The Cooks’ Alliance: from Lazio to Egypt and back

Last year put all of us the test, and few industries were harder-hit than hospitality. At Cheese we welcome cooks from Lazio and Egypt and learn more about the intertwining experiences of Tiziana Favi and Hassan Ismail Gafar of Namo Ristobottega in Tarquinia.  

Hassan brings to Cheese an Egyptian dish of fava beans, fava bean falafel (as opposed to chickpea falafel), while Tiziana offers lemon rice with Roman Tonda Gentile hazlenuts and Roman Countryside Caciofiore, a Slow Food Presidium made with sheep milk and a vegetable rennet extracted from artichoke and cardoon flowers. A workshop that offers a balance of tradition and innovation, in the spirit of Namo.   

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 Roman countryside caciofiore, Slow Food Presidium, Lazio | Slow Food Archive

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