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The Municipal Council of Bra has become 'plastic free'. In the session of Wednesday 10 July, the municipal councilors no longer found plastic cups on their desks to use the "mayor's" water supplied by the distributor in the room, but an aluminum water bottle made by the Municipality and Slow Food.

During the session of Tuesday 10 July 2019, the municipal council of Bra appointed the permanent council commissions, which are constituted as follows:

10 was presented yesterday, Wednesday 2019 July, in the first municipal council following the installation of the elected, the government program lines (published entirely at this link) of the new Braid administration. The mayor Gianni Fogliato described actions, guidelines and projects to be implemented during the mandate, contained in a document that he defined as the result of the meeting and sharing with numerous urban realities. "Not a still image - specified Fogliato -, but a high road for the next five years, to be translated into a constant commitment to face the challenges of a constantly evolving community. We will work consistently and transparently, so that desires become reality and fears are won by trust "concluded Fogliato, emphasizing the value of confrontation and collaboration with the municipal council, in all its parts, and the determination to represent the whole community, without exception.

The mayor of Bra Gianni Fogliato appointed today, Thursday 20 June 2019, the members of the new city council for the five-year period 2019 / 2024.

"At Cheese 2019 we present our idea of ​​a possible future, made up of pastures, animal welfare, biodiversity and protection of the territory". So Silvia de Paulis, member of the Executive Committee of Slow Food Italy, presents the XII edition of the event. After the battles against the use of powdered milk, this year Cheese 2019 - whose program was presented today and is available on the event website - has decided to raise the bar: the theme of the event, Naturale is possible , ideally constitutes a stage of the journey that, starting from the battle in favor of raw milk, arrives at natural cheeses. «Or those made with raw milk produced without selected ferments or with self-produced ferments, which enhance the biodiversity that makes each form unique. So we want to return each product to its own history and to its territory, which are cheeses, but also cold cuts and breads to which we dedicate a slice of the market and many moments of study ", concludes Silvia de Paulis.

Behind a natural cheese there is not only milk, rennet and salt, there is a whole world made of biodiversity, grass and hay fed animals, cheesemakers who take care of the environment in which they live. "In fact, it is fundamental to start with the type of animal feed. In the grass cheeses we find the richness of the biodiversity of the pastures that the animals have fed: only in the western Alps there are 90 different types of pasture. We find the care with which the cheesemakers have taken care of their clothes and the care with which they protect the environment in which they live every day. All this turns into high quality cheeses with remarkable organoleptic complexity ", explains Andrea Cavallero, former Professor of Alpiculture at the Department of Agricultural, Forestry and Food Sciences of the University of Turin. «Until 20 years ago it was normal for herbivorous animals to feed on grass, while today it seems like a great novelty to be reintroduced. Let us not forget that a well cared for pasture, the result of proper management, is an important element of enhancing the uniqueness of the Alps and the northern Apennines and a response to abandonment. Furthermore, the grazing system has significant environmental benefits in terms of landscape conservation, contrast to hydrogeological risk, maintenance of flora and fauna biodiversity but also in terms of absorption of CO2 present in the atmosphere, thus contributing to combating climate change »Concludes Cavallero.

"At Cheese 2019 we present our idea of ​​a possible future, made up of pastures, animal welfare, biodiversity and protection of the territory". So Silvia de Paulis, member of the Executive Committee of Slow Food Italy, presents the XII edition of the event. After the battles against the use of powdered milk, this year Cheese 2019 - whose program was presented today and is available on the event website - has decided to raise the bar: the theme of the event, Naturale is possible , ideally constitutes a stage of the journey that, starting from the battle in favor of raw milk, arrives at natural cheeses. «Or those made with raw milk produced without selected ferments or with self-produced ferments, which enhance the biodiversity that makes each form unique. So we want to return each product to its own history and to its territory, which are cheeses, but also cold cuts and breads to which we dedicate a slice of the market and many moments of study ", concludes Silvia de Paulis.

Behind a natural cheese there is not only milk, rennet and salt, there is a whole world made of biodiversity, grass and hay fed animals, cheesemakers who take care of the environment in which they live. "In fact, it is fundamental to start with the type of animal feed. In the grass cheeses we find the richness of the biodiversity of the pastures that the animals have fed: only in the western Alps there are 90 different types of pasture. We find the care with which the cheesemakers have taken care of their clothes and the care with which they protect the environment in which they live every day. All this turns into high quality cheeses with remarkable organoleptic complexity ", explains Andrea Cavallero, former Professor of Alpiculture at the Department of Agricultural, Forestry and Food Sciences of the University of Turin. «Until 20 years ago it was normal for herbivorous animals to feed on grass, while today it seems like a great novelty to be reintroduced. Let us not forget that a well cared for pasture, the result of proper management, is an important element of enhancing the uniqueness of the Alps and the northern Apennines and a response to abandonment. Furthermore, the grazing system has significant environmental benefits in terms of landscape conservation, contrast to hydrogeological risk, maintenance of flora and fauna biodiversity but also in terms of absorption of CO2 present in the atmosphere, thus contributing to combating climate change »Concludes Cavallero.

