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.

These hardy breeds, with brown, grey or white coats, produce only small quantities of milk, but with excellent sensory qualities. You'll discover them in this workshop, an exploration of excellent but little-known products, from the cheeses made in the mountains of Trentino-Alto Adige from the milk of the Grigio Alpina cow to Cinisara-breed caciocavallo from Sicily, as well as fresh cheeses made with Cabannina milk from Liguria, Parmigiano Reggiano from the Modenese white cow and Podolica caciocavallo from the Gargano.

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.