Tastings

20 September

other dates available
  • 10:00 - 11:00
  • Bra-Piazza XX Settembre 
  • Università di Scienze Gastronomiche | University of Gastronomic Sciences

Ready to start your day at Cheese in the best possible way? Give yourself the right boost with the most important meal of the day – and have breakfast with a producer! UNISG students propose meetings with two or more producers to begin the day. Each day there are different…

20 September

other dates available
  • 19:00 - 20:00
  • Bra-Piazza XX Settembre 
  • Università di Scienze Gastronomiche | University of Gastronomic Sciences

What better way to end a day at Cheese than a delicious aperitivo? Taste extraordinary foods and first-class drinks while their producers tell you about them in person. Come and discover the stories behind these unique producers to understand how they concoct such wonderful gastronomy. September 20: Antonio Conticello, a…

  • 17:00 - 18:30
  • Bra-Scuole Maschili Courtyard 
  • Casa della Biodiversità | Biodiversity House

Natural aperitivo: Local breeds who graze happily in the open air, animals whose meat is cured without nitrites or nitrates. Making natural charcuterie is possible, as well as being healthy and fair. We’ll wash them down with the wines of Carussin and natural breads, in a tasty aperitivo to discover…

  • 17:00 - 18:30
  • Bra-Scuole Maschili Courtyard 
  • Casa della Biodiversità | Biodiversity House

Natural aperitivo. From Vermont to Brittany to the Valle Sabbia, land of Bagolino Bagoss… This is the perfect chance to taste a rich selection of natural cheeses from across the world, accompanied with sourdough breads and the wines of Carussin. Moderator: Piero Sardo, president of the Slow Food Foundation for…

  • 15:00 - 16:30
  • Bra-Scuole Maschili Courtyard 
  • Casa della Biodiversità | Biodiversity House

Under pressure both to conserve tradition and to modernize, our custodians of dairy biodiversity are at risk of extinction. Here we take a journey through Europe to meet the first Slovakian Presidium, Bryndza 1787, a traditional pastoral production which represents part of the gastronomic heritage of central Europe, as similar…

  • 17:00 - 18:30
  • Bra-Scuole Maschili Courtyard 
  • Casa della Biodiversità | Biodiversity House

Natural aperitivo: Local breeds who graze happily in the open air, animals whose meat is cured without nitrites or nitrates. Making natural charcuterie is possible, as well as being healthy and fair. We’ll wash them down with the wines of Carussin and natural breads, in a tasty aperitivo to discover…

  • 11:00 - 12:30
  • Bra-Scuole Maschili Courtyard 
  • Casa della Biodiversità | Biodiversity House

We start with one of the extremes of the globe: the first raw milk cheesemaker in Australia. The next stops on our voyage around the world are in the Americas, where in recent years the true quality and value of raw milk has finally been put under the spotlight. From…

  • 17:00 - 18:30
  • Bra-Scuole Maschili Courtyard 
  • Casa della Biodiversità | Biodiversity House

Natural aperitivo: From the Netherlands to Bulgaria, from the UK to the Langhe hills of Piedmont… This is the perfect chance to taste a rich selection of natural cheeses from across the world, accompanied with sourdough breads and the wines of Carussin. Moderator: Francesco Nota, Slow Food Free entry with…

Free event

20 September

other dates available
  • 20:30 - 21:30
  • Bra-Piazza XX Settembre 
  • Università di Scienze Gastronomiche | University of Gastronomic Sciences

Some of the greatest gelato-makers from Italy and beyond tell us about their ideas of recovered gelato. There are three themes: forgotten fruits and wild herbs; recovered traditions and the tastes of memory; and products at the end of their life cycle. There’ll be an alcoholic gelato aperitivo which mixes…

  • 13:00 - 14:00
  • Bra-Piazza XX Settembre 
  • Università di Scienze Gastronomiche | University of Gastronomic Sciences

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…

  • 16:30 - 17:30
  • Bra-Piazza XX Settembre 
  • Università di Scienze Gastronomiche | University of Gastronomic Sciences

Slow Food Presidia from Piedmont: from mountain honeys to raw milk cheeses. In this workshop we’ll trying to understand how to recognize honeys by their color, smell and flavor (and also by their labels), and pairing three of the members of the High Mountain Honeys Presidium with as many cheeses…

20 September

  • 15:00 - 16:00
  • Bra-Piazza XX Settembre 
  • QBA – Quality Beer Academy

In 1084 Saint Arnold of Soissons taught her monks how beer was a good way to stop the spread of diseases, as the water was often contaminated. We discover Belgian abbey beer and the history of Steenbrugge through a guided tasting of four such beers. Event bookable at www.qualitybeeracademy.it or…

