22 September

Natural is possible: raw milk cheese without starters and Triple A wines

Pollenzo-Banca del Vino | Wine Bank

When we talk about natural cheese, we mean cheese made without added industrial ferments, which begin with well managed farming (healthy animals which graze freely for most of the year) and continue with non-pasteurized milk which fully conserves its aromatic and nutritional integrity.

We propose six great natural raw milk cheeses with as many Triple A wines, whose prodcucers are agriculturalists, artisans, and artists.

The combinations:

  • Abruzzo: Castel del Monte Canestrato (Slow Food Presidium) and Feudo D’Ugni, San Valentino in Abruzzo Citeriore, Cristiana Galasso
  • Sicily: Madonie Provola (Slow Food Presidium) and wine by Calabretta di Randazzo, Massimiliano Calabretta
  • Campania: Carmasciano (Ark of Taste) and Cacciagalli di Teano by Diana Iannoccone and Mario Basco
  • Veneto: Grappa Mountain Morlacco (Slow Food Presidium) and Musella, San Martino Buon Albergo, by Maddalena Pasqua di Bisceglie
  • Piedmont: Robiola di Roccaverano (Slow Food Presidium) and wine by Cascina Degli Ulivi, Novi Ligure, Ilaria Bellotti

The cheeses will be paired with “Triple A” (Agriculturist, Artisan, Artist) wines selected by Velier of Genoa.

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.

Banca del Vino: Piazza Vittorio Emanuele 13, Pollenzo.

22 September

16:00 - 17:15

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