the state of raw milk september 15-18 - cheese 2017 - 20...

www.slowfood.com

15-18Sep t emb e r2017 – Bra (Cn)

THE STATE of RAW MILK

www.slowfood.comOf� cial Sparkling WineOf� cial Partners

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Thursday, September 14

10:00 am – 11:00 am & 3:00 pm – 4:00 pm Get into the Future of Food: Visit the Campus in PollenzoIn the occasion of Cheese, University of Gastronomic Sciences opens its doors to everyone who wants to see the campus and visit the building. It’s necessary to book a place in advance. Visiting groups of more than eight people must contact +39 0172 458574 to book two days in advance. The visits last around one hour, and are done in Italian and English.How to arriveIt’s easy to reach the campus from Bra by taking the bus Linea 2 (S. Matteo – Pollenzo – S. Matteo) or by taking the Bra – Pollenzo shuttles during Cheese. The meeting point for campus visit will be at Piazza Vittorio Emanuele 9, Pollenzo, under the arch to enter the Agenzia building.Contact and bookings https://doodle.com/poll/kzfwpg2wd4uypimye-mail: [email protected]: +39 0172 458574UniSG stand at Cheese (15 – 18 September)In case of bad weather, please check for any changes to the program at http://www.unisg.it/ or contact UniSG.

9:30 pm – Midnight Sweet Life Society – Cheese on StageThe creaking sound of vintage vinyl is only the surface of The Sweet Life Society’s concept of sound. This eccentric act mixes contemporary tunes with old school “Cotton Club” gems; restyling the Swing Music culture into a blend of electronic sounds, enhanced by the live performance of some of the best northern Italian Jazz instrumentalists. Swing Circus, their first album, was released on Warner Music Group in the summer 2014; it was preceded by a tour in the USA and Canada, where the act presented a special A/V show. In addition to this, The Sweet Life Society have rocked some of the most well-recognized European festivals (such as Glastonbury, Bestival, Lovebox, Wilderness, Latitude, Boomtown, Fusion Festival, Lowlands Festival, etc.) with the full seven piece live band.With this concert, Cheese Main Stage opens the eleventh edition. Free entry. Cheese on Stage is organized by the Region of Piedmont, Slow Food, and the City of Bra, in collaboration with Piccoli Grandi Dop Piemontesi – Assopiemonte Dop e Igp e Dmo Piemonte Marketing.

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Friday, September 15

10:00 am – 11:00 am & 3:00 pm – 4:00 pmGet into the Future of Food: Visit the Campus in Pollenzo In the occasion of Cheese, University of Gastronomic Sciences opens its doors to everyone who wants to see the campus and visit the building. It’s necessary to book a place in advance. Visiting groups of more than eight people must contact +39 0172 458574 to book two days in advance. The visits last around one hour, and are done in Italian and English.How to arrive: It’s easy to reach the campus from Bra by taking the bus Linea 2 (S. Matteo – Pollenzo – S. Matteo) or by taking the Bra – Pollenzo shuttles during Cheese. The meeting point for campus visit will be at Piazza Vittorio Emanuele 9, Pollenzo, under the arch to enter the Agenzia building.Contact and bookings: https://doodle.com/poll/kzfwpg2wd4uypimye-mail: [email protected]: +39 0172 458574UniSG stand at Cheese (15 – 18 September)In case of bad weather, please check for any changes to the program at http://www.unisg.it/ or contact UniSG.

10:00 am – 11:15 amNoble Peasants – Activities for First and Second Grade Secondary StudentsBra – Casa Slow Food – Via Mendicità Istruita What do you want to be when you grow up? Would you like to know more about some professions before you decide? This event dedicated to secondary school students of first and second grade is a great occasion to learn about some of the noble and underestimated professions that respect our planet. You’ll learn about sustainable production methods that are good for our health, and the environment.Come participate in practical games and learn the trade secrets of the gelato maker who picks the best raw materials to create a product that will astonish even the most demanding palates, the cheese affineur who spends years taking care of the rinds, or the miller who selects the finest grains to produce a top-quality dough.Organized by the students of UNISG Convivium in collaboration with Slow Food Education.Cost: €25 per class. Booking online.

10:00 am – 11:00 am School of Pizza – Pizza Edu Bra – Piazza della Pizza – Scuole Maschili Courtyard Paths to learn how to put your hands in the dough, from an early age! Discovering the art of pizza-making with schools and families, guided by dough experts.Free entry while seats last. To participate in the School of Pizza, just be at the Pizza Square ten minutes before.

10:00 am – 12:00 noonPersonal ShopperUniSG Stand – Piazza XX Settembre Afraid of getting lost between the countless stands at the Cheese marketplace? Have no fear, our personal shoppers are here to guide you around. The students of the University of Gastronomic Sciences will take care of you, telling you about the producers and production methods behind each product you encounter during the ninety-minute tour. Of course, you’ll also have the chance to taste a whole range delicacies! Each tour has a central theme: come choose your favorite when you book a place at our stand.Organized by the students of the UNISG Convivium.Groups: 10 peoplePrices: 8€ SF members – 10€ non-membersLanguages: Italian / English (other languages upon request)Reservations and payments are done at the UNISG stand.

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F r i d a y , S e p t e m b e r 1 5

10:30 am – 11:30 amA Journey of Pasta and Cheese – For KidsPastificio di Martino Stand – Piazza XX Settembre A playful and didactic workshop to learn to recognize a good plate of pasta with cheese. The couple of pasta and cheese is a classic in Italy. Cheese can be a small touch or can be the base of a pasta dish such as cacio e pepe from Lazio, or the pasta e patata typical of Campania. In this fun journey across Italy, participants will be transformed into various types of pasta for the occasion, in order to learn the characteristics of quality pasta. They will also learn the typical pairings of traditional pastas and cheeses.Free entry while seats last.

10:30 am – 12:30 pmWelcome to Cheese! – Opening ConventionBra – Main Stage, Piazza Caduti per la LibertàMore than ever before, the official opening of Cheese this year will also be a party. A moment to celebrate the city of Bra and one of its most important events, that every two years brings together thousands of visitors, producers, journalists, cooks, students and experts. Raise your glasses! Cheese and the city of Bra are waiting for you.In the context of this afternoon on the State of Raw Milk, a Slow Cheese Award will be given to the protagonists in the world of cheese that have distinguished themselves for their passion, dedication and commitment in the search for quality, consistent with the Slow Food principles of “good, clean and fair”.Speakers:Introduction by Gaetano Pascale, President of Slow Food ItalyBruna Sibille, Mayor of BraCarlo Petrini, President of Slow FoodModerator: Carla Coccolo, Slow Food Promotion, Events OfficeFree entrance while seats last.In case of bad weather the inauguration will be held at the Teatro Politeama.

10:30 am – 7:30 pm The Wine Bank at Cheese Pollenzo In occasion of the twentieth birthday of Cheese, the historic cellars of the Wine Bank will open to public every day from 10:30 am to 7:30 pm. The gates will close at 6:30 pm. You’ll be able to visit the bank, taste three types of wine and three types of cheese. Inside the museum there will be three tasting stations: one dedicated to sparkling wines in collaboration with Alta Langa DOCG and Ferrari Formaggi, a second one dedicated to Italian whites, and a third station for the red wines of the Peninsula.Visit with tasting costs 15 € each, and 14 € for Slow Food members. On Monday the 18th of September, the Bank will be closed. Find us at the Enoteca in Bra!

11:30 am – 12:30 pmMountain Panorama Bra – Parmigiano Reggiano Stand – Piazza XX SettembreThe European Union’s “Mountain Product” trademark was introduced by EU Regulation 1191/12 in 2013 to classify food products originating in the mountainous areas of Europe. Parmigiano Reggiano is the most important PDO product made in the mountains, with more than 110 dairy farms and 1,200 farmers who contribute to strengthening the economy and preserving the uniqueness of mountain environments around Parma, Reggio Emilia, Modena and Bologna (to the left of the Reno River).The Latteria Soc. San Giorgio creamery from Cortogno in Reggio Emilia will offer a tasting of their mountain Parmigiano Reggiano.Free tasting. Reservations can be made at the stand.

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12:00 noon – 1:15 pmNoble Peasants – Activities for First and Second Grade Secondary StudentsBra – Casa Slow Food – Via Mendicità Istruita What do you want to be when you grow up? Would you like to know more about some professions before you decide? This event dedicated to secondary school students of first and second grade is a great occasion to learn about some of the noble and underestimated professions that respect our planet. You’ll learn about sustainable production methods that are good for our health, and the environment.Come participate in practical games and learn the trade secrets of the ice cream maker who picks the best raw materials to create a product that will astonish even the most demanding palates, the cheese affineur who spends years taking care of the rinds, or the miller who selects the finest grains to produce a top-quality dough.Organized by the students of UNISG Condotta in collaboration with Slow Food Education.Cost: €25 per class. Booking online.

1:00 pm – 2:00 pm Traditions and Crystalline Flavors Bra – Lurisia Stand – Piazza XX Settembre Marco Battaglino from Osteria Battaglino in Dogliani prepares three finger foods that reflect Piedmont’s gastronomy: first one is pasta or rice based, second meat-based and the third fish-based. Each one of them presents a sensory profile of the traditional cheese used.Free entry while seats last.

1:00 pm – 2:00 pm Creameries in the Spotlight Bra – Parmigiano Reggiano Stand – Piazza XX Settembre Parmigiano Reggiano producers at Cheese tell their stories: The Caseificio Gennari Sergio and Colle di Sole in Parma share their experiences with a guided tasting and the opening of a wheel using the traditional method.Free tasting. Reservations can be made at the stand.

1:30 pm – 2:30 pm Slow Pizzas – Pizza Stories Bra – Pizza Square – Scuole Maschili Courtyard Since 2010, Berberè aims to bring what he defines as “slow pizza” to Italy and the world. For Ciro Oliva, “pizza sospesa” (suspended pizza) is a must, as a social expression to guarantee a good, clean and fair food. These are two slow stories that deserve attention, but lead to the reflection: Are we speaking of the same pizza?To pair with the pizzas of Matteo Aloe (Berberè in Florence) and Ciro Oliva (Da Concettina ai Tre Santi in Naples), beers from Quality Beer Academy.Event costs 15 € for non-members and 10 € for members. Booking online.

1:30 pm – 3:00 pmAround the World In 80 Cheeses: Towards Aegea and Anatolia Bra – Biodiversity House – Via MarconiThere are 276 cheeses cataloged on the Ark of Taste, and week by week the inventory expands with new cheeses, so different among themselves, but all connected to their lands of origin. There are very complex and ancient dairy traditions throughout Anatolia, the Near East, the Caucasus, and India. In a journey starting from the Aegean coast, crossing east across the lands of nomadic pastoralists in the Elburz mountains and the alpine shepherds of the Caucasus, down to the frontiers of traditional cheese-making in the Indian Subcontinent, we’ll provide a short introduction to these fascinating gastronomic worlds, all-too-often ignored, exploring their peculiarities, potential, and the threats they face.

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Speakers:Iago Bitarishvili, producer of Georgian wine in jars PresidiumLale Kuseyrioglu, artisanal raw milk cheese producer, TurkeyMahdi Poodineh, responsible of Slow Food Tehran Markazi convivium, IranAditya Raghavan, dairy expert, IndiaUdo Hirsch, natural wine producer at Gelveri Manufactur, TurkeyKakha Abulidze, producer of Tushuri Guda (Ark of Taste), GeorgiaNino Katchiuri, producer of Sulguni, GeorgiaAna Mikadze-Chikvaidze, cheese expert, GeorgiaModerator: Michele Rumiz, area coordinator for Slow Food InternationalFree entry with donation. Revenues will be used to finance Slow Food’s new international campaign on climate change, “Menu for Change”.

2:00 pm – 3:15 pmNoble Peasants – Activities for First and Second Grade Secondary StudentsBra – Casa Slow Food – Via Mendicità Istruita What do you want to be when you grow up? Would you like to know more about some professions before you decide? This event dedicated to secondary school students of first and second grade is a great occasion to learn about some of the noble and underestimated professions that respect our planet. You’ll learn about sustainable production methods that are good for our health, and the environment.Come participate in practical games and learn the trade secrets of the ice cream maker who picks the best raw materials to create a product that will astonish even the most demanding palates, the cheese affineur who spends years taking care of the rinds, or the miller who selects the finest grains to produce a top-quality dough.Organized by the students of UNISG Convivium in collaboration with Slow Food Education.Cost: €25 per class. Booking online.

2:30 pm – 6:00 pmThe State of Raw Milk – ConferenceBra – Politeama Boglione TheaterTwenty years ago, Cheese started with raw milk. It makes more sense than ever to return to this theme today, inviting producers, experts, journalists and whoever is interested in the topic to take part in a journey that will ideally start from Bra and spread throughout the world. In the afternoon we’ll be taking the pulse of the situation: at what stage of the battle are we? Is raw milk still subject to criticism and discrimination? Will natural cheeses and animal welfare be the great challenges of the future? Is it possible, and on what basis, to refound the movement for raw milk cheeses? From Italy to the United States, from France to the Balkans and elsewhere in the world, the experiences and reflections of the producers that have decided to swim against the tide?In the context of this afternoon on the State of Raw Milk, a Slow Cheese Award will be given to the protagonists in the world of cheese that have distinguished themselves for their passion, dedication and commitment in the search for quality, consistent with the Slow Food principles of “good, clean and fair”.Free entrance while seats last.

2:30 pm – 3:30 pm A Wedding with the King of CheesesBra – Parmigiano Reggiano Stand – Piazza XX Settembre An alternative wedding, marrying Parmigiano Reggiano, dark chocolate, and dried fruit. This new and unique experience offers creative combinations to propose at the end of a meal or as a sensory game.Free tasting. Reservations can be done at the stand.

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3:00 pm – 4:00 pm Educational Workshop with UniSG StudentsBra – Teatro della Birra – Piazza XX Settembre An event reserved to the students of the University of Gastronomic Sciences.

3:00 pm – 5:00 pm Personal ShopperUniSG Stand – Piazza XX Settembre Afraid of getting lost between the countless stands at the Cheese marketplace? Have no fear, our personal shoppers are here to guide you around. The students of the University of Gastronomic Sciences will take care of you, telling you about the producers and production methods behind each product you encounter during the ninety-minute tour. Of course, you’ll also have the chance to taste a whole range delicacies! Each tour has a central theme: come choose your favorite when you book a place at our stand.Organized by the students of the UNISG Convivium.Groups: 10 peoplePrices: 8€ SF members – 10€ non-membersLanguages: Italian / English (other languages upon request)Reservations and payments are done at the UNISG stand.

4:00 pm – 5:30 pmHops Plus: Herbs and Spices and the Art of Brewing – Taste WorkshopBra – Istituto Alberghiero Velso MucciOver the last few decades, hops have become increasingly important in beer production, with brewers constantly on the lookout for new varieties with fresh and alluring aromas. Strange as it may sound though, they are a relatively new entry on the brewing scene. In the past, in fact, it was herbs and spices that had the job of making beers pleasing to drink and long-lasting. Here you’ll sample ‘odd’, ‘atypical’ ingredients, used imaginatively by brewers to amaze you at every sip.Online selling.

4:00 pm – 5:30 pmGravner’s World – Taste WorkshopBra – Scuole Maschili CourtyardWe could speak for hours, days even, about Josko Gravner, about the story of his winery and how, over the years, his wines have become living legends. He and his family live in Oslavia, a village near Gorizia on the eastern outcrops of the Collio hills, and what really makes them stand apart is their approach to the world. In constant pursuit of total harmony with the land and nature, they follow the seasons and the changes they bring, with respect for the local flora and fauna. As they see it, their job is not to force or modify or build things, but rather to guide, to tend, to serve and, sometimes, to wait, serenely mindful of life itself. All Gravner’s operations—from vineyard to cellar, from amphorae to the wait for the wine to age to perfection—are geared to this goal. You can hear all about his world view in this exceptional tasting of Ribolla 2009, 2007, 2002 (in magnums) and Rosso Breg 2004.Reserved for Slow Food members. Online selling.

