Saturday, November 25, 2017
15h45 "Tradition and simplicity: cheese and potatoes of the Valle d'Aosta"
Sunday, November 26, 2017
14h00 "On the cutting edge of ancient traditions: valdostani salami and sausages"
17.30 "Pan ner, flantse, mecoulin and micooula: the rediscovery of bakery products"
Laboratories and tastings are to be booked and payable, 15 € each.
You will be able to book the tastings and the workshops that we remember are numbered on the Eventbrite site at the following link