22 September Pastoral culture in Lazio Bra-Liceo Scientifico Giolitti – Gandino The 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 by the curing of the crust with around fifteen aromatic and officinalis herbs gathered by hand in the production area. We also have the Marzolina, matured for months in a glass demijohn under olive oil. From the herb to the rennet to the cheese, we discover the benefits of do-it-yourself cheese production, which starts with the diet and the welfare of the animals all the way up to the in-house production of rennet and the conservation of natural microflora present in raw milk. We’ll taste: Pecorino di Picinisco PDO (fresh), raw cow’s milk Pecorino di Picinisco PDO (mature), raw cow’s milk Marzolina, Slow Food Presidium, raw goat’s milk Roman Countryside Caciofiore, Slow Food Presidium, raw cow’s milk Conciato di San Vittore Cheese, Ark of Taste, raw cow’s milk The cheeses are paired with Maturano IGT and Volumnia biodynamic wines by Danilo Scenna. Event bookable online until 12 pm on September 19. For bookings during the event, check availability at the Events Reception. Liceo Scientifico Giolitti – Gandino: Via Fratelli Carando, 43. 22 September 19:00 - 20:15 Book now Stand: Aula Laboratori | Workshop Rooms Total of seats 35 Seats available: 30 Price: 25 € Price for members 20 € Code: CH19EVE020 Type:Taste Workshop in BraTaste Workshops Theme: Slow Cheese Location: Aula Laboratori | Workshop Rooms Event languages: it, en Organized by: Slow Food Releated: Brindisi all’italiana – Bollicine e Parmigiano Reggiano Pluf! Un gioco tra formaggi e montagne Valle d’Aosta: a mountain of excellence Slow Food Presidia from Piedmont: high mountain honeys and raw milk cheese The science of cheese presented by Good Food Mood Italian Presidia: 20 years of the cheesemaking revolution French Naturals Sardinian herders Dutch polder cheese and wine from hills of Piedmont British cheese and Barolo wine Tagged for: goat milkItalian cheesenatural is possiblesheep milk