titolo_en|breve_en|testo_en|data
First regional stages||"<div align=""center""><strong>THE UNIVERSITY TAKES TO THE LAND</strong><br />
<strong>Regional Field Seminars begin at the University of Gastronomic Sciences</strong><br />
</div>
<p><br />
October 4, 2004 saw the start of the first year of the three-year
training degree at the University of Gastronomic Sciences in Pollenzo
(Cuneo). Founded by Slow Food, in collaboration with the Regional
Authorities of Piedmont and Emilia-Romagna, it is the first university
in the world entirely dedicated to food and gastronomic culture. <br />
Lessons are now well underway, and they continue with four regional
field seminars, known as stages, that will take place in Tuscany,
Liguria, Piedmont and Emilia-Romagna. The students will be divided into
groups and each group sent to one region from February 14 &ndash; 25. <br />
<br />
In <strong>Tuscany</strong>, the stage begins with the Consortiums of Chianti
Classico and Brunello di Montalcino, then moves on to the Val d&rsquo;Arno
and the Val d&rsquo;Orcia. <br />
Bread and olive oil producers and the Slow Food Presidia of Val d&rsquo;Arno Chicken and Zolfino Beans will complete the program. <br />
<br />
In <strong>Liguria</strong>, the students will depart from San Remo and continue
to Imperia, the land of oil, of Badalucco Beans and Vessalico Garlic.
They will pay a visit to a curious &ldquo;sanctuary&rdquo; for cetaceans (marine
mammals such as whales, dolphins and porpoises) in the open sea. Next
comes Genoa, where they will recieve lessons on the culinary traditions
of its hinterland, and finally they will discover indigenous grape
varietals such as Pigato, Vermentino and Grenaccia. <br />
<br />
In <strong>Piedmont</strong>, it begins at the Castle of Racconigi with a
historical overview of the typical products of the region, and then
continues with a visit to a farm where pigs are reared in a semi-wild
state, and to a Piedmontese cattle raising operation. Then there are
the cheesemakers who produce DOP cheeses,  plus a trip to an
artisan flour mill in the Langhe (Cossano Belbo). Beer, hazelnuts,
rice, and, naturally, wine will complete the rich activities of the two
week seminar. <br />
<br />
In Emilia-Romagna the journey begins in Reggio Emilia at the Consortium
of Parmigiano Reggiano. It continues in Parma, to talk about
prosciutto, and then moves to Zibello and the land of culatello,
followed by the Consortiums of Balsamic Vinegar and Brisighella Olive
Oil. </p><p><strong><a href=""/eng/press.php"" target=""_self"">-&gt; See more press releases</a></strong> </p>"|2005-02-14
Unisg attends international conferences||"<div align=""center""><strong>The University of Gastronomic Sciences </strong><br />
<strong>begins its tour of international conferences</strong><br />
</div>
<p><br />
From February the University of Gastronomic Sciences will be
participating in a series of international conferences at various
prestigious European universities and institutions. <br />
The conferences will explore the study of food through specific
approaches ranging from historical and humanist to medical and
nutritional. They will offer many important opportunities for contact
between participants, for the development of new initiatives and for
the promotion of gastronomy as the science of good living. <br />
<br />
<strong>The Netherlands</strong>: on 17 February the University of Gastronomic
Sciences presented its project at Wageningen. In collaboration with
Slow Food Netherlands and WUR (Wageningen Universiteit &amp;
Researchcentrum) a conference was organized on the possibilities of
future research into subjects such as taste, biodiversity, consumer
trust and the ethical value of gastronomy. <br />
<br />
<strong>Spain</strong>: On 8 March, in collaboration with the Provincial Council
of the city of Zaragoza, the University of Gastronomic Sciences will
participate in a seminar on gastronomic culture and Spanish traditions.
The meeting will touch on various topics, among them the nutritional
value of the Spanish diet and health problems associated with the
globalization of food. The seminar will take place at the University of
Zaragoza, one of the oldest in the Iberian peninsula, and it will
conclude with a tasting of traditional local wines. <br />
<br />
<strong>Germany</strong>: On 18 March the Food Technology Department of the
University of Fulda will host a conference called &ldquo;Organic meets Arc&rdquo;,
in which the University of Gastronomic Sciences has been invited to
participate. The themes of the conference will range from organic food
to the model of Slow Food&rsquo;s Presidia, highlighting how the University
of Gastronomic Sciences deals with such subjects by fully integrating
them into its teaching courses. <br />
<br />
<strong>France</strong>: On 22 March the Faculty of Medicine of the University of
Montpellier will present the seminar &ldquo;Food: First Medicine&rdquo; in
collaboration with the University of Gastronomic Sciences and Slow Food
France. The objective of the conference is to provide an opportunity to
reflect on the connections between public health and a way of eating
tied to good culinary practices.</p><p><a href=""/eng/press.php"" target=""_self""><strong>-&gt; See more press releases</strong></a> </p>"|2005-02-10
Application process opens||"<div align=""center""><strong>OPENING OF THE APPLICATION PROCESS FOR THE NEW ACADEMIC YEAR AT THE UNIVERSITY OF GASTRONOMIC SCIENCES</strong><br />
</div>
<p><br />
<br />
The University of Gastronomic Sciences has opened up the application
process for its three-year training degree starting in 2005. Last year
saw 70 students from 10 different countries begin the program.  <br />
&ldquo;We are happy to be able to reopen the application process to students
from all over the world,&rdquo; commented Carlo Petrini,  president of
Slow Food and the Association of Friends of the University of
Gastronomic Sciences,  &ldquo;a sign that our project has hit the
mark,  tapping into the demand for a new, international
gastronomic education at a high level.&rdquo;<br />
In addition from February 17 the University will be taking part in a
series of conferences that will be held at various European
universities: In the Netherlands,  as guests of the University of
Wageningen; in Zaragoza on March 18 at the invitation of the oldest
Spanish university; at the University of Fulda in Germany on March 18
and at the University of Montpellier in France on the 21nd of the same
month. <br />
&ldquo;Our undertaking is to bring to light a new approach to gastronomy
strictly linked to the culinary traditions and the typical production
techniques of many countries around the world,&rdquo; maintains Alberto
Capatti, scientific coordinator of the University, &ldquo;and so we are also
organizing, at the Pollenzo campus, a series of meetings with
international figures from the world of gastronomy, aimed not solely at
our students.&rdquo;<br />
<br />
Application is free and is open to all those interested, both Italians
and non-Italians, who have a high school diploma or equivalent
qualification. The first phase is free and can be accessed through the
University&rsquo;s website.</p><p><a target=""_self"" href=""/eng/press.php""><strong>-&gt; See more press releases</strong></a> </p>"|2005-03-02
Cheese stages||"<div align=""center""><strong>The University Enters the Land</strong><br />
<strong>The stages continue at the University of Gastronomic Sciences</strong><br />
</div>
<p><br />
The teaching activities of the University of Gastronomic Sciences are
continuing at a fast pace. The first semester has just finished, and
the 70 students from 10 nations are now occupied with their thematic
stage (field seminar) on cheese. Divided into seven groups, the
students will spend from 4 to 8 April studying the production
techniques, the refining and the ageing of cheeses typical to six
Italian regions: Piedmont, Lombardy, Veneto, Emilia-Romagna, Umbria and
Sardinia.<br />
<br />
<strong>Cheeses of Piedmont</strong><br />
The students will spend a week immersed in nature in the Monregalese
Alps, in Valcasotto near the Occelli Agrinatura, to study and explore
the production techniques of local cheeses, visiting the cowsheds where
Brown Alpine cows are raised. Accompanied by professional tasters, they
will also taste the typical products of the region that pair well with
cheese.<br />
<br />
<strong>Asiago</strong><br />
The Veneto will welcome our students for a stage based on Asiago. The
consortium for the protection of this DOP cheese will organize a trip
to discover its production processes. Theoretic lessons will be held by
experts from the Istituto Zooprofilattico of the Veneto region, tasters
from ONAF (the National Association of Cheese Tasters) and staff of
Veneto Agricoltura. The lessons will be alternated with visits to the
local producers and farmers.<br />
<br />
<strong>Grana Padano</strong><br />
The Consortium of Grana Padano and the area around Mantua provide the
ideal background for the discovery of one of the most famous Italian
cheeses, known around the world. Thanks to the involvement of
university professors, nutritional experts and specialists from the
consortium, the students will be guided along an educational journey
through all the phases of Grana Padano production.<br />
<br />
<strong>Parmigiano Reggiano</strong><br />
From the raising of cows to the marking of the forms, from the
publicising of the product to determining the price, students will
learn about all aspects of this world-famous cheese and how it
maintains its high quality. The stage will be enriched by lessons given
by farmers and Consortium of Parmigiano Reggiano experts and by visits
to cheese agers.<br />
<br />
<strong>Raviggiolo (Slow Food Presidium)</strong><br />
A cheese typical to the region of Forli, Raviggiolo is made from milk
from Romagnola cows raised in nearby Appennine pastures. Students will
visit the cowsheds, and also attend lessons on the sales markets of the
product and its environmental context. They will discover a
little-known product that nevertheless has great value.<br />
<br />
<strong>Cheeses of Umbria</strong><br />
Spoleto, Norcia, Torgiano and Poreta are some of the towns that will
host this stage on Umbrian cheeses. The trip will be broken up to cover
many products of the region, giving <br />
the students an overall picture of cheese production in Umbria.<br />
<br />
<strong>Casizolu (Slow Food Presidium)</strong><br />
The GAL Montiferru Barigadu Sinis, in Sardinia, will host the stage on
a cheese that originates on the local farms with the help of the
Consortium of the Red Ox. The students will be accompanied by producers
on trips to ageing cellars, and even have a chance to get involved
first-hand in the<br />
production process.</p><p><strong><a target=""_self"" href=""/eng/press.php"">-&gt; See more press releases</a></strong> </p>"|2005-04-14
Master students travel to Spain||"<div align=""center""><strong>The Master Students Discover Spain</strong><br />
</div>
<p><br />
The first postgraduate Master in Gastronomic Sciences and Quality
Products began on 28 February, 2005, at the Colorno campus of the
University of Gastronomic Sciences near Parma in Emilia-Romagna. A
total of 25 students arrived from all over the world: France,
Switzerland, Finland, Canada, the United States and Mexico as well as
Italy. <br />
<br />
From 18 May to 1 June the class will be traveling on a stage (field
seminar) through the Iberian peninsula. &ldquo;Spain is a land characterized
by a remarkable gastronomic heritage: a bastion of ancient culinary
traditions, rich in both small producers and world-renowned companies.
It is an unmissable destination for anyone who, like our students,
wants to deepen their knowledge of quality foods,&rdquo; said Alberto
Capatti, Academic Coordinator of the University. <br />
<br />
The two-week-long stage is being held with the support of the Xunta de
Galicia and the local consortia set up to protect the best foods and
wines of Spain.<br />
In Castilla y Le&ograve;n, the students will be based in Salamanca and
Tordesillas were they will visit consortia and producers of Jam&ograve;n
Iberico (Iberian ham), Cecina de Le&ograve;n (smoked dried beef), and other
cured meats, Zamorano cheese, and wines such as D.O. Toro and D.O.
Ribera del Duero. <br />
<br />
Next, the students will travel to Santiago di Compostela to discover
the gastronomic heritage of Galicia; as well as visiting small
traditional cheesemakers and breeders of Celta pigs, the students will
also have the opportunity to help gather shellfish, visit the fish
market and to see the artisanal production of preserved fish. The stage
will finish with a trip to the wineries of the Rias Baixas area.<br />
<br />
The primary objective of the journey is to give the Master students the
skills necessary to compare quality products from different countries.</p><p><strong><a target=""_self"" href=""/eng/press.php"">-&gt; See more press releases</a></strong> </p>"|2005-05-10
Unisg teachers meet at Colorno||"<div align=""center""><strong>THE UNIVERSITY OF GASTRONOMIC SCIENCES ARRANGES <br />

A MEETING OF ITS FUTURE TEACHERS AT COLORNO<br />

The first step in creating a body of international gastronomic knowledge<br />
</strong>
</div>
<p><br />
<br />
Colorno - The University of Gastronomic Sciences is officially opening
its campus at Colorno (PR) with a first international conference,
&ldquo;Teaching Gastronomy&rdquo;,
to be held on 28 and 29 May 2004. &ldquo;The conference is being organized
due to the growing need to meet the demand from around the world for
food and wine education of a high academic level&rdquo; states Alberto
Capatti, Academic and Scientific Coordinator of the Association of
Friends of the University of Gastronomic Sciences.<br />
&ldquo;The presentations planned for the conference aim to share personal and
professional experiences and to suggest teaching and research
approaches for the newly created university&rdquo; comments Vittorio Manganelli,
Director of the Association. The contributions made during the
conference will help to formulate the structure and clarify course
content of the Gastronomic Sciences program, focusing on the different
areas of history, science, communication and organizational policies. <br />
The conference will welcome a number of well-known figures from food
culture world-wide, both as speakers and as invited guests who will
participate in the planned discussions over the two days. These
sessions will be closed to the public.<br />
Barbara Santich, Director of the Gastronomy program at the
University of Adelaide, Australia, observes that &ldquo;the main requisite
for teaching gastronomy is to understand it in all its various
manifestations&rdquo;. In Colorno Barbara Santich will describe the Cordon
Bleu Graduate Program in Gastronomy organized in collaboration with the
University of Adelaide. &ldquo;It is necessary to provide students with an
in-depth knowledge of the history and culture of food, from the kitchen
to gastronomic literature&rdquo;.<br />
Other speakers include Claudio Peri, lecturer in Food and
Microbiological Technologies at the University of Milan, who states
that &ldquo;the need for a scientific approach to issues of quality, food
safety and production is also extending to gastronomy, through a new
professional qualification for those working in the restaurant and
catering sector&rdquo;. This is evident from the ever more complex issues
surrounding the concept of food quality (authenticity and safety,
nutritional and sensory quality, intangible qualities or qualities
associated with the context of production, quality of service,
requirements of the commercial system, systems of guarantees and
traceability). <br />
The celebrated British journalist Hugh Johnson will also be
present at the Colorno conference, giving a detailed description of his
experiences in the world of food and wine journalism. After starting
out as a travel writer in the 1960s, he wrote The World Atlas of Wine
and became a world authority on the history and production of wine. He
calls himself a &ldquo;diligent dilettante&rdquo; and at Colorno will examine
issues connected with gastronomic journalism.<br />
Another high-profile participant will be HervÈ This of INRA, the
National Institute of Agronomic Research in Paris, who sees molecular
gastronomy as a union of passion, art and technology. &ldquo;A simple canapÈ,
if eaten with three friends and lovingly prepared can be a true
delicacy for the palate: we taste the love with which it has been
prepared and the affectionate friendship of our companions&rdquo; states
This, going on to say that the same canapÈ is even better if prepared
as art, but the artisan or artist must of course know how to produce
the food dish.<br />
Created in 1988, molecular gastronomy is a scientific discipline
covering gastronomy in general, and cooking in particular, from a
molecular perspective, linking to the chemistry and physics of food.<br />
<br />
</p><p> <br />

</p>
<div align=""center""><strong>CONFERENCE &ldquo;TEACHING GASTRONOMY&rdquo;<br />


Campus of COLORNO (Pr)</strong><br />

</div>
<p><br />

</p>
<div align=""center""><strong>PROGRAM</strong><br />

</div>
<p> <br /><strong>

FRIDAY 28 MAY 2004<br />


MORNING SESSION <br />


10.00 &ndash; 13.00</strong> <br />

Welcome, overview of conference, introduction to speakers: <br />


&bull;    Carlo Petrini<br />


&bull;    Alberto Capatti<br />


The history of food and cuisine: organization of courses, subjects,
teaching, professional profiles and academic objectives. Three
experiences compared.<br />


Speakers:<br />


&bull;    Barbara Santich &ndash; University of Adelaide, Australia<br />


&bull;    Massimo Montanari &ndash; University of Bologna <br />


&bull;    Antoni Riera-Melis &ndash; Institut de Studis Catalans, Spain<br />


<br /><strong>


AFTERNOON SESSION<br />



15.00 &ndash; 18.00</strong> <br />


Science, technology and control systems in creating a gastronomic
culture. The role of scientific information in acquiring knowledge of
food and culinary transformation.<br />


Speakers:<br />


&bull;    Claudio Peri &ndash; University of Milan<br />


&bull;    Giorgio Calabrese &ndash; University of Piacenza<br />


&bull;    Tim Lang &ndash; University of London, UK<br />


<br /><strong>


SATURDAY 29 MAY 2004<br />



MORNING SESSION <br />



10.00 &ndash; 13.00</strong> <br />


Language and mass-media: the role of the press, television and
advertising in acquiring a gastronomic culture. The instruments of a
critical approach to globalized food habits and educating free,
discerning and informed consumers.<br />


Speakers:<br />


&bull;    Corby Kummer &ndash; journalist, United States<br />


&bull;    Hugh Johnson &ndash; journalist, UK<br />


&bull;    Alberto Capatti &ndash; Association of Friends of the University of Gastronomic Sciences<br />


<br /><strong>


AFTERNOON SESSION<br />



14.30 &ndash; 17.00</strong><br />


From learning in the family and society to university education.
Teaching how to produce, teaching how to understand products and
culinary techniques: gastronomic education and its agricultural and
social roots.<br />


Speakers:<br />


&bull;    HervÈ This &ndash; INRA (National Institute of Agronomic Research) France<br />


&bull;    Vandana Shiva &ndash; Research Foundation for Science, Technology and Ecology, India<br />


&bull;    Bernward Geier &ndash; IFOAM (International Federation of Organic Agriculture Movements), Germany<br />


