20 SeptemberRecovered gelato16:00 - 17:15 Bra-IPC Velso Mucci Aula Laboratori | Workshop RoomsRecovered gelatoA new “culture of recycling” is gaining ground across the world as people pay more attention to good practice in the kitchen. In reality it’s an ancient art that’s been rediscovered and updated for our modern food habits. “Recovered” gelato is an ice cream which recovers a flavor of memory…Taste Workshop in BraTaste Workshops Sold outTaste Workshop in BraTaste Workshops
20 SeptemberTour de France: historic cheeses conserved by fermiers16:00 - 17:15 Bra-Liceo Scientifico Giolitti – Gandino Aula Laboratori | Workshop RoomsTour de France: historic cheeses conserved by fermiersOur journey through French cheese biodiversity as protected by fermiers starts in Normandy, where a small group of producers makes Raw Milk Farmhouse Camembert and resists the dairy multinationals. We pass on to Burgundy next, with the Raw Milk Farmhouse Époisses, the last such cheese made in the traditional manner.…Taste Workshop in BraTaste Workshops Sold outTaste Workshop in BraTaste Workshops
20 SeptemberThe forms of whey19:00 - 20:15 Bra-IPC Velso Mucci Aula Laboratori | Workshop RoomsThe forms of wheyWhey is the liquid part of milk which separates from the curd during cheesemaking. Containing lactose, protein and mineral salts, some of it is reused to make starters (liquids rich in lactic ferments, which allow the process of turning milk into cheese to begin; this is how Parmigiano Reggiano is…Taste Workshop in BraTaste Workshops Sold outTaste Workshop in BraTaste Workshops
20 SeptemberGod save the cheese!19:00 - 20:15 Bra-Liceo Scientifico Giolitti – Gandino Aula Laboratori | Workshop RoomsGod save the cheese!The United Kingdom has an important dairy tradition which features some of the biggest names in world cheese. Unfortunately, many of these are slowly disappearing, and there remain few producers who make them according to their original recipe, i.e. using raw milk. In a tasting presented by Neal’s Yard Dairy…Taste Workshop in BraTaste Workshops Sold outTaste Workshop in BraTaste Workshops
21 SeptemberLombardy: forms of milk from the Alps to the plains13:00 - 14:15 Bra-IPC Velso Mucci Aula Laboratori | Workshop RoomsLombardy: forms of milk from the Alps to the plainsWhile Italian cheeses often have names that can be immediately connected with their identity, they are just as many Italian cheeses with simple names like “formaggio”, “cacio”, “formaggella” or “formaggino”, which all mean, more or less, “cheese”. This doesn’t mean they lack character, of course, or that they don’t have…Taste Workshop in BraTaste Workshops Sold outTaste Workshop in BraTaste Workshops
21 SeptemberNetherlands: cheese from the polders13:00 - 14:15 Bra-Liceo Scientifico Giolitti – Gandino Aula Laboratori | Workshop RoomsNetherlands: cheese from the poldersYou can’t talk about Dutch cheese without mentioning the polders. It is here, in boundless meadows crisscrossed by a network of canals that run through fields rich in white clover and ryegrass, that cattle breeding has historically been the most important and sometimes the only agricultural activity. Today, in the…Taste Workshop in BraTaste Workshops Sold outTaste Workshop in BraTaste Workshops
21 SeptemberBuffalo and chocolate16:00 - 17:15 Bra-IPC Velso Mucci Aula Laboratori | Workshop RoomsBuffalo and chocolateChocolate goes well with everything! You can match it with red meat, fish, spices, fresh fruit or dry, and obviously with cheese. Silvia Federica Boldetti, Pastry Queen 2016, has dedicated her life to her two great passions, pastry and writing. She’ll guide us on a novel food pairing, where we…Taste Workshop in BraTaste Workshops Sold outTaste Workshop in BraTaste Workshops
21 SeptemberArk of Taste cheeses and European Presidia16:00 - 17:15 Bra-Liceo Scientifico Giolitti – Gandino Aula Laboratori | Workshop RoomsArk of Taste cheeses and European PresidiaTo date there are over 450 cheeses and dairy products on board the Ark of Taste, coming from every continent, and 102 Presidia dedicated to the world of milk and cheesemaking. In this workshop we offer a small panorama of Ark of Taste cheeses and European Presidia cheeses. We’ll taste:…Taste Workshop in BraTaste Workshops Sold outTaste Workshop in BraTaste Workshops
21 SeptemberMilk in the Veins19:00 - 20:15 Bra-IPC Velso Mucci Aula Laboratori | Workshop RoomsMilk in the VeinsA tasting of some of the finest cheeses being made by young Italian producers with milk in their veins, keeping their family traditions alive through sacrifice and with great passion. From Trentino to Molise via Tuscany and Marche: a tour that links dairy heritage with a vision of the future…Taste Workshop in BraTaste Workshops Sold outTaste Workshop in BraTaste Workshops
