The Cooks’ Alliance: butter traditions

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 Piedmont we welcome Marta Foglio of Foodopia in Biella, and from Tuscany we welcome Cristian Borchi of Antica Porta di Levante in Vicchio. 

Through their dishes these two cooks explore the traditions around butter, the production of which is still going strong in some regions of Italy. 

For Marta, butter is the expression of a specific breed, the Pezzata Rossa d’Oropa cattle, which is small, tenacious and particularly well-suited to alpine pastures. Its milke is used to make Upper Elvo Raw Milk Butter, Slow Food Presidium, which you’ll taste in its pure form, scented with mountain thyme.  

The Tuscan side of the tasting is composed of an ancient grain pasta with butter and Massese lemon; bread, butter and marmalade. The bread too is made with ancient grains, while the marmalade will be made of either gooseberry, medlar or Londa queen peach.

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).

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