Next weekend, brothers Giancarlo and Ugo Lussiana will travel to Turin from the Sangone valley to the north, carrying several wheels of their own cheese, Cevrin di Coazze. A rare raw milk cheese, only produced between March and November and aged for a minimum of three months, when perfectly ripe it melts in your mouth like hazelnut cream. The Lussianas are among the last producers – and passionate about their art. They’re just one of over 1,200 exhibitors who’ll be proudly showing off their wares at the 10th Salone del Gusto, the biennial Slow Food event (23-27 October) held in Turin, which brings together some of the most food-passionate people in the world…READ MORE.
