A cheesemaker, Fabio. A farmer, Simone. A mill, an old cauldron on a tripod, and the milk from our cows: these are the protagonists of an afternoon dedicated to ancient crafts that, while evolving over time, have reached us. An opportunity to rediscover traditions, knowledge, and gestures that continue to live on, witnessing how our roots are fundamental for building innovation.
In the garden of Palazzo Scopoli, you can witness the processing of the Tosèla from Primiero and follow the journey of corn, from grinding the grain to flour, up to the preparation of the famous polenta.
Program
- At 4.00 p.m. - From Grain to Polenta
In the company of Simone, you will discover how corn is transformed into flour through grinding, and then enjoy the traditional polenta. - At 5.00 p.m. - Processing of Tosela
With the friendly cheesemaker Fabio, we will see step by step how the famous Tosèla from Primiero is made, a true journey from milk to cheese.
Thank you and good work
Upcoming appointments
Timetable
