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A good cheese starts with grass

slowfood mark

Country

Torino, Italy

Event local time

11:00

September 24th at 11:00 in your time zone

Free event

Cheese made with milk from animals that are fed with grass and hay from fields rich in fodder species (so-called “stable fields”) have an aromatic complexity and extraordinary taste. Its health properties, however, are not so well known.

Compared to commonly-sold cheeses from intensive production, cheese that comes from the milk of animals fed with this kind of grass results in less saturated fats and many more vitamins, beta-carotene, and other antioxidants. In particular they are rich in conjugated linoleic acids and Omega-3. 

Stable fields are something to protect. Not only for environmental reasons, for the well-being of animals that graze there, but because they are an important part of our countryside and they are at the basis of secular cheesemaking traditions, and also for our health. 

Speakers:

  • Mauro Bassignana, director of the Institut Agricole Régional de la Valle d’Aosta experimentation.
  • Andrea Pezzana, director of the Complex Structure of Clinical Nutrition, Asl City of Turin and scientific referent for the food and health theme of Slow Food.
  • Giampaolo Gaiarin, caseaerion technologist and contributor to the Slow Food Foundation for Biodiversity.
  •  Tom Burgess, Irish Raw Milk Cheese Presidium. 

Moderator:

  • Piero Sardo, president of the Slow Food Foundation for Biodiversity.

Free entry while seats last. We advise you to arrive 10 minutes before the event starts to ensure a place.

Terra Madre Salone del Gusto is in Parco Dora, Turin, from September 22-26, 2022, with over 600 exhibitors and a series of workshops, conferences and tastings that show how we can regenerate our planet through food. #TerraMadre2022 is a Slow Food event. Free entry.

Other info

Event languages: IT, EN

Event location: 
, Food and Health – Reale Mutua
Ingressi Borgaro e Mortara - Torino (Italy)
GPS: 45.092073, 7.665029

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