Across the Alps there are stable pastures and wild plants like the elmleaf blackberry, dog-rose, hawthorn, birch and beech that constitute an ideal diet for cows, sheep and goats. From one part of the mountain range to another the plant distribution changes, and therefore the sensory profile of the cheeses made with the milk of grazing animals.
In this Taste Workshop we explore the differences between toma cheese made on the alpine borders of Italy:
- Raschera from Piedmont and Beaufort from France Piedmont, bordering France
- Zincarlin from Switzerland and Historic Rebel from Lombardy (both of which are Slow Food Presidia)
- Formaggio di latteria turnaria from Friuli Venezia Giulia, and an aged cheese from Slovenia
The accompanying breads are the chestnut flour products of the Slow Food Chestnut Network.
To pair, the wines of Cascina Garitina , Arpepe and Livio Felluga. as selected by the Wine Bank of Pollenzo Banca del Vino Pollenzo – Italy
.Tickets are available online until September 21. During the event you can purchase any remaining tickets at the Event Reception in Parco Dora.
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.
Event languages: IT, EN
Via Nizza 230 - Torino (Italy)
GPS: 45.0349644, 7.6664685