22 September

Sardinia: island cheeses and wines

Bra-IPC Velso Mucci

In homage to a land that has suffered a lot, where sheep’s milk is a symbol of the gastronomic culture, with centuries of history that has shaped the very spirit of the island and its people, a culture we can’t afford to lose for mere commercial reasons.

A journey through the millenary tradition of Sardinia to discover the finest examples of its cheesemaking art.  The workshop  presents Slow Food Presidia, including two sheep cheeses, Shepherds’ Fiore Sardo and Osilo Pecorino, and the stretched-curd cow milk Casizolu, as well as some authentic rarities from the Ark of Taste like the Axridda Cheese, which is covered in a layer of clay (or axridda, in the Sardinian language) to protect it from the high temperatures.

The cheeses will be paired with the wines of Cantina Quartomoro and Cantina di Santadi.

Event bookable online until 12 pm on September 19. For bookings during the event, check availability at the Events Reception.

IPC Velso Mucci: Via Craveri, 8

22 September

13:00 - 14:15

Stand:
Aula Laboratori | Workshop Rooms
Total of seats
51
Seats available:
4
Price:
25 €
Price for members
20 €