In collaboration with Slow Food and FISAR

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


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