The Cooks’ Alliance: Abruzzo from canestrato to ventricina

Last year put all of us the test, and few industries were harder-hit than hospitality. At Cheese we present some of the members of the Slow Food Cooks’ Alliance, their stories and work. From Abruzzo, we have Massimiliano Colelli, chef at La Scarpetta di Venere in Campo di Giove.  

The restaurant is distinguished by a cuisine which uses exclusively native, local ingredients from the Majella National Park, and for its vast range of organic-certified, pasture-raised cheeses. 

One of Massimiliano’s specialties that you can taste here is mugnaia, a dish made using two Slow Food Presidia: Vastese Ventricina, a cured meat made with the noblest cuts of the pig (the thighs, loin and shoulder) seasoned with salt and mild ground chili pepper, or sometimes with wild fennel and a sprinkling of pepper; and Castel del Monte Canestrato, one of the finest testaments to the culture of transhumance in Abruzzo and the dairy productions that derive from it. 

Buy your Taste Workshop ticket now and prepare to experience all the goodness that cheese can offer! Come and discover the multiple connections between the animal kingdom and the work of herders, cheesemakers and affineurs. Tickets are on sale online until September 16. During the days of the event any free places will be on sale at the Event Reception. 

In line with current regulations, the events at Cheese 20201 are reserved exclusively for visitors in possession of an EU Digital COVID Certificate (also known as a Green Pass).

Cover image Castel del Monte Canestrato, Slow Food Presidium, Abruzzo | Ph. Valerie Ganio Vecchiolino

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