Networking with the entire Italian dairy world
Typical agri-food products are an expression of the territory in which they originate and represent a unique mix of history, culture, skills and nature.
What makes Bel Paese’s dairy products unique, what impact do they have on the territories, what contribution can they make to the economy and related supply chains, what historical, cultural and social heritage do they bring?
FORME was created to answer these questions, and to network with the entire Italian dairy world.
Typical agri-food products are an expression of the territory in which they originate and represent a unique mix of history, culture, skills and nature. In a word, they are part of its identity, in harmony with the principle that every cheese born in a territory is unique and can only be made there and in that way!
This is why the 53 PDO cheeses and the hundreds of small niche productions are an extraordinary Italian wealth, to be known and made known, in a cultural process capable of becoming awareness and therefore value.
This obviously does not only apply to Italy, but Italy, with its exceptional biodiversity is the champion.
Bergamo and cheese: a European record
FORME was born in Bergamo, the province of Europe that boasts the European record with 9 dairy PDOs, cradle of ancient traditions, such as Transhumance, a Unesco Intangible Heritage of Humanity, and the Bergamini civilisation.
A project created to include and give voice to a deep need for knowledge of dairy products, to be preserved and enhanced, because it is also the only way to maintain the integrity of our identity.
Relive the 2023 edition
Those of the eighth edition of Forme, FORME CULT, were three days packed with events, meetings, tastings and much more, which brought thousands of curious and passionate people to discover all the nuances of the world of cheeses and their culture.
With more than 45.000 participants, of whom more than 800 took part in the 25 Cheese Labs, and the great success of this year’s absolute novelty, the Italian Creative Gastronomy Circle, the event confirmed itself as a point of reference for the dairy sector, from every point of view: wine and food, cultural and social.
A reference point for the entire dairy sector, a stage for the UNESCO Creative Cities for Gastronomy, a catalyst for the development of the Orobic Cheese Valleys, a spectacular market exhibition, Cheese Labs, conferences, a virtual museum, FORME is all this, and much more.
