Events at Terra Madre Balkan:
Natural is possible is the theme of the conferences at Cheese 2019, where we’ll consider three foods in this light: cheeses, breads, and cured meats.
We’ll analyze both industrial production and artisanal, tracing each step of the process, and discover the implications they have for their taste, our health, society and the environment.
We start with the world of grains, yeasts and natural bread, to show how the flavors and aromas of sourdough breads made with high-quality flour are light-years away from those lethal loaves made with enormous amounts of brewer’s yeast and white flour, along with additives, preservatives and “improvers”.
We follow this up with natural cheeses, rare delights in a world which has largely surrendered to pasteurization, and even more often, to the use selected starter cultures produced by a handful of multinationals. This broken link is part of a chain of relationships between communities and consumers, which, if properly protected, is capable of producing unique cheeses, which tell the stories of different breeds, and the grasses and flowers of each individual pasture through their flavors and aromas.
Finally, we explore the world of natural charcuterie ,whose production involves a “return” to natural preservatives—salt, pepper, chili, spices and smoke—which the art of butchery has always used, as well as farming practices which are respectful of animal welfare, being attentive to their diet and growth times.
Each conference deals with the real experiences of heroic bakers, cheesemakers and butchers, people who’ve refused to accept the cold logic of the market, and asks us a few simple questions: whose side are we on? How easy is it to adopt good practices of conscious consumption, choosing good, clean and fair food?
Watch this space! As we get closer to Cheese we’ll give you further sneak previews to pique your curiosity and bring you closer to products that are distinguished not just for their unique sensory qualities, but also for their benefits for our health, for the environment, and which offer fairer remuneration for the producers.
Cheese on the Screen, organized by Slow Food together Bra’s two cinemas, Cinema Vittoria and Cinema Impero, is a film program dedicated to… you guessed it: Cheese!
There are documentaries about herders, cheesemakers and beyond the pastures, reflections on the world of industrial production, the impact of human activity on our planet and the people doing what they can to turn the tide.
Tickets for the screenings and post-screening debates are available directly from the cinema box offices.
From September 20-22, join us for Cheese on the Screen!
What’s the perfect combination of wine and cheese? What are the basic rules to follow in order to achieve sensory harmony? What’s the best wine for a fresh, soft cheese? What about a hard, mature cheese?
In the nine Taste Workshops held in Pollenzo, at the Wine Bank, we try to hypothesize a few responses to these questions, guiding you
on a journey through pastures and vineyards to discover truly excellent products.
Barbaresco and mountain Parmigiano Reggiano inaugurates our journey between vineyards and cheese caves;
Between the pastures and vineyards of Lombardy where we pair some of the finest cheeses and wines of Italy’s most populous region;
From South to North, we explore Gargano, Carnia and Monferrato, pairing cheeses from Slow Food Presidia with wines grown in the same soils;
The Marche are celebrated in the creations of Vittorio Beltrami and accompanied by different vintages of Verdicchio dei Castelli di Jesi and Rosso Piceno by Villa Bucci;
Alpine cheeses selected by Guffanti paired with highly prized Amarone wines from the 2010 vintage;
Six splendid Barolo wines from 1999, now 20 years old, meet a selection of raw milk cheeses from Piedmont;
Natural is possible—the slogan of Cheese 2019—puts raw milk cheeses made without selected starters together with Triple A wines (artists, artisans, agriculturalists);
Piedmontese white wines meet buffalo milk from Campania, with mozzarella, ricotta, and the vintage plate by chef Vittorio Fusari;
Finally, we celebrate a noble wedding: between Parmigiano Reggiano and different vintages of Nobile di Montepulciano.
Pollenzo, six kilometers from Bra, is the other main hub of Cheese 2019. A special shuttle service will take you from Bra to Pollenzo and back, so you can create your own program and move around easily without using a car.
Want to complete your Cheese experience with a truly unforgettable dinner? Look no further.
The Dinner Dates are among the most popular appointments at all Slow Food events, and Cheese 2019 will be no exception!
There are two locations, both in Pollenzo, six kilometers from Bra:
The Garden Restaurant at the Albergo dell’Agenzia
The Academic Tables at the University of Gastronomic Sciences
Three evenings: Friday, September 20, Sunday, September 22, and Monday, September 23.
Friday, September 20
At Back to the Future we taste the creations of three former students at the University of Gastronomic Sciences. They’ve all decided to put their studies into action in osterias—all featured in the Slow Food guide Osterie d’Italia—reinventing their kitchens with fresh ideas, exceptional raw ingredients and technical skills.
Meanwhile, at the Academic Tables of the University itself, we present a collaborative dinner focused on goat cheese and goat meat, presented by James Whetlor of Cabrito and Alessandro Grano of La Formagerie in the UK, in Getting the Goat.
Sunday, September 22
At the Garden Restaurant, Eugenio Boer brings his his balanced, sophisticated and elegant cuisine, offering a dinner based on the forms of milk and pasta, from amuse-bouche to dessert, in Tradition is Innovation.
Monday, September 23
An unmissable homage to the valleys of Cuneo, exploring a simple but dense concept: Behind the best cheese there’s grass. Here we’ll appreciate the rich aromas and nutrients which are naturally conferred to the milk of the animals who graze in the Maritime Alps, characterized by an extraordinary floral variety among the ridges, meadows and rocky landscapes of “our” mountains. To interpret this heritage we have the chefs of Reis – Cibo libero di montagna, Il Nazionale, Lou Pitavin, La Fame and the Locanda del Falco, who’ve all made the mountains of Cuneo a gastronomic destination.
