20 September

Getting The Goat: from meat to cheese

Pollenzo-Unisg

A collaborative dinner focused on goat cheese and goat meat, presented by James Whetlor and Alessandro Grano of the UK.

James Whetlor started his project Cabrito to educate people about consuming ‘kid’ goat meat and to reintroduce “waste” products from British dairy production back into the food system. To do this, he supported the Heritage Foods campaign Goatober, helping to spread it throughout Europe and participating in numerous events in Italy, Spain, Ireland, the Netherlands, Germany and the UK.

For cheese, we leave you in the capable hands of Alessandro Grano of La Fromagerie, who brings his careful focus on seasonality and high-quality ingredients from London to Bra via Puglia.

Menu

Amuse-bouche

Goat charcuterie with Piedmontese giardiniera

Orecchiette pasta with goat ragu

Goat shoulder, borlotti beans, roasted Carmagnola peppers and beetroot

Board of goat cheeses

Artisanal ice cream made with goat’s milk, thyme and honey

The dinner will be paired with: Franciacorta Rosé Millesimato, Sebino rosso, Curtefranca rosso and Sebino passito by the Consorzio Franciacorta. To open and close the dinner there’ll be cocktails by Pallini and Barentsz.

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.

20 September

20:30 - 23:00

Stand:
Tavole Accademiche | Academic Tables
Total of seats
66
Seats available:
0
Price:
70 €
Price for members
60 €