&bull;    Carlo Petrini &ndash; President Slow Food</p><p><strong><a target=""_self"" href=""/eng/press.php"">-&gt; See more press releases</a></strong> </p>"|2004-04-14
Biodynamic seminar||"<p>
</p><div align=""center""><strong>At the University of Gastronomic Sciences the first international seminar </strong><br />
<strong>&ldquo;Biodynamic Viticulture and Agriculture&rdquo;</strong><br />
<strong> June 22-23, 2004</strong><br />
</div>
<br />
<br />
The Association of Friends of the University of Gastronomic Sciences
will inaugurate the Pollenzo campus with an international seminar
dedicated to &ldquo;Biodynamic Viticulture and Agriculture&rdquo;, June 22-23,
2004.  Due to the limited space, the conference will give priority
to Italian wine producers, however, it is ideally open to all those
interested.<br />
    &ldquo;The topic of the conference in Pollenzo, Biodynamic
Agriculture, is greatly debated, relatively unknown and, often subject
to criticism due to misunderstanding,&rdquo; states Alberto Capatti, Academic
Coordinator of the Association of Friends of the University of
Gastronomic Sciences. &ldquo;Therefore, we welcome an articulate encounter
that will introduce and bring clarity to the principals of biodynamic
agriculture as they may be applied to viticulture&rdquo;.  The seminar
will bring together some of the foremost international experts and
researchers in viticulture and agronomy, with the aim of sharing their
professional experience results of recent scientific experimentation. <br />
The seminar themes will discuss: the story of the biodynamic movement,
the importance of the vitality of the land, the principals and
techniques of biodynamic farming, the necessity of such techniques for
the re-birth of terroir, certification and degenerative vine diseases
and prevention. <br />
Lecturers will include:  Carlo Triarico, scientist of the
Association of Biodynamic Agriculture, Guy Kastler, President of RÈsau
Francais Semences Paysannes, Claude Bourguignon, agronomist and expert
in soil microbiology, Jean Philippe Coulomb, professor of vegetable
pathology at the University of Avignon, Lucietta Betti, professor of
Vegetable pathology at the University of Bologna, Thomas Alfoldi,
researcher with the Fibl (Institute of Research for Organic
Agriculture), Mauro Carlin, agricultural technician and consultant for
the Association of Biodynamic Agriculture, Nicolas Joly, biodynamic
viticulturist from 1984 &ndash; Chateau de la Roche aux Moines, Stefano
Bellotti, biodynamic viticulturist from 1985- Azienda Agricola Cascina
degli Ulivi, Jean Pierre Amoreau, organic and biodynamic viticulturist
from 1934 &ndash; Chateau du Puy and Stefano Pescarmona, agronomist and
collaborator with the Association of Friends of the University of
Gastronomic Sciences.<br />
<br />
<div align=""center""><strong>PROGRAMME</strong><br />
</div>
<br />
<br />
<strong>Tuesday, June 22 2004</strong><br />
<br />
<strong>8,30 - 12,45</strong><br />
Presentation<br />
<strong>Alberto Capatti</strong> - Academic Coordinator of the Association of Friends of the University of Gastronomic Sciences<br />
<br />
Introductory history of Biodynamic Agriculture<br />
<strong>Carlo Triarico</strong> - Historian of Science - Association of Biodynamic Agriculture  <br />
<br />
From the nursery the vine: the degeneration of plant life<br />
<strong>Guy Kastler</strong> &ndash; President of the RÈsau Fran&ccedil;ais Semences Paysannes<br />
<br />
The soil: a complex and unknown field <br />
<strong>Claude Bourguignon</strong> - Agronomist and expert in soil microbiology <br />
<br />
<strong>2,30 - 6,30 pm</strong><br />
Biochemical and cytological study of two vineyards: biodynamic agriculture as compared integrated agriculture   <br />
<strong>Jean Philippe - Coulomb</strong> Professor of vegetable pathology - University of Avignon<br />
<br />
Homeopathy in agriculture: a possible reality <br />
<strong>Lucietta Betti</strong> - visiting professor of vegetable pathology - University of Bologna<br />
<br />
The DOK tests:  the results of twenty-one years of the Fibl - Forschungsinstitut f&uuml;r biologischen Landau<br />
<strong>Thomas Alfoldi</strong> - researcher Fibl<br />
<br />
<strong>Wednesday, June 23, 2004 </strong><br />
<br />
<strong>9,00 - 12,45</strong><br />
Biodynamic quality and the Demeter brand<br />
<strong>Mauro Carlin</strong> - consultant for the Association of Biodynamic Agriculture <br />
<br />
The necessity of biodynamic methods for the rebirth of appellations of origin <br />
<strong>Nicolas Joly</strong> - biodynamic vintner from 1984 - Ch&acirc;teau de la Roche aux Moines<br />
<br />
The biodynamic forces, rhythms and preparations<br />
<strong>Nicolas Joly</strong><br />
    <br />
<strong>14,30 - 18,30</strong><br />
Experience in the field and in the cellar <br />
<strong>Stefano Bellotti</strong> - biodynamic viticulturist from 1985 - Azienda Agricola Cascina degli  Ulivi  <br />
<br />
Jean Pierre Amoreau - Organic and biodynamic viticulturist from 1934 - Ch&acirc;teau du Puy <br />
<br />
A technical perspective: images and reflections              <br />
<strong>Stefano Pescarmona</strong> - Agronomist, Association of Friends of the University of Gastronomic Sciences <br />
<p> </p><p><strong><a target=""_self"" href=""/eng/press.php"">-&gt; See more press releases</a></strong> </p>"|2004-06-14
A new Master at Colorno||"<div align=""center""><strong>The University of Gastronomic Sciences Inaugurates</strong><br />
<strong>its Colorno Campus and Presents a Master in Food Culture</strong><br />
</div>
<p><br />
On Friday, July 1 the campus of the University of Gastronomic Sciences
in Colorno, 15 km from Parma, will be officially inaugurated with the
participation of the Region of Emilia-Romagna and the Province of
Parma. <br />
The event will take place in the Sala delle Capriate within the Ducal Palace of Colorno. The program is as follows:<br />
<br />
<strong>10:00am</strong>  Speakers:<br />
-    Stefano Gelati, Mayor of Colorno<br />
-    Elvio Ubaldi, Mayor of Parma<br />
-    Vincenzo Bernazzoli, President of the Province of Parma<br />
-    Vasco Errani, President of the Region of Emilia-Romagna<br />
-    Carlo Petrini, President of Slow Food<br />
<br />
<strong>11:15am</strong> Presentation of courses:<br />
-    Master in Food Culture: Communicating Quality Products (beginning November 2005)<br />
-    Master in Gastronomic Sciences and Quality Products (began February 2005)<br />
Speakers:<br />
Alberto Capatti, Academic Coordinator of the University of Gastronomic Sciences<br />
Allen J. Grieco, Director of the Master in Food Culture<br />
<br />
The Colorno campus currently hosts 25 students from all over the world
(Italy, Switzerland, Finland, Mexico, Canada, Japan, USA) who are
enrolled in the Master in Gastronomic Sciences and Quality Products,
which began this February. The students have already been on several
stages (field seminars), to destinations such as Sicily and Spain. From
June 20 they will be participating in a stage based on cured meats,
through which they will get to know the quality products of the region
such as prosciutto di Parma and culatello di Zibello. <br />
A new international postgraduate program will begin in November: the
Master in Food Culture: Communicating Quality Products. All lessons
will be taught in English. Applications are already being accepted, and
it is possible to complete the first phase of the application process
directly through the University&rsquo;s website.<br />
Additionally we would like to remind you that the Colorno campus will
be holding an open day on Saturday, June 25. Anyone interested is
invited to visit the campus between 9:30am and 5:30pm to find out more
about the University of Gastronomic Sciences and its course offerings.</p><p><strong><a target=""_self"" href=""/eng/press.php"">-&gt; See more press releases<br />
 </a></strong></p>"|2005-06-20
Unisg approved by Ministry||"<div align=""center""><strong>Minister Letizia Moratti announces in Pollenzo:
the University of Gastronomic Sciences obtains approval from MIUR
(Ministry of Education, University and Research) </strong><br />
</div>
<p><br />
Minister Letizia Moratti visited today the Agenzia di Pollenzo in Bra,
Italy, seat of the University of Gastronomic Sciences, together with
the Reggia di Colorno, Parma, Italy.<br />
<br />
&ldquo; I am delighted to announce &ndash; began the Minister &ndash; that the Evaluation
Committee of the Ministry of Education, University and Research (MIUR)
has officially recognised the University of Gastronomic Sciences as a
private non-state university.&rdquo;<br />
<br />
The Minister added: &ldquo;I have observed certain aspects of this enterprise
that should apply to the entire system of university education: its
link with the local region as a social and economic mover; its
multidisciplinary approach, which guarantees the bringing together of
branches of knowledge that have always been separated; its
international dimension, which enables the movement of students and
ensures the university becomes a magnet for talented individuals.&rdquo;<br />
<br />
Thanking the Minister, the Regional Governments of Piedmont and
Emilia-Romagna, and its institutions and financiers, grouped together
as the Association of Friends of the University, for having had faith
in a project that was &ldquo;inconceivable&rdquo; only a few years ago, Carlo
Petrini proudly extolled the University of Gastronomic Sciences as the
first of its kind in the world. &ldquo;We are paving the way for Italy and
the whole world, and are building a University that will act as a
beacon of excellence for Italy and its image abroad. We are ready to
begin the Degree Course in Gastronomy in October and we are working on
the Degree Course in Agro-ecology, whose aim will be to focus on the
primary economy, that of agriculture.&rdquo;     <br />
<br />
<br />
<br />
Enzo Ghigo, President of the Regional Government of Piedmont, in his
speech, made a point of thanking the Regional Evaluation Committee made
up of the heads of Piedmont&rsquo;s universities, student and regional
representatives.<br />
 By supporting this project, the Regional Government has shown
itself to be a prime example of institutional cooperation.  He
also announced that on occasion of the twentieth anniversary of the
Museum of Contemporary Art in Rivoli, the Regional Government of
Piedmont will launch an international sculpture competition, with the
aim of producing a work on the theme of Terra Madre, to be donated to
the Agenzia di Pollenzo.  <br />
<br />
Guido Tampieri, Councillor for Agriculture of the Emilia-Romagna
Regional Government, stated: &ldquo; For us the involvement of Slow Food was
a guarantee of seriousness and professionalism in the realisation of a
project that the association both witnessed and played an active role
in, even at a time when gastronomy was exclusively considered from a
folkloric point of view.  We were convinced by its truly
innovative multidisciplinary approach, a fundamental aspect in building
one&rsquo;s entire university education.&rdquo;<br />
<br />
The University of Gastronomic Sciences is getting ready for the start
of its three-year training degree, on the 4th October next, under the
best auspices, as an integral element of Italy&rsquo;s academic and cultural
environment. University head, Prof. Alberto Capatti, also announced
that five specialization courses and a University Master in Gastronomic
Culture for graduates, principally foreign students, will begin in
February 2005.</p><p><strong><a target=""_self"" href=""/eng/press.php"">-&gt; See more press releases</a></strong> </p>"|2004-07-05
Regional stages||"<div align=""center""><strong>STUDENTS SET OFF FOR JULY&rsquo;S REGIONAL STAGES,</strong><br />
<strong>THE FIRST TO BE HELD OUTSIDE ITALY</strong><br />
</div>
<p><br />
The first-year students of the University of Gastronomic Sciences will
be on regional stages from July 11th to 22nd. The destinations: France,
Puglia, Friuli Venezia Giulia and Portugal.<br />
<br />
Thirteen students will travel to <strong>France</strong>, which, along with
Portugal, is the University&rsquo;s first non-Italian stage destination. Here
they will discover the finest products from the Rh&ocirc;ne Valley.<br />
During the first week of the stage the students will be staying with
wine producers in Ch&acirc;teauneuf-du-Pape, a village with a centuries-old
winemaking history. <br />
Michel Blanc, Slow Food convivium leader and director of the FÈdÈration
des Syndicats de Producteurs de Ch&acirc;teauneuf-du-Pape, has helped
organize the stage, which will take students from Ch&acirc;teauneuf to
Avignon, &ldquo;the city of the popes&rdquo;, from Provence to Luberon, from
MontÈlimar to Tain l&rsquo;Hermitage. On the way they will learn about the
region&rsquo;s traditional products:  Banon cheese, Valrhona chocolate,
Arnaud Soubeyran&rsquo;s nougat and above all the wines of
Ch&acirc;teauneuf-du-Pape, Luberon and Baux de Provence. The trip will
include a visit to the famed wine producer Michel Chapoutier in
Hermitage. <br />
<br />
The principal theme of the stage in <strong>Puglia</strong> will be the region&rsquo;s
emerging native grape varietals such as Negroamaro, Primitivo and
Malvasia Nera. The group of students will analyze vineyard operations
and systems of cultivation, winemaking and aging techniques in order to
arrive at a comprehensive understanding of Puglian wines. Trips are
planned to the Antico Pastificio Cavalieri pasta factory (already one
of the University&rsquo;s Learning Centers) and traditional bakeries. Olive
oil is also central to the program, as it plays a key role in the local
agricultural economy &ndash; Puglia produces almost half of the entire
Italian production of olive oil. Next the group will move on to fish
with a stop in Gallipoli to see its violetto crayfish auction and learn
about the town&rsquo;s rich maritime history. <br />
During their time in Puglia the students will also study the celebrated
Mediterranean diet, the use of vegetables and legumes and their
nutritional importance. They will finish with a day dedicated to
traditional sweets, from almond paste to quince jam, from
almond-stuffed figs to bocconotti leccesi. This stage has been made
possible thanks to the collaboration of the Province of Lecce.<br />
<br />
Another group of students will travel to <strong>Portugal</strong>, where they
will be based in the city of Porto close by the Douro Valley, the
historical homeland of the fortified wine Port. This stage has been
made possible thanks to the collaboration of the IVDP, the Douro and
Porto Wine Institute, the agency that helps safeguard Portugal&rsquo;s
invaluable wine heritage. The hills that rise steeply along the banks
of the Douro River have been terraced with vines for almost two
millennia, forming the perfect backdrop for students to learn about
every aspect of the land and its wines, from native grape varietals to
unique microclimates. <br />
The full program includes a study of bacalhau (salt cod) and some
Portuguese Slow Food Ark of Taste products, including Aveiro salt and
cornbread. The bustling Bolh&atilde;o market and the Cod Museum are also on
the itinerary. The students will have the chance to participate in a
series of seminars and tastings of local DOP and IGP products with
representatives of the Portuguese Ministry of Agriculture. <br />
<br />
In <strong>Friuli Venezia Giulia</strong> the students will be hosted by the
Regional Department of Agriculture and a number of producers in the
region. They will be able to sample some of local products on-site and
deepen their historical and gastronomic knowledge of this fascinating
land. <br />
The stage  begins in Aquileia, a UNESCO World Heritage Site, where
students will learn about the importance of the maritime culture in the
area. The fundamental role of wine and its heritage in Friuli Venezia
Giulia will be analyzed through a series of lessons on the cultivation
of vines and winemaking, with visits to renowned local wineries as well
as a class on grappa and other spirits. <br />
The study of the region&rsquo;s rich meat traditions will include a visit to
San Daniele del Friuli for prosciutto and Palmanova for goose salami
and foie gras. Next will come Montasio cheese and the local balsamic
vinegar. The stage will finish with a visit to the fish market near the
Marano lagoon.</p><p><strong><a target=""_self"" href=""/eng/press.php"">-&gt; See more press releases</a></strong> </p>"|2005-07-11
Students arrive at Unisg||"<div align=""center""><strong>The University of Gastronomic Sciences opens its doors to the first students</strong><br />
</div>
<p><br />
Pollenzo (CN) ITALY.  On the 4th of October 2004 the University of
Gastronomic Sciences will open its doors to the first class of
students.  &ldquo;It is an historic day for the Athenaeum, created by
Slow Food and the Regional Authorities of Piedmont and Emilia-Romagna
,&rdquo; sustains Vittorio Manganelli , director of the Association of
Friends of the University of Gastronomic Sciences, &ldquo;and for all of
those who have  participated in the preparation of the campuses
and courses over the past months.  We would especially like to
thank the Members and Friends of our Association&rdquo;.<br />
Beginning Monday, more than 70 students from around the world will
arrive at the Pollenzo campus, over 40 are Italian and 27 are
foreigners.  <br />
&ldquo;The success which we have had in the application process confirms our
expectations &ldquo;, continues Manganelli , &ldquo;in that we already, in the
first year,  have a notable presence of foreigners&rdquo;.  The
nations represented in the new student body include: the United States,
Japan, Austria, Germany, Great Britain, Sweden, Switzerland, Turkey,
Mexico, Costa Rica,  Ukraine and Palestine.  The Italian
students come from various regions of the country:  Piedmont,
Lombardy, Lazio, Marche, Tuscany, Trentino-Alto Adige, Veneto, Liguria
and Emilia-Romagna.  Over 20 partial and full scholarships have
been awarded to Italian and foreign students of the class of
2004.   <br />
From the 4th of October, students will be occupied with language
courses for the perfection of their English and Italian language
skills, as these are the official languages of the University. 
Students will also have the opportunity to participate in two important
events organized by Slow Food in Turin this October, Terra Madre, from
the 20th to the 23rd and the Salone del Gusto, from the 21st to the
25th.  <br />
The University classes will begin at the end of October and will be
taught in English in order to progressively ease foreign students into
the Italian language.<br />
&ldquo;Gastronomic Sciences finally has academic recognition and it is this
course which will, beginning in November, allow our students to visit
Italy, and within the year other European countries to gain knowledge
and experience in the various fields of food cultures&rdquo;, declares
Alberto Capatti, the Academic Coordinator of the University.  <br />
Meanwhile, as the University awaits the official publication of the
ministerial decree, the board of directors of the Association has
nominated two commissions that will constitute the University: 
the Administrative Advisory board and the Academic Advisory
board.  Furthermore, an official inauguration of the University
has been planned for the first part of December and will include the
presence of Italian and international authorities.  <br />
It is with great anticipation and pride that the entire staff of the
University will open the doors to the international first class of
students for the degree in Gastronomic Sciences.</p><p><strong><a target=""_self"" href=""/eng/press.php"">-&gt; See more press releases</a></strong> </p>"|2004-10-04
RAS scolarship announced||"<div align=""center""><strong>Ras: a scholarship for gastronomic experts</strong><br />
</div>
<p><br />
In memory of Erminio Tedeschi-Polmonari, for students at the Slow Food University of Gastronomic Science<br />
<br />
<br />
Milan, 23 November 2004 &ndash; Ras funds the studies and living expenses of
students at the University of Gastronomic Science created this year in
the town of Pollenzo, near Cuneo. The scholarship is in memory of
Erminio Tedeschi-Polmonari, the late public relations director who
devoted his communication expertise to promote Agricola San Felice, the
Ras company based in Tuscany, which specialises in the production of
fine quality wine, meat and extra virgin olive oil. Mr Polmonari died
in 2000.<br />
<br />
The University of Gastronomic Science was created from a project
developed by Slow Food which, together with the regions of Piedmont and
Emilia Romagna, has formed the first university dedicated entirely to
food and wine. &ldquo;Food is one of the few things that is truly essential
in our lives,&rdquo; says Carlo Petrini, chairmen of the International Slow
Food Movement and the leader of the project. &ldquo;We are delighted that
such an important area has acquired academic status.&rdquo;<br />
<br />
The Gastronomy degree course, attended by a group of 70 Italian and
foreign students, consists of a basic three-year course, followed by a
two-year specialisation in food and gastronomy communication (to train
future journalists) or in the management of food production and
distribution companies.</p><p><a target=""_self"" href=""/eng/press.php""><strong>-&gt; See more press releases<br />
 </strong></a></p>"|2004-10-23
Entrance Exam||"<div align=""center""><strong>Entrance Exam for the Degree Course</strong><br />
</div>
<br />
The exam for acceptance into the degree course in Gastronomic Sciences in the academic year 2005/2006 will be held on <strong>Friday September 2nd</strong> at 10.30am at the University&rsquo;s Pollenzo campus. The exams are <strong>only for candidates from Italy or candidates from a European Union country who are currently resident in Italy</strong>.<br />
The entrance exam will be the final stage of the application process and will comprise:<br />
<br />
<ul>
  <li>a multiple-choice test of 40 questions, in Italian, aimed at
verifying general knowledge and logical skills, and 10 questions in
English to test the candidate&rsquo;s language skills</li>
</ul>
<ul>
  <li>an essay between 200 and 300 words, in Italian (dictionary not allowed)<br />
  </li>
</ul>
<ul>
  <li>an essay between 90 and 110 words in English (dictionary not allowed)</li>
</ul>
<ul>
  <li>an interview in Italian</li>
</ul>
<ul>
  <li>an interview in English</li>
</ul>
<p><br />
The list of successful candidates will be published within a week of the exam. <br />
<br />
For more information, contact the <strong>Registrar&rsquo;s Office</strong>:<br />
<a target=""_self"" href=""mailto:segreteria@unisg.it""><br />
segreteria@unisg.it</a><br />
+39 0172 458511</p><p> <strong><a href=""/eng/press.php"" target=""_self"">-&gt; See more press releases</a></strong>
</p>"|2005-08-10
Science of Cheese Seminar||"<br />
<div align=""center""><strong>THE SCIENCE OF CHEESE AND HORIZONS OF QUALITY</strong><br />
</div>
<p><br />
<br />CHEESE 2005 - The University of Gastronomic Sciences has organized a<strong> seminar entitled &ldquo;The Science of Cheese and Horizons of Quality&rdquo;</strong>, to be held on Saturday <strong>September 17 </strong>at 2.30pm in the conference hall of the Albergo dell&rsquo;Agenzia di Pollenzo.<br />
<br />
The seminar is part of <strong>Cheese 2005</strong> (held in Bra <strong>September 16-19, 2005</strong>),
the international event dedicated to artisanal cheesemaking and the
cheese and dairy industry in general. The seminar&rsquo;s objective is to
deal with technical and scientific aspects relating to the production
of cheese, providing points of departure for an analysis of the
promotion and communication of cheeses.<br />
<br />
Some of the most important Italian and Irish experts in the sector will be participating in the seminar: <strong>Patrick F. Fox</strong> and <strong>Paul McSweeney</strong>, University College of Cork; <strong>Tomaso Sozzi</strong>, University of Bologna; <strong>Pier Maria Toppino</strong>, Experimental Cheese Research Institute, Lodi; <strong>Giorgio Ottogalli</strong>, University of Milan; <strong>Marco Riva</strong>, University of Milan and <strong>Giuseppe Zeppa</strong>, University of Turin.<br />
<br />
The meeting is aimed primarily at the students of the degree course in
Gastronomic Sciences and those of the Master in Gastronomic Sciences
and Quality Products, but is also open to the public. Entry is free. <br />
<br />
<strong>Program</strong><br />
<br />
2.30pm<br />
Welcome Addresses<br />
Alberto Capatti, Dean of the University of Gastronomic Sciences <br />
Giorgio Ottogalli <br />
<br />
3.00pm<br />
Contributions<br />
<br />
Patrick F. Fox &ndash; <em>Functional Aspects </em><br />
<br />
Paul McSweeney &ndash; <em>Chemical Aspects</em> <br />
<br />
Tomaso Sozzi &ndash; <em>Technology and Microbiology <br />
</em><br />
Giorgio Ottogalli &ndash; <em>Classification of Cheeses and their Microorganisms </em><br />
<br />
Marco Riva &ndash; <em>New Frontiers of Sensory Examination: the Electronic Nose </em><br />
<br />
Giuseppe Zeppa &ndash; <em>Traceability of Typical Products <br />
</em><br />
Pier Maria Toppino - <em>Traditional Italian Cheese </em><br />
<br />
6.00pm<br />
Closing Arguments<br />
<br />
<br />
<br />
Simultaneous translation (Italian/English) of the presentations will be provided.<br />
Reservations are necessary, due to the limited number of spaces.<br />
<br />
For more information:<br />
tel. +39 0172 458511 &ndash; 458507<br />
e-mail <a href=""%5C%22%5C%22%5C%22%5C%22%5C%22%5C%22%5C%22%5C%22%5C%22%5C%22mailto:pollenzo@unisg.it%5C%22%5C%22%5C%22%5C%22%5C%22%5C%22%5C%22%5C%22%5C%22%5C%22"" target=""_self""></a><a target=""_self"" href=""%5C%22%5C%22%5C%22%5C%22%5C%22%5C%22%5C%22mailto:pollenzo@unisg.it%5C%22%5C%22%5C%22%5C%22%5C%22%5C%22%5C%22"">pollenzo@unisg.it</a><br />
</p><p><strong><strong><a href=""/%5C%22/%5C%22/%5C%22/%5C%22/eng/press.php%5C%22%5C%22%5C%22%5C%22"" target=""""""_self""""""><strong><strong /></strong></a><strong><strong><strong><strong><a target=""""_self"""" href=""/%5C%22/%5C%22/%5C%22/eng/press.php%5C%22%5C%22%5C%22""><strong><strong /></strong></a><strong /></strong></strong></strong></strong></strong></strong><strong><a href=""/eng/press.php"" target=""_self"">-&gt; See more press releases </a></strong><strong><strong><strong><strong><strong><strong><strong><strong><strong><br />
</strong></strong></strong></strong></strong></strong></strong></strong></strong></p>"|2005-08-11
Entrance Exam||"<p> </p><div align=""center""><strong>ON SEPTEMBER 2ND 2005, ENTRANCE TEST FOR NEW UNIVERSITY OF GASTRONOMIC SCIENCES APPLICANTS</strong><br />
</div>
<br /> On September 2, 2005, at the campus of the University of Gastronomic
Sciences in Pollenzo, around 70 applicants spent the day taking a series of
tests and participating in interviews. The candidates are competing for
places on the<strong> three-year undergraduate degree course in Gastronomic Sciences </strong>beginning October 3, 2005. <br />
<br />
The applicants came from Italy, or are European Union citizens who are resident in Italy. They travelled<strong> from all over the peninsula</strong>,
many from Piedmont, but also from as far afield as Friuli-Venezia
Giulia, Emilia-Romagna, Lazio, Campania, Sardinia and Sicily. <br />
<br />
Students from outside Italy have already been accepted, after online
tests and phone interviews. Among those with a confirmed place are
natives of <strong>Germany, Greece, France, Britain, Turkey, Kenya, the United States, Canada and Brazil. </strong><br />
<br />
The admission tests for the Italian students involved:<br />
&bull;    40 multiple-choice questions in Italian that will
test cultural, scientific and     gastronomic knowledge
and logic<br />
&bull;    10 multiple-choice questions in English to test candidate&rsquo;s language skills<br />
&bull;    an essay of 200-300 words in Italian (the use of dictionaries is not allowed)<br />
&bull;    an essay of 90-110 words in English (the use of dictionaries is not allowed)<br />
&bull;    an interview in Italian<br />
&bull;    an interview in English<br />
<br />
The results will be published on <strong>September 9</strong>. <br />
<p> </p><strong /><strong><a href=""/eng/press.php"" target=""_self"">-&gt; See more press releases</a></strong>"|2005-09-02
Tomato Stage for Master Students||"<div align=""center""><strong>Colorno&rsquo;s Master Students Study the Tomato</strong><br />
</div>
<p><br />
A stage (field seminar) dedicated to the tomato will be held for
the students of the Master in Gastronomic Sciences and Quality
Products. <br />
</p><p>For three days beginning on Wednesday September 7th, the 25 postgraduate
Master students of the University of Gastronomic Sciences will visit
locations near their campus in Emilia-Romagna that are involved in the
production and processing of a basic Mediterranean food: the<strong> tomato </strong>and its derivatives.<br />
</p><p>&ldquo;Our students have come to Italy from all over the world to study quality gastronomy,&rdquo; says <strong>Carlo Catani</strong>,
director of the Colorno campus. &ldquo;In the plains around Parma gastronomic
traditions and high-tech modernity have been wedded for decades, and
there's no better place for our students to be.&rdquo;<br />
</p><p>The students enrolled in the Master program are aspiring
editors, marketing directors, heads of sales, restaurant critics and
wine writers. Ten are from Italy, while 15 come from other countries
such as Canada, Japan, Switzerland, the United States, Finland and
Mexico. <br />
</p><p>The <strong>innovative interdisciplinary academic program</strong>
includes field seminars in Italy and abroad to help students develop a
direct knowledge of not only quality foods and wines but also the
people who dedicate their lives to preserving this heritage. </p><p>During the stage on tomatoes, the students will be guests of the experimental farm <strong>Staurd</strong> in San Pancrazio, in the Province of Parma, and the <strong>Experimental Station for the Food Preserving Industry</strong> in Parma. Two days will be dedicated to the company <strong>Mutti</strong>,
where the students will have the chance to learn about the production,
distribution and marketing of high-quality processed tomato products.</p><p><strong><a href=""/eng/press.php"" target=""_self"">-&gt; See more press releases</a></strong> <strong><br />
</strong></p>"|2005-09-06
Doors Open for Cheese||"<div align=""center""><strong>THE UNIVERSITY OF GASTRONOMIC SCIENCES </strong><br />
<strong>OPENS ITS DOORS FOR CHEESE</strong><br />
</div>
<p><br />CHEESE 2005 - The University of Gastronomic Sciences will be open to the public September 16th to 19th during <strong>Cheese</strong>.
Everyone who would like to know more about this unique academic
institution is invited to visit the historical 19th-century campus,
located in the Agenzia di Pollenzo. Information will be available on
courses and student services, and brochures and students guides can be
picked up from our stands. One is located in Pollenzo by the entrance
to the University and one in Bra on Via Mendicit&agrave; Istruita in the
courtyard of Slow Food Editore.<br />
<br />
The University will be open <strong>Saturday, Sunday and Monday from 10am to 7pm.</strong>
Additionally, it will host two conferences, to be held in the
conference hall of the Albergo dell&rsquo;Agenzia hotel. Both are free and
open to the public.<br />
<strong><br />
&ldquo;Yeasts, Grafts, Starters: autochthonous is best&rdquo;</strong>, organized by Slow Food in collaboration with the Consortium for Parmigiano Reggiano, will be held on <strong>Friday, September 16 at 10am. </strong><br />
<strong><br />
&ldquo;The Science of Cheese and Horizons of Quality&rdquo;</strong>, organized by the University of Gastronomic Sciences, will be held on <strong>Saturday, September 17 at 2.30pm.</strong>
The aim of the conference is to deal with the technical and scientific
aspects related to the production of cheese, providing a point of
departure for a debate on the promotion and communcation of cheese. </p><p><strong><a href=""/eng/press.php"" target=""_self"">-&gt; See more press releases </a></strong><a href=""/%5C%22/%5C%22/eng/press.php%5C%22%5C%22"" target=""_self""><strong><br />
</strong></a><br />
</p>"|2005-09-13
Regional Stages in September||"<div align=""center""><strong>At the University of Gastronomic Sciences, the
Final Stages of the Academic Year Take Students to Austria, Ireland,
the Veneto and Valle d&rsquo;Aosta</strong><br />
</div>
<br />
From September 18th to October 1st, 2005, the first-year students of
the degree course of the University of Gastronomic Sciences in Pollenzo
will be travelling off-campus on their final stages of the academic
year 2004/2005. The regional stages, or field seminars, are focused on
a specific zone&rsquo;s gastronomic heritage, and they will give students a
chance to learn about typical food and drink at first hand from local
experts and producers. <br />
<br />
<strong>Austria (Styria):</strong> This stage, held from September 19th to the
30th, will take a group of students to the Austrian region of Styria,
in the southeast of the country. In Graz, the region&rsquo;s capital, they
will visit a farmer&rsquo;s market and the medieval city center. Over the
next days, they will learn about and taste traditional products such as
apple balsamic vinegar, pumpkinseed oil, meat from Almochsen (Alpine
oxen), sterz (polenta), apple cider and wines. As well as visiting
local wineries, farms and restaurants, students will meet an artisanal
chocolate producer and a butcher with a &ldquo;Slow&rdquo; philosophy of pig
breeding.  <br />
<br />
<strong>Ireland (Dublin and Cork): </strong>The main sponsor of this stage, held
from September 18th to October 1st, is Bord Bia, the organization
responsible for promoting Irish food and drink. Experts from Bord Bia
will give students an overview of typical Irish products and the
domestic and export markets for specialty foods. During the two days of
the stage dedicated to beer, students will visit the Guinness brewery
and learn how to recognize the perfect pint. They will spend a day at
the Ballymaloe Cookery School, taste whiskeys at the Middleton
distillery and learn about Irish raw milk cheeses such as Durrus. One
day will focus on the Slow Food Presidium smoked wild Atlantic salmon,
exploring salmon fishing regulations, the life cycle of wild Atlantic
salmon, smoking techniques and how to pair smoked salmon with wine. <br />
<br />
<strong>Veneto (Verona and Venice): </strong>Several days of this stage, held
from September 18th to the 30th, will be dedicated to the famous wines
of the northeastern Italian region: Soave, Valpolicella and Amarone.
Lessons from consortia, visits to wineries and of course tastings will
give students a thorough education in the chain of production,
distribution and marketing of these wines. They will also visit rice
paddies, an olive oil mill, the fish market in Chioggia and a mollusk
farm in the Venetian lagoon. The stage covers other typical products
such as grappa and Monte Veronese cheese, a Slow Food Presidium, as
well as giving students a chance to explore the historic cities of
Verona and Venice. <br />
<br />
<strong>Valle d&rsquo;Aosta:</strong> This mountainous region in the northwest of Italy
will host the University&rsquo;s students from September 20th to the 29th.
Thanks to the support of the regional government, students will be able
to explore Valle d&rsquo;Aosta&rsquo;s unique mountain and valley agriculture, rich
gastronomic traditions and fascinating history. Topics will include
indigenous grapevines, fontina cheese, vinegar made from raspberries
and blueberries, prosciutto, grappa, honey, Arnard lard and Bosses
ham.  Students will also have the chance to enjoy the spectacular
scenery of the region during hiking excursions and a trip to a
botanical garden situated at 3,462 meters on Mont Blanc, as well as a
visit to an Alpine pasture where they will eat a typical herder&rsquo;s
breakfast. <br />
<br />
<strong><a href=""/eng/press.php"" target=""_self""><br />
-&gt; See more press releases </a></strong>
<br />
<br />"|2005-09-13
Conference on Rural Development||"<p> </p><div align="""">
<div align=""center"">
</div>
<h2 align=""center"">Rural Development: Lessons in Economics from Periphery to Centre</h2>
<h4 align=""center"">A discussion of agriculture and development to be held in Pollenzo
on October 14, organized by the University of Turin and the University
of Gastronomic Sciences on the occasion of World Food Day</h4>
<div align=""center"">
</div>
</div>
<br />
<br />
On October 14, 2005, from 9am to 1pm, the conference<strong> &ldquo;Rural Development: Lessons in Economics from Periphery to Centre&rdquo; </strong>will
be held in the conference hall of the Agenzia di Pollenzo. The
conference has been organized by the University of Gastronomic Sciences
of Pollenzo and Colorno and the University of Turin, in collaboration
with the Slow Food Studies and Research Center on the occasion of <strong>World Food Day</strong>.<br />
World Food Day, October 16, commemorates the anniversary of the 1945 founding of <strong>FAO</strong>, the United Nations agency concerned with food and agriculture. The theme of World Food Day 2005 is <strong>&ldquo;Agriculture and intercultural dialogue&rdquo;</strong>,
and the intention is to recognize the contribution offered by diverse
cultures to global agriculture and to confirm that an open dialogue
between cultures is a fundamental prerequisite in advancing the fight
against hunger and environmental degradation. <br />
The conference in Pollenzo will deal with the theme from an economic
perspective, connecting it to rural development, thanks to the presence
of representatives from farmers&rsquo; organizations in the south of the
world: <strong>Valter Rodriguez Vargas </strong>of APPTA (AsociaciÛn Peque&ntilde;os Productores de Talamanca) in Costa Rica, <strong>Samuel Karanja Muhunyu</strong> of NECOFA (Network for Ecofarming in Africa) in Kenya and <strong>Maya Yani</strong> from the association NAVDANYA in India. <br />
The general themes will be outlined by three speakers: <strong>Enrico Luzzati </strong>of the University of Turin, <strong>Antonino Colajanni</strong> of La Sapienza University in Rome and <strong>Eve Crowley</strong> of the FAO. The president of Coldiretti Piemonte, <strong>Giorgio Ferrero</strong>, will examine the concept of rural development and renewed economies from a local perspective. <br />
With the help of an audience comprised of students, teachers, members
of organizations of international cooperation and anyone who cares
about the fate of the planet, the speakers will try to take a small
step towards the acceptance of a new, more complex idea of economics
and development. An idea which has at its heart not money which has as
its only purpose to produce more money, but money that serves <strong>to promote the quality of life and of the environment</strong>. <br />
<br />
For more information:<br />
Slow Food Studies and Research Center<br />
Via Audisio, 8<br />
12042 Bra (Cn)<br />
+39 0172  436911<br />
<a href=""mailto:centrostudi@slowfood.it"" target=""_self"">centrostudi@slowfood.it</a><br />
<p> </p><strong><a target=""_self"" href=""/eng/press.php"">-&gt; See more press releases </a></strong><br />
<br />"|2005-09-28
New Academic Year||"<div align=""center"">
<h2>The University of Gastronomic Sciences Begins a New Academic Year</h2>
</div>
<h3 align=""center"">Students from 11 different countries are welcomed to Pollenzo</h3>
<br />
<strong>October 3, 2005</strong> - Today the University of Gastronomic Sciences
welcomed 68 new students to its Pollenzo campus for the undergraduate
degree course in Gastronomic Sciences. The University&rsquo;s international
identity was confirmed by the presence of 22 foreign students from
Kenya, Turkey, Canada, Greece, Switzerland, Great Britain, the
Netherlands, the United States, Germany and France, who joined 46
Italians. <br />
The campus also welcomed back the 60 students who are beginning their
second year of the course, having just returned from a two-week stage
in either the Veneto, Valle d&rsquo;Aosta, Ireland or Austria. <br />
For the new students, the first week of lessons will serve as an
introduction to the unique world of UNISG, with a series of lectures on
the various branches of the University. <br />
Monday began with a presentation of the UNISG project by the dean, Professor <strong>Alberto Capatti </strong>and Slow Food President <strong>Carlo Petrini</strong>. <br />
&ldquo;UNISG is officially recognized by the Italian government and therefore
forms an integral part of the educational landscape of our country. It
was born from a different set of ideals and concepts than a public
university. The University was conceived by Slow Food, the
international association which has been instrumental in promoting a
fresh approach to the teaching of gastronomic sciences,&rdquo; explained
Capatti. <br />
&ldquo;UNISG will educate &lsquo;gastronomists&rsquo;, who are not food technologists,
but instead know how to analyze a product with an understanding of its
history and who have the skills to promote it. This course offers an
oppurtunity to learn directly about products through the stages, field
trips during which the student is not just an observer, but comes into
first-hand contact with production processes,&rdquo; continued the dean. <br />
He concluded by underlining the international nature of the University,
where both English and Italian are the official languages of
communication between the students and staff, as well as among the
students themselves.<br />
Carlo Petrini then spoke about the importance of the  concept of
&ldquo;new gastronomy&rdquo;, which forms the foundation of the University&rsquo;s
teaching. &ldquo;Gastronomy is a complex and multidisciplinary science, made
up of economics, politics, history, anthropology, natural sciences and
cultural identity. Here in Pollenzo and at Colorno this complexity is
studied in the classroom and in the field. The University&rsquo;s uniqueness
comes also from a strong link to Slow Food and its activities. UNISG is
devoting itself to increasingly important themes such as those that
emerged from Terra Madre, the meeting of global food communities held
in October 2004 in Turin. Terra Madre will be held again in 2006, 
and it represents true teaching in the field as a place where
food-producing communities can enter in a dialogue with &lsquo;official&rsquo;
science. The University, the farmers &ndash; who I define as intellectuals of
the earth &ndash; and cooks. Everyone together, with slowness and constancy.&rdquo;<br />
<br />
<a target=""_self"" href=""/eng/press.php""><strong>-&gt; See more press releases <br />
</strong></a><br />"|2005-10-03
Master Stage in France||"<div align=""center"">
<h4>Discovering the Best of French Gastronomy from the Rh&ocirc;ne-Alpes to Burgundy</h4>
</div>
<p><br />
<strong>Colorno.</strong> The students of the Master in Gastronomic Sciences and Quality Products spent ten days, from <strong>October 16 &ndash; 26, 2005,</strong> on an educational stage learning about the best of French food and wine. <br />
France is one of the most gastronomically important countries in the
world and a number of French products are of great interest to students
who in the future want to help protect and promote quality at an
international level.<br />
&ldquo;This is the principal objective of the postgraduate Master in Gastronomic Sciences and Quality Products,&rdquo; says <strong>Vittorio Manganelli, Director of the University of Gastronomic Sciences</strong>.
&ldquo;We want to give these 25 students, from all over the world, the
ability to become professionals in the field of gastronomy, with the
skills to understand the concept of quality in different food products
through both a scientific and cultural approach.&rdquo;<br />
In the region of Rh&ocirc;ne-Alpes, the group learned about carp-fishing in
the Dombes, tasted Bresse chicken and observed the chain of production
of beef from Charolais cows. A context of reference was provided by
theoretical lessons held by teachers from the CNRS (<em>Centre National de la Recherche Scientifique</em>).<br />
In Burgundy, the students focused on wine, with lessons and tastings in
some of the best wineries of the region. The visited the Maison du vins
du M&acirc;connais and Georges Duboeuf, tasted Èpoisses cheese and saw the
vineyards and farms of the C&ocirc;te de Nuits.<br />
For part of the stage the group was hosted in the houses of members of <strong>Slow Food Dijon</strong>, giving the students a direct means through which to better understand the gastronomy and traditions of the area.<br />
Near the end of the trip the students met with the <strong>Regional Council of Burgundy</strong>. </p>
<p> </p><p><strong><a target=""_self"" href=""/eng/press.php"">-&gt; See more press releases </a></strong></p>"|2005-10-27
Conference on Wine||"<div align=""center"">
<h3><strong>The Taste of Wine: History, Fashions and Evolution from the Middle Ages to the Present</strong></h3>
<h3><strong>An International Conference Organized by the University of Gastronomic Sciences and CeSA</strong></h3>
</div>
<br />
<div align=""center""><strong>&ldquo;Wine: varieties, social distinctions, history&rdquo;<br />
Saturday November 5 at 2.30pm in the Sala Rossa of the Agenzia di Pollenzo<br />
</strong></div>
<p><br />
The international conference <strong>&ldquo;Wine: varieties, social distinctions, history&rdquo;</strong>
will be held on Saturday November 5, in the Sala Rossa of the Albergo
dell&rsquo;Agenzia hotel in Pollenzo. The conference has been organized by
the <strong>University of Gastronomic Sciences</strong> (UNISG) in collaboration with<strong> CeSA</strong>,
the Anna Maria Nada Patrone Center for the Study of Food History and
Material Culture. Speakers include academics and experts from various
disciplines, united by the common theme of the history of wine. <br />
The event will be opened by <strong>Alberto Capatti</strong>, Dean of UNISG, who will introduce the speakers. <strong>Allen J. Grieco </strong>(professor
at the Harvard University Center for Italian Renaissance Studies in
Florence and at UNISG in Pollenzo and Colorno) will give a presentation
entitled <em>&ldquo;Wines, varietals and the evolution of taste in Italy&rdquo;</em>
which will deal with the evolution of tastes for wine in Italy from the
16th century to the end of the 18th century, illustrating in particular
how certain varieties of wine helped orient the market and determine
the choice of vinification techniques. <br />
<strong>Jancis Robinson</strong>, the English wine writer, journalist and expert (author of <em>The Oxford Comapnion to Wine</em>, <em>The World Atlas of Wine</em> with Hugh Johnson and <em>Guide to Wine Grapes</em>, published in Italy by Slow Food Editore), will talk about <em>&ldquo;Fashions and favorites in the choice of grape varieties 1975-2000.&rdquo; </em>Robinson
will pass from the &ldquo;discovery&rdquo; of white wine in the 1970s to the craze
for Cabernet Sauvignon in the 1980s, up to the revaluation of
indigenous varietals at the start of the 2000s, providing an overview
of the history of modern tastes for wine. <br />
<strong>Attilio Scienza</strong> of the University of Milan and the University of Gastronomic Sciences will give a talk entitled <em>&ldquo;New hypotheses on the origins of European varietals: the contribution of anthropology and molecular biology.&rdquo;</em>
He will explain his studies on the DNA of certain grape varietals,
which reveal a link between the Neolithic European vines and those of
Asian origin, carried by sea and over land by migrating populations
from the Orient (originally from the Caucasus) to Europe.<br />
<strong>Rolf Sprandel</strong>, German historian and professor at the University of W&uuml;rzburg specializing in the in medieval economic history, will talk on <em>&ldquo;Exportation of Italian wines to Germany in the Middle Ages,&rdquo;</em>
presenting his research into the wine market in medieval Germany and
the importing of the most fashionable Italian wines in the 15th and
16th centuries. <br />
Humanists and scientists will thus come together to talk about a common
theme, that of wine, with the aim of organizing a large international
conference at the University of Gastronomic Sciences on the same
subject in 2006. <br />
<br />
Entry is free, and simultaneous translation between Italian and English will be available. </p><p><strong><a href=""/eng/press.php"" target=""_self"">-&gt; See more press releases&nbsp;</a></strong></p>"|2005-10-28
Master in Food Culture Begins||"<h3 align=""center""><strong>First Week of Classes for the Master in Food Culture: Communicating Quality Products </strong></h3>
<p><strong>Colorno, 11/14/2005<br />
</strong>This week saw the start of the second Master held at the Colorno campus of the University of Gastronomic Sciences, the <strong>Master in Food Culture: Communicating Quality Products</strong>. <br />
The course got underway with a presentation of the teaching plan and the academic aims from the academic coordinator, <strong>Allen J. Grieco</strong>.
&ldquo;The principal objective of the Master is to create connections between
the humanities, such as history, anthropology and sociology, and the
applied sciences, such as food technology and sensory analysis. This
interdisciplinary approach will provide the basis for learning about
the communication of the concept of quality in food.&rdquo;<br />
The 24 students come from all over the world &ndash; 11 from the <strong>United States</strong>, plus representatives from the <strong>United Kingdom, Italy, France, Canada, Taiwan, Japan, Germany, Austria </strong>and <strong>Sweden</strong>.
The program from now to the end of November involves a series of
language classes which will familiarize them with the terminology of
gastronomy in English and Italian, as well as introductory classes in
Food History, Webpage Communication and Sensory Analysis. <br />
On Friday November 18 the students will get an introduction to the Slow Food philosophy when <strong>Carlo Petrini</strong>,
the founder and president of the association, will visit the campus to
meet with students and officially inaugurate the new Master. <br />
In the new year the students will start their first stages, educational
field trips that will take them to diverse Italian regions and European
countries to learn at first-hand about quality food production and how
to communicate it.  <br />
</p>
<p><a target=""_self"" href=""/eng/press.php""><strong>-&gt; See more press releases </strong></a></p>"|2005-11-14
Cured Meat Stages||"<div align=""center"">
<h4><strong>In Piedmont, Friuli and Tuscany the Students of the University of Gastronomic Sciences Discover the Best Italian Cured Meats</strong></h4>
</div>
<p><br />
From <strong>November 21 to 25</strong> the students of the first year of the University of Gastronomic Sciences degree course will be on stage, travelling to <strong>Piedmont, Friuli and Tuscany </strong>to
learn about cured meat production. Divided into five groups, the
students will visit the Tortona Valleys of Curone, Grue and Ossona;
Greve in Chianti and the hills around Siena; Palmanova and Frafano di
Ronchis; San Daniele di Friuli and the mountains of Casentino. <br />
In the south of Piedmont, the students will visit various small artisanal cured-meat producers in the <strong>valleys around Tortona</strong>,
whose salami is a Slow Food Presidium. They will study the various
phases of production, from the raising of the pigs in a semi-wild state
to their butchering, from the sausage-making to the maturation of the
salami. The students will be hosted by the agriturismo C&agrave; dell&rsquo;Aglio,
and during the five-day trip they will learn about the activities of
the local salami consortium and visit pig farms and small producers
such as Cascina Capanna, Corte dei Brignano, Lino Arsura and Andrea
Fittabile. There will also be a side-trip to study the now-famous
cheese Montebore, one of the first Slow Food Presidia. <br />
One of the stages will take students to Friuli, where they will learn
all about the historic tradition of cured goose meat production. At the
<strong>Jolanda de Col&ograve;</strong> company in Palmanova and the Druissi farm in
Frafano di Ronchis the students will discover a unique niche production
with a fascinating history. The Jewish community in Friuli has been
curing goose meat as a substitute for prohibited pork for centuries, a
tradition which Jolanda de Col&ograve; revived. They now produce goose
prosciutto, goose salami and goose mortadella, among many other
products. &nbsp;<br />
Another group will also travel to Friuli, where they will be based in
San Daniele to study its renowned Protected Designation of Origin
prosciutto. Guided by experts from the Consortium of <strong>Prosciutto di San Daniele</strong>,
they will follow the entire production chain, visiting the Zualt pig
farm in San Vito di Magagna, the large-scale Morante prosciutto factory
and the artisanal prosciutto-maker Bagatto as well as the butcher
Uanetto in Castions di Strada.<br />
In Tuscany, one group will be based in <strong>Greve in Chianti</strong>, where
they will learn from the master sausage-makers of the Antica Macelleria
Falorni, where top-quality cured meats have been produced for eight
generations. The students will visit farms where historic native breeds
such as the Chianana cow and the Cinta Senese pig are raised, such as
La Chianina in Vico d&rsquo;Arbia and La Fornace in Colle Val d&rsquo;Elsa. They
will see up-close all the production steps, including a practical test
in the stuffing and tying of salami. The students will also have the
chance to taste the local wines at the Cantine di Greve in Chianti wine
cellars, as well as the oils of the Pruneti farmi in San Polo in
Chianti. The students will be hosted by the Tenuta di Nozzole estate of
Ambrogio and Giovanni Folonari. <br />
Still in Tuscany, another group will be based in the mountains of the <strong>national park of the Casentino forests</strong>,
on the border between Tuscany and Emilia-Romagna, where they will study
the Slow Food Presidium Casentino prosciutto. Hosted by the agriturismo
Raggioli in Poppi, they will begin the week by learning the history of
the Presidium. Accompanied by experts from the Mountain Communities of
Casentino, they will visit the Ricci-Bellucci farm in Sabbiano and pig
farms around Pratovecchio, Ortignano-Raggiolo and the Val di Chiana. <br />
</p>
<p><strong><a href=""/eng/progstagetematici.php"" target=""_self"">-&gt; Read the detailed stage programs</a></strong></p><p><strong><a href=""/eng/press.php"" target=""_self"">-&gt; See more press releases</a>&nbsp;</strong></p>"|2005-11-15
Swiss TV Report on the University||"<h4 align=""center""><strong>The University of Gastronomic Sciences on Swiss Television</strong><br />
</h4>
<p>The German-Swiss television station <strong>SF DRS Schweizer Fernsehen</strong>
recently broadcast a report on the University of Gastronomic Sciences
and Slow Food, as part of the program MTW. The reporter was Catrin
Hofstetter, one of the students enrolled in the Master in Gastronomic
Sciences and Quality Products at the Colorno campus. </p><p>The program is available in Real Player format from the <a target=""_blank"" href=""http://www.sfdrs.ch/system/frames/highlights/mtw/index.php?/content/highlights/mtw/archiv_sendung.php?docid=20051020"">TV website</a> and the website of <a target=""_blank"" href=""http://www.slowfood.ch/de/news/index.php"">Slow Food Switzerland</a>.<br />
<br />
<br />
</p>"|2005-11-17
UNISG in Verona for Job&Orienta2005||"<h3 align=""center""><strong>The University of Gastronomic Sciences at Job&amp;Orienta 2005</strong></h3>
<p>From November 24 - 26 the University will be present at the 15th
Job&amp;Orienta, at the Fiera di Verona exhibition hall, the most
important event in Italy dedicated to schools, higher education and
careers. Over 35,000 visitors, 300 exhibitors and 60 conferences,
workshops and round tables are expected this year. The University of
Gastronomic Sciences will be present at a stand in <strong>Padiglione 7 </strong>in the section <strong>&quot;Pianeta Univerisit&agrave;&quot;</strong>.<br />
During Job&amp;Orienta the University will officially announce its new
calendar and program for Open Days in 2006. The University will be open
to the public and school groups on <strong>Saturday February 4, Saturday April 8 and Saturday June 24, 2006. </strong><br />
<br />
Entrance to the fair is free, and it is open every day from 9am to 6.30pm.<br />
<strong><a href=""/eng/press.php"" target=""_self""><br />
-&gt; See more press releases</a></strong><br />
<strong><a target=""_self"" href=""/ita/press.php""></a></strong></p>"|2005-11-18
Program for February 4 Open Day||"<div align=""center"">
<h3><strong>The University of Gastronomic Sciences Opens its Doors</strong></h3>
<h4><strong>Saturday February 4 will be the year&rsquo;s first Open Day at the Pollenzo and Colorno campuses</strong></h4>
</div>
<br />
On Saturday February 4 the University of Gastronomic Sciences will open
its doors to aspiring students and anyone who is interested in finding
out more about the project and courses.<br />
<br />
The University&rsquo;s staff will be available to welcome visitors from <strong>10am to 6pm.</strong>  <br />
<br />
Below is the detailed program of the Open Day (similar events will be held on <strong>Saturday April 8 </strong>and <strong>Saturday June 24</strong>).<br />
<br />
<strong>POLLENZO CAMPUS <br />
February 4, 2006<br />
10am &ndash; 6pm</strong><br />
<br />
Welcome Points:<br />
<br />
- Registrar&rsquo;s Office c/o Cascina Albertina<br />
Via Amedeo di Savoia 8 <br />
Pollenzo &ndash; Bra (CN)<br />
<br />
- Entrance arch of UNISG <br />
Piazza Vittorio Emanuele, 9<br />
Pollenzo &ndash; Bra (CN)<br />
<br />
Guided tours (in Italian and English) around the campus will be available from <strong>10am</strong> to <strong>5.30pm,</strong> leaving every hour from the Welcome Points. <br />
<br />
<strong>UNISG Presentation Conferences<br />
11am and 3pm <br />
AULA MAGNA &ndash; Cascina Albertina<br />
<em>The UNISG project: an academic program for an innovative degree course and the postgraduate education opportunities</em></strong><em><br />
Three-year undergraduate degree course in  Gastronomic Sciences
and two-year specializations in Food Communication and Food Management<br />
Thematic and regional stages throughout the world<br />
One-year Masters in Gastronomic Sciences and Food Culture</em><br />Held by Dr. Nicola Perullo, UNISG Academic Coordinator<br />
<br />
UNISG staff will be available to explain the various student services, the application process and enrolment. <br />
 <br />
Also available:<br />
Informational material (brochures, guides) <br />
Audiovisual presentations relating to the stages and university life<br />
Refreshment points for visitors<br />
 <br />
It is also possible for groups of secondary-school students to make an appointment for a personalized visit.  <br />
 <br />
<br />
<strong>COLORNO CAMPUS <br />
Saturday February 4, 2006<br />
10am &ndash; 6pm<br />
</strong><br />
Welcome Point:<br />
First interiori courtyard of the Reggia di Colorno, second floor<br />
Piazza Garibaldi, 26<br />
43052 Colorno (Parma) <br />
<br />
Guided tours to the campus will be available from <strong>10am</strong> to <strong>5.30pm</strong>.<br />
Staff will be available with information on the postgraduate Masters.<br />
 <br />
<strong>For organizational reasons, we advise you to book your visit through
the relevant Registar&rsquo;s Office: <br />
Pollenzo: tel. 0172 458511<a href=""mailto:info@unisg.it"" target=""_self""> info@unisg.it</a><br />
Colorno: tel. 0521 811111 <a href=""mailto:colorno@unisg.it"" target=""_self"">colorno@unisg.it </a></strong><a href=""mailto:colorno@unisg.it"" target=""_self""><br />
</a>
<br />"|2006-01-17
Open Days 2006||"<div align=""center"">
<h3><strong>Visit the University of Gastronomic Sciences</strong></h3>
<h4><strong>Open Days set for 2006: Saturday February 4, Saturday April 8 and Saturday June 24</strong></h4>
</div>
<p><br />
New Open Days have been set for the new year at the University of
Gastronomic Sciences, when it will be open to schools, student
groups and anyone else interested in learning about the University's
academic programs. The campus at <strong>Pollenzo</strong> (Province of Cuneo, Piedmont) will be open to the public from <strong>10am to 6pm on Saturday February 4, Saturday April 8 and Saturday June 24, 2006</strong>. <br />
During the Open Days the University's staff will be on hand to explain
to visitors the unique nature of the University, the first in the world
dedicated solely to the study of food. It will be possible to learn
about the University's two historic campuses, get information on the
courses offered, and find out more about student services. <br />
<strong>Two conferences</strong> will be held in the morning and the afternoon of
each day, in which the Academic Office of the University will present
to the public the details of the various courses,  the
destinations and themes of the stages in Italy and throughout the world
and the philosophy behind this new University, inspired by the
activities of the <strong>Slow Food </strong>association. <br />
Visitors can ask questions and receive information on both the
three-year undergraduate degree course and the postgraduate Masters. <br />
The <strong>Communications Office</strong> of the University is available to organize visits and appointments upon request during the rest of the academic year.<br />
<br />
UNISG Communications Office<br />Tel. +39 0172 458 505/507/519/<strong><br />
<a target=""_self"" href=""mailto:comunicazione@unisg.it"">
-&gt; E-mail the Communications Office</a></strong><br />
<br />
<strong><a href=""/eng/press.php"" target=""_self"">-&gt; See more press releases</a></strong><br />
</p>"|2005-11-23
Stage at Ferrero||"<p align=""center""><strong>The Second-Year Students on Stage at Ferrero in Alba to Study the Confectionery Industry</strong><br />
</p><p>From Monday November 28 until Friday December 2, the students of
Year II of UNISG will be on stage at the headquarters of Ferrero S.p.A.
in Alba, to learn at first hand about one of the most important
confectionery companies in the world. <br />
</p><p>During the week, the students will be able to study the history
of Ferrero, its products, marketing and the international market as
well the cultural activities of the company&rsquo;s Foundation.<br />
<a target=""_self"" href=""/eng/press.php""></a></p><p><a target=""_self"" href=""/eng/press.php""><strong>-&gt; See more press releases</strong> </a></p>"|2005-11-26
Conference: Piedmontese Wine in the 19th Century||"<div align=""center"">
<h3><strong>Piedmontese Wine in the 19th Century</strong></h3>
<h4><strong>A Conference organized by OICCE at the University of Gastronomic Sciences</strong></h4>
</div>
<br />
On <strong>Wednesday December 14 at 5.30pm</strong> in the conference hall of the Agenzia di Pollenzo, the new book<strong> <em>Il vino piemontese nel 1800</em> </strong>(<em>Piedmontese wine in the 19th century</em>)
will be presented. It forms part of the series Fonti per la Storia
dell'Enologia (Sources for the History of Enology), edited by the <strong>OICEE, Organizzazione Interprofessionale per la Comunicazione delle Conoscenze in Enologia</strong> (Interprofessional Organization for the Communication of Knowledge in Enology), for Edizioni Dell'Orso. <br />
Organized in collaboration with the <strong>OICEE</strong>, the <strong>University of Gastronomic Sciences</strong>, the <strong>Wine Bank</strong> and the <strong>Albergo dell'Agenzia</strong> hotel, the event will include a conference entitled <em>Il vino piemontese nell&rsquo;Ottocento - Successi e sfide dei vini piemontesi alla nascita della moderna enologia</em> (<em>Piedmontese wine in the 19th century: successes and challenges of Piedmontese wine during the birth of modern enology</em>). <br />
After an introduction by <strong>Vittorio Manganelli </strong>(Director of the University of Gastronomic Sciences) and <strong>Moreno Soster </strong>(President of the OICEE), presentations will follow from <strong>Giusi Mainardi</strong>, &quot;<em>General P.F. Staglieno, enologist of Carlo Alberto, and the birth of the great Piedmontese wines&quot;</em>; <strong>Giuliana Gay-Eynard</strong>, <em>&quot;Transformations in Piedmontese viticulture in the 19th century, through adversity and renewal&quot;</em>;  <strong>Mario  Castino,</strong> <em>&quot;Utopia and pragmatism in enological research in the 19th century in Piedmont&quot;</em>; and <strong>Pierstefano Berta</strong>, <em>&quot;New techniques for new markets between the 19th and 20th centuries&quot;.</em><br />
Following the conference, it will be possibile to visit the historic
wine cellars of the Agenzia di Pollenzo, which now house the Wine Bank.
During the visit it will be possible to taste several examples of
vermouths and other traditional Piedmontese products. <br />
<br />
ATTENDANCE IS FREE.<br />
For information about attending the event, please contact:<br />
Edizioni OICCE - Corso Libert&agrave; 65/a - 14053 CANELLI<br />
Tel: 0141 822607  <br />
Fax: 0141 829314 <br />
E-mail: <a target=""_self"" href=""mailto:info@oicce.it"">info@oicce.it</a> <br />
<br />
Banca del Vino <br />
Tel: 0172 458418 <br />
<a target=""_blank"" href=""http://www.bancadelvino.it"">www.bancadelvino.it</a><br />
E-mail: <a target=""_self"" href=""mailto:banca@bancadelvino.it%20"">banca@bancadelvino.it </a><br />
<strong><a target=""_self"" href=""/eng/press.php""><br />
-&gt; See more press releases</a></strong><br />"|2005-12-06
Master Stage in Sicily||"<h3 align=""center""><strong>Mission To Sicily</strong></h3>
<br />
From May 6th to 15th the <strong>first stage (field seminar) of the postgraduate Master in Gastronomic Sciences and Quality Products</strong>,
organized by the University of Gastronomic Sciences of Pollenzo and
Colorno, will be held in Sicily. The course commenced on February 28.
The seminar, which will be centred in the Nebrodi Nature Park in
northern Sicily, will allow students to learn all about the island&rsquo;s
typical food products. <br />
<br />
The <strong>25 students</strong> at the Colorno campus of the University of
Gastronomic Sciences, near Parma in Emilia-Romagna, come from all over
the world: France, Switzerland, Finland, Japan, Canada, the United
States and Mexico, not to mention Italy itself. <br />
<br />
During the <strong>ten-day trip</strong> to Sicily, the students will visit the
fish market in Catania,  old-fashioned honey producers, artisan
ice-cream and granita workshops, small extra-virgin olive oil mills and
provola and maiorchino cheese makers. <br />
<br />
The <strong>Nebrodi Nature Park</strong>, with its 50,000 hectares of beech and
oak forests, will be the main venue for the study tour. Its unspoiled
ecosystem is important for food production and is home to the Nebrodi
Black Pig, a Slow Food Presidium, whose meat is used to make
traditional and highly prized cured specialties, and the cows whose
milk is used to make Provola dei Nebrodi cheese, another Slow Food
Presidium.<br />
<br />
From May 13th the students will have the opportunity to attend the national <strong>Slow Food Presidia Congress</strong>,
organized by the Slow Food Foundation for Biodiversity in collaboration
with the Sicily Regional Authority and the Sicilian Department of
Agriculture at different venues in the Nebrodi Mountains,
Tindari/Patti, and Capo d&rsquo;Orlando. <br />
<br />
<a target=""_self"" href=""/eng/press.php""><strong>-&gt; See more press releases</strong></a><br />
<br />"|2005-05-04
Master Students on Stage in the Cinque Terre||"<div align=""center"">
<h4><strong>The Students of the University of Gastronomic Sciences Discover the Culinary Heritage of the Cinque Terre</strong></h4>
</div>
From June 6th to 9th the <strong>Master of Gastronomic Sciences and Quality Products</strong> students will be the guests of the <strong>National Park of the Cinque Terre</strong>, in Liguria, where they will discover the renowned foods and wines produced in the area.<br />
<br />
During the four-day long stage (field seminar), the group will explore the<strong> </strong>olive
oil, wine, vegetables, aromatic herbs and fresh fish typical to region,
led by experts, fishermen, vine-growers and winemakers. They will also
meet with chefs who in recent years have been dedicated to promoting
this land and elevating its traditions.<br />
<br />
The stage will be based in the village of <strong>Riomaggiore</strong>, where
students will tour vineyards that cover steep slopes dropping
precipitously down towards the water. These magnificent feats of
agriculture are the work not only of nature but also of the men who
over the centuries have covered the sea cliffs with terraces held up by
thousands of dry-stone walls. This is where the wines <strong>Bianco delle Cinque Terre</strong> and <strong>Sciacchetr&agrave;</strong> (a Slow Food Presidium) are produced. <br />
<br />
Anchovies from<strong> Monterosso </strong>will be the starting point for a
lesson which will take into consideration the ecological impact and
sustainability of fishing techniques, the fish-salting process and the
problems facing local viticulture. <br />
<br />
Finally the stage will conclude with a visit to an olive-oil mill run by the Agricultural Cooperative of the <strong>Vallata di Levanto</strong> where the students will learn about and taste oil pressed from the <em>razzola</em> olive, which is typical to this area.<br />
<br />
<a href=""/eng/press.php"" target=""_self""><strong><br />
-&gt; See more press releases</strong></a><br />"|2005-06-02
Stage on Coffee and Artisanal Confectionery||"<div align=""center"">
<h3><strong>UNISG Students in Piedmont for Thematic Stages on Coffee and Artisanal Confectionery</strong></h3>
</div>
<br />
From <strong>January 23 to 27</strong> the UNISG students will be
on stage in Piedmont, studying two themes of great importance to the
local gastronomy: coffee and artisanal confectionery. <br />
The first-year students will be hosted by <a href=""http://www.lavazza.com"" target=""_blank""><strong>Lavazza</strong></a> at their
headquarters in Settimo Torinese, on the outskirts of Turin. Here they
will spend five days participating in seminars and taste workshops held
by the experts of the Lavazza Training Center. They will cover themes
such as coffee&rsquo;s history, geography and chemistry, as well as learning some of the secrets behind creating a blend. <br />
The students will attend lessons on marketing, commodity economics and
international communication strategies, and, using sensory analysis
techniques, taste and compare coffees of different origins. Attention
will also be given to Lavazza&rsquo;s sustainable cultivation projects in Latin America.<br />
During the same week, the second-year students will also be in
Piedmont, discovering the world of artisanal confectionery. The stage
will involve practical and theoretical lessons which will show them
different aspects of confectionery production. <br />
Lessons will be held in the UNISG classrooms in Pollenzo. <strong>Federico Molinari,</strong> pastry chef and owner of the <strong>Laboratorio di Resistenza Dolciaria</strong> in Alba, will talk about the importance of raw materials; <strong>Iginio Massari</strong>,
culinary science instructor and master pastry chef at St. George
University in Brescia, will present the aesthetics of sweets throughout
history; <strong>Dr. Andrea Pezzana</strong> of the Ospedale San Giovanni Antica
Sede di Torino will analyze the nutritional aspects of confectionery
ingredients; and the criteria and economics of selecting raw materials
will be discussed by <strong>Alessandro Marengo</strong>, head of sales and marketing for <strong>Relanghe</strong>,
specialists in sweets, chocolate and nougat. Slow Food staff will
lecture on the history of Italian confectionery and on
confectionery-related Presidia. <br />
Workshops on sweet and savory pastry and hot chocolate will be held at the <strong>Baratti &amp; Milano</strong> cafÈ in Turin, organized by <strong>Pier Angelo Pagliotti</strong>, head of the company&rsquo;s Novi Ligure factory. <br />
The artisanal confectionery producers <strong>Gallizioli</strong> in San Mauro Torinese will hold a workshop on the preparation of ganaches and pralines, under the guidance of the owner <strong>Walter Gallizioli</strong>. The stage also includes an ice-cream workshop at <a href=""http://www.grom.it"" target=""_blank""><strong>Grom</strong></a> in Mappano. <strong>Guido Martinetti</strong>,
owner of Grom, will speak about the search for high-quality raw
ingredients, their delivery and storage, and of course the techniques
of ice-cream production. <br />
The stage will conclude with a discussion forum involving the experts
involved in the lectures and workshops, followed by a guided tasting of
confectionery products from the various companies.<br />
<br />
<a href=""/eng/press.php"" target=""_self""><strong>-&gt; See more press releases</strong></a><br />
<br />"|2006-01-19
Stage in Romagna||"<div align=""center"">
<h3><strong>University of Gastronomic Sciences Students on Stage to Discover Raviggiolo Cheese  and Romagnola Cows</strong></h3><strong>In the Apennines between Romagna and Tuscany, hosted by the Mountain Communities of Aquacheta and the Forlivese Apennines <br /></strong></div><p>&nbsp;</p>





