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 and Trentino we share an experience of pastures and mountain refuges.
From Piedmont we have the Paraloup Refuge of Rittana, in the Stura Valley. This is where cook Valeria Morichi and herder Gian Vittorio Porasso have established their pact with pastures, milk and goat cheese, and a cuisine that’s closely tied to the local area. From these high pastures you can taste a goat milk cheesecake, and a plate of delicious goat cheeses.
From Trentino we have the Maranza Refuge, in the mountains above Trento. The cook, Paolo Betti, offers typical products of the Trentino pastures: Lagorai Mountain Cheese, Slow Food Presidium, produced from June to September from the milk of Gray Alpine, Brown Alpine and Pezzata Rossa cows; ravioli stuffed with raw milk casòlet, and served with Primiero Mountain Botiro, both Slow Food Presidia.
A workshop that focuses on the essence of the pastures, from the herbs that lend their flavor and aroma to the milk and cheese made 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 Primiero Mountain Botiro, Slow Food Presidium, Trentino Alto Adige | Ph. Alberto Peroli
Event languages: IT, EN
Via Craveri, 8 - Bra (Italy)