12-09-2017
Massimo Bottura, Philippe Léveillé and Alfio Ghezzi participated in the third edition of Asta dei formaggi di malga the charity auction with cheese from Val di Sole and Trentino, on the 4th September at Castello Caldes in Val di Sole
The third edition of the Asta dei formaggi di malga, the charity auction with cheese from Val di Sole and Trentino, took place last week at Castello Caldes in Val di Sole. They created this event in 2015 and this year they extended it to the entire autonomous province of Trento because raw milk cheese is a local excellence but it’s not exclusive. Twenty-two wheels were auctioned, with total proceedings of 7,020 euros. The lowest bid was 180 euros, the highest 520 for a Vezzena from Malga Postesina in Levico, Valsugana, 7 kilos and 100 grams from the summer of 2008. This wasn’t the wheel with the longest maturation. From Malga Villar di Malè there was a Nostrano cheese from 2007, awarded for 400 euros.
There were three exceptional guests: Alfio Ghezzi, the first chef in Trentino to get two Michelin stars at Locanda Margon, above Trento. Alfio comes from the Giudicarie area, between Garda, Val Rendena and Lake Idro. He sat next to Breton Philippe Léveillé, two stars at Miramonti l’Altro in Concesio (Brescia), and in order to raise his paddle he waited for wheel number 15 from Malga Stabolone Rolla in Valdaone, Giudicarie, which he got for 380 euros, an excellent price given it was the largest, 10.450 kilos.
A wheel of Nostrano cheese from Val di Sole matured 10 years
Cristian Stablum, 41, dairyman from Malga Caldesa Bassa above Val di Rabbi in Trentino
I’d like something Bottura said: «Raw milk is the truth, and refiners are essential. Having excellent milk and valuable dairymen is not enough. Once you place the wheels, you must know when it’s time and this isn’t the dairyman’s job».
The 8th auctioned wheel, made at Malga Cercen in 2014 in Val di Rabbi. Almost 7 kilos of raw-milk semi-fat cheese
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born in Milan in March 1955, at Il Giornale for 31 years dividing himself between sports and food, since 2004 he's the creator and curator of Identità Golose. blog www.paolomarchi.it instagram instagram.com/oloapmarchi