Taste Workshops

20 September

  • 16:00 - 17:15
  • Bra-IPC Velso Mucci 
  • Aula Laboratori | Workshop Rooms

A new “culture of recycling” is gaining ground across the world as people pay more attention to good practice in the kitchen. In reality it’s an ancient art that’s been rediscovered and updated for our modern food habits. “Recovered” gelato is an ice cream which recovers a flavor of memory…

21 September

  • 13:00 - 14:15
  • Bra-IPC Velso Mucci 
  • Aula Laboratori | Workshop Rooms

While Italian cheeses often have names that can be immediately connected with their identity, they are just as many Italian cheeses with simple names like “formaggio”, “cacio”, “formaggella” or “formaggino”, which all mean, more or less, “cheese”. This doesn’t mean they lack character, of course, or that they don’t have…

  • 16:00 - 17:15
  • Bra-IPC Velso Mucci 
  • Aula Laboratori | Workshop Rooms

Chocolate goes well with everything! You can match it with red meat, fish, spices, fresh fruit or dry, and obviously with cheese. Silvia Federica Boldetti, Pastry Queen 2016, has dedicated her life to her two great passions, pastry and writing, will guide us on a novel food pairing, where we…

  • 13:00 - 14:15
  • Bra-IPC Velso Mucci 
  • Aula Laboratori | Workshop Rooms

In homage to a land that has suffered a lot, where sheep’s milk is a symbol of the gastronomic culture, with centuries of history that has shaped the very spirit of the island and its people, a culture we can’t afford to lose for mere commercial reasons. A journey through…

  • 16:00 - 17:15
  • Bra-IPC Velso Mucci 
  • Aula Laboratori | Workshop Rooms

Among the most characteristic ingredients of Sicilian pastry, as well as almond, is ricotta. Made with sheep’s milk, we explore a panorama of Sicilian pastry in this workshop. We’ll taste: Ricotta cannoli, the typical sweet of Carnival Cassata, which traces its roots to Arab recipes reworked by the pastry chefs…

  • 19:00 - 20:15
  • Bra-IPC Velso Mucci 
  • Aula Laboratori | Workshop Rooms

Mountain valleys are often associated with the idea of abandoned or depopulated places, young people who go elsewhere to search for work. Bucking that trend, we can talk of a “return” to the mountains and valleys, and the protagonists of this phenomenon are young people too. One of them is…

  • 16:00 - 17:15
  • Bra-Liceo Scientifico Giolitti – Gandino 
  • Aula Laboratori | Workshop Rooms

Our journey through French cheese biodiversity as protected by fermiers starts in Normandy, where a small group of producers makes Raw Milk Farmhouse Camembert and resists the dairy multinationals. We then move on to Brittany and the Gwell cheese made with the milk of the Breton Pie Noir Cow and…

  • 19:00 - 20:15
  • Bra-Liceo Scientifico Giolitti – Gandino 
  • Aula Laboratori | Workshop Rooms

The United Kingdom has an important dairy tradition which features some of the biggest names in world cheese. Unfortunately, many of these are slowly disappearing, and there remain few producers who make them according to their original recipe, i.e. using raw milk. In a tasting presented by Neal’s Yard Dairy…

  • 13:00 - 14:15
  • Bra-Liceo Scientifico Giolitti – Gandino 
  • Aula Laboratori | Workshop Rooms

You can’t talk about Dutch cheese without mentioning the polders. It is here, in boundless meadows crisscrossed by a network of canals that run through fields rich in white clover and ryegrass, that cattle breeding has historically established itself as the most important and sometimes only agricultural activity. Today, in…

  • 16:00 - 17:15
  • Bra-Liceo Scientifico Giolitti – Gandino 
  • Aula Laboratori | Workshop Rooms

To date there are over 450 cheeses and dairy products on board the Ark of Taste, coming from every continent, and 102 Presidia dedicated to the world of milk and cheesemaking. In this workshop we offer a small panorama of Ark of Taste cheeses and European Presidia cheeses. We’ll taste:…

  • 19:00 - 20:15
  • Bra-Liceo Scientifico Giolitti – Gandino 
  • Aula Laboratori | Workshop Rooms

In some countries raw milk is more tightly controlled than guns. It seems absurd, but’s that the way it is. In some countries, like the USA, Australia and Ireland, the legality of making cheese with raw milk is the result of long and ultimately successful campaigns, while in other countries…

  • 13:00 - 14:15
  • Bra-Liceo Scientifico Giolitti – Gandino 
  • Aula Laboratori | Workshop Rooms

Alimentos del Camino de Santiago was the first Slow Food community in Spain, founded with the objective of promoting and protecting the traditional foods along the Way of St. James. Here we’ll taste some of its most characteristic cheeses, but also other foods and drinks which together tell a story…

  • 16:00 - 17:15
  • Bra-Liceo Scientifico Giolitti – Gandino 
  • Aula Laboratori | Workshop Rooms

In the last four years gin has staged a remarkable comeback, leading to incredible growth in the sector and numerous local varieties. Bobby Grégoire, member of the Slow Food Chef’s Alliance and Canadian food culture specialist, presents an innovative pairing of five gins from Quebec and as many Canadian raw…

  • 19:00 - 20:15
  • Bra-Liceo Scientifico Giolitti – Gandino 
  • Aula Laboratori | Workshop Rooms

The Lazio countryside is testament to ancient pastoral traditions and a connection with the land that is expressed through unique products. Among these, the Roman Countryside Caciofiore—made with vegetable rennet obtained from the flowers of green or globe artichokes (Cynara cardunculus o Cynara scolimus)—the Conciato di San Vittore Cheese, characterized…

  • 13:00 - 14:15
  • Bra-Liceo Scientifico Giolitti – Gandino 
  • Aula Laboratori | Workshop Rooms

Cheese is a system that puts environmental factors together with animal welfare, milk quality and human skill in order to transform these elements into a quality product. If our objective is to conserve the flavors, consistencies, aromas, peculiarities and—most importantly of all—the pleasure food, we need living cheeses which express…

  • 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…

  • 13:00 - 14:15
  • Bra-IPC Velso Mucci 
  • Aula Laboratori | Workshop Rooms

A workshop dedicated to the virgin soils of the Tatra National Park and the Podpol’anie region, respectively in northern and central Slovakia. Here the hills and mountains provide the ideal environment for the production of specialties such as Zazrivsky Korbacik, a steamed cow’s milk cheese with an unusual braided whip-like shape;…