Chefs are central to Slow Food events and projects. Across the world, knowledgeable cooks are the guardians of our gastronomic traditions, innovators of ingenious culinary techniques and the disciples of food culture. Using their head and hands, chefs use recipes to tell stories of lands, animals and people, teaching us more about our own cultures and taking us on journeys of discovery. There’s no shortage of chefs at Cheese, where they play a vital role as educators, promoters, and a bridge between herders, cheesemakers, affineurs and conscious consumers. DINNER DATES THREE TEAMS In the kitchens of the Garden Restaurant at the Agenzia di Pollenzo and at the Academic Tables of the University of Gastronomic Sciences, three teams of chefs are ready to offer their unique interpretations of the world of cheese: The first team is formed by alumni of the University of Gastronomic Sciences who have started their professional careers as chefs in Slow Food-friendly restaurants such as the Cascina Lago Scuro in Stagno Lombardo, Lombardy, Locanda Solagna in Quero Vas, Veneto, and the Pavesi brothers’ Ostreria in Podenzano, Emilia-Romagna. The second team is formed by chefs from the valleys of Cuneo: Il Nazionale in Vernante, Reis – Cibo libero di montagna in Frassino, La Pace in Sambuco, Lou Pitavin of Marmora and the Locanda del Falco in Valdieri. The third team comes from the UK, and represents two projects dedicated to the promotion of goat cheese and goat meat: Cabrito and La Fromagerie. THE FREE AGENT Eugenio Boer, half-Italian and half-Dutch, is a free agent for the occasion. He’s been cooking since he was 13, a long apprenticeship that saw him work with some of the big names in European cuisine: Alberto Rizzo in Palermo, Kolja Kleeberg in Berlin, Gaetano Trovato in Colle Val d’Elsa, Norbert Niederkofler in Val Badia. In 2017 he won a Michel star for his work at L’Essenza (Milan), and since 2018 he’s been running his own place, Bu:r. A guest of Pastificio di Martino, Boer brings four different cheesy pasta dishes for the occasion. CHEFS AT TASTE WORKSHOPS “Our” chefs will be present at the Taste Workshop, many of them part of the Slow Food Chefs’ Alliance, who’ll enrich the tasting of dairy products with their creations: Juri Chiotti is the protagonist in Choose the mountains: the Varaita Valley, Sunday September 22 at 7 p.m.; Bobby Grégoire presents Made in Quebec, an unmissable tasting of raw milk cheeses and gins from the Canadian province of Quebec, Sunday September 22 at 4 p.m.; the starred chef Ugo Alciati closes the tasting of Barbaresco and mountain Parmigiano Reggiano with a plate made for the occasion, Friday September 20 at 4 p.m.; Miguel Sierra, closes the tasting Cheeses and traditional products from the Camino de Santiago with the dulse de manzana, Sunday September 22 at 1 p.m; Vittorio Fusari brings his vintage plate to the workshop where Piedmontese white wines meet buffalo milk from Campania: mozzarella, oysters, sea water… Sunday September 22 at 7 p.m.