Aperitif on the Grass #1 – Eccellenti & Solidali

Cheese wouldn’t be Cheese without an important part dedicated to tasting. That’s why every day we invite you to our Aperitif on the Grass

An aperitif, but also a narrative that allows you to discover all the beauty and goodness of pasture and meadow products: from cheeses to ice creams, from natural cured meats (made from semi-wild raised animals) to honey and herbal liqueurs. The Aperitif on the Grass is the perfect opportunity to explore the different characteristics of products that originate from pastures and meadows, and to understand their implications for our health. Cheeses that come from pastures and stable meadows are made from milk rich in flavors, antioxidant molecules, and “good” fatty acids like CLA (conjugated linoleic acid) and omega-3s. There’s nothing better than experiencing them firsthand, guided by the producers themselves!

The aperitif on September 15 is dedicated to “Eccelenti e Solidali” (Excellence & Solidarity) Producers.

A group of Slow Food Presidia producers come together to support Slow Food’s project that defends and promotes biodiversity and its guardians. We’ve named them Excellence & Solidarity, and we introduce them for the first time at Cheese. They are Presidia of excellence because they have taken significant steps that led them to build a large and united community of producers. Their products are not only good but also clean and fair; their outcomes have positive economic, social, and cultural impacts. They are Presidia of solidarity because excellence, without solidarity, is an empty word. Thanks to their support, the most recent or fragile Presidia stand on firmer ground and demonstrate that a different kind of agriculture is possible.

They share their stories and the journey they have taken with Slow Food over the years, as we taste their products together.

Speakers:

• Alberto Bettega, director of Caseificio di Primiero
• Dino Negrini, Bonfatti
• Giovanni Cassese, Frantoio Cassese

Tasting guided by:

• Giampaolo Gaiarin, cheese technician and Slow Food Presidia coordinator for Trentino cheeses;
• Marcello Longo, President of Slow Food Puglia

Moderator:

• Antonio Puzzi, Slow Food Italy

Slow Food Presidium producers involved in the project include:

• Bonfatti – Slow Food Presidium of Bologna Salame Rosa and Lyon in Gentile
• Caseificio degli Altipiani e del Vezzena – Vezzena Presidium
• Caseificio Cercen – Sole, Rabbi and Pejo Valleys Raw Milk Casolét Presidium
• Caseificio Presanella – Sole, Rabbi and Pejo Valleys Raw Milk Casolét Presidium and Mountain Trentingrana Presidium
• Caseificio di Primiero – Mountain Trentingrana Presidium, Moena Puzzone Presidium and Puzzone di Moena malga cheese Presidium
• Caseificio Val di Fiemme – Puzzone di Moena malga cheese Presidium
• Caseificio Sabbionara – Mountain Trentingrana Presidium
• Cassese – Ancient olive groves Presidium
• Centonze – Ancient olive groves Presidium

The event is free and open to all. Online reservation is preferred (simply click the “Register” button). We recommend arriving 10 minutes before the start of the event. The organization reserves the right to reassign seats in case of absence within 5 minutes of the start.

Cheese 2023 is organized by Slow Food and the City of Bra from September 15-18. See you there! #Cheese2023

The events are free and open to all. To participate, online registration is appreciated (simply click the “Register” button and provide your email). 

Cheese 2023 is organized by Slow Food and the City of Bra from September 15-18. See you there! #Cheese2023

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