Why should we choose anchovies or mussels over tuna and salmon? Is it true that fish have their own seasons, just like fruits and vegetables? Are some fish better for us than others? What’s it like being a fisherman? What time do fishers have to get up? What’s the hardest thing about their job? What kind of equipment do they use?
And, most importantly, what can we do to solve the huge problems facing the sea, like polluted waters and floating islands of plastic waste?
We will be trying to give creative and entertaining responses to all of these questions as part of the educational activities at Slow Fish, some designed specifically for school groups and others for families, aiming to appeal to visitors of all ages.
MEET THE FISHERS AND LEARN ABOUT FOOD AND HEALTH
On Thursday and Friday morning we’ll be inviting school groups to the Alliance Kitchen to take part in “meet the maker” activities. What do trammel nets and soup ladles have in common? Students will be able to ask the fishers directly and hear all the secrets of their fascinating craft. Aspiring chefs and storytellers should have their notebooks at the ready for a meeting with a sustainable seafood blogger who is showcasing a new species every week on her site.
On Saturday and Sunday morning, in the same space, we’ll be running activities for families to learn and taste together. Adults and children can hear from a fishmonger and a nutritionist about how to choose the freshest fish at the market and how to prepare them at home.
FISH ‘N TIPS EXHIBITION
Don’t miss the “Fish ‘n Tips” interactive educational exhibition at the Casa Slow Food, where you can learn all about our invaluable marine biodiversity, the importance of our food choices and the effects that climate change is having on the seas and oceans.
WORKSHOPS AND PERFORMANCES ON GOOD ENVIRONMENTAL PRACTICES
In the Slow Fish Arena, storytellers, illustrators and artists will be inviting visitors young and old to discover all the good things we can do for the environment with a program that mixes multiple disciplines and languages.
Remember, Thursday and Friday morning are for school groups and Saturday and Sunday morning for families.
Ready to find out more? We’ll see you there!
Wondering where to eat during Slow Fish? If you’re passionate about gastronomy and want to learn some new seafood recipes, then don’t miss the Cooking School lunches and dinners.
The Casa Slow Food is home to a 40-seat venue where you can enjoy an close-up view of members of the Slow Food Chefs’ Alliance preparing some of their most representative dishes, using Slow Food Presidia and Ark of Taste products and the best their local seas, rivers and lakes have to offer.
Raieu in Liguria’s Cavi di Lavagna is both a restaurant and a fishing boat that brings in fresh seafood from the local gulf on a daily basis, ready to be prepared with produce from local olive groves and vegetable plots. Members of the family of restaurateur-fishers that runs Raieü will be preparing Gaggetta cabbage stuffed with fish and the typical seafood stew known as buridda.
May 9, Fish Stew and Stuffed Cabbage: Tigullio at the Table
Namo Ristobottega in Tarquinia promotes not just local fish but also the biodiversity of legumes—all Ark of Taste passengers—that make the perfect accompaniment. How does salt-cod soup with Solco Dritto chickpeas? Or smoked lampuga (dolphinfish) with Purgatory beans?
May 9, Smoked Lampuga and Baccalà Soup: Dinner in Northern Lazio
The chefs of La Lanternain Somma Vesuviana will be bringing to Genoa a specialty that features throughout their menu: dried cod, in the forms of baccalà and stoccafisso. Paccheri with stoccafisso, cuoppo di baccalà and fried baccalà with Papacella peppers are just some of the restaurant’s typical preparations.
May 10, Stoccafisso and Baccalà: Variations on Dried Cod with a Campanian Flavor
Straight from Orbetello, L’Oste dispensa will be offering a taste of this beautiful lagoon in Tuscany, the basis for much of the local economy and gastronomy. The selection for Slow Fish will depend on the day’s catch, but will likely include Orbetello bottarga, as well as mullet, ficamaschia and stocchetto from the Orbetello Lagoon Traditional Fishing Presidium.
May 10, The Bounty of a Tuscan Lagoon
In Forlì, the Amburgheria creativa uses one of the most classic
products from the Po Delta and a Slow Food Presidium, traditional marinated Comacchio Valleys eel. The eel is the star of the Lagunare sandwich, while the Adriatico is a piadina filled with fried sardoncini.
May 11, The Lagoon and the Sea: Fish Sandwiches from Romagna
FROM THE REST OF THE WORLD
Edinburgh chef and sustainability champion Caroline Rye will be making her first appearance at Slow Fish this year. Apart from food she has a passion for photography, writing and storytelling, ingredients she brings together in her blog, The Urban Fishwife, where she promotes lesser-known and more sustainable seafood species.
May 11, Recipes from the City, Stories from the Sea
Karla Enciso will cook two Mayan tacos, from the sea and the land. The first uses fish and salsa recado (a spice blend used for marinating) while the second, with pumpkin seeds, is inspired by the traditional Mesoamerican agroecosystem known as the milpa.
May 12, The Mayan Table: Tacos from the Sea and the Milpa
Member of the Slow Food Chefs’ Alliance, Bernhard Wolf’s style of cooking mixes a simple and uncomplicated approach with artisanal flair and attention to detail, using regional products at the base of his refined and creative dishes.
May 12, The Fish of Lake Tegernsee
Cooking School tickets can be booked on this website until May 6. For bookings during the event, check availability at the Events Reception at the Casa Slow Food.