4:00 pm – 5:30 pmVarious Takes on Camembert – Taste WorkshopBra – Liceo Scientifico G. Giolitti-G. B. GandinoAt any latitude from North Pole to South, if there’s one cheese name that everyone’s heard of, it’s Camembert! This much-loved bloomy rind cheese, one of the emblems of French gastronomy, is often misrepresented, berated even, due to a production protocol that hasn’t always managed to protect its solid bond with its local

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area. Here France’s finest affineur, Hervè Mons, will tell you all about the history and secrets of the cheese, named for the eponymous village in Normandy where it has to be produced to be entitled to PDO recognition. Hervè will take you on a unique journey through the best Camemberts in Normandy, to explain the different production methods permitted—pasteurization, raw milk, fermier—and reveal all about this, one of the world’s most famous cheeses. Online selling.

4:00 pm – 5:30 pm San Leonardo: French Influence in Trentino – Taste WorkshopPollenzo – Wine Bank Ten years of San Leonardo, one of the greatest Italian red wines, invented by Carlo Guerrieri Gonzaga and brought to light by the late master Giacomo Tachis. Cabernet Sauvignon grapes are assembled magnificently with Carmenére and Merlot, creating a unique wine of great refinement. To taste: six vintages from 1999 to 2011 for a journey of great millesimi that illustrates the evolution of a Trentino red that has nothing to envy of the great Bordeauxs: San Leonardo 1999, 2001, 2004, 2006, 2008, 2011. For the occasion, the chef of the Albergo dell’Agenzia, Beppe Barbero, will pair the wines with dishes based on Trentino cheeses, and much more.Online selling. Six kilometers from Bra, Pollenzo is the other main hub of Cheese 2017 activities. A shuttle service will take you from Bra to Pollenzo, so you can move around easily without using your car.

4:00 pm – 5:30 pmSlow Food Presidia: Pairing Presidia Beers and CheesesBra – Biodiversity House – Via MarconiDo you now want to know all the latest news about Slow Food Presidia? The Biodiversity House is the place for you. There are lots of surprises in store, both to be heard and tasted, as we discover how saving a product also means saving its land of origin, and the community that produces it.Speakers:Valeria Pilastro, marketing responsible Birrificio Antoniano, ItalyFrancesca Baldereschi, Presidia coordinator in Italyproducer of Canestrato di Castel del Monte Presidiumproducer of Grappa Mountain Morlacco Presidiumproducer of Belìce Vastedda PresidiumModerator: Eugenio Signoroni, editor of Guida alle Birre d’Italia and Guida Osterie d’Italia published by Slow Food Editore.Free entrance while seats last.

4:30 pm – 5:30 pm Mediatic Pizzas – Pizza Talks Bra – Pizza Square – Scuole Maschili Courtyard They are lucky because they make a product that everyone likes. Today “visibility” is sought after but for what purpose? Do you really need to be a media player?Speakers:Ciro Oliva, Concettina ai Tre Santi,Ciccio Vitiello, Casa VitielloRiccardo Agugiaro, Agugiaro & FignaManuel Lombardi, producer of Roman Conciato cheese, Slow Food PresidiumSabino Berardino, co-author of Pizza: A great Italian tradition

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4:30 pm – 5:30 pm USA: More Than—Fake—ParmesanBra – Parmigiano Reggiano Stand – Piazza XX Settembre A tasting of Parmigiano Reggiano and some similar cheeses made artisanally from raw milk in America.Free tasting. Reservations can be made at the stand.

4:30 pm Conference: Ligurian Resistance: A Tale of Cheesemaking in LiguriaBra – Bottega Local – Via Cavour 45A discussion with the Slow Food Presidium Cabannina cow producers, the Dolcefiorita dairy farm from Rapallo, and the UniSG students Matteo Doveri and Katia Korneeva.

5:00 pm – 6:00 pmMixed Fermentation: Sour Beers of Flanders Bra – Teatro della Birra – Piazza XX Settembre What is mixed fermentation? What importance do sour beers have in history? The ambassadors of Quality Beer Academy will present a unique type of beer through a sensory journey with a few specialties of the Rodenbach, aged two years in oak barrels. The beers will be accompanied by blue cheeses.Booking and payment done at the Quality Beer Academy stand.

5:00 pm – 6:00 pmA Journey of Cheese and Pasta Bra – Pastificio di Martino Stand – Piazza XX Settembre A playful and didactic workshop to learn to recognize a good plate of pasta with cheese. The couple of pasta and cheese is a classic in Italy. Cheese can be a small touch or the base of a pasta dish such as cacio e pepe from Lazio, or the pasta e patata typical of Campania. In this fun journey across Italy, participants will be transformed into various types of pasta for the occasion, in order to learn the characteristics of quality pasta. They will also learn the typical pairings of traditional pastas and cheeses.Free entry while seats last.

5:00 pm – 6:30 pm Urban Foraging: Hidden Botanical Treasures of BraBra – UniSG Stand – Piazza XX SettembreProfessor Andrea Pieroni, teacher of Food Biodiversity, Ethnobotany and Ethnobiology, leads a workshop dedicated to the spontaneous herbs and plants that you can find in urban settings. He will tell us about the qualities and nutritional values of the some of the species we can find, and how they can be used to give character to dairy products: a journey to the roots of cheese, literally.Lecturer: Andrea PieroniOrganized by the students of UNISG Convivium.

6:00 pm – 7:00 pm Parmigiano Reggiano and Pale AlesBra – Teatro della Birra – Piazza XX SettembreBeer and cheese as a pairing is inseparable from Northern European countryside traditions. What about pairing northern beers with typical Italian cheeses? In this workshop, we will try pairings of Parmiggiano Reggiano and various Pale Ales.Booking and payment done at the Quality Beer Academy stand.

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6:00 pm – 7:00 pm Brindisi: An Italian Style ToastBra – Parmigiano Reggiano Stand – Piazza XX Settembre Two great Italian products meet in a quality toast, with aromatic vermouth from the Turin Vermouth Institute paired with fragrant Parmigiano Reggiano of different ages.Free tasting. Reservations can be made at the stand.

6:00 pm – 7:00 pm Traditions and Crystalline Flavors Bra – Lurisia Stand – Piazza XX Settembre Marco Battaglino from Osteria Battaglino in Dogliani prepares three finger foods that reflect Piedmont’s gastronomy: first one is pasta or rice based, second meat-based and the third fish-based. Each one of them presents a sensory profile of the traditional cheese used.Free entry while seats last.

6:00 pm – 7:00 pmA Journey of Cheese and Pasta Pastificio di Martino Stand – Piazza XX Settembre A playful and didactic workshop to learn to recognize a good plate of pasta with cheese. The couple of pasta and cheese is a classic in Italy. Cheese can be a small touch or can be the base of a pasta dish such as cacio e pepe from Lazio, or the pasta e patata typical of Campania. In this fun journey across Italy, participants will be transformed into various types of pasta for the occasion, in order to learn the characteristics of quality pasta. They will also learn the typical pairings of traditional pastas and cheeses.Free entry while seats last.

6:30 pm – 7:30 pm A Breach in History – Pizza Stories Bra – Pizza Square – Scuole Maschili Courtyard Some are ready to bet that Port’Alba is the first Neapolitan pizzeria historically documented in 1738 and some claim the contrary. The fact is that history has been made here. But is pizza just traditional? And how do we put it for those who even season it with Padovana chicken? We will try to make sense of it while tasting the offers of Federico Zordan (Pizzeria San Martin in Vicenzo) and Gennaro Luciano (Antica Pizzeria Port’Alba in Naples), with a glass of beer from Quality Beer Academy.Online selling.

6:30 pm – 8:00 pm Natural Aperitif: Traditional Lambic Bra – Biodiversity House – Via MarconiEvery evening, at the Biodiversity House, l’aperitivo al naturale (natural happy hour). Cheeses made with raw milk, cured meats made without nitrites or nitrates, wine without sulfites and selected yeasts. Every day there will be different producers present with their products and the stories behind them. This day’s focus is the traditional Lambic beer from Belgium: Lambic producers don’t select any yeasts. They work with spontaneous fermentation and aging in wooden barrels. This beer is entirely a work of nature.Traditional Lambic is an authentic rarity, a legendary beer according to many connoisseurs. There are only two producers and an assembleur who make Lambic the traditional way: Brasserie Cantillon, Brouwerij Drie Fonteinen and Pierre Tilquin. In collaboration with Slow Food Brussels, Slow Food has established the Presidium for traditional Lambic. While tasting them, we will also talk about climate change that has been affecting their production.Speakers:Luca Giaccone, editor of Guida alle birre d’Italia (Guide to Italy’s Beers) published by Slow Food Editore.

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Eugenio Signoroni, editor of Guida alle birre d’Italia (Guide to Italy’s Beers) and Guida Osteria d’Italia (Guide to Italy’s Osterias) published by Slow Food Editore.Moderator: Marta Messa, Area Coordinator at Slow Food InternationalFree entrance while seats last.

6:30 pmMeet the Producer Bra – Bottega Local – Via Cavour 45 Come and meet the producers behind the Bottega Local. Bottega Local is a project by the University of Gastronomic Sciences, based on locally-grown products. Local will have both a street food area called “Local on the Road” and an area inside the Bottega, Casa Local.

7:00 pm – 8:00 pm Bra Sausage and Malt Beers Bra – Teatro della Birra – Piazza XX Settembre Bra sausage is one of the top products of Piedmont’s food traditions. Our beer sommeliers will try to pair it with toasted malt beers: one bitter, one marzen, and one bruin.Booking and payment done at the Quality Beer Academy Stand.

7:00 pm – 8:30 pm A Good Wash: Washed Rind Cheeses – Taste WorkshopBra – Istituto Alberghiero Velso MucciStrong flavor and aging: these are the hallmarks of washed rind cheeses, whose surfaces are sponged down and rinsed with brine to eliminate unwanted molds and encourage the growth of bacteria that produce typical fruity, yeasty aromas. The tradition may have deeper roots on the other side of the Alps in France, but in Italy too it has given rise to important cheeses of different types. Here we’ll ask you to compare two great Alpine cow’s cheeses, Fontina from the Valle d’Aosta and Puzzone di Moena (Slow Food Presidium), the unusual Morlacco del Grappa (Slow Food Presidium) and the raw milk version of Taleggio, the king of Italian washed rind cheeses.Online selling.

7:00 pm – 8:30 pm Bread and Salami, Care and Patience – Taste WorkshopBra –Scuole Maschili CourtyardFlour, water, salt and heaps of patience. Natural leavening is the secret behind the breads we’ll be serving at this workshop with charcuterie made with care and attention using exclusively natural ingredients. Huge loaves of Cerchiara bread from Calabria and Abruzzese Apennines Solina bread (Slow Food Presidium) will be served, respectively, with sausage made with pork from Lucanian black pigs and Fabriano salami (Slow Food Presidium) from the Marche, naturally leavened bread from the Panificio Moderno of Trento with stortina veronese (Slow Food Presidium). Last but not least, two Ark of Taste specialties from Lazio: Vignanello pamparito bread, from the Tuscia district, and Nepi boiled salami.Online selling.

7:00 pm – 8:30 pm Slovakia: Cheese and Beer, Pastures and Flowers – Taste WorkshopBra – Liceo Scientifico G. Giolitti-G. B. GandinoA 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 Zázrivský Korbáčik, a steamed cow’s milk cheese with an unusual braided whip-like shape;

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Bryndza, a sheep’s cheese produced at least since the 18th century; and Perenica, made with the raw milk of local sheep breeds. The three cheeses, ambassadors of the Slovakian Ark of Taste, will be served for tasting with Honey Ale-Romuald beer, brewed with the addition of mountain flower honey from the Pieniny national park. Online selling.

7:00 pm – 8:30 pm Wine in Amphorae: from Georgia to Italy – Taste WorkshopPollenzo – Wine BankWine-aging in amphorae is becoming increasingly commonplace, especially among prodcers whose raison d’être is naturalness and harmony between man, land and cellar. Setting out from Georgia, the cradle of wine and of amphorae, a voyage of discovery of Italian Triple A wines and producers selected by Velier of Genoa, a pioneer of amphora-aged wines in Italy: from Castello di Lispida in the Euganean Hills in the Veneto region to Azienda Agricola Possa in the Cinque Terre district in Liguria, from Buondonno in Tuscany to Gabrio Bini on Pantelleria. From Georgia itself Iago Bitarishvili will bring Chardakhi 2015 (Slow Food Presidium), produced in the central region of Kartli. All producers will present their wines with raw milk cheeses in combinations specially created for the occasion.Online selling.

7:00 pm – 8:30 pm Fuori dal gregge (Out of Flock) – Screenings at CheeseBra – Cinema Vittoria – Via Cavour 20 The life of transhumant pastoralists in Lombardy. They are on Bergamo and Brescia mountains in winter, and on Cremonese and Mantovano hills in spring. Theirs is a life of night walks, uphill to alpine pastures and downhill towards meadows surrounded by industrial buildings and car roads. They have a close relationship with their sheep. They share the fatigue of temporary accommodation, blasphemy against bad weathers, and laws that don’t protect them. But above all, they strictly defend their inherited or purchased lands, against the abuse from other shepherds and the slow disappearance of a thousand-year-old tradition.Directors: Michela Barzanò, Emanuele Cucca e Cristina MeneguzzoItaly, 2012, 41’ Tickets can be purchased directly at the cinema for a cost of 4,5 euro. The price includes a tasting that will take place at the end of the screening.

7:00 pm – 8:00 pm Shepherds: A Story from Piedmont – Screenings at CheeseBra – Cinema Vittoria – Via Cavour 20 The Upper Langhe hills, the Langhe hills around Asti, the high mountains in the province of Cuneo and Biella in Piedmont are the dwelling places of the shepherds presented in this documentary. For centuries, they have lived there in perfect harmony with the earth and their flocks. Filmed between summer and autumn, on the occasion of the sheep and goat fairs of Murazzano, Roccaverano, Ternengo and Vinadio breeds, Shepherds is the sketch of a lively and productive world. It did not forget its ancient traditions and it refuses to be relegated to the past, or to a folklore dimension. Thus, for shepherds these fairs have become a unique opportunity to meet the public and make their products known.Director: Paolo CasalisItaly, 20016, 30’Produced by the Region of PiedmontTickets can be purchased directly at the cinema for a cost of 4,5 euro. This price includes the tasting that will take place at the end of the screening.

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7:30 pm – 9:00 pm Just Eat It – Screenings at Cheese Bra – Cinema Impero – Via Vittorio Emanuele 211 We all love food. As a society, we devour countless cooking shows, culinary magazines and foodie blogs. So how could we possibly be throwing nearly half of it in the trash? Filmmakers and food lovers Jen and Grant dive into the issue of farm waste, through retail, all the way to the back to their own fridge. After catching a glimpse of the billions of dollars of good food tossed every year in North America, they pledge to quit grocery shopping cold turkey and survive only on foods that would otherwise be thrown away. In a nation where one in ten people is food insecure, the images they capture of squandered groceries are both shocking and strangely compelling. But as Grant’s addictive personality turns full tilt towards food rescue, the ‘thrill of the find’ has unexpected consequences.Director: Grant BaldwinCanada, 2014, 75’Tickets can be purchased directly at the cinema for a cost of 4,5 euro. This price includes the tasting that will take place at the end of the screening.

8:00 pm – 9:00 pm It’s Beer O’clock!Bra – Parmigiano Reggiano Stand – Piazza XX Settembre The crafts of cheesemaking and brewing have more in common than you might imagine, from the requisite passion to skill in handling living ingredients—yeast and bacteria. A guided tasting of three different ages of Parmigiano Reggiano paired with artisanal beers from Piccolo Birrificio Clandestino in Livorno.Free tasting. Reservations can be made at the stand.

8:30 pm – 9:30 pm The Taste of Innovation – Pizza StoriesBra – Pizza Square – Scuole Maschili CourtyardSalvatore Santuci, (Ammaccamm’ in Pozzuoli) in Campi Flegrei decides to re-visit the pizza tradition (Verace Pizza Napolitana, of course) revisiting doughs and products. The whole Roman world is contained in the work of Stefano Callegari (Tonda in Rome), who builds his personal Ark of Taste with trapizzino, one of the most successful innovations done with water and flour.To pair, wines from Araldica.Online selling.

