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.

An exploration of the historical cheesemaking traditions of Ciociaria, southeast of Rome, where sheep, goat, cow and buffalo milk is used to make excellent raw-milk cheeses. You'll try four cheeses, each the result of ancient skills and traditions: Marzolina, a Slow Food Presidium; San Vittore Conciato; Morolo Cacio and Rosina. A tasting of four milks will precede the cheeses, which will be paired with two local red wines, Atina Cabernet and Piglio Cesanese.

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.