Ferrari cheeses, the Antoniano brewery and the Sessa pastry shop meet the Slow Food Presidia: gastronomic and sustainable excellence.

Chaired by Piero Sardo, president of the Slow Food Foundation for Biodiversity

With
Silvia Ferrari, director of Ferrari Giovanni Industria Casearia
Gaetano Sessa, Pasticceria Sessa
Sandro Vecchiato, General Manager of Birra Antoniana