Cheese 2017

h 3 pm – 5 pm, PERSONAL SHOPPER

A tour of the Cheese Market, accompanied by UNISG students who will share their knowledge about the history, production methods, and unusual stories of individual products and producers, with stops to taste different cheeses along the way.  The event will be held from Friday to Monday, September 15th-18th, twice daily: from 10am to 12pm and from 3pm to 5pm.

Organized by the students of the UNISG Slow Food Convivium

Groups: 10 people; Price: 8€ SF Members- 10€ Non-Members;
Language: IT – EN (others upon request);
Booking & Payment: UNISG Stand

choose your thematic tour…

DI CHE PASTA SEI FATTO?
Mozzarella, stracchino, caciocavallo: three cheese, three different texture! How do they make it? This tour will let you understand which characteristics diversify the various kind of cheese; stand after stand the producers will explain the production chain behind their product, unveling the secrets that leads to these delicious variations.

DAVIDE VS GOLIA
A small producer who sells 150 wheels of cheese per year has a production chain which is completely different from a million-products producer, but we might not know which are the real aspects that diversify the two. This tour will solve your doubts, allowing you to speak with very very small producers and giants, analizing their differences in the selection of raw materials, the manufacturing and the trade.

PARLA COME MUNGI
We’re hearing a lot of the so called natural cheese, but a few know what that “natural” really stands for. There is a lot of misinformation about labels and certifications, which are often difficult to understand and with coded writings. In this tour around Cheese’s stands we’ll be in direct conctact with the producers and we will discover not only how to read a label, but also how to know the raw materials’ origin, the production chain, how to identify a cheese with no ferments, what is vegetal rennet and lots more. 

PUNK CHEESE
During these days Bra is full of any-kind cheese, and we don’t want you to lose any gem you could difficult find anywhere else! This tour wants to bring you to discover the most particular and unusual products, stand by stand the producers will tell you their story and the manufacturing that make them able to create their punk-cheese! A tour with italian and foreign cheese, in which amazement and curiosity will be the main characters for the whole journey!

h 4 pm, WORKSHOP: ALL ABOUT KEFIR!

One of the oldest symbiotic cultures that can ferment your milk, all in one little jar! Come to discover this little bomb of microorganisms that will transform your milk into a bubbly, creamy and healthy sour drink. Find out what Kefir is, where it comes from and how to do it at home.

PS: You will also receive your own baby to carry home.

h 5 – 6:30 pm, URBAN FORAGING: THE HIDDEN BOTANICAL RESOURCES OF BRA

Andrea Pieroni, Professor of Food Biodiversity Sciences, Ethnobotany and Ethnobiology, will lead “Urban Foraging: the hidden botanical resources of Bra“: workshop-walk on foraging, themed around the wild plants that dairy animals feed on while grazing. There will be a particular focus on the plant species that give a characteristic flavor to dairy products: a journey to the roots (in all senses of the word) of cheese. The walk will set off  from the UNISG stand and continue in the town’s surroundings.

Organized by the students of the UNISG Slow Food Convivium

Speaker: Andrea Pieroni (UNISG)

h 10 am – 12:15 pm, PERSONAL SHOPPER

A tour of the Cheese Market, accompanied by UNISG students who will share their knowledge about the history, production methods, and unusual stories of individual products and producers, with stops to taste different cheeses along the way.  The event will be held from Friday to Monday, September 15th-18th, twice daily: from 10am to 12pm and from 3pm to 5pm.

Organized by the students of the UNISG Slow Food Convivium

Groups: 10 people; Price: 8€ SF Members- 10€ Non-Members;
Language: IT – EN (others upon request);
Booking & Payment: UNISG Stand

choose your thematic tour…

DAVIDE VS GOLIA
A small producer who sells 150 wheels of cheese per year has a production chain which is completely different from a million-products producer, but we might not know which are the real aspects that diversify the two. This tour will solve your doubts, allowing you to speak with very very small producers and giants, analizing their differences in the selection of raw materials, the manufacturing and the trade.