9:00 pm – 10:30 pm Magasin du Café feat. Madamé – Cheese on the StageBra – Region of Piedmont Stand – Piazza Spreitenbach The Magasin Du Café evoke ancient atmospheres: the magic of the bistro, the milonga and new york’s clubs hovering between modernity and tradition. The four musicians bring to the stage their enormous experience with intense music and irony. Swing, manouche, folk, tango, rock and contemporary music. The traditional folk musician Madamé will accompany them.Free entry. Cheese on Stage is organized by the Region of Piedmont, Slow Food, and the City of Bra, in collaboration with Piccoli Grandi Dop Piemontesi – Assopiemonte Dop e Igp e Dmo Piemonte Marketing.

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9:00 pm – 10:00 pm Scotland in a Glass: Glenfiddich and Toscano Cigars Bra – Sigaro Toscano Stand – Piazza XX Settembre Glenfiddich. A name that immediately transports you to Scotland, and one of the best-known and highly awarded single malts in the world. Its story began over 130 years ago in Dufftown when William Grant founded his distillery on the banks of the Fiddich River in 1886. The first-ever “single malt” classification came some years later thanks to Charles Gordon, great-grandson of the distillery’s founder. Glenfiddich single malts aged for 12, 15 and 18 years will be served in three variations of the legendary Highball cocktail, accompanied by a Toscano 1492 cigar.The tasting is reserved for smokers over the age of 18.Online selling.

9:30 – 10:00Hit the Kilo! Bra – Parmigiano Reggiano Stand – Piazza XX Settembre To end the day, a moment of fun when the public can guess the weight of a Parmigiano Reggiano wheel. Whoever gets closest to the right weight gets the prize: a generous chunk of cheese. Come and test your skills!

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Saturday, September 16

10:00 am – 11:00 am & 3:00 pm – 4:00 pm Get into the Future of Food: Visit the Campus in PollenzoIn the occasion of Cheese, University of Gastronomic Sciences opens its doors to everyone who wants to see the campus and visit the building. It’s necessary to book a place in advance. Visiting groups of more than eight people must contact +39 0172 458574 to book two days in advance. The visits last around one hour, and are done in Italian and English.How to arriveIt’s easy to reach the campus from Bra by taking the bus Linea 2 (S. Matteo – Pollenzo – S. Matteo) or by taking the Bra – Pollenzo shuttles during Cheese. The meeting point for campus visit will be at Piazza Vittorio Emanuele 9, Pollenzo, under the arch to enter the Agenzia building.Contact and bookings https://doodle.com/poll/kzfwpg2wd4uypimye-mail: [email protected]: +39 0172 458574UniSG stand at Cheese (15 – 18 September)In case of bad weather, please check for any changes to the program at http://www.unisg.it/ or contact UniSG.

10:00 am – 11:00 am School of Pizza – Pizza Edu Bra – Pizza Square – Scuole Maschili Courtyard Paths to learn how to put your hands in the dough, from an early age! Discovering the art of pizza-making with schools and families, guided by dough experts.Free entry while seats last. To participate in the School of Pizza, just be at the Pizza Square ten minutes before.

10:00 am – 12:00 noonPersonal ShopperUniSG Stand – Piazza XX Settembre Afraid of getting lost between the countless stands at the Cheese marketplace? Have no fear, our personal shoppers are here to guide you around. The students of the University of Gastronomic Sciences will take care of you, telling you about the producers and production methods behind each product you encounter during the ninety-minute tour. Of course, you’ll also have the chance to taste a whole range delicacies! Each tour has a central theme: come choose your favorite when you book a place at our stand.Organized by the students of the UNISG Condotta.Groups: 10 peoplePrices: 8€ SF members – 10€ non-membersLanguages: Italian / English (other languages upon request)Reservations and payments are done at the UNISG stand.

10:30 am – 11:30 amA Journey of Pasta and Cheese – For KidsPastificio di Martino Stand – Piazza XX Settembre A playful and didactic workshop to learn to recognize a good plate of pasta with cheese. The couple of pasta and cheese is a classic in Italy. Cheese can be a small touch or can be the base of a pasta dish such as cacio e pepe from Lazio, or the pasta e patata typical of Campania. In this fun journey across Italy, participants will be transformed into various types of pasta for the occasion, in order to learn the characteristics of quality pasta. They will also learn the typical pairings of traditional pastas and cheeses.Free entry while seats last.

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S a t u r d a y , S e p t e m b e r 1 6

10:30 am – 7:30 pm The Wine Bank at Cheese Pollenzo In occasion of the twentieth birthday of Cheese, the historic cellars of the Wine Bank will open to public every day from 10:30 am to 7:30 pm. The gates will close at 6:30 pm. You’ll be able to visit the bank, taste three types of wine and three types of cheese. Inside the museum there will be three tasting stations: one dedicated to sparkling wines in collaboration with Alta Langa DOCG and Ferrari Formaggi, a second one dedicated to Italian whites, and a third station for the red wines of the Peninsula.Visit with tasting costs 15 € each, and 14 € for Slow Food members. On Monday the 18th of September, the Bank will be closed. Find us at the Enoteca in Bra!

10:30 am – 12 noonRaw in the USA – ConferenceBra – Auditorium CRB FoundationIn the United States the producers of raw milk cheese constitute a real movement with a history going back over ten years. This history, and the situation of the movement today are the themes of this conference, in which we’ll talk about the obstacles and challenges that artisanal producers face daily, including regulations imposed by State and Federal law, and the lack of public support for this type of production. Artisanal producers in the United States shed light on possible solutions and best practices to overcome such obstacles, as well as the efforts they’ve made to promote the production of raw milk cheese, telling us what they have learned and what they can still learn from their European colleagues: American originals vs New World versions of Old World classics.Speakers:Nora Weiser, Executive Director, American Cheese Society John Antonelli, Antonelli’s Cheese Shop, Austin, Texas; President, American Cheese Society Kat Feete, Meadow Creek Dairy, Galax, Virginia Andy Hatch, Uplands Cheese Company, Wisconsin Giuseppe Licitra, Ph.D, Professor of Products of Animal Origin, University of Catania, Italy Marieke Penterman, Holland’s Family Cheese, Wisconsin Interventions by: Carlos Yescas, Director, Oldways Cheese Coalition,Simran Sethi, journalist and author,Chelsea Faris, Rogue Creamery Moderator: David Gibbons, author of Mastering Cheese and cheese columnist for Wine SpectatorFree entrance while seats last.

10:30 am – 12:00 noonThe Apennines We’re Losing – ConferenceBra – Cinema ImperoThe earthquake and the exceptional snow last year brought herders and small-scale producers to their knees. Many small towns will never recover, because the cost of reconstructing them is too high, many producers have been waiting for help for over a year, in the meantime the workshops are closing and the flocks are sold. In the heart of pastoral Italy an epoch-defining change is underway. What can politicians and consumers do to stem the tide and create a stronger network with producers? Speakers:Lorenzo Berlendis, Vice President of Slow Food ItalyDavide Olori, Sociologist at University of BolognaGiorgio Ferrero, Agricultural Assessor, Hunting and Fishing at the Region of PiedmontAlessandro Scillitani, director and authorPaolo Scaramuccia, LegacoopProducer affected by the earthquake in Italy

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Moderator: Guido Tiberga, journalist for “La Stampa”.Free entrance while seats last.

11:00 am – 12:00 noonGenoese and Florentine – Pizza Stories Bra – Piazza della Pizza – Scuole Maschili Courtyard In the ancient alleys of Genoa, history breaths through the walls, which seem to hold the visitor in a vice between man-made architectures and the infinity of the sea. The ideal place to enjoy Dennis Pirello’s work (Zena Zuena). In Florence, Graziano Monogrammi (La Divina Pizza) has managed to overcome the Florentine preconception of pizza in slice as a street food, bringing a different gourmet concept to the product. Denis Pirello and Graziano Monogrammi will pair their pizzas with Umani Ronchi wines.Online selling.

11:30 am – 1:00 pm No More Nitrites and Nitrates – ConferenceBra – Biodiversity House – Via MarconiNitrites and nitrates are found in the vast majority of industrial meat products – sausages, cured meats, canned meats – but also in dairy products. They preserve foodstuffs from microbial contamination, but they are also used to change their consistency and appearance, making red meat redder, for example. The dosage is often excessive, to the detriment of the product’s quality and indeed, our health. Today the use of these additives is taken for granted, forgetting that cured meats were produced for centuries using only natural preservatives like salt, pepper, chili, spices and smoke. Behind these “free” meats there is a completely different philosophy, which strives to offer the most natural product possible.Speakers:Monica Bergamaschi, Department of Cured Meat Products SSICAMassimo Pezzani, producer of Zibello Culatello Presidium, ItalyTobias Karlsson, Slow Food Sweden delegate, member of Eldrimner nationellt resurscentrum för mathantverkAmelie Benedikt, Slow Food Sweden delegate, member of Eldrimner nationellt resurscentrum för mathantverkFilippo Bier, producer of Pitina Presidium, ItalyAngelo Costantini, producer of Martina Franca Capocollo (Ark of Taste), ItalyMario Arlia, producer of Belmonte Gammune Presidium, ItalyMarino Giannarelli, producer of Colonnata Lard Presidium, ItalyModerator: Piero Sardo, president of Slow Food Foundation for BiodiversityFree entrance while seats last.

12:00 noon – 2:00 pm Cooking with Sergi de Meià: Pairing Cheese and Vegetables Pollenzo – Piazza Vittorio Emanuele II Learning how to cook a few classic Catalan dishes will be easy and fun with the great Sergi de Meià, starred chef of his restaurant in Barcelona.Defender of local products, respectful of traditions but at the same time attentive to the evolution of gastrono-mic trends, Sergi is very keen on using vegetables in his restaurant, so he proposes, among many other things, a completely vegan menu. Don’t lose the opportunity to discover a rich and refreshing region, guided by an expert who focuses on the pairing of vegetables and cheeses in the kitchen.The Pollenzo Cookery School is a project by the University of Gastronomic Sciences in collaboration with Slow Food.Online selling.

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12:00 noon – 1:00 pm Round Table: Sheep Transhumance in Northern Appennines and Piedmontese Alps Bra – UniSG Stand – Piazza XX Settembre Some contingencies at risk of extinction of Apennine sheep breeds (Marana sheep, Genoese Casalinna), and of Alps (Brigasca sheep, Sambucana sheep etc.) related to small scale dairy productions. They are crucial to preserve mountain diets.A look at the transhumance systems in the past shows how these past livestock movements have modeled, in a specific and unique way, the forms and environmental contents of alpine pastures, winter pastures, and the landscapes of viticulture.Free entry while seats last.

1:00 pm – 2:00 pm Spend Better, Buy BetterBra – Parmigiano Reggiano Stand – Piazza XX Settembre A tasting to compare various grated Parmesans and Parmigiano Reggiano.Free tasting. Reservations can be made at the stand.

1:00 pm – 2:30 pm Birds of a Feather: Barley Wines and Blue Cheeses – Taste WorkshopBra – Istituto Alberghiero Velso MucciBarley wines, high-alcohol beers traditionally produced in the UK, are now catching on elsewhere, especially in Italy. Ideal for aging, they go very well with blue cheeses in particular. Here we’ll put the “marriage” to the test with a tasting of the historic Thomas Hardy’s Ale, matured in barrels used for cognac, and new takes on the style from major Italian breweries such as Birrificio Sant’Andrea in Vercelli, Troll in Vernante, Carrobiolo in Monza and Baladin in Piozzo. Online selling.

1:00 pm – 2:30 pm Traditional Lambic: The Queen of Naturalness – Taste WorkshopBra – Scuole Maschili CourtyardMuch loved by connoisseurs, this legendary beverage has been dubbed the missing link between beer and wine. Drinking it for the first time you’ll be amazed, maybe even a tad confused! Where are the bubbles? Should it be drunk at room temperature? Its flavor is something else. To appreciate it to the full, the secret is to sit back, take a sip or two and let it speak for itself. Few other beverages can claim a bond with their local area as strong as that of traditional Lambic (Slow Food Presidium), a unique but increasingly rare beer. Online selling.

1:00 pm – 2:30 pm Swiss Wood-Aged Cheeses – Taste WorkshopBra – Liceo Scientifico G. Giolitti-G. B. GandinoMaturing in round boxes made of spruce is a key factor in the production of Vacherin Mont d’Or, one of the world’s best loved cheeses, made from the milk of cattle in the Jura mountains in the Swiss canton of Vaud. At this workshop, we’ll speak about classics of the genre but also savor exciting new innovations, like the ones created by the Swiss cheesemaker Willi Schmid in collaboration with his former student Michael Steiner, a native of the Alto Adige.Online selling.

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1:00 pm – 2:30 pm Not Just Bubbles: Ca’ del Bosco and Lombardy raw milk cheeses – Taste WorkshopPollenzo – Bank of WineA prestigious tasting workshop with the best labels from the Ca’ del Bosco winery: Franciacorta Vintage Collection Dosage Zéro Noir 2001, Franciacorta Cuvée Annamaria Clementi 2007, Franciacorta Cuvée Annamaria Clementi Rosé 2007, Chardonnay 2013, Maurizio Zanella 2012. Five wines that tell the story of this great Franciacorta company are combined with as many Lombardy raw milk cheeses proposed by the prestigious affineur Alvaro Ravasio of Casa Arrigoni.Online selling.

1:00 pm – 2:00 pm Soft as Cheese – Lurisia Water and the Sharpness of Senses Bra – Lurisia Stand – Piazza XX Settembre Cheese storyteller Maria Cristina Crucitti will present cheeses characterized by a sour, basic, or more distinctively aromatic flavor. The tasting will come to an end with blue cheeses.To pair, Lurisia water that will exalt the sensory differences of the cheeses offered. Free entry while seats last.

1:30 pm – 2:30 pm In Search of Taste – Pizza StoriesBra – Pizza Square – Scuole Maschili Courtyard Is the taste of pizza just about the ingredients? Massimiliano Prete from Gusto Divino in Cuneo, finds it impossible to separate his research work from his four doughs. And what about the verace napoletano (true Neapolitan) Gennaro Battiloro from La Kambusa? Gennaro brings the concept of multi-cereals that he studied in order to exalt our taste buds. During In Search of Taste, we’ll talk about concepts such as leavening, maturing and hydration percentages.To pair, sparkling wines from Consorzio Alta Langa.Online selling.

1:30 pm – 2:30 pm From the Alps to the Apennines: Mountain Parmigiano Reggiano and Valtellina WinesBra – Cheese Box – Palazzo Garrone To paraphrase a famous advertisement that said “with mountain coffee you gain in taste”, we have the proof that for mountain cheese this is certainly the case. From the Apennines of Emilia Romagna, a Parmigiano Reggiano at various stages of aging (24/30/36 months), produced by the Ferrari dairy in Alta Valtaro (Parma) as part of a project related to pasture cows’ milk.From the Lombardy Alps, an extraordinary red wine, Sciur, as produced by Casimiro Maule. The legendary enologist of the Negri di Chiuro winery will tell us how this wine was born. These two projects are related to products that seek to preserve the mountain economy, safeguarding the territory and the people who work there. Online selling.

1:30 pm – 3:00 pmAround the World in 80 Cheeses: Spain’s HeroesBra – Biodiversity House – Via MarconiThere are 276 cheeses cataloged on the Ark of Taste, and week by week the inventory expands with new cheeses, so different among themselves, but all deeply connected to their lands of origin. We’ll talk about Ark of Taste cheeses and more in a space where biodiversity reigns supreme, taking you on a journey from the pastures of Iran and Georgia to Spain, exploring the world of dairy in some of the planet’s remotest places.During this workshop, you will be able to discover exceptional cheeses from Spain such as Queso de Guía

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Trashumante, Queso Palmero de Manada and raw milk Requeixo, produced in special conditions and therefore need “exceptions” to fully meet the criteria of European legislation. Indeed, the cheeses were granted the attention they needed from the authorities, and are no longer illegal although they are aged less than two months.Speakers:Isidoro Jiménez Pérez, cheesemaker and technician at Consejería de agricultura del Gobierno de Canarias, SpainMaría Orzáez, cheesemaker, owner of Lácteos Mare-Nostrum, SpainAntonio Javier González Díaz, technician at Cabildo de La Palma, cheesemaker, and author of “Cáscaras y Empleitas: la cultura quesera tradicional de la isla de La Palma“, SpainAna Vence Permuy, responsible of the producers’ cooperative Campo Capela, SpainGermán García, cheesemaker at Cortes de Muar, SpainModerator: Maria Remedios Carrasco Sanchez, coordinator of Red Española de Queserías de Campo y Artesanas in collaboration with Slow Food.Free entrance while seats last.

