Dinner Dates and Taste Workshops: Cheese mania!

03 August 2023

Cheese enthusiasts from all over the world are returning to Bra: from the United States, Germany, and Switzerland are the most represented, but love for our Dinner Dates and Taste Workshops is a worldwide phenomenon!

Over 50% of the available tickets for these activities have already been booked, with the majority of attendees coming from foreign countries. However, there’s no need to worry, as the program is continuously evolving. Based on the interest and requests from enthusiasts and exhibitors, Cheese 2023 could reach pre-pandemic numbers.

Places sold

More than 50% of the tickets available for these activities have already been booked, a month and a half before the event’s start, with several events already sold out. The United States, Germany, and Switzerland are the most represented countries among the attendees, along with France, Spain, and the Nordic countries.

We recommend checking the program to secure a seat in the most popular events, even for locals. And don’t worry if your vacation plans are approaching: the program is continuously evolving, and you can enjoy a rich taste experience in each of the proposed events, as well as by exploring over 400 exhibitor stands from all over Italy and beyond.

An evening in Pollenzo

Among Cheese’s most anticipated events, this year our Dinner Dates cater to the desires of those who want to sit at the table with Italian and international chefs, from Michelin starts to rising stars of the culinary world, from chefs who have pioneered projects in the world of milk and animal welfare to mountain restaurants, who are closely connected to those who produce cheeses made from pasture-raised milk. There are five Dinner Dates organized during Cheese at the Garden Restaurant of the Albergo dell’Agenzia in Pollenzo, a few kilometers from Bra.

The Dinner Dates in detail:

Pasta, raw milk cheese and… magic! Thursday, September 14, at 8:30 p.m. – at the Academic Tables of Pollenzo

The artisan chefs of the Creatori di Eccellenza present an exclusive dinner of pasta dishes paired with raw milk cheeses. Among the protagonists of the dinner, we have Manolo Allochis from Il Vigneto in Roddi. Creatori di Eccellenza is a project by Confartigianato Imprese Cuneo aimed at promoting businesses, products, and the territory through initiatives focused on cultural enhancement and experiential tourism.

Spanish forests, with Marc Ribas and Ramats de Foc – Friday, September 15, at 8:30 p.m. – at the Garden Restaurant

After the preview on September 14, we kick off with the dishes of Michelin-starred chef Marc Ribas, ambassador of the Ramats de Foc project. Marc Ribas, born in Girona in 1976, completed his studies in Fine Arts before embarking on a new adventure in the culinary world.

The chef arrives directly from Terrassa, an artistic, industrial, and university center in the province of Barcelona, to showcase the Ramats de Foc project and his environmental sensitivity through his dishes. Ramats de Foc involves 16 herders who graze livestock to protect the local flora, often decimated by fires due to climate change. Started in 2016, the project is promoted by Fundación Pau Costa, Gremio de carniceros de Girona, and supported by Cuerpo de Bomberos de la Generalitat de Cataluña.

Juan Camilo Quintero, from Chianti to the Langhe – Saturday, September 16 at 8.30 p.m. – at the Garden Restaurant

In our third Dinner Date, we bring to the table the traditional and exotic cuisine of Michelin-starred chef Juan Camilo Quintero. With Colombian origins and studies at the University of Gastronomic Sciences in Pollenzo, along with experience alongside important names in Italian cuisine, Juan Camilo Quintero has landed at the Relais & Châteaux Borgo San Felice Resort in Castelnuovo Berardenga.

Borgo San Felice has been a Relais & Châteaux residence since 1992, an association committed to inspiring travelers to discover the world consciously, responsibly, and with attention to local communities. It received the Michelin star in 2021 and the Green Michelin star in 2022. We invite you to explore the beauty and philosophy of this reality through the revisited menu for this glimpse of the Langa, featuring a selection of the best local products, combined with the chef’s Latin American roots.

Dîner sur l’herbe with the Slow Food Alliance –Sunday, September 17 at 8.30 p.m. – at the Garden Restaurant

The appointment featuring the chefs of the Italian and international Slow Food Alliance is sold out. This project includes participants like Silverio Nanu from Il Rifugio di Nuoro (Sardinia) and Luigi Montibeller from Trentino, accompanied by the young activist of the Slow Food Youth Network, Ernesto Salizzoni.

The ingredients that will shine in this dinner are products from meadows and pastures, including edible herbs and wildflowers. Also featured are raw milk cheeses and naturally aromatic dairy products, thanks to the biodiversity of the landscapes they come from, as well goat and sheep meats from mountain farms.

Osterie d’Italia: From the mountains of Lombardy to the Alta Langa – Monday, September 18 at 8.30 p.m. – at the Garden Restaurant

Lastly, an unmissable dinner dedicated to the cuisine of two different Osterie d’Italia: ‘L Bunet and Al Resù. ‘L Bunet is a family-run osteria opened in 1979 in Bergolo. The menu, proposed by Emilio Banchero, includes traditional homemade recipes enriched with a selection of rare and special farmhouse cheeses made from raw milk.

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Al Resù is another family-run osteria established in Villa di Lozio, in the Brescia region, in 2012. The restaurant’s location has a long history that also involves grandmother Angela, who now supports Greta Gemmi, awarded as the best young chef by the Osterie guide. The menu changes according to the season, drawing from local products and promising to merge innovation and tradition in dishes that showcase the flavors of the forests.

For these and all other events at Cheese 2023, check out the program!

Our partners

Cheese 2023 is organized by Slow Food and the City of Bra with the support of the Piedmont region and various partners who believe in the project, including Main Partners: BBBell, BPER Banca, Confartigianato Cuneo, E-viso, Parmigiano Reggiano, Pastificio Di Martino, Quality Beer Academy, Reale Mutua. In-Kind Partners: Liebherr, Bormioli Luigi & Bormioli Rocco, Acqua San Bernardo. Green Partners: Pool Pack and Ricrea. Area Partner: Baratti&Milano e Pepino.The event is made possible with the contribution of Fondazione CRC & Fondazione CRT, ATL Langhe Monferrato Roero, the Cuneo Chamber of Commerce & Ascom Bra. Our cultural partner is the Central Institute for Immaterial Heritage.

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