The University of Gastronomic Sciences “In the Field” ®

In addition to its usual presence at the Slow Food area (Pavillion 2), UNISG will focus this year more than ever on the creative and academic potential of its students.

Seven students chosen from the 2-year graduate degree program and the 3-year undergraduate program will display their gastronomic expertise in a series of student-designed Slow Food taste workshops.

Thursday, the 23rd of October at 6.00PM Giorgia Croce, of Canton Ticino, Swizerland, will conduct “A Taste of Honey,” seminar. She describes the workshop as “a global view of international and Italian honeys.” Included will be white and mountain wild flower honeys, honey harvested from the beaches of Migliarino-San Rossore Park (Pisa, Tuscany), honey from the Wenchi Volcano in Ethiopia, Sicula Bee honey, nectar of the SaterÈ MawÈ Indians of Brazil, Barena honey, and Italian producer Mielithun.

Thursday, the 23rd of October at 9.00PM Mauro Avino, from Castellamare di Stabia (Naples) leads “Rum Business,” a tasting session that features 6 artisanal rum producers who distill fermented sugar from cane juice the traditional way. Attendees will have the opportunity to taste three clear and three opaque varieties, paired with babà, a Neapolitan sweet made from balls of baked yeast dough and soaked in an aromatic rum and sugar syrup. Famed Genoese spirit and wine importer, Marcello Barberis di Velier, will present the products.

On Friday, the 24th of October at 3.00PM, Anna Ruini, from Pontassieve (Florence) presents “Our Daily Bread”. The workshop will explore the secrets of natural bread making through the work of the celebrated Roman baker and yeast expert Gabriele Bonci. Bread kneading techniques will also be discussed, as well as taste comparisons between industrial and artisanal breads.
Also present will be Fulvio Marino, producer of stone-ground organic flour and Ivo Bertaina, president of Agri.Bio.Piemonte.

Friday the 24th of October at 6.00 PM Michaela Von Lutz from Klausen, (Bolzano) leads “Cheese Meets Sake” dedicated to the legendary affineur from Alto-Adige, Hansi Baumgartner and his innovative pairings of cheese with green tea and Japanese sake. Aged and natural sake produced by Daruma Masamune and Terada-Honke, will be paired with a series of diverse cheeses.  Participants will have the opportunity to experience how two very different products can beautifully complement one another.

On Saturday the 25th of October at 6.00PM, Alice Saglia of Bra (Cuneo), hosts “The Nature of Wine” an in-depth discussion on the differences between conventional, organic and biodynamic viticulture. The workshop will analyze these three cultivation techniques with the help of Agri Bio Piemonte president Ivo Bertaina. The talk will be followed by a tasting session of Gavi and Dogliani wines.

“Life After Sushi”, scheduled for Sunday, October 26, at 12:00 pm, will be led by Annalisa Sivieri, from Codevilla (Pavia).  Sivieri explains, “With the participation of some of Terra Madre’s Japanese communities, this workshop will explore the history, culture and food of Japan. For once sushi will take a back seat and the focus will be on unusual little snacks prepared with some Ark of Taste products, such as salted Etari anchovies, and Tsukemono (preserved vegetables), paired with sake and organic Japanese green tea”.

On Sunday the 26th at 6:00pm, the workshop “Stock Account”, will take place, led by Giorgia Chiodi Latini from Piossasco (Turin). “The program will begin with a triangle test between a traditionally made broth and another made from a stock cube,” explains the student “Professor Alberto Capatti will then give a brief history on the importance of this dish, while chef Antonio Chiodi Latini will prepare three broth samples from fish, chicken, and beef. Veterinarian, Sergio Capaldo, will reveal the various ingredients in natural stock cubes, and to finish, participants will taste a bollito cooked in broth.”

The University will offer two informational sessions on Saturday October 25 and Sunday October 26 (at 3 pm) in the Convivium Leader Room (Pavilion 5).
Prospective students will have the opportunity to speak directly with professors, staff, and current students to learn about life at the University, class work, international field seminars, interdisciplinary learning opportunities, such as the organic garden, and the film and communications laboratories.
Staff will also be available to provide information on the application process, scholarship opportunities and student services.

The University, with campuses in Pollenzo (Cuneo) and Colorno (Parma), was created through a Slow Food initiative and the collaboration of the Piedmont and Emilia-Romagna regional governments.
The Three-Year Undergraduate Degree in Gastronomic Sciences, the Two-Year Graduate Degree in Gastronomy and Food Communications, the Master of Food Culture and Communications, and the Master of Italian Gastronomy and Tourism constitute an innovative educational offering that draws students from 40 countries.
In the classrooms of Pollenzo and Colorno, a new professional role–that of the gastronome–is taking shape. Working together with producers, chefs, distributors, and marketers, the University’s graduates will coordinate efforts to improve the world’s food system.

Information about the University can be found in the Slow Food area of Pavilion 2 and at the informational desks at Terra Madre in the Oval.

For additonal information, contact the University Communications Office:
Alessandra Abbona, Sandra Saporosi, Maria Bellingeri, David Szanto
comunicazione@unisg.it – cell. 329 9079183 -331 7614098 – 331 7614094