SATURDAY

At 12:00

The Saturday is homebrewer

Paolo Erne will conduct the following workshops with execution of a public brewing:
• Atypical acidifying yeasts
• Homebrewer beer tasting
• Turbid brewing

Free participation

At 15:00 - 17:00

Ancient Emilian Norcineria Vs Spontaneous beers from Belgium

Eugenio Signoroni, curator of Slow Food “Osterie d’Italia”, will accompany you to discover the ancient Emilian butchery together with Norcino Majavacchi Roberto from the Sant’Ambrogio salami factory in Neviano degli Arduini (PR) who will present his delicacies: Parma Ham 30 months, Lonzino, Culaccia, Raw Shoulder, Salami.

For tasting:
Cantillon – Scarabée 6,5% (A collaboration between Domains Geschickt & Cantillon. A blend of two-year-old lambic and Gewürztraminer pomace from the Kaefferkopf vineyard)
Den Herberg – Oud Lambiek 6% (3 years-old Lambic)
Oud Beersel – Oude Geuze Vieille – Barrel Selection Demi-Muids 6,5% (Gueuze)
Brouwerij Eylenbosch – Oude Gueuze 6% (Gueuze)
Tilquin – Rhubarbe Tilquin à l’Ancienne 2022 6,3% (This beer was obtained by fermenting 240 gr of fresh rhubarb per litre of lambic. The rhubarb has been produced locally by the Ferme de la bosse jauque)

Price: 50€
Participants: 35 max

Simultaneous Italian/English translation provided

Info and reservations
Arrogant Pub
+39 338 1314307

At 12:30 -14:30

Spontaneous Rezdore

This workshop is dedicated to the Emilian food par excellence, home-made fresh pasta.
Mirco Marconi, professor at the University of Gastronomic Sciences in Pollenzo and Giorgia Cannarella, journalist from Munchies, will tell the tradition through local anecdotes and recipes while rezdore’s will reveal the manual techniques to make cappelletti, tortelli and tagliatelle to perfection.
Rezdora is an Emilian word that means a woman in charge of a family, a property, presumably a strong-willed and well-organized woman! When we talk about “rezdora” we immediately think of the family home, the grandmother and the mother, the fresh hand-rolled pasta, the stove always on.
The dishes will be accompanied by beers from: Ale Apothecary, Ammonite, Eik & Tid.
Will these avant-garde brewers know how to stand up to Reggio’s rezdore?

For tasting:
• Cappelletti Montanari con Ale Apothecary – Lodgehouse Lodgepole 8% (Spontaneously fermented beer boiled with lodgepole pine needles. Barrel-aged for over 2 years and bottled with Oregon honey)
• Cappelletti tradizionali con Eik & Tid – Krypto 6%(Raw beer with aged hops fermented with a culture combining Lactobacillus with Brettanomycesaw Beer prodotta con luppoli invecchiati e fermentata con una coltura che unisce Lactobacillus con Brettanomyces)
• Tortelli Verdi con Ammonite – Muse 2022 5,5% (Spontaneous fermented beer in sandstone amphora with skin maceration of pinot noir)

Price: 40€
Participants: 35 max

Simultaneous Italian/English translation provided

Info and reservations
Arrogant Pub
+39 338 1314307

At 17:00

Microalgae: Superfood and benificial properties

Workshop on the world of microalgae to find out what they are, how they are produced, their beneficial properties and to find out how to use them in daily life both as a food supplement and in the kitchen!

www.algademy.com

Free participation upon reservation

Info and reservations
Arrogant Pub
+39 338 1314307

At 15:00 - 16:00

Club Amici del Toscano

Tasting of cigars in collaboration with the Amici del Toscano Club paired with the chocolates of Brave Beans and the beers of Collerosso and Cantina Errante.

Collerosso – Negroni Style 8% (Spontaneous 2020, one year in 3700lt barrel with caramelized malts and spices from Vermouth, Bitter and Gin)
Cantina Errante – 20 con Sangue di Drago 7% (Spontaneous coolship beer with plums ASF22 Preview)

Price: 15€
Participants: 30 max

Info and reservations
Arrogant Pub
+39 338 1314307

At 18:00 - 19:00

Club Amici del Toscano

Tasting of cigars in collaboration with the Amici del Toscano Club paired with the chocolates of Brave Beans and the beers of Het Boerenerf and Bokke.

