Where Goats Dare

Here we learn to make soft cheeses together and find out how to regenerate woodland and tend pastures.

In the company of Francesco Gubert, a master of cheese and an expert on mountain supply chains, from grass to cheese, and Ernesto Benfari, a young goat farmer whose hardy animals are always out grazing, an inhabitant of Margone, a tiny village in the Valle dei Laghi, in the Trentino region. 

The workshop will end on a tasty note with the creations of Paolo Betti, a member of the Slow Food Chefs’ Alliance. They will include a yeast-free thin bread made with wholemeal and rye flour with the addition buttermilk, served with a slice of goat’s milk robiola.

Speaker:

• Paolo Betti, cook and Alliance member as regional reference. Creator of a social garden run by disabled youth. Active in several projects to enhance the territory and small producers.
• Ernesto Benfari, producer of raw milk cheese and yogurt from goats raised on pasture, following the tradition of Margone where goats have been bred since 1787. Creator of the CapraPunk project.

Free entry while seats last. We advise you to arrive 10 minutes before the event starts to ensure a place. There will be a small tasting at the end for which you may donate what you choose.

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.

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