Registrations are closed.
For further informations about available places, please contact the “Reception Events” at Vicolo Chiaffrini, 2 – Bra, during the days of the event.

A journey through Southern Italy to discover its stretched curd cheeses: from the classic cow's milk Caciocavallo Podolico from Basilicata to the Vastedda del Belice from Sicily, the only stretched curd cheese made with ewe's milk, both protected by Slow Food Presidia. Here you'll also taste two-headed Ciminà; Burrino, in which the stretched curd enwraps and preserves a heart of butter; Mozzarella di Bufala Campana and Pallone di Gravina, also Slow Food Presidia. The cheeses will be served with a selection of craft beers from Southern Italian microbreweries.

Member: € 17,00

Non Member: € 20,00

Keep an eye out for the Presidia logo

It indicates the presence of Slow Food Presidia at the workshop.