The vineyards and mountain pastures of the Presidia


Pollenzo, Italy

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September 19th at 15:00 in your time zone

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A journey across the north of Italy, from mountain pastures to the heroic vineyards of Piedmont and Trentino-Alto Adige/Südtirol, where we find some of the most interesting Slow Food Presidia of their respective regions, proposed here in different vintages and with different levels of aging.  

In Piedmont we pair raw milk Coazze Cevrin cheese made from a mix of Chamois goat milk and cow milk with Carema wine cultivated on terraces in a natural amphitheater which stretches up from 300 to 600 meters above sea level. The terraces make the soil on the steep slopes cultivable and prevent erosion; the growers have also introduced the pergola system, with a framework of beams often supported by pillars. Apart from holding up the whole pergola system, these truncated cones of stone also have another important function. The stone heats up during the day and releases its warmth overnight, helping maintain a milder microclimate among the vines. 

Our second pairing is Robiola di Roccaverano, a historic goat cheese whose aging aids the development of pastoral aromas, together with Strevi Moscato Passito. To make it, the healthiest and loosest bunches are selected and packed into crates. The grapes are then laid out on racks in the open air to dry, and carefully covered at night.  

From Trentino-Alto Adige/Südtirol, we have the Sole, Rabbi and Pejo Valleys Raw Milk Casòlet, a mountain cheese made from full-fat milk and without cooking the curds, together with Vino Santo Trentino. Loose bunches from old vineyards in specific small plots are the only grapes that can survive the lengthy raisining required to make this wine. The grapes are picked late, when very ripe, and laid out on racks in lofts. Constant ventilation is guaranteed year-round by the “ora del Garda,” the wind blowing from the nearby lake. 

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 Raw Milk Casòlet, Slow Food Presidium, Trentino-Alto Adige | Ph. Slow Food Archive

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Event languages: IT, EN

Event location: 
Piemonte - Pollenzo, Wine Bank
Piazza Vittorio Emanuele II, 13 - Pollenzo (Italy)

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