{"id":3553,"date":"2014-10-21T14:22:56","date_gmt":"2014-10-21T14:22:56","guid":{"rendered":"https:\/\/igcat.org\/?p=3553"},"modified":"2014-10-21T14:22:56","modified_gmt":"2014-10-21T14:22:56","slug":"the-foodie-traveller-in-turin-at-the-slow-food-festival","status":"publish","type":"post","link":"https:\/\/igcat.org\/fr\/the-foodie-traveller-in-turin-at-the-slow-food-festival\/","title":{"rendered":"The foodie traveller in Turin at the Slow Food festival"},"content":{"rendered":"<p>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 &#8211; and passionate about their art. They&#8217;re just one of over 1,200 exhibitors who&#8217;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&#8230;<a href=\"http:\/\/www.theguardian.com\/travel\/2014\/oct\/20\/slow-food-festival-turn-salone-del-gusto\">READ MORE<\/a>.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>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 [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":3555,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[9],"tags":[],"class_list":["post-3553","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-regions-and-gastronomy"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.3 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>The foodie traveller in Turin at the Slow Food festival - IGCAT<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/igcat.org\/fr\/the-foodie-traveller-in-turin-at-the-slow-food-festival\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"The foodie traveller in Turin at the Slow Food festival - IGCAT\" \/>\n<meta property=\"og:description\" content=\"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. 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