22 September Barolo 1999 and raw milk cheese Pollenzo-Banca del Vino | Wine Bank Around the medieval town of Ruffia, the landscape of the Cuneo valleys offers the best summer pastures and rich winter foraging to cows, sheep and goats. These flavors are passed on to their milk, and the cheese which is made from it. In this tasting we combine six raw milk cheeses from Caseificio Rabbia with six of the finest Barolo wines from the mythical 1999 vintage. From the cellar: Barolo Massara Riserva ’99 Castello di Verduno Barolo Bricco Parussi ’99 Gianfranco Bovio Barolo Bussia Dardi Le Rose ’99 Poderi Colla Barolo Vigna la Rosa ’99 Fontanafredda Barolo Vigneto Arborina ’99 Mauro Veglio Barolo Vigneto Corda della Briccolina ’99 Batasiolo Pollenzo, six kilometers from Bra, is the other main hub of Cheese 2019. A special shuttle service will take you from Bra to Pollenzo and back, so you can create your own program and move around easily without using a car. The event can be booked online until 12 p.m. on September 19. During the days of Cheese you can buy any remaining tickets for this and other events at the Event Reception. This Taste Workshops has been designed exclusively for Slow Food members. The non-member cost includes the Slow Food member card, which will be given to you during Cheese. Banca del Vino: Piazza Vittorio Emanuele 13, Pollenzo. 22 September 13:00 - 14:15 Book now Stand: Aula Laboratori | Workshop Rooms Total of seats 32 Seats available: 2 Price: 55 € Price for members 30 € Code: CH19EVE027 Type:Taste Workshop in PollenzoTaste Workshops Theme: Slow CheeseSlow Wine Location: Aula Laboratori | Workshop Rooms Event languages: it, en Organized by: Slow Food Releated: Passacharriera with the Grand Occitan Orchestra Cultural imagination in the Varaita Valley – the Var.tan project and DJ set by Groove Sandwich and Carmine Minichiello Sergio Berardo presents La Quimera Food pairing – QBA beers and Guffanti cheeses Food pairing – QBA beers and Parmigiano Reggiano Natural is possible: Italy, France and the UK Natural is possible: Italy, the USA and Turkey Edible Education: gastronomy as a tool for growth Raw Milk and Cheese: the new Master’s degree at the University of Gastronomic Sciences Slow Food Presidia from Piedmont: high mountain honeys and raw milk cheese Tagged for: Italian cheeseItalyPiedmontraw milkWine and cheese pairing