<p>Kenya, Turkey, Canada, Greece, Switzerland, the United Kingdom,
Germany, the Netherlands, France, the United States and Italy: these
are the nationalities of <strong>the first-year students of the University of
Gastronomic Sciences</strong>, different cultures brought together by a uniting
passion to study the gastronomic heritage of Italy and the world. &nbsp;<br />
These future specialists in food and wine aren&rsquo;t just studying theory,
but also come into direct contact with food products through stages,
field trips and visits to producers. <br />These <strong>unique educational opportunities </strong>transform the student from spectator to actor, bringing them to the producers so they can learn the production processes from them . These trips give them the skills that will enable them to analyze a food in depth as well as understand its history.<br />The students will visit many different destinations where they will&nbsp; learn about many different production models. Often, the stages will take them to places that are little-known to the general public, to learn about products that are unheard of by most consumers. <br />From <strong>February 21-24, 2006,</strong> the first-years will be hosted by the
<strong>mountain communities of Aquacheta and the Forlivese Apennines.</strong> These
communities are made up of towns on the border between Tuscany and
Romagna. Aquacheta comprises Dovadola, Modigliana, Portico e S.
Benedetto, Rocca S. Casciano and Tredozio, while the Folivese Apennines
includes Civitella di Romagna, Galeata, Meldola, Predappio,
Premilcuore&nbsp;and Santa Sofia.<br />There is much history in this still-unspoilt area, which in the past was part of
the Grand Duchy of Tuscany. It boasts great natural
beauty as well as a rich cultural and gastronomical heritage, closely
tied to the local agriculture. The stage here will have two primary
focal points: <strong>Raviggiolo cheese</strong> and <strong>Romagnola cows. </strong>A visit to the
chocolatier Modigliantica, specializing in a traditional recipe which
combines chocolate, almonds and spices, will provide a sweet finish.<br />The Romagnola is one of the oldest breeds of cow in Italy, and takes its name
from the region to which it is indigenous, Romagna. The students will
visit farms and learn about the breeding and raising of the cows.<br />From 1953 to the present day the Romagnola cow population has fallen
from half a million to around 15,000. This drastic reduction is a
result of a switch of emphasis in farming towards intensive agriculture
and fruit growing. To try and avoid a possible extinction, Slow Food
set up a <strong>Presidium</strong>, drafting a series of guidelines for the raising of
the breed, and uniting a group of farmers willing to participate in a
project that also required complete traceability of the production
chain.<br />Another typical product of the Apennines between Tuscany and Romagna
is Raviggiolo, also a Slow Food Presidium. The Presidium was created to
help safeguard the local production of this raw milk cheese and to
distinguish it from the cheese of the same name produced on the Tuscan
side of the mountains.<br />Presidium Raviggiolo has a buttery consistency, and is produced only
in the valleys of this area. References to this historic cheese have
been found from as far back as 1515. Even now the raw milk is collected
only from certain dairies, and because it doesn&rsquo;t keep well, the cheese
is available only between October and March.<br />Students will follow all the phases of production of Raviggiolo:
from the raw materials to the production process, the regulations that
govern its production, and sales and marketing. Experts from the
Aquacheta Mountain Community will explain the history and traditions of
the area, the market for the cheese, cheesemaking and distribution
problems, and the promotion of the area through local foods. They will
also accompany the students on visits to various farms (both
traditional and organic) and cheesemakers.</p><p><br />
<a target=""_self"" href=""/eng/press.php""><strong>-&gt; See more press releases</strong></a><br />
<br />
</p>"|2006-01-19
Stages in Piedmont, Liguria, Emilia-Romagna and Tuscany||"<div align=""center"">
<h3><strong>First Regional Stages for the Degree Course First-Years</strong></h3>
<h4><strong>Travels in Piedmont, Liguria, Emilia-Romagna and Tuscany to Discover the Best Local Food and Wines</strong></h4>
</div>
<br />
In February the first-year students of the University of Gastronomic
Sciences will have their first opportunity to confront the diversity of
Italy in terms of society, economics, environment and of course food
and wine. From <strong>February 13 to 24</strong>, divided into four groups, they will be visiting Piedmont, Liguria, Emilia-Romagna or Tuscany. <br />
<br />
In <strong>Piedmont</strong> the two weeks begins with a historical visit to the
royal castle at Racconigi underlining the strong cultural element of
this stage. A lesson on the rich gastronomic history of the region is
followed by a visit to a farm where native Piedmontese breed cows are
raised and to artisans specializing in the production of the area&rsquo;s
typical cured meats. The importance of wine to the region will be
explained during visits to wineries in the Langhe and Monferrato hills,
while some days are dedicated to the study of rice-growing around
Vercelli and traditional Piedmontese sweets. One day covers Piedmontese
olive oil with a visit to the Azienda Agricola Veglio Piero in Patro di
Moncalvo, where Monferrato extra-virgin olive oil is produced. Other
topics include local cheeses such as the Langhe tuma and robiola di
Roccaverano.<br />
<br />
Meanwhile in <strong>Liguria</strong> the itinerary follows the Levante Rivieria
and the Cinque Terre from Monterosso to Manarola, where students learn
about a number of different Slow Food Presidia: cicciarelli anchovies
from Noli and the chinotto sour orange from Savona. Part of the stage
will be dedicated to the various phases of production of extra-virgin
olive oil and to the local winemaking traditions. Students will arrive
at a deeper understanding of the territory through the study of local
iniatives in organic agriculture, improvement of the quality of life
and the recovery of heritage fruit and vegetable varieties.<br />
<br />
The principal products studied in <strong>Tuscany</strong> will be wine,
extra-virgin olive oil and the Chianina breed of cow. During the two
weeks of the stage the students will follow lessons on the wines
produced in the zones of Chianti Classico and Brunello di Montalcino,
as well as looking closely at some Slow Food Presidia such as Val
d&rsquo;Arno chickens and Zolfino beans. Visits to oil mills allow students
to see the complete production chain of extra-virgin olive oil. The
stage also includes visits to cheesemakers and cured-meat producers.
 <br />
<br />
One of the highlights of the <strong>Emilia-Romagna</strong> stage is the
opportunity to follow the whole process of production of one of the
world&rsquo;s great cheeses, Parmigiano Reggiano, from the milk to the final,
aged cheese. The study of indigenous breeds such as red cows and
Romagnola cattle will be integrated with field trips to farms in the
region. Two of the most prized cured pork products,  Prosciutto di
Parma and Culatello di Zibello, will also be analyzed in terms of the
entire production chain. Some time will be spent with experts from the
mountain communities of Aquacheta and the Forlivese Apennines who will
explain themes linked to the promotion of Romagna through typical
products such as the Slow Food Presidium Raviggiolo cheese.  <br />
<br />
<a href=""/eng/press.php"" target=""_self""><strong><br />
-&gt; See more press releases</strong></a> <br />"|2006-02-10
Open Days in April and June||"<div align=""center"">
<h3><strong>Visit the University of Gastronomic Sciences</strong></h3>
<h4><strong>Save the Date: Open Days on Saturday April 8 and Saturday June 24</strong></h4>
</div>

During the 2006 Open Days the campuses of the University of Gastronomic Sciences will be open to schools, student
groups and anyone else interested in learning about the University's
academic programs. The two campuses of <strong>Pollenzo</strong> (Province of Cuneo, Piedmont) and <strong>Colorno </strong>(Province of Parma, Emilia-Romagna) will be open to the public from <strong>10am to 6pm on Saturday April 8 and Saturday June 24, 2006</strong>. <br />

During the Open Days the University's staff will be on hand to explain
to visitors the unique nature of the University, the first in the world
dedicated solely to the study of food. It will be possible to learn
about the University's two historic campuses, get information on the
courses offered, and find out more about student services. <br />

Visitors can ask questions and receive information on both the
three-year undergraduate degree course and the postgraduate Masters. <br />

The <strong>Communications Office</strong> of the University is available to organize visits and appointments upon request during the rest of the academic year.<br />

<br />

UNISG Communications Office<br />
Tel. +39 0172 458 505/507/519/<strong><br />
<a href=""mailto:comunicazione@unisg.it"" target=""_self"">
-&gt; E-mail the Communications Office</a></strong><br />

<br />

<strong><a target=""_self"" href=""/eng/press.php"">-&gt; See more press releases</a></strong>"|2006-02-14
First Graduates of the University of Gastronomic Sciences||"<br />
<div align=""justify"">
<div align=""center"">
<h3><strong>
First Graduates of the University of Gastronomic Sciences </strong></h3>
<strong>
The Students of the Master in Gastronomic Sciences and Quality Products
Will Recieve Their Diplomas on Sunday February 26 at Colorno</strong>
<br />
</div><p>

<br />

<br />

On <strong>Sunday February 26</strong> at the <strong>Reggia di Colorno</strong>, the campus of the
University of Gastronomic Sciences dedicated to postgraduate education,
<strong>the first students</strong> to graduate <strong>from the Master in Gastronomic Sciences
and Quality Products</strong> will receive <strong>their diplomas</strong>.<br />

The <strong>25 graduates</strong> of the unique course come from <strong>Italy, Switzerland,
Finland, Mexico, the United States, Japan</strong> and <strong>Canada</strong> and have spent the
last year living in Colorno and Parma and travelling around Italy and
Europe to study food culture. <br />

During the Master the students had the chance to study quality products
(wine, pasta, cheese, meat and cured meats, fruits and vegetables,
olive oil and fish) from both a humanistic and scientific point of
view. They acquired the skills necessary to be able to promote quality
in food in Italy and throughout the world. <br />

In addition to academic lessons, through the year the students also
were able to study at first-hand the concepts they were learning about
in the classroom, thanks to the <strong>stages</strong> (field seminars) that make UNISG
courses so distinctive. <br />

Stages allow students to follow the the whole chain of production for
the products they are studying, from raw materials to marketing,
learning directly from the people in the industry, This provides them
with a strong connection between theory and practice. <br />

To recognize the invaluable contribution that <strong>the companies</strong> and
<strong>organizations</strong> supporting the stages have given, they will be awarded
with a plaque designating them as <strong>UNISG Learning Centers</strong>. <br />

On Sunday the annual <strong>Assembly of Members of the Association of Friends
of the University of Gastronomic Sciences</strong> will also be held at Colorno,
and following this one of the lecture halls will be officially
dedicated to the memory of <strong>Peppino</strong> and Mirella <strong>Cantarelli</strong>, renowned
chefs from Samboseto, guardians and promoters of the culinary
traditions of the area around Parma. <br />

<strong><br />

Program for Sunday February 26</strong></p><p><strong><table border=""0""><tr><td><strong>

10.00am  <br />
</strong><br />
</td><td>Meeting of Members of the Association of
Friends of the University        
           
   of Gastronomic Sciences <br />
</td></tr><tr><td> <br />
</td><td> <br />
</td></tr><tr><td> <strong>11.30am<br />
      <br />
      <br />
</strong></td><td>Official dedication of the &ldquo;Peppino and Mirella Cantarelli Room&rdquo;<br />


                 <em>Speech
by Prof. Alberto Capatti, Dean of the University of    
           
           
          Gastronomic Sciences</em><br />

</td></tr><tr><td> <br />
</td><td> <br />
</td></tr><tr><td><strong>12.00pm<br />
      <br />
      <br />
</strong></td><td>Presentation of Learning Center plaques to
the companies and        
           
             
organizations whose support has made the University&rsquo;s stages
           
           
           possible<br />


                   <em>Plaques presented by Carlo Petrini, Slow Food President</em></td></tr><tr><td> <br />
</td><td> <br />
</td></tr><tr><td align=""left""><strong>12.30pm<br />
      <br />
      <br />
      <br />
</strong></td><td>Awarding of diplomas to the students of the
Master in Gastronomic        
           
       Sciences and Quality Products<br />


                 <em> Diplomas awarded by Prof. Alberto Capatti, Dean of the University of
           
        Gastronomic Sciences</em></td></tr></table></strong><br />

<strong><em><br />  <em><br />

</em></em></strong><strong><br />
<a target=""_self"" href=""/eng/press.php"">-&gt; See more press releases</a></strong>

<strong><em><em><strong><br />
</strong></em></em></strong></p></div>"|2006-02-15
Regional Stages in Trentino-South Tyrol, Marches, Campania and Sicily||"<strong><br />
</strong>
<div align=""center"">
<h3><strong>From the Dolomites to the Mediterranean </strong></h3>
<h4><strong>Travels in Italy: UNISG Students Discover the Country&rsquo;s Great Regional Food Traditions</strong></h4>
</div>
<br />
From <strong>February 27 to March 11 </strong>the second-year students of the
University of Gastronomic Sciences degree course will be on their first
regional stages of the year. Trentino and South Tyrol in the north, the
Marches in the center, Campania and Sicily in the south: the students
will get an in-depth education in the very different gastronomic
traditions, economic realities and typical products of these regions. <br />
The students, divided into four groups, come from all over the world:
the United States, Japan, Turkey, Mexico, Austria, Switzerland, Germany
and Canada as well as Italy. Below is some detailed information on the
different stages. <br />
<br />
One group will spend two weeks in the mountainous north of Italy, where
the Dolomites meet the Alps. The stage will be split between <strong>Trentino and South Tyrol</strong>.
During the first week, the students will visit the valleys of Trentino
to study typical wines from the sparkling Trento to red Marzemino to
sweet Vino Santo, a Slow Food presidium. Cheeses such as Trentingrana,
Val di Non apples, Trentino grappa and trout farming and the marketing
of local foods and wines will also be discussed. The stage has been
made possible thanks to the invaluable collaboration of the Autonomous
Province of Trento, the Camera di Commercio I.A.A. di Trento (Trento
Chamber of Commerce), Trentino S.p.A. and the companies Cavit and
Ferrari-Lunelli. <br />
The stage will then move north to South Tyrol, where the students will
be based in Bolzano.  They will spend the week occupied with a
number of lessons and field trips around the Val Venosta, the Valle
Aurina, the Val Sarentino and the Val d'Ultimo, touching on themes such
as viticulture, vegetable and fruit cultivation and other typical local
products such as speck and the Slow Food presidia Ur-Paarl bread and
Grauk&auml;se cheese. Promotion and support has been provided by the
President of the Autonomous Province of Bolzano Luis Durnwalder and by
Leader+ Alto-Adige.<br />
<br />
Another group will be exploring the little-known region of the<strong> Marches</strong>,
which lies on the border between the north and south of Italy. The food
of the Marches is defined by the long coastline along the Adriatic and
the historic port city of Ancona on one side, and the rugged mountains
of the Apennines to the west, where the Marche meets Tuscany and
Umbria. The major themes of the stage will be fish, olive oil, wine,
cheese, cured meats and pasta. <br />
Some days will be spent along the coast, meeting with fishermen and
experts from small fishing cooperatives who will explain the problems
facing the local small-scale fishing industry and describe the history
of culinary traditions such as brodetto, a typical fish soup. In
Montefeltro and Pesarese the students will visit oil mills and
wineries; around Grottazzolina they will learn about the native
Marchigiana breed of cow, the cheeses made in the Monti Sibillini, oil
produced from local olive cultivars and the production processes for
high-quality pasta; in Ascoli Piceno they will study viticulture and
cured meats. The wines Vernaccia, Rosso and Montepulciano del Conero
and Verdicchio will be studied and tasted, thanks to the wineries Fazi
Battaglia, Terre Cortesi Moncaro, Umani Ronchi), and also typical local
spirits. Slow Food presidia in the Marche such as Portonovo wild
mussels, Monti Sibillini sheep's cheese, and Tenera Ascoli olives are
also part of the itinerary. This stage has been made possible through
the support of Slow Food Marche and the town of Cagli. <br />
<br />
<strong>Campania</strong> is perhaps the region whose gastronomic traditions have
had the most influence on the world&rsquo;s concept of Italian cuisine. 
The stage here has been organized in collaboration with Slow Food
Campania and the mountain communities of Terminio Cervialto and Monti Lattari. The students
will have a chance to explore Neapolitan pizza in its home city,
spending a day studying its history and preparation. One of the
fundamental ingredients is the San Marzano tomato, and students will
also learn about its cultivation and processing. South of Naples, in
Gragnano, they will learn about the pasta that has been made there for
over 500 years. <br />
The stage continues with the lemons of the Amalfi Coast, one of the
most stunning stretches of coastline in Europe, and the liqueur
limoncello and traditional lemon sweets and desserts will also be
studied. One day will be spent in the mountains of Irpinia, learning
about Montella chestnuts. <br />
Over the two weeks a number of typical cheeses will be studied and
tasted, among them caciocavallo, Monaco provolone, fior di latte and
buffalo milk mozzarella. The stage concludes with a trip inland to
Avellino to study three DOCG white wines: Taurasi, Fiano di Avellino
and Greco di Tufo.<br />
<br />
The complex gastronomic traditions of <strong>Sicily</strong> are the result of
thousands of years of invasions, conquests and waves of immigration by
diverse cultures. During this stage the students have a chance to learn
about this rich heritage as well as some of the major agricultural
productions.<br />
The trip covers the key foods and wines of the Province of Palermo,
thanks to the support of the local tourism authority Azienda
Provinciale per l'Incremento del Turismo di Palermo (AAPIT), and the
Province of Trapani. <br />
A wide variety of products will be studied, from olive oil, wine (with
study trips to the wineries Salaparuta, Cusumano, Firriato, Donnafugata
and Planeta), cheeses (including the Slow Food Presidium Vastedda del
Belice), fruits and vegetables (such as the presidia Ciaculli
late-winter mandarin, Nubia red garlic and Trapani winter melons) and
unique multicultural products such  as the couscous of San Vito lo
Capo. The stage concludes with a day in Erice to learn about the
incredible world of Sicilian sweets and pastries, with a particular
focus on the sweets traditionally made in convents.<br />
<strong><a href=""/eng/press.php"" target=""_self""><br />
-&gt; See more press releases</a></strong><br />
<strong><a href=""/eng/press.php"" target=""_self""></a></strong><br />"|2006-02-24
First Master Graduates||"<h4 align=""center""><strong>First Graduates of the Master in Gastronomic Sciences and Quality Products</strong></h4>
<br />
On Sunday February 26, 2006, at UNISG&rsquo;s Colorno campus in Emilia-Romagna, the <strong>first 25 students</strong> to graduate from the Master in Gastronomic Sciences and Quality Products program were awarded their diplomas. <br />
During the course of the one-year program the students covered various
themes relating to gastronomy, focussing on an in-depth study of
various foods and all the factors relating to industrial and artisanal
production processes and culinary transformation. In addition to
classroom lectures and field seminars around Italy and Europe, the
students also spent several weeks on an <strong>educational internship</strong>
at a company or organization in the food sector, or in the offices of
Slow Food or the University of Gastronomic Sciences itself. <br />
<strong><br />
The new graduates are:<br />
<strong /></strong><br />

<table border=""0"">
<tr><td>Corrado ASTRUA </td><td>Italy </td></tr><tr><td> Adrian BINDELLA <br />
</td><td> Switzerland</td></tr><tr><td> Federica BON</td><td> Italy</td></tr><tr><td> Claudia CALLEGARI <br />
</td><td> Italy</td></tr><tr><td> Roberta-Linda CALZA</td><td> Italy</td></tr><tr><td> Sarah CLARK <br />
</td><td> USA</td></tr><tr><td> Judith DEFLORIN</td><td> Switzerland</td></tr><tr><td> Giuliana DI FURIA</td><td> Italy</td></tr><tr><td> Annalisa I D&rsquo;ONORIO</td><td> Italy</td></tr><tr><td> Francee GARCIA <br />
</td><td> USA</td></tr><tr><td> Sibilla GELPKE <br />
</td><td> Switzerland/USA</td></tr><tr><td> Cristina GORIA</td><td> Italy</td></tr><tr><td> Shigemi HARA</td><td>Japan<br />
</td></tr><tr><td> Catrin HOFSTETTER <br />
</td><td> Switzerland</td></tr><tr><td> Marika LEHTINEN <br />
</td><td> Finland</td></tr><tr><td> JÈr&ocirc;me LEUPIN <br />
</td><td> Switzerland</td></tr><tr><td> Nico LUSOLI    <br />
</td><td> Italy</td></tr><tr><td> Anna-Liisa MAKELA</td><td> Finland</td></tr><tr><td> Miki NAKANO <br />
</td><td>Japan</td></tr><tr><td> JosÈ Carlos REDON    <br />
</td><td> Mexico/France</td></tr><tr><td> Genevi&egrave;ve ROUSSEAU</td><td> Canada</td></tr><tr><td> Nathalie SAVOYE <br />
</td><td> Italy</td></tr><tr><td> Julie SEDER <br />
</td><td> USA</td></tr><tr><td> Kaori SHIBATA <br />
</td><td> Japan<br />
</td></tr><tr><td> Eleonora ZILIO <br />
</td><td> Italy</td></tr>
</table>
<br />"|2006-02-27
New Animal Husbandry Stage||"<div align=""center"">
<h3><strong>New Thematic Stage on Animal Husbandry for Second-Year Students</strong></h3>
<h4><strong>Five Days to Study how Cows, Pigs, Sheep and Chickens are Bred and Raised</strong></h4>
</div>
<br />
<br />
From <strong>April 10 to 14</strong> the second-year students of the University
of Gastronomic Sciences will be focussing their studies on the theme of
animal husbandry, looking at how animals are farmed in Piedmont and
Emilia-Romagna.<br />
<br />
The group based in <strong>Piedmont</strong> will have the opportunity to compare
organic or artisanal farming methods with more conventional ones. After
introductory lessons on the history of animal husbandry, physiology and
anatomy,&nbsp; the students will go on a series of visits that will
take them to an organic and a conventional animal feed company, a
free-range and a conventional pig farm, a conventional poultry farm and
a free-range breeder of Tonco capons. The week will conclude with a
tour of two fish farms and a guided tasting of trout products. <br />
<br />
Meanwhile in <strong>Emilia-Romagna</strong> another group will be visiting farms
and processing facilities in Romagna, the eastern part of the region.
One day will be dedicated to chicken, and includes lessons on chicken
species, breeding methods and the supply chain, a visit to a
slaughterhouse and an egg factory, and a lunch based on chicken meat.
Another day covers sheeps and pigs, with visits to a cheese-producing
sheep farm and a lamb-tasting dinner. During the stage, two traditional
native breeds will also be studied, the Romagnola cow and the Mora
Romagnola pig. <br />
<br />
<a href=""/eng/press.php"" target=""_self""><strong><br />
-&gt; See more press releases</strong></a><br />"|2006-04-06
Open Day on April 8||"<div align=""center"">
<h3><strong>Come Visit the University of Gastronomic Sciences</strong></h3>
<h4><strong>Second Open Day of 2006 at Pollenzo on Saturday April 8</strong></h4>
</div>
<br />
On <strong>Saturday April 8</strong> the doors at UNISG will be open to welcome
aspiring students and all those who are interested in finding out more
about the University. <br />
<br />
During the Open Day, UNISG staff will be available to explain to
visitors the project, the first academic institution dedicated to the
study of <strong>Gastronomic Sciences</strong>. Information will also be
available on the history of the University&rsquo;s two historic campuses,
application procedures and student services. <br />
Two conferences will be held, one in the morning and one in the
afternoon, during which the academic staff will describe the curriculum
of the degree course, the content and destinations of the thematic and
regional stages,  postgraduate opportunities and the philosophy
behind the University, inspired by the work of the <strong>Slow Food</strong>
association. <br />
<br /><strong>
Here is the detailed program for the Open Day of April 8<br />

(a similar event is planned for Saturday June 24)<br />
<br />

POLLENZO CAMPUS <br />
<br />

Welcome points for visitors:</strong>

<br />
UNISG staff will be available from <strong>10am to 6pm. </strong><br />
<br />
- Registrar&rsquo;s Office in the Cascina Albertina<br />
Via Amedeo di Savoia, 8<br />
Pollenzo &ndash; Bra (CN)<br />
<br />
- Entranceway to the Agenzia di Pollenzo complex<br />
Piazza Vittorio Emanuele, 9<br />
Pollenzo &ndash; Bra (CN)<br />
<br />
<br /><strong>
Conference: Presentation of UNISG<br />

11am and 3pm  <br />
</strong>
ROOM 2 &ndash; Agenzia di Pollenzo<br />
<br /><strong>
The UNISG Project: An Innovative Degree Course and Specialized Postgradute Programs<br />
</strong>
<br />
- Introduction to the UNISG teaching program and the Gastronomic Sciences faculty <em>&ndash; Academic Office</em><br />
<br />
- How to apply (requirements, necessary documents, timeframe, costs) and student services &ndash; <em>Registrar&rsquo;s Office</em><br />
<br />
- Stages and their educational value &ndash; <em>Tutor Office</em><br />
<br />
Guided visits in Italian and English around the campus will leave after each conference, and by request. <br />
<br />
In the room opposite where the conference is held, visitors can find:<br /><em>
Informational material about the University (guides, brochures)<br />

Photos and films regarding the stages and student life <br />

Refreshments</em><br />
<br />
It is also possible for school groups to arrange, on request, guided tours of the University throughout the academic year. <br />
<br />
For organizational reasons <strong>please inform the Pollenzo Registrar&rsquo;s Office if you wish to attend the Open Day:</strong><br />
Tel. +39 0172 458 511<br /><a target=""_self"" href=""mailto:info@unisg.it"">
info@unisg.it</a><br />
<br />
On <strong>Saturday April 8 the Colorno campus will not be open to the public</strong>;
however it is possible to make an appointment for a visit and meet with
staff throughout the academic year. <br />
<br />
For information on the postgraduate courses held at Colorno:<br />
Reggia di Colorno, second floor<br />
Piazza Garibaldi, 26<br />
43052 Colorno (Parma) <br />
Tel. +39 0521 811111 <br /><a target=""_self"" href=""mailto:colorno@unisg.it"">
colorno@unisg.it</a><br />
<a href=""/eng/press.php"" target=""_self""><br />
<strong>-&gt; See more press releases</strong></a>
<br />
<br />
<br />"|2006-03-15
UNISG Presence at Milan Fairs||"<div align=""center"">
<h3><strong>UNISG Participates in Two Fairs in Milan</strong></h3>
<h4><strong>From March 15 to 18 at the education and research &ldquo;Expo del
Capitale Umano e dell&rsquo;Innovazione&rdquo; and March 18 and 19 at &ldquo;Fa&rsquo; la cosa
giusta!&rdquo;, a fair trade exhibition</strong></h4>
</div>
<p>&nbsp;<br />
The University of Gastronomic Sciences will be present at two important events held in Milan between March 15 and 19. <br />
The third edition of the <strong><a href=""http://www.expocapitaleumano.com/"" target=""_blank"">Expo del Capitale Umano e dell&rsquo;Innovazione</a></strong>, an exhibition dedicated to technological innovation, education, research, will be held at the Fiera Milano City from <strong>March 15 to 18</strong>. The <strong>Region of Piedmont </strong>has
a stand dedicated to the educational institutions of the area, and this
year for the first time the University of Gastronomic Sciences will
also be present to promote its course offerings. The fair aims to bring
together businesses, universities, schools and researchers who are
concerned with educational offerings that promote innovation. &nbsp;<br />
Also in Milan, in Piazza Napoli, <strong>March 18 and 19</strong> will see the third edition of <strong><a href=""http://www.falacosagiusta.org/"" target=""_blank"">Fa&rsquo; la cosa giusta!</a></strong>,
an exhibition/market with the theme of fair trade, critical consumption
and sustainability. The event involves over 200 exhibitors from sectors
such as organic agriculture, fair trade producers, ethical finance and
microcredit, social cooperation, tourism, renewable energy, recycling,
publishing and communications, consumer education and protection and
sustainability programs. <br />
<strong>Slow Food </strong>will be present at Fa&rsquo; la cosa giusta! with an area
describing the association&rsquo;s projects to protect biodiversity,
including information on Slow Food&rsquo;s educational initiatives including
the University of Gastronomic Sciences.</p><p><strong><a href=""/eng/press.php"" target=""_self"">-&gt; See more press releases&nbsp;</a></strong></p>"|2006-03-15
Cheese Stages 2006||"<div align=""center"">
<h3><strong>New Cheese Stage: Students Travel South to Abruzzo to Study Typical Cheeses</strong></h3>
<h4><strong>Other Groups in Emilia-Romagna, Lombardy, Piedmont and Veneto</strong></h4>
</div>
<br />
<br />
The students of the University of Gastronomic Sciences degree course
will have a chance to see at first-hand what they&rsquo;ve been learning
about in their Microbiology and Hygiene classes when they spend five
days on stage studying cheese production, from raw milk to final aging.
From <strong>April 3 - 7</strong> five groups of approximately 14 students each
will be studying Asiago, Parmigiano-Reggiano, Grana Padano, Piedmontese
cheeses, and a new topic this year, the cheeses of Abruzzo.<br />
<br />
The stage in <strong>Abruzzo</strong>, a mountainous region on the southern
Adriatic coast, will be based in and around the National Park of Gran
Sasso, and the Monti della Laga. Two cheeses in particular will be
studied, both Slow Food Presidia: Canestrato di Castel del Monte and
Pecorino di Farindola. Both are made with sheep&rsquo;s milk, and among the
the themes covered will be the breeds of sheep native to Abruzzo.
Others include the history of the tradition of the transumanza, the
seasonal movement of livestock to mountain pastures, and the use of the
park&rsquo;s name and logo in the marketing of local food products.<br />
<br />
Further north, in the Veneto, one group will focus on just one cheese, <strong>Asiago</strong>. Based at the <em>Veneto Agricoltura - Istituto per la Qualit&agrave; e le Tecnologie Agroalimentari </em>(Institute
of Food Quality and Technologies) in Thiene, near Vicenza, they will
have lessons from Veneto Agricoltura experts and staff from the Asiago
Consortium, covering topics such as breeds of milk cows, milking, the
microbiology of milk, and the use of natural and selected cultures, as
well as visiting a number of farms and cheese producers. <br />
<br />
Perhaps the most famous of Italian cheeses, <strong>Parmigiano Reggiano</strong>,
will be the subject of another stage. Students will travel to Reggio
Emilia, where they will study in its native territory a cheese that has
been imitated around the world. Visits to different cheese producers
will help them understand the history of the cheese, the variations
possible in the production of Parmigiano and the importance of every
step of the cheese&rsquo;s journey from the cow&rsquo;s fodder up to the aging of
the forms. Also included is a visit to a cheese producer who uses the
milk from vacche rosse, the traditional red cows.<br />
<br />
While staying in Sirmione, on the shores of Lake Garda, one group will spend the five days focussed on <strong>Grana Padano</strong>,
a hard cow&rsquo;s milk cheese that is made throughout northern Italy. The
students will visit the headquarters of the Grana Padano Consortium in
Desenzano, where they will learn about the production of the DOP cheese
and the issues related to its marketing, with case studies of
promotional campaigns and an analysis of domestic and foreign markets.
The theoretical lessons will be complemented by visits to farms, cheese
producers and wineries. <br />
<br />
The students on the <strong>Piedmontese cheeses</strong> stage will discover the
rich traditions of cheesemaking of this northern Italian region. The
stage will be held the Monregalese Valleys, at the Valcasotto aging
facility established by the producer Beppino Occelli. Particular
attention will be paid to the Alpine cheeses such as Raschera, Loza and
Verzin. following the chain of production from the raising of the
goats, sheep or cows and their foddering to the processing of the milk
and the aging of the cheese forms. Supplementary lectures will be held
on themes such as food and philosophy, biblical food references, and
the Slow Food philosophy of <em>buono, pulito, giusto</em>, (good, clean, fair).&nbsp; &nbsp;<br />
<br />
<strong><a href=""/eng/press.php"" target=""_self""><br />
-&gt; See more press releases</a></strong><br />
<br />"|2006-03-30
Turin Book Fair||"<div align=""center""><h3><strong>The University of Gastronomic Sciences at the <br />Turin International Book Fair</strong></h3><p align=""justify"">The University of Gastronomic Sciences will be present at the <strong>International Book Fair held in Turin from May 4-8</strong>. The fair will be held at the Lingotto Exhibition Center, and UNISG will be providing information about its activities at the stands for the <strong>Region of Piedmont </strong>and <strong>Slow Food</strong>. <br />The Piedmontese regional authority has dedicated a space to the four universities of the region: UNISG will be presenting itself alongside the Turin Polytechnic, the University of Turin and the University of Eastern Piedmont. Information on UNISG's degree course and Masters will be available, as well as a presentation on the library, dedicated to books on gastronomy. <br />On <strong>Friday May 5 at 4pm</strong> the director of UNISG, Vittorio Manganelli, will be speaking about the university and the importance of creating a study and research center focussed on food culture at a conference entitled <strong>&quot;Buono, pulito e giusto: la nuova gastronomia diventa Universit&agrave;&quot;</strong> (Good, clean and fair: the new gastronomy becomes a university).<strong><a href=""/eng/press.php"" target=""_self""> </a></strong></p><p align=""justify""><strong><a href=""/eng/press.php"" target=""_self"">-&gt; See more press releases</a></strong>&nbsp;</p></div>"|2006-04-25
Rice Stage||"<div align=""center"">
<h3><strong>One Week of Rice: Second-Years on Stage <br />
to Discover a Classic Piedmontese Product</strong></h3>
</div>
<p><br />
The second-year students of the degree course at the University of Gastronomic Sciences will be spending <strong>May 15-19</strong>
around Vercelli, in the northeast of Piedmont. The flat plains of the
Po Valley are famous for rice cultivation, and it is here, hosted by
two renowned rice producers, that the students will learn about this
staple grass. <br />
One group will be based at the Tenuta Colombara estate, where the Rondolino family produces <strong>Acquerello</strong>,
an organic, aged carnaroli rice. Lessons on the history of rice,
varieties, and the production process from sowing to harvesting to
storing and maturing of the rice grains will be alternated with
tastings of rice dishes and visits to the paddyfields and processing
factory. <br />
The other half of the students will be based at the nearby<strong> Cascina Veneria</strong>, a historic rice farm (the 1949 film <em>Riso Amaro</em> (<em>Bitter Rice</em>)
was shot here) now owned by the Saiagricola group. In addition to the
basics of rice production, history and geography, they will also study
the marketing, management and philosophy of the farm itself. <br />
Each group will have the chance to visit both farms, and the program
includes visits to the town of Vercelli, and a half-day at the <em>Centro Ricerca dell&rsquo;Ente Risi</em>, the National Rice Research Center in Mortara.</p><p><strong><a href=""/eng/press.php"" target=""_self"">-&gt; See more press releases</a></strong><br />
 </p>"|2006-05-04
Pasta Stage||"<DIV align=center>
<H3>
<P><STRONG>From Grain to Pasta: Gastronomic Sciences Students in Campania, Abruzzo and Puglia to Discover the Best Pasta Makers in Italy</STRONG></P></H3></DIV>
<P editor_id=""mce_editor_0""><BR>From <STRONG>May 8 to 12</STRONG> the students enrolled in the first year of the degree course at the University of Gastronomic Sciences will be traveling to the south of Italy to learn all about one of the countryís most famous foods: pasta. Divided into four groups, the students will be visiting respectively the <STRONG>Premiato Pastificio Afeltra</STRONG> in Gragnano, near Naples; the <STRONG>Pastificio Garofalo </STRONG>also in Gragnano; the <STRONG>Pastificio De Cecco</STRONG> in Fara San Martino, in Abruzzo; and the <STRONG>Antico Pastificio Cavalieri </STRONG>in Maglie, in Puglia. <BR><BR>At these four locations the students will learn about the history of pasta, its nutritional values, the value of raw materials, the various phases of production and transformation, up to distribution, sales and marketing. <BR>Two groups will be based in Gragnano, near Naples. One will be hosted by the <STRONG>Premiato Pastificio Afeltra</STRONG>, where they will learn how the company has integrated the most highly advanced technology with ancient traditions. Additionally they will be shown the secrets of slow drying and bronze die cutting, and take part in a cooking test that compares artisanal, semi-artisanal and industrial pastas.<BR>Meanwhile at the <STRONG>Pastificio Garofalo</STRONG>, part of the Consortium of Gragnano Pasta Makers, the other group will be studying the history of the local agriculture, the nutritional importance of pasta and Garofaloís sales, marketing and communications. Additionally they will visit the Casillo mill in Corato, in Puglia, to learn about the crucial first steps of selecting the grain and milling the flour.<BR>On the other side of the peninsula, one group will be on the edge of the Maiella National Park, at the <STRONG>Pastificio De Cecco</STRONG> in Abruzzo. Here, they will cover not only history, mixing, drawing and drying but also work-environment safety, HACCP (Hazard Analysis Critical Control Points), SA 8000 certification and distribution. <BR>From Abruzzo further south to Puglia, where the fourth group will be at the <STRONG>Antico Pastificio Cavalieri</STRONG> in Maglie, in the province of Lecce. Here the students will follow the entire chain of production for Triticum durum, the hard wheat used in pasta making. A series of field trips and guided visits will teach students about the cultivation (organic and conventional), life cycle, harvest and blending of the grain. Further lessons will underline the importance of pasta in the Mediterranean diet, its nutritional value and current legislation regarding pasta. A dinner at La&nbsp; Cucina Casareccia with a demonstration of fresh pasta making will complete the stage. <BR><BR>For all the students the days will be filled with lessons and tours that will cover every aspect of pasta. However there will also be time for cultural activities, with visits to Naples, Gallipoli on the Puglian coast and the renowned baroque city of Lecce, bringing the students to an deeper understanding of both the cultural and gastronomic history and traditions of the south of Italy. </P>
<P><STRONG><A href=""http://www.unisg.it/eng/press.php"" target=_self><BR>-&gt; See more press releases&nbsp;</A></STRONG></P>"|2006-05-03
Teaching Highlights: Ann Noble||"<div align=""center""><strong>TEACHING HIGHLIGHTS OF THE MONTH: MAY<br />
<br />
ANN NOBLE<br />
</strong><br />
</div>
<p><table border=""0""><tr><td width="""" valign=""top"" height="""" align=""""><strong>Who:  <br />
      </strong></td><td><strong>Ann Noble</strong>, Professor Emerita of Enology, Department of Viticulture and Enology, University of California, Davis <br />
</td></tr><tr><td><strong> Title: <br />
      </strong></td><td><strong>Sensory Evaluation of Wine </strong><br />
</td></tr><tr><td width="""" valign=""top"" height="""" align=""""><strong> Bio:</strong> </td><td><p>Professor Noble is internationally known as an an expert in the areas
of sensory and chemical analysis of wine flavor. Her research has
focussed on factors which affect perception of flavor, using
multivariate statistical methods to link vineyard or winery design
variables and wine composition to analytical sensory profiles of wine
flavor. Her objective methods of sensory evaluation of wine flavor are
now widely used throughout the wine and beverage industries.<br />
She received the Italian
Ruffino Prize for her work in wine flavor, and was named Honarary
Research Lecturer by the American Society for Enology and Viticulture.<br />

