22 September

Sardinian herders

Bra-Scuole Maschili Courtyard

Sardinia’s herders have been living through a crisis in recent years.

In this relatively small land there are three million sheep, whose high-quality milk reflects the rich biodiversity of the island’s pastures, but this milk is predominantly sold to cooperative dairies which use it to make Pecorino Romano and Pecorino Sardo (both European PDOs). Over time these cheeses have thus been massified and trivialized, and the price of milk has collapsed. So what’s the future for pastoralism in Sardinia? The only way forwards means going back: to small-scale raw milk cheesemaking that respects the land and delivers high-quality products that can be sold at the right price. Slow Food has taken up the challenge and is working to develop new Presidia in Sardinia.


Piero Sardo, president of the Slow Food Foundation for Biodiversity


Stefano Olla, coordinator of the project on Sardinian shepherds

Anna Kauber, film director, painter, and writer

Salvatore Bussu, Shepherds’ Fiore Sardo Presidium producers’ coordinator

Giovanni Mele, pecorino della Baronia producer

Rosa Canu, fresa di Ittiri producer

Free entry while seats last.

22 September

11:00 - 12:30

Casa della Biodiversità | Biodiversity House