PARLA COME MUNGI
We’re hearing a lot of the so called natural cheese, but a few know what that “natural” really stands for. There is a lot of misinformation about labels and certifications, which are often difficult to understand and with coded writings. In this tour around Cheese’s stands we’ll be in direct conctact with the producers and we will discover not only how to read a label, but also how to know the raw materials’ origin, the production chain, how to identify a cheese with no ferments, what is vegetal rennet and lots more. 

PUNK CHEESE
During these days Bra is full of any-kind cheese, and we don’t want you to lose any gem you could difficult find anywhere else! This tour wants to bring you to discover the most particular and unusual products, stand by stand the producers will tell you their story and the manufacturing that make them able to create their punk-cheese! A tour with italian and foreign cheese, in which amazement and curiosity will be the main characters for the whole journey!

h 12 am – 1 pm, ROUND TABLE: SHEEP TRANSHUMANCE IN THE NORTHERN APENNINES AND THE PIEDMONTESE ALPS: A GEOGRAPHIC AND ECOLOGICAL-HISTORICAL READING

A round-table discussion coordinated by UNISG Geography professor Roberta Cevasco, Maria Luisa Sturani of the University of Turin and Diego Moreno (LASA, University of Genoa). Entitled “Sheep transhumance in the northern Apennines and the Piedmontese Alps: A geographic and ecological-historical reading,” the discussion will explore how some transhumance systems—such as sheep breeds from the northern Apennines (Marrana, Genoese Casalin-na) and the Alps (Brigasca, Sambucana)—have specifically shaped the environment of mountain and winter pastures and even viticulture landscapes.

Organized by the students of the UNISG Slow Food Convivium

Speakers: Maria Luisa Sturani (Università di Torino), Diego Moreno (LASA, Università di Genova), Roberta Cevasco (UNISG)

h 3 pm – 5 pm, PERSONAL SHOPPER

A tour of the Cheese Market, accompanied by UNISG students who will share their knowledge about the history, production methods, and unusual stories of individual products and producers, with stops to taste different cheeses along the way.  The event will be held from Friday to Monday, September 15th-18th, twice daily: from 10am to 12pm and from 3pm to 5pm.

Organized by the students of the UNISG Slow Food Convivium

Groups: 10 people; Price: 8€ SF Members- 10€ Non-Members;
Language: IT – EN (others upon request);
Booking & Payment: UNISG Stand

choose your thematic tour…

DAVIDE VS GOLIA
A small producer who sells 150 wheels of cheese per year has a production chain which is completely different from a million-products producer, but we might not know which are the real aspects that diversify the two. This tour will solve your doubts, allowing you to speak with very very small producers and giants, analizing their differences in the selection of raw materials, the manufacturing and the trade.

PARLA COME MUNGI
We’re hearing a lot of the so called natural cheese, but a few know what that “natural” really stands for. There is a lot of misinformation about labels and certifications, which are often difficult to understand and with coded writings. In this tour around Cheese’s stands we’ll be in direct conctact with the producers and we will discover not only how to read a label, but also how to know the raw materials’ origin, the production chain, how to identify a cheese with no ferments, what is vegetal rennet and lots more. 

PUNK CHEESE
During these days Bra is full of any-kind cheese, and we don’t want you to lose any gem you could difficult find anywhere else! This tour wants to bring you to discover the most particular and unusual products, stand by stand the producers will tell you their story and the manufacturing that make them able to create their punk-cheese! A tour with italian and foreign cheese, in which amazement and curiosity will be the main characters for the whole journey!

h 4 – 5 pm, PRESENTATION: FOOD AND BUSINESS NARRATIVES

The UNISG students from the Graduate Degree in Management of Gastronomic Heritage and Tourism will present three pieces of research aimed at documenting the activities of corporate entities in which innovation and tradition contribute to defining the entrepreneurial profile of the agro-food industry in Piedmont. The companies investigated are: Fattoria la Fornace in Montiglio Monferrato; l’Antica distilleria Quaglia of Castelnuovo Don Bosco, and the Agricultural Cooperative Corilu of Lu.

