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 Emilia Romagna we welcome Belinda Cuniberti of Enoteca La Zaira in Valsamoggia.
The protagonists in this tasting are lamb’s meat, cooked in the Bolognese style of Artusi, and a crème caramel made with Parmigiano Reggiano from White Modenese cows, Slow Food Presidium. This breed’s milk is particularly well-suited to the production of Parmigiano and to dairy in general. This because of the optimal equilibrium between its fat content and protein levels, and for the high levels of K-casein, which make the milk coagulate more quickly and solidly. The Modenese White is a hardy breed, used for milk and meat, and in the past was also used to work the fields.
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 Parmigiano Reggiano from White Modenese cows, Slow Food Presidium, Emilia Romagna | Ph. Marcello Marengo
Event languages: IT, EN
Via Craveri, 8 - Bra (Italy)