DAY BY DAY
THE ARK
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Sunday September 22
8.30 am – Breakfast at UNISG (University of Gastronomic Sciences – Academic Tables,
Piazza Vittorio Emanuele 9, Pollenzo). Free.
9 am – Cheese Kids Opening (Asilo di Sant’Antonino, Via Vittorio Emanuele 287). Fun
activities for children. Continues non-stop until 4 pm. Entry €8.
10 am – Cheese Market opens.
11 am – Great Hall of Cheese and Enoteca open.
11 am – Milk Workshop. Raw or Pasteurized, But Above All: What Kind of
Milk Is It? (Slow Food stand, Piazza XX Settembre). Milk quality depends on the
conditions in which livestock are raised, which influence the flavor, the nutritional value,
and the presence of vitamins, enzymes, good fats, etc. With Ton Baars, Research Institute
of Organic Agriculture (FIBL), Germany; Maria Caramelli, Veterinary Medical Research
Institute for Piemonte, Liguria and Valle D’Aosta (IZS), Italy; Roberto Rubino, president of
ANFOSC, Italy and Gaetano Pascale, president of Slow Food Campania, Italy. Chaired by
Cinzia Scaffidi, Slow Food Study Center, Italy. With simultaneous translation in English
and Italian. Free.
11 am – Slow Food Education. Make Your Own Sustainable Pasta! A chance to
put the whole family’s skills to the test and make delicious savory and sweet specialties.
Repeated at 3 pm. More information from the Slow Food Education–MIPAAF stand
(Piazza XX Settembre).
11 am – Newspaper Reading and Breakfast (Literary Café, Slow Food Editore
courtyard, Via Mendicità Istruita 45). With Carlo Petrini, Slow Food’s president, and
Mario Calabresi, the editor of La Stampa. In collaboration with La Stampa. Free.
11 am – Opening of the Exhibition “Homage to Francesco Guccini” by Mirco
Ambrogini (Palazzo ex-Carceri, Piazza Caduti per la Libertà). Until 11 pm. Free.
11 am – Cheeses That Made History: Murazzano (Piedmont institutional area,
Piazza XX Settembre). Presentation and guided tasting of Murazzano, with consortium
president Claudio Adami. Free.
11.30 am – The Ark of Taste in Brazil (Biodiversity House, Scuole Maschili courtyard,
Via Marconi). Tasting of cheeses in the Ark of Taste from Brazil. Come taste cheese with us
and help us support the Raw-Milk Artisanal Cheeses work group in Brazil! Free.
11.30 am – The Fundamentalist (Pizza Piazza, Scuole Maschili courtyard, Via Vittorio
Emanuele 200). A essential presence in the Slow Food Pizza Piazza and faithful pupil of
Gennaro Esposito/Valter Picariello, Domenico Martucci is an extraordinary interpreter of
Neapolitan tradition in the Piedmontese province of Cuneo.
11.30 am – Parmigiano Producers on Tour @ Bra (Parmigiano Reggiano stand,
Piazza XX Settembre). The Parmigiano Reggiano producers at Cheese will take turns
presenting their own cheeses, each opening and tasting a wheel. Book at the stand. Free.
11.30 am – Mozzarella Bar (Obikà stand, Via Cavour). Come and try pairings between
the Slow Food Presidia and buffalo mozzarella from three areas (Agro Pontino, Caserta
and Salerno). Until 11 pm.
12 pm – Cheeses from the Camino de Santiago (Press Bar, Palazzo Mathis, Piazza
Caduti per la Libertà). Spanish cheese, and especially cheese from the Asturias region, has
a very ancient tradition. From Queso Cabrales to Queso Rey Silo, this tasting will guide
you through the cheeses found along the Camino de Santiago. Pascual Cabaño, the
manager of the Rey Silo dairy, and UNISG graduate Carmen Ordiz Perez will be guiding
the tasting, and the cheeses will be paired with two different kinds of cider. For journalists
only.
12 pm – High Apprenticeships: The Affineur, a Profession for the Future
(UNISG stand, Piazza XX Settembre). Meeting with Hansi Baumgartner and Marcella De
Vita, affineur and marketing expert respectively with the DeGust company in Alto Adige.
