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 Veneto we welcome Giovanni Caltagirone of 13 comuni, who presents the pasture-raised lamb of local breeds.
The Brogna Sheep, Slow Food Presidium, is a native breed that has lived on the pastures of the Lessinia highlands for centuries, from 1000 to 1800 meters of altitude; the Alpagota Lamb, also a Slow Food Presidium, is raised in an ideal valley for pastoralism, which was the center of the economy in the towns of Alpago, Chies and Tambre until the end of the Second World War.
In this workshop we’ll explore the nutritional and sensory characteristics of their meats, and the aromas and flavors of pastures. The chef also prepares an antipasto of cooked ham and smoked lamb with organic, fermented cabbage from Lessinia, acidic sheep milk ricotta, pomo decio apple and trentosso pear chutney, two ancient, local fruit varieties; and tortellini stuffed with creamed lamb with lavender butter.
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 Alpagota Lamb, Slow Food Presidium, Veneto | Ph. Marco Bruzzo
Event languages: IT, EN
Via Craveri, 8 - Bra (Italy)