Dinner Dates

Want to complete your Cheese experience with a truly unforgettable dinner? Look no further.

The Dinner Dates are among the most popular appointments at all Slow Food events, and Cheese 2019 will be no exception!

Where

There are two locations, both in Pollenzo, six kilometers from Bra:

When

Three evenings: Friday, September 20, Sunday, September 22, and Monday, September 23.

Who

Friday, September 20

At Back to the Future we taste the creations of three former students at the University of Gastronomic Sciences. They’ve all decided to put their studies into action in osterias—all featured in the Slow Food guide Osterie d’Italia—reinventing their kitchens with fresh ideas, exceptional raw ingredients and technical skills.

Meanwhile, at the Academic Tables of the University itself, we present a collaborative dinner focused on goat cheese and goat meat, presented by James Whetlor of Cabrito and Alessandro Grano of La Formagerie in the UK, in Getting the Goat

Sunday, September 22

At the Garden Restaurant, Eugenio Boer brings his his balanced, sophisticated and elegant cuisine, offering a dinner based on the forms of milk and pasta, from amuse-bouche to dessert, in Tradition is Innovation.

Monday, September 23

An unmissable homage to the valleys of Cuneo, exploring a simple but dense concept: Behind the best cheese there’s grass. Here we’ll appreciate the rich aromas and nutrients which are naturally conferred to the milk of the animals who graze in the Maritime Alps, characterized by an extraordinary floral variety among the ridges, meadows and rocky landscapes of “our” mountains. To interpret this heritage we have the chefs of Reis – Cibo libero di montagna, Il Nazionale, Lou Pitavin, La Fame and the Locanda del Falco, who’ve all made the mountains of Cuneo a gastronomic destination.

  • 20:30 - 23:00
  • Pollenzo-Albergo dell'Agenzia 
  • Ristorante Garden

Three former students at the University of Gastronomic Sciences who’ve decided to put their studies into action in osterias—all featured in the Slow Food guide Osterie d’Italia—reinventing their kitchens with fresh ideas, exceptional raw ingredients and technical skills behind the stove. This unmissable dinner is your chance to sample cuisine…

Sold out
  • 20:30 - 23:00
  • Pollenzo-Unisg 
  • Tavole Accademiche | Academic Tables

A collaborative dinner focused on goat cheese and goat meat, presented by James Whetlor and Alessandro Grano of the UK. James Whetlor started his project Cabrito to educate people about consuming ‘kid’ goat meat and to reintroduce “waste” products from British dairy production back into the food system. To do…

Sold out
  • 20:30 - 23:00
  • Pollenzo-Albergo dell'Agenzia 
  • Ristorante Garden

It’s written Boer, pronounced b:ur, and this phonetic spelling has become the trademark of his new adventure. Half-Italian, half-Dutch, Eugenio Boer has always been on the move. He discovered his passion for cooking at three years old, together with his grandmother, a professional chef. At 12 he started his first…