Followed by a tasting.
12 pm – Noble Milk and More (ANFOSC stand, Scuole Maschili courtyard, Via
Vittorio Emanuele 200). A guided tasting organized by ANFOSC, the national association
for the protection and promotion of cheeses made “under the sky.” Free.
12 pm – Lenti&Lode Prosciutto Cotto Tasting (Lenti stand). Plates cost €1, which
will be donated to the Thousand Gardens in Africa project. Until 3 pm.
12.30 pm – Dinner Date. Once Upon a Time… in Piazza (Piazza Duomo restaurant,
Piazza Risorgimento 4, Alba). Book at the Events Reception (Vicolo Chiaffrini 2).
12.30 pm – Bread and Focaccia Workshop (Garofalo stand, Piazza XX Settembre).
Organized by food bloggers from www.profumidalforno.it. Repeated at 4 pm, 6 pm and 8
pm. Free.
1 pm – Taste Workshop. The Rediscovery of the Regional Cheeses of the
United Kingdom (Sala Liceo Scientifico, Via Vittorio Emanuele 312). With simultaneous
translation in English and Italian. Book at the Events Reception (Vicolo Chiaffrini 2).
1 pm – Taste Workshop. Artisanal Mountain Cheeses and the Great Rieslings
of Germany (Sala Scuole Maschili, Via Vittorio Emanuele 200). With simultaneous
translation in English and Italian. Book at the Events Reception (Vicolo Chiaffrini 2).
1 pm – Taste Workshop. Milan and the Parco Sud (Sala IPC Velso Mucci, Via
Craveri 8). With simultaneous translation in English and Italian. Book at the Events
Reception (Vicolo Chiaffrini 2).
1 pm – From Fodder to Cheese (Parmigiano Reggiano stand, Piazza XX Settembre).
Learn about the link between animal diet and cheese and taste different ages of the king of
cheeses, Parmigiano Reggiano. Book at the stand. Free.
1.30 pm – Stop the Cement! (Literary Café, Slow Food Editore courtyard, Via Mendicità
Istruita 45). Luca Martinelli confronts the thorny issue of overbuilding in Italy. Followed
by a tasting of mozzarella from the consortium for PDO Campanian buffalo mozzarella
from Caserta. Free.
1.30 pm – Flavors from Ossola (Piedmont institutional area, Piazza XX Settembre).
Presentation and guided tasting of Ossolano di Crodo, Formazza and Bettelmatt paired
with DOC Valli Ossolane wine. Free.
2 pm – Milk Workshop. Eastward, the Treasures Hidden in the Balkans (Slow
Food stand, Piazza XX Settembre). Seven Balkan countries and Turkey are involved in a
European project (ESSEDRA) to identify and give value to traditional food production in
their countries and to promote European policies in favor of small-scale herders and
breeders. Followed by a cheese tasting. Workshop made possible by the support of the
European Union. With Gwyn Jones, European Forum on Nature Conservation and
Pastoralism; Ilhan Koculu, cheesemaker in Kars, Turkey; Marian Popoiu, producer from
the Slow Food Bucegi Mountains Branza de Burduf Presidium, Romania; Michele Rumiz,
Balkans and Turkey area coordinator, Slow Food and Atila Sedefchev, farmer from the
Slow Food Karakachan Sheep Presidium, Bulgaria. Chaired by Piero Sardo, president of
the Slow Food Foundation for Biodiversity. With simultaneous translation in English and
Italian. Free.
2 pm – Ethiopian Coffee Ceremony (Biodiversity House, Scuole Maschili courtyard,
Via Marconi). Come discover wild coffee from Ethiopia’s Harenna Forest and its
traditions. Ceremony followed by a tasting of wild coffee from the Harenna Forest, a Slow
Food Presidium, and sweets based on Slow Food Presidia made by Federico Molinari,
confectioner from Resistenza Dolciaria in Alba (province of Cuneo). Free.
2 pm – Snacks for Kids (Giovani Genitori stand). Zero-food-miles snacks offered by
Lenti and Sapori d’Autore. Free.
