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.

What ties an animal breed protected by a Slow Food Presidium to a type of cheese? Find out in this meeting with producers of Formagin and Matuscin, made with the milk of the Orobica goat in Lombardy; of Saras, made with the milk of the Frabosana sheep in Piedmont; and Toma, made from the milk of the Brigasca sheep in Liguria. Also up for tasting, the cheese made with the milk of the Garfagnina sheep, an endangered Tuscan breed on the Ark of Taste. Last but not least, the workshop will head south to take in the cheeses of the Girgentana sheep of Sicily and the Garganica of Puglia.

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.