WHAT TO EXPECT
Sit around the long booley table making new friends as you taste delicious cheese made from summer pasture to remember and celebrate taste through seasonality. Try Aldo’s alpine raw butter stored in glacial mountain water with ancient roman fermented anchovies, cured meat from indigenous breeds of pig and cow alongside donkey, goat and ostrich (all will be explained). Chestnuts smoked with chestnut husks, wines with native yeasts and no additives, real farmhouse cheese from Ireland, chestnut honey and cured pig fat, amongst others. These are the recipes that are made naturally, to old methods, before we needed to squeeze things through the sterile funnels imposed by the food safety authorities. To get around this, we host this event as a tasting, designed to inform, celebrate and keep us connected to honest food production in a beautiful evening of storytelling and delicious things to eat and drink.