2:30 pm – 3:30 pm Creameries in the Spotlight Bra – Parmigiano Reggiano Stand – Piazza XX Settembre Parmigiano Reggiano producers at Cheese tell their stories: The Latteria Soc. Moderno from Bibbiano in Reggio Emilia presents a guided tasting of their products.Free tasting. Reservations can be made at the stand.

2:30 pm – 4:00 pm The Future of PDO in the Hands of Giants? – ConferenceBra – Auditorium Fondazione CRBThe global market favors the concentration of production, and even the high-quality dairy sector is not immune to the trend. In France, multinationals buy up historic brands, bulwarks of the Gallic cheese tradition, while in the Balkans and the Caucasus the small-scale producers and people who want to save traditional cheeses still dream of the security afforded by Protected Designations of Origin (PDO). What type of productions are protected today by European brands? How much does their loyalty to tradition count, as compared to market reach? A reflection on PDOs, the role of consortiums and production regulations.Speakers:Véronique Richez, specialized journalist and president of l’Association Fromages de TerroirsBranca Tome, Deputy Head of Unit for Geographical Indications at the DG Agriculture and Rural Development of the European CommissionCarlo Hausmann, Agricultural Assessor at the Region of LiguriaJoe Schneider, Producer of Slow Food Presidium Stichelton (UK)Iliyan Kostov, Deputy Director of Risk Assessment Canter on Food Chain of Bulgarian Food Safety Agency / Ministry of Agriculture and FoodNicola Bertinelli, President of Consortium for Parmigiano ReggianoNino Katchiuri, producer of Sulguni cheese, GeorgiaModerator: Journalist Rose O’DonovanFree entrance while seats last.

3:00 pm – 4:00 pm Paths of Beer and Cheese Bra – Teatro della Birra – Piazza XX Settembre Beer and cheese as a pairing is inseparable from Northern European countryside traditions. What about pairing northern beers with typical Italian cheeses?An event reserved to the readers of La Stampa.

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3:00 pm – 5:00 pm Personal ShopperUniSG Stand – Piazza XX Settembre Afraid of getting lost between the countless stands at the Cheese marketplace? Have no fear, our personal shoppers are here to guide you around. The students of the University of Gastronomic Sciences will take care of you, telling you about the producers and production methods behind each product you encounter during the ninety-minute tour. Of course, you’ll also have the chance to taste a whole range delicacies! Each tour has a central theme: come choose your favorite when you book a place at our stand.Organized by the students of the UNISG Condotta.Groups: 10 peoplePrices: 8€ SF members – 10€ non-membersLanguages: Italian / English (other languages upon request)Reservations and payments are done at the UNISG stand.

4:00 pm – 5:30 pm Sardinian Cheese and Wine Party Bra – Istituto Alberghiero – Velso Mucci A journey through Sardinia’s millenary tradition to find out more about the art of cheesemaking on the island. The workshop will introduce you to Slow Food’s Sardinian cheese presidia—the unique ewe’s milk cheeses, Fiore Sardo and Osilo Pecorino, and the stretched curd Casizolu—and offer you a tasting of a few authentic rarities from the Ark of Taste, such as Casu cun s’axridda, coated with clay (axridda in Sardinia dialect) to protect it from the heat, and Perette di Pattada. The island also produces great wines such as the Santadi cooperative cellar’s Carignano del Sulcis Superiore Terre Brune, which will be served here in a vertical tasting. Sardinia, an island not only of great cheeses, but of great wines too.Online selling. This Taste Workshop has been designed exclusively for Slow Food members. The non-member cost includes the Slow Food member card, which will be given to you during Cheese.

4:00 pm – 5:30 pm Lombard Pastures: Raw Milk, No Selected Starters – Taste WorkshopBra – Scuole Maschili CourtyardMountain cheese productions, commonly known as malga, guarantee naturalness: fresh-grass feeding, traditional processing techniques, healthy, well-kept animals. Sometimes, however, the temptation for producers to be more “productive” strikes even here, through the use of industrial animal feed and enzymes. The tasting will include extraordinary cheeses such as Bagolino Bagos and the historic Ribelle (Slow Food Presidium), the Formai de Mut and the Silter, whose very names are synonymous with naturalness. Online selling.

4:00 pm – 5:30 pm Bermondsey: A Neighborhood in a State of Fermentation – Taste WorkshopBra – Liceo Scientifico G. Giolitti-G. B. GandinoFor some years now, Bermondsey, in southeast London, has been one of the capital’s liveliest neighborhoods when it comes to food. Underneath its railway arches, a large number of artisan food producers are now plying their trade and Neal’s Yard Dairy, one of Britain’s leading cheese affineurs, have their maturing rooms there. This workshop will consist of a tasting of Neal’s Yard cheeses accompanied by the beers of Brew By Numbers, Four Pure and Kernel, among the most famous craft breweries in the neighborhood. Online selling.

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4:00 pm – 5:30 pm Friuli Venezia Giulia and Slovenia: Wines and Cheeses Across the Border – Taste WorkshopPollenzo – Bank of WineFriuli Venezia Giulia and Slovenia are two sides of the same coin; a border drawn by man, not by nature. From the Ribolla Opoka 2013 of Simcic to the Collio 2015 of Keber, from Vitovska 2014 of Zidarich and Malvasia 2012 of Skerlj, from the Rebula 2014 of Movia to Nekaj 2012 by Damijan Podversic, the wines will guide us through a unique journey through a land with different names but a common identity: the Collio-Breda and the Karst-Kras. Artisanal cheeses from the same cross-border region will accompany the tasting. Online selling.

4:00 pm – 5:30 pmSlow Food Presidia: Pureness of RhumBra – Biodiversity House – Via MarconiDo you now want to know all the latest news about Slow Food Presidia? The Biodiversity House is the place for you. There are lots of surprises in store, both to be heard and tasted, as we discover how saving a product also means saving its land of origin, and the community that produces it.Today we’ll take you to Haiti, thanks to Velier that always explores lost lands and rare distilleries with an insatiable thirst. Rhum agricoles are obtained from pure, non-diluted, organic sugar cane of ancient varieties, hand-cut, transported on the backs of oxen, crushed in wooden mills, spontaneously fermented and distilled in alembic pots consistent with a Slow Food approach. Seeing their work, Slow Food has launched the Presidium for Clairin Rhum from Haiti, which will be paired with cheeses chosen for this occasion.Speakers:Luca Gargano, founder of Triple A and president of Velier.Piero Sardo, president of Slow Food Foundation for Biodiversity.Free entry with donation. Revenues will be used to finance Slow Food’s new international campaign on climate change, “Menu for Change”.

4:00 pm – 5:00 pm Smoke and Bubbles Bra – Sigaro Toscano Stand – Piazza XX Settembre The Toscano Pastrengo cigar, dedicated to 200 years of the Carabinieri, Italy’s military police, will serve as the guiding thread along a journey of sparkling wines and cheeses from both sides of the Alps. Gavi Ottosoldi Spumante will be paired with a sweet Gorgonzola, Sardinian sparkling Vent’anni from Cantina Deidda with an aged raw-milk Swiss cheese, Egly Ouriet Rosé Champagne with robiola and 2005 Egly Ouriet Champagne with stracchino. Prepare yourself for an intoxicating trip packed with surprises.Online selling. The tasting is reserved for smokers over the age of 18.

4:00 pm – 5:00 pmPresentation: Food and Business NarrativesBra – UniSG Stand – Piazza XX SettembreThe UNISG students from the Graduate Degree in Management of Gastronomic Heritage and Tourism will present three pieces of research aimed at documenting the activities of corporate entities in which innovation and tradition contribute to defining the entrepreneurial profile of the agro-food industry in Piedmont.The companies investigated: Fattoria la Fornace in Montiglio Monferrato; l’Antica distilleria Quaglia of Castelnuovo Don Bosco, and the Agricultural Cooperative Corilicoltori of Lu.Speakers:Davide Porporato, University of Eastern PiedmontGianpaolo Fassino, Granaries of Memory UNISGStudents of the Graduate degree

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4:30 pm – 5:30 pm Mountain Panorama Bra – Parmigiano Reggiano Stand – Piazza XX Settembre The European Union’s “Mountain Product” trademark was introduced by EU Regulation 1191/12 in 2013 to classify food products originating in the mountainous areas of Europe. Parmigiano Reggiano is the most important PDO product made in the mountains, with more than 110 dairy farms and 1,200 farmers who contribute to strengthening the economy and preserving the uniqueness of mountain environments around Parma, Reggio Emilia, Modena and Bologna (to the left of the Reno River).The Caseificio Cavola creamery from Cavola in Reggio Emilia will offer a tasting of their mountain Parmigiano Reggiano.Free tasting. Reservations can be made at the stand.

4:30 pm – 5:30 pm In Search of Lost Ingredients – Pizza Talks Bra – Pizza Square – Scuole Maschili Courtyard There is common habit of using long descriptions on pizza menus. How much does seeing certain products on menu, such as Slow Food Presidia, influence the decision of the consumer? How reliable is the list of ingredients that ends up on our plates? Are high prices the fault of Slow Food?

4:30 pm – 5:15 pm Discovering the Whiskies of the WorldBra – Stand Velier – Piazza XX Settembre– I only drink Scotch whisky!– No, it is no better than American whiskies.– Actually, Japanese have the best.Who is right? You’ll find out in this journey to discover the whiskies of the world, their differences, their terroir. Whiskies from Scotland, USA, Taiwan, Japan, and India will confront each other in this tasting where you’ll also learn the proper methods of tasting whisky.Tasting costs 8 € for public and 5 € for Slow Food members and the students of the University of Gastronomic Sciences.

5:00 pm – 6:00 pm Spontaneous Fermentation: A Journey to Pajottenland Bra – Teatro della Birra – Piazza XX Settembre Pajottenland is a farming region in southern Brussels, with a complex beer tradition that is appreciated around the world: Lambic beers. In this workshop, the ambassadors of Quality Beer Academy will talk about the characteristics of this product through the tasting of many particular types.Booking and payment done at the Quality Beer Academy stand.

5:00 pm – 6:30 pm To Raise Animals, or to Live with Them? – ConferenceBra – Auditorium CRB FoundationIf an animal is healthy and well-treated, its milk gains in flavor. Animal feed plays a fundamental role in this equation. And up to here, all farmers would agree. Things change when we consider other aspects, however. How much does stress caused by insufficient living space have an impact, or the lack of grazing pasture, or mutilation? What happens to an animal if it doesn’t live together with members of the same species, as it would naturally, or if it has no relation with the farmer? Can we afford to consider animals simply as instruments of production?Speakers:Jocelyne Porcher, Sociologist at Institut national de la Recherche Agronomique, author of Living with Animals,

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Slow Food EditorePiero Sardo, President of Slow Food Foundation for BiodiversitySilvestro Greco, Professor of Animal Production at the University of Gastronomic SciencesAndrea Cavallero, University of TurinPietro Venezia, Vice President of Veterinarians Without Borders (VWB)Moderator: Carlo Bogliotti, Slow Food EditoreFree entrance while seats last.

6:00 pm – 7:00 pm Brindisi: An Italian Style ToastBra – Parmigiano Reggiano Stand – Piazza XX Settembre The Parmigiano Reggiano territory meets the Alta Langa with a tasting of the wines offered by the Alta Langa DOCG Consortium and various ages of Parmigiano Reggiano.Free tasting. Reservations can be made at the stand.


5:00 pm Book Presentation: Atlas of Italian CheesesBra – Bottega Local – Via Cavour 45Presentation of the book Atlas of Italian Cheeses edited by Libreria Geografica and Slow Food Editore: with the authors Paola Gho and Giovanni Ruffa, Chiara Cauda (Slow Food Editore) and Stefano Giuliani (Libreria Geografica). Chairman Eric Vassallo, Master of Food teacher.

6:00 pm – 7:00 pm Soft as Cheese – Lurisia Water and the Sharpness of Senses Bra – Lurisia Stand – Piazza XX Settembre Cheese storyteller Maria Cristina Crucitti will present cheeses characterized by a sour, basic, or more distinctively aromatic flavor. The tasting will come to an end with blue cheeses.To pair, Lurisia water that will exalt the sensory differences of the cheeses offered. Free entry while seats last.

6:00 pm – 7:00 pm Blue Cheeses and Dark BeersBra – Teatro della Birra – Piazza XX Settembre Beer and cheese as a pairing is inseparable from Northern European countryside traditions. What about pairing northern beers with typical Italian cheeses? With the help of Luigi Guffanti from Formaggi 1876, in this workshop we will be pairing blue cheeses with dark beers such as Schwarzbier and Scotch Ale.Booking and payment done at the Quality Beer Academy Stand.

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6:00 pm – 6:45 pm High Quality Distillates: Chertreuse, Argalà, and Domaine des Haute GlacesWarning! We remind the participants that this workshop requires courage, creativity, and a pinch of madness. Our protagonists are distillates and liqueurs of mountains produced by Italian and foreign artisans who will accompany us to discover their territory, stories, and production methods.Tasting costs 8 € for public and 5 € for Slow Food members and the students of the University of Gastronomic Sciences.


6:30 pm – 7:30 pm Neapolitans in Milan – Pizza StoriesBra – Pizza Square – Scuole Maschili Courtyard Born in 2014, the daZero pizzeria has established itself in a very short time thanks to the stubbornness of its three young partners Paolo De Simone, Carmine Mainenti and Giuseppe Boccia. Giuseppe Vesi is the heir to a long family tradition that he has decided to innovate with gourmet pizzas, accompanied by his family and his children, who have always worked with him at the pizzeria.What do Paolo De Simone and Giuseppe Vesi have in common? Simple: both of them came with their doughs in their luggage, to open their own place in Milan.Online selling. To pair with their pizzas, sparkling wines from Consorzio Alta Langa.

6:30 pm – 8:00 pmNatural Aperitif: Cured Meats Free of Additives Bra – Biodiversity House – Via MarconiEvery evening, at the Biodiversity House, l’aperitivo al naturale (natural happy hour). Cheeses made with raw milk, cured meats made without nitrites or nitrates, wine without sulfites and selected yeasts. Every day there will be different producers present with their products and the stories behind them.Today’s meeting focuses on “salami as it once was”: cured meats without nitrites and nitrates. Nowadays the use of these additives seems indispensable. However, for centuries, cured meats used to be produced only with natural preservatives such as salt, pepper and smoke.In post-war industrialism the use of nitrites and nitrates became so common that even many artisans today think they are irreplaceable. There are still few producers who use only natural preservatives and we’ll taste them to perceive the differences. In addition to this meeting, natural cured meats will also be starring at the Free Space along with many natural wines available to taste.Speaker: Valter Bordo, Slow FoodEvent is free entry including a tasting. To pair, Rodenbach beer by Roeselare (Belgium). Donation revenues will be used to finance Slow Food’s new international campaign on climate change, “Menu for Change”.

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6:30 pm – 8:30 pm TomorrowBra – Cinema Vittoria – Via Cavour 20Showing solutions, telling a feel-good story… This may be the best way to solve the ecological, economic and social crises that our countries are going through. After a special briefing where the journal Nature announced the possible extinction of a part of mankind before the end of the 21st century, Cyril Dion and Mélanie Laurent, together with a team of four people, carried out an investigation in ten different countries to figure out what may lead to this disaster and above all how to avoid it. During their journey, they met the pioneers who are re-inventing agriculture, energy, economy, democracy and education. Joining those concrete and positive actions which are already working, they began to figure out what could be tomorrow’s world.Director: Cyril Dion and Mélanie LaurentFrance, 2015, 118’

7:00 pm – 8:00 pm Bra Sausage and Indian Pale AlesBra – Teatro della Birra – Piazza XX SettembreBra sausage is one of the top products of Piedmont’s food traditions. Our beer sommeliers will try to pair it with hop-centered beers: Indian Pale Ales.Booking and payment done at the Quality Beer Academy stand.

