22 September

Piedmont: alpine valley goat cheeses

Bra-IPC Velso Mucci

Mountain 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 Juri Chiotti, a little over 30, who has returned to the Varaita Valley after gaining a Michelin star in a restaurant in Cuneo, filled with conviction: “whatever job you do, but chefs in particular, you do it better in the land you know best. And I know every angle of this valley, every producer. I know the places to forage for wild herbs. I can give the best of myself here.” With Juri, and across two dishes made with the cheeses of Gian Vittorio Porasso (Tuma d’crava – La servaja), we’ll talk about the mountains as a choice, and how the dedication of chefs and cheesemakers can be the basis for the recovery and protection of mountain valleys.

We’ll taste:

  • a first course of fresh pasta made of milk and flour, with a goat ragù and matured toma cheese
  • a second course which includes aromatic curds and hay

The dinner will be paired with Dogliani Superiore 2011 by Cantina San Fereolo and Langhe Nascetta Cecilia 2018 by Cascina Corte.

Event bookable online until 12 pm on September 19. For bookings during the event, check availability at the Events Reception.

IPC Velso Mucci: Via Craveri, 8

22 September

19:00 - 20:15

Aula Laboratori | Workshop Rooms
Total of seats
Seats available:
25 €
Price for members
20 €