23 September

Bresaola – Au Naturel

Torino-Lingotto Fiere

A natural bresaola,

Star chef and restaurateur Stefano Masanti of Il Cantinone in Madesimo, in the province of Sondrio, is also a skilled pork butcher who has devoted himself to saving the traditional cured meats of the Val Chiavenna, from the violino di capra to bresaola. His secrets are delicate processing, a minimal amount of salt, spices and, above all no nitrites or nitrates as preservatives. Plus, local meat or from the finest Italian cattle breeds, such as the hardy, free-range Maremmana, which Slow Food Presidium producers such as Roberto Tistarelli use to make a bresaola with an exceptionally intense flavor.


Paired with wines selected from the Banca del Vino di Pollenzo (Cn).

23 September

16:00 - 17:00

Food for Change – Slow Meat – Oval
Total of seats
Seats available:
25 €
Price for members
20 €