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A series of fascinating seminars and debates has been planned for this edition, offering a chance to share thoughts and learn more about the critical issues affecting all aspects of the dairy world.

In particular, we’ll be talking about the quality and nutritional properties of milk, the role and importance of pastures as a resource to be protected, farm animal welfare and the artificial starter cultures that are increasingly used in cheesemaking. Together with experts, farmers and other professionals, we’ll be exploring the biodiversity of the world’s cheesemaking panorama, from the typical products of the Balkans to the rich British tradition (the British Isles are the guest region for the 2013 edition). We’ll also be looking at the issue of labeling for cheeses, the regulatory situation and how effective current labeling is in providing information to the consumer.
This year the meetings will be held in the space within the Slow Food stand, and as previously, booking is not necessary. Entrance is free, subject to availability of places.

A special event, outside the regular scheduled workshops, will discuss counterfeiting in the food world: On Saturday September 21, at 9.30 am (CRB Auditorium – Via Principi di Piemonte 12, Bra) we invite you to participate in the conference Hard to believe: counterfeits in the food system”. Wine, extra-virgin olive oil, cheese… the life and “miracles” of a wide-reaching business, from proclaimed fraud to formally good examples of Italian-sounding productions. 

This conference is part of the project “Bra inimitabile” within the Territorial Plan of Action to Fight Counterfeiting promoted by ANCI (Associazione Nazionale Comuni Italiani) and financed by the Ministry of Economic Development, Directorate-General for the Fight against Counterfeiting-UIBM.

Moderated by Mara Monti, co-author of Cibo criminale. Il nuovo business della mafia italiana, (“Criminal Food: The Italian mafia’s new business”), Newton Compton, 2013

12events found

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Code Descrizione

CHC01

Cheese from the British Isles: a tradition to rediscover

20/09/2013 11:00

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CHC02

Who cares about animal welfare?

20/09/2013 14:00

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CHC03

Protecting and enhancing Mediterranean flavours

20/09/2013 16:30

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CHC04

The mountain lives, if great cheeses do

21/09/2013 11:00

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CHC05

Transparency is an authentic revolution

21/09/2013 14:00

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CHC06

The pasture, a resource to protect

21/09/2013 16:30

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CHC07

Raw or pasteurized, but above all: what kind of milk is it?

22/09/2013 11:00

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CHC08

Eastward, the treasures hidden in the Balkans

22/09/2013 14:00

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CHC09

What do bees have to do with cheese?

22/09/2013 16:30

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CHC10

Natural or Selected? The role of fermentation for a quality cheese

23/09/2013 11:00

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CHC11

Buffalos or Bluffs?

23/09/2013 14:00

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CHC12

Hard to believe: counterfeits in the food system

21/09/2013 09:30

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