21 September Valle d’Aosta: a mountain of excellence Bra-Piazza XX Settembre The region of Valle d’Aosta has a great dairy tradition. Many cheeses produced in the region and recognized throughout the world thanks to the ability of local producers. Andrea Mantegazza, a 1st year graduate degree in Food, Innovation and Management at the University of Gastronomic Sciences, will tell you everything you need to know about this sometimes undervalued land which is rich in history, culture and cheese! There will be a tasting of typical cheeses from Valle d’Aosta. Free entry while seats last. 21 September 13:00 - 14:00 Stand: Università di Scienze Gastronomiche | University of Gastronomic Sciences Free Code: CH19EVE105 Type:PresentationTastingsUNISG Events Theme: Slow Cheese Location: Università di Scienze Gastronomiche | University of Gastronomic Sciences Event languages: it, en Organized by: University of Gastronomic Sciences Releated: Passacharriera with the Grand Occitan Orchestra Cultural imagination in the Varaita Valley – the Var.tan project and DJ set by Groove Sandwich and Carmine Minichiello Sergio Berardo presents La Quimera Food pairing – QBA beers and Guffanti cheeses Natural is possible: Italy, France and the UK Natural is possible: Italy, the USA and Turkey Dinner with the Gastro-education Community of Etnea Edible Education: gastronomy as a tool for growth Slow Food Presidia from Piedmont: high mountain honeys and raw milk cheese The science of cheese presented by Good Mood Food Tagged for: Italian cheeseItaly