22 September

Made in Quebec: raw milk cheese and gin

Bra-Liceo Scientifico Giolitti – Gandino

In the last four years gin has staged a remarkable comeback, leading to incredible growth in the sector and numerous local varieties.

Bobby Grégoire, member of the Slow Food Chef’s Alliance and Canadian food culture specialist, presents an innovative pairing of five gins from Quebec and as many Canadian raw milk cheeses:

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

16:00 - 17:15

Aula Laboratori | Workshop Rooms
Total of seats
Seats available:
30 €
Price for members
25 €