7:00 pm – 8:30 pmA Future for the Areas Hit by Last Year’s Earthquakes – Taste WorkshopBra – Istituto Alberghiero Velso MucciPecorino dei Monti Sibillini (Slow Food Presidium), Pecorino di Amatrice, Pecorino di Norcia and Ricotta Salata della Valnerina—these are the main cheeses produced in the areas of Central Italy hit by last year’s earthquakes. At Cheese, eye witnesses of those dramatic event will be speaking about them firsthand. By taking part in this workshop, you will be making a contribution to support the economy and the revival of production activity in the areas concerned.Proceeds will be donated to the project set up to improve the distribution system for food producers and the population in the regions hit by the earthquake, aligned with the existing L’Aquila farmers’ market initiative.Free entrance while seats last.

7:00 pm – 8:30 pmFrom the Caribbean to Mountain Pastures: Rhums Agricoles and Natural Cheeses – Taste WorkshopBra – Cortile delle Scuole MaschiliNatural cheeses and rhums agricoles share more than one point in common. The former express all the purity of the raw milk of animals that graze in mountain pastures, processed without the addition of selected enzymes, the latter the purity of the juice of heirloom organic sugar cane, cut by hand, transported by oxen, crushed in wood mills, fermented spontaneously and distilled in pot stills using the discontinuous method. These are the Pure Single Rhum Agricoles that Velier has been selecting for 70 years from the finest Caribbean distilleries: the Clairins of Haiti, the Rhum Rhums of Marie Galante, Esprit de Neisson Bio and Coeur de Chauffe by Saint-James, both produced on Martinique. Each of these authentic, pure rums will be served here with a specially chosen natural cheese.Online selling.

7:00 pm – 8:30 pm The Balkans: Pastures and Cheese from the East to the West – Taste WorkshopBra – Liceo Scientifico G. Giolitti-G. B. GandinoFor centuries, the Balkans were a land of pastoralism and transhumance. At one time, millions of head of

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livestock would migrate across the peninsula, the Mediterranean to the Aegean to the Black Sea. Today the last stewards of these traditions are the shepherds and dairymen who produce cheese during the summer, up in their breathtaking mountain pastures. This workshop will help you find out more about great pastoral traditions that have given life to often unique, still relatively unknown cheeses, a blend of East and West. Up for tasting will be some of the most characteristic cheeses of the region, such as Tcherni Vit Green Cheese from Bulgaria and Bucegi Mountain Branza de Burduf from Rumania, both promoted by Slow Food Presidia. Online selling.

7:00 pm – 8:30 pmMalga Monte Veronese and Amarone – Taste WorkshopPollenzo – Wine BankThe Veronese mountains are particularly suited to grazing. The grassy slopes of the Monti Lessini hills have long vegetative periods that allow longer than usual grazing periods. This allows the production of a yellow cheese with a fascinating sensory profile that is further enhanced as it matures. We present the Malga Monte Veronese, a Slow Food Presidium produced with cows’ milk from various pastures, and of different ages (from 2014, 2015 and 2016) in combination with five vintages of Amarone Classico made with Corvina and Rondinella grapes in Valpolicella by the historic Veronese producer, Cantine Bertani. Online selling.

7:00 pm – 8:45 pm Theater of Life: Massimo BotturaBra – Cinema Impero – Via Vittorio Emanuele 211Can food waste solve the problem of hunger? A question Massimo Bottura tries to find an answer to in Theater of Life. This documentary movie puts the Refettorio Ambrosiano community kitchen project at the center, a socio-culinary experiment launched at the Expo Milan 2015, in order to answer the question in the beginning: What will happen if we use food waste to end hunger? So, the community kitchen project starts. In the extraordinary kitchen of Refettorio Ambrosiano in Milan, Massimo Bottura manages forty of the best chefs in the world: Ferran Adria, Rene Redzepi, Alain Ducasse, Daniel Humm and many others. All the food they serve is recuperated from food waste of the Expo 2015. This film also recounts the engaging stories of many refugees that regularly eat at the Refettorio.Director: Peter SvatekCast: Massimo BotturaCanada, 2016, 1h 34’Project: Refettorio AmbrosianoTickets can be purchased directly at the cinema for a cost of 4,5 euro. This price includes the tasting that will take place at the end of the screening.

8:00 pm – 9:00 pm Creameries in the Spotlight Bra – Parmigiano Reggiano Stand – Piazza XX SettembreParmigiano Reggiano producers at Cheese tell their stories: Caseificio Rastelli from Solignano in Parma presents a guided tasting of their products and the opening of a wheel using the traditional method.Free tasting. Reservations can be made at the stand.

8:30 pm – 9:30 pm New Pizza Generation – Pizza StoriesBra – Pizza Square – Scuole Maschili CourtyardStefano Vola creates, as the name of his place recites, extraordinary “bontà per tutti”, goodness for everyone: whole and sliced pizzas that tell the story of territories. Meanwhile, Ciccio Vitiello, the spirit and body of Casa

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Vitiello in Caserta, chose alternatives to tradition.Both of them are real scholars of dough and leavening. The meeting with them will be a multi sensorial journey that is more than just classic tasting. To pair, wines from Batasiolo. Online selling.

9:00 pm – 10:00 pmHerbs and Spices, Vermouth and ToscanoBra – Sigaro Toscano Stand – Piazza XX Settembre From China to the Middle East, passing through the Indies before reaching America, come along on an intoxicating journey in which Toscano Modigliani will meet Beppino Occelli’s cheese creations featuring black and pink pepper, a selection of aromatic herbs and Anselmo Vermouth, a marriage of herbs, spices and Savoy tradition.The tasting is reserved for smokers over the age of 18.

9:30 pm – 10:30 pm It’s Beer O’clock!Bra – Parmigiano Reggiano Stand – Piazza XX Settembre The King of Cheeses meets artisanal beers along a journey through top-fermentation. Three artisanal beers from Birrificio Croce di Malto in Trecate in Novara will be paired with three ages of Parmigiano Reggiano.Free tasting. Reservations can be made at the stand.

9:30 pm – MidnightThe Rumjacks – Cbeese on StageBra – Main Stage – Piazza Caduti per la LibertàSince the band’s inception in Sydney, Australia in late 2008 when McLaughlin met Bassist Johnny McKelvey, The Rumjacks have racked up millions of YouTube views, with over 24 million of these alone for their breakthrough track ‘An Irish Pub Song’. Other stunning videos that capture the incredible live energy of the band include ‘Uncle Tommy’, ‘Blows & Unkind Words’ & ’Plenty’, while ‘Crosses for eyes’ and ‘Me Old Ball & Chain’ see them hard at work in the studio. The videos for ‘Home’, ‘One Summers Day’ were made while The Rumjacks were on tour, and stand testament to the bands enormous appeal wherever they go.Free entry. Cheese on Stage is organized by the Region of Piedmont, Slow Food, and the City of Bra, in collaboration with Piccoli Grandi Dop Piemontesi – Assopiemonte Dop e Igp e Dmo Piemonte Marketing.

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Sunday, September 17

10:00 am – 11:00 am & 3:00 pm – 4:00 pmGet into the Future of Food: Visit the Campus in Pollenzo In the occasion of Cheese, University of Gastronomic Sciences opens its doors to everyone who wants to see the campus and visit the building. It’s necessary to book a place in advance. Visiting groups of more than eight people must contact +39 0172 458574 to book two days in advance. The visits last around one hour, and are done in Italian and English.How to arriveIt’s easy to reach the campus from Bra by taking the bus Linea 2 (S. Matteo – Pollenzo – S. Matteo) or by taking the Bra – Pollenzo shuttles during Cheese. The meeting point for campus visit will be at Piazza Vittorio Emanuele 9, Pollenzo, under the arch to enter the Agenzia building.Contact and bookings https://doodle.com/poll/kzfwpg2wd4uypimye-mail: [email protected]: +39 0172 458574UniSG stand at Cheese (15 – 18 September)In case of bad weather, please check for any changes to the program at http://www.unisg.it/ or contact UniSG.


10:30 am – 11:30 amA Journey of Cheese and Pasta – For KidsPastificio di Martino Stand – Piazza XX Settembre A playful and didactic workshop to learn to recognize a good plate of pasta with cheese. The couple of pasta and cheese is a classic in Italy. Cheese can be a small touch or can be the base of a pasta dish such as cacio e pepe from Lazio, or the pasta e patata typical of Campania. In this fun journey across Italy, participants will be transformed into various types of pasta for the occasion, in order to learn the characteristics of quality pasta. They will also learn the typical pairings of traditional pastas and cheeses.Free entry while seats last.

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S u n d a y , S e p t e m b e r 1 7

10:30 am – 7:30 pm The Wine Bank at Cheese Pollenzo – Wine BankIn occasion of the twentieth birthday of Cheese, the historic cellars of the Wine Bank will open to public every day from 10:30 am to 7:30 pm. The gates will close at 6:30 pm. You’ll be able to visit the bank, taste three types of wine and three types of cheese. Inside the museum there will be three tasting stations: one dedicated to sparkling wines in collaboration with Alta Langa DOCG and Ferrari Formaggi, a second one dedicated to Italian whites, and a third station for the red wines of the Peninsula.Visit with tasting costs 15 € each, and 14 € for Slow Food members. On Monday the 18th of September, the Bank will be closed. Find us at the Enoteca in Bra!

10:30 am – 12:00 noonThe Natural Challenge – ConferenceBra – Main Stage, Piazza Caduti per la LibertàMost cheeses, even those made with raw milk, even those made in mountain huts, use enzymes selected and produced by a handful of multinationals, which contribute to the gradual extinction of natural enzymes. This is a loss of biodiversity, and though it might not be so immediately evident, it is extremely serious. It also represents a lost connection between cheeses and their territories where they are produced, not to mention a loss of taste as, inevitably, commercially-sold enzymes tend to flatten and standardize the flavor of cheese. Solutions exist and they’re within our reach, though they do require more time, more knowledge, and more work.Speakers:Giampaolo Gaiarin, Edmund Mach Foundation, dairy technician and responsible of Slow Food Presidia in Trentino (Italy)Bronwen Percival, Neal’s Yard Dairy, buyer and co-founder of MicrobialFoods.org and London Gastronomy Seminars (UK)Giancarlo Coghetto, AVA Veneto, responsible of quality services and food security, technical manager at Fattorie di sapori venetiIgino Morini, Consortium for Parmigiano ReggianoModerator: Piero Sardo, President of Slow Food Foundation for BiodiversityFree entrance while seats last.In case of bad weather the conference will be held in the Fondazione CRB Auditorium.

10:30 am – 12:00 noonTerroir on the Plate: A New Agriculture is Necessary for Healthier Food – ConferenceBra – Cinema ImperoThe taste of food, just like nutritional properties, come from the land where it’s grown, and the microbiota of the soil. For this reason, the biome of the terrain and the agricultural techniques used contribute to the promotion and the uniqueness of Made in Italy. Then there’s symbiotic agriculture, a new method of cultivation and animal raising based on the symbiosis between different actors in the food chain: the land, animals, and human beings. To conceive this new model there is a path to follow: one focused on quality, improving the fertility of the soil, enriching the intestinal microbiota through the use of mycorrhizae and good bacteria in the terrain.Speakers:Giusto Giovannetti, CCS Aosta S.r.lSergio Capaldo, President at Simbiotic VeterinarianMassimiliano Probo, University of TurinFrancesco Sottile, AgronomistMaria Caramelli, General Director at F.F. Istituto Zooprofilattico Sperimentale del Piemonte Liguria e Valle d’Aosta (IZSPLVA)Nutritionist at Italian Society for Human Nutrition (SINU)Moderator: Maurizio Tropeano, Journalist for La StampaFree entrance while seats last.

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11:30 am – 12:30 pmCreameries in the Spotlight Bra – Parmigiano Reggiano Stand – Piazza XX Settembre Parmigiano Reggiano producers at Cheese tell their stories: The Consortium for the Red Cow of Reggio Emilia offers a guided tasting of two ages of Parmigiano Reggiano made with milk from Reggiano Red cows.Free tasting. Reservations can be made at the stand.

11:30 am – 12:30 pmPizzas and Pizzaiolis – Pizza Stories Bra – Pizza Square – Scuole Maschili CourtyardMassimiliano Crocetti from class 1968, is a pizzaiolo since 1991. He is the master of the oven at Zerozero in Florence, a place where product searching is at the center of the daily work routine. Guglielmo Vuolo follows a similar path, as the head of pizzeria Eccellenze Campane, the pole of quality agri-food in Naples, head instructor at the Association of Verace Pizza Napoletana and author of the first list of tomatoes used in the world of pizza.To pair, wines from Settesoli. Online selling.

11:30 am – 1:00 pm Good Milk Comes from The Grass – ConferenceBra – Biodiversity House – Via MarconiIt might seem trivial, but the industrialization of animal husbandry is distancing our daily cappuccino ever further from the grassy pastures we see in milk advertising. Concentrated feed, maize silage, imported hay, genetically-modified soy… thanks to this standardized diet milk produced in Romania is no different to that produced in the Po Valley. But something is changing: from Austria to the UK, via Brussels. And in Italy, Slow Food is launching a new project to support the people making milk, naturally, from grass.Speakers:Giampiero Lombardi, Associate Professor at the Department of Agricultural, Forestry, and Food Sciences at the University of TurinRuss Kerrington, producer, UKGiampaolo Gaiarin, Edmund Mach foundation, dairy technician and responsible of Slow Food Presidia in Trentino, ItalyA producer who has participated in the drafting of guidelinesClaudia Masera, breeder, owner of Roseleto farm, ItalyModerator: Gaetano Pascale, president of Slow Food ItalyFree entrance while seats last.

12:00 noon – 2:00 pm Salvatore Tassa: The Eco-Sustainable Cook Pollenzo – Piazza Vittorio Emanuele 9When we talk about cooks, we can’t miss Salvatore Tassa, chef of the starred restaurant Colline Ciocioare di Acuto, located in Lazio, sixty kilometers outside of Rome. During his cooking workshop, Salvatore will explain us the concept of eco-sustainability in the kitchen as an act of responsibility to society and the environment, through the preparation of two dishes: a spaghetti cacio e pepe with alpine pasture cheeses and cod filled with fondue of various consistencies. This lesson will focus on the creative union of pasta and cheese.To pair, beers from Quality Beer Academy. The Pollenzo Cookery School was launched by the University of Gastronomic Sciences in collaboration with Slow Food. Online selling.

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12:00 noon – 1:00 pm Presentation: Food Safety 4.0: Innovation and New Technologies for Artisan ProductionBra – UniSG Stand – Piazza XX SettembreAndrea Casero, a UNISG alumnus and entrepreneur, presents BIOBUSTERS, a specialized service for food production sites that investigates causes of contamination and works to reduce the microbiological risks, particularly for high-quality artisanal products and Slow Food Presidia, through the enhancement of sanitation and the pursuit of sustainable solutions to address microbial issues.Speaker: Andrea Casero, UNISG alumnus

1:00 pm – 2:00 pm A Wedding with the King of CheesesBra – Parmigiano Reggiano Stand – Piazza XX SettembreThe noble art of tea meets the history of Parmigiano Reggiano in a journey of memories and exotic fragrances. A tasting of various ages of cheese paired with infusions from the Royal Tea Company in Turin.Free tasting. Reservations can be made at the stand.

1:00 pm – 2:30 pmNoguera and Western Catalonia: The Return of Raw Milk – Taste WorkshopBra – Istituto Alberghiero Velso MucciSince the 1980s, the Noguera region neighboring dstricts have been the cradle of the Spanish cheese renaissance. During the Franco dictatorship, Catalonia lost most of its traditional artisanal raw milk cheese production, after which a few enterprising producers rolled up their sleeves and resumed small-scale family production, though their cheeses have only caught on in recent years. Here chef Sergi de Meiá, who runs a Michelin-star restaurant in Barcelona, a native of the region, will tell the full story and offer a tasting of a few excellent raw milk cheeses from producers such as Torrec and La Clua, plus a typical local dish and wine.Online selling.

