Join cheesemaker Alessandro Fallati for a hands-on introduction to fresh Italian cheeses. In this relaxed and practical workshop, participants will learn how to make a silky Primo Sala and a beautifully light ricotta using simple equipment and ingredients you can easily replicate at home. Alessandro brings deep knowledge, warmth and a touch of Italian flair to the process, making cheesemaking both achievable and inspiring.
You’ll leave with new skills, delicious results, and the confidence to continue your cheesemaking journey in your own kitchen.
Meet Alessandro Fallati
Born and raised in Bolzano Novarese, on the shores of Lake Orta in Northern Italy, Alessandro grew up surrounded by nature, tradition, and the strong values of a farming family.
From an early age, he learned that good food begins with respect, for the land, for the animals, and for the people who gather around the table. After studying Agriculture, he earned a diploma in cheesemaking in 2005 and began working in the Gorgonzola cheese industry, refining his skills and deepening his passion for traditional craftsmanship.
He later returned to his family farm, “Agrifoglio,” where tradition and hard work shaped his philosophy: simple ingredients, made with care. During this time, he also collaborated with schools in France, sharing the art of Italian cheesemaking and connecting cultures through food.
In 2007, Alessandro opened his own gelato shop in Orta San Giulio, a charming lakeside town overlooking Lake Orta. For seven years, he welcomed locals and visitors with authentic Italian gelato, made the traditional way, with patience, quality, and heart.
In 2014, he began a new adventure in Albany. Recently becoming an Australian citizen, Alessandro proudly blends his Italian roots with his new home, carrying forward the same passion that has guided him all his life.