Slow Food Sensory Workshop "Meat Products" + Presentation and Panel Discussion

Date: Saturday, November 23, 2024

Workshop start: 11:00 a.m.
Workshop end: 5:00 p.m.

Location: Werkstatt Chur, Untere Gasse 9, 7000 Chur

Cost: For Slow Food members CHF 30.-
For non-members CHF 120.-
Hints:
- The registration is binding. Cancellations up to 2 weeks before the event must be sent to info@slowfood.ch. In the event of later cancellations or no-shows, the participation costs will be charged.
- The workshop will be held in High German.

Program Workshop:
Sensory direction by Patrick Zbinden (sensory expert and food journalist)
• 11:00 Welcome/Introduction
•Introduction
- Objectives of the Presidium Workshop
- Quality assurance for Presidi products at a glance
- Introduction to food multi-sensory technology
• Presentation of the 4 Presidi projects and products. Joint multisensory review with the producers present.
- Furmagin da Cion
- Chur leg sausage
- Chantzet du Pays d'Enhaut
- Cicitt delle Valli del Locarnese
www.slowfood.ch/de/was-wir-tun/produkte/presidi

• 14:00 - 14:45 *soup meal*

• Introductory presentation "Meat from cell cultures" by Patrick Zbinden and panel discussion "Future of meat consumption: What next?" with guest Adrian
Hirt von Alpahirt AG (public and free of charge)
- The aim is to shed light on both production methods: the traditional way of Slow Food Presidi as well as modern, innovative production methods
• 16:15 Conclusion / Assessment of the workshop
• 17:00 End (after normal operation of the restaurant and possibility of a presidium dinner)