Het Boerenerf – Kers 7% (Lambic with sweet cherries e cinnamon)
Bokke – Framboos Kriek Tonka 2019 6% (1, 2 and 3 year old lambic with 3 varieties of raspberries, Schaarbeekse and Gorsem sour cherries, and tonka beans)

Price: 25€
Participants: 30 max

Info and reservations
Arrogant Pub
+39 338 1314307

At 12:00

The Saturday is homebrewer

Paolo Erne will conduct the following workshops with execution of a public brewing:
• Atypical acidifying yeasts
• Homebrewer beer tasting
• Turbid brewing

Free participation

At 12:30 -14:30

Spontaneous Rezdore

This workshop is dedicated to the Emilian food par excellence, home-made fresh pasta.
Mirco Marconi, professor at the University of Gastronomic Sciences in Pollenzo and Giorgia Cannarella, journalist from Munchies, will tell the tradition through local anecdotes and recipes while rezdore’s will reveal the manual techniques to make cappelletti, tortelli and tagliatelle to perfection.
Rezdora is an Emilian word that means a woman in charge of a family, a property, presumably a strong-willed and well-organized woman! When we talk about “rezdora” we immediately think of the family home, the grandmother and the mother, the fresh hand-rolled pasta, the stove always on.
The dishes will be accompanied by beers from: Ale Apothecary, Ammonite, Eik & Tid.
Will these avant-garde brewers know how to stand up to Reggio’s rezdore?

For tasting:
• Cappelletti Montanari con Ale Apothecary – Lodgehouse Lodgepole 8% (Spontaneously fermented beer boiled with lodgepole pine needles. Barrel-aged for over 2 years and bottled with Oregon honey)
• Cappelletti tradizionali con Eik & Tid – Krypto 6%(Raw beer with aged hops fermented with a culture combining Lactobacillus with Brettanomycesaw Beer prodotta con luppoli invecchiati e fermentata con una coltura che unisce Lactobacillus con Brettanomyces)
• Tortelli Verdi con Ammonite – Muse 2022 5,5% (Spontaneous fermented beer in sandstone amphora with skin maceration of pinot noir)

Price: 40€
Participants: 35 max

Simultaneous Italian/English translation provided

Info and reservations
Arrogant Pub
+39 338 1314307

At 15:00 - 16:00

Club Amici del Toscano

Tasting of cigars in collaboration with the Amici del Toscano Club paired with the chocolates of Brave Beans and the beers of Collerosso and Cantina Errante.

Collerosso – Negroni Style 8% (Spontaneous 2020, one year in 3700lt barrel with caramelized malts and spices from Vermouth, Bitter and Gin)
Cantina Errante – 20 con Sangue di Drago 7% (Spontaneous coolship beer with plums ASF22 Preview)

Price: 15€
Participants: 30 max

Info and reservations
Arrogant Pub
+39 338 1314307

At 15:00 - 17:00

Ancient Emilian Norcineria Vs Spontaneous beers from Belgium

Eugenio Signoroni, curator of Slow Food “Osterie d’Italia”, will accompany you to discover the ancient Emilian butchery together with Norcino Majavacchi Roberto from the Sant’Ambrogio salami factory in Neviano degli Arduini (PR) who will present his delicacies: Parma Ham 30 months, Lonzino, Culaccia, Raw Shoulder, Salami.

For tasting:
Cantillon – Scarabée 6,5% (A collaboration between Domains Geschickt & Cantillon. A blend of two-year-old lambic and Gewürztraminer pomace from the Kaefferkopf vineyard)
Den Herberg – Oud Lambiek 6% (3 years-old Lambic)
Oud Beersel – Oude Geuze Vieille – Barrel Selection Demi-Muids 6,5% (Gueuze)
Brouwerij Eylenbosch – Oude Gueuze 6% (Gueuze)
Tilquin – Rhubarbe Tilquin à l’Ancienne 2022 6,3% (This beer was obtained by fermenting 240 gr of fresh rhubarb per litre of lambic. The rhubarb has been produced locally by the Ferme de la bosse jauque)