Noble is perhaps best known outside of research circles for the
development of the &ldquo;Wine Aroma Wheel,&rdquo; a tool which is used by
consumers to better describe wine aromas. This approach helps demystify
wine and make it more easily approached by na&iuml;ve consumers. She is now
consulting, teaching short courses and seminars on wine sensory
evaluation. She also serves as a wine judge in national and
international wine shows.<br />
</p></td></tr><tr><td><strong> When:</strong></td><td>May 22-25, 2006 <br />
</td></tr><tr><td><strong> Where:</strong></td><td>UNISG Pollenzo campus <br />
</td></tr><tr valign=""top"" height="""" align=""left""><td><strong>Open to the public:</strong><br />
</td><td width="""" valign=""bottom"" height="""" align="""">No <br />
</td></tr><tr><td> <strong>For more information:</strong><br />
</td><td width="""" valign=""bottom"" height="""" align=""""><strong><a href=""mailto:info@unisg.it"" target=""_self"">info@unisg.it</a></strong><br />
</td></tr></table> </p><p><br />
<br />
<br />
</p><p><br />
</p><p><br />
 </p><p><br />
</p>"|2006-05-03
Two Guest Lectures||"<div align=""center"">
<h3><strong>Special lectures offer food for thought</strong></h3>
<h4><strong>The University of Gastronomic Sciences hosted two guest lecturers this week</strong></h4>
</div>
<br />
On May 8 <strong>George Ritzer</strong>, Professor of Sociology at the University of Maryland, College Park, held a conference entitled &ldquo;<strong>McDonaldization, (Dis-)enchantment, Nothing and the Gastronomic Interest of Slow Food</strong>&rdquo;.
It was an occasion for students to analyze what Ritzer calls
&lsquo;McDonaldization&rsquo;, or the process of homogenization and standardization
in the hospitality industry, particularly in regards to social customs,
epitomized by American fast food chains. He highlighted the coffee
giant Starbucks as one of the new stars of this trend. During the
lecture, Professor Ritzer also made references to his latest book,
entitled <em>The Globalization of Nothing</em>, recently published in Italian by Slow Food Editore.<br />
On May 9, Australian <strong>Nick Ruello</strong>, world-renowned expert on fish breeding, held a conference entitled &ldquo;<strong>Challenges &amp; Opportunities with Seafood</strong>&rdquo;.
Following an overview of the enormous quantity of fish species and
their exceptional nutritional qualities, Ruello focused on the core
themes of his widely documented thesis: fish breeding as an important
step in the direction of environmental sustainability, traceability of
the production chain and access to reasonable prices and economic
protection for fishing communities.<br />
Further meetings at the University of Gastronomic Sciences are
scheduled for the month of May. On May 23 the students, having just
arrived back from their stages, will have a chance to meet with <strong>Alain Ducasse </strong>when he talks with Slow Food President Carlo Petrini about raw ingredients, regions and their relationships in the kitchen. <br />
<strong>Ann Noble</strong>, Professor Emerita of Enology in the Department of
Viticulture and Enology at the University of California, Davis, will
hold a series of lectures entitled &ldquo;Sensory Evaluation of Wine&rdquo; over
three days, May 22-25.<br />
<br />
<a target=""_self"" href=""/eng/press.php""><strong><br />
-&gt; See more press releases</strong></a><br />"|2006-05-08
Teaching Highlights: George Ritzer||"<div align=""center""><strong>TEACHING HIGHLIGHTS OF THE MONTH: MAY<br />
<br />GEORGE RITZER<br />
</strong><br />
</div>

<p><table border=""0""><tr><td width="""" valign=""top"" height="""" align=""""><strong>Who:  <br />
      </strong></td><td><strong>George Ritzer</strong>, Professor of Sociology at the University of Maryland, College Park<br />
</td></tr><tr><td><strong> Title: <br />
      </strong></td><td><strong>McDonaldization, (Dis)enchantment, Nothing and the Gastronomic Interest of Slow Food</strong><br />
</td></tr><tr><td width="""" valign=""top"" height="""" align=""""><strong> Bio:</strong> </td><td>Professor
Ritzer (b. 1940) is considered one of the most important sociologists
specializing in food. Among his numerous publications are collections
of essays, monographs, articles in specialist journals and academic
texts. <br />
Ritzer coined the term &quot;the McDonald's system&quot;, on which he has written
many papers, some aimed at sociologists and others for the general
public. <br />
Among his best-known books are <em>The McDonaldization of Society</em> (translated into 16 languages); <em>The McDonaldization Thesis: Exploration and Extensions </em>(1998), in which Ritzer applies his theories to various fields such as tourism and universities; and <em>McDonaldization: The Reader</em> (2002). <br />
In these works Ritzer uses an interpretive category drawn from the
market in order to explain the uniformity and homologation of social
customs, warning against the temptations and allure of McDonaldization.
      <br />
</td></tr><tr><td><strong> When:</strong></td><td>May 8, 2006 <br />
</td></tr><tr><td><strong> Where:</strong></td><td>UNISG Pollenzo campus <br />
</td></tr><tr valign=""top"" height="""" align=""left""><td><strong>Open to the public:</strong><br />
</td><td width="""" valign=""bottom"" height="""" align="""">No <br />
</td></tr><tr><td> <strong>For more information:</strong><br />
</td><td width="""" valign=""bottom"" height="""" align=""""><strong><a href=""mailto:info@unisg.it"" target=""_self"">info@unisg.it</a></strong><br />
</td></tr></table> </p>
<p><br />
<br />
<br />
</p>
<p><br />
</p>
<p><br />
 </p>
<p><br />
</p>"|2006-05-06
Open Day June 24||"<div align=""center"">
<h3><strong>Come Visit the University of Gastronomic Sciences</strong></h3>
<h4><strong>Third Open Day of 2006 at Pollenzo and Colorno on Saturday June 24</strong></h4>
</div>
<br />
On <strong>Saturday June 24 </strong>the doors at UNISG's two
campuses in Pollenzo and Colorno will be open to welcome
aspiring students and all those who are interested in finding out more
about the University. We would recommend students interested in the
undergraduate degree course to visit the Pollenzo campus, and those
interested in the postgraduate Masters programs to visit the Colorno
campus. <br />
<br />
During the Open Day, UNISG staff will be available to explain to
visitors the project, the first academic institution dedicated to the
study of Gastronomic Sciences. Information will also be available on
the history of the University&rsquo;s two historic campuses, application
procedures and student services. <br />
<strong>Two conferences</strong> will be held, one in the morning and
one in the
afternoon, during which the academic staff will describe the courses,
curriculum, stages, graduate opportunities and the philosophy
behind the University, which is inspired by the work of the Slow Food
association. <br />

The campuses will be <strong>open</strong> <strong>from 10am to 6pm</strong><br />
<br />
Below is the detailed program for the Open Day of June 24<br />
<br />
<strong>POLLENZO CAMPUS <br />
</strong><br />
<strong>Welcome point for visitors:<br />
</strong>Entranceway to the Agenzia di Pollenzo complex<br />
Piazza Vittorio Emanuele, 9<br />
Pollenzo &ndash; Bra (Cuneo) - Italy<br />
<br />
<strong>Conference: Presentation of UNISG<br />
</strong>11am and 3pm  <br />
ROOM 2 &ndash; Agenzia di Pollenzo<br />
<br />
<strong>The UNISG Project: An Innovative Degree Course and Specialized Postgradute Programs<br />
</strong><br />
- Introduction to the UNISG teaching program and the Gastronomic Sciences faculty &ndash;<em> Academic Office<br />
</em><br />
- How to apply (requirements, necessary documents, timeframe, costs) and student services &ndash; <em>Registrar&rsquo;s Office</em><br />
<br />
- Stages and their educational value &ndash; <em>Tutor Office</em><br />
<br />
<strong>Guided visits</strong> in Italian and English around the campus will leave after each conference, and throughout the day by request. <br />
<br />
In the room opposite where the conference is held, visitors can find:<br />
Informational material about the University (guides, brochures)<br />
Photos and films regarding the stages and student life <br />
Refreshments<br />
<br />
It is also possible for school groups to arrange, on request, guided tours of the university throughout the academic year. <br />
<br />
<strong>For organizational reasons please inform the Registrar&rsquo;s Office if you wish to attend the Open Day at Pollenzo:<br />
Tel. +39 0172 458 511, </strong><strong><a href=""mailto:info@unisg.it"" target=""_self"">info@unisg.it</a></strong><br />
<br /><strong><br />
COLORNO CAMPUS</strong><br />
<strong><br />
Welcome point for visitors:</strong><br />
Reggia di Colorno, second floor<br />
Piazza Garibaldi, 26<br />Colorno (Parma) - Italy<br />
<br />
<strong>Conference: Presentation of the Master in Gastronomic Sciences and Quality Products</strong> (in Italian)<br />
11am and 3pm<br />
<strong>Conference: Presentation of the Master in Food Culture: Communicating Quality Products</strong> (in English)<br />
12pm and 4pm<br />
<br />
- Introduction to the academic program and faculty<br />
- Application procedure (requirements, necessary documents, deadlines, costs) and student services<br />
- Teaching (curriculum, subjects, lecturers, seminars, conferences, tastings)<br />
- Stages and their educational value<br />
<br />
The conferences will be supported by printed material. <br />
<strong><br />
</strong><strong>For organizational reasons please inform the Registrar&rsquo;s Office if you wish to attend the Open Day at Colorno:<br />
Tel. +39 0521 811 111, </strong><a href=""/eng/press.php"" target=""_self""></a><a target=""_self"" href=""mailto:colorno@unisg.it""><strong>colorno@unisg.it</strong></a><br />
<strong><a href=""/eng/press.php"" target=""_self""><br />
<br />
-&gt; See more press releases</a></strong><br />"|2006-05-16
Teaching Highlights: Alain Ducasse||"<p align=""center""><strong>TEACHING HIGHLIGHTS: MAY<br /></strong><strong>ALAIN DUCASSE</strong></p>

<p><strong> </strong></p>
<strong><strong>
</strong></strong>
<table border=""0"" align=""left"">


<tr valign=""top"">
<td><strong>Who:</strong><br /></td>
<td>
<p align=""justify""><strong><a href=""http://www.alain-ducasse.com/"" target=""_blank"">Alain Ducasse</a>, </strong>Chef </p></td></tr>
<tr valign=""top"" align=""left"">
<td align=""left"">
<p align=""justify""><strong>Topic:</strong><br /></p></td>
<td>
<p align=""justify"">Conversation with Slow Food President Carlo Petrini on the theme:<strong> Raw materials and regions: their relationship to great cuisine<br />
</strong></p></td></tr>
<tr valign=""top"">
<td>
<p align=""justify""><strong>Biography:</strong></p>
<p align=""justify""><strong> </strong></p>
<p align=""justify""><strong><strong> </strong></strong></p>
<p align=""justify""><strong><strong><strong> </strong></strong></strong></p>
<p align=""justify""><strong><strong><strong><strong> </strong></strong></strong></strong></p></td>
<td>
<p align=""justify"">Alain Ducasse is considered to be one of the
greatest chefs at an international level, known primarily for three
restaurants, the <strong>Plaza AthÈnÈe Restaurant in Paris</strong>, <strong>Alain Ducasse Restaurant at the Essex House in New York</strong> and <strong>Louis XV Restaurant in Monaco</strong>,
among many other projects
Ducasse's philosophy is that the secret of great cooking is 60 percent
in the quality of the raw ingredients and the remaining 40 percent in
the technique, meaning that the search for genuine and seasonal
products is absolutely crucial. This is married with skills developed
through the years and a strong awareness of the culture of the
past.  </p></td></tr>
<tr valign=""top"" align=""left"">
<td align=""left"">
<br /></td>
<td>
<p align=""justify""><strong><br /></strong></p></td></tr>
<tr valign=""top"">
<td>
<p align=""justify""><strong>Where:</strong><br /></p></td>
<td>
<p align=""justify"">University of Gastronomic Sciences, <strong>Pollenzo </strong>campus<strong /></p></td></tr>
<tr valign=""bottom"">
<td>
<p align=""left""><strong>Open to the public:</strong><br /></p></td>
<td>
<p align=""justify"">No</p></td></tr>
<tr valign=""bottom"">
<td><strong>For more information:</strong></td>
<td>
<p><a href=""mailto:info@unisg.it"" target=""_self"">info@unisg.it</a><br /></p></td></tr>
</table>
<strong><strong>
<p align=""center""><br /></p></strong>      </strong>"|2006-05-16
Teaching Highlights: Alessandro Baricco||"<p align=""center""><strong>TEACHING HIGHLIGHTS OF THE MONTH: JUNE<br />
ALESSANDRO BARICCO<br />
<br />
</strong></p>

<table border=""0"">


<tr>
<td> <strong>Who:</strong></td>
<td><strong>Alessandro Baricco</strong>, writer<br />
  </td></tr>
<tr valign=""top"">
<td> <strong>Topic:</strong></td>
<td>
<p align=""justify"">Meeting with the students on the subject &quot;<strong>Raccontare il cibo</strong>&quot;
(Recounting food) as the conclusion to the food and wine writing
workshop organized by the University of Gastronomic Sciences in
collaboration with the Scuola Holden.<br />
 </p></td></tr>
<tr valign=""top"">
<td> <strong>Biography:</strong></td>
<td>
<p align=""justify"">Baricco is one of the most versatile of contemporary
Italian writers. Born in Turin in 1958, he graduated in Philosophy with
a thesis on Aesthetics and a diploma in piano. In 1994 he founded the <a href=""http://www.scuolaholden.it"" target=""_blank""><strong>Scuola Holden</strong></a>, a school of narrative writing. Baricco is the author of a number of novels including <em>Castelli di rabbia</em> (Castles of anger), <em>Oceano mare</em> (Ocean sea), <em>Seta </em>(Silk) and <em>City</em>, and the theatrical monologue <em>Novecento</em>. He is well-known to TV audiences for <em>L'amore &egrave; un dardo</em> (Love is a dart), <em>Pickwick</em> and <em>Totem</em>, which deal with literature, lyrical music and the theater. He also writes for the  newspapers <em>La Repubblica</em> and <em>La Stampa</em>. <br />
 </p></td></tr>
<tr>
<td><strong>Where:</strong></td>
<td>University of Gastronomic Sciences, <strong>Pollenzo </strong>campus<strong><br />
      </strong></td></tr>
<tr valign=""bottom"">
<td><strong>Open to the public:</strong></td>
<td>No</td></tr>
<tr valign=""bottom"">
<td><strong>For more information</strong>: </td>
<td><a href=""mailto:info@unisg.it"">info@unisg.it</a></td></tr>
</table>"|2006-05-24
May Guest Lecturers||"<div align=""center"">
<h3><strong>May Guest Lectures at UNISG</strong><br />
</h3>
</div>
<p><br />
Following the visits at the beginning of May of sociologist George
Ritzer from the United States and Australian aquaculture expert Nick
Ruello, the rest of May at the University of Gastronomic Sciences also
saw a number of other important encounters between students and guest
lecturers, in addition to the regular academic activities.<br />
On Tuesday May 23 <strong>Alain Ducasse</strong> met with Slow Food President Carlo Petrini for a discussion in the University's main lecture hall on the theme of <strong>Raw materials and regions: their relationship to great cuisine. <br />
</strong>The relatively informal encounter was attended by a large
number of students from the first and second years of the degree
course. Ducasse, one of the world's most successful chefs, has
restaurants throughout the world. Among the topics discussed were
sustainability, food education and the importance of understanding and
adding value to the land. <br />
These are topics with which Slow Food has been concerned for many years, developing as a result projects such as the <strong>Presidia </strong>and <strong>Terra Madre</strong>.
This year in addition to food producers and communities, chefs from all
over the world will also be participating in the Terra Madre event. In
encouraging the meeting of these two areas, food production and food
preparation, Slow Food is recognizing the importance of raw materials
and underlining the fact that without quality ingredients there cannot
be quality cuisine.<br />
During the meeting Ducasse did not talk only about <em>haute cuisine</em>,
but also everyday cooking, and of the institutional food produced in
schools and hospitals, when often food quality is ignored. Instead the
variety of local products should be rediscovered and exploited. <br />
The same week Enology and Sensory Analysis came together for the
second-year students from May 22-25, when they had the chance to
participate in a fascinating series of lectures and practical workshops
led by <strong>Ann Noble</strong>, Professor Emerita of Enology at the University of California, Davis, one of the world&rsquo;s most prestigious wine schools. <br />
Entitled &ldquo;<strong>Wine sensory evaluation: From describing the indescribable to analytical sensory methodology</strong>&rdquo;,
the four-day course outlined how to produce descriptive analyses of
wines and how to use these in mapping consumer preference. Practicals
included a white wine workshop, with a number of standards set up to
represent different possible flavors, such as honey, vanilla, lychee,
pineapple, bell pepper and asparagus. &ldquo;Listen to your nose&rdquo; exhorted
Professor Noble, as the students sniffed deeply at the standards. <br />
Professor Noble is the creator of the <strong>Wine Aroma Wheel</strong>, a tool
that can be used to learn about wines and enhance one&rsquo;s ability to
describe the complexity of wine flavor. The wheel is made of three
tiers: it has very general terms located in the center (e.g. fruity or
chemical), going to the most specific terms in the outer tier (e.g.
grapefruit or strawberries). Professor Noble is an internationally
renowned expert on the sensory evaluation of wine, giving the students
a unique opportunity to link two of their key subjects and deepen their
understanding of both of them.<br />
The packed month at UNISG concluded on May 31 with a seminar on sparkling wines (including, naturally, a tasting) held with the <strong>Ferrari </strong>winery, one of the oldest and most prestigious brands  in the Italian market. <br />
<br />
<strong><a href=""/eng/press.php"" target=""_self""><br />
-&gt; See more press releases</a></strong><br />
</p>
<p> </p><p> </p><p> </p><p> </p><p> </p>"|2006-05-31
Teaching Highlights: Round Table||"<div align=""center""><strong>TEACHING HIGHLIGHTS OF THE MONTH: JUNE</strong><br />
<strong>ROUND TABLE DISCUSSION: &quot;FOOD QUALITY&quot;</strong><br />
</div>
<br />
<table border=""0""><tr><td width="""" valign=""top"" height="""" align=""""><strong>Event: </strong></td><td> Round table discussion on the theme <a href=""/eng/press.read.php?cid=149"" target=""_self"">&quot;<strong>Food Quality</strong>,&quot;</a> moderated by Prof. Alberto Capatti<br />
</td></tr><tr><td width="""" valign=""top"" height="""" align=""""><strong>Participants and talks: </strong></td><td> <strong>Alessandro Stanziani </strong>(Centre National de la Recherche Scientifique, Paris), &ldquo;<strong>The Construction of Food Quality in
Historical Perspective: Regulations, Markets and Types of Expertise
from the 18th to the 20th Century</strong>&rdquo;<br />
      <strong>Claudio Peri</strong> (University of Milan), &ldquo;<strong>New Criteria and New Models for Adding Value to Food Products</strong>&rdquo; <br />
      <strong>Sebastiano Porretta </strong>(Stazione Sperimentale per l&rsquo;Industria delle Conserve Alimentari, Parma), &ldquo;<strong>Food Quality Development Through Consumer Science Techniques</strong>&rdquo;</td></tr><tr><td><strong> Where:</strong></td><td><strong>Colorno </strong>campus of the University of Gastronomic Sciences <br />
</td></tr><tr><td><strong> When:</strong></td><td>2.30pm, June 16, 2006 <br />
</td></tr><tr><td><strong> Open to the public:<br />
      </strong></td><td width="""" valign=""bottom"" height="""" align=""""> Yes</td></tr><tr><td><strong> For more information:<br />
      </strong></td><td width="""" valign=""bottom"" height="""" align=""""> <a href=""mailto:colorno@unisg.it"" target=""_self"">colorno@unisg.it</a></td></tr></table><br />"|2006-06-08
Round Table: Food Quality||"<div align=""center"">
<h3><strong>Round Table Discussion: &ldquo;Food Quality&rdquo;</strong></h3>
<h4><strong>Colorno, June 16, 2006</strong></h4>
</div>
A round table discussion on the subject of <strong>&ldquo;Food Quality&rdquo;</strong> will be held at the Colorno campus of the University of Gastronomic Sciences on <strong>June 16</strong> at 2.30pm. Different points of view will be presented: a brief introduction from <strong>Alberto Capatti</strong> (Dean of the University of Gastronomic Sciences) will be followed by talks from <strong>Alessandro Stanziani</strong> (Centre National de la Recherche Scientifique, Paris), <strong>Claudio Peri</strong> (University of Milan) and <strong>Sebastiano Porretta</strong> (Stazione Sperimentale per l&rsquo;Industria delle Conserve Alimentari, Parma).<br />
<br />
<strong>&ldquo;The Construction of Food Quality in Historical Perspective:
Regulations, Markets and Types of Expertise from the 18th to the 20th
Century&rdquo;</strong><br />
Alessandro Stanziani will provide a historical perspective, starting
from the assumption that the concept of quality is subjective and
constantly changing. As such, the work of a historian can show that in
the first place consumer&rsquo;s tastes and choices cannot be understood
without taking into consideration the cognitive and normative factors
specific to the context being studied. From this point of view, food
offers a very particular perspective. Why, when confronted with changes
to the characteristics of a product, one thinks of fraud or
falsification, while for all other products one thinks of innovation,
the very driving force of capitalism? The question becomes even more
complex the moment in which, alongside the commerical aspects, one
includes health and safety concerns. In this case, one must understand
that the institutional and legislative hierarchy is established in
between commerical interests and the protection of public health.
Interposed with conflicts regarding the adoption of one regulation are
the practices of product qualification and application of the
regulations. The knowledge and practices of consumers need to be
distinguished from those of intermediaries or professionals, even
though both groups intervene in the institutional construction of the
market. <br />
<br />
<strong>&ldquo;New Criteria and New Models for Adding Value to Food Products&rdquo;</strong><br />
Claudio Peri will put forth the role of food technology in constructing
a model of quality, presenting in an analytical form the fundamental
requirements of food quality from the perspective of the expectations
of the citizen-consumer: expectations of the product and the
packaging-production system, of those relative to the quality of the
productive context, to the system of marketing and the &ldquo;quality&rdquo; of the
producer. The criteria for the creation and design of new collective
brands aimed at adding value to products will also be discussed. To
conclude Peri will demonstrate a dynamic model in which quality is
interpreted as a continuum stretching from the needs of the consumer,
the performance of the product and the characteristics of the product
up to the needs of the production process.  <br />
<br />
<strong>&ldquo;Food Quality Development Through Consumer Science Techniques&rdquo;</strong><br />
Sebastiano Porretta will describe the function of a Product Developer,
a figure who must determine how a product adapts itself to the concept
and if it possesses an adequate level of acceptability and the correct
sensory profile. In the food industry the majority of the work on a
product carried out by the PD involves the control of production
consistency, market positioning and sales volume. Product development
projects can concern the cost reduction, ingredient substitution,
changes to the formulation of the product, technology and packaging.
This is conducted above all in a short timeframe, and in such a way
that the characteristics and the acceptability of the product are not
compromised. Consumer Science, which is at the root of the PD&rsquo;s
training, is concerned above all with objective and, generally,
quantitative objectives, leaving the field of qualitative research,
typically focus groups or generic interviews, to other professionals. <br />
<br />
<strong>The event is open to the public.</strong> <br />
Please contact the Colorno campus for more information:<br />
<a target=""_self"" href=""mailto:colorno@unisg.it"">colorno@unisg.it</a><br />
+39 0521 811 111<br />
<a target=""_self"" href=""/eng/press.php""><br /><strong>
-&gt; See more press releases</strong></a><br />
<br />"|2006-06-08
Master Stages in France and Spain||"<div align=""center""><h3><strong>Master in Food Culture Stages Underway</strong></h3></div><br />The students of the international <strong>Master in Food Culture: Communicating Quality Products</strong> are in the midst of their stages, educational field trips that will take them all over Italy and the rest of Europe to study quality food culture and how to communicate it. <br />On May 28 the group of students from the United Kingdom, Italy, France, Canada, Taiwan, Japan, Germany, Austria and Sweden travelled from the <strong>Colorno campus of the University of Gastronomic Sciences</strong> to Dijon, in the heart of <strong>Burgundy</strong>. Based in the city, the students spent the next nine days exploring one of France&rsquo;s most gastronomically fascinating regions. Lessons at the Ecole SupÈrieure de Commerce and the University of Burgundy covered themes such as wine communication strategies, terroir in the wine industry and the history of Burgundy wine advertising. Renowned historians Philip and Mary Hyman taught a class on French regional food in a historic context. Outside the classroom, field trips took the students to the Dijon market; Beaune, capital of the C&ocirc;te d'Or; a cheese producer in Gevry-Chambertin; a snail farm; several wineries and the Imaginarium in Nuits-Saint-Georges, a brand-new innovative tourist destination dedicated to sparkling wines. <br />Currently back in Colorno, the students have only a few days before their next stage, in Spain from June 20 to July 2. Here they will stay in <strong>Barcelona</strong> before transferring to nearby Vic. They will visit Catalonian wineries such as Freixenet, Barcelona&rsquo;s famous Boqueria market and an oil producer, as well as learning about projects and organizations such as the Year of Gastronomy in Barcelona, the European Markets assocation, and the Fundaci&ograve;n vivir el Mediterraneo, which promotes the Mediterranean way of life. In Vic the students will attend lessons at the University of Vic, including a conference on the communication of traditional products, a seminar on the semiotics of branding, and a class with representative for media and communications for Alimentaria, Barcelona&rsquo;s international food exhibition.<br />These two stages represent unique learning opportunities for the Master students: a chance to study French and Spanish models and compare them to what they have seen in Italy, a chance to see in real life what they have studied in the classroom and a chance to hear from local experts about the communication of food in the real world.<br /><strong><a href=""/eng/press.php"" target=""_self""><br />-&gt; See more press releases</a></strong><br />"|2006-06-14
European Stages in July||"<div align=""center""><h3><strong>Gastronomic Sciences Students Explore the Culinary Delights of Northern Europe from Champagne to Haggis</strong></h3></div><p><br />The second-year students from the <strong>University of Gastronomic Sciences</strong> in Italy will spend <strong>July 10-21 </strong>on
stages (field seminars), learning about the typical products and
gastronomic traditions of four very different European countries: <strong>Scotland, France </strong>(focussing on the Champagne region)<strong>, Germany </strong>and <strong>Hungary</strong>. <br /><br />Each
destination comes with a host of preconceptions and prejudices that the
stages will try to challenge. Scotland is known for having one of the
worst diets in Europe, the Champagne region of France is famous for its
namesake sparkling wine and not much else, the stereotype of German
food limits it to sausages, bread and beer, while beyond goulash the
pleasures of Hungarian cuisine are little appreciated. These stages
will open up to students the whole panorama of four regional foodways,
from <strong>Aberdeen Angus beef</strong> to <strong>Reims&rsquo; <em>biscuit rose</em> </strong>to <strong>Mosel Riesling</strong> to <strong>Penyige plum jam</strong>. <br /><br />The group travelling to <strong>Scotland </strong>will begin their stage in the far north, on the <strong>Isle of Skye</strong>,
where the Slow Food Founding Congress was held last August. At the
Sabhal M&ograve;r Ostaig college the students will be introduced to the
history, geography, culture and environment of the <strong>Scottish Highlands </strong>and
take a study walk to see a native forest regeneration project. Other
visits include trips to a pork and venison producer, an organic salad
grower, a free-range egg farm, a strawberry grower and a &ldquo;taste of
Skye&rdquo; lunch at the famous Three Chimneys restaurant, which has done
much to raise the reputation of Scottish cooking. A traditional ceildh
dance, a wildlife cruise in a glass-bottomed boat and a seafood
barbecue on the beach round out the program on Skye. Subsequent days
see the students in <strong>Aberdeenshire, Perthshire </strong>and<strong> Fife</strong>,
visting a renovated water-powered mill that produces oatmeal and bere
(an ancient kind of barley), an organic micro-brewery, a single-malt
whisky distillery, an artisanal bakery and a breeder of Aberdeen Angus
cattle. The stage concludes in and around the capital <strong>Edinburgh,</strong>
with a final dinner featuring Scotland&rsquo;s national dish, haggis, a
mixture of sheep offal, oatmeal and spices traditionally cooked in a
sheep&rsquo;s stomach. <br /><br />In <strong>France</strong>'s northeastern province of <strong>Champagne</strong>, another group will be based in the Roman city of <strong>Reims</strong>,
where the students will have ample opportunity to learn about and taste
the world&rsquo;s most famous sparkling wine. Veuve-Cliquot Ponsardin, one of
the biggest names in Champagne production, will guide the students
through a series of lessons on the <em>mÈthode champenoise</em>
and the
marketing of Champagne, as well as taking them on guided tours of the
vineyards and winery. However the stage will also explore the other
gastronomic treasures of the area, with a visit to a farm breeding the
Ardenne Red turkey, a tour around Reims visiting its best food stores,
a French cheese tasting, a visit to a chocolaterie and to a duck farm
which produces foie gras. At a traditional pastry-maker in Reims, the
students will learn about traditional biscuit rose, pink cookies that
pair perfectly with Champagne, as well as gingerbreads, sablÈs,
galettes, palmiers and meringues. Culture and history will be touched
on in visits to the cathedral of Reims and Hautvillers Abbey, while on
July 14 the students will have the chance to participate in Bastille
Day celebrations. <br /><br />The stage in <strong>Germany</strong> will begin in the <strong>Mosel </strong>region,
renowned for its wine. Visits to local wineries and vineyards such as
the famous Wehlener Sonnenuhr and Bremmer Calmont (the steepest in
Europe) will be complemented by tastings of local products and
traditional dishes. In <strong>Trier</strong>, the oldest city in
Germany, classes at the university will cover the sociology and history
of food in the country. A boat trip down the Mosel river will be
accompanied by an explanation of the local geology and a guided wine
tasting. Later the same day a shopping excursion to &ldquo;Germany&rsquo;s best
supermarket&rdquo; will provide German products to be eaten during a picnic
in a vineyard. For the second week the stage will transfer to <strong>Franconia</strong>, in and around <strong>Bad Mergentheim</strong> and <strong>W&uuml;rzburg</strong>.
Here topics will again include wine, but there will also be a focus on
beer, with visits to breweries, tastings and food pairings. The last
day in Germany includes a visit to a farm where different kinds of
heirloom potatoes are grown organically and a conference with Otto
Geisel, President of Slow Food Germany. <br /><br />The students in <strong>Hungary</strong> will start their stage in the capital, <strong>Budapest.</strong>
Here, at the Museum of Agriculture, they&rsquo;ll have an introduction to the
traditional foods and wine produced throughout the country. The next
day they&rsquo;ll visit the Kozponti V&agrave;s&agrave;rcsarnok, the Grand Central Market,
and lunch on street foods. Following days bring trips to a farm
producing the Slow Food Presidium Mangalica sausage, a smoked salami
made with the meat of the ancient Mangalica breed of pigs noted for
their curly coat and flavorful pork. Other products studied include
typical Penyige plum jam, p·linka (fruit brandy) and heirloom breeds
such as the racka sheep and grey Hungarian cattle. Traditional dishes
such as the spicy beef and paprika stew goulash and grilled meat
szallona will also be studied and of course tasted. The last two full
days, in and around the town of <strong>Tokaj,</strong> will be dedicated to wine, with visits to wineries, cellars and tasting rooms.  </p><p><strong><a href=""/eng/press.php"" target=""_self"">-&gt; See more press releases <br /></a></strong><br /></p>"|2006-06-29
"Stages in France, Austria, Friuli Venezia Giulia and Valle d\'Aosta"||"<h3 align=""center""><strong>Regional Stages in France, Austria, Friuli Venezia Giulia <br />
and Valle d&rsquo;Aosta</strong></h3>
<br />
From <strong>June 26 to July 7</strong> four groups of 15 students each from the
first year of the degree course of the University of Gastronomic
Sciences will be on stage in France, Austria, Friuli Venezia Giulia and
the Valle d&rsquo;Aosta. For two groups these will be their first stages
outside of Italy; the other two will have their turn in September when
they will travel to Portugal and Ireland. <br />
<br />
<strong>France</strong>&rsquo;s food and wine are famous throughout the world, and the
country boasts many gastronomically rich regions. One of these is the
Rh&ocirc;ne Valley, renowned for its excellent wines and other high-quality
typical products. The first stop on the itinerary for the students is
to see the production of Queyras blue cheese, followed by a day
dedicated to herbs and spices. Other products subject to study, visits
and tastings include the goat&rsquo;s milk cheeses Banon and PÈlardon,
lime-blossom tea, spelt wheat, olive oil, Serhnac apricots and
artisanal chocolate, including a tour of the Valrhona factory. Wine is,
of course, fundamental, and the appellations studied include
Ch&acirc;teauneuf-du-Pape and Clairette di Die, The trip concludes with a
visit to the renowned Maison M. Chapoutier winery.<br />
<br />
The stage in <strong>Austria</strong> will be based in the southeast region of
Styria, and will start in the medieval city of Graz. Here the students
will visit the farmers&rsquo; market and learn about direct marketing, as
well as touring the historic town center. During the next ten days
they&rsquo;ll study a project to protect and promote local pig breeds such as
Mangalitza and Turopoljie, the production of deep-green Styrian
pumpkinseed oil, the excellent beef of Almochsen Alpine oxen, and the
Sulmtaler chicken breed. Also on the itinerary are a tasting of
Austrian raw-milk cheeses, a visit to an artisanal producer of schnapps
and single-variety apple and pear vinegars and a lesson on aquaculture
at a renowned trout farm.  <br />
<br />
In <strong>Friuli Venezia Giulia</strong>, the stage will focus on traditional
production that&rsquo;s deeply rooted in the land. Beginning with an
introductory lesson on the historic traditions of Friulian gastronomy,
later classes will examine in detail the wines of the region, studying
the terroir and different production methods. Similarly detailed study
will be devoted to cured meats such as San Daniele and Sauris prosciutto and cured goose products such a mortadella and
foie gras. The entire chain of production will be covered, from the
raising of the animals, processing techniques, aging, nutritional and
sensory aspects, sales and marketing, and of course tasting. One day
will be dedicated to the grappas produced at the historic Nonino
distillery. Other topics for the stage include the Slow Food Presidium
Pitina, a very unusual preserved meat from Pordenone, and Montasio
cheese. <br />
<br />
In the northern, Alpine <strong>Valle d&rsquo;Aosta</strong>, the students will follow
different lessons on the history of the region, concentrating on
aspects of its agriculture including the characteristics of mountain
agriculture, the particularities of the landscape, and the history of
traditional <em>valdostano </em>cuisine. Typical products to be studied
include Fontina cheese, practically a symbol of the region. The
students will study what kinds of cows produce the milk, how they are
bred and raised, their diet, the milking and cheesemaking processes and
where and for how long the cheese is aged. One day will be dedicated to
a visit to a mountain cheesemaker to observe the milking and to better
understand the resources of the Alpine pastures. In addition to the
region&rsquo;s dairy products the stage will also focus on the wines produced
in the mountains and typical cured meats such as Lardo di Arnard and
Jambon de Bosses. <br />
<strong><a target=""_self"" href=""/eng/press.php""><br />
-&gt; See more press releases</a></strong><br />"|2006-06-21
Teaching Highlights: The Future of Wine||"<p align=""center""><strong>TEACHING HIGHLIGHTS OF THE MONTH: JULY<br />
</strong></p>