3 pm – Taste Workshop. From the Po River to the Oltrepò, It’s Not
Agriculture for Old People (Banca del Vino, Piazza Vittorio Emanuele 13, Pollenzo).
Book at the Events Reception (Vicolo Chiaffrini 2).
3 pm – Differentiation and Sensory Characterization of Mountain-Produced
Parmigiano Reggiano (UNISG stand, Piazza XX Settembre). Presentation of Francesca
Guastella’s degree thesis. Followed by a tasting.
3 pm – Cheeses That Made History: Castelmagno (Piedmont institutional area,
Piazza XX Settembre). Presentation and guided tasting, organized by the Castelmagno
DOP consortium, with the consortium president Marco Arneodo and vice-president
Evanzio Fiandino. Free
3 pm – Parmigiano Reggiano Meets Marsala (Parmigiano Reggiano stand, Piazza
XX Settembre). Guided tasting of Parmigiano Reggiano paired with Marsala from the
Cantine Florio in Marsala, Sicily. Book at the stand. Free.
3 pm – Scialapopolo (Garofalo stand, Piazza XX Settembre). Tastings of pasta and
cheeses paired with artisanal beers. Free
3 pm – Evolution of the Noble Milk Market (ANFOSC stand, Scuole Maschili
courtyard, Via Vittorio Emanuele 200). A discussion organized by ANFOSC, the national
association for the protection and promotion of cheeses made “under the sky.” Free.
3 pm – Brazzale Presents its Products (Brazzale stand, Via Cavour). Presentation of
the company’s products, with a tasting of Gran Moravia cheese and a snack for children.
Free. Until 5 pm.
3.30 pm – Slow Cheese Workshop. I’m Going (Or Staying) to Live in the
Mountains (Biodiversity House, Scuole Maschili courtyard, Via Marconi). Working in
the mountains is a difficult challenge, but these days there are many new opportunities for
generating income. Free.
3.30 pm – The Sun and the Moon (Pizza Piazza, Scuole Maschili courtyard, Via
Vittorio Emanuele 200). With Attilio Bachetti, who welcomes diners every day from
behind his piazzaiolo counter in the busy Neapolitan street of Via Pignasecca. With the
assistance of Corrado Scaglione.
4 pm – “Locali del Buon Formaggio” Award Ceremony (Teatro Politeama
Boglione, Piazza Carlo Alberto 23). Slow Food Italy, this year in collaboration with ONAF,
recognizes shops, osterias, restaurants and affineurs with a particularly excellent selection
of cheeses with a “Locale del Buon Formaggio” award. Followed by a reception with
Trentino mountain cheeses and Trento DOC wine. Free.
4 pm – Taste Workshop. Wines and Cheeses of Australia (Sala Liceo Scientifico,
Via Vittorio Emanuele 312). With simultaneous translation in English and Italian. Book at
the Events Reception (Vicolo Chiaffrini 2).
4 pm – Taste Workshop. In the Alps (Part II): From Italy to Switzerland (Sala
Scuole Maschili, Via Vittorio Emanuele 200). With simultaneous translation in English and
Italian. Book at the Events Reception (Vicolo Chiaffrini 2).
4 pm – Taste Workshop. The Mountain Cheeses of Tom Parola and the Wines
of Mariuccia Borio (Sala IPC Velso Mucci, Via Craveri 8). With simultaneous
translation in English and Italian. Book at the Events Reception (Vicolo Chiaffrini 2).
4 pm – Taste Workshop. The “Stortignaccolo” in the High Piedmont Region
(Sigaro Toscano stand, Piazza XX Settembre). Book at the Events Reception (Vicolo
Chiaffrini 2).
