Luca Parigi, Barilla G. & R. Fratelli S.p.A.
1) Where were you or what were you doing when you first learned about UNISG?
I was still a high school student; at that time UNISG had just opened and it embodied everything I wanted to do; alas, I could not afford it, so I set my dream aside for a while and finally came back to it a few years later
2) What part of the UNISG experience has left its mark on you most?
Being in such a stimulating, food-obsessed environment with plenty of knowledgeable people (both professors and students) alone makes it a one-of-a-kind experience
3) What job do you do now and how did you find it?
Through the University’s external relations office I got in touch with Barilla where I first spent 6 months as an intern; after the internship I was offered a contract and I now follow marketing projects for emerging markets
4) Is there something from the UNISG experience that you think about or use specifically in your working life?
Open-mindedness towards other people’s food culture and food-related habits is a key element in food marketing
5) If you could go back in time to when you were an UNISG student and give yourself a piece of advice, what would that be?
Be patient, be humble and most of all, at this stage, you should value a job by how much you will learn, not earn… that single “L” is the best investment you could possibly make