1:00 pm – 2:30 pm When Salami is Good and Natural – Taste WorkshopBra – Cortile delle Scuole MaschiliNitrites and nitrates are present in most salami, even in the most artisanal productions, but science tells us that their reaction with substances present in meat (both in the salami and in the human body) produces carcinogenic substances (N-nitrosamines). Eliminating them is essential! From the Bulgarian Meurche (Slow Food Presidium) and Hungarian Mangalica Sausage (Slow Food Presidium), to Vastese Ventricina from Abruzzo (Slow Food Presidium), and the mythical “free salami,” the products presented in this workshop demonstrate that producing chemical-free salami is not only possible, but that it can provide excellent results.Online selling.

1:00 pm – 2:30 pm A Round Trip to Friuli: Small Area, Great Cheeses – Taste WorkshopBra – Liceo Scientifico G. Giolitti-G. B. GandinoFriuli Venzia Giulia isn’t the largest of Italy’s regions but it offers a rich variety of impressive cheeses nonetheless. Here we’ll serve up a tasting of Slow Food Presidia and other outstanding cheeses: from those produced under the old latteria turnaria cooperative dairy system, to the summer cheeses made in high mountain pastures, to Formadi Frant and Formadi Salat, both the result of unique production procedures, and, last but not least, cuincir, typical of the Carnic Alps. Online selling.

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1:00 pm – 2:30 pm Nascëtta: A Great White from the Langhe – Taste WorkshopPollenzo – Bank of WineThe only variety of its genus, nascëtta is a white grape species that was born on the hills of Novello, a small village in the Langhe better known for its Barolo. Thanks to a group of voracious “vine-dressers” from the Manufacturers Association of Nasello of the Novello Municipality, who proudly defend the wine’s origins, today this white is on the list in many Langhe restaurants, and is even being imitated by producers in other towns. On offer we’ll have Nas-cëtta 2016, embellished with some older vintages to understand its different interpretations and how they stand the test of time. These will be coupled with some cheese-based tastings from the cooks of Albergo dell’Agenzia.Online selling.

1:00 pm – 2:00 pm Stille and Sensory GamesBra – Lurisia Stand – Piazza XX SettembreDiego Bongiovanni, star of the well-known television show Prova del cuoco and ironic chef, involves the public through the use of special mystery boxes where everyone creates combinations and tries to understand the ingredients through using senses. The game is accompanied by Lurisia Stille water.Free entry while seats last.

1:30 pm – 2:30 pm Creameries in the Spotlight Bra – Parmigiano Reggiano Stand – Piazza XX SettembreParmigiano Reggiano producers at Cheese tell their stories: The Caseificio Traversetolese from Parma offers a guided tasting of its products.Free tasting. Reservations can be made at the stand.

1:30 pm – 2:30 pm Passion for Pizza – Pizza StoriesBra – Pizza Square – Scuole Maschili CourtyardA job that keeps you out of your house sometimes sixteen hours a day, a commitment to yourself and to your customers, a path that doesn’t end, for the sake of just one great value: passion.This is the story of Ciccio Vitiello, head of Casa Vitiello in Caserta. He looks for excellence through doughs and products. Alessio Rovetta from Pizzeria dei Sette Ponti in Cenate Sopra is the testimony of love for good, clean and fair pizzas made with the alchemy of water and flour.To pair, Slow Food Presidia beers from Antoniano Brewery. Online selling.

1:30 pm – 3:00 pm Around the World in 80 Cheeses: Homemade CheesesBra – Biodiversity House – Via MarconiThere are 276 cheeses cataloged on the Ark of Taste, and week by week the inventory expands with new cheeses, so different among themselves, but all deeply connected to their lands of origin. We’ll talk about Ark of Taste cheeses and more in a space where biodiversity reigns supreme, taking you on a journey from the pastures of Iran and Georgia to Spain, exploring the world of dairy in some of the planet’s remotest places.Speakers:David Asher, The Black Sheep School of Cheesemaking, CanadaGian Domenico Negro, La Bottega nel Pascolo, ItalyModerator: Ludovico Roccatello, Project Manager at Slow Food InternationalFree entrance while seats last.

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2:30 pm – 3:30 pm Spend Better, Buy Better Bra – Parmigiano Reggiano Stand – Piazza XX Settembre A tasting to compare various grated Parmesans and Parmigiano Reggiano.Free tasting. Reservations can be made at the stand.

2:30 pm – 4:00 pm The Climate is Changing, So Must Our Production Models – ConferenceBra – Auditorium CRB FoundationThe impact of food production on climate change is well-known, even if a small number of influential people deny the evidence. It’s also well-known that certain models of food production, commercialization and consumption are friendlier to the climate compared to others. The Italian Meteorological Society, in a research effort being conducted on behalf of Slow Food, is analyzing the scientific studies of recent years that have linked climate change and food production. How much does our food production impact on global warming? What are the challenges that herders and producers face across the world? Is it possible to feed the planet without aggravating our impact on the environment?Speakers:Luca Mercalli, meteorologist and climatologistCarlo Petrini, President of Slow FoodTumal Orto Galibe, shepherd from Slow Food KenyaSilvio Greco, Professor at the University of Gastronomic SciencesNicola Di Virgilio, DG Agri, Policy Analyst DG Agriculture and Rural Development of the European CommissionModerator: Cinzia Scaffidi, Vice President of Slow Food ItalyFree entrance while seats last.

3:00 pm – 4:00 pm Conference: Cheese in Italy From Medieval to the Modern AgeBra – UniSG Stand – Piazza XX SettembreConference to discuss the history of a changing reputation. Today, high-quality cheese is well-appreciated. We dedicate attention and care to it, even organize events for it. However, this wasn’t always the case. This conference, held by Antonella Campanini, professor of History of Cusine and Food Culture, will present the most recent history of cheese, in order to find the moment in which its reputation started to take a turn for the better, one that persists today.Speaker: Antonella Campanini (UNISG)Organized by the students of the UNISG Slow Food Convivium.

3:00 pm – 5:00 pmLocale del Buon Formaggio (Good Cheesemonger Award) – ConferenceBra – Politeama Boglione TheaterThe Good Cheesemonger Award (“Locale del Buon Formaggio”) returns for the 20th anniversary edition of Cheese, a firm point of reference for all dairy fans. The prize was born in 1997 to promote the stores, restaurants, retailers, as found in the new edition of Osterie d’Italia 2018 – which offer the very best selections of cheese made with raw milk and from small-scale producers. During the presentation, we’ll talk about what it takes to promote a high-quality selection of cheeses in a store or restaurant. Are you ready to learn who the winners are, and what they’ve done to deserve the prize?Speakers:Piero Sardo, President of Slow Food Foundation for BiodiversityGaetano Pascale, President of Slow Food ItalyBruna Sibille, Mayor of BraGiorgio Ferrero, Agricultural Assessor at the Region of Piedmont

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Eugenio Signoroni, Slow Food EditoreProducer affected by the earthquakeModerator:Roberto Fiori, journalist for La StampaGreetings from Carlo Petrini, President of Slow FoodFree entrance while seats last.

3:00 pm – 5:00 pm Personal ShopperUniSG Stand – Piazza XX Settembre Afraid of getting lost between the countless stands at the Cheese marketplace? Have no fear, our personal shoppers are here to guide you around. The students of the University of Gastronomic Sciences will take care of you, telling you about the producers and production methods behind each product you encounter during the ninety-minute tour. Of course, you’ll also have the chance to taste a whole range delicacies! Each tour has a central theme: come choose your favorite when you book a place at our stand.Organized by the students of the UNISG Condotta.Groups: 10 peoplePrices: 8€ SF members – 10€ non-membersLanguages: Italian / English (other languages upon request)Reservations and payments are done at the UNISG stand.

4:00 pm – 5:00 pm United States of Beer: Adrian Walker from Firestone Walker Since the 1980s, the United States of America has seen the birth of a craft beer revolution. This movement revolutionized the way we perceive beer worldwide. Adrian Walker from Firestone Walker is one of the main characters of American beer movement. He will be telling us the story of his brewery, presenting their latest works.Booking and payment done at the Quality Beer Academy stand.

4:00 pm – 5:30 pmBuffalo Milk—not just mozzarella but also ricotta, provola and scamorza—with Italian beer – Taste WorkshopBra – Istituto Alberghiero Velso MucciThink buffalo milk and what immediately comes to mind is mozzarella, a typical Italian delicacy much loved the world over. But, deeply rooted in local areas, especially in the South of Italy, the milk is used to produce much, much more. Such as ricotta, provola, scamorza and caciocavallo, all of which we’ll be putting to the test in this workshop, accompanied by Italian craft beers. Let’s see if we can establish a perfect marriage with a series of different brewing styles. Online selling.

4:00 pm – 5:30 pmFifty Shades of Mold: All Natural and Edible – Taste WorkshopBra – Scuole Maschili CourtyardMold-ripening is one of the most complicated dairy techniques, especially if you make raw milk cheese without enzymes. But when the process is done correctly, you open up a new world of possibilities in terms of flavor and aroma, as the cheeses offered in this workshop will show. We’ll take you on a journey through the mountains of Tyrol and Piedmont featuring Tyrolean Grey Cheese (Graukäse) and the Mountain Pasture Castelmagno (Slow Food Presidium) to the Cabrales cheese of Asturias and Tcherni Vit (Slow Food Presidium) cheese from Bulgaria. These will be paired with spirits selected by Velier. Online selling.

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4:00 pm – 5:30 pmThe Pleasure of Beer – Taste WorkshopBra – Liceo Scientifico G. Giolitti-G. B. GandinoHow is beer made? What ingredients are used? How is it stored? What’s the right way to serve it? And what do you serve it with? All these questions and others still are answered in the comprehensive new Slow Food beer manual, a playful but fundamental addition to the association’s impressive publications catalogue. The book takes the reader on a voyage of discovery among the most important beers in Germany, Belgium, the United Kingdom and Italy, its message being that only through travel is it possible to discover the centuries-old traditions of the culture of beer and grasp the extraordinary richness of the world of brewing. Under the expert guidance of the authors, here you can taste beers from all over the world, served with cheeses from their areas of origin. Online selling.

4:00 pm – 5:30 pmBrunello Compared – Taste WorkshopPollenzo – Wine BankTwo areas of Montalcino that encapsulate a unique territory with different production methods, which affect the characteristics of this great Tuscan red. Col d’Orcia owes its name to the Orcia River and is located in southwestern Montalcino, overlooking Grosseto; Nardi is on the opposite side of the river on the east, facing Pienza. We’ll be tasting three great millesimi: 1999, 2006 and 2010 of these two grand crus to understand the importance of their terroir. Poggio al Vento by Col d’Orcia will be compared with Nardi’s Manachiara Vineyard. To accompany the wine there will be Modena White Cow Parmigiano Reggiano (Slow Food Presidium) at various ages of maturation.Reserved for Slow Food members. Online selling.

4:00 pm – 5:00 pm A Sweet World of Lacrima and SmokeBra – Sigaro Toscano Stand – Piazza XX SettembreTypical of the Marche, specifically the area close to Ancona, and an appellation since 1985, Lacrima di Morro d’Alba Passita is here offered in its highest expression, that produced by Stefano Mancinelli, paired with the Antico Toscano. To celebrate this irresistible match, chef Gepis Barbero of the Agenzia di Pollenzo hotel has created a special tobacco-themed dessert.The tasting is reserved for smokers over the age of 18. Online selling.

4:00 pm – 5:00 pm The Taste of Raw Milk to the Nomads of SaharaBra – UniSG Stand – Piazza XX SettembreDromedary camel’s raw milk has been central to the culture and survival of Saharan nomadic peoples for centuries. It is only with the dromedaries and their milk that man has managed to survive in an environment poor in water and resources such as the Sahara, constantly moving in search of pasture plants.Saharan nomads recognize the plants eaten by the camels, the pasture areas where those plants are present, and the seasons that pass by the succession of flavors in milk, due to the seasonality of different plants with different aromatic compounds.These dairy sources and their flavors, day after day, represent a “sensory map” of the territory and its seasons, and are at the basis of the social organization and the cultural identity of the Sahara nomads.Speaker: Gabriele Volpato, UniSGFree entry while seats last.

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4:00 pm – 5:30 pm Slow Food Presidia: Nice to Meet You! – Discover the BiodiversityBra – Biodiversity House – Via MarconiDo you now want to know all the latest news about Slow Food Presidia? The Biodiversity House is the place for you. There are lots of surprises in store, both to be heard and tasted, as we discover how saving a product also means saving its land of origin, and the community that produces it.At this event we’ll present you all the new Presidia from Italy and abroad. Alpine Trentingrana from Trentino Alto Adige, raw milk Pecorino from Maremma in Tuscany, Pecorino del Monte Poro from Calabria, Çuç di mont from Friuli Venezia Giuia. From Netherlands, one of the oldest cheeses Boeren Leyden with a crust coated with a brown-red film made of annatto seeds.Speakers:Harry Schonewille, producer of Traditional Boeren Leyden, ItalyProducer of Mountain Trentingrana Presidium, ItalyProducer of Maremma Raw Milk Pecorino Presidium, ItalyProducer of Monte Poro Pecorino, ItalyProducer of Çuç di Mont Presidium, ItalyProducer of Pecorino di Farindola Presidium, ItalyModerator: Francesca Baldereschi, Responsible of Presidia in ItalyFree entry with donation. Revenues will be used to finance Slow Food’s new international campaign on climate change, “Menu for Change”.

4:30 pm – 5:15 pmProducers MeetBra – Bottega Local – Via Cavour 45Rabbia di Ruffia Creamery in Cuneo meets with La Granda, association of breeders in Genola, Cuneo. Free entry.

4:30 pm – 5:30 pm Presidia in the SpotlightBra – Parmigiano Reggiano Stand – Piazza XX SettembreA journey through the Slow Food Presidia, with the presentation and tasting of Parmigiano Reggiano made with milk from Modenese White cows.Free tasting. Reservations can be made at the stand.

4:30 pm – 5:30 pm Journey of Grains – Pizza TalksBra – Pizza Square – Scuole Maschili CourtyardThe main focus in making pizza is usually on the dough and the ingredients. But what about the raw materials? How much do flour and grains count for quality?Free entry while seats last.

5:00 pm – 6:00 pm Kriek, Framboise and Fresh Raw Milk CheesesBra – Teatro della Birra – Piazza XX SettembreBeer and cheese as a pairing is inseparable from Northern European countryside traditions. What about pairing northern beers with typical Italian cheeses? With the help of Luigi Guffanti from Formaggi 1876, in this workshop we will be pairing Kriek, Fromboise and a selection of fresh raw milk cheeses.Booking and payment done at the Quality Beer Academy Stand.

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5:00 pm – 6:30 pm Migrant Milks – ConferenceBra – Main Stage – Piazza Caduti per la LibertàThey are redrawing the social panorama of our campaigns. Many of them arrive from the Indian subcontinent and find work in the stalls of Parmigiano Reggiano and Grana Padano. In the last decade, the Po Valley has seen great migratory flows, and many of the new arrivals now work with dairy cows, often in highly-skilled roles. At Cheese we’ll try to give an overview of the situation starting with Piedmont: how many migrants are working in the sector? What is the real reason for this phenomenon?Speakers:Simran Sethi, journalist and author of Bread, Wine and Chocolate (Slow Food Editore)Cecile Kyenge Kashetu, EU ParliamentMichele Nori, researcherCarlo Petrini, President of Slow FoodMonica Cerruti, Regional Assessor at the Region of PiedmontPaolo Corvo, Professor at the University of Gastronomic SciencesGiorgio Ferrero, Agricultural Assessor, Hunting and Fishing at the Region of PiedmontDaljit Singh, milker and leader of Sikh communityModerator: Massimiliano Borgia, journalistFree entrance while seats last. In case of bad weather the conference will be held in the Fondazione CRB Auditorium.