<p align=""center""><strong>Conference: &quot;The Future of Wine&quot;<br />
</strong></p>

<p>
</p>
<p> </p>



<table border=""0"">
<tr>
<td valign=""top"" align=""left""><strong>Title:</strong></td>
<td>
<p align=""justify"">Conference<strong>: &quot;The Future of Wine&quot;</strong>. Moderator: <strong>Nicola Perullo </strong>(Academic Coordinator at the University of Gastronomic Sciences)<strong> </strong></p></td></tr>
<tr>
<td valign=""top"" align=""left""><strong>Presentations:</strong></td>
<td>
<p align=""justify""><strong>Domenico De Masi </strong>(Lecturer on the Sociology of Work at the University of Rome La Sapienza); <strong>Vincenzo Ercolino </strong>(President of the Feudi di San Gregorio winery); <strong>Giacomo Mojoli </strong>(University of Gastronomic Sciences); <strong>Daniele Cernilli </strong>(Gambero Rosso); <strong>Marc ParcÈ</strong> (President of the Seve association nationale de vignerons); <strong>Ampelio Bucci</strong> (Academic Coordinator of the Master in Management of Made in Italy at IULM University); <strong>Carlo Petrini </strong>(President of Slow Food).</p></td></tr>
<tr>
<td valign=""top"" align=""left""><strong>Where:</strong></td>
<td>
<p align=""justify"">Aula Magna, University of Gastronomic Sciences, <strong>Pollenzo</strong> campus </p></td></tr>
<tr>
<td><strong>When:</strong></td>
<td>Wednesday <strong>July 18</strong>, 2006; 9.30am </td></tr>
<tr>
<td><strong>Open to the public:</strong> </td>
<td valign=""bottom"" align=""left"">Yes </td></tr>
<tr>
<td><strong>For more information:</strong></td>
<td valign=""bottom"" align=""left""><a href=""mailto:info@unisg.it"">info@unisg.it</a></td></tr>
</table>"|2006-07-10
Master Stage in Piedmont||"<div align=""center""><strong>The Master of Gastronomic Sciences Students Arrive in Piedmont to Study Wine and Much More<br /></strong></div><br /><div align=""justify""><p><strong>From July 18-25</strong> the northern Italian region of <strong>Piedmont</strong> will be the classroom for the students of the Master of Gastronomic Sciences and Quality Products. The region&rsquo;s famous wines such as Barolo and Barbaresco will of course be studied, but so will the native Piedmontese breed cows, organic rice, cheeses and other typical local products. <br />A quality product, especially if is &ldquo;alive&rdquo; like wine, needs excellent raw materials and experienced producers, but its container is also important. The stage will start with a visit to a modern family company that make barriques and barrels, to study the tradition of barrel-making and timber seasoning. The next day will be dedicated to visiting different vineyards and wineries in the Langhe and Monferrato hills. Piedmont is well known also for its cheese production. The students will attend classes on the technology and microbiology of cheeses and will learn everything there is to know about two Slow Food Presidia: Roccaverano robiola and Macagn. They will also spend a night at an Alpine refuge, Zar Senni, at an altitude of 1,664 meters.<br />One day will cover the Piedmontese breed cows. The breeding, the different cuts of the meat, the packaging, the preservation, the importance of traceability and cooking methods are some of the topics that the students will explore during this day.<br />The last days are dedicated to the study of the rice, its cultivation, history, and different varieties. The lessons will be held at the Tenuta Colombaia of Livorno Ferrarsi near Vercelli.</p><p><strong><a href=""/eng/press.php"" target=""_self"">-&gt; See more press releases</a></strong>&nbsp;</p></div><br />"|2006-07-18
Piedmontese Universities||"<div align=""center"">
<h3>New Agreement Signed Between Piedmontese Universities and Regional Government<br />

</h3>
<br />

</div>
<br />
Today, Friday July 28, 2006, the Region of Piedmont, the University of
Turin, the Turin Polytechnic, the University of Eastern Piedmont and
the University of Gastronomic Sciences signed
a policy agreement to work together to promote activities and
initiatives that will help favor and sustain development in the region.
<br />

<br />

&ldquo;This marks an important step in the constitution of Piedmontese
University System,&rdquo; explained the Andrea Bairari, the Regional
Councillor for Universities and Research. &ldquo;Starting with the
significant accumulated historical, cultural and scientific heritage of
these institutions, it will work in a coordinated way to help
Piedmontese development. <br />

<br />

&ldquo;The Region of Piedmont recognizes universities as primary players in
cultural, civil and social renewal,&quot; he continued. &quot;There are already
many initiatives in progress which see the region and universities
working together in different fields. Now we will identify common
objectives and projects to help work out together the best use of the
resources dedicated to university development.&rdquo;  <br />

<br />

Alberto Capatti, Dean of the University of Gastronomic Sciences,
commented, &ldquo;The best reply to complexity and globalization is the
creation of multidisciplinary and inter-institutional hubs of teaching
and research. The existence of a single space for Piedmontese
universities, within which will work four institutions, means a great
potential for development, with the unprecedented ability to create new
relationships and accords and a network of interests with other
universities, institutions and industries.&rdquo; <br />

<a target=""_self"" href=""/eng/press.php""><br /><strong>
-&gt; See more press releases</strong></a><br />"|2006-07-28
September Regional Stages Around Europe||"<div align=""center"">
<h3><strong>Regional Stages in Portugal, Ireland, Veneto and Puglia</strong></h3>
</div>
<p><br />
From <strong>September 4 &ndash; 14, 2006</strong> four groups of 15 students each from
the first year of the degree course of the University of Gastronomic
Sciences will be on stage in Portugal, Ireland, Veneto and Puglia to
learn about the typical products and gastronomic traditions of these
regions.<br />
<br />
<strong>Portugal</strong> will be the destination for one group. The first
destination will be Porto and the spectacular Douro region where the
students will study Port wine: vinification, ageing, different types of
Port and the AOC Douro wines, with a day will be dedicated to the Port
and Douro Denominations of Origin. Then the students will visit some
shepherds of the ancient indigenous sheep breed churra de terra quente.
Next stop will be Aveiro, a town famous for its artisanal salt pans and
cod fishing; the students will visit some old cod-fishing boats and a
modern cod drying and freezing company. They will also study a Ark of
Taste product: Broha de Milho corn bread.<br />
<a href=""/eng/stage_portogallo.php"" target=""_self"">-&gt; Learn more about the stage in Portugal</a><br />
<br />
In <strong>Ireland</strong> the students will explore many of the country's
typical products: Guinness beer, raw milk cheeses, seafood. The stage
will begin at the headquarters of Bord Bia, the organization
established by the Irish government for the marketing, development and
promotion of Irish foods and drinks, where they will attend a lesson
about Irish typical products. A whole day will be dedicated to
Guinness; after a tour of the Guinness Storehouse, the group will learn
about the chemistry, the beer-making process, the raw materials,
malting, fermentation, maturation and blending. They will also learn
through a comparative tasting session how to recognize and appreciate
the beer's sensory characteristics. The stage will also focus on
butter, Irish raw milk cheeses and the wild Atlantic salmon and how it
is smoked.<br />
<a href=""/eng/stage_irlanda.php"" target=""_self"">-&gt; Learn more about the stage in Ireland</a><br />
<br />
In <strong>Veneto</strong> the stage will begin with an introduction to the
products and gastronomy of the Veneto region. One of the main focuses
will be wine which will be explored studying the production process,
fermentation and vinification in steel and wood for famous wines like
Soave, Valpolicella and Prosecco. During the rest of the stage they
will study rice, visiting paddyfields and learning the history and the
cultivation of rice, and two Slow Food presidia: the Malga Monte
Veronese cheese and the Moleche lagoon crabs. A day will be dedicated
to the CAM facility in Chioggia, the biggest import/export company of
bivalve mollucs, concluding with a lesson on the history and tradition
of fishing in Chioggia and Veneto.<br />
<a href=""/eng/stage_veneto.php"" target=""_self"">-&gt; Learn more about the stage in Veneto</a><br />
<br />
In <strong>Puglia</strong> the students will focus on traditional productions
tied in the land. Beginning with an introductory lesson on the history
and culture in Salento, later classes will examine in detail the
Puglian enology from a historical and geographical point of view.
However the stage will also explore olive oil production and the
history and geography of fishing in Puglia. The students will also
visit Gallipoli to see the violetto crayfish auction. Other topics for
the stage include cheese production and industrial and artisanal
production process for pasta and bread.<br />
<a href=""/eng/stage_puglia.php"" target=""_self"">-&gt; Learn more about the stage in Puglia</a><br />
<strong><a href=""/eng/press.php"" target=""_self""><br />
-&gt; See more press releases</a></strong><br />
<br />
<br />
</p>"|2006-08-29
First Stages Outside Europe||"<div align=""center"">
<h3><strong>First Stages Outside Europe:</strong><strong><br />
</strong></h3>

<h4><strong>Students to Study Food Culture in Australia,<br />
India, Japan and the United States</strong></h4>
</div>
<p><br />
The second-year students of the undergraduate degree course in
Gastronomic Sciences will be finishing their academic year in September
with a series of stages which will take them around the world in the
pursuit of quality food culture, typical products and regional cuisine.
These are the first stages, or field seminars, that the <strong>University of Gastronomic Sciences </strong>has held outside Europe.  <br />
    <br />
From <strong>September 18 to 29</strong>, divided into four groups, the students
will be travelling to either Australia, India, Japan or the United
States, where they will be based in a gastronomically rich region in
order to study at first-hand the diversity of regional food and
beverage production. The stages are an integral part of the degree
course at the University of Gastronomic Sciences, providing students
with a global perspective and reducing the gap between the academic and
professional worlds. <br />
<br />
The group in <strong>Australia</strong> will be based in the state of South
Australia, starting out in the city of Adelaide with a visit to the
central market, a class at the University of Adelaide and a visit to a
marine innovation research center. Then it's on to the Barossa Valley
to learn about Australian winemaking and wine tourism, visit an organic
garden and attend a sausage-making workshop at a sheep farm. Further
trips include a tour of McLaren Vale, a cockling excursion on the beach
in Goolwa and a look at the cheese, wine and olive oil made in the
Fleurieu Peninsula. Then it's a few days on Kangaroo Island to study
seafood like lobster, abalone and freshwater crayfish and learn about
the island's famous honey made by Ligurian bees imported from Italy in
the 19th century. Throughout the stage, organized with the help of Food
SA and Slow Food SA, students will have the chance to get a truly local
perspective as some nights they will be staying in the homes of Slow
Food members, food and wine producers and volunteers.<br />
<strong><a href=""/eng/stage_australia.php"" target=""_self"">-&gt; More information on the Australia stage</a></strong><br />
 </p>
<p>After a few days in Delhi, visiting the Khari Baoli and Chandhi Chowk markets and the Taj Mahal, the <strong>India</strong>
stage group will transfer to Uttaranchal, where they will stay at the
Navdanya organic farm and Bija Vidyapeeth college for earth democracy.
These are part of the Research Foundation for Science, Technology and
Ecology, founded by economist and environmentalist Dr. Vandana Shiva.
Each day after early morning yoga the students will study organic
farming, soil ecology, agroecology, the dangers of chemicals and
eco-friendly alternatives to fertilizers and pesticides like composting
and bio-agents. Biodiversity and seed conservation will be important
themes, as will eco-gastronomy, with many practical cooking lessons on
traditional Indian cuisine included in the program. The students will
also have the chance to visit farmers and local farming communities in
the Uttaranchal hills.<br />
<strong><a href=""/eng/stage_india.php"" target=""_self"">-&gt; More information on the India stage</a></strong><br />
 </p><p>In <strong>Japan</strong> the focus will be on the country's rich
culinary traditions and on typical products like rice, sake and beef.
In Nakaniida paddyfields they will learn about an integrated method of
duck and rice production and organic vegetable cultivation, while in
Iwaizumi they will visit a Tankaku cattle farm and taste the
high-quality, low-fat beef that they produce. Soba noodles will be
sampled after a visit to a buckwheat farm, and one day will be spent at
a historic confectioner and tea room learning the secrets of wagashi,
traditional Japanese sweets. Perhaps the most famous Japanese food,
sushi, will be the object of several days of study, with practical
classes in hand-formed nigiri made with tuna, cuttlefish, shrimp,
salmon and conger eel and rolled makimono, as well as a field trip to
Tokyo's Tsujiki fish market and tuna auction.<br />
<strong><a href=""/eng/stage_giappone.php"" target=""_self"">-&gt; More information on the Japan stage<br />
</a></strong></p><p>Meanwhile the stage in the <strong>United States</strong>
will
take the students to California, where they will be based in San
Francisco and the famous wine-producing regions of Napa and Sonoma.
Here they will be immersed in the multi-ethnic food culture and rich
agriculture of one of the USA's largest states. Study trips include a
trip to a biodynamic farm and a tasting workshop to demonstrate the
effects of different types of soil on produce. Artisanal cheeses,
sustainably oysters and organic jams and marmalades are some of the
other
products which will be studied, as will farmers' markets (including the
famous Ferry Plaza market) and sustainable fishing. Throughout the
stage there will be an emphasis on comparing and contrasting, with
visits to large-, medium- and small-scale farms and wineries giving the
students an overall perspective taking in the whole range of
agricultural models.<br />
<strong><a href=""/eng/stage_statiuniti.php"" target=""_self"">-&gt; More information on the United States stage</a></strong><br />
</p><p>These stages are designed to be formative experiences for the
students, giving them not only an in-depth look at the food and
traditions of the specific regions, but also immersing them in a
foreign culture and broadening their horizons. We hope they will return
to Pollenzo ready for the start of their third and final year in the
degree course inspired and enriched by their adventures on stage.<br />
<strong><a href=""/eng/press.php"" target=""_self""><br />
-&gt; See more press releases</a></strong><br />
</p>"|2006-09-12
Inauguration 2006/2007 Academic Year||"<h4 align=""center""><strong>Inauguration of the 2006/2007 Academic Year</strong></h4>
<p>On Monday October 2, 2006, at 4.30pm in the Teatro Politeama Boglione in
Piazza Carlo Alberto, Bra (Cn), the new academic year of 2006/2007 will be
officially inaugurated. In addition to the Dean, <strong>Alberto Capatti</strong>, in attendance will also be <strong>Francesco Rutelli</strong>, the Deputy Prime Minister and Minister of National Heritage and Culture and Slow Food President Carlo Petrini.<br />
This ceremony will mark the third year of existence for the University
of Gastronomic Sciences, the year which will see the degree course
produce its first graduates. The University of Gastronomic Sciences,
the first in the world dedicated entirely to the study of food culture,
was founded by the international association <strong>Slow Food</strong> in collaboration with the regional authorities of Piedmont and Emilia-Romagna. It has two campuses: one in <strong>Pollenzo</strong> (Province of Cuneo), where the three-year undergraduate degree course is held, and one in <strong>Colorno</strong> (Province of Parma), dedicated to the postgraduate Masters. <br />
There are currently over 220 students enrolled in the courses at the
two campuses, and they come from all over the world: Austria,
Australia, Brazil, Canada, France, Germany, Great Britain, Greece,
Ireland, Japan, Kenya, Mexico, the Netherlands, Spain, Sweden,
Switzerland, Taiwan, Trinidad and Tobago, Turkey, the United States and
of course Italy. Already in its third year, the students from countries
outside Italy are already over a third of the total student body,
demonstrating the <strong>strong international character</strong> of the
university, thanks to the teaching of renowned experts, professionals
and academics and the high quality of the courses. <br />
<strong /><br />
<strong><a href=""/eng/press.php"" target=""_self"">-&gt; See more press releases</a></strong><br />
 </p>"|2006-09-25
Teaching Highlights: Wolfgang Meyerhof||"<div align=""center""><strong>TEACHING HIGHLIGHTS OF THE MONTH: NOVEMBER<br />
<br />
WOLFGANG MEYERHOF</strong><br />
<br />
<div align=""left""><br />
<table border=""0""><tr><td><strong>Who:</strong></td><td><strong>Professor Wolfgang Meyerhof&nbsp;</strong></td></tr><tr><td><strong>Title:</strong></td><td><strong>Impact of Taste on Diet</strong></td></tr><tr><td width="""" valign=""top"" height="""" align=""""><strong>Abstract:</strong></td><td>Humans
and mammals use their sense of taste to sample information about the
chemical properties of their food. They distinguish five basic taste
qualities: sweet, umami, bitter, sour and salty, with each quality
having a separate physiological role. Perception initiates on the
tongue and other parts of the oral cavity through the interaction of
taste compounds with specialized receptor cells that are assembled into
morphologically distinct structures. The receptor cells are
specifically excited by stimuli of only one taste quality for which
they use definite receptor proteins and signaling molecules. Thus,
taste receptors represent the devices that translate chemical
structures into sensations and, through their biochemical properties,
determine sensory sensitivities. Taste receptors exist as variants
creating different tongues in different people and accounting for
perceptual diversity in the human population. Excitation of taste
receptor cells elicits nerve impulses that are conveyed in discrete
steps to the cerebral cortex, where the activities of nerve cells
represent information about the chemical content of the oral cavity.
This information is integrated with other sensory information, such as
sight and smell of food in the context of nutrition. Metabolic
consequences of ingested food form taste memory traces that determine
future handling of known and novel foods. <br />
</td></tr><tr><td width="""" valign=""top"" height="""" align=""""><strong>Bio:</strong></td><td>&nbsp;Wolfgang
Meyerhof studied biochemistry in Hannover and Berlin, Germany. He
reached his PhD in 1984 at the Free University of Berlin with research
in developmental biology. His postdoctoral training from 1984 to 1986
at Berlin and Bern, Switzerland, in molecular biology was based on the
analysis of globin gene functions in the clawed frog X. laevis. As
research associate from 1986 to 1994, University Hospital Hamburg,
Wolfgang Meyerhof cloned and analyzed the structure, function and
regulation of various neuropeptide hormone receptors. Since 1994 he is
a university professor for molecular genetics at the University of
Potsdam and Head of the Department of Molecular Genetics at the German
Institute of Human Nutrition Potsdam-Rehbruecke. His current research
interest is molecular biology of taste. In 2000, he won the
German-French Gay-Lussac/Humboldt prize.</td></tr><tr><td><strong>When:</strong></td><td>&nbsp;11.15am, Friday November 3, 2006 <br />
</td></tr><tr><td><strong>Where:</strong></td><td>&nbsp;UNISG Pollenzo campus<br />
</td></tr><tr valign=""top"" height="""" align=""""><td><strong>For more info:<br />
      </strong></td><td width="""" valign=""bottom"" height="""" align="""">&nbsp;<strong /><strong><a target=""_self"" href=""mailto:info@unisg.it"">info@unisg.it</a></strong></td></tr></table><br />
</div>
</div>"|2006-10-18
Exhibition: Beatriz Morales||"<h3 align=""center""><strong><strong>Exhibition &quot;Mujeres&quot; at the University of Gastronomic Sciences: Works by the Mexican artist Beatriz Morales</strong></strong> </h3>
<p>As part of the event <strong>Terra Madre 2006</strong>, held in Turin from October 26 to 30, the Mexican artist <strong>Beatriz Morales</strong>
will be holding an exhibition of 15 of her works, highly expressive
studies of women. Following Terra Madre the exhibition will then
transfer to the <strong>University of Gastronomic Sciences</strong>, where it will be on display until November 30. <br />
<br />
<strong><a target=""_blank"" href=""/upload/docs/Beatriz%20Morales.pdf""><strong>-&gt; Download the poster (pdf)</strong></a></strong></p><p><strong><br />
Opening hours:<br />
</strong><br />
October 26-30<br />
Salone del Gusto, Lingotto, Turin<br />
open every day from 11am to 6pm<br />
<br />October 26 - November 30<br />
University of Gastronomic Sciences, Pollenzo<br />
October 26-30 every day from 11am to 6pm<br />
Friday November 3, 10, 17 and 24 from 3pm to 7pm<br />
Saturday and Sunday November 4-5, 11-12, 18-19, 25-26 from 11am to 6pm<br />Thursday November 30, exhibition closing, from 11am to 6pm<br />
</p><p><strong><br />
For more information:</strong><br /><strong>
Per informazioni:<br />
</strong>Associazione Il Fondaco <br />

Via Cuneo, 18&nbsp; Bra<a href=""mailto:k.moralestorres@studenti.unisg.it"" target=""_self""><br />

</a><a target=""_self"" href=""mailto:Il.fondaco@tiscali.it"">Il.fondaco@tiscali.it &nbsp;&nbsp;&nbsp; &nbsp;&nbsp;&nbsp; <br />
</a>Tel.3397889565<strong><strong><br />
<br />
<strong><a href=""/eng/press.php"" target=""_self"">-&gt; See more press releases </a></strong><br />
</strong></strong></p>"|2006-10-20
Salone del Gusto and Terra Madre||"<div align=""center"">
<h4><strong>The University at Salone del Gusto and Terra Madre</strong></h4>
</div>
<p>The two biggest events on the Slow Food calendar will also see the participation of the University of Gastronomic Sciences. <br />
From <strong>October 26-30</strong> Turin will host the <strong>Salone del Gusto</strong>, the leading international show dedicated to quality artisanal food and wine products, and <strong>Terra Madre</strong>,
the world meeting of food communties, which this year will see the
involvement of 5,000 farmers, fishermen and food producers, 1,000 cooks
and 400 delegates from 200 universities around the world. <br />
The University of Gastronomic Sciences will be involved on a number of
levels. The students will be participating as volunteers, organizers or
observers, attending conferences, taste workshops and other events. At
the same time Terra Madre 2006 has created a <strong>network of universities </strong>to
collaborate with the food communities and cooks in defense of
sustainable food production, and the University of Gastronomic Sciences
is central to the Terra Madre network; a natural leader for those
academic institutions in the world working to reinvent and create a
synergy between agriculture and gastronomy with a particular focus on
biodiversity. The university will also be present at both the Salone
del Gusto and Terra Madre, within the Slow Food stands. Here it will be
possible to pick up material on the university and its courses &ndash;
brochures, guides and information on visiting the university &ndash; and talk
with staff who will be on hand to answer any questions. <br />
<br />
<strong><a href=""http://www.terramadre2006.org/terramadre/welcome.lasso"" target=""_blank"">Terra Madre 2006</a> </strong><br />

Oval Lingotto, Via Nizza 230, Turin, Italy<br />

October 26-30<br />

Closed to the public<br />

 <br />
<strong><a href=""http://www.salonedelgusto.com/welcome_eng.lasso"" target=""_blank"">Salone del Gusto 2006</a> </strong><br />

Lingotto Fiere, Via Nizza 294, Turin, Italy<br />

October 26-29, 11am to 11pm<br />

October 30, 11am to 8pm<br />

<br />

For more information please contact the University Communications Office: <br />

<a href=""mailto:comunicazione@unisg.it"" target=""_self"">comunicazione@unisg.it</a></p><p><strong><a href=""/eng/press.php"" target=""_self"">-&gt; See more press releases</a></strong> </p><strong><a href=""mailto:comunicazione@unisg.it"" target=""_self""></a></strong>"|2006-10-23
Open Days 2006/2007||"<div align=""center""><strong>Open Days at the University of Gastronomic Sciences </strong><br /><strong>in the Academic Year 2006/2007</strong><br /><strong>Saturday December 16, Saturday February 17 and Saturday May 19</strong><br /></div><br /><div align=""justify"">The University of Gastronomic Sciences is pleased to announce the dates for its Open Days during the academic year 2006/2007. The university will be open to schools, student groups and anyone else who would like to learn more about our academic programs on <strong>Saturday December 16</strong>, 2006; <strong>Saturday February 17</strong>, 2007; and <strong>Saturday May 19</strong>, 2007.<br /> <br />The <strong>Pollenzo campus</strong> (in the Province of Cuneo, Piedmont), for those interested in the three-year undergraduate degree course, and the <strong>Colorno campus</strong> (in the Province of Parma, Emilia-Romagna), for those interested in the one-year postgraduate Masters , will open to the public <strong>from 10am to 5pm</strong>. <br /><br />During the Open Days university staff will be on hand to explain to visitors the unique nature of the University of Gastronomic Sciences, the first in the world dedicated solely to the study of food culture. Information will be provided on the history of the campuses and the founding of the university by the international Slow Food organization, the courses on offer and their syllabi, the destinations and themes of the stages in Italy and abroad, postgraduate options and job opportunities.  <br /><br />Visitors planning on attending an Open Day are asked to inform the university's Communications Office, which is also available throughout the academic year to organize tours of the campus by appointment. <br /></div> <br /><br />For more information and reservations:<br />Communications Office of the University of Gastronomic Sciences<br /><a target=""_self"" href=""mailto:comunicazione@unisg.it"">comunicazione@unisg.it </a><br />tel. +39 0172 458 507/505/519<br /><br /><br />"|2006-10-24
New University Magazine||"<h3 align=""center""><strong>The New University Magazine: <em>Gastronomic Sciences&nbsp;</em></strong></h3>
<p>The University of Gastronomic Sciences is pleased to announce that its new academic magazine <em><strong>Gastronomic Sciences - Food for Thought</strong> </em>will be launched during Salone del Gusto and Terra Madre, held in Turin from October 26-30. <br />
The magazine will be published twice a year in two languages, Italian
and English, and brings together contributions of interest to
specialists and the general public. <br />
Every issue will treat a specific theme through a debate involving
experts from a range of different fields, whether academics,
journalists or professionals. The projects and research in which the
University of Gastronomic Sciences is involved will also be presented.
The final section will include reviews of related works and explore the
activities on the campuses of Pollenzo and Colorno. <br />
Number Zero includes articles by some of the great names in the field
of food and wine, such as Ann Noble, Carole Counihan, Simone Cinotto,
Miguel Altieri, Massimo Montanari, Allen Grieco and many others. The
magazine is edited by the dean of the University of Gastronomic
Sciences, Alberto Capatti.<br />
<br />
To request a free copy of the magazine Gastronomic Sciences please send your mailing address to <a href=""mailto:comunicazione@unisg.it"" target=""_self"">comunicazione@unisg.it</a>, specifying which language&nbsp; you would prefer (Italian or English).<strong><a href=""/eng/press.php"" target=""_self""> </a></strong></p><p><strong><a href=""/eng/press.php"" target=""_self"">-&gt; See more press releases</a></strong>&nbsp;</p>"|2006-10-25
Teaching Highlights: Woody Tasch||"<div align=""center""><strong>TEACHING HIGHLIGHTS: NOVEMBER</strong><br />
<strong>
</strong><br />
<strong>
WOODY TASCH</strong><br />
</div>


<br />


<br />



<table border=""0"">
<tr><td><strong>Who:</strong></td><td><strong>Woody Tasch<br />
 </strong></td></tr><tr><td><strong>Title:</strong></td><td><strong>The role of capital in support of sustainable development<br />
</strong></td></tr><tr><td width="""" valign=""top"" height="""" align=""""><strong>Bio:</strong></td><td>Woody Tasch is the founder and president of <a href=""http://www.investorscircle.net/"" target=""_blank"">Investors&rsquo; Circle</a>.<br />
</td></tr><tr><td><strong>When:</strong></td><td>Monday November 6, 2006, 4.30pm<br />
</td></tr><tr><td><strong>Where:</strong></td><td>Aula Magna, Pollenzo Campus, University of Gastronomic Sciences<br />
</td></tr><tr><td width="""" valign=""top"" height="""" align=""""><strong>Available material:</strong>&nbsp;</td><td><table border=""0""><tr><td width="""" valign=""top"" height="""" align=""""><strong /><br /></td><td width="""" valign=""top"" height="""" align=""""><a href=""http://www.unisg.it/upload/allegati/conferenza_woody_tasch.pdf"" target=""_blank"">-&gt; download the pdf (2.1 MB)</a><br /><a target=""_blank"" href=""http://www.unisg.it/upload/allegati/conferenza_woody_tasch.mp3"">-&gt; listen to the conference in MP3 (84 MB)</a></td></tr></table></td></tr><tr valign=""top"" height="""" align=""""><td><strong>For more information:<br />
      </strong></td><td width="""" valign=""bottom"" height="""" align=""""> <strong><strong><a target=""_self"" href=""mailto:info@unisg.it"">info@unisg.it</a></strong></strong></td></tr>
</table>"|2006-11-06
Graduation Day at Colorno||"<div align=""center""><h3><strong>The University of Gastronomic Sciences Presents a New Development Plan and Celebrates the First Master in Food Culture Graduates</strong></h3></div><br />The graduation ceremony for the first class of the M<strong>aster in Food Culture: Communicating Quality Products</strong> will be held at <strong>10.45am on Monday November 13, 2006</strong>, at the Reggia di Colorno, the postgraduate campus of the University of Gastronomic Sciences.<br /><br />The conclusion of the first edition of the English-language Master will be held in the presence of the Italian Environment Minister, <strong>Alfonso Pecoraro Scanio</strong>. The 23 graduating students reflect a strong international influences and come from 11 different countries (United States, United Kingdom, France, Canada, Taiwan, Japan, Germany, Austria, Sweden, Brazil and Italy). <br /><br />It will be an important day for the university, which was founded in 2004 by the Slow Food organization in collaboration with the regional authorities of Piedmont and Emilia-Romagna. As well as presenting the graduates with the diplomas, the event will also see the unveiling of a new and ambitious <strong>development plan </strong>for the university, the first in the world dedicated to the study of food culture. <br /><br />In addition to the Environment Minister, other speakers at the ceremony will be the President of the Province of Parma, <strong>Vincenzo Bernazzoli</strong>; the Dean <strong>Alberto Capatti</strong> and President of Slow Food <strong>Carlo Petrini</strong>. <br /><br /><br />For more information:<br /><a href=""mailto:colorno@unisg.it"" target=""_self"">colorno@unisg.it</a><br />Tel. +39 0521 811111&nbsp;&nbsp; &nbsp;&nbsp;&nbsp; &nbsp;&nbsp;&nbsp; &nbsp;&nbsp;&nbsp; &nbsp;&nbsp;&nbsp; &nbsp;<br /><strong><a href=""/eng/press.php"" target=""_self""><br />-&gt; See more press releases</a></strong><br />"|2006-11-09
Thematic Stages in November||"<div align=""center""><h3><strong>November Stages Cover Fishing, Confectionery and Cured Meat</strong></h3></div><p> </p><p>November will see all three years of the degree-course students participating in <strong>thematic stages</strong>, on topics as diverse as fishing, artisanal confectionery and cured meat. <br /><br />On November 6 the third-year students began a stage on <strong>fishing</strong>, with four groups travelling to Emilia-Romagna, Tuscany, Sicily and Veneto to study the fishing industry in Italy from a variety of perspectives.<br /><br />In <strong>Emilia-Romagna </strong>the Po Delta and the eels of the Comacchio Valley (the marinated eel is a Slow Food presidium) were the focus, while in and around Syracuse in <strong>Sicily</strong> the students visited the Porto Palo fish market and studied the role of seafood in local cuisine, traditional fishing techniques, protected marine reserves and the dangers of intensive fishing and water pollution. The rich and varied ecosystem of the Orbetello Lagoon was the destination in <strong>Tuscany</strong>, and much attention was devoted to the local bottarga, a Slow Food presidium produced from mullet roe. Meanwhile in <strong>Veneto</strong> a boat trip on the Venetian lagoon took the students to see the fishing of moleche crabs, eels and mussels, while lake fishing was studied at Lake Garda. <br /><br />Next week it will be the turn of the second-year students, who will be learning the secrets of <strong>artisanal confectionery</strong>, with practical and theoretical lessons on various aspects relating to the preparation and marketing of chocolates, pastries, ice cream and candies. They will visit some of Piedmont&rsquo;s most renowned pasticcerias, and study Slow Food presidia for products like vanilla, chocolate and nuts. <br /><br />The new first-year students, meanwhile, will have their turn the week after (November 20-24), when they will go on their first stages. Four groups will travel to <strong>Tuscany</strong>, <strong>Friuli</strong> or <strong>Piedmont</strong> to study Casentino prosciutto, San Daniele prosciutto, cured goose meat in Palmanova or the cured meats of the Tortona Valleys, a Slow Food presidium. <br /><a target=""_self"" href=""/eng/stage_tematici.php""><strong><br />-&gt; See the detailed stage programs</strong></a></p><p><strong><a target=""_self"" href=""/eng/press.php"">-&gt; See more press releases </a></strong></p>"|2006-11-09
Rita Levi Montalcini||"<div align=""center""><strong>Nobel-Prize Winner and Senator for Life Rita Levi Montalcini Visits Pollenzo</strong><br /></div><br /><br /><div align=""justify""><p>On November 15 Senator <strong>Rita Levi Montalcini,</strong> one of the most important figures in the Italian scientific community, visited the Pollenzo campus of the University of Gastronomic Sciences.<br />During the morning the Nobel-prize winner met the university&rsquo;s Dean, Alberto Capatti, and then talked with some of the students, and was particularly keen to hear from the non-Italians. She demonstrated a strong interest in new initiatives in the field of education and research, like our university.<br />&ldquo;Her presence at a university which teaches Gastronomic Sciences is justified,&rdquo; confermed Alberto Capatti, &ldquo;beyond the fact of her lively intellectual curiosity, her passion for teaching and research which goes well beyond the borders of medicine&rdquo;. </p><p> </p><div align=""justify""><div align=""center"">
<p> </p>

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<p><table width=""505"" height=""132"" border=""0""><tr><td><a href=""/"" target=""_self"" title=""Rita Levi Montalcini"" onclick=""window.open('http://www.unisg.it/upload/images/Montalcini/levi_01_t.jpg','','width=500,height=350');return false;""><img width=""120"" height=""80"" border=""0"" src=""/upload/images/Montalcini/pic_levi_01.jpg"" /></a><br />
</td><td><a href=""/"" target=""_self"" title=""Rita Levi Montalcini"" onclick=""window.open('http://www.unisg.it/upload/images/Montalcini/levi_02_t.jpg','','width=500,height=350');return false;""><img width=""120"" height=""80"" border=""0"" src=""/upload/images/Montalcini/pic_levi_02.jpg"" /></a><br /></td><td><a href=""/"" target=""_self"" title=""Rita Levi Montalcini"" onclick=""window.open('http://www.unisg.it/upload/images/Montalcini/levi_06_t.jpg','','width=500,height=350');return false;""><img width=""120"" height=""80"" border=""0"" src=""/upload/images/Montalcini/pic_levi_06.jpg"" /></a><br /></td><td><a title=""Rita Levi Montalcini"" target=""_self"" href=""/"" onclick=""window.open('http://www.unisg.it/upload/images/Montalcini/levi_04_t.jpg','','width=500,height=350');return false;""><img width=""120"" height=""80"" border=""0"" src=""/upload/images/Montalcini/pic_levi_04.jpg"" /></a><a title=""La Reggia di Colorno"" target=""_self"" href=""/"" onclick=""window.open('http://www.unisg.it/upload/images/stampa/stampa_04.jpg','','width=500,height=350');return false;""><br /></a> </td></tr></table> </p>

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<p> </p>


<div align=""center""><table border=""0""><tr><td><a href=""/"" target=""_self"" title=""Rita Levi Montalcini"" onclick=""window.open('http://www.unisg.it/upload/images/Montalcini/levi_05_t.jpg','','width=350,height=500');return false;""><img width=""80"" height=""120"" border=""0"" src=""/upload/images/Montalcini/pic_levi_05.jpg"" /></a> <br />
</td></tr></table><br />
</div>

<p><br />
</p>


<div align=""left""><p> </p><p>Credits: Davide Rovidone (Unisg's student III year)<br />
</p></div>
</div><p> </p><p> </p><p> </p></div><br /><p> </p></div><br />"|2006-11-16
UNISG at Abbiategusto 2006||"<h3 align=""center""><strong>The University of Gastronomic Sciences at Abbiategusto 2006</strong></h3><h4 align=""center""><strong>Festival of Quality Food and Wine from November 24 to 26</strong></h4>The University of Gastronomic Sciences will be in <strong>Abbiategrasso</strong> from <strong>November 24 to 26</strong>, for the seventh edition of the town&rsquo;s festival, <strong>Abbiategusto</strong>, dedicated to food and wine. The first Italian <strong>Slow City</strong>, Abbiategrasso will devote itself entirely to quality gastronomy and the promotion of local products, becoming for a few days a true capital of taste. <br /><br />The University of Gastronomic Sciences will have its own stand, run by six students. They will be able to provide information about the university, its courses and students services, as well as talking directly about their own personal experiences. During the three days of the festival the students will also hold a number of <strong>taste workshops</strong> for children from the town&rsquo;s elementary schools. <br /><br />For more information about the town of Abbiategrasso and the Abbiategusto event:<br /><a href=""http://www.comune.abbiategrasso.mi.it/"" target=""_blank"">www.comune.abbiategrasso.mi.it</a><br /><br />For more information about the university&rsquo;s participation:<br />University of Gastronomic Sciences Communications Office<br /><a href=""mailto:comunicazione@unisg.it"" target=""_blank"">comunicazione@unisg.it</a><br />tel. +39 0172 458 507/505/519<br /><br />"|2006-11-23
UNISG at JOB&Orienta||"<h3 align=""center""><strong>The University of Gastronomic Sciences at JOB&amp;Orienta 2006</strong></h3><div align=""center""><h4><strong>National Fair Dedicated to Schools, Education and Employment in Verona from November 23 to 25</strong></h4></div>From November 23 to 25 the University of Gastronomic Sciences will be participating in the 16th edition of JOB&amp;Orienta &ndash; entrance Porta E via Belgio, Pavilion 6, stand 158 &ndash; at the Fiera di Verona. The most important Italian event for education, schools and employment will be attended by over 35,000 visitors, with 300 exhibitors and 60 different conferences, workshops and round tables. <br /><br />The University of Gastronomic Sciences will have its own stand in the pavilion dedicated to the world of universities, Pianeta Universit&agrave;, an enormous showcase of the most prestigious public and private universities, with information available on their student services, activities and courses.<br /><br />The staff of the University of Gastronomic Sciences will be available to provide information and answer questions regarding any of the courses, including information on the program of Open Days for 2006/2007. <br /><br />The two campuses of Pollenzo (for the degree course) and Colorno (for the postgraduate Masters) will be open for visits by individuals, schools, groups and anyone else who is interested in finding out more about the university on Saturday December 16, 2006, Saturday February 17, 2007 and Saturday April 28, 2007. During the event in Verona it will be possible to book a visit for one of the Open Days.<br /><br />Entrance to the Salone (<a target=""_blank"" href=""http://fair.veronafiere.it/joborienta"">http://fair.veronafiere.it/joborienta</a>) is free. It will be open from 9am to 6.30pm, at the Quartiere Fieristico di Verona, Viale del Lavoro 8. <br /><br /><br />For more information:<br />University of Gastronomic Sciences Communications Office<br />tel. +39 0172 458 507/505/519<br /><a href=""mailto:info@unisg.it"" target=""_blank"">info@unisg.it</a><br />
<br />"|2006-11-23
Saturday December 16: First Open Day||"<div align=""center"">
<p><strong>Come Visit the University of Gastronomic Sciences<br />
Saturday December 16: First Open Day <br />

of the Academic Year 2006/2007</strong>

</p>
</div>
<p>
On <strong>Saturday December 16</strong> the
doors at UNISG's two campuses in Pollenzo and Colorno will be open to
welcome aspiring students and all those who are interested in finding
out more about the university. We would recommend students interested
in the undergraduate degree course to visit the Pollenzo campus, and
those interested in the postgraduate Masters programs to visit the
Colorno campus. <br />
On the Open Day UNISG
staff will be available to explain to visitors the concept of the
university, the first academic institution dedicated to the study of
Gastronomic Sciences. Information will also be available on the history
of the university&rsquo;s two historic campuses, application procedures and
student services. <br />
During the day a conference
will be held, during which the academic staff will describe the
courses, curriculum, stages, graduate opportunities and the philosophy
behind the university, which is inspired by the work of the Slow Food
organization. <br />
<br />

