Milks and cheeses of Sardinia


Torino, Italy

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October 9th at 16:00 in your time zone


Slow Food Members have a discount on tickets

Discounted price [wc_rbp id='19061' role='socio_slowfood' price='selling_price'] Log in

A homage to Sardinia, a land where sheep’s milk is a symbol of the culture: its production goes back centuries, and has shaped the very spirit of a land threatened by the rapacious logic of commerce.

A Workshop to discover some of the finest dairy specialties of the island:

  • Shepherds’s Fiore Sardo (Slow Food Presidium), a noble, ancient cheese with a strong personality, which sometimes presents a bitterness that’s decidely antimodern, particularly when it’s aged. It’s the typical product of the Sardinian inland regions around the region of Nuoro, in particular the area known as Barbagia.
  • Osilo Pecorino (Slow Food Presidium), with an incredible smoothness, fat and oily, it has an intense aromatic flavor.
  • Ozieri Pecorino and two authentic rarities soon to become Presidia: Ittiri fresa and Alta Baronia Pecorino.

The cheeses will be paired with Carignano del Sulcis Riserva “Buio Buio” 2016 from Mesa from Sant’Anna Arresi (South Sardinia) and Memorie di Vite CNS 2016 Quartomoro di Sardegna (Oristano).

Tickets may be bought online until 12 p.m. on October 9. 

Eataly Torino Lingotto – Via Nizza 230 – Turin.

Other info

Event languages: IT

Event location: 
Piemonte - Torino, Punt e Mes Hall, Eataly
Via Nizza 230 - Torino (Italy)

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