Taste Workshops – Wine and Cheese

What’s the perfect combination of wine and cheese? What are the basic rules to follow in order to achieve sensory harmony? What’s the best wine for a fresh, soft cheese? What about a hard, mature cheese?

In the nine Taste Workshops held in Pollenzo, at the Wine Bank, we try to hypothesize a few responses to these questions, guiding you on a journey through pastures and vineyards to discover truly excellent products.

Pollenzo, six kilometers from Bra, is the other main hub of Cheese 2019. A special shuttle service will take you from Bra to Pollenzo and back, so you can create your own program and move around easily without using a car.

  • 16:00 - 17:15
  • Pollenzo-Banca del Vino | Wine Bank 
  • Aula Laboratori | Workshop Rooms

A selection of the finest labels of the prince of wines, Barbaresco, in combination with Parmigiano Reggiano from the mountains produced by Ferrari in Ossago Lodigiano. The event concludes with a plate by the Michelin-star chef Ugo Alciati of Guido Ristorante in Serralunga d’Alba, Fontanafredda. We’ll taste the following Barbaresco…

  • 19:00 - 20:15
  • Pollenzo-Banca del Vino | Wine Bank 
  • Aula Laboratori | Workshop Rooms

The products of mountain dairies, commonly known as “malga” in Italian, offer the best guarantee of naturalness in cheese: healthy animals feeding on fresh grass, whose milk is worked with traditional processes. Here we’re tasting extraordinary cheeses like the Bagolino Bagòss and the Historic Rebel (both Slow Food Presidia), Strachitunt…

  • 13:00 - 14:15
  • Pollenzo-Banca del Vino | Wine Bank 
  • Aula Laboratori | Workshop Rooms

Gargano Caciocavallo Podolico made from the milk of the Podolica cow and goat cheeses like the Cacioricotta and Canestrato made from the milk of the Gargano Goat mark the beginning of a journey from Presidium to Presidium, starting in Puglia and heading north. After Gargano we move to Friuli Venezia…

  • 16:00 - 17:15
  • Pollenzo-Banca del Vino | Wine Bank 
  • Aula Laboratori | Workshop Rooms

Accompanied by the great Vittorio Beltrami, who has dedicated his life to cheesemaking, we’ll taste some of the finest specialties of this cheese artist. The agricultural traditions of the Bucci family have their roots in ancient times, too, a company dedicated to the organic production of two great wines from…

  • 19:00 - 20:15
  • Pollenzo-Banca del Vino | Wine Bank 
  • Aula Laboratori | Workshop Rooms

Guffanti, a company of affineurs established in Arona in 1876, likes to define itself as a “family cemented by rennet”. Today Carlo Guffanti Fiori and his sons Giovanni and Davide represent the fourth and fifth generations. They present a selection of the best alpine cheeses, proposed in combination with Amarone…

  • 13:00 - 14:15
  • Pollenzo-Banca del Vino | Wine Bank 
  • Aula Laboratori | Workshop Rooms

Around the medieval town of Ruffia, the landscape of the Cuneo valleys offers the best summer pastures and rich winter foraging to cows, sheep and goats. These flavors are passed on to their milk, and the cheese which is made from it. In this tasting we combine six raw milk…

  • 16:00 - 17:15
  • Pollenzo-Banca del Vino | Wine Bank 
  • Aula Laboratori | Workshop Rooms

When we talk about natural cheese, we mean cheese made without added industrial ferments, which begin with well managed farming (healthy animals which graze freely for most of the year) and continue with non-pasteurized milk which fully conserves its aromatic and nutritional integrity. We propose six great natural raw milk…

  • 19:00 - 20:15
  • Pollenzo-Banca del Vino | Wine Bank 
  • Aula Laboratori | Workshop Rooms

When we think of the most characteristic products made using buffalo milk, we usually think first of mozzarella: after all, it’s one of the most renowned, recognized and appreciated Italian foods all over the world. But buffalo milk is much more than that! This workshop is dedicated to a tasting…

  • 13:00 - 14:15
  • Pollenzo-Banca del Vino | Wine Bank 
  • Aula Laboratori | Workshop Rooms

Parmigiano Reggiano is not an industrial production. Even if, overall, when we talk about this prestigious PDO we’re talking about millions of forms and a sea of milk, the cheesemaking is divided among around 330 dairies, small artisans. While they all respect the same rigid rules, they are distinguished by…