Below is the detailed program for the Open Day of December 16:<br />
</p>

<p><strong>POLLENZO CAMPUS</strong> </p>

<p>The campus will be open <strong>from 10am to 5pm</strong>.</p>



<p align=""justify"">Welcome point for visitors:<br />

Entranceway to the Agenzia di Pollenzo complex:<br />

Piazza Vittorio Emanuele, 9<br />

Pollenzo &ndash; Bra (Cuneo) - Italy</p>

<p><strong>11:15 am</strong><br />

ROOM 2 &ndash; Agenzia di Pollenzo<br />

Conference: Presentation of UNISG<br />

The UNISG Project: An Innovative Degree Course and Specialized Postgradute Programs</p>

<p>In
the room opposite where the conference is held, besides informational
material about the university, the representatives of the different
offices (academic, registrar&rsquo;s, tutor) will be at visitors&rsquo; disposal to
give information about the teaching program, the application procedure,
the student services and the stages and their educational value. <br />

Guided visits in Italian and English around the campus will leave throughout the day.<br />

It is also possible for school groups to arrange, on request, guided tours of the university throughout the academic year. <br />

</p>

<p>For organizational reasons please inform the Registrar&rsquo;s Office if you wish to attend the Open Day at Pollenzo:<br />

 Tel. <strong>+39 0172 458 511</strong>, <a href=""mailto:info@unisg.it"">info@unisg.it</a><br />

</p>


<p align=""justify""><strong>COLORNO CAMPUS</strong><br />

</p>

<p align=""justify"">The staff of the Colorno Campus will be open from <strong>10am to 5pm</strong>. <br />

</p>

<p align=""justify"">Welcome point for visitors:<br />

Reggia di Colorno, second floor<br />

Piazza Garibaldi, 26 Colorno (Parma) &ndash; Italy<br />

</p>

<p>The staff will introduce the academic program of the two postgraduate Masters: <br />

Gastronomic Sciences and Quality Products (in Italian) and Food Culture: Communicating Quality Products
(in English). Representatives of the different offices will give
information about the application procedure (requirements, necessary
documents, deadlines and costs), student services, teaching
(curriculum, subjects, lecturers, seminars, conferences and tastings)
and the stages and their educational value.<br />

Printed material will also be available. <br />

</p>

<p>For organizational reasons please <strong>inform</strong> the Registrar&rsquo;s Office if you wish to attend the Open Day at Colorno:<br />

Tel. <strong>+39 0521 811 111</strong>, <a href=""mailto:colorno@unisg.it"">colorno@unisg.it</a></p>"|2006-11-29
Applications open February 26||"<P editor_id=""mce_editor_0"">The application process for the three year undergraduate degree course in Gastronomic Sciences for the academic year 2007/08 is available online.</P>
<P editor_id=""mce_editor_0""><BR><A href=""http://www.unisg.it/eng/preiscrizionilaurea.php"" target=_self mce_real_href=""/eng/preiscrizionilaurea.php"">-&gt; For more information on the degree course</A><BR><A href=""mailto:info@unisg.it"" target=_self>-&gt; E-mail us</A><BR></P>"|2007-01-30
Coffee, Industrial Confectionery, Beer in January||"<h3 align=""center""><strong>January's Thematic Stages Cover Industrial Confectionery, <br />Coffee and Beer</strong></h3><p><br />The students of all three years of the degree course have been participating in thematic stages in the second half of January, studying the coffee, industrial confectionery and beer. <br /><br />The first-year students were hosted by Lavazza from <strong>January 29 &ndash; February 2 </strong>to learn about <strong>coffee</strong>, from history to marketing to commodity economics to consumer strategies. <br /><br />From <strong>January 15-19</strong> the second year travelled to a number of large-scale producers of <strong>confectionery</strong> and chocolate, including Baratti &amp; Milano, Elah Dufour, Ferrero, Pastiglie Leone, Caffarel and Lindt &amp; Spr&uuml;ngli to study production technology and processees as well as marketing. <br /><br />The third-years spent five days, divided into three groups, immersed in the world of <strong>beer</strong>. From <strong>January 22-26</strong> they were in Piedmont, Friuli-Venezia Giulia or South Tyrol and Lombardy to learn about the history and production of both artisanal and industrial beers.<br /> <br />For more information:<br /><a target=""_self"" href=""/eng/stage_tematici.php""><strong>-&gt; Thematic Stages</strong><br /></a><br /></p>"|2007-01-30
February Regional Stages from Lombardy to Sicily||"<div align=""center""><h3><strong>From Lombardy to Sicily </strong></h3><h4><strong>The students of the University of Gastronomic Sciences travel through Italy to discover its great regional traditions</strong></h4></div><br />Lombardy, Tuscany, Campania and Sicily: these are the destinations for the regional stages for the second-year students of the Gastronomic Sciences degree course. <br />Divided into four groups, these young people from all over the world will spend two weeks, from <strong>February 5-14</strong>, studying the gastronomic traditions and economic realities of four Italian regions. <br /><br />In <strong>Lombardy</strong> the stage will focus on three areas, Franciacorta, Valtellina and Valchiavenna, and will be characterized by food and wine which is firmly rooted in the territory. One of the most important themes will be wine. Hosted by the Franciacorta Consortium, the students will participate in an introductory seminar on the zone, how the wine is made and the different kinds. Other days will include visits to a range of wineries, such as Bellavista, Contadi Castaldi, C&agrave; del Bosco and Fratelli Muratori. Another destination will be the net-makers Larete and a museum dedicated to nets and fishing. A visit to the Le Frise farm in Artogne, which makes goat cheese from the milk of blond Adamello goats, will include a lesson on cheese-making techniques. In Valtellina the stage will start with introductory lessons on the history, society and gastronomy of the area at IREALP, the Alpine Ecology and Economics Research Institute, followed by a visit to the Nino Negri winery in Chiuro. The students will also learn about some Slow Food presidia like Valtellina buckwheat and Bitto cheese. In Valchiavenna the main topic will be cured meats like bresaola and Slow Food Presidium Goat Violino, an unusual cured meat produced from goat leg and shoulder. <br /><br />In <strong>Tuscany</strong> the spotlight will be on typical Mediterranean products like olive oil, wine and cured meats. The packed program includes a seminar from the Chianti Classico Consortium on the communication of a regional brand and an introduction to the land and the wine. Some Slow Food presidia will also be on the curriculum, such as Valdarno chicken, a breed which has survived only thanks to the small-scale farmers who raise it for their own consumption. Production now follows&nbsp; strict regulations regarding breeding and diet. Zolfino beans, an ancient heritage variety which almost became extinct, and the classic Chianina ox, one of the oldest breeds in Italy, will also be studied. The complete production chain for olive oil will be followed, from fresh olives through the pressing to how the final oil is stored. <br /><br /><strong>Campania</strong> is one of the regions which has had the most influence on the perception of Italian cuisine outside the country. The products studied during this stage are those which characterize &ldquo;Italian&rdquo; food: tomatoes, pasta and pizza. In Naples the students will learn about true Neapolitan pizza, studying its history, basic ingredients (like Slow Food Presidium San Marzano Tomatoes) and preparation techniques, all under the guidance of a master pizzaiolo. <br />The next stop will be Gragnano, a historic site for pasta production, where the students will visit factories and analyze the production chain. The stage continues with a visit to the Sorrento Lemon Consortium, and then in Pozzuoli the students will meet the fishermen belonging to the Puteolani Cooperative and learn about the species found off the Campania coast. Other themes covered include cheese, particularly the renowned mozzarella di bufala campana and maialino nero casertano. One day will be dedicated to pastry and confectionery, from the raw materials to the finished sweets. The students will also meet chef Antonio Tubelli and attend an tasting dinner at his Timpani e Tempura workshop. <br /><br />The island of <strong>Sicily</strong> is rich in culinary traditions, developed over the course of centuries. Here students will be based around Palermo and Trapani, to learn about just a few of the many typical products that make up the region&rsquo;s variegated gastronomic heritage. <br />Many days will be spent on wine, with visits to wineries like Planeta, Florio, Donnafugata, Calatasi, Firriato, Cusumano and Salaparuta. Olive oil and produce like the Slow Food Presidium Late-Harvest Ciaculli Mandarin will also be studied, and one day will be spent on fishing and seafood, including an introductory lesson covering economics and biology and visits to a market and a processing plant. Finally the students will complete their stage with a look at the tradition of Sicilian confectionery, including a visit to the pasticceria of Maria Grammatico in Erice, where they will see sweets like cassata being prepared. <br /><strong><a href=""/eng/press.php"" target=""_self""><br />-&gt; See more press releases</a></strong><br /><br /><br />"|2007-02-08
Visitors Programme 2007/2008||"<div align=""center""><strong>VISITORS PROGRAMME 2007/2008</strong><br /></div><br /><div align=""justify""><p><strong>The University of Gastronomic Sciences</strong> will host aspiring applicants for a week in Pollenzo from <strong>16th April to 31st May 2007</strong>. <br />During this time they will have the chance to get to know the campus, the teachers, the syllabus and the aims of the project and learn how to apply to the degree course in Gastronomic Sciences. <br />A <strong>selection</strong> will be made from among all the candidates with the aim of choosing <strong>15 young people </strong>who are strongly interested in applying to the degree course for the next academic year, 2007/2008. <br />This will be an extraordinary occasion for them to learn more about the teaching program, the philosophy and work of Slow Food and the realities of student life. <br />While participants will be responsible for their own travel expenses, board and lodging will be provided by the University (visitors will be hosted in student housing and can eat at the student canteen). <br />The University will then contact them to provide information on how to apply for this visitor&rsquo;s program. <br />Please note that <strong>the deadline for the application is 30th March 2007</strong>.  You can <a target=""_self"" href=""/upload/docs/Application%20Form_Eng.doc""><strong>download</strong> <strong>the application form here</strong></a>.</p><p><a target=""_self"" href=""/upload/docs/invito%20generico%20ENG.pdf""><strong>-&gt; download the invitation to student visitors<br /></strong></a></p><p align=""left""><strong>-&gt; download Carlo Petrini's letter in <a target=""_self"" href=""/upload/docs/Programma%20visitors%20-%20EN.pdf"">English</a>, <a target=""_self"" href=""/upload/docs/Programma%20visitors%20-%20FR.pdf"">Fran&ccedil;ais</a>, <a target=""_self"" href=""/upload/docs/Programma%20visitors%20-%20IT.pdf"">Italiano</a>, <a target=""_self"" href=""/upload/docs/Programma%20visitors%20-%20GE.pdf"">Deutsch</a>, or <a target=""_self"" href=""/upload/docs/Programma%20visitors%20-%20JP.pdf"">Japanese</a></strong><a target=""_self"" href=""/upload/docs/invito%20generico%20ENG.pdf""><strong><br /></strong></a></p><p> </p></div><br />"|2007-02-14
Third-Year Students Go International and European for March 2007 Stages||"<strong>Third-Year Students Go International and European for March 2007 Stages </strong><br /><br /><div align=""justify""><p>From March 5-20, 2007, the third-year students of UNISG, divided amongst four groups, will travel across Europe and beyond for first-hand studies on the gastronomy and culture of <strong>Kenya, Argentina, Switzerland and Portugal.</strong><br /><br />The group going to <strong>Kenya</strong> will start in Nairobi, with a first visit with the convivium leader of Slow Food Kenya for an introduction to the history, geography, culture, and food of the region. Over the course of subsequent days, they will visit <strong>Nakuru National Park</strong> and tackle the issues of deforestation and lake pollution, and the effect of these factors on the park&rsquo;s wildlife. While there, they will be the guests of the <strong>Kenyan Institute of Agricultural Research.</strong> The students are also scheduled to visit a number of organic farms, to learn about a variety of projects currently under development that play an important role in the local economy. Included in these are the <strong>Macadamia project,</strong> the <strong>Michinda School 4K garden project,</strong> the <strong>Upendo Oyster Mushroom project,</strong> the <strong>Meru Herbs project,</strong> and the <strong>Vanilla Bean cultivation project.</strong> Other food themes to be covered include tropical fruit, tea, coffee, and fish production. The students will experience a variety of dining experiences as well, notably at <strong>Karina Restaurant,</strong> whose chef participated in Terra Madre 2006, along with the <strong>Baobab food community,</strong> who were also Terra Madre participants.<br />--&gt; <a target=""_self"" href=""/upload/docs/PRGKenya06%3A07ItaEng.pdf"">Download the complete Kenyan stage program</a><br /><br />In <strong>Argentina,</strong> study will focus on the areas around Buenos Aires and Mendoza. Upon arrival, the students will visit Liniers Market and attend a cattle weighing and auction, followed by a lesson entitled <strong>&ldquo;Economic deregulation and its effect on market, economic, and sanitary issues.&rdquo;</strong> The Buenos Aires Slow Food convivium will later welcome the students with a typical Argentinian dinner, held in their honor, featuring a tango performance. Following days will see the students exploring the geography and history of the country, as well as participating in a panel discussion entitited: <strong>&ldquo;Slow Food: Good, Clean, and Fair.&rdquo;</strong> A number of days will be dedicated to the study of beef, one of the foods most closely identified with Argentina, along with the distinctive local roasting technique. Other foods and products encountered will be olive oil, wine, and fish. During these two weeks, in addition to the study of typical products, the students will visit such striking locations as the <strong>Cordon del Plata,</strong> a panoramic view reached only on horseback, as well as the town of <strong>Potrerillos,</strong> at an altitude of 2200 m (7200 ft), where the <strong>Jerome microbrewery</strong> is located. Other days will be dedicated to the typical sweets of Argentina, including the renowned <strong>dulce di leche</strong> (dairy-based caramel) and <strong>membrillo</strong> (quince paste).<br />--&gt; <a target=""_self"" href=""/upload/docs/PRG.Argentina06%3A07Ita-Eng.pdf"">Download the complete Argentinian stage program</a><br /><br />Of the European stage journeys, one is dedicated to <strong>Switzerland.</strong> In the city of Bellinzona, the students will be the guests of the the <strong>Hotel and Tourism Secondary School;</strong> later, in Balerna, they will be hosted by <strong>The Agricultural Institute of Mezzana.</strong> Over the course of this time, they will participate in lessons on Ticino cookery and the history of agriculture in Ticino and Switzerland. Many themes will be presented during these days, in particular, cured meat and cheese, and the various steps involved in their processing: production, aging, and conservation. One of the cheeses to be studied is <strong>Zincarlin, a Slow Food presidium product.</strong> In the city of Aubonne, the students will discover a number of varieties of heritage fruits, while in Vevey they will go to the <strong>Alimentarium,</strong> a museum of food. A day will also be dedicated to one of the best known Swiss foods: chocolate. This will include a visit to the <strong>Selchin chocolate factory </strong>where they will learn about different varieties of cacao and the methods used in processing this raw material. A significant additional aspect of this trip will include a visit to <strong>Coop of Switzerland,</strong> a Slow Food partner, and the work being done there to commercialize organic food products.<br />--&gt; <a target=""_self"" href=""/upload/docs/PRGSvizzera06%3A07Ita-Eng.pdf"">Download the complete Swiss stage program</a><br /><br />The <strong>Portugal</strong> stage will begin in the city of Porto. This evocative location will serve as the backdrop to a study of its eponymous wine, including vinification, aging, and the diverse types of <strong>Port</strong> produced. A section will also be taught on quality control and certification, with a day dedicated to the <strong>Porto and Douro denominations</strong> of origin. Later, the students will meet with a community of shepherds who raise <strong>&ldquo;churra da terra quente,&rdquo;</strong> an indigenous breed of sheep with historic roots. The following phase of this stage will be in Aveiro, famed for its <strong>artisanal salt production</strong> and cod fisheries. There the students will visit the old cod-fishing vessels and a modern drying and freezing plant. Wrapping things up is a visit to the production site of <strong>Broha de Milho,</strong> a regional type of corn bread that is one of the products in the Portuguese Ark of Taste.  <br />--&gt; <a target=""_self"" href=""/upload/docs/PRGPort06%3A07ItaEng.pdf"">Download the complete Portuguese stage program</a><br /></p></div>"|2007-03-06
Master Students Graduate||"<h3 align=""center""><strong>Colorno: Students of the Second Edition of the Master in Gastronomic Sciences and Quality Products Receive Their Diplomas on March 11</strong></h3><div align=""center""><strong>UNISG Celebrates the New Graduates and Presents its New Development Projects</strong><br /></div><br />On S<strong>unday March 11, 2007,</strong> at the Reggia di Colorno, the Emilia-Romagna campus for the University of Gastronomic Sciences&rsquo;s postgraduate courses, the students of the second edition of the <strong>Master in Gastronomic Sciences and Quality Products</strong> received their diplomas.<br />The 21 new graduates of the innovate study course, who come from <strong>Italy, Switzerland, the United States, Japan, the UK, Germany and Brazil</strong>, have spent a year studying in Colorno and travelling on study trips around Italy and the rest of Europe to immerse themselves in food culture. <br />During the course they studied a number of products from a humanistic and scientific perspective, including wine, pasta, cheese, meats and cured meats, fruits and vegetables, olive oil and fish. These products make up the European food heritage, and the students gained the tools and skills necessary to promote quality in Italy and abroad. <br />During the academic year, in addition to traditional lessons, the students also spent many weeks gaining first-hand experience of the topics they were studying in the classroom, thanks to the <strong>intense program of stages</strong>, or field seminars, a distinctive feature of this Master. These international study trips create a direct link between theory and practice.<br />It was an important moment in the history of this young university, founded by Slow Food in collaboration with the regional authorities of Piedmont and Emilia-Romagna, and the event was also an opportunity to present some<strong> new development projects</strong>. <br /><br /><br /><em><strong>Program for Sunday March 11:</strong></em><br /><br />11am &ndash; Presentation of the diplomas to the students of the Master of Gastronomic Sciences and Quality Products<br /> <br />12am &ndash; Presentation of the university&rsquo;s development projects<br />With the participation of:<br />Carlo Petrini, President of Slow Food<br />Alberto Capatti, Dean of the University of Gastronomic Sciences<br />Vittorio Manganelli, Director of the University of Gastronomic Sciences<br />Vincenzo Bernazzoli, President of the Province of Parma<br /><br />13 &ndash; Reception at the Antica Corte Pallavicina for all attendees<br /><em><br /><br />For more information:</em><br />Administrative Secretary <br /><a target=""_self"" href=""mailto:colorno@unisg.it"">colorno@unisg.it</a> <br />tel: 0521 811 111<br /><br />"|2007-03-12
The University of Gastronomic Sciences at Campus Orienta Fair in Milan and Vinitaly||"<div align=""justify""><div align=""center""><p><strong>&nbsp;The University of Gastronomic Sciences at<br />Campus Orienta Fair in Milan and Vinitaly<br /><br />Campus Orienta Fair in Milan</strong><br /></p><div align=""justify"">The <strong>University of Gastronomic Sciences </strong>will be present at <strong>Campus Orienta</strong>, a careers and education fair for students to be held at the Datch Forum in Assago, from <strong>March 27-29, 2007</strong>. Staff will be on hand to meet with students, parents and teachers, with informational material and audio-visual support, to present the university&rsquo;s course structure and academic offerings. <br /></div></div><div align=""justify""><strong>For more information:</strong><br /><a href=""http://www.salonedellostudente.com/"" target=""_self"">http://www.salonedellostudente.com/</a><br />Communications Office<br />tel. 0172 458519 - 458507<br /><a href=""mailto:info@unisg.it"" target=""_self"">info@unisg.it</a><br /></div><br /><div align=""center""><strong>The University at Vinitaly<br /></strong><br /></div>From <strong>March 29 &ndash; April 2, 2007</strong>, <strong>UNISG</strong> will be participating in <strong>Vinitaly</strong>, with an information point within the <strong>Slow Food association space</strong>. A key event in the wine world calendar, Vinitaly will be held at Veronafiere in <strong>Viale del Lavoro 8</strong>, Verona. Any participants who are interested in finding out more about the university and its courses is invited to come to the Slow Food stand to speak with UNISG staff. <br /><strong>For more information:</strong><br />Communications Office<br />0172 458 505 / 517<br /><a href=""mailto:info@unisg.it"" target=""_self"">info@unisg.it</a><br /><br /></div>"|2007-03-22
Regional Stages: Ireland, Scotland, Veneto, Emilia-Romagna||"<div align=""center""><h3><strong>First Regional Stages for the First-Year Degree-Course Students </strong></h3><h4><strong>Ireland, Scotland, Veneto and Emilia-Romagna</strong></h4></div><br />From <strong>March 20&ndash;30, 2007</strong>, the students in the first year of the degree course at the University of Gastronomic Sciences will be traveling through Scotland, Ireland, Veneto and Emilia-Romagna. They will be the first regional stages for the young students from all over the world, brought together by a strong passion for gastronomy; and important learning experience that will help bring to life the subjects they have been studying in the classroom since the start of the academic year in October 2006. <br /><br />During the stage in <strong>Ireland</strong> the students will come into contact with different typical local products, including beer, a range of raw-milk cheeses and seafood. The stage will start with a seminar at Bord Bia, the organization created by the Irish government to promote the development of the Irish food and beverage market. One whole day will dedicated to beer and its history in Ireland, including lessons on chemistry, the raw materials, malting, fermentation, aging and blending. Comparative tastings will help them learn how to identify and judge the sensory characteristics. Other topics that will be studied during the stage are butter, Irish whiskey and compost.<br /><br />Traditional products with their roots in the land will be the object of study in <strong>Veneto</strong>. In this northeastern Italian region the students will be able to understand more fully the local products and rich gastronomic culture, focusing particularly on vinification, alcoholic fermentation and the differences between steel and wood in winemaking. Among the wines studied are Soave, Valpolicella and Prosecco. Other themes include cheesemaking, with particular attention paid to organic agriculture, pasta production (including durum wheat and egg pastas) and an IGP product, Cimdolmo white asparagus. The stage concludes with a visit to an agri-tourism farm where the productive experience will be analyzed. <br /><br />A third group of students will be traveling around <strong>Emilia-Romagna</strong>, in the heart of Italy, spending two weeks learning about the cultural and culinary heritage of one of the country&rsquo;s gastronomically richest regions. During the first days in Emilia the students will learn about the following products, tracing their production chains and visiting production facilities: prosciutto di Parma, Parmigiano-Reggiano, culatello di Zibello, traditional balsamic vinegar and Brisighella olive oil. In Romagna the stage is focused on two Slow Food presidia, the Mora Romagnola pig and Raviggiolo cheese. Several days will be devoted to seafood, particularly fish like anchovies and sardines, while one day will dedicated to homemade fresh pasta. <br /><br />The fourth group has the chance to visit <strong>Scotland</strong>, particularly the Highlands and islands. The stage starts in Wark Farm, and following an introduction to the Aberdeenshire region there will be a tasting of the farm&rsquo;s fresh produce. During the first days themes include artisanal bread and whisky. One day is dedicated to Scottish agricultural techniques from prehistory to the present day. Beer and cheese tastings are also included in the program, as are visits to farms where Aberdeen cattle are raised for the famous beef. The second half of the stage takes place in the Shetlands. The first day on these isolated islands will be spent with the Economic Development Unit where they will attend an introductory lesson on the characteristics of the islands. The rest of the stage will be dedicated to typical products like Shetland Bere, a cereal which grows only here and in the Orkneys, mussels, sustainable and organic cod and farmed oysters, including a visit to a shop owned by the crew of a whitefish boat who now process and sell their own catch. <br /><br /><br />"|2007-03-26
Organic Agriculture Thematic Stage||"

<h4 align=""center""><strong><span>Stage on Organic Agriculture for the Third-Year Students
of the University of Gastronomic Sciences</span></strong></h4>




<p class=""MsoNormal""><strong><span></span></strong><span>From <strong>April 16-20</strong>
the students in their final year of the degree course will be learning about
<strong>organic agriculture</strong> on their final thematic stage. </span></p>


<p class=""MsoNormal""><span>A lesson from Carlo
Bazzocchi, an agronomist and phyto-pharmaceutical expert, will start the stage
in Pollenzo, introducing the students to the history of organics in Italy,
Europe and the world, and then looking at the different cultivation techniques
for three case studies: grain, grapevines and animal husbandry. </span></p>


<p class=""MsoNormal""><span>The next topic
studied will be the inclusion of organic products in large-scale distribution,
with a lesson held by Sergio Soavi and Claudio Mazzini of Coop Italia, followed
by a class on legislation and certification from the president of AIAB
Piedmont, Ignazio Garau. </span></p>


<p class=""MsoNormal""><span>The successive days
will be dedicated to visits to different farms where students can see at first
hand the practical application of what they have studied in the classroom.
Destinations include organic and biodynamic vineyards and wineries, animal
breeders and fruit, vegetable and grain producers. The lessons and visits will
be complemented by comparative tastings between organic and conventional
products. </span></p>


<p class=""MsoNormal"">&nbsp;</p>

"|2007-04-17
Pasta Thematic Stage||"

<p align=""center"" class=""MsoNormal""><strong><span>From Wheat to Macaroni: The Students of the University of
Gastronomic Sciences in Campania, Abruzzo and Puglia to Discover the Best of
Italian Pasta</span></strong></p>


<p align=""center"" class=""MsoNormal""><strong><span>&nbsp;</span></strong></p>


<p class=""MsoNormal""><span>From April 16-20
the first-year students of the University of Gastronomic Sciences will be
travelling through southern Italy to study one of the most famous products of
Italian cuisine: pasta. Divided into four groups, the students will visit
either the <strong>Premiato Pastificio Afeltra</strong>
in Gragnano, <strong>Pastificio Garofalo </strong>in
Gragnano, <strong>Pastificio De Cecco</strong> in
Fara San Martino (near Chieti) or different pasta-makers in the region of
Puglia, including the Antico Pastificio Cavalieri di Maglie (near Lecce). </span></p>


<p class=""MsoNormal""><span>Here in the south
of the peninsula the students will learn about the story of pasta, focussing on
its nutritional properties, the raw materials and the various phases of
production and processing. </span></p>


<p class=""MsoNormal""><span>Two groups will be
based in Gragnano, just outside of Naples. The first, hosted by the <strong>Premiato Pastificio Afeltra</strong>, will
discover how the latest technology has been paired with traditional hand-making
techniques, learning from experts the secrets of slow drying and bronze
drawing, and testing the cooking of artisanal, semi-artisanal and industrial
pastas. </span></p>


<p class=""MsoNormal""><span>The second group,
hosted by the <strong>Pastificio Garofalo</strong>,
which belongs to the Consortium of Gragnano Pasta-Makers, will study the
history of local agriculture, the nutritional importance of pasta and aspects
of sales, marketing and communicaions. A visit to the Caasillo di Corato mill
in the province of Bari will teach the students about the raw materials. </span></p>


<p class=""MsoNormal""><span>The days at the <strong>Pastificio De Cecco</strong>&rsquo;s factory at the
base of the Maiella National Park will be packed with the study of every
possibile aspect relating to pasta: not just history, dough mixing, cutting and
drying but also work-environment safety, HACCO (Hazard Analysis Critical
Control Points), SA 8000 cerrtification and distribution.</span></p>


<p class=""MsoNormal""><span>The focus in the
region of Puglia will be on durum wheat, <em>Trictus
durum</em>, which will be studied from many points of view, such as conventional
and organic cultivation, its life cycle and harvesting, concluding with the
selection of semolina blends. Not to be forgotten are the importance of pasta
in the Mediterranean diet, its nutritional values and relevant legislation. </span></p>


<p class=""MsoNormal""><span>During these
intense days the students wil cover all of the facets of a fascinating product
which has come to be seen almost as a symbol of Italy. From Naples to the
Ionian coastline of Gallipoli, from Lecce to Abruzzo, though lands rich in
history and tradition, the students will be guided along a voyage of discovery
which will bring together culture and quality gastronomy.</span></p>


