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.

The Spanish region of Asturias has always been famous for its great raw milk craft cheeses, but its geographic isolation has prevented them from becoming well-known across the Iberian Peninsula. Until recently they were reserved to an elect few, but now thanks to people like Enrique Ojanguren, a cheese connoisseur and the host at this workshop, Asturian cheeses are beginning to star on menus and in the cellars of the most conscientious affineurs. Here you'll taste a selection, including Casín, a recent addition to the Slow Food Ark of Taste, with Asturian dry and sweet cider and wines.

Member: € 27,00

Non Member: € 30,00