Price: 50€
Participants: 35 max

Simultaneous Italian/English translation provided

Info and reservations
Arrogant Pub
+39 338 1314307

At 17:00

Microalgae: Superfood and benificial properties

Workshop on the world of microalgae to find out what they are, how they are produced, their beneficial properties and to find out how to use them in daily life both as a food supplement and in the kitchen!

www.algademy.com

Free participation upon reservation

Info and reservations
Arrogant Pub
+39 338 1314307

At 18:00 - 19:00

Club Amici del Toscano

Tasting of cigars in collaboration with the Amici del Toscano Club paired with the chocolates of Brave Beans and the beers of Het Boerenerf and Bokke.

Het Boerenerf – Kers 7% (Lambic with sweet cherries e cinnamon)
Bokke – Framboos Kriek Tonka 2019 6% (1, 2 and 3 year old lambic with 3 varieties of raspberries, Schaarbeekse and Gorsem sour cherries, and tonka beans)

Price: 25€
Participants: 30 max

Info and reservations
Arrogant Pub
+39 338 1314307

SUNDAY

From 12:00
At 17:00

Microalgae: Superfood and benificial properties

Workshop on the world of microalgae to find out what they are, how they are produced, their beneficial properties and to find out how to use them in daily life both as a food supplement and in the kitchen!

www.algademy.com

Free participation upon reservation

Info and reservations
Arrogant Pub
+39 338 1314307

At 14:30 -16:30

Renaissance from Belgium

Workshop with the king of cheeses, the Parmigiano Reggiano, in its in different ages, origins and type of milk. Held by Kuaska and Andrea Bezzecchi, professional taster.
The perfect match, Parmigiano Reggiano with spontaneously fermented beers.
We will taste
• 24 MONTHS of Biogold (red cows)
• 24 MONTHS of Valserena (alpine brown)
• 36 MONTHS of Scalabrini (Friesian breeding with stable meadow)
• 36 MONTHS of San Pietro (white Modena)
• 62 MONTHS of San Bartolomeo

For tasting:
Bokke – Pruim Reine Claude 2019 6% (1, 2 and 3 year old lambic with 3 varieties of Reine Claude plums harvested in Hageland, Belgium, and Northern France. Made with lambics that were aged on barrels that previously held Müller Thurgau wine)
Antidoot – Artemisia Absinthium Tarocco
Pellicle Vergistingen – Full Circle 8% (5-month red wine barrel aged cider from locally harvested apples)
Wild Creatures – Resurrection 2018 12,7% (Vintage Grape Spontan aged in oak barrels)

Price: 45€
Participants: 35 max

Simultaneous Italian/English translation provided

Info and reservations
Arrogant Pub
+39 338 1314307

At 18:00

Belgian beer experiences in Flanders

Tasting Oud Beersel’s Lambic, master brewer Gert Christiaens and travel blogger Luca Golix Golinelli will lead you on a journey through the most authentic corners of Flanders. Every taste is born in a specific place and, when we talk about Belgian beer, this bond is very strong: from Pajottenland to the hop growing area, you will discover the best beer experiences, that go beyond the flavours, and the key stops for an unforgettable trip in Flanders. A world made of master brewers linked to tradition, but at the same time incredibly innovative. This region in northern Belgium knows how to amaze not only the palate with the brewers’ masterpieces, but also the eyes, through the cities’ historical heritage and its natural landscapes.
Workshop with beer tasting by VISITFLANDERS – Flanders Tourism Board.

Free participation upon reservation

Info and reservations
Arrogant Pub
+39 338 1314307

At 15:00 - 16:00

Club Amici del Toscano

Tasting of cigars in collaboration with the Amici del Toscano Club paired with the chocolates of Brave Beans and the beers of Penyllan and Marcio Produzioni.

Penyllan – Adele 2015 10% (Cognac barrel aged strong golden ale with wild Mirabelle plums)
Marcio Produzioni – Birrozzo Primo Aleatico 2015 6,5% (Beer with Aleatico marcs in carbonic maceration)

Price: 15€
Participants: 30 max

Info and reservations
Arrogant Pub
+39 338 1314307

At 18:00 - 19:00

Club Amici del Toscano

Tasting of cigars in collaboration with the Amici del Toscano Club paired with the chocolates of Brave Beans and the beers of BFM.