5:00 pm – 7:00 pm Aperitif with the Producers of Cascina Lago ScuroBra – UniSG Stand – Piazza XX SettembreThe Cascina Lago Scuro agri-tourism farm was founded by Fabio and Paola, who started practicing “true agriculture”, that is organic, sustainable and high quality, back in 1990. Since 1993 they have formed part of the network of agri-tourism farms in the Lombardy Region. Cascina Lago Scuro and the students of the University of Gastronomic Sciences invite you for an aperitif at the UNISG stand.Organized by the students of the UNISG Convivium.

5:00 pm – 6:00 pm Murran Maasai in the AlpsBra – Cinema Impero – Via Vittorio Emanuele 211The contents of this story originate from “routes” and “roots”, in a mountain as a green desert where it’s possible to meet separate lives, held together by an ancestral time. This movie is entirely about the Maasai – African and Italian – overcoming the boundaries of stereotypes and seeking the essence of nomadic people. A film in which perspectives are flipped. The traditional cheese is made by black hands, while a linguistic minority (speaking kjé) is observed by a Maasai. Old values are overpassing the barriers of space and time, in order to testify a possible universal brotherhood. We need metaphors, we need above all to “think simple”. What could be more simple and strong than a gradual, natural empathy between these two very different women? Faced with Leah and Silvia, we just want to sit down and listen. We need to sit down and listen.Director: Sandro Bozzolo – Italy, 2015, 43’Tickets can be purchased directly at the cinema for a cost of 4,5 euro. This price includes the tasting that will take place at the end of the screening.

5:30 pm – 6:30 pm The Human Factor: Women and Men in AgricultureBra – Cinema Vittoria – Via Cavour 20 The human factor in agriculture is still irreplaceable. This film tells the story of men and women breeding cows, growing vines and fruits only manually in order to obtain an excellent product. Even international markets wouldn’t be possible without manual work and ancient techniques. Manual skills however are not only to

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ensure quality and sell better. They are also the recognition of a history and a tradition handed down for centuries. Manual work is a way to promote an identity that mechanization threatens. The documentary gives voice to the protagonists that want to continue with tradition to guarantee quality and excellence, not caring about the daily sacrifices and the difficulties that sometimes occur along this path.Director: Stefano Rogliatti – Italy, 2017, 30’ – Produced by the Region of PiedmontTickets can be purchased directly at the cinema for a cost of 4,5 euro. This price includes the tasting that will take place at the end of the screening.

6:00 pm – 7:00 pmMountain PanoramaBra – Parmigiano Reggiano Stand – Piazza XX SettembreThe European Union’s “Mountain Product” trademark was introduced by EU Regulation 1191/12 in 2013 to classify food products originating in the mountainous areas of Europe. Parmigiano Reggiano is the most important PDO product made in the mountains, with more than 110 dairy farms and 1,200 farmers who contribute to strengthening the economy and preserving the uniqueness of mountain environments around Parma, Reggio Emilia, Modena and Bologna (to the left of the Reno River).The Caseificio Soc. San Lucio Montardone creamery from Serramazzoni in Modena will offer a tasting of their mountain Parmigiano Reggiano. Free tasting. Reservations can be made at the stand.

6:00 pm – 7:00 pm Stille and Sensory GamesBra – Lurisia Stand – Piazza XX SettembreDiego Bongiovanni, star of the well-known television show Prova del cuoco and ironic chef, involves the public through the use of special mystery boxes where everyone creates combinations and tries to understand the ingredients through using senses. The game is accompanied by Lurisia Stille water.Free entry while seats last.

6:00 pm – 6:45 pm Born Under the Sign of Agave: Mezcal vs. TequilaBra – Velier Stand – Piazza XX SettembreWho knows the differences between mezcal and tequila? Has anybody ever seen a palenquero on the job? Do you prefer Paloma or Margarita? Everything you ever wanted to know but were never able to ask on agave will be answered to by bartender Dom Costa.Tasting costs 8 € for public and 5 € for Slow Food members and students of the University of Gastronomic Sciences.

6:00 pm – 7:30 pm Good Things Await – Cheese ScreeningsBra – Cinema Vittoria – Via Cavour 20Niels is one of the most idealistic farmers in the agricultural country of Denmark. He makes some of the world’s finest products, praised by the consumers, prized by the world’s best restaurant, NOMA in Copenhagen, and nursed in harmony with the universe. But Niels’ ways of farming in accordance with the planet and the primal instincts of the animals are not too popular among authorities. They are threatening to withdraw his license to breed cattle, the buildings are deteriorating, and there is nobody to take over. Niels risks seeing his life fall apart. Phie Ambo follows their struggle to make sure that they are not the last to do agriculture the way they do, but some of the first.Director: Phie AmboDenmark, 2014, 119’Tickets can be purchased directly at the cinema for a cost of 4,5 euro. This price includes the tasting that will take place at the end of the screening.

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6:30 pm – 7:30 pm Science at the Pizzeria – Pizza Stories Bra – Pizza Square – Scuole Maschili CourtyardAre we really sure chemistry has nothing to do with pizza? And the laws of physics? But are pizzaiolis artists or scientists?A meeting with two dough masters, pizza technicians and passionate: Salvatore Kosta, head of La grotta del buono in Aversa and Pierluigi Police, who makes a true Neapolitan pizza with gas oven at O’Scugnizzo in Arezzo.A journey in Italy accompanied by the sparkling wines of Consorzio Alta Langa. Online selling.

6:30 pm – 8:00 pmNatural Aperitif: Cheeses Free of Selected CulturesBra – Biodiversity House – Via MarconiEvery evening, at the Biodiversity House, l’aperitivo al naturale (natural happy hour). Cheeses made with raw milk, cured meats made without nitrites or nitrates, wine without sulfites and selected yeasts. Every day there will be different producers present with their products and the stories behind them.There are still alternatives to cheeses made with this ready mix of cultures, thanks to producers who respect biodiversity and don’t want to standardize taste. We’ll discuss this topic with Piero Sardo, author of Natural Cheeses published by Slow Food Editore and President of Slow Food Foundation for Biodiversity. In addition to this event, natural cheeses will be starring also at the Free Space.The event is free entry including a tasting. Donation revenues will be used to finance Slow Food’s new international campaign on climate change, “Menu for Change”.

6:30 pm – 7:30 pm Portraits in Malga Bra – Cinema Impero – Via Vittorio Emanuele 211Cesen Massifs and Treviso Alps. Not far from the famous Prosecco lands, some people produce quality cheeses by working raw milk at small alpine summer houses known as malga, once common all over the region. They represent an alternative to the standardization of taste and the abandonment of mountain pastures. The documentary shows the daily work of the malghesi, through visuals of pastures, milking, and production of butter, cheese and ricottas. This film is also a testimonial of the few dairy producers: Ferruccio, Ruggero, Silvio, Serena, and Gildo.Director, photography and editing: Michele TrentiniItaly, 2017, 53’The screening will be presented by the director Michele Trentini and one of the characters in the movie.Tickets can be purchased directly at the cinema for a cost of 4,5 euro. This price includes the tasting that will take place at the end of the screening.

7:00 pm – 8:00 pm Fresh Cheeses and Wheat BeersBra – Teatro della Birra – Piazza XX SettembreBeer and cheese as a pairing is inseparable from Northern European countryside traditions. What about pairing northern beers with typical Italian cheeses? With the help of Luigi Guffanti from Formaggi 1876, in this workshop we will be pairing fresh raw milk cheeses with traditional Belgian and German wheat beers.Booking and payment done at the Quality Beer Academy Stand.

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7:00 pm – 8:30 pm The Complexity of Wood-Aged Beers – Taste WorkshopBra – Istituto Alberghiero Velso MucciWood has always played an important part in brewing. It was once used to make vats, containers and barrels but in the late decades of the last century it began to be replaced by steel. Today the picture is very different, with barrel cellars springing up again in many breweries to allow beers to age and take on unique characteristics. In this workshop you’ll discover all the complexity of aging in wood and the many different results it can produce: from the acidulous notes of Red Flemish Ales to the vanilla-like sweetness of some Italian beers.Online selling.

7:00 pm – 8:30 pm Naturally Pecorino – Taste WorkshopBra – Scuole Maschili CourtyardRaw sheep’s milk, rennet and salt: a simplicity of ingredients that expresses the essence of the pastures where the animals graze. We accompany you on an all-Italian trip up the Apennine ridge, tasting Monte Poro Pecorino from Calabria (Slow Food Presidium), Bagnolese Pecorino from Campania (Ark of Taste), and Pistoia Mountain Pecorino from Tuscany (Slow Food Presidium). This intensity of aromas stretches right up the Apennine mountains to the lowlands of Tuscany and Lazio, where we’ll taste the raw milk of the Maremma Raw Milk Pecorino (Slow Food Presidium) and the Roman Countryside Caciofiore (Slow Food Presidium). Get ready to explore some of the untouched territories of the Italian peninsula in the search for naturalness.Online selling.

7:00 pm – 8:30 pm Raw in the USA: Cheese Plus Craft Beer – Taste WorkshopBra – Liceo Scientifico G. Giolitti-G. B. GandinoSince 1980 the United States have witnessed a veritable natural fermentation renaissance in virtually every area of food production: from cheese and craft beer to ham and charcuterie. In the last ten years small-scale producers have rallied together to fight restrictions and laws that prohibit or limit the production of raw milk cheeses. In this workshop we’ll introduce you to Jasper Hill Farm from Vermont, the Meadow Creek Dairy from Virginia, the Rogue Creamery from Oregon and Uplands Cheese from Wisconsin, some of the best dairies ‘born in the USA’. Here the history of cheese will intertwine with that of craft beer thanks to the presence of Adrian Walker of the legendary Firestone Walker brewery, established in California in 1996 and still one of the best loved Stateside.Online selling.

7:00 pmBarolo and Castelmagno: The King of Wines Marries the King of Cheeses – Taste WorkshopPollenzo – Wine BankBarolo 2010 has been recognized by international critics as the finest vintage of the new millennium so far. We’ll be tasting six grand crus from the Langhe region: Brunate of La Morra Oddero, Cannubes of Barolo Damilano, Ciabot Mentin Ginestra of Monforte d’Alba Clerico, Prapò of Serralunga d’Alba Schiavenza, Ravera of Novello Elvio Cogno and Bricco Boschis of Castiglione Falletto Cavallotto. Online selling.

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8:00 pm – 9:00 pmIt’s Beer O’clock!Bra – Parmigiano Reggiano Stand – Piazza XX SettembreThe King of Cheeses meets artisanal beers along a journey through top-fermentation. Three artisanal beers from Birrificio Ofelia in Sovizzo in Vicenza will be paired with three ages of Parmigiano Reggiano.Free tasting. Reservations can be made at the stand.

8:30 pm – 9:30 pm Born Bandits – Pizza StoriesBra – Pizza Square – Scuole Maschili CourtyardSalvatore Gatta, shy to the media hype, has crossed the mountainous borders of his land using the yeast and simple ingredients at his Fandango near Naples.Vito De Vita instead, has influenced many patrons and critiques by keeping a constant research on ancient grains. What do they have in common? The heart of a bandit, and sourdough!To pair, beers from Quality Beer Academy. Online selling.

8:30 pm – 11:00 pm Regis Marcon: High-altitude Existence – Dinner DatePollenzo – Albergo dell’AgenziaClimbing up to altitudes of 1,000 meters and more in the Haute-Loire, you can’t help but wonder how the place came to be home to a restaurant that has been awarded three Michelin stars for close on 15 years on the trot. Then you come to Saint Bonnet le Froid, a very lively village whose 400 inhabitants or so bide their time between boulangeries, patisseries, hôtelleries, bars serving craft beers and bistros… And then, on a lush green plateau, the Regis et Jaques Marcon restaurant. The Marcons believed in the place right from the outset with a menu that reflects the local area and its produce, especially mushrooms, now one of the principal ingredients on their menu. At the Albergo dell’Agenzia in Pollenzo, Regis will serve a menu revolving round the concept of fermentation and featuring some of his historic creations to allow you to breathe the air and the magic of Saint Bonnet le Froid.Online selling.

9:00 pm – 10:30 pm Lou Pitakass and a Guest Star – Cheese on StageBra – Region of Piedmont Stand – Piazza SpreitenbachLou Pitakass is a band born in the spring of 2012 with members who are 13 to 16 years old. All pupils of Sergio Bonardo’s music school, they make traditional Provencal music. They involve the public with gritty beats full of energy. The band is composed of Arnaudo Gabriele (accordion), Davide Bagnis (drums), Daniele Mauro (base), Declementi Luca (accordion, singer, fife, bagpipes), Giraudo Loris (accordion, hurdy-gurdy). The band was born thanks to Sergio Berardo’s efforts to unite young musicians with different experiences, with the common passion for the genre. They have had more than a hundred concerts at various events in Valados. Guess who will be the starring guest?Free entry. Cheese on Stage is organized by the Region of Piedmont, Slow Food, and the City of Bra, in collaboration with Piccoli Grandi Dop Piemontesi – Assopiemonte Dop e Igp e Dmo Piemonte Marketing.

9:00 pm – 10:00 pm Wines, Cigars and Cheese: Marche and Tuscany Bra – Sigaro Toscano Stand – Piazza XX Settembre A workshop exploring the products of two neighboring Italian regions of great natural beauty: the Marche and Tuscany. From the former, wine (Verdicchio dei Castelli di Jesi) and cheese (Monti Sibillini pecorino, a Slow Food Presidium made with raw milk and aged in natural environments). From the latter, a cigar: in this case the new

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Toscano Cosimo I Granduca di Toscana.The tasting is reserved for smokers over the age of 18. Online selling.

9:00 pm – MidnightNo More Four Seasons – Musical Bra – Teatro Politeama BoglioneAs you can guess from its title, the musical refers to climate change, through literature and music. The idea for the show was brought up by Luca Mercalli and Banda Osiris, as part of the project A Seminar La Buona Pianta and was supported by Aboca. The Flemish painters and the Four Seasons of Antonio Vivaldi had already given us hints on the small glacial age between the seventeenth and eighteenth centuries, which was a natural whim. What will we be leaving behind, as the generations of industrial revolution and global warming? What will the world look like if we ignore climate change?This musical will be suited for Italian speakers only. The profit from the show will be donated to “Menu for Change”, Slow Food’s campaign on climate change. Online selling.

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Monday, September 18

10:00 am – 11:00 am & 3:00 pm – 4:00 pm Get into the Future of Food: Visit the Campus in Pollenzo In the occasion of Cheese, University of Gastronomic Sciences opens its doors to everyone who wants to see the campus and visit the building. It’s necessary to book a place in advance. Visiting groups of more than eight people must contact +39 0172 458574 to book two days in advance. The visits last around one hour, and are done in Italian and English.How to arriveIt’s easy to reach the campus from Bra by taking the bus Linea 2 (S. Matteo – Pollenzo – S. Matteo) or by taking the Bra – Pollenzo shuttles during Cheese. The meeting point for campus visit will be at Piazza Vittorio Emanuele 9, Pollenzo, under the arch to enter the Agenzia building.Contact and bookings https://doodle.com/poll/kzfwpg2wd4uypimye-mail: [email protected]: +39 0172 458574

10:00 am – 11:15 amNoble Peasants – Activity for First and Second Grade Secondary StudentsBra – Casa Slow Food – Via Mendicità Istruita What do you want to be when you grow up? Would you like to know more about some professions before you decide? This event dedicated to secondary school students of first and second grade is a great occasion to learn about some of the noble and underestimated professions that respect our planet. You’ll learn about sustainable production methods that are good for our health, and the environment.Come participate in practical games and learn the trade secrets of the ice cream maker who picks the best raw materials to create a product that will astonish even the most demanding palates, the cheese affineur who spends years taking care of the rinds, or the miller who selects the finest grains to produce a top-quality dough.Organized by the students of UNISG Convivium in collaboration with Slow Food Education.Cost: €25 per class. Booking online. 9:30 am – 10:30 am School of Pizza – Pizza Edu Bra – Piazza della Pizza – Scuole Maschili Courtyard Paths to learn how to put your hands in the dough, from an early age! Discovering the art of pizza-making with schools and families, guided by dough experts.Free entry while seats last. To participate in the School of Pizza, just be at the Pizza Square ten minutes before.