Speakers: Davide Porporato (University of Eastern Piedmont), Gianpaolo Fassino (Granaries of Memory UNISG), students of the Graduate degree course.

h 12 am – 1 pm, PRESENTATION: FOOD SAFETY 4.0: INNOVATION AND NEW TECHNOLOGIES FOR ARTISANAL PRODUCTION

Andrea Casero, a UNISG alumnus and entrepreneur, presents BIOBUSTERS, a specialized service for food production sites that investigates causes of contamination and works to reduce the microbiological risks, particularly for high-quality artisanal products and Slow Food Presidia, through the enhancement of sanitation and the pursuit of sustainable solutions to address microbial issues.

Speaker: Andrea Casero (UNISG alumno)

h 4 – 5 pm, CONFERENCE: THE FLAVOR OF RAW MILK AMONG THE NOMADS OF THE SAHARA

“The flavor of raw milk among the nomads of the Sahara” is the conference organized by professor of Ecology Gabriele Volpato. The raw milk of dromedary and camel has been a central element to the culture of the nomadic peoples of the Sahara for millennia, ensuring their survival in a desert environment lacking water and other resources. The milk’s flavors and fragrances reflect a world of camels, wells and constant movement in search of pasture. The Saharan nomads can tell from the milk.

Organized by the students of the UNISG Slow Food Convivium

Speakers: Gabriele Volpato (UNISG)

h 5 – 7 pm, APERITIVO – MEET THE PRODUCER: THE CHEESES OF CASCINA LAGOSCURO

The students of the UNISG Condotta will organize an aperitivo with the cheeses of Cascina Lagoscuro to be paired with a glass of beer or wine.  Luca Grasselli will also be there to chat; he is a UNISG alumnus who, having returned to his family’s business after the Master in Food Culture and Communication, decided to expand the business to include a vegetable garden, restaurant, B&B, and children’s area.

Cost of Cheese tasting: 5€

h 10 am – 12:15 pm, PERSONAL SHOPPER

A tour of the Cheese Market, accompanied by UNISG students who will share their knowledge about the history, production methods, and unusual stories of individual products and producers, with stops to taste different cheeses along the way.  The event will be held from Friday to Monday, September 15th-18th, twice daily: from 10am to 12pm and from 3pm to 5pm.

Organized by the students of the UNISG Slow Food Convivium

Groups: 10 people; Price: 8€ SF Members- 10€ Non-Members;
Language: IT – EN (others upon request);
Booking & Payment: UNISG Stand

choose your thematic tour…

DI CHE PASTA SEI FATTO?
Mozzarella, stracchino, caciocavallo: three cheese, three different texture! How do they make it? This tour will let you understand which characteristics diversify the various kind of cheese; stand after stand the producers will explain the production chain behind their product, unveling the secrets that leads to these delicious variations.

DAVIDE VS GOLIA
A small producer who sells 150 wheels of cheese per year has a production chain which is completely different from a million-products producer, but we might not know which are the real aspects that diversify the two. This tour will solve your doubts, allowing you to speak with very very small producers and giants, analizing their differences in the selection of raw materials, the manufacturing and the trade.

PARLA COME MUNGI
We’re hearing a lot of the so called natural cheese, but a few know what that “natural” really stands for. There is a lot of misinformation about labels and certifications, which are often difficult to understand and with coded writings. In this tour around Cheese’s stands we’ll be in direct conctact with the producers and we will discover not only how to read a label, but also how to know the raw materials’ origin, the production chain, how to identify a cheese with no ferments, what is vegetal rennet and lots more. 

PUNK CHEESE
During these days Bra is full of any-kind cheese, and we don’t want you to lose any gem you could difficult find anywhere else! This tour wants to bring you to discover the most particular and unusual products, stand by stand the producers will tell you their story and the manufacturing that make them able to create their punk-cheese! A tour with italian and foreign cheese, in which amazement and curiosity will be the main characters for the whole journey!

h 3 – 4 pm, CONFERENCE: CHEESE IN ITALY FROM THE MEDIEVAL TO THE MODERN AGE.  THE HISTORY OF A CHANGING REPUTATION

Today, high-quality cheese is well-appreciated and we dedicate attention and care, and even events such as this one, to it.  However, this wasn’t always the case.  This conference, held by Antonella Campanini, professor of History of Cusine and Food Culture, will present the most recent history of cheese, in order to find the moment in which its reputation started to take a turn for the better towards the positive one that persists today.