BFM – Abbaye de Saint Bon-Chien 2015 11% (Strong sour ale of mixed fermentation, aged during a year in old wine oak barrels)

Price: 15€
Participants: 30 max

Info and reservations
Arrogant Pub
+39 338 1314307

From 12:00
At 14:30 -16:30

Renaissance from Belgium

Workshop with the king of cheeses, the Parmigiano Reggiano, in its in different ages, origins and type of milk. Held by Kuaska and Andrea Bezzecchi, professional taster.
The perfect match, Parmigiano Reggiano with spontaneously fermented beers.
We will taste
• 24 MONTHS of Biogold (red cows)
• 24 MONTHS of Valserena (alpine brown)
• 36 MONTHS of Scalabrini (Friesian breeding with stable meadow)
• 36 MONTHS of San Pietro (white Modena)
• 62 MONTHS of San Bartolomeo

For tasting:
Bokke – Pruim Reine Claude 2019 6% (1, 2 and 3 year old lambic with 3 varieties of Reine Claude plums harvested in Hageland, Belgium, and Northern France. Made with lambics that were aged on barrels that previously held Müller Thurgau wine)
Antidoot – Artemisia Absinthium Tarocco
Pellicle Vergistingen – Full Circle 8% (5-month red wine barrel aged cider from locally harvested apples)
Wild Creatures – Resurrection 2018 12,7% (Vintage Grape Spontan aged in oak barrels)

Price: 45€
Participants: 35 max

Simultaneous Italian/English translation provided

Info and reservations
Arrogant Pub
+39 338 1314307

At 15:00 - 16:00

Club Amici del Toscano

Tasting of cigars in collaboration with the Amici del Toscano Club paired with the chocolates of Brave Beans and the beers of Penyllan and Marcio Produzioni.

Penyllan – Adele 2015 10% (Cognac barrel aged strong golden ale with wild Mirabelle plums)
Marcio Produzioni – Birrozzo Primo Aleatico 2015 6,5% (Beer with Aleatico marcs in carbonic maceration)

Price: 15€
Participants: 30 max

Info and reservations
Arrogant Pub
+39 338 1314307

At 17:00

Microalgae: Superfood and benificial properties

Workshop on the world of microalgae to find out what they are, how they are produced, their beneficial properties and to find out how to use them in daily life both as a food supplement and in the kitchen!

www.algademy.com

Free participation upon reservation

Info and reservations
Arrogant Pub
+39 338 1314307

At 18:00

Belgian beer experiences in Flanders

Tasting Oud Beersel’s Lambic, master brewer Gert Christiaens and travel blogger Luca Golix Golinelli will lead you on a journey through the most authentic corners of Flanders. Every taste is born in a specific place and, when we talk about Belgian beer, this bond is very strong: from Pajottenland to the hop growing area, you will discover the best beer experiences, that go beyond the flavours, and the key stops for an unforgettable trip in Flanders. A world made of master brewers linked to tradition, but at the same time incredibly innovative. This region in northern Belgium knows how to amaze not only the palate with the brewers’ masterpieces, but also the eyes, through the cities’ historical heritage and its natural landscapes.
Workshop with beer tasting by VISITFLANDERS – Flanders Tourism Board.

Free participation upon reservation

Info and reservations
Arrogant Pub
+39 338 1314307

At 18:00 - 19:00

Club Amici del Toscano

Tasting of cigars in collaboration with the Amici del Toscano Club paired with the chocolates of Brave Beans and the beers of BFM.