<p class=""MsoNormal""><span>&nbsp;</span></p>


<p class=""MsoNormal""><strong>&nbsp;</strong><span>&nbsp; </span></p>


<p align=""center"" class=""MsoNormal""><strong><span>&nbsp;</span></strong></p>


<p class=""MsoNormal""><strong><span>&nbsp;</span></strong></p>

"|2007-04-17
Genoa May 4-7: UNISG at Slow Fish||"<div align=""center""><br /></div><div align=""justify""><div align=""center""><p><strong>UNISG at Slow Fish<br />Find out more about the university, its activities and course offerings<br />Genoa May 4-7</strong><br /><br /></p><div align=""justify"">The University of Gastronomic Sciences will have a dedicated space at <strong>Slow Fish 2007</strong>.<br />Meanwhile its students will be participating in the event, attending workshops and conferences, and getting an in-depth look at fish and seafood and learn from experts in the sector. <br />The UNISG stand will be near the entrance to the fair, and here you can get a taste of the broad range of educational courses the university offers. <br />Staff will be on hand during the event to provide further information, and printed material will be available to take away. <br />Visitors can learn more about the project <strong>In Search of the Great River</strong>, which will take students and teachers on a trip down the River Po from September 26 to October 20. <br />One of the many original aspects of this unique and ambitious field trip is that the students are themselves directly involved in the planning and organization. <br /><br />Here is the program of activities which will be held each day at the UNISG area: <br /><br /><strong>Friday May 4</strong>, <strong>11.30am</strong>: BORMIOLIROCCO and WWF present the project <em>Insieme per la natura</em> (Together for nature)<br /><br /><strong>Friday May 4, 5pm</strong>: scientific meeting with Francesco Puma, Coordinator of the Technical Secretariat of the Po River Basin Authority: I<em>l Fiume Po tra natura, territorio, paesaggio e societ&agrave;</em> (The River Po between nature, territory, landscape and society)<br />The great river is still an important environmental and economic resource which can be saved, notwithstanding the altering of its state caused by human pressure and exploitment caused by urban, industrial and productive development.<br /><br /><strong>Saturday May 5, 12pm</strong>: press conference<br />Presentation of the University of Gastronomic Sciences&rsquo;s project <em>In Search of the Great River: a journey along the Po for a new experience of memory and river identity</em>. Speeches will be made by <em>Alfonso Pecoraio Scanio</em>, Italian Environment Minister; <em>Ezio Pelizzetti</em>, Rector of the University of Turin; <em>Alberto Capatti</em>, Dean of the University of Gastronomic Sciences and <em>Carlo Petrini</em>, President of Slow Food. <br /><br /><strong>Saturday May 5, 5pm</strong>: UNISG meeting<br />Prof. Piercarlo Grimaldi, who teaches Anthropology at UNISG, will present the documentary <em>Ritratti e interviste di uomini del fiume</em> (Men of the River: Portraits and Interviews)<br /><br /><strong>Sunday May 6, 11.30am</strong>: scientific meeting: <em>Understanding the River Ecosystem</em><br />An in-depth look at research into the ecological heritage of the river with Roberto Mezzalama, representative of the environmental research society Golder Associates and the society Cooperativa Nautilus, who are collaborating on the project &ldquo;In Search of the Great River.&rdquo;<br /><br /><strong>Sunday May 6, 3pm</strong><br />Fish and fishing on the River Ticino: presentation of the book <em>L&rsquo;ultima Peschiera</em> (The last fish-farm)<br /><br /><strong>Sunday May 6, 5pm</strong>: meeting with UNISG students<br /><em>Pedalling and learning:</em> a student&rsquo;s account of the organizational and educational experience of the journey along the Po<br /><br /><strong>Monday May 7, 11.30am</strong>: UNISG meeting<br />Prof. Ettore Tibaldi, who teaches Zoology at UNISG, will talk about <em>Ci si pu&ograve; bagnare sempre nello stesso fiume: come i problemi di un grande fiume non vengono risolti </em>(You can always cross the same river: how the problems of a great river are not resolved)<br /><br /><strong>Monday May 7, 6pm</strong>: presentation of Paolo Lingua&rsquo;s book <em>Il Piacere del Palato</em> (The Pleasure of the Palate)<br /><br /></div></div><h5 align=""justify"">For more information:<br />UNISG Communications Office: tel. +39 0172 458507/458505  comunicazione@unisg.it</h5><p><br /><br /></p></div>"|2007-05-02
May 19 Open Day||"<div align=""center""><h3><strong>Open Doors at the University of Gastronomic Sciences</strong></h3><h4><strong>Come Visit the Pollenzo and Colorno Campuses on Saturday May 19</strong></h4></div><br />On <strong>Saturday May 19, 2007, </strong>the University of Gastronomic Sciences will open its doors to welcome aspiring students and all those who are interested in finding out more about the university. <br />During the Open Day UNISG staff at the two campuses, <strong>Pollenzo</strong> and <strong>Colorno</strong>, will be available to explain to visitors the concept of the university, the first academic institution dedicated to the study of Gastronomic Sciences. Information will also be available on the history of the university&rsquo;s two historic campuses, application procedures and student services.<br />During the day a <strong>conference</strong> will be held, during which the academic staff will describe the courses, curriculum, stage themes and destinations in Italy and abroad, graduate opportunities and the philosophy behind the university, which is inspired by the work of the Slow Food organization.<br /><br />Below is the detailed program for the Open Day of May 19:<br /><br /><strong>POLLENZO CAMPUS </strong>&ndash; Cascina Albertina (Via Amedeo di Savoia 8)<br />University staff will be available to welcome visitors from 10am to 4pm<br /><strong>Welcome point for visitors:</strong><br />Entrance to the Cascina Albertina, Via Amedeo di Savoia 8, Pollenzo &ndash; Bra (Cuneo) - Italy<br /><br /><strong>11:15 am</strong><br />ROOM 5 &ndash; Cascina Albertina<br /><strong>Conference: Presentation of UNISG<br /><em>The UNISG Project: An Innovative Degree Course &ndash; held by the Academic Office</em><br /></strong><br />Near the lecture hall where the conference will be held, it will be possible to browse informational material and meet with representatives from different offices (Tutor, Academic, Registrar) who can explain the application procedure, student services, courses and stages and answer specific questions. <br />Guided visits will be given on request, in Italian and English. <br />It is also possible for school groups to arrange, on request, guided tours of the university throughout the academic year.<br /><strong><br />For organizational reasons please inform the Registrar&rsquo;s Office if you wish to attend the Open Day at Pollenzo:<br />Tel. +39 0172 458 511, <a href=""mailto:info@unisg.it"" target=""_self"">info@unisg.it</a><br /></strong><br /><br /><br /><strong>COLORNO CAMPUS</strong> (Piazza Garibaldi 23)<br />University staff will be available to welcome visitors from 10am to 5pm<br /><strong>Welcome point for visitors:</strong><br />Reggia di Colorno, second floor, Piazza Garibaldi, 26 Colorno (Parma) &ndash; Italy<br /><br />Throughout the day representatives from different offices will be available to talk about the academic program of the two postgraduate Masters currently being held at the University of Gastronomic Sciences. These are the <strong>Gastronomic Sciences and Quality Products</strong> (in Italian) and <strong>Food Culture: Communicating Quality Products</strong> (in English). Information will be provided about the application procedure (requirements, necessary documents, deadlines and costs), student services, teaching (curriculum, subjects, lecturers, seminars, conferences and tastings) and the stages.<br /><strong><br />For organizational reasons please inform the Registrar&rsquo;s Office if you wish to attend the Open Day at Colorno:<br />Tel. +39 0521 811 111, <a href=""mailto:colorno@unisg.it"" target=""_self"">colorno@unisg.it</a></strong><br /><br />"|2007-05-03
Ann Noble||"<div align=""center""><h3><strong>Course on Sensory Analysis of Wine for the Second-Year Students of the University of Gastronomic Sciences</strong></h3></div><br />The students in the second year of the degree course in Gastronomic Sciences will have the chance to attend a fascinating series of lectures and practicals held by <strong>Ann Noble</strong> from <strong>May 14-18, 2007.</strong> She is a professer emerita in Enology at the University of California, Davis, one of the most prestigious universities for the study of wine. <br />The four-day course, entitled &ldquo;<strong>Wine sensory evaluation: From describing the indescribable to analytical sensory methodology</strong>,&rdquo; will look at useful methods to develop valid descriptive analyses of wine, which can then be used to map consumer preferences. <br />Professor Noble, considered an expert in the field of wine sensory analysis and chemistry, is also known outside the scientific world for her invention of the &ldquo;Wine Aroma Wheel,&rdquo; a simple objective tool which can be used to describe wine aromas and flavors. It aims to make wine tasting&nbsp; and understanding more simple and accessible even for less-experienced consumers. The Wheel is made up of concentric circles, starting with the most generic descriptive vocabulary, such as &ldquo;fruit&rdquo; or &ldquo;chemical,&rdquo; and becoming increasingly specific as it moves out, to descriptors such as &ldquo;grapefruit&rdquo; or &ldquo;strawberry.&rdquo;<br /><br />"|2007-05-09
University Magazine: Issue 1 Now Out||"<div align=""center""><h3><strong>Issue 1 of  Gastronomic Sciences: Food for Thought Published</strong><strong><br /></strong></h3><h4><strong>Issue 0 and 1 now available online</strong></h4></div><p align=""left"">The journal of the University of Gastronomic Sciences is back, with the just-published Issue 1. Both issue 0 and 1 can now be read online through the website <a target=""_blank"" href=""http://www.unisgjournal.it/index_eng.htm""><strong>www.unisgjournal.it</strong></a>.<br />The entire contents in Italian and English are available to any one who completes the free registration. <br /></p><div align=""left"">Here is a section-by-section preview of Issue 1:<br />The magazine opens with <strong>Journey Along the River Po</strong>, with articles by Alberto Capatti, Fausto Cantarelli and Silvestro Greco looking at the theme of Italy&rsquo;s longest river, down which the university&rsquo;s students will travel this fall for a unique field trip. The aim is to provide a holistic vision of the history, anthropology and culture of the lands around the Po, as well as further an awareness of the serious environmental problems facing the river. <br />Fritjof Capra&rsquo;s article &ldquo;Sustainability, Food and Life&rdquo; appears in the section <strong>Hidden Connections</strong>, in which he discusses the dynamic and fluid network which connects all living beings at all levels, the energy source of which can be found in metabolism. Understanding the place of humans in this network is fundamental to the existence of our species and others. <br />The <strong>Debate</strong> section takes a look at the short production chain. Various experts (Claudio Peri, John Wilkinson, Gail Feenstra and Pierluigi Frassanito) develop different and complementary points of view, focussing on this means of distribution in terms of economic potential, saving traditions, consumer trust, social networks and local specificity. A system with a long history, it offers better prospectives for the future of food consumption than many current models. <br />In <strong>Projects</strong>, Giacomo Mojoli, Ezio Manzini and Anna Meroni examine the relationship between a slow approach and design. A new sustainability can arise out of this innovative union, with a rigorous sensibility towards the environment, the quality of life and daily rhythms which can be integrated into the planning of spaces and objects. <br />The articles of Fran&ccedil;oise Sabban and Giovanni Appendino  in <strong>Research</strong> offer two interesting perspectives on the recipe, revealing the ancient connection between chemical formulas and culinary ones, and at the same time examining how in the most modern and fashionable restaurants chefs have chosen the extremism of molecular cuisine, transforming their kitchens into real laboratories, hyper-modern versions of the workshops where alchemists once concocted potions. <br />The <strong>Reviews</strong> section includes Laura Prosperi&rsquo;s take on three different food atlases. In these books the world is mapped from a food perspective, in order to see more clearly and immediately the multiplicity of production processes, distribution, sales and consumption methods and to grasp the close interconnections of food with the socio-cultural practices of different countries. Simone Cinotto takes a look at <em>Meals to Come </em>by Warren Belasco, a look at predictions regarding the human diet of the future, alternating alarmism with optimistic utopias and learning from both how we can better adapt the consumption of the present. <br />The concluding section, <strong>Campus</strong>, is dedicated to university life, placing the stages in full relief as we hear from different voices relating to these innovative field trips: a professor, a tutor, a local organizer and a student all provide different overviews, focussing particularly on the region of Puglia. <br /><br /></div><p><br /></p>"|2007-05-12
Stages in Germany, Spain and Canada||"<div align=""center""><h3><strong>Students Traveling to Germany, Spain and Canada<br /></strong></h3></div><br />The students in the third year of the Gastronomic Sciences degree course are traveling through Europe and North America for their final regional stages. <br />The three groups will be in Germany, Spain and Canada respectively, from <strong>May 13&ndash;25</strong>.<br /><br />The stage in <strong>Germany</strong> will focus on the areas of the Mosel, Franconia and Trier, looking particularly at the local wine production and native grape varieties. They will also have the chance to visit organic farms (producing cereals and potatoes) and to study typical confectionery, mustard and artisanal and industrial beer. <br /><br />In <strong>Spain</strong> the students will visit the region of Aragon in the northeast, starting in Zaragoza and finishing in Navarra, studying traditional and organic productions along the way. Particular attention will be paid to typical markets and young chefs who are re-interpreting the local cuisine, as well as artisanal honey, beer, olive oil and sheep farming (and use of the meat), without forgetting the importance of the wine industry in the region. <br /><br />Meanwhile on the other side of the Atlantic the students in <strong>Canada</strong> will be in Quebec and British Columbia. In these vast lands they will get to know the culture of farming, gastronomy and seafood. Apart from the culinary and ethnic richness of Montreal and Vancouver, the stage will also study bison farming, producers of preserved meats and game sausages, cheese-makers, microbreweries, maple syrup and ice cider. Visits are planned to farms, restaurants and centers for native cultures. <br /><br />The detailed stage programs are available <a href=""/eng/stage_territoriali.php"" target=""_self""><strong>here</strong></a>.<strong><a target=""_self"" href=""/eng/stage_laurea.php""><br /></a></strong><br />"|2007-05-22
Special Bread Seminar||"<h3 align=""center""><strong>All About Bread: A Special Seminar for UNISG Students</strong></h3><br />The students of the University of Gastronomic Sciences are about to find out everything there is to know about the <strong>world of bread</strong>. For the whole afternoon of <strong>Monday May 28</strong> they will be in the hands of master bakers who will show them how bread is made, the importance of the raw materials and how special breads and other baked goods are prepared. <br /><br /><em>Here is the detailed program for the seminar:<br /></em><br />2.30pm &ndash; Aula Magna<br />Meeting with <strong>Gianfranco Fagnola</strong>, owner of the Fagnola bakery in Bra, and <strong>Marco Randon</strong>, owner of the Panetterie Randon in Mantua and member of the board of directors of the <a href=""http://www.richemontclubitalia.it"" target=""_blank"">Richemont Club Italia</a>, an organization dedicated to defending professionalism in the baking field.<br /> <br />3pm &ndash; 4pm <br /><strong>Culture and Tradition of Bread-Making</strong>&nbsp; <br />Historic background &ndash; Bread-making in Italy in the past and present &ndash; The culture of bread around the world<br /><strong>Raw Materials</strong> <br />Wheat and other cereals used in bread-making (kamut, einkorn, spelt, barley, oats, rye, millet, soy, etc.) &ndash; Their characteristics &ndash; Leavening &ndash; Fats &ndash; Water and salt<br /><br />4.15pm &ndash; 5.30pm<br /><strong>Processing of the Raw Materials </strong>&ndash; Milling &ndash; Dough-mixing &ndash; Rising &ndash; Baking &ndash; Parallels between artisanal and industrial processes<br /><br />5.45pm &ndash; 7pm<br /><strong>Presentation of a Selection of Common and Unusual Breads </strong>by Gianfranco Fagnola and Marco Randon &ndash; Quality characteristics and nutritional aspects &ndash; Bread defects &ndash; Conservation<br /><br />A look at other baked goods: <em>grissini</em> (breadsticks), focaccia, panettone, croissant, etc. <br /><br />"|2007-05-28
Fritjof Capra||"<h4 align=""center"">Fritjof Capra to Teach Seminar at the University of Gastronomic Sciences</h4><p>On June 11, 2007, at 6pm, Professor <strong>Fritjof Capra</strong> will hold a seminar for University of Gastronomic Sciences students in the Aula Magna of the Cascina Albertina, Pollenzo Campus. Professor Capra is the founder of the Center for Ecoliteracy in Berkeley, California, and a contributor to the UNISG journal. The seminar is entitled &quot;Theoretical Elements for Gastronomic Sciences Based on a Systemic Conception of Life.&quot;<br />For more information please visit the site: <a href=""http://www.fritjofcapra.net "" target=""_blank"">www.fritjofcapra.net </a><br /></p>"|2007-06-06
Stages in Australia, Japan, Mexico and the United States||"<div align=""center""><h3><strong>Second-Year Degree Course Students Around the World to Get a Taste of International Food Culture: </strong><strong><strong>Australia, Japan, Mexico and the United States </strong></strong></h3></div><br />The last two weeks in June will see the second-year students of the Gastronomic Sciences degree course leaving Pollenzo to travel around the world, to Oceania, Asia or North America. The four groups of 15 students each will be on stage to study the gastronomic traditions, local agriculture and typical products of either Australia, Japan, Mexico or the United States, where they will be based in California. <br /><br />In <strong>Australia</strong> the stage will be centered on South Australia. From the city of Adelaide the students will travel to the wine country of Barossa Valley and McLaren Vale, picturesque Fleurieu Peninsula and beautiful Kangaroo Island. From wineries to farmers&rsquo; markets, community gardens to fish-and-chip shops, the stage will showcase the rich variety of South Australia&rsquo;s food culture. On Kangaroo Island alone the group will visit an organic honey producer, a eucalyptus distillery, a sheep&rsquo;s-milk cheesemaker and abalone and freshwater-crayfish farms. <br /><br /><strong>Japan</strong>&rsquo;s food culture is very complex, full of ritual and ceremony. During this group&rsquo;s travels around the cities of Tokyo and Kyoto and the rural countryside, they will study typical products like rice, soy sauce, soba noodles, vegetables, pickles, tea and sake, and the history of traditional dishes like tamagoyaki omelettes and sushi. One of the highlights of the trip will be the guided visit to the Tsukiji market in Tokyo, the world&rsquo;s biggest fish and seafood wholesale market. During the early-morning chaos the students will have the chance to visit various stalls and watch the famous tuna auction. <br /><br />Mexican food is famous around the world, but during this stage the 15 students traveling here will have a chance to get to know the real <strong>Mexico</strong>, visiting archeological sites and museums and learning from local experts and academics about the history and culture behind what people eat. From a vanilla plantation to the agave fields of a mezcal distillery, from the Teotihuacan pyramids to the bustling Oaxaca market, the students will see and taste the authentic Mexico. <br /><br />Organic agriculture, winemaking and sustainable fishing will be three of the key themes during the stage in California, in the <strong>United States</strong>. From San Francisco to the vineyard-lined valleys of Napa and Sonoma to the large-scale produce farms of Salinas, the trip will give students an idea of the range of food and wine being made in California, taking them to small organic farms and huge wineries, to the Chez Panisse restaurant and to an innovative school-gardens project.<br /><br />"|2007-06-14
Stages in Trentino, Piedmont, France and Austria||"<div align=""center""><h3><strong>First-Year Students Discovering Italian and <br />European Gastronomic Traditions</strong></h3></div><br />Trentino, Piedmont, Austria and France are the destinations for the academic stages for the first-year students of the degree course in Gastronomic Sciences. <br />These young people from all over the world (Austria, Australia, Brazil, Canada, France, Germany, Greece, Ireland, Italy, Japan, Kenya, Mexico, the Netherlands, Spain, Sweden, Switzerland, Taiwan, Trinidad and Tobago, Turkey, the United Kingdom and the United States) will spend from <strong>July 2 to 13 </strong>in the field, studying at first-hand the gastronomic traditions, economic situations and typical productions of four very different geographical areas. Here is more information on the four groups of students:<br /><br />In <strong>Trentino</strong> the stage is based on the study of food and wine with ancient traditions, strongly rooted in the territory. During the two weeks of stage the group will travel through the valleys of this mountainous region, meeting experts involved in local production and learning about territorial marketing; the importance of the wine heritage (from Trento DOC metodo classico to Marzemino and Vino Santo, a Slow Food Presidium); traditional cheeses, like Trentingrana and Puzzone di Moena, another Slow Food Presidium; and Val di Noon apples. Trentino&rsquo;s grappa will be looked at in-depth, from the production methods and sensory characteristics to the marketing, protection and promotion strategies. The stage has been made possible by the valuable collaboration of the Autonomous Province of Trento, the I.A.A. Trento Chamber of Commerce, Trentino S.p.A. and the wineries Cavit and Ferrari-Lunelli. <br /><br />In <strong>Piedmont</strong> the journey begins at the Centro per le Rarit&agrave; Ampelografiche Cuneesi Giuseppe di Rovasenda (Giuseppe di Rovasenda Cuneo Center for Ampelographic Rarities), where the students will participate in lessons introducing them to the history and gastronomy of the region, studying native Saluzzo grapevines and mountain olive cultivation. Following the lessons they will visit fruit orchards, olive groves and a farm where the Bianca di Saluzzo chickens are raised. The stage will continue in the province of Alessandria, particularly the Monferrato, Casalese, Novene, Tortonese and Acquese zones. During these days the gastronomists-in-training will have the chance for in-depth study of various historical and cultural themes such as the salt roads and the importance of the anchovy trade between Piedmont and Liguria. The last two days will be dedicated to wine, particularly Gavi, Valle Bagnarlo Moscato passito and aromatic wines. <br /><br /><strong>France</strong> is a country with an incredible gastronomic richness, renowned around the world for its food and wine. The Rh&ocirc;ne Valley is a particular storehouse of treasures, known for its excellent wines and other quality products. The students will start here with a visit to a producer of the goat&rsquo;s milk cheese Banon, Joel Corion, followed by a day dedicated to aromatic herbs and spices. Other products which will be examined during the stage with visits and tastings include olive oil, hazelnuts, rapeseed, lavender and artisanal chocolate, with a visit to the Valhrona factory and the Chocolaterie Morin. Wine will play a central role, with many appellations studied, including Ch&acirc;teauneuf-du-Pape. <br /><br />The stage in <strong>Austria</strong> will be based in the region of Styria, starting in the medieval city of Graz. Here the students will visit a market of local producers and study direct marketing. The day continues with a visit to the city&rsquo;s historical center. Over the following 10 days the students will learn about the Manturo project for promoting and protecting native pig breeds, the production of Styrian pumpkinseed oil, the first-rate beef from Istrian cattle of the Almo breed and the Sulmatler chickens. In the final days the group will move to Vienna, where they will learn about wine production there and take part in tastings and lessons on traditional Austrian pastries. The last day will be dedicated to a visit of a producer of many different tomato varieties. <br /><br />"|2007-06-29
A Passage to India for Third-Year UNISG Students||"For their final foreign stage before graduation, University of Gastronomic Sciences third-years will travel to India, visiting the cities of Delhi and Dehradun and exploring traditional Indian cooking and food culture.<br /><br />The group, traveling from July 9 to 21, will take part in an intense program of site visits, discussions, seminars, and meetings with such food leaders as Vandana Shiva, founder of the Navdanya project. Over the course of their time in India, the students will deepen their knowledge of its history and anthropology, as well as the socio-economic and other emerging issues facing the complex and intensely populous country.<br /><br />The trip will include time in the megalopolis of Delhi, India&rsquo;s crucible of culture and ethnic diversity, as well as the rural landscapes of Dehradun. In addition to studying rice, mango, and mustard-seed oil production, the UNISG group will consider Indian food culture today within the context of Mahatma Gandhi&rsquo;s historic values and teachings. Such contemporary issues as biopiracy, gene patenting, and the role of women in agriculture will also be tackled. The group will also visit several Terra Madre food communities, traveling to the rural village of Hyun and the Chamiyala area, Uttarkhand, the Tehri Dam, the campus of Bija Vidyapeeth and the spectacular Taj Mahal.<br /><br />For complete details of the India stage, visit: <br /><strong><a href=""/eng/stage_india.php"" target=""_self"">http://www.unisg.it/eng/stage_india.php</a></strong><br /><br />"|2007-07-12
The University of Gastronomic Sciences ranks third on the Sole 24 Ore list of best italian private universities||"<br /><div align=""justify"">The <strong>University of Gastronomic Sciences</strong> placed <strong>third</strong> in the financial <strong>daily&rsquo;s evaluation of Italy&rsquo;s 17 private universities</strong>. <strong>Rome&rsquo;s Bio-Medico</strong> campus and Milan&rsquo;s <strong>San Raffaele</strong> held the top two spots. The rankings were published in the July 23, 2007 issue of Il Sole 24 Ore and are based on data provided by CNVSU, the Italian National Committee for the Assessment of the University System, and the Ministry for Higher Education.<br /><strong>Seven criteria</strong>, covering key aspects of university life, were used for the evaluation:<br /><strong>Incoming Grades</strong>: the percentage of students enrolling with a high school grade of 9 out of 10 or higher<br /><strong>Out-of-Locality Students</strong>: the percentage of students from regions other than Piedmont<br /><strong>Class Size:</strong> the proportion of students taught by tenure-track staff<br /><strong>Retention rate:</strong> the percentage of students failing to carry over from first to second academic year<br /><strong>Inactivity:</strong> the percentage of students failing to earn credits during a year of study<br /><strong>On-Schedule Rate:</strong> the percentage of students graduating within the prescribed time (excluding exceptional cases)<br /><strong>Self-Financing:</strong> it is calculated upon the operating income over the 2003/2005 time span compared to the total revenue.<br /><br /><strong>Universities were ranked against each of the seven criteria</strong> (six in the case of non-state universities, for which Self-Financing was not evaluated). <br />Within a given criterion, the top university was assigned 200 points, with the other universities assigned decreasing numbers of points in order of placement. The final ranking was based on the total number of points the universities received for each criterion.    <br /></div><br />"|2007-08-06
Open Access Resources Area||"<div align=""justify"">The Italian and English versions of the journal of the University of Gastronomic Sciences are available online (<a href=""http://www.unisgjournal.it/"" target=""_self"">http://www.unisgjournal.it/</a>) after completing the free registration.<br />After accessing the<strong><em> Open Access Resources Area</em></strong> section registered users can download and use freely data and academic resources produced by the University of Gastronomic Sciences. Among the downloadable materials there are software, books, booklets, brochures, research publications and multimedia resources.<br /></div><br />"|2007-08-24
University of Gastronomic Sciences Hits #1 in Second Academic Ranking from Il Sole 24 Ore||Italy&rsquo;s leading financial newspaper, Il Sole 24 Ore, has published a second report that places the University of Gastronomic Sciences first among Italian universities. Focused on growth and number of enrollments in undergraduate programs, the report was generated using official parameters from the Italian Ministry of Education and Universities. <br /><br />The daily&rsquo;s rankings show that 70% of Italian undergraduate programs have insufficient numbers of enrollees. By contrast, UNISG is among the top institutes, along with Rome&rsquo;s IUSM (Istituto Universitario di Scienze Motorie) and Milan&rsquo;s Bocconi University, with 100% of its programs at optimal student levels. <br /><br />Once again, UNISG&rsquo;s small size and overall appeal reaffirm its position among the top academic institutes. A previous announcement last month by Il Sole 24 Ore, ranking private Italian universities according to a variety of criteria, placed UNISG in the top three, along with Rome&rsquo;s Bio-Medico university and Milan&rsquo;s San Raffaele. Student life, quality of education, and foreign appeal were among the selection parameters, which also included incoming grades, class size, and student retention.<br /><br />The University of Gastronomic Sciences was co-founded in 2003 by Slow Food to build new food leaders around the world with an integrated understanding of food systems and culture, and comprises four undergraduate and graduate programs at two historic campuses in Piemonte and Emilia-Romagna.<br /><br />|2007-08-31
Final list of scholarship holders for the academic year 2007/2008||"<p><a target=""_self"" href=""/upload/docs/GRADUATORIA_EU_ENG.pdf""><strong>List of scholarships 2007/2008 EU students</strong></a></p><p><a target=""_self"" href=""/upload/docs/GRADUATORIA_nonEU_ENG.pdf""><strong>List of scholarships 2007/2008 non EU students<br /></strong></a></p><p><strong><strong><a href=""/upload/docs/Graduatoria_ENG_ExtraEU_REASS_cod.pdf"" target=""_self"">List of scholarships 2007/2008 non EU students (reawarding)</a><br /></strong></strong></p><p> </p><p><strong><br /> </strong></p><p> </p>"|2007-09-12
Global Graduates in Gastronomy||"<div align=""justify""><br /><strong>September 17, 2007</strong> (Pollenzo, Italy) &mdash; The first seven graduates of the University of Gastronomic Sciences&rsquo; undergraduate program received their Bachelor Degrees on September 17th, 2007, at the university campus in Pollenzo, Italy.<br /><br />The seven, including one <strong>Mexican</strong>, one <strong>Hungarian</strong>, one <strong>Canadian</strong>, and <strong>four Italians</strong>, began their course of study in the 2004-05 academic year, and conclude their three-year experience with broad-ranging thesis presentations. <br /><br /><strong>Karina Astrid Morales Torres</strong>, 23, from Mexico City, wrote her thesis, The Market City of Tlaxiaco, under anthropology professor Piercarlo Grimaldi. Hungarian-American <strong>Petra Tanos</strong>, 27, presented Fair Trade Chocolate: A Qualitative Assessment, and was supervised by sensory analysis professor Sebastiano Porretta. West-Coast Canadian <strong>Daniele Mereu</strong>, a 39-year-old originally from Italy, prepared Current Trends and Developments in the Creative Cuisine of Piedmont for history professor Alberto Capatti, the dean of UNISG.<br /><br />Of the Italians, <strong>Federica Frigerio</strong>, 27, from Prascorsano, worked under professor Porretta and received cum laude recognition for her thesis, The Commercialization of a Food Product (paste di meliga) Using Sensory- and Consumer-Science Techniques. Twenty-four-year-old <strong>Annamaria Colombo</strong> of Cant&ugrave; presented Food and the Underworld, supervised by Piercarlo Grimaldi. <strong>Valeria Giudici</strong>, 22, from Bergamo, also worked with professor Grimaldi for her thesis, The Taste of Sin and the Pleasures of Truffles. <strong>Paola Milan</strong>, 25, from Dalmine, wrote The Governance of Limits, under economics and statistics professor Daniele Tirelli.<br /><br />The graduation ceremony took place on <strong>Monday</strong>, <strong>September 17th</strong> in the Aula Magna of UNISG&rsquo;s Cascina Albertina building at 8 via Amedeo di Savoia in Pollenzo, Bra (CN). Subsequent ceremonies will be held for graduates of this class as they present their individual theses to the university&rsquo;s examination panel.<br /><br /></div>"|2007-09-17
GOING ONCE, GOING TWICEÖ CHEERS! International Wine Auction in April 2008||"<p><strong>GOING ONCE, GOING TWICE&hellip; CHEERS!<br />The University of Gastronomic Sciences To Host International Wine Auction in April 2008</strong><br /><br />On <strong>September 23, 2007</strong>, Slow Food president Carlo Petrini will officially launch the University of Gastronomic Science&rsquo;s Grand Wine Auction, a fundraising and educational event held in cooperation with the Banca del Vino in Pollenzo, Italy. Wine from some 200 top Italian producers will be sold online and during a one-day, four-city live auction. <br /><br />The web auction opens September 24, 2007, with bids accepted from the public for any of more than 200 lots available. Lots will consist of mixed 2009 releasess from wineries throughout Italy, with bidding on the first series (approximately 50 lots) closing on December 20. The second and third series (approximately 75 lots each) will close in February and April, respectively. A final, real-time sale will conclude the event in April as well, with 120 lots being auctioned off in real time, simultaneously at locations in New York, Moscow, London, and the university&rsquo;s home town of Pollenzo, Italy.<br /><br />Since its founding, UNISG has benefited from the exceptional support of Italian winemakers, a tradition that continues with the Grand Wine Auction. In addition to sustaining ongoing university programs, funds raised will go to extending the school&rsquo;s international reach by creating scholarships for students from developing nations. Among the 180 undergraduate students enrolled, 21 different countries are currently represented.<br /><br />The University of Gastronomic Sciences was co-founded in 2003 by Slow Food to build new food leaders around the world with an integrated understanding of food systems and culture, and comprises four undergraduate and graduate programs at two historic campuses in Piemonte and Emilia-Romagna. The school was recently named one of the top Italian universities by the leading national daily, Il Sole 24 Ore.<br /><br />Carlo Petrini&rsquo;s announcement about the Grand Wine Auction will take place Sunday, September 23, 2007, at 11:00 am in the Aula Magna of the University of Gastronomic Sciences&rsquo; Cascina Albertina building, 8 via Amedeo di Savoia 8, Pollenzo (CN). The auction is organized by an independent planning committee of the university that is also dedicated to similar fundraising efforts. </p><p>For more information, or to participate in the auction, go to <strong><a target=""_self"" href=""http://www.bancadelvino.it"">www.bancadelvino.it</a></strong><br /><br /></p>"|2007-09-20
Lessons Begin for Pollenzo First-Years||<p><br />While the upper-year undergrad students and Colorno-based gastronomic science masters pedal and study their way down the Po River Valley, back in Pollenzo new arrivals are arriving on campus to begin their first year of classes. <br /><br />Monday, October 1st will see the beginning of a week of orientation for roughly 60 new students hailing from Australia, Canada, Ecuador, France, Germany, Italy, Kenya, Morocco, Holland, the U.K., the U.S., Turkey.<br /><br />The program includes a welcome by UNISG dean, Professor Alberto Capatti, and its new director Carlo Catani, as well as an introduction to the school&rsquo;s academic and administrative staff. University President and Slow Food Italy President, Roberto Burdese, will also speak, followed by academic coordinator, Nicola Perullo.<br /><br />Over the following days, the students will meet with their tutors&mdash;the coordinators of the all-important UNISG &ldquo;stages&rdquo; (field-study seminars)&mdash;tour the Pollenzo Wine Bank, stop by the headquarters of Slow Food for a meeting with Carlo Petrini, and finally go on to visit two major wineries of the Langhe region (Fontanafredda in Serralunga d&rsquo;Alba and Marziano Abbona in Dogliani).<br />And then, as of October 8, to their desks!<br /><br /></p>|2007-10-01
153 University of Gastronomic Sciences Students Cycle Through Snow to Kick Off Po River Project||<strong>And They&rsquo;re Off! <br />153 University of Gastronomic Sciences Students Cycle Through Snow to Kick Off Po River Projec</strong>t<br /><br />September 26, 2007 (Pollenzo, Italy) &mdash; From the early-morning heights of the Piedmont town of Pian del Re (alt. 2020 meters / 6627 feet), 153 students from the University of Gastronomic Sciences snapped up their kickstands and began a 25-day gastro-environmental bicycle journey down Italy&rsquo;s famed Po River Valley. <br /><br />Despite unforgiving conditions including snow and fog, the students successfully accomplished the 32km (20mi) first leg of the trip. &ldquo;The weather was was a bit demoralizing when we woke up this morning,&rdquo; said second-year Federico Bobbio, &ldquo;But then the fog lifted and we took off after sampling some spring water from the Po&rsquo;s source.&rdquo; The day included a stop in the town of Paesana where the group met the mayors of the Montana community,&nbsp; UNISG dean Alberto Capatti, and Slow Food International president Carlo Petrini. After a restorative lunch of polenta and local sausage, they continued on to Saluzzo where they were met enthusiastically by the mayor and town councillors.<br /><br />An experiment in new-generation educational design, the Po Project includes lectures and hands-on learning experiences with the territory&rsquo;s food artisans, environmental educators, historians, and artists. The teaching tour&rsquo;s logisitics, academic aspects, and communications have all be planned by students themselves, in collaboration with UNISG staff.<br /><br />Famed for such high-quality food products as Parmigiano-Reggiano cheese and Prosciutto di Parma cured ham, the Po Valley is the country&rsquo;s richest agricultural and food-production region, with intensive farming and transportation activities. For this reason, the environmental health of the river is one aspect of the students&rsquo; scrutiny, with support from environmental-science leaders Golder Associates and Nautilus. The project as a whole is designed to serve as a model for examining other river systems&rsquo; well-being in Europe and around the world. <br /><br />The occasion marks the 50th anniversary of a voyage along the Po by Italian documentarian Mario Soldati, who even in the 1950s was struck by the interconnections between the Po&rsquo;s culture, food production, and fluvial health. To witness and synthesize these relationships in true Slow manner, students will travel on classic one- and three-speed ABICI bicycles (www.morefactory.com), as well as by boat. The trip will cover 13 Italian provinces and more than 400 km (250 mi) of the river.<br /><br />Sponsorship for the project has been provided by the Italian Ministries of the Environment and Land and Sea Conservation, of Agricultural, Alimentary and Forestry Policy, and of Cultural Assets and Activities, in collaboration with the regional authorities of Piedmont, Lombardy, Emilia-Romagna, Veneto, and Liguria. Contributions were also made by Iribus Iveco, Sorgenia, Gruppo Italiano Vini, E-motion, Ferrino, Germanetti Trasporti, AIPO, Fondazione Cassa di Risparmio di Alessandria, Fondazione Cariplo, and Metano, as well as the provincial authorities of Cuneo, Torino, Vercelli, Alessandria, Pavia, Piacenza, Lodi, Milano, Cremona, Parma, Reggio Emilia, Mantova, Ferrara, and Rovigo, the City of Milan, and the communities along the tour&rsquo;s path.<br /><br /><br /><em>For more information visit the Po Project website at www.allaricercadelgrandefiume.com.<br />Press contact: presspo@studenti.unisg.it or telephone: +39 0172 458549, +39 335 6608663, or +39 335 1850647</em><br /><br />|2007-10-01
Year Four of UNISG Begins at Parmaís Royal Theater||<br />The inauguration ceremony for the fourth academic year (2007-08) of the undergraduate program at the University of Gastronomic Sciences will be held in Royal Theater (Teatro Regio) in Parma at 11:00 a.m. on Thursday, October 11, 2007.<br /><br />The event launches a new class of Pollenzo students into three years of gastronomy studies and takes place far from the new freshmen&rsquo;s home campus. Instead, it unrolls in Parma, the host province of the university&rsquo;s Colorno-based master-degree campus, in order to coincide with the Parma phase of UNISG&rsquo;s Po River Project. As such, the new UNISG arrivals will get to witness their 153 upper-year colleagues part way along a 25-day educational bicycle tour from Monviso (in Piedmont) to the Adriatic coast.<br /><br />The eco-gastronomic experiential learning project began September 26 and concludes October 20, covering four regions, 13 provinces, and 82 townships. In addition to forming the basis of the student&rsquo;s studies, the project is designed to develop a model for studying the culture, environmental health, and economics of other river systems worldwide. It marks the 50th anniversary of RAI telejournalist Mario Soldati&rsquo;s research trip along the Po, when he too studied the typical foods and environmental health of the troubled river.<br /><br />The Po River Project is a distinctive example of the field-study seminars that typify UNISG&rsquo;s multidisciplinary approach to food studies, an appropriate setting to launch the new first-year students into their program. Both the university&rsquo;s dean, Alberto Capatti, and the president of Slow Food International, Carlo Petrini, will participate in the ceremony. <br /><br />|2007-10-11
New Gastronomy Graduates on Wine, Fish,and the Monastic Food Production||"<p align=""justify""><strong>October 18, 2007 (Pollenzo, Italy) </strong>&mdash; </p><p align=""justify"">Nine new graduates of the University of Gastronomic Sciences&rsquo; undergraduate program will receive their Bachelor Degrees on October 22, 2007, at the university campus in Pollenzo, Italy.<br /><br />The nine, from the Italian regions of <strong>Lombardy</strong>, <strong>Piedmont</strong>, and <strong>Alto Adige</strong>, began their program in 2004, and conclude three years of study with thesis presentations on subjects ranging from food labelling to DOP basil to the role of food culture in childrearing. The new gastronomes are:<br /><br /><strong>Paolo Camozzi</strong>, 23, from Rescaldina, with a thesis for food-processing technology professor, Marco Riva, entitled <em>Food Labels: Caught Between Opportunity, Restrictions, and Brevity. An Analysis and Proposal for the Ideal Label</em>. <br /><br /><strong>Marco Pasolini</strong>, 22, from Vimodrone, also under Professor Riva, with the thesis, <em>The Professional Taster&rsquo;s View of Garda Extra-Virgin Olive Oil</em>.<br /><strong><br />Elisabetta Cane,</strong> 22, from Sommariva Perno, presented <em>Monasteries, Agricultural</em> <em>Food Production, and Tourism: Three Case Studies in Cuneo, under the supervision of Giovanni Perri, professor of enogastronomic tourism.</em><br /><br /><strong>Erica Galardo</strong>, 22, from Rivoli, for animal production professor Silvestro Greco, the thesis, <em>The Fishing Communities of Lampedusa.</em><br /><br /><strong>Denise Morelli</strong>, 25, from San Sebastiano Curone, with <em>The Ethics and Aesthetics of Wine: A Case Study of Valter Massa</em>, for aethetics professor Nicola Perullo.<br /><br /><strong>Carol Povigna</strong>, 23, from Pino Torinese, with a thesis supervised by Professor Riva entitled, <em>Childrearing and Food: Alimentary Culture as Ethical Upbringing</em>.<br /><br /><strong>Virna Supin</strong>, 25, from Settimo Torinese, with the thesis, <em>Evaluating Basil: An Analysis and Perspectives on the Development of DOP Basil</em>, supervised by product marketing professor, Luca Vercelloni.<br /><br /><strong>Serena Tarditi</strong>, 22, from Corneliano d&rsquo;Alba, with her thesis under Professor Perri, <em>Skiing, Patu&agrave;, the Ski Lift, and Ghenefle: An Analysis and Perspectives on the Tourism of Sestriere</em>.<br /><br /><strong>Michaela Von Lutz</strong>, 24, from Klausen, who worked under Professor Riva on the thesis entitled, <em>DEGUST&mdash;The Art of Cheese. A Work-Study Experience With Affineur Hansi Baumgartner</em>.<br /><br />The graduation ceremony will take place on <strong>Monday, October 22, at 10:00 am</strong> in the Aula Magna of UNISG&rsquo;s Cascina Albertina building, 8 via Amedeo di Savoia in Pollenzo, Bra (CN). Subsequent ceremonies will be held for graduates of this class as they present their individual theses to the university&rsquo;s examination panel.<br /></p><p align=""justify""><strong><a href=""/eng/cerimonia_10_2007.php"" target=""_self"">View the graduation photos</a></strong>&nbsp;</p>"|2007-10-18
UNISG participates in the Education Without Borders fair in Copenhagen||"<br />On Saturday 3rd and Sunday 4th November the University of Gastrronomic Sciences will take part, for the first time, in the international Education without Borders fair organized  in Copenhagen at the Radisson Royal Hotel. <br /><br />It is a fair created by Study Abroad, a magazine which gives information to northern European students about the opportunities of studying abroad and promotes educational initiatives in European and North American institutes. <br /><br />Unisg will have it's own stand at the fair where informative material will be distributed and videos about university life and the stages as well as the video Water Memories produced for the project Discovering a Great River will be shown. <br /><br />For further information on the fair and various exhibitors: <a target=""_self"" href=""http://www.studyabroad.dk/page177.aspx""><strong>http://www.studyabroad.dk/page177.aspx<br /></strong></a><br />"|2007-10-31
UNISG participates in the Education Without Borders fair in Copenhagen||"<br /><br />On Saturday 3rd and Sunday 4th November the University of Gastrronomic Sciences will take part, for the first time, in the international Education without Borders fair organized&nbsp; in Copenhagen at the Radisson Royal Hotel. <br /><br />It is a fair created by Study Abroad, a magazine which gives information to northern European students about the opportunities of studying abroad and promotes educational initiatives in European and North American institutes. <br /><br />Unisg will have it's own stand at the fair where informative material will be distributed and videos about university life and the stages as well as the video Water Memories produced for the project Discovering a Great River will be shown. <br /><br />For further information on the fair and various exhibitors: <strong><a href=""http://www.studyabroad.dk/page177.aspx"" target=""_self"">http://www.studyabroad.dk/page177.aspx</a></strong><br /><br />"|2007-10-31
