Taste Workshop in Bra

  • 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. She’ll 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 pass on to Burgundy next, with the Raw Milk Farmhouse Époisses, the last such cheese made in the traditional manner.…

  • 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 been the most important and sometimes the only agricultural activity. Today, in the…

  • 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 one of the first Slow Food communities 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…

  • 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…

  • 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…

  • 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-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;…