New spaces for Formaticum the exhibition of Italian cheese and dairy rarities which this year takes place in Rome from 4 to 5 March. The event, now in its fourth edition, attracts the attention of cheese enthusiasts, sector operators and restaurateurs moves to the City of the Other Economy a large space recovered from the building of the old livestock scales and renovated with innovative solutions inside the Campo Boario of the Ex-slaughterhouse.
A window on the world of small Italian producers and their specialties
Since its inception Formaticum has set out to open a window on the world of small Italian producers by making their specialties tasted favoring a dairy production, very rich in variety and uniqueness, the result of the work of artisans who are dedicated to every aspect of production, starting from the care of the lands that host them, to the feeding of the animals they raise up to the accurate transformation process, fruit of centuries-old skills at risk of extinction.
Companies that have in common quality work, respect for the environment, the fight against the standardization of tastes.
“Formaticum – say the organizers – wants to be the voice of women and men, who every day of their lives work to guarantee us their product with care, passion, sacrifice, dedication, abnegation, conscience and a lot of poetry and at the same time represent a cry of alarm on a food chain which, due to industrial globalization leads to not observing carefully the transformation of our eating habits, both daily and in our territory.
Carefully selected by the organizers, all the companies participating in the event have as common denominator the great quality work, respect for the environment, the fight against standardization and the homologation of tastes.
This year the event will have the patronage of CREA, the Council for agricultural research and analysis of the agricultural economy.
The list of themed seminars with industry experts
Also this year to deepen knowledge of the world of cheeses numerous themed seminars are scheduled. It starts on Saturday 4 March at 11.30 with the seminar “The secrets of stretched curd – Live spinning tests” by the master cheese maker Donato Nicastro.
At 13.30 we talk about “The quality level of cheese starting from animal feed” curated by Roberto Rubino of ANFOSC (National Association of Cheeses Under the Sky) with the participation of Salvatore Claps, Director of CREAZA.
At 17.00 Domenico Villani, Onaf taster, will take the stage on the theme “What cheese” and immediately after the tasting "Slowine wines meet 4 types of cheeses from different milk from Formaticum exhibitors" led by Andrea Petrini, blogger, responsible for Slow Food Rome events and wine, and by Gabriele Piva, master taster of the ONAF delegation Rome.
Seminars open to the public resume on Sundays. Of particular note at 15.00 with the meeting on the theme “Pasteurized raw milk compared” guided tastings of cheeses made with pasteurized raw milk by Rossella Poggesi, master taster of the ONAF Rome delegation.
The calendar of the fourth edition of the market exhibition concludes with the meeting at 17.00 on the theme “Yeasts vs Yeasts, the perfect match between beer and cheese”, a guided tasting of 4 beers and 4 cheeses created by Salvatore Cosenza, food and wine journalist and founder of the blog Lieviti Digitali, and by Angelo Tombolillo, master taster of the ONAF Rome delegation.
Finally, for the entire duration of the event, sensory analysis sessions conducted by SIMPLY – SFA are scheduled, while in the Cheese Bar of the Testaccio Gastronomic Collective you can taste platters of cheeses prepared with the dairy rarities of the Formaticum exhibitors.