Organized by the students of the UNISG Slow Food Convivium

Speaker: Antonella Campanini (UNISG)

h 3 pm – 5 pm, PERSONAL SHOPPER

A tour of the Cheese Market, accompanied by UNISG students who will share their knowledge about the history, production methods, and unusual stories of individual products and producers, with stops to taste different cheeses along the way.  The event will be held from Friday to Monday, September 15th-18th, twice daily: from 10am to 12pm and from 3pm to 5pm.

Organized by the students of the UNISG Slow Food Convivium

Groups: 10 people; Price: 8€ SF Members- 10€ Non-Members;
Language: IT – EN (others upon request);
Booking & Payment: UNISG Stand

choose your thematic tour…

DI CHE PASTA SEI FATTO?
Mozzarella, stracchino, caciocavallo: three cheese, three different texture! How do they make it? This tour will let you understand which characteristics diversify the various kind of cheese; stand after stand the producers will explain the production chain behind their product, unveling the secrets that leads to these delicious variations.

DAVIDE VS GOLIA
A small producer who sells 150 wheels of cheese per year has a production chain which is completely different from a million-products producer, but we might not know which are the real aspects that diversify the two. This tour will solve your doubts, allowing you to speak with very very small producers and giants, analizing their differences in the selection of raw materials, the manufacturing and the trade.

PARLA COME MUNGI
We’re hearing a lot of the so called natural cheese, but a few know what that “natural” really stands for. There is a lot of misinformation about labels and certifications, which are often difficult to understand and with coded writings. In this tour around Cheese’s stands we’ll be in direct conctact with the producers and we will discover not only how to read a label, but also how to know the raw materials’ origin, the production chain, how to identify a cheese with no ferments, what is vegetal rennet and lots more. 

PUNK CHEESE
During these days Bra is full of any-kind cheese, and we don’t want you to lose any gem you could difficult find anywhere else! This tour wants to bring you to discover the most particular and unusual products, stand by stand the producers will tell you their story and the manufacturing that make them able to create their punk-cheese! A tour with italian and foreign cheese, in which amazement and curiosity will be the main characters for the whole journey!

h 5 – 7 pm, END-OF-CHEESE EAT-IN (EAT-IN FINICHEESE)

Palazzo Garrone, Bra. Reservations: UNISG Stand

The End-of-Cheese Eat-in (Eat-in Finicheese), is a  time to share food and drink among good company: this will be an edition designed to close Cheese (a finissage of cheese), on Monday, September 18th, at 5pm, where all that remains of the cheeses on sale will be served accompanied by delicious bread

SHARING IS CARING
To take part, we ask that you make a donation and book a spot! You can book it during Cheese at UNISG stand.

4.30 pm, conference on “Liguria R-esistence: a tale of Ligurian cheesemaking”  with the Slow Food Presidia Cabannina cow producers and the Dolcefiorita dairy farm from Rapallo, together with the UNISG students Matteo Doveri and Katia Korneeva.

6:30 pm, “Meet the producer” – meeting with the producers who supply the Bottega Local.

5 pm, presentation of the book “Atlas of Italian Cheeses” edited by Libreria Geografica and Slow Food Editore: with the authors Paola Gho and Giovanni Ruffa, Chiara Cauda (Slow Food Editore) and Stefano Giuliani (Libreria Geografica). Chairman Eric Vassallo, Master of Food teacher.

4.30 pm, conference “Meeting of producers” with Rabbia Dairy farm from Ruffia (CN) and La Granda, a Piedmontese cow breeders association from Genola (CN).

6:30 pm, “Meet the producer” – meeting with the producers who supply the Bottega Local.

4:30 pm, “Raviolé i Plin” pasta making workshop with Past’é, a shop specialising in artisanal fresh pasta in Bra, UNISG  students and the Local cooks.

6:30 pm, “Meet the producer” – meeting with the producers who supply the Bottega Local.