From Flower to Flower: Cheese, Jellies and Herbal Infusions

We pair ovine and caprine cheeses aged with selected herbs and flowers together with fruit jellies, and a refreshing herbal infusion.

One of the special aspects of the University of Gastronomic Sciences is that the sense of community continues even years after graduation. Nicola and Michela met and fell in love in Pollenzo, and they established Azienda Agricola Alba in Molise, which produces extra virgin olive oil, tomato preserves, garden products, and their pride and joy, excellent raw milk ovine and caprine cheeses. Over the past year, they have started aging some of their cheeses with herbs and flowers from the farms of two of their former classmates, Erika from Azienda Agricola Antea and Nicola from Wilden.Herbals. To tell this story of taste and friendship, we will taste these cheeses together with flower and fruit jellies from Antea and a chilled herbal infusion from Wilden.Herbals.

How it works

• Cost: 8€ (6€ for Slow Food members, students and UNISG alumni)
• To reserve a place write to comunicazione@unisg.it
• You can book and pay directly at the UNISG stand during the event.

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

Other info

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