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m o n d a y , S e p t e m b e r 1 8

10:30 am – 11:30 amA Journey of Cheese and Pasta – For KidsPastificio di Martino Stand – Piazza XX Settembre A playful and didactic workshop to learn to recognize a good plate of pasta with cheese. The couple of pasta and cheese is a classic in Italy. Cheese can be a small touch or can be the base of a pasta dish such as cacio e pepe from Lazio, or the pasta e patata typical of Campania. In this fun journey across Italy, participants will be transformed into various types of pasta for the occasion, in order to learn the characteristics of quality pasta. They will also learn the typical pairings of traditional pastas and cheeses.Free entry while seats last.

10:00 am – 12:00 noonA Quest for Meaning – Cheese ScreeningsBra – Cinema Vittoria Multisala & Impero Multisala A journey above and beyond our beliefs. Two childhood friends go around the world to meet the great thinkers of our time. This initiatory travel full of doubts and joys, questions the collective beliefs that shape Western civilization. It reflects a change in consciousness motivated by the desire to live in harmony with oneself and the world.Directors: Nathanaël Coste, Marc de la Ménardière2017, 88’To participate, send an email to a [email protected] or [email protected]

10:30 am – 12:00 noonHow do We Measure the Quality of Milk and Cheese?Bra – Cinema Impero – Via Vittorio Emanuele 211How do we measure the quality of milk and what separates cheeses with a lower level of aromatic and nutritional complexity from those which express these qualities best? Within this range, where do we place heat treatment, pasteurization and the use of enzymes? For the first time, producers and affineurs are now using an innovative method (promoted by the ANFOSC and CORFILAC cheesemaker associations) to measure the relationship between levels of omega-6/omega-3 acids and antioxidants in their products, and how that impacts on their nutritional value and aromatic complexity. Here, we’ll discover if the quality of cheese and can be determined objectively.Speakers:Stefania Carpino, researcherRoberto Rubino, President of association Formaggi sotto il cieloModerator: Cinzia Scaffidi, Vice President of Slow Food ItalyFree entrance while seats last.

10:30 am – 12:00 noon CETA: Yes or No?Bra – Main Stage – Piazza Caduti per la LibertàFor many months now, governments, public and businesses have been discussing the future of CETA (Comprehensive Economic and Trade Agreement). Why are so many opposing to this agreement? We will talk about it with the Italian regions that have approved motions of opposition and large exporters that see it as an opportunity.Speakers:Stefano Masini, ColdirettiMonica Di Sisto, FairwatchGaetano Pascale, President of Slow Food ItalyAlessandro Mostaccio, Movimento ConsumatoriClaudio Voarino, small-scale breeder and supplier for Gruppi d’Acquisto Solidale

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Paolo Tramelli, Foreign Marketing Office Consortium for Prosciutto di ParmaGiovanni Fava, Agricultural Assessor at the Region of LombardyModerator: Lorenzo Bairati, Professor at the University of Gastronomic SciencesFree entry while seats last.

11:00 am – 12:00 noonLove for Grains – Pizza StoriesBra – Pizza Square – Scuole Maschili CourtyardWhat unites the ideal city of Piero della Francesca and Vesuvio National Park? Simple: love for pizza and love for grains, the heralds of a regional history and nutritional quality. Renato Pancini, who has been working in Arezzo since 1986 with Al Fogher and Aniello Falanga, the patron of Haccademia who in Terzigno (Naples) has conquered the pizza world in a few years, are at the center of a meeting that speaks to the heart, before the stomach!To pair, sparkling wines from Consorzio Alta Langa. Online selling.

11:30 am – 1:00 pm From the CAP to the Hygiene Rules: Needs and Recommendations of Small-scale Producers in the European Union – ConferenceBra – Biodiversity House – Via MarconiTo understand their needs better, Slow Food has launched a direct consultation with all the producers of its network in seven European countries, involving other associations that work in the sector at local level. Conducted with an online questionnaire, the initiative aims to give voice to farmers and food producers and allow them to express their opinions on the policies that concern them and the critical problems that hamper their activity. These include hygiene regulations which, albeit obviously necessary, are complicated and often hard for small producers to comply with. At this workshop, we’ll be analyzing the first results of the consultation and presenting the European Guide to good hygiene practices in the production of artisan cheeses and dairy products, produced by FACEnetwork and endorsed by the European Commission.Speakers:Vujadin Kovacevic, Policy Officer (Directorate-General for the Environment – European Commission) Grazia Invidiata, producer who participated in the Common Agricultural Policy survey, ItalyKerstin Jürss, producer who participated in the Common Agricultural Policy survey, SwedenA cheese producer from Romania, who has participated in the Common Agricultural Policy surveyYolande Moulem, Coordinator of FACE network, FranceCarolina Modena, Project Manager for CAP surveyModerator: Marta Messa, Area Coordinator at Slow Food InternationalFree entrance while seats last.

12:00 noon – 13:15 pmNoble Peasants – Activities for First and Second Grade Secondary StudentsBra – Casa Slow Food – Via Mendicità Istruita What do you want to be when you grow up? Would you like to know more about some professions before you decide? This event dedicated to secondary school students of first and second grade is a great occasion to learn about some of the noble and underestimated professions that respect our planet. You’ll learn about sustainable production methods that are good for our health, and the environment.Come participate in practical games and learn the trade secrets of the ice cream maker who picks the best raw materials to create a product that will astonish even the most demanding palates, the cheese affineur who spends years taking care of the rinds, or the miller who selects the finest grains to produce a top-quality dough.Organized by the students of UNISG Condotta in collaboration with Slow Food Education.Cost: €25 per class. Booking online.

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1:00 pm – 2:30 pm At a Stretch – Taste WorkshopBra – Istituto Alberghiero Velso MucciBalls, squares, pear-shaped… If you think stretched curd cheeses are all as round as mozzarella, you’ve got another think coming! Witness the Slow Food Presidia products up for tasting at this workshop, for example. The tradition is now being kept alive by the capable hands of producers who create cheeses that range from traditional Caciocavallo Podolico (Basilicata) and Pallone di Gravina (Puglia) to the square-shaped Ragusano, made with the milk of the Modicana cattle breed (Sicily) and Vastedda della Valle del Belìce (Sicily), the only stretched curd cheese in Italy to be made entirely with ewe’s milk. To pair, white wines by Cantina di Caldaro – Kellerei Kaltern near Bolzano. Online selling.

1:00 pm – 2:30 pm Pure and Simple: Prosciutto, Culatello and Other Raw Hams – Taste WorkshopBra – Cortile delle Scuole MaschiliThe production of raw hams is common in very few nations: Italy, Spain, Portugal being the most important. However, they don’t all avoid the use of nitrites and nitrates. This workshop is devoted to chemical-free sensory excellence, starting with Zibello Culatello and Belmonte Gammune (both Slow Food Presidia), continuing with ham from the Noir de Bigorre pig (Slow Food Presidium) and products from the Iberian Peninsula.Online selling.

1:00 pm – 2:30 pmHard Magic: Great Hard Cheeses of Europe – Taste WorkshopBra – Liceo Scientifico G. Giolitti-G. B. GandinoOf all cow’s milk cheeses, if there’s one type that, more than any other, encapsulates the concept of terroir applied to dairy produce, it’s hard cheese. Production and maturing methods and water content (less than 35%) may be the virtually identical, but the end products are completely different. Here France’s finest affineur, Hervè Mons, will take you on a voyage of discovery to find out how animal breed, feed, altitude and local area can all influence a cheese right from the production stage. The products up for tasting will be Parmigiano Reggiano (Italy), Gouda (The Netherlands), Etivaz and Gruyere (Switzerland) and Comtè and Beaufort (France), accompanied by wines and craft beers from their regions of origin. Reserved for Slow Food members. Online selling.

1:00 pm – 2:00 pm Into the Heart of Italy – Pizza Stories Bra – Pizza Square – Scuole Maschili Courtyard The “paths” of Marzia Buzzanca are at least 99, such as the castles of the city where she lives and works, the pizzeria Percorsi di Gusto in L’Aquila. Marzia is one of the women who revived the tradition of “pink pizza”.Not far from her, in Castelnuovo Vomano, Franco Cardelli offers a research work that finds hospitality from Don Franchino, an elegant venue that leads to reflections on taste. Pizza Square then ends with a trip into the heart of Italy.Online selling.

1:00 pm – 2:00 pm Lurisia: Not Just WaterBra – Lurisia Stand – Piazza XX SettembreMauro Ravetto, authoritative representative of Lurisia’s local restaurant Osteria Ca ‘di Bacco, presents some dishes reflecting the different flavors of the territory, served with Lurisia water appropriate for each serving.Free entry while seats last.

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1:30 pm – 3:00 pmAround the World in 80 Cheeses: Far LandsBra – Biodiversity House – Via MarconiThere are 276 cheeses cataloged on the Ark of Taste, and week by week the inventory expands with new cheeses, so different among themselves, but all deeply connected to their lands of origin. We’ll talk about Ark of Taste cheeses and more in a space where biodiversity reigns supreme, taking you on a journey from the pastures of Iran and Georgia to Spain, exploring the world of dairy in some of the planet’s remotest places.We’ll begin with Carpathian Mountains, the biggest mountain range in Europe after the Alps. Here in the Zakarpattia Oblast province in Ukraine, indigenous communities produce cheese. Some of their cheeses are on board Ark of Taste.Then we’ll move on to Cape Verde’s Santo Antão Island where few producers make cheese in the challenging climatic conditions of the volcanic mountain range Planalto Norte. We will be tasting their Slow Food Presidia raw milk goat cheeses.The third land is South Africa, where breeders and producers have been gradually moving towards the use of taw milk. Many of their cheeses form Presidia.We’ll finish our journey with Australia’s typical raw milk cheeses and France’s Rove Brousse goat cheeses, Slow Food Presidia. Event supported by the Region of Piedmont.Speakers:Irineu Eusevio da Luz, producer of raw milk goat cheeses Presidium, Capo VerdeAnibal Sabino Lima, producer of raw milk goat cheeses Presidium, Capo VerdeBrian Dick, responsible of South African raw milk cheeses Presidium, South AfricaKris Lloyd, manager and head cheesemaker of Woodside Cheese Wrights, AustraliaSvitlana Zlobina, Taste Ukraine project manager and responsible of Slow Food GaliciaFrançois Borel, producer of Rove Brousse goat cheese, FranceJacky Mège, responsible of Béarn high pasture cheeses Presidium, FranceModerator: Raffaella Ponzio, Project Director at Slow Food Foundation for Biodiversity.Free entry while seats last.

2:00 pm – 3:15 pm Noble Peasants – Activities for First and Second Grade Secondary StudentsBra – Casa Slow Food – Via Mendicità Istruita What do you want to be when you grow up? Would you like to know more about some professions before you decide? This event dedicated to secondary school students of first and second grade is a great occasion to learn about some of the noble and underestimated professions that respect our planet. You’ll learn about sustainable production methods that are good for our health, and the environment.Come participate in practical games and learn the trade secrets of the ice cream maker who picks the best raw materials to create a product that will astonish even the most demanding palates, the cheese affineur who spends years taking care of the rinds, or the miller who selects the finest grains to produce a top-quality dough.Organized by the students of UNISG Condotta in collaboration with Slow Food Education.Cost: €25 per class. Online booking.

3:00 pm – 4:00 pmOvens According to Us – Pizza TalksBra – Pizza Square – Scuole Maschili CourtyardEsmach is now part of the ALI Group, one of the world’s most interesting companies specializing in the design, manufacture and supply of machinery and solutions for food delivery.For over 50 years serving the baking industry with the best kneading machines, forming, cutting, raising and stopping cells, bakery ovens, confectioneries and pizzerias. In the Pizza Square, a demonstration workshop sponsored by the company, one of the sponsors of the Pizza Square.

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3:00 pm – 4:00 pm From Yakima to Hallertau: Marc Rauschmann from BraufactumBra – Teatro della Birra – Piazza XX SettembreAround 60% of the world’s hop is produced only in two regions: Yakima Valley in Washington State and Hallertau in Bavaria. The quality of the hops from these regions is renowned all over the world and they are often used in the dry-hopping of top-fermented beers. Marc Rauschmann from Braufactum will talk about hops while presenting Yakeros, one of their latest creations.Booking and payment done at the Quality Beer Academy stand.

3:00 pm – 5:00 pm Personal ShopperUniSG Stand – Piazza XX Settembre Afraid of getting lost between the countless stands at the Cheese marketplace? Have no fear, our personal shoppers are here to guide you around. The students of the University of Gastronomic Sciences will take care of you, telling you about the producers and production methods behind each product you encounter during the ninety-minute tour. Of course, you’ll also have the chance to taste a whole range delicacies! Each tour has a central theme: come choose your favorite when you book a place at our stand.Organized by the students of the UNISG Convivium.Groups: 10 peoplePrices: 8€ SF members – 10€ non-membersLanguages: Italian / English (other languages upon request)Reservations and payments are done at the UNISG stand.

3:00 pm – 4:00 pmA Vertical Tasting in the KitchenBra – Parmigiano Reggiano Stand – Piazza XX SettembreVersatility makes the King of Cheeses an invaluable ally in the kitchen. During this event we’ll discover how to pair various ages of Parmigiano Reggiano with recipes.Free entry while seats last.

4:00 pm – 5:00 pm Aperitivo at the Focacceria: Learn How to Choose the Right BeerBra – Teatro della Birra – Piazza XX Settembre An aperitivo with tastings of Quality Beer Academy beers and products of Zena Zuena, a Genoese focacceria by Denis Pirrello.Booking and payments done at the Quality Beer Academy stand.

5:00 pm – 6:00 pm Between Beer and Wine: Marc Rauschmann Presents Barley WinesBra – Teatro della Birra – Piazza XX SettembreIt might seem like a recent creation, a product of the latest experimentations by the international beer movement. Barley wines, before being encoded by the English tradition, has a history with much deeper roots. Marc Rauschmann from BraufactuM presents his interpretation of this style, talking about its history and characteristics.Booking and payment done at the Quality Beer Academy stand.

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5:00 pm – 7:00 pm FinicheeseBra – Cheese Box – Palazzo GarroneAfter all the big success, in this edition of Cheese there will be a special Eat-In: A Finicheese (a cheese finissage!).It is like the Disco Soup, but with leftover cheese and great bread, so a huge Disco-Panini closing party making with cheesy music!Sharing is caring! The event will be free but you will need to book a spot. You can book it during Cheese at UniSG stand (Piazza XX settembre). The Finicheese will take place on Monday 18th at 5pm @ Palazzo Garrone.

6:00 pm – 7:00 pm Shall We Do a Vertical?Bra – Parmigiano Reggiano – Piazza XX SettembreParmigiano Reggiano is the cheese with the longest minimum aging among all PDOs. We embark on a guided tasting through different ages of Parmigiano Reggiano to appreciate the visual, structural and aromatic changes, starting from 12 months.Free tasting. Reservations can be made at the stand

7:00 pm – MidnightGoodbye Cheese! Closing Party in PollenzoPollenzo – University of Gastronomic SciencesOur closing party will be enriched with pizzas: Massimiliano Prete’s facroc, Stefano Callegari’s trapizzino and Stefano Vola’s pizza in teglia. Come and pair your pizza with a beer offered by Quality Beer Academy. Then follow the rhythm by our DJs. We want to celebrate with all of you! Save the and come meet us in Pollenzo, near the Tavole Accademiche of the University of Gastronomic Sciences.The event will start with a presentation of the book “Pizza, una grande tradizione italiana” at 5:30 pm, with the presence of Nio Antonio Puzzi, Sterano Callegari and Laura Montella (Ferrarelle).Free entry. The plate of pizza costs 5 €, and 4 € for the beer. In case of bad weather, the party will be taken inside the Tavole Accademiche.

GREENPALLET

Agenti Mauro Peira e Claudio Tesio

An Event By

Official Partners Official Sparkling Wine

With the contribution to Slow Food of

With the contribution to Città di Bra of

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www.slowfood.com

the state of raw milk september 15-18 - cheese 2017 - 20...

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