21 SeptemberIreland and Australia: raw milk and cheesemakers who resist19:00 - 20:15 Bra-Liceo Scientifico Giolitti – Gandino Aula Laboratori | Workshop RoomsIreland and Australia: raw milk and cheesemakers who resistIn some countries raw milk is more tightly controlled than guns. It seems absurd, but’s that the way it is. In some countries, like the USA, Australia and Ireland, the legality of making cheese with raw milk is the result of long and ultimately successful campaigns, while in other countries…Taste Workshop in BraTaste Workshops Sold outTaste Workshop in BraTaste Workshops
22 SeptemberSardinia: island cheeses and wines13:00 - 14:15 Bra-IPC Velso Mucci Aula Laboratori | Workshop RoomsSardinia: island cheeses and winesIn homage to a land that has suffered a lot, where sheep’s milk is a symbol of the gastronomic culture, with centuries of history that has shaped the very spirit of the island and its people, a culture we can’t afford to lose for mere commercial reasons. A journey through…Taste Workshop in BraTaste Workshops Sold outTaste Workshop in BraTaste Workshops
22 SeptemberSpain: traditional cheeses from the Camino de Santiago13:00 - 14:15 Bra-Liceo Scientifico Giolitti – Gandino Aula Laboratori | Workshop RoomsSpain: traditional cheeses from the Camino de SantiagoAlimentos del Camino de Santiago was one of the first Slow Food communities in Spain, founded with the objective of promoting and protecting the traditional foods along the Way of St. James. Here we’ll taste some of its most characteristic cheeses, but also other foods and drinks which together tell…Taste Workshop in BraTaste Workshops Sold outTaste Workshop in BraTaste Workshops
22 SeptemberThe Queen of Sicilian Pastry: sheep’s milk ricotta16:00 - 17:15 Bra-IPC Velso Mucci Aula Laboratori | Workshop RoomsThe Queen of Sicilian Pastry: sheep’s milk ricottaAmong the most characteristic ingredients of Sicilian pastry, as well as almond, is ricotta. Made with sheep’s milk, we explore a panorama of Sicilian pastry in this workshop. We’ll taste: Ricotta cannoli, the typical sweet of Carnival Cassata, which traces its roots to Arab recipes reworked by the pastry chefs…Taste Workshop in BraTaste Workshops Buy event now Taste Workshop in BraTaste Workshops
22 SeptemberMade in Quebec: raw milk cheese and gin16:00 - 17:15 Bra-Liceo Scientifico Giolitti – Gandino Aula Laboratori | Workshop RoomsMade in Quebec: raw milk cheese and ginIn the last four years gin has staged a remarkable comeback, leading to incredible growth in the sector and numerous local varieties. Bobby Grégoire, member of the Slow Food Chef’s Alliance and Canadian food culture specialist, presents an innovative pairing of five gins from Quebec and as many Canadian raw…Taste Workshop in BraTaste Workshops Sold outTaste Workshop in BraTaste Workshops
22 SeptemberPiedmont: alpine valley goat cheeses19:00 - 20:15 Bra-IPC Velso Mucci Aula Laboratori | Workshop RoomsPiedmont: alpine valley goat cheesesMountain valleys are often associated with the idea of abandoned or depopulated places, young people who go elsewhere to search for work. Bucking that trend, we can talk of a “return” to the mountains and valleys, and the protagonists of this phenomenon are young people too. One of them is…Taste Workshop in BraTaste Workshops Buy event now Taste Workshop in BraTaste Workshops
22 SeptemberArk of Taste, Presidia and cheeses from the Lazio countryside19:00 - 20:15 Bra-Liceo Scientifico Giolitti – Gandino Aula Laboratori | Workshop RoomsArk of Taste, Presidia and cheeses from the Lazio countrysideThe Lazio countryside is testament to ancient pastoral traditions and a connection with the land that is expressed through unique products. Among these, the Roman Countryside Caciofiore—made with vegetable rennet obtained from the flowers of green or globe artichokes (Cynara cardunculus o Cynara scolimus)—the Conciato di San Vittore Cheese, characterized…Taste Workshop in BraTaste Workshops Buy event now Taste Workshop in BraTaste Workshops
23 SeptemberThe French master affineur: a lesson by Hervé Mons13:00 - 14:15 Bra-Liceo Scientifico Giolitti – Gandino Aula Laboratori | Workshop RoomsThe French master affineur: a lesson by Hervé MonsCheese is a system that puts environmental factors together with animal welfare, milk quality and human skill in order to transform these elements into a quality product. If our objective is to conserve the flavors, consistencies, aromas, peculiarities and—most importantly of all—the pleasure food, we need living cheeses which express…Taste Workshop in BraTaste Workshops Sold outTaste Workshop in BraTaste Workshops
23 SeptemberSlovakia: cheese and beer, pastures and flowers13:00 - 14:15 Bra-IPC Velso Mucci Aula Laboratori | Workshop RoomsSlovakia: cheese and beer, pastures and flowersA workshop dedicated to the virgin soils of the Tatra National Park and the Podpol’anie region, respectively in northern and central Slovakia. Here the hills and mountains provide the ideal environment for the production of specialties such as Zazrivsky Korbacik, a steamed cow’s milk cheese with an unusual braided whip-like shape;…Taste Workshop in BraTaste Workshops Buy event now Taste Workshop in BraTaste Workshops