Often on the labels of the cheeses, which contain milk, rennet and salt as ingredients, the nutritional characteristics are not put in due relief. To deepen this theme Andrea Pezzana, FF Complex Structure Clinical Nutrition ASL City of Turin: «Cheese is one of those foods that help us understand how nature does a lot on its own, but it seems that we have forgotten it and we often interfere adding unnecessary or even harmful elements ». Let's start with an apparently banal as well as fundamental concept: what is good for animals is also good for the health of those who feed on the food that comes from them. This is why it is so important to know how cows, sheep and goats were bred in the case of cheeses. "A really good and sustainable food starts from the attention to a healthy diet for animals, which has positive feedback also on human health" declares Pezzana. "In the case of cheeses, a food for which it is advisable to have a scheduled and non-daily consumption, then quality really makes the difference to fully enjoy nutritional and organoleptic advantages. Understanding what is behind each of these cheeses allows us to appreciate its sensory and nutritional-nutritional characteristics, but also the production path that is certainly more favorable to protecting the territories and for which the consumer must be informed.

The composition of the milk is influenced by what the animal ate and how it lived: if therefore the animals are fed mainly on grass, hay or, in the absence of the first two, whole germinable grains, we will find, in the cheeses, a better balance between omega 3 and omega 6 polyunsaturated fatty acids. So natural in this case means having an eye to the past and one to the future to be able to enjoy healthy foods for healthy communities and healthy environments, "concludes Pezzana.

Alberto Cirio, the new president of the Piedmont Region, greeted the presentation, recalling how da Albese always lived Cheese with great affection, an event that deserved this worldwide fame and allowed the whole of Piedmont to grow and be known. In the 2019 edition the Piedmont Region is the protagonist with the Terre Alte space, mountains and hills that indicate a possible way for a living and sustainable agriculture, capable of producing income and hope, for a new tourism capable of respecting and eager for authentic knowledge . Through the stories of those young people who decide to return, we talk about the high altitude pastures rich in biodiversity, some of the oldest dairy traditions in Europe, the heroic vineyards on terraced landscapes of incomparable beauty, the ancient crafts that are reborn in forms new: in short, the rebirth of truly unique places of inestimable value.

«As a new mayor of Bra, I want to thank all the administrators who preceded me and all those who, for various reasons, have collaborated with the Municipality of Bra and Slow Food to ensure that today, twenty-two years after the first time, we present a new edition of a unique event that brings a piece of the world to Bra and the city of Bra in the world - added Gianni Fogliato, mayor of the City of Bra, organizer of the event with Slow Food -. Cheese transforms Bra into a symbolic capital of the local and global dairy chain for four days, combining in a special way playful, gastronomic, pleasure and party aspects with cultural, social, political and economic themes of stringent international relevance ".

Among the great innovations of this edition, the new area dedicated to fermier producers: small, sometimes very small farms that transform only the milk of their animals, they mainly practice grazing and produce cheeses without selected ferments or with self-produced ferments. Also unpublished are the two training events on the production techniques of natural cheeses and self-produced enzymes aimed at exhibitors at the event, both Italian and international, scheduled for the preview on Thursday 19 September. Cheese 2019 widens the window on the excellent production of cold cuts without nitrites and nitrates and naturally leavened breads, giving them a small slice of the market. We find the natural caci in tasting in the Gran Sala dei Formaggi, while the Enoteca, among the labels 600 proposed by the sommeliers Fisar, also includes a selection of the best Triple A, which brings together organic and biodynamic producers from around the world. On the cheeses, cured meats and natural breads and on their industrial counterpart, three scheduled Conferences are focused. While Slow Food is assigned the main educational role, always starting from the pleasure of getting to know through food, with the path for I want grass, dedicated to visiting families and school students. But the news does not end here. The Fucina Pizza Pane and Pasticceria, a gastronomic educational space on the connections between leavening and dairy products, made in collaboration with Agugiaro & Figna Molini, makes its debut at Cheese, with 12 mainly female appointments in an area, that of white art, historically male. We then move on to the large Italian and international market with over 300 exhibitors and to the Street of refiners that increasingly recognize in Cheese the event in which not only to meet and network, but also business. Among other things, precisely from the dialogue with this international refiners network, in the last edition the idea was born to create a Master dedicated to raw milk cheeses at the University of Gastronomic Sciences of Pollenzo, which will be officially presented at Cheese.

As always in Cheese there is no shortage of street kitchens and food trucks, the Piazza della Birra and the regional kiosks, the Piazza del Gelato and the Casa Libera del Burro ...

In short, everything you need to be together with good, clean and fair food!

The 2019 edition of Cheese is possible thanks to the commitment of companies that believe in the values ​​and objectives of the event, including the Official Partners Agugiaro & Figna Molini, BBBell, CR Bra, Egea, Lurisia, Parmigiano Reggiano, Pastificio Di Martino, Quality Beer Academy, Reale Mutua.

The complete program is available at

And finally, even for the 2019 the Cheese formula does not change: access to the event is free. For the complete program www.slowfood.it. More info also onwww.turismoinbra.it

After excellent feedback from the first weeks of the start of the new collection methods, which began last February, the positive trend of data on waste production and differentiation continues in Bra. At the end of the first four months of activation of the collection of undifferentiated waste in the "compliant bag", the citizens of Bergamo are certainly promoted given that the amount of differentiated waste has exceeded 90 per cent.

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