BFM – Abbaye de Saint Bon-Chien 2015 11% (Strong sour ale of mixed fermentation, aged during a year in old wine oak barrels)

Price: 15€
Participants: 30 max

Info and reservations
Arrogant Pub
+39 338 1314307

MONDAY

From 12:00
At 17:00

Microalgae: Superfood and benificial properties

Workshop on the world of microalgae to find out what they are, how they are produced, their beneficial properties and to find out how to use them in daily life both as a food supplement and in the kitchen!

www.algademy.com

Free participation upon reservation

Info and reservations
Arrogant Pub
+39 338 1314307

At 12:00 - 14:00

Wild Pizza

The genius and recklessness of three excellences meet in a unique workshop: Francesco Pompetti, young pizza star player, arrives in Reggio Emilia with three of his preparations that will be accompanied by the masterpieces of our friends Paul from Ale Apothecary and Florian from Cantillon.
To do the honors will be Alle and Gianluca Polini who will moderate these three champions.

For tasting:

Pizza: Double leavening “padellino” with lamb corata, grilled lettuce, cocoa bean and hazelnut
Ale Apothecary: Be Still 9% (Uncarbonated wild stout brewed with cascara & cocoa nibs, aged in rye whiskey & wine barrels)
Cantillon: Drogone 7% (Collab. with Cantina Giardino. A blend with the pomace of Aglianico grapes and 3-year-old lambic; before being blended with the lambic, the grapes underwent a 3-months pellicular maceration in chestnut barrels)

Pizza: “Consistenze di Margherita“ spontaneous fermentation mixture of tomato, stracciatella tomato powder and dehydrated basil pesto
Ale Apothecary: Orobas 7,7% (Braggot with apple skins: braggot style, which is a combination of wort and raw honey fermented in barrels. Aged on heritage cider apple skins from Sauvie Island thanks to Swift Cider farm)
Cantillon: Le Plaisir 6,5% (Collab. with Cascina Degli Ulivi. A blend of 9 different pomaces and 2-year-old lambic. Before being blended with the Lambic, the grapes underwent a 9 months pellicular maceration)

Pizza: Dough with marine plankton and sea water with smoked sardine, tomato, wasabi mayonnaise and olive nut powder
Ale Apothecary: Ralph 7,7% (Beer brewed with fir needles and bottle-fermented with honey, aged in wine barrels)
Cantillon: La Vie est Belge 5% (2-year-old lambic aged in Vin Jaune barrels from winemaker Stéphane Tissot)

Price: 50€
Participants: 35 max

Simultaneous Italian/English translation provided

Info and reservations
Arrogant Pub
+39 338 1314307

At 18:00 - 19:00

Club Amici del Toscano

Tasting of cigars in collaboration with the Amici del Toscano Club paired with the chocolates of Brave Beans and the beers of Oud Beersel.

Elderflower 6,8% (Lambic with infusion of elderflower flowers)
Oude Geuze Vandervelden 140 6,5% (Geuze)

Price: 15€
Participants: 30 max

Info and reservations
Arrogant Pub
+39 338 1314307

16:00 -18:00

Fermentations

Lorenzo Dabove, aka Kuaska, will have to moderate six serial fermenters meet to talk about their passions: three breweries (Penyllan, Montagnarde, Opperbacco), Andrea from Acetaia San Giacomo with his balsamic vinegars, Mattia Trabetti avant-garde chef at Alto Ristorante and Fulvio Vailati, chef ALMA International Cooking School in Colorno.

For tasting
La Montagnarde – Pêche de Vigne 7,2% (Mixed fermentation with 600 grams per liter of peaches)
“Caesar salad”: Miso crouton of bread, salad and chicken garum, Jerusalem artichoke flowers in brine, mayonnaise with beer vinegar
Green tomato marinated in smoked rice vinegar, oenothera flowers, caramelized kombu seaweed (rice foam)

Penyllan – Zoe 2015 7% (Blend from 1, 2 and 5-year-old ales from Montepulciano and Chianti fouder solera)
”Pasta e fagioli”: cold salad of ditalini pasta, coconut bean shoyu, oxidized devil beans, red wine vinegar aged in juniper barrels

Opperbacco – Nature Passito 7% (Sour with 20% Trebbiano raisin grapes)
Dessert: fiordilatte ice cream, toasted koji, lactofermented green plums, traditional balsamic vinegar of Reggio Emilia

Price: 40€
Participants: 35 max

Simultaneous Italian/English translation provided

Info and reservations
Arrogant Pub
+39 338 1314307

From 12:00
At 12:00 - 14:00

Wild Pizza

The genius and recklessness of three excellences meet in a unique workshop: Francesco Pompetti, young pizza star player, arrives in Reggio Emilia with three of his preparations that will be accompanied by the masterpieces of our friends Paul from Ale Apothecary and Florian from Cantillon.
To do the honors will be Alle and Gianluca Polini who will moderate these three champions.

