous fermentation. They will also be served at the many events guided by the sommeliers of QBA.
Genoese wine importer and distributor, a leader in the world of super premium distillates and natural wines, Velier will be present also at Cheese 2017 as Official Sponsor of Slow Food Italia and official partner of the event. The choice of Velier to support Cheese 2017 highlights the many points in common between natural cheeses, craft rhum and Triple A wines that populate the Genoese distributor’s portfolio. As the natural wine comes from grapes grown without chemicals, and spontaneously fermented with their own yeasts, also true cheese comes from animals reared on unprocessed pastures, unpasteurized milk and without selected ferments. And consistent with this approach, there will also be handmade rum obtained according to traditional practices. Velier offers a series of appointments that you can read below, and with a cocktail bar open every day from 4 pm. Additionally, Triple A wines selected by Velier will occupy the Free Space. The company is also the protagonist of many Taste Workshops and meetings at the Biodiversity House.
Warning! We remind the participants that this workshop requires courage, creativity, and a pinch of madness. Our protagonists are distillates and liqueurs of mountains produced by Italian and foreign artisans who will accompany us to discover their territory, stories, and production methods. […]
Bra sausage is one of the top products of Piedmontese food traditions. Our beer sommeliers will try to pair it with hop-centered beers: Indian Pale Ales. Booking and payment done at the Quality Beer Academy stand.
Parmigiano Reggiano producers at Cheese tell their stories: Caseificio Rastelli from Solignano in Parma presents a guided tasting of their products and the opening of a wheel using the traditional method. Free tasting. Reservations can be made at the stand.
The King of Cheeses meets artisanal beers along a journey through top-fermentation. Three artisanal beers from Birrificio Croce di Malto in Trecate in Novara will be paired with three ages of Parmigiano Reggiano. Free tasting. Reservations can be made at […]
Le alte bollicine piemontesi del Consorzio Alta Langa Docg, la Robiola di Roccaverano a latte crudo, le nocciole Tonda Gentile. Una “enclave” di sapori, profumi e consistenze di Langa. In collaborazione con Agrilanga e Associazione Regina Nocciola. Ingresso libero fino […]
Parmigiano Reggiano producers at Cheese tell their stories: The Consortium for the Red Cow of Reggio Emilia offers a guided tasting of two ages of Parmigiano Reggiano made with milk from Reggiano Red cows. Free tasting. Reservations can be made […]
The noble art of tea meets the history of Parmigiano Reggiano in a journey of memories and exotic fragrances. A tasting of various ages of cheese paired with infusions from the Royal Tea Company in Turin. Free tasting. Reservations can […]
Diego Bongiovanni, star of the well-known television show Prova del cuoco and ironic chef, involves the public through the use of special mystery boxes where everyone creates combinations and tries to understand the ingredients through using senses. The game is accompanied by […]
Parmigiano Reggiano producers at Cheese tell their stories: The Caseificio Traversetolese from Parma offers a guided tasting of its products. Free tasting. Reservations can be made at the stand.
Rediscovering through studying and tasting, like the three ingredients that give life to beers that are so different from each other. An event reserved for the readers of La Stampa.
Since the 1980s, the United States of America has seen the birth of a craft beer revolution. This movement revolutionized the way we perceive beer worldwide. Adrian Walker from Firestone Walker is one of the main characters of American beer […]
A journey through the Slow Food Presidia, with the presentation and tasting of Parmigiano Reggiano made with milk from Modenese White cows. Free tasting. Reservations can be made at the stand.
Beer and cheese as a pairing is inseparable from Northern European countryside traditions. What about pairing northern beers with typical Italian cheeses? With the help of Luigi Guffanti from Formaggi 1876, in this workshop we will be pairing Kriek, Fromboise and a […]
The European Union’s “Mountain Product” trademark was introduced by EU Regulation 1191/12 in 2013 to classify food products originating in the mountainous areas of Europe. Parmigiano Reggiano is the most important PDO product made in the mountains, with more than […]
Domenico Sorrentino racconta il progetto del panino piemontese Monfrà, un simbolo culinario della nostra regione in grado di unire in modo semplice e diretto le tradizioni produttive di alcuni prodotti rappresentativi del Piemonte.È possibile accedere agli eventi previa registrazione presso […]
Who knows the differences between mezcal and tequila? Has anybody ever seen a palenquero on the job? Do you prefer Paloma or Margarita? Everything you ever wanted to know but were never able to ask on agave will be answered […]
Beer and cheese as a pairing is inseparable from Northern European countryside traditions. What about pairing northern beers with typical Italian cheeses? With the help of Luigi Guffanti from Formaggi 1876, in this workshop we will be pairing fresh raw milk cheeses with […]
The King of Cheeses meets artisanal beers along a journey through top-fermentation. Three artisanal beers from Birrificio Ofelia in Sovizzo in Vicenza will be paired with three ages of Parmigiano Reggiano. Free tasting. Reservations can be made at the stand.
Mauro Ravetto, authoritative representative of Lurisia’s local restaurant Osteria Ca ‘di Bacco, presents some dishes reflecting the different flavors of the territory, served with Lurisia water appropriate for each serving. Free entry while seats last.
Around 60% of the world’s hop is produced only in two regions: Yakima Valley in Washington State and Hallertau in Bavaria. The quality of the hops from these regions is renowned all over the world and they are often used in […]
Versatility makes the King of Cheeses an invaluable ally in the kitchen. During this event we’ll discover how to pair various ages of Parmigiano Reggiano with recipes. Free.
An aperitivo with tastings of Quality Beer Academy beers and products of Zena Zuena, a Genoese focacceria from Denis Pirrello. Booking and payments done at the Quality Beer Academy stand.
It might seem like a recent creation, a product of the latest experimentations by the international beer movement. Barley wines, before being encoded by the English tradition, has a history with much deeper roots. Marc Rauschmann from BraufactuM presents his interpretation of […]
Parmigiano Reggiano is the cheese with the longest minimum aging among all PDOs. We embark on a guided tasting through different ages of Parmigiano Reggiano to appreciate the visual, structural and aromatic changes, starting from 12 months. Free tasting. Reservations […]