4 pm – Little Library of Literary Cuisine (Literary Café, Slow Food Editore
courtyard, Via Mendicità Istruita 45). Moni Ovadia and Carlo Petrini, authors of Il
Glicomane: L'Uomo che Diventò un Dolce and Zuppa di Latte respectively, offer a
delicious taste of Slow Food Editore’s “literary cuisine” series. Free
4 pm – Cheeses That Made History: Robiola di Roccaverano (Piedmont
institutional area, Piazza XX Settembre). Presentation and guided tasting, organized by the
Robiola di Roccaverano DOP consortium, with the consortium president Ulderico
Antonioli Piovano. Free
4.30 pm – Milk Workshop. What Do Bees Have to Do With Cheese? (Slow Food
stand, Piazza XX Settembre). Artisanal cheeses are the product of quality milk from
animals that live free for most of the year in pastures rich with grass and flowers—the
same flowers that reproduce thanks to the work of the bees and that allow the bees to live.
Workshop made possible by the support of the European Union and organized in
collaboration with UNAAPI and European Beekeeping Coordination. With Carolina
Cardoso, European Beekeeping Coordination; Francesco Panella, president of the Italian
National Union of Beekeepers’ Associations (UNAAPI), Italy; Roberto Rubino, president
of ANFOSC, Italy. Chaired by Piero Sardo, president of the Slow Food Foundation for
Biodiversity. With simultaneous translation in English and Italian. Free.
4.30 pm – Parmigiano Producers on Tour @ Bra (Parmigiano Reggiano stand, Piazza
XX Settembre). The Parmigiano Reggiano producers at Cheese will take turns presenting
their own cheeses, each opening and tasting a wheel. Book at the stand. Free.
5 pm – An Introduction to Sensory Analysis (UNISG stand, Piazza XX Settembre).
With Luisa Torri, UNISG professor and organizer of the “Gastronomic Measurements”
course, and Maria Piochi, research grant holder at the UNISG Sensory Analysis workshop.
5 pm – O’ Guaglione (Pizza Piazza, Scuole Maschili courtyard, Via Vittorio Emanuele
200). Meet Ciro Salvo and Salvatore Gatta, representatives of a new generation of
pizzaiolos who draw on tradition but know how to innovate with simplicity and a lack of
ego.
5 pm – Cheeses That Made History: Raschera (Piedmont institutional area, Piazza
XX Settembre). Presentation and guided tasting, organized by the Raschera DOP
consortium, with the consortium president Gianni Siccardi and Ezio Basso, president of
the Raschera Confraternity. Free.
5.30 pm – Slow Food Education. Become a Knight of the Round Provola For
younger visitors. The little mouse’s passion for cheese is threatened by the Big Factory: It
makes lots of cheeses, but they’re all the same! Then the Ark of Taste lands in the Lattari
Mountains with so many flavorful and diverse cheeses on board, as well as the Knights of
the Round Provola. More information from the Slow Food Education–MIPAAF stand
(Piazza XX Settembre).
6 pm – Who’s Coming on Board the Ark of Taste? Moni Ovadia and Sergio
Staino Suggest… (Biodiversity House, Scuole Maschili courtyard, Via Marconi). We’ll
taste some of the best cheeses that have arrived at Cheese in the hope of boarding the Ark
of Taste and learn more about them with Moni Ovadia, Sergio Staino and Piero Sardo.
Taste the cheeses with us and help support the Thousand Gardens in Africa project! Free.
6 pm – Promoting Alpine Cheeses and Troll Beer (Piedmont institutional area,
Piazza XX Settembre). Presentation and guided tasting. Free.
6 pm – Mountain Panorama (Parmigiano Reggiano stand, Piazza XX Settembre).
Horizontal tasting of 24-month-aged Parmigiano Reggiano made in the mountains. Book
at the stand. Free.
6 pm – Sardinian Yellows (ANFOSC stand, Scuole Maschili courtyard, Via Vittorio
Emanuele 200). A guided tasting organized by ANFOSC, the national association for the
protection and promotion of cheeses made “under the sky.” Free.
6.30 pm – Master of Food. Journey Around Italy (Slow Food stand). Book at the
Events Reception (Vicolo Chiaffrini 2).
7 pm – Taste Workshop. From Cork to Piedmont: The History of WashedRind Cheeses from Southwest Ireland (Sala Liceo Scientifico, Via Vittorio Emanuele
312). With simultaneous translation in English and Italian. Book at the Events Reception
(Vicolo Chiaffrini 2).