For tasting:

Pizza: Double leavening “padellino” with lamb corata, grilled lettuce, cocoa bean and hazelnut
Ale Apothecary: Be Still 9% (Uncarbonated wild stout brewed with cascara & cocoa nibs, aged in rye whiskey & wine barrels)
Cantillon: Drogone 7% (Collab. with Cantina Giardino. A blend with the pomace of Aglianico grapes and 3-year-old lambic; before being blended with the lambic, the grapes underwent a 3-months pellicular maceration in chestnut barrels)

Pizza: “Consistenze di Margherita“ spontaneous fermentation mixture of tomato, stracciatella tomato powder and dehydrated basil pesto
Ale Apothecary: Orobas 7,7% (Braggot with apple skins: braggot style, which is a combination of wort and raw honey fermented in barrels. Aged on heritage cider apple skins from Sauvie Island thanks to Swift Cider farm)
Cantillon: Le Plaisir 6,5% (Collab. with Cascina Degli Ulivi. A blend of 9 different pomaces and 2-year-old lambic. Before being blended with the Lambic, the grapes underwent a 9 months pellicular maceration)

Pizza: Dough with marine plankton and sea water with smoked sardine, tomato, wasabi mayonnaise and olive nut powder
Ale Apothecary: Ralph 7,7% (Beer brewed with fir needles and bottle-fermented with honey, aged in wine barrels)
Cantillon: La Vie est Belge 5% (2-year-old lambic aged in Vin Jaune barrels from winemaker Stéphane Tissot)

Price: 50€
Participants: 35 max

Simultaneous Italian/English translation provided

Info and reservations
Arrogant Pub
+39 338 1314307

16:00 -18:00

Fermentations

Lorenzo Dabove, aka Kuaska, will have to moderate six serial fermenters meet to talk about their passions: three breweries (Penyllan, Montagnarde, Opperbacco), Andrea from Acetaia San Giacomo with his balsamic vinegars, Mattia Trabetti avant-garde chef at Alto Ristorante and Fulvio Vailati, chef ALMA International Cooking School in Colorno.

For tasting:
La Montagnarde – Pêche de Vigne 7,2% (Mixed fermentation with 600 grams per liter of peaches)
“Caesar salad”: Miso crouton of bread, salad and chicken garum, Jerusalem artichoke flowers in brine, mayonnaise with beer vinegar
Green tomato marinated in smoked rice vinegar, oenothera flowers, caramelized kombu seaweed (rice foam)

Penyllan – Zoe 2015 7% (Blend from 1, 2 and 5-year-old ales from Montepulciano and Chianti fouder solera)
”Pasta e fagioli”: cold salad of ditalini pasta, coconut bean shoyu, oxidized devil beans, red wine vinegar aged in juniper barrels

Opperbacco – Nature Passito 7% (Sour with 20% Trebbiano raisin grapes)
Dessert: fiordilatte ice cream, toasted koji, lactofermented green plums, traditional balsamic vinegar of Reggio Emilia

Price: 40€
Participants: 35 max

Simultaneous Italian/English translation provided

Info and reservations
Arrogant Pub
+39 338 1314307

At 17:00

Microalgae: Superfood and benificial properties

Workshop on the world of microalgae to find out what they are, how they are produced, their beneficial properties and to find out how to use them in daily life both as a food supplement and in the kitchen!

www.algademy.com

Free participation upon reservation

Info and reservations
Arrogant Pub
+39 338 1314307

At 18:00 - 19:00

Club Amici del Toscano

Tasting of cigars in collaboration with the Amici del Toscano Club paired with the chocolates of Brave Beans and the beers of Oud Beersel.

Elderflower 6,8% (Lambic with infusion of elderflower flowers)
Oude Geuze Vandervelden 140 6,5% (Geuze)

Price: 15€
Participants: 30 max

Info and reservations
Arrogant Pub
+39 338 1314307