  • 16:30 - 17:30
  • Bra-Piazza XX Settembre 
  • QBA – Quality Beer Academy

Water, malt and hops are the three pillars of German beer going back to 1516, when the famous Purity Law (Reinheitsgebot) was adopted. We’ll discover how this combination of three ingredients can give rise to such a diverse range of beers with the help of Master Brewer Marc Rauschmann. Event…

  • 18:00 - 19:00
  • Bra-Piazza XX Settembre 
  • QBA – Quality Beer Academy

Though they’ve only been rediscovered in recent years, sour beer made using mixed fermentation and spontaneous fermentation has a history which goes back centuries. Here we’ll discover their history, characteristics and curiosities through a guided tasting of four sour beers. Event bookable at www.qualitybeeracademy.it or at the QBA stand during…

  • 16:30 - 17:30
  • Bra-Piazza XX Settembre 
  • QBA – Quality Beer Academy

Pajottenland is an agricultural region south of Brussels, home to one of the most complex and appreciated brewing traditions in the world: Lambic. Karel Boon of Brouwerij Boon tells us about the history and characteristics of Lambic through a guided tasting of some of the beers produced by his family-owned…

  • 18:00 - 19:00
  • Bra-Piazza XX Settembre 
  • QBA – Quality Beer Academy

The United States are without doubt the homeland of the new wave brewing. Together with Matt Brynildson, head brewer di Firestone Walker, we discover the history of the brewery and the style which has revolutionized the American craft beer movement, through a tasting of four beers from old favorites to the latest…

  • 15:00 - 16:00
  • Bra-Piazza XX Settembre 
  • QBA – Quality Beer Academy

From Norbert of Xanten and Hildegard of Bingen right up to the present day, the tradition of Kloster breweries has been a constant presence in the country of the famous Purity Law (Reinheitsgebot). We discover the story of German monastic brewing through a guided tasting of four beers. Event bookable…

  • 16:30 - 17:30
  • Bra-Piazza XX Settembre 
  • QBA – Quality Beer Academy

Besides the classic productions of Firestone Walker, in Paso Robles spacious cellar there are vintage barrels, a series of complex beers in the English tradition aged in oak barrels of different size and origin. A guided tasting of four different wood-aged beers by Matt Brynildson, head brewer at Firestone Walker.…

  • 18:00 - 19:00
  • Bra-Piazza XX Settembre 
  • QBA – Quality Beer Academy

Among the most important and well-established traditions in Belgian brewing are the Kriek and Framboise, produced with the use of fresh fruit (particularly cherries and raspberries) and spontaneous fermentation. Karel Boon of Brouwerij Boon tells us about the history and stylistic character of these beers through a guided tasting of…

20 September

other dates available
  • 15:30 - 18:00
  • Bra-Piazza XX Settembre 
  • Università di Scienze Gastronomiche | University of Gastronomic Sciences

How to ensure the perfect visit to Cheese 2019 without the risk of missing any of the most unusual and delicious cheeses on offer? What wild herbs would go best with your lunch? Which herbs can you find around Bra, and how can you recognize the edible ones? During Cheese,…

  • 11:00 - 12:00
  • Bra-IPC Velso Mucci 
  • Aula Laboratori | Workshop Rooms

A culinary journey through the tasting of five “supernatural” cheeses made from goat and sheep milk selected by the iSAGE project team for Cheese 2019, paired with organic sourdough breads and focaccia. Come and taste our supernatural sandwiches conceived by the cheese master Loanna from “Toma e Tomi” in collaboration…

Free event
  • 11:00 - 12:00
  • Bra-IPC Velso Mucci 
  • Aula Laboratori | Workshop Rooms

A culinary journey through the tasting of five “supernatural” cheeses made from goat and sheep milk selected by the iSAGE project team for Cheese 2019, paired with organic sourdough breads and focaccia. Come and taste our supernatural sandwiches conceived by the cheese master Loanna from “Toma e Tomi” in collaboration…

  • 11:00 - 12:00
  • Bra-Scuole Maschili Courtyard 
  • Regione Puglia – Slow Food Puglia

I formaggi pugliesi naturali – Caciocavallo podolico e canestrato. Intervengono: Virginio Frumenzio, dottore in Scienze e tecnologie delle produzioni animali Allevatore di capra garganica e vacca podolica Ingresso libero fino a esaurimento posti.