Knowing the Flavors – Ham

The second event in the "Knowing the Flavors" series leads us on a discovery of another pillar of local food and wine: prosciutto. This evening, the format, combining science, nutrition, and flavor, will focus on the excellence of Cuneo's cured meats, products born from a centuries-old balance between the environment and human expertise.
Led by university professors, expert tasters, and direct producers, we will delve into the nutritional and organoleptic characteristics that distinguish a quality product. We will analyze the importance of raw materials and curing techniques, elements that make prosciutto not just a food, but a true ambassador of our rural landscape.
For the FAI Cuneo Delegation, promoting awareness of what we bring to the table is an act of protection for the local area. Knowing how to choose and appreciate an authentic product means supporting the supply chains that keep our natural and cultural heritage alive and intact.
The initiative is organized in collaboration with the Department of Agricultural, Forestry, and Food Sciences (DiSAFA) of the University of Turin and the Interdepartmental Center for Food and Anti-Fraud Research (CIBAN).
Under the patronage of: Municipality of Cuneo.
With the contribution of: Fondazione CRC.

This is a free event; registration is required at: https://faiprenotazioni.fondoambiente.it/evento/sapere-i-sapori-prosciutti-e-insaccati-48592/