7 pm – Taste Workshop. Old-Time Beers (Sala Scuole Maschili, Via Vittorio
Emanuele 200). With simultaneous translation in English and Italian. Book at the Events
Reception (Vicolo Chiaffrini 2).
7 pm – Taste Workshop. Jura Comté: From the Fields of the Plateau to the
Plate (Sala IPC Velso Mucci, Via Craveri 8). With simultaneous translation in English and
Italian. Book at the Events Reception (Vicolo Chiaffrini 2).
7 pm – Cheese Lounge (Slow Bazar, Via Mendicità Istruita 14). Presentation of the book
Il Gusto del Formaggio (“The Taste of Cheese”) published by Slow Food Editore with
editor Angelo Surrusca. Free entry and tasting of Trentino mountain cheeses paired with a
glass of Trento DOC or another selected wine for €3.
7 pm – Beer, Beer, Beer! (Literary Café, Slow Food Editore courtyard, Via Mendicità
Istruita 45). Award ceremony for the Literary Café’s home-brewing competition. Free.
7 pm – The Cascina Lago Scuro Project: Cultivating, Processing and
Educating (UNISG stand, Piazza XX Settembre). With Luca Grasselli, graduate of the
UNISG Master in Food Culture and Communications and now owner of the Cascina Lago
Scuro in Stagno Lombardo, a farm with a dairy, vegetable garden, workshop with kitchen
and small crèche. Followed by a tasting of four types of cheese and a sourdough bread
made in Lago Scuro.
7 pm – Lenti&Lode Prosciutto Cotto Tasting (Lenti stand). Plates cost €1, which will
be donated to the Thousand Gardens in Africa project. Until 9 pm.
8 pm – Beer and Parmigiano (Parmigiano Reggiano stand, Piazza XX Settembre). Free
tasting (book at the stand) of Parmigiano Reggiano paired with artisanal beer from EmiliaRomagna.
8.30 pm – Dinner Date. From Guido to the Court of Savoy (Guido Ristorante, Villa
Reale Tenuta Fontanafredda, Serralunga d'Alba). Book at the Events Reception (Vicolo
Chiaffrini 2).
8.30 pm – Dinner Date. An Ark of Tastes (Osteria dell'Arco, Piazza Savona 5, Alba).
Book at the Events Reception (Vicolo Chiaffrini 2).
8.30 pm – Dinner Date. The Highest Tower (Osteria La Torre, Via dell'Ospedale 22,
Cherasco). Book at the Events Reception (Vicolo Chiaffrini 2).
8.30 pm – The Last Shepherd: Film Screening (Centro Polifunzionale Arpino). Marco
Bonfanti’s documentary about the last nomadic shepherd in the Milanese area, Renato
Zucchelli. Free.
8.30 pm – Presentation of New Dairy Products (Slow Food stand, Education–
MIPAAF area, Piazza XX Settembre). Two innovative cow’s milk products: a vegetable
rennet cheese made with naturally enriched milk and a whey-based dessert with berries.
Free.
9 pm – Taste Workshop. Marriage and Transgression: Alchemy and Affinity
Among the Typical Flavors of Tuscany (Sigaro Toscano stand, Piazza XX
Settembre). Book at the Events Reception (Vicolo Chiaffrini 2).
9 pm – Literary Café Party (Literary Café, Slow Food Editore courtyard, Via Mendicità
Istruita 45). With cocktails from speak.easy and plenty of music. Free.
9 pm – Presidia Cocktails (Biodiversity House, Scuole Maschili courtyard, Via
Marconi). Cocktail king Michele Di Carlo offers creations based on Slow Food Presidia.
Sample a cocktail and help us support the Thousand Gardens in Africa project! Free entry.
9.30 pm – The Solitude of the Bee (Piazza Caduti della Libertà). Storytelling and songs
with Andrea Pierdicca and Yo Yo Mundi. Free.
9.30 pm – Parmigiano Vertical (Parmigiano Reggiano stand, Piazza XX Settembre).
Guided tasting of different ages of Parmigiano Reggiano. Book at the stand. Free.
11 pm – Event closes.