Colorno: Graduation Ceremony for the 2006-07 edition of Master in Food Culture||"<p><strong>Graduation Ceremony for the 2006-07 Edition of UNISG&rsquo;s Master in Food Culture</strong><br /></p><p><em>Reggia di Colorno &ndash; Aula delle Capriate </em><br /> <br />The graduation proceedings and conferral of master&rsquo;s degrees took place for the 2006-07 edition of the University of Gastronomic Sciences&rsquo; Master in Food Culture: Communication Quality Products on Tuesday, November 6, 2007, at the Reggia di Colorno.<br /><br />Twenty-four students took part in the program, hailing from 13 countries: Australia, Austria, Canada, Denmark, France, Germany, Hong Kong, Japan, South Korea, Spain, Taiwan, the U.K., and the U.S. Although there were no Italian students this year, the program was nevertheless well-rooted in Italian gastronomic heritage, with numerous field-study seminars taking place throughout the country, including in the program&rsquo;s host province of Parma, home to Parmigiano-Reggiano, Prosciutto di Parma, and Culatello di Zibello. Students also participated in work-study internships in a number of other Italian regions as well as abroad. <br /><br />The morning&rsquo;s ceremony honored the goals achieved by the students this year, as well as the projects researched and developed by the students over the past months. In attendance for the event were the university&rsquo;s director, Carlo Catani, the academic director of the master program, Allen J. Grieco, and the president of Slow Food Italy, Roberto Burdese. <br /> <br />The University of Gastronomic Sciences was co-founded by Slow Food and the two Italian regions of Emilia-Romagna and Piemonte in 2003. The first university in the world dedicated to studies in gastronomy, it comprises four undergraduate and graduate programs, teaching food and foodways by merging social sciences, food production technology, communications and economics.<br /><strong><a target=""_self"" href=""/eng/diplomi_11_07.php""><strong>View the pictures of the cerimony</strong></a><br /></strong><br />The new Masters and their theses:<br />From the <strong>United States</strong>:<br />&bull;&nbsp;&nbsp;&nbsp; Kathryn Bertram, 40, from Chicago: <em>The Greening of Kenya: Good, Clean, and Fair</em><br />&bull;&nbsp;&nbsp;&nbsp; Corrie Cook, 28, from Indianapolis: <em>Appetite for Commercial Enterprise: Gastronomic Communication in a Market Driven Print Publication</em><br />&bull;&nbsp;&nbsp;&nbsp; Bronwen Hanna-Korpi, 29, from San Francisco: <em>&ldquo;$10.00 for hot dogs?&rdquo; The Workings of a Small Farm</em><br />&bull;&nbsp;&nbsp;&nbsp; Katherine Knaust, 24, from Portland: <em>Making the Traditional Modern: How Mercats de Barcelona and EMPORION Are Preserving the Role of Traditional food Markets in Europe</em><br />&bull;&nbsp;&nbsp;&nbsp; Clementine Mallet, 25, from New York: <em>Fresh Food Perspectives</em><br />&bull;&nbsp;&nbsp;&nbsp; Elizabeth Manning, 23, from Hawaii: <em>Slow-search. Youth Research and the Creation of an International Slow Food Student Network</em><br />&bull;&nbsp;&nbsp;&nbsp; Brita Rosenheim, 30, from Walnut Creek: <em>The Evolution of Food Media, and the Role of the Food Communicator in the United States</em><br />&bull;&nbsp;&nbsp;&nbsp; Nicole Sturzenberger, 28, from Augusta: <em>Olive Oil Waste Management. European and Californian Disposal Techniques</em><br />&bull;&nbsp;&nbsp;&nbsp; Jessica Taylor, 25, from Walnut Creek: <em>Redefining American Cuisine</em><br />&bull;&nbsp;&nbsp;&nbsp; Jennifer Telfeyan, 26, from Omaha: <em>Two Models of Sustainability: Tenuta di Spannocchia and Bordeaux Quay</em><br />&bull;&nbsp;&nbsp;&nbsp; Daniel Winans, 37, from Hartford: <em>Curriculum Development for an American University - University of New Hampshire: International Food and Culture HMGT 698 - Introduction to Eco-Gastronomy ECOG 4XX</em><br />&bull;&nbsp;&nbsp;&nbsp; Charles Wolinsky, 23, from Santa Monica: <em>Ferrarini: Il Gusto di Mangiare Sano: Profile of an Italian Agro Business</em><br /><br />From <strong>Canada</strong>:<br />&bull;&nbsp;&nbsp;&nbsp; Marie-JosÈe Brais, 39, from MontrÈal: <em>The complicated story of AOCs</em><br />&bull;&nbsp;&nbsp;&nbsp; Donald Genova, 49, from Toronto: F<em>rom Fast Food To Slow Food: Introduction to Food Culture, A Course for the University of Victoria, British Columbia, Canada</em><br />&bull;&nbsp;&nbsp;&nbsp; Rhona McAdam, 50, from Duncan: <em>Food Activism in London</em><br /><br />From <strong>Australia</strong>:<br />&bull;&nbsp;&nbsp;&nbsp; Louisa Cass, 36, from Brisbane: <em>Voices of the Poor. Shifting the Balance of Power To Reduce Poverty</em><br /><br />From <strong>South Korea</strong>:<br />&bull;&nbsp;&nbsp;&nbsp; Donghyun Oh, 32, from Seoul: <em>Searching for Quality and Simplicity</em><br /><br />From <strong>Japan</strong>:<br />&bull;&nbsp;&nbsp;&nbsp; Yumi Namba, 43, from Kanagawa: <em>Study of Traditional Japanese Products and The Challenges of Japanese Agriculture</em><br /><br />From <strong>Hong Kong</strong>:<br />&bull;&nbsp;&nbsp;&nbsp; Amy Lim Man-Way, 27: <em>Food Education Slow Food &ndash; The Rebuilding of Taste Memories in the Education System</em><br /><br />From <strong>Taiwan</strong>:<br />&bull;&nbsp;&nbsp;&nbsp; Andy Chou Hsu-Yi, 33, from Taipei: <em>North Italy Food</em><br /><br />From <strong>Austria</strong>:<br />&bull;&nbsp;&nbsp;&nbsp; Doris Wiesbauer, 33, from Ried im Innkreis: <em>Sugar, Eggs and a Crown &ndash; The Sweet Heritage of the Danube Monarchy</em><br /><br />From <strong>Denmark</strong>:<br />&bull;&nbsp;&nbsp;&nbsp; Anne-Rahbek Christensen, 25, from Herning: <em>Tomorrow&rsquo;s Healthy Supermarket in Denmark? Communication with a Healthy Substance</em><br /><br />From <strong>Germany</strong>:<br />&bull;&nbsp;&nbsp;&nbsp; Fabian Jauss, 29, from Heidelberg:<em> Good, Clean and Fair: The Slow Food Philosophy applied to a Hospital. The Alice Hospital Darmstadt</em><br /><br />From <strong>Spain:</strong><br />&bull;&nbsp;&nbsp;&nbsp; Marta Burdiel GutiÈrrez, 24, from Madrid: <em>Madrid Fusion. Gastronomy, Internet and New Technologies<br /></em><br /></p><p><a target=""_self"" href=""/eng/diplomi_11_07.php""><strong><br /> </strong></a></p>"|2007-11-05
UNISG participates in the Education Without Borders fair in Stockholm||"<p>On Saturday 10th and Sunday 11th November the University of Gastronomic Sciences will take part in the international Education without Borders fair organized  in Stockholm at the Stockholm City Conference Centre in Norra Latin.<br /><br />It is a fair created by Study Abroad, a magazine which gives information to northern European students about the opportunities of studying abroad and promotes educational initiatives in European and North American institutes. <br /><br />Unisg will have it's own stand at the fair where informative material will be distributed and videos about university life and the stages as well as the video Water Memories produced for the project Discovering a Great River will be shown. <br /><br />For further information on the fair and various exhibitors: </p><p><a target=""_self"" href=""http://www.studyabroad.dk/page206.aspx""><strong>http://www.studyabroad.dk/page206.aspx </strong></a></p>"|2007-11-05
UNISG Student John Kariuki Named International Vice President of Slow Food at Puebla Congress||<br />John Kariuki Mwangi, a Kenyan student at the University of Gastronomic Sciences, was elected Vice President of Slow Food International, alongside U.S. restaurateur Alice Waters (reconfirmed in the position) and Indian activist Vandana Shiva.<br /><br />John, along with a youth delegation from UNISG, participated last weekend (Nov. 8-11, 2007) in the International Slow Food Congress that took place in Puebla, Mexico. More information on UNISG involvement in the events of the Puebla Congress will be available shortly on this website.<br /><br />|2007-11-15
UNISG Students Attend Screening of Tupperware! Documentary in Torino||Students of the University of Gastronomic Sciences will take part in a special screening of Laurie Kahn-Leavitt&rsquo;s documentary, Tupperware!, about the lives of Brownie Wise and Earl Tupper, the inventors of the famous plastic food containers.<br /><br />The screening is part a Tupperware! evening presented by the Biografilm Festival, and will take place at 9:00 pm on Thursday, November 15th at the Cinema Due Giardini, 62, via Monfalcone in Torino.<br /><br />The documentary casts new light on an era of revolutions, both small and large, in the daily experience of women in post-War America&mdash;from the use of a little plastic bowl that burps to the desire for redemption from the mundanity of domestic life. <br /><br />Tupperware! charts the story of Brownie Wise, a &ldquo;simple secretary&rdquo; and self-taught marketing whiz, and Earl Tupper, an ambitious but reclusive small-town inventor. In the 1950s the two built an empire out of his remarkable invention and her genius for sales, and in the process brought dignity and depth to the world of domesticity. Recounting the lives and sensational successes of Wise and Tupper, the film owes thanks to extensive research done on hours of very colorful amateur footage shot during the famous Tupperware Home Parties, along with vintage images and anecdotes from the period.<br /><br />For more information:<br />www.thetupperwarefilm.com<br />www.biografilm.it<br /><br />|2007-11-15
Pollenzo, November 30: New UNISG Graduates||<br />November 30, 2007 (Pollenzo, Italy) &mdash; Nine new graduates of the University of Gastronomic Sciences&rsquo; undergraduate program&nbsp; received their Bachelor Degrees today at the the university campus in Pollenzo, Italy. The nine new gastronomes, from Italy, Switzerland, and Germany began their program in 2004, and conclude three years of study with thesis presentations on subjects ranging from molecular gastronomy to an Adriatic fishing community.<br /><br />The school was co-founded in 2003 by Slow Food to build new food leaders around the world with an integrated understanding of food systems and culture, and comprises four undergraduate and graduate programs at two historic campuses in Piemonte and Emilia Romagna. <br /><br />From Italy:<br />Carlo Belladonna, from Moncalieri, under Professor Marco Riva, lecturer in food technology, with the thesis Nutricalc: Test of a Nutritional Documentation System for Recipes and Menus<br />Giorgia Chiodi Latini, from Piossasco, under Professor Nicola Perullo, lecturer in aesthetics, with the thesis The Female Gastronome: A Case Study<br />Anna Ruini, from Pontassieve, under Professor Giovanni Perri, lecturer in enogastronomic tourism, with the thesis Going Slow: Soft Mobility Pathways in the &ldquo;Comunit&agrave; Montana Fiorentina&rdquo; Area <br />Maria Elena Sidoti from Grugliasco, under Professor Silvestro Greco, lecturer in animal production, with the thesis The Small-Scale Fishing Community of the Mid-Coast Adriatic: Relationships Between Profession and Product<br />Alice Saglia from Bra, under Professor Nicola Perullo, with the thesis In vino veritas? Reflections On the Nature of Wine<br />Annalisa Sivieri from Codevilla, under Professor Pierluigi Basso, lecturer in gastronomic communications, with the thesis Food Lost to Folly<br /><br />From Switzerland:<br />Giorgia Croce, from Faido, under Professor Nicola Perullo, with the thesis The Taste of Molecules: Research on Molecular Gastronomy<br />Annette Weber from Bern, under Professor Nicola Perullo, with the thesis The Slow Look: A Walk from Bra to Bras (Michel)<br /><br />From Germany:<br />Till Lukas Haas, from Frankfurt, under Professor Concetta Vazzana, lecturer in plant production, with the thesis Eco&ndash;Gastronomy<br /><br />The graduation ceremony takes place Friday, November 30, at 10:00 am in the Aula Magna of UNISG&rsquo;s Cascina Albertina building, 8 via Amedeo di Savoia in Pollenzo, Bra (CN). Subsequent ceremonies will be held for graduates of this class as they present their individual theses to the university&rsquo;s examination panel.<br /><br />|2007-12-14
UNISG Open Houses Saturday April 19||"<p><strong><br /></strong>On&nbsp;<strong> Saturday, April 19</strong>, the University of Gastronomic Sciences will open its doors to aspiring students at both its Colorno and Pollenzo campuses. <br /><br />As on previous occasions, visitors can tour the buildings, meet university staff, and talk with academic and teaching coordinators. Current UNISG students will also be on hand to recount first-hand experiences of school life and its various opportunities. <br /><br />Prospective students and their families are reminded that they may also visit the university throughout the school year by making an appointment in advance. <br /></p><p>For more information, contact the UNISG Communications Office:<br />tel.: +39 0172 458507<br />email: <strong><a href=""mailto:comunicazione@unisg.it"" target=""_self"">comunicazione@unisg.it</a></strong><br /><br /></p>"|2007-12-17
April 9: Conference by Dr Vincenzo Di Marzo (Endocannabinoid Research Group)||<p>A conferenze will be held on Wednesday April 9 2008, 11.15 A.M., in Aula Magna UNISG, at Cascina Albertina (Pollenzo)<br /><br />&ldquo;From the brain to the belly: the endocannabinoid system as a &quot;war machine&quot; <br />for fat accumulation&quot;</p><p>Lecturer Dr. Vincenzo Di Marzo,<br /><br />Endocannabinoid Research Group, Institute of Biomolecular Chemistry, Consiglio Nazionale delle Ricerche, Pozzuoli (NA), Italy, www.e-r-g.it  <br /></p>|2008-04-03
"Program for the \""Good, Clean and Fair\"" lectures"||"<br />On <strong>Wednesday, March 19th, 2008</strong>, renowned Italian weather expert, <em>Luca Mercalli</em>, will be speaking on climate change and its direct link to food production. While animal breeding remains the cause of green house gas emissions and food production the greatest cause of environmental decay, he will offer insight as to what steps are being taken to counter climate change and global warming, as well as to optimize water and fossil fuel usage, to reforest and sustainably manage agriculture.<br /><br />This is the 5th of seven conferences for the 2nd edition of Buono, Pulito, Giusto Conferenze 2007/2008. Tea time with Paste di Meliga del Monregalese (thanks to the Unisg students, the Slow Food Presidia's official consortium, and Tea &amp; Company of Turin) begins at 5:30 PM, while the conference at 6:00 PM.<br /><br />Mr. Mercalli is the president of the non-profit Italian society of meteorologists, which is the largest national association in reference to the sciences of the atmosphere. In 1993 he founded and still directs the Nimbus magazine and has written 85 publications and contributed to over 650 periodicals. The public in general may recognize him from his numerous appearances on a popular Rai Tre program.<br /><br />"|2008-03-27
UNISG Updates Mondadoriís New Edition of the Grande Enciclopedia Illustrata della Gastronomia||<br />The University of Gastronomic Sciences has played editor for Italian publishing house Mondaori by revising Marco Guarnaschelli Gotti&rsquo;s Grande Enciclopedia Illustrata della Gastronomia for the new edition, placing UNISG in a significant role of gastronomic and cultural ideation.<br /><br />Considered the bible of Italian gastronomy, the illustrated encyclopedia is also an impressive collection of history, tradition, recipes, and terminology. This edition, updated under the direction of Carlo Petrini and Alberto Capatti, comprises 6000 entries and 1200 photos and illustrations, along with indexes and accompanying notes that richly contextualize the world of food.<br /><br />|2007-12-21
Dr Woody Tasch presents the Slow Money project||"<p>Guest Lecture by Dr. Woody Tasch, <br /> <br />&quot;Presentation of the Slow Money Project&quot;<br /> <br />9:30 - April 10, 2008 &ndash; Aula Magna &ndash; Cascina Albertina - University of Gastronomic Sciences<br /><br />Woody Tasch - Chairman<br /><br />Woody Tasch currently serves as Chairman and CEO of Investors' Circle. <br />He is also Chairman of Chelsea Green Publishing, a leading publisher of books on organics, renewable energy and the politics of sustainability. <br />In the 1990s, he was Treasurer of the Jessie Smith Noyes Foundation, a foundation that has pioneered grantmaking to support sustainable agriculture, as well as strategies for integrating philanthropic mission and asset management. <br />He also managed the foundation's venture capital portfolio. Woody has worked as an entrepreneur, venture capitalist, Board member and consultant with such organizations as Prince Ventures (a healthcare venture fund), Healthdata International, CERES (the Coalition for Environmentally Responsible Economies), National Mentor, Greenway, the Nantucket Education Trust, the Gordon and Betty Moore Foundation, Northwest Area Foundation, CIMMYT (the International Maize and Wheat Improvement Center) and Farmers Diner. <br />He was founding Chair of the Community Development Venture Capital Alliance and the Nantucket Sustainable Development Corporation as well as the Chairman of the Advisory Board of Commons Capital. <br />He is the author of articles and essays on redefining fiduciary responsibility. <br />He is co-author of &quot;Food Production and Public Policy in Developing Countries&quot;, published by Praeger Special Studies in 1983. <br />He is currently working on a book about Slow Money: a new vision of capital that is rooted in nature and which supports businesses that enhance biodiversity and promote local food systems. Woody graduated Magna Cum Laude from Amherst College in 1973.</p>"|2008-04-03
UNISG Students Win Essse CaffË Contest for Innovative Coffee Recipes||"<p><br />Saturday, January 26, 2008 &mdash; This year&rsquo;s SIGEP confectionery fair in Rimini saw two University of Gastronomic Sciences students walk away with awards for the Essse Caff&egrave; <em>&ldquo;Crea il tuo DolcEspresso&rdquo;</em> competition in which participants vied to design coffee-based sweets. The contest was open to both industry insiders as well as under-thirty-fives passionate about coffee.<br /><br /><strong>Chantelle Packer</strong>, an Australian first-year student won first prize and a &euro;1000 scholarship for her &ldquo;Bruschettine di Tiramis&ugrave;,&rdquo; bite-size croissants with a coffee gelatin. Her twist on the traditionally savory Italian appetizer of bruschetta made the recipe a hit with judges.<br /><br />Special mention and a scholarship of &euro;250 went to <strong>Janna K&uuml;hne</strong>, a German second-year. Well-suited for cafÈ-setting consumption, her single-serve entry was for coffee-glazed muffins with a pleasingly intense amaretto (almond) filling.<br /><br />On hand to grant the prizes were Giovanni Pina, president of the Accademia Maestri Pasticceri Italiani (The Italian Academy of Master Confectioners) and Barbara Chiassai of Essse Caff&egrave;.<br /><br />Click here for the Essse Caff&egrave; awards ceremony photograph and press release.<br /><br /><strong><a href=""http://www.esssecaffe.com/destra_doc.asp?ds_cod=29"" target=""_self"">http://www.esssecaffe.com/destra_doc.asp?ds_cod=29</a></strong><br /></p>"|2008-02-13
UNISG Launches Online Job Marketplace for Alumni and Employers||"<p><br />The University of Gastronomic Sciences has launched a new aspect of its website dedicated to supporting the evolving community of gastronomy professionals. UNISG students and alumni can create and maintain personal profiles, including posting theses and CVs, as well as links to other online content. <br /><br />A related area of the site is dedicated to employer usage, allowing food companies and organizations to search rÈsumÈs for candidates to fill open positions. Companies are also invited to post job listings and internship opportunities that are in turn searchable by graduates and upper-year students.<br /><br />&ldquo;<em>This is an early time in the history of employing gastronomes,</em>&rdquo; says UNISG Director Carlo Catani, &ldquo;<em>And we created this job marketplace to build sustainability not only for our graduates&rsquo; professional lives, but for the gastronomy industry as a whole. By making connections between businesses and highly qualified and enthusiastic employees, we further the University&rsquo;s mission of ensuring an ongoing supply of future leaders in the food community</em>.&rdquo;<br /><br />To post job and internship listings, or for more information, visit <strong><a href=""http://dida.unisg.it/"" target=""_self"">dida.unisg.it</a></strong> and click on the orange &ldquo;Alumni&rdquo; link or click:<br /><strong><a href=""http://dida.unisg.it/index.php/category/studenti/company-access-area/login-instructions/"" target=""_self"">http://dida.unisg.it/index.php/category/studenti/company-access-area/login-instructions/</a></strong>&nbsp;</p>"|2008-02-22
A Gaggle of Gastronomes Graduate February 29||On Friday, February 29, 2008, twenty-two new gastronomes received their undergraduate degrees in Gastronomic Sciences at the university&rsquo;s Pollenzo campus.<br /><br />The school, with campuses in Pollenzo (near Turin) and Colorno (near Parma), is co-founded by the international non-profit Slow Food, in collaboration with the Italian regions of Piedmont and Emilia-Romagna, and with the support of numerous other businesses and organizations. The aim is to create a new professional&mdash;the gastronome&mdash;capable of working in production, distribution, promotion, and communication in the agrifood sector.<br />This graduation ceremony saw the presentation of theses from students from Austria, Germany, Japan, Switzerland, and the United States, as well as the Italian regions of Piedmont, Lombardy, Emilia-Romagna, Veneto, Liguria, and Lazio. Their projects are as follows:<br /><br /><em><strong>From Austria</strong></em> <br /><strong>Kathrin Fehervary</strong>, 28, from Arnfels, presented <em>Tourism In Piedmont &ndash; More than Truffles and Barolo? &ndash; An Example of Tourism as a Sustainable System in Homage to Jost Krippendort</em>, with Giovanni Perri, professor of food tourism.<br /><strong>Vanessa Guertler</strong>, 25, from Mayrhofen, presented <em>The Whole Is More than the Sum of its Parts &ndash; A Comparative Study of Hildegard Von Bingen &amp; Ayurveda,</em> with physiology, nutrition, and dietetics professor Anna Powar.<br /><br /><strong><em>From Germany</em></strong> <br /><strong>Richard Georg Arno Ebner</strong>, 27, from Ingolstadt, presented <em>Agricutural Policy in Germany: Major Policies and Their Influence on the Rural Population</em>, with Piero Bevilacqua, professor of agricultural history.<br /><em><strong><br />From Switzerland</strong></em> <br /><strong>Simona Daniela Picco</strong>, 24, from Manno, presented <em>The Value of Choice: An Analysis of Television Advertising to Understand the Change in Customs and Consumers of Beer Over the Last Decades</em>, with food communications professor Pierluigi Basso.<br /><em><strong><br />From Japan </strong></em><br /><strong>Ryoji Ikarashi</strong>, 34, from Niigata, presented <em>The State of Agricultural Cooperatives in Japan: Development and Improvement Perspectives</em>, with professor of aesthetics Nicola Perullo.<br /> <em><strong><br />From the United States</strong></em><br /><strong>Michael Stanley Opalenski,</strong> 26, from Providence, RI, presented <em>American Beer: A Retrospective</em>, with professor Perullo.<br /><em><strong><br />From Piedmont</strong></em><br /><strong>Fabiana Astesana,</strong> 22, from Savigliano, presented <em>The Gastronomic Revolution&hellip;In Pink</em>, with history and gastronomy professor Alberto Capatti.  <br /><strong>Enrico Bonardo</strong>, 22, from Chivasso presented <em>Chestnuts in the &ldquo;Tecci&rdquo; [Dryers] of Calizzano and Murialdo: An Economic X-Ray of a Presidium</em>, with food-business economics professor Claudio Malagoli, and international commerce professor Bruno Scaltriti.<br /><strong>Anna Marlena Buscemi</strong>, 34, from Turin, presented <em>The Gastronomy of Recovery, or of Progression</em>, with professor Capatti.<br /><strong>Sara Canepa</strong>, 23, from Alessandria, presented <em>Gastronomic Pleasure in the Conteporary Age</em>, with professor Perullo.<br /><strong>Vittoria Nervo</strong>, 23, from La Morra, presented <em>Food Design</em>, with professor Perullo.<br /><strong>Stefania Siragusa</strong>, 22, from Turin, presented <em>An Investigation into the Nutritional Quality of the University of Gastronomic Sciences Dining Hall Menu</em>, with food technology professor Marco Riva.<br /><strong><em><br />From Liguria</em></strong><br /><strong>Matteo Fratea,</strong> 23, from Genoa, presented T<em>he Character and Development of Ligurian Gastronomy in Tourist Guides from 1931 to 2000,</em> with professor Capatti.<br /><em><strong><br />From Lombardy</strong></em><br /><strong>Giovanni Andrea Crespi</strong>, 22, from Milan, presented <em>The Importance of Traceability and Certification in Food Business</em>, with professor Riva.<br /><strong>Carlo Eugenio Fiorani</strong>, 35, from Cremona, presented <em>An Analysis of the Multidisciplinary Model Applied at the University of Gastronomic Sciences</em>, with professor Perullo.<br /><br /><em><strong>From Emilia-Romagna</strong></em><br /><strong>Pietro Curti,</strong> 48, from Berceto, presented <em>Consuming Choices: The Ethical Argument Between Biological Necessity and the Self,</em> with professor Basso.<br /><strong>Marco Oliv</strong>i, 24, from Modena, presented <em>Sensory Evaluation of the Traditional Balsamic Vinegar of Modena: A Comparison of Different Approaches</em>, with sensory analysis professor Sebastiano Porretta.<br /><strong><em><br />From Veneto</em></strong><br /><strong>Giovanna Donadel,</strong> 22, from Venice, presented <em>The Logic of Hospital Dining Services, with restaurant systems</em> professor Antonio Montanari.<br /><strong>Alberto Lorenzi,</strong> 29, from Valdagno, presented <em>The Internal Theater of Wine Tasting</em>, with professor Basso.<br /><strong><em><br />From Lazio: </em></strong><br /><strong>Camilla Castroni,</strong> 24, from Rome, presented Problematic Aspects of Hygiene Standards in the Food Sector, with professor Riva.<br /><strong>Alexis Morotti,</strong> 27 from Ardea, presented <em>HACCP and Health Risks in Beef Production</em>, with professor Riva. <br /><strong>Giorgio Musante</strong>, 26, from Rome, presented <em>Communicating Terra Madre: An Analysis of the Evaluative Communication of a Global-Scale Event</em>, with professor Perullo.<br />|2008-03-03
Visitors program 2008||"<p>The University of Gastronomic Sciences will host aspiring applicants for a week in Pollenzo. </p><p><br />During this time they will have the chance to get to know the campus, the teachers, the syllabus and the aims of the project and learn how to apply to the undergraduete degree program in Gastronomic Sciences. <br /></p><p>A selection will be made from among all the candidates with the aim of choosing a limited number of 15 young people who are strongly interested in applying to the program for the next academic year. <br /></p><p>This will be a unique opportunity for them to learn more about the teaching program, objectives and campus life, as well as the philosophy and activities of the Slow Food Movement.<br /></p><p>While participants will be responsible for their own travel expenses, board and lodging will be provided by the University (visitors will be hosted in student lodging and eat at the student canteen). <br /></p><p>Please note that there is an application deadline. Email segreteria@unisg.it for details.<strong><strong><strong><br /><br /><br /></strong></strong></strong></p><p><strong><strong><strong><a href=""/upload/docs/Personal_info_Eng.pdf"" target=""_self""><strong>DOWNLOAD THE APPLICATION FORM</strong></a><br /></strong></strong></strong></p>"|2008-03-07
The University of Gastronomic Sciences is participating in the ìDiamogli Creditoî Project.||<strong>The University of Gastronomic Sciences is participating in the &ldquo;Diamogli Credito&rdquo; Project</strong><br /><br />To be eligible for the project &ldquo;Diamogli Credito&rdquo; privileges, Italian and foreign students must:&nbsp; be between the ages of 18 and 35, either be a European Union citizen or a non-EU citizen, must have a registered Italian address and be enrolled at a public or private University or institution of advanced-level art, music or dance training.<br />To learn more about the criteria, visit:&nbsp; http://www.diamoglicredito.it/il-progetto.aspx &nbsp;<br /><br />|2008-03-13
Information sessions in NY and California||On May 1st, 2008, the University of Gastronomic Sciences will hold information sessions in Manhattan, NY, and Berkeley, CA, for prospective students interested in learning more about the school&rsquo;s programs and application procedures. Staff and alumni will be on hand to explain the educational philosophy of the university, present the undergraduate and graduate degrees, discuss internships and work opportunities post-graduation, and answer all other questions. <br /><br />The two information sessions will take place as follows:<br /><br />New York    <br />May 1, 2008    <br />7:00 &ndash; 9:00 pm    <br />Murray&rsquo;s Cheese    <br />254 Bleecker St.     <br />New York, NY        <br /><br />California<br />May 1, 2008<br />7:00 &ndash; 9:00 pm<br />The Ecology Center<br />2530 San Pablo Ave., Ste. H<br />Berkeley, CA<br /><br />To attend one of the sessions, email your name and phone number to d.szanto@unisg.it. (Last-minute attendees are also welcome.)<br /><br /><br />|2008-03-19
Guest Lecture by Dr. Solomon Katz, University of Pennsylvania||"<strong>&quot;The Causes and Consequences of the First Global Food Crisis in 2008&quot;<br /></strong><br /><em>17:30 - April 23, 2008 &ndash; Aula Magna &ndash; Cascina Albertina--University of Gastronomic Sciences, Pollenzo, Italy</em><br /><br />Until the last year nearly all previous food crises have been caused by wars and/or centered in part on crop failures in various regions of the world. Now first the first time a combination of crop failures (associated with climate change in water resources), increases in human population size, changes in diet, and the sudden diversion of food from the human food chain to the large production of fuel have caused a catastrophic increase in food scarcity.&nbsp; These events have driven up the cost of food well beyond many people's ability to pay for it is causing a whole new source of global hunger that is now forcing between one hundred and four hundred million people into the ranks of food insecurity. &nbsp;<br />&nbsp;<br />Dr. Katz has served as the founder and Chairman (1984-1986) of the Task Force on the African Famine for the American Anthropological Association which produced a series of monographs, symposia and reports on food security in Africa.&nbsp; Katz was the Series Editor of &quot;Food and Nutrition in History and Anthropology&quot; Gordon and Breach Publishers (with a dozen books in the series) from 1986 &ndash; 1995 and is Editor-in-Chief of the &quot;Encyclopedia of Food and Culture&quot; published by Scribners (Gale) in 2003, which was awarded six major national and international awards and prizes including the Dartmouth Medal (US) and the Emerald Award (UK) in 2004 for the best reference publication of 2003. In 2007, Katz was elected as a trustee to the Council for a World Parliament of Religions with an emphasis on integrating science and religion into the CWPR.<br /><br /><br />"|2008-04-15
Colorno - No-Waste Day ñ Wednesday, April 30th||Collaborating with the City of Colorno, the Student Sustainability Committee of the Colorno campus has organized a &ldquo;No-Waste&rdquo; event, in which the University will give back to the Colorno community through a trash pick-up in the city.&nbsp; In efforts to increase awareness of our impact on the environment, students and staff are also considering what they can do to minimize their footprint and signing a pledge to commit to the personal challenge for the day. &nbsp;<br /><br />We can all do more.&nbsp; Give up bottled water?&nbsp; Turn off and unplug?&nbsp; Take shorter showers?&nbsp; Increase your recycling? &nbsp;<br />What can you do?<br /><br />For more information on the event or sustainable practices at the University, contact j.telfeyan@unisg.it <br />|2008-04-16
The University welcomed many prospective students at their Open House on April 19th.  The next Open House will be Saturday, May 17th.||"<div align=""center""><strong>The University welcomed many prospective students at their Open House on April 19th</strong><br /><strong>The next Open House will be Saturday, May 17th</strong><br /></div><br />Over 80 people (30 prospective students with their families) from across Italy (Piedmont, Valle d&rsquo;Aosta, Liguria, Lombardy, Emilia Romagna, Veneto, Lazio, Puglia, and Sicily), Switzerland and Brazil participated in the University of Gastronomic Sciences&rsquo; Open House on Saturday, April 19, 2008.<br /><br />The event gave prospective students the opportunity to speak directly with the University&rsquo;s staff to learn more about the laureate program.<br /><br />After the morning&rsquo;s presentation of the University by didactic coordinator, Professor Nicola Perullo, participants were given the chance to speak with other members of the academic staff, including Marco Riva (Food Technology), Claudio Malagoli (Food Economy), Piercarlo Grimaldi (Anthropology), and Rachel Black (Anthropology Researcher).&nbsp; <br />Additional University staff was on hand to provide information about the application process, scholarships, student services, didactic and stage programs.<br /><br />The University&rsquo;s next Open House will be at the Pollenzo campus, <strong>Saturday, May 17, 2008</strong>, from 10:00am until 2:30pm.<br /><br /><em>For more information and to book your visit, please contact:</em><br /><a href=""mailto:comunicazione@unisg.it"" target=""_self"">comunicazione@unisg.it</a> &ndash; telephone:&nbsp; 0172 458 507-505 <br /><a href=""mailto:segreteria@unisg.it "" target=""_self"">segreteria@unisg.it </a>&ndash; telephone:&nbsp; 0172 458 535- 518<br /><br />"|2008-04-22
ìNo Waste Dayî Success in Colorno||"<br /><br />The University&rsquo;s Colorno campus celebrated its first &ldquo;No Waste Day&rdquo; on Wednesday, April 30th with a trash pick-up throughout Colorno.&nbsp; Collaborating with volunteers from the City&rsquo;s offices, students from both Masters courses collected a truck-load worth of garbage.&nbsp; Additionally, in efforts to increase awareness of our impact on the environment, students and staff considered what they could do to minimize their footprint and signed a pledge to commit to the personal challenge for the day.&nbsp; Examples included drinking tap water rather than bottled, employing regular &ldquo;electricity-free&rdquo; hours, and taking stairs instead of elevators.&nbsp; The afternoon finished with a meeting and personal thank-you from the city&rsquo;s mayor. &nbsp;<br /><br />The campus&rsquo; Student Sustainability Committee planned the event with the hope that students would be inspired to continue their sustainable practices even after the event finished, as well as gain a deeper appreciation for their role within the Colorno community.<br /><br />For more information about the event and sustainable practices at the University, contact <a href=""mailto:j.telfeyan@unisg.it"" target=""_self"">j.telfeyan@unisg.it</a><br /><br />"|2008-05-06
POLLENZO CAMPUS:  Open House, Saturday, May 17||"<br />On Saturday, May 17th, the Pollenzo campus of the University of Gastronomic Sciences will open its doors to aspiring students.<br /><br />Visitors will have the opportunity to tour the campus, meet university staff, and speak with academic and teaching coordinators. <br />The directors of the academic offices will provide information on course and stage content, destinations within Italy and throughout the world, the development of the post-laureate program and the Slow Food philosophy behind the University&rsquo;s development.<br /><br />The day&rsquo;s program is scheduled as follows:<br /><br /><strong>POLLENZO CAMPUS &ndash; Cascina Albertina</strong>, Via Amedeo di Savoia 8<br />The University staff will welcome visitors from <strong>10:00am &ndash; 2:30pm.</strong><br /><br />Visitors will be welcomed at the entrance of the Cascina Albertina building, via Amedeo di Savoia 8, Pollenzo &ndash; Bra (CN)<br /><br /><strong>11:00am </strong>&ndash; Classroom 5, Cascina Albertina<br /><em>Presentation of the University </em><br />Representatives from the academic staff, Students Services office, Tutor office and Communication office will welcome visitors and present the University.<br /><br />Adjacent to the classroom, there will be representatives available from the above-mentioned University offices to provide information throughout the day about the application process, student services, and course and stage information. <br /><br />University tours will be conducted in both English and Italian and will take place based on the presence of participants. &nbsp;<br /><br />For logistical purposes, the University suggests that visitors book in advance by calling the Pollenzo offices at <strong>0172 458511-507</strong>, or writing to <a href=""mailto:comunicazione@unisg.it"" target=""_self"">comunicazione@unisg.it</a>. <br /><br />It is also possible for groups of students to schedule guided visits to the University throughout the academic year. &nbsp;<br /><br />The University&rsquo;s staff is available to meet with school groups that would like to learn more about the laureate program.&nbsp; &nbsp;<br /><br />"|2008-05-06
THE THIRD INTERNATIONAL PHILOSOPHY OF WINE CONFERENCE||"<strong>&nbsp;&nbsp;&nbsp; &nbsp;&nbsp;&nbsp; &nbsp;&nbsp;&nbsp; &nbsp;&nbsp;&nbsp; &nbsp;&nbsp;&nbsp; Third International Philosophy of Wine Conference <br /></strong><div align=""center""><strong>at the University of Gastronomic Sciences</strong><br /></div><br />The study of wine in its diverse and complex forms will be the central theme of the Third International Philosophy of Wine Conference, held at The University of Gastronomic Sciences, Friday, May 30and Saturday, May 31. (Assembly Hall, Via Principe Amedeo 8, Pollenzo &ndash; Bra, Italy)<br />The event is organised by Nicola Perullo (University of Gastronomic Sciences), Barry Smith (University of London) and Gloria Origgi (Institut Jean Nicod). This is the third edition, after its 2004 the debut at the University of London and the 2007 American Philosophical Association Pacific Meeting in San Francisco.<br /><br />The selection of the University of Gastronomic Sciences as a host for the third edition will highlight the interdisciplinary nature of the subject and provide a vast scope of understanding for the themes presented at the conference.&nbsp; Participants will include not only academics, but also producers, researchers, experts, and wine enthousiasts.<br />The two days will include four sessions, followed by a round-table discussion.<br /><br />Friday, May 30, will be divided into two sessions (from 9:00am &ndash; 1:00pm; 2:30pm &ndash; 6:30pm)<br />The first session will explore the relationship between wine and the senses, specifically addressing which factors contribute to taste perception, how the flavours of wine are recognised, how the assessment of a wine&rsquo;s quality is a perceptual matter, and how all the senses contribute to the tasting experience.<br /><br />The session will be conducted by Nicola Perullo (Aesthetics, University of Gastronomic Sciences), Barry Smith (Philosophy, University of London), Adrian Cussins (Philosophy, Universidad Nacional de Colombia, Bogot·), Yann Grappe (Wine History, University of Bologna),&nbsp; and will be chaired by Ann Noble (Viticulture and Oenology, University of California, Davis).<br /><br />The second session of the day will address the relationship between wine and memory.&nbsp; Participants will discuss: the role of memory in the tasting of wine, how we can retain the details of former experiences through taste memories, the reliability of experts in their memories of particular wines, and <br />if recognition in blind tasting is just the sign of an exceptional memory.&nbsp; In this session, participants will also look at how the changing history of winemaking and wine tastes might affect us today.<br />The discussion will be chaired by Neil Beckett (Editor, The World of Fine Wine, UK), and include participation from FrÈdÈric Brochet (oenologist and winemaker, France), Ole Martin Skilleas (Philosophy, University of Bergen, Norway), Kevin Sweeney (Philosophy, University of Tampa, Florida), David Schildknecht (wine writer and critic, USA).<br /><br />Saturday, May 31, will be divided between two sessions (from 9:00am &ndash; 1:00pm; 2:30pm &ndash; 8:00pm).<br />The third session will discuss wine and nature.&nbsp; There is increasing emphasis on the virtues of natural winemaking, but how natural can wines really be if they are artefacts? Can one firmly distinguish what is natural and what is not?&nbsp; Is the notion of terroir ultimately a matter of nature, or of culture and tradition?&nbsp; These are just some of the themes that will be debated by Noga Arikha (History of Ideas, Institut Jean Nicod, Paris), Ophelia Deroy (Philosophy, Institut Jean Nicod, Paris), Teobaldo Cappellano (winemaker, Piemonte), Alessio Planeta (winemaker, Sicily), and chaired by Alberto Capatti, Dean of the University of Gastronomic Sciences.<br /><br />The final fourth session of the conference will discuss wine and culture. &nbsp;<br />Participants will include Gloria Origgi (Philosophy, CNRS, Institut Jean Nicod, Paris), Massimo Montanari (Food History, University of Bologna), Steven Shapin (History of Science, Harvard University, USA), Antoine Hennion (Sociology, …cole des Mines, Paris), and will be chaired by Carlo Petrini, President of Slow Food International. &nbsp;<br />Some of the questions raised will include:&nbsp; What role does wine play in our lives? What are the consequences of its changing from a local product meant to accompany food and to celebrate social gatherings, into a luxury product and a consumer commodity?&nbsp; What is lost if a culture loses its tradition of winemaking under the threat of global forces?&nbsp; How has the relation between wine and body been perceived throughout history?&nbsp; What are the cultural contributions wine has on civilizations? &nbsp;<br /><br />The conference will close with a round table discussion with Carlo Petrini, wine experts, critics, producers and journalists.<br /><br /><br /><em>For additional information and to reserve your space at the conference, contact:<br />Barbara Carrara &ndash; b.carrara@unisg.i.t</em><br /><em><br />For further information about the University of Gastronomic Sciences:<br />Communications Office <br />Telephone &ndash; 0172 458507-05<br />comunicazione@unisg.it</em><br /><br /><br /><br />"|2008-05-12
University magazine: issue 3 available on line||"<br />The journal of the University of Gastronomic Sciences is back, with the just-published Issue 3. <br />All issue can be read online through the website <strong><a href=""http://www.unisgjournal.it"" target=""_self"">www.unisgjournal.it</a></strong>.<br />The entire contents in Italian and English are available to any one who completes the free registration. <br />"|2008-05-26
UNISG Launches New Master in Italian Gastronomy and Tourism||"The first edition of a new English-language master program, focusing on the food products and cultural heritage of Italy, will begin January 2009 at the university&rsquo;s Colorno campus. The Master of Italian Gastronomy and Tourism is designed to build professional skills related to the food trade, restaurant, and gastro-tourism sectors.<br /><br />Students will gain knowledge of food production and consumption, and the issues of sustainability and ethical practices in gastronomic businesses, as well as develop knowledge and abilities for innovation in strategic planning, communications, and project management. Lessons include Italian language and cultural studies, as well as seven weeks of field study in various Italian regions for a full immersion in the country&rsquo;s foodways.<br /><br />As a special option for students in this master program only, those who wish to continue their studies towards a more advanced degree may then enroll in the second year of the <a href=""/eng/laurea_specialistica_eng.php"" target=""_self"">two-year graduate degree in Gastronomy and Food Communications</a> (offered at the Pollenzo campus), starting in January of the following year.<br /><br />The Master in Italian Gastronomy and Tourism replaces the previous Master in Gastronomic Sciences and Quality Products, which had been offered in Italian and which has produced four cohorts of master graduates.<br /><br />For more information, contact the Colorno administrative offices:<br />tel. +39 0521 811111<br />email: colorno@unisg.it<br /><br />"|2008-05-28
Thursday, June 26, 2008: The role of local economy in the development of territories||The <strong>University of Gastronomic Sciences</strong> will hold a conference on the theme of <strong>Local Economy</strong>, on <strong>Thursday, June 26, 2008</strong> from 9:00 until 18:00 in the Aula Magna of the Cascina Albertina, located at Via Amedeo di Savoia 8, Pollenzo (Cn).<br />The aims of the conference include defining the concept of local economy, its spheres of influence, and identifying the most important issues related to the subject.<br /><br />Conference participants include:<br /><br /><strong>Claudio Malagoli</strong>, University of Gastronomic Sciences, Pollenzo and Colorno campuses<br /><em>&ldquo;From Economic Development to Sustainable Development&rdquo;</em><br /><br /><strong>Gianluca Brunori</strong>, University of Pisa<br /><em>&ldquo;Total Economies, Local Economies and Relocalization&rdquo;</em><br /><br /><strong>Alain Gras</strong>, University of Paris I, &ldquo;cattedra Unesco&rdquo;, University of Valencia<br /><em>&ldquo;The Energy Crisis in Thermo-Industrial Society:&nbsp; An Opportunity for Localization&rdquo;</em><br /><br /><strong>Bruno Scaltriti</strong>, University of Gastronomic Sciences, Pollenzo and Colorno campuses<br /><em>&ldquo;Typical Food Products and Rural Development in Marginalized Regions: The Case of Dried Calizzano and Murialdo Chestnuts&rdquo;</em><br /><br /><strong>Mauro Bonaiuti</strong>, University of Bologna<br /><em>&ldquo;Degrowth and The Promotion of Territory&rdquo;</em> <br /><br /><strong>Francesco Marangon</strong>, University of Udine<br /><em>&ldquo;Sustainable Rural Development in Friuli Venezia Giulia: Through Rural Areas and Areas of Sustainable Economy&rdquo;</em><br /><br /><strong>Tommaso Venturini,</strong> University of Milan - Bicocca<br /><em>&ldquo;Back to the Future:&nbsp; Eataly and the Revival of Supermarkets&rdquo;</em><br /><br /><strong>Carlo Petrini,</strong> President Slow Food International <br /><em>&ldquo;Modernity and Economic Efficiency of Small-Scale Food Systems&rdquo;</em><br /><br /><br />Simultaneous translation will be provided in English, French, and Italian<br />For more information and to reserve for the conference, contact comunicazione@unisg.it 0172 458507.<br />|2008-06-18
Graduation at the University of Gastronomic Sciences ìJapan graduates in Pollenzo||"<p>The University of Gastronomic Sciences will celebrate the graduation of Japanese student, <strong>Mizuho Hirokawa</strong>, <strong>on Friday, June 27</strong> at 10:00 in the Aula Magna of the University&rsquo;s Pollenzo campus.<br /><br /><strong>Mizuho Hirokawa</strong>, 34 years old, from Tokyo, has written her thesis <em>&ldquo;The Food Education for the Child: an Application of M. Montessori Philosophy&rdquo;</em> under the direction of <strong>Nicola Perullo</strong>, Professor of Aesthetics.  <br /><br />The University of Gastronomic Sciences, with campuses in Pollenzo (Cuneo) and Colorno (Parma), was founded by Slow Food in conjunction with the regional authorities of Emilia-Romagna and Piedmont, with the objective of training new professionals, modern-day gastronomes, who are capable of working in the production, distribution, promotional, and communication sectors of the food industry.<br /><br />For more information:&#8232;<br />Communication office UNISG &#8232;Tel. 0172 458507-05 &ndash; comunicazione@unisg.it</p><p><strong><a href=""/eng/cerimonia_06_2008.php"" target=""_self"">-&gt; See the picture of the graduation</a></strong>&nbsp;</p>"|2008-06-27
Pollenzo - July 13-29: International Summer School program organized by Torino World Design Capital||"From Sunday, <strong>July 13</strong> through Tuesday, <strong>July 29 </strong>the University of Gastronomic Sciences will host Designing Connected Places, the International Summer School program organized by Torino World Design Capital.<br /><br />Designing Connected Places is an educational program designed for students from the most prestigious international design schools.&nbsp; The students&rsquo; accommodations will be provided at the Albergo dell&rsquo;Agenzia and Corte Albertina, both located in Pollenzo.&nbsp; The lessons will be held in the classrooms of the University of Gastronomic Sciences, whose staff will also be on hand to provide technical support.<br /><br />One hundred and eighty students will participate in the program (ninety in the first session from July 13 - 20, ninety in the second, from July 22 - 29) which will be divided into six classes, each one dedicated to an in-depth study of a specific theme through workshops, seminars and lessons held by designers and experts of international renown. <br /><br />The six themes presented in the International Summer School program correspond to specific design challenges unique to the Piedmont region. Students will develop creative solutions for the needs of the territory, based on a series of diverse approaches.<br /><br />The program&rsquo;s six thematic areas are:<br />&nbsp;<br />ACTIVE WELFARE &ndash; Products, services and communication for the health and well being of a city<br />MULTI-MOBILITY &ndash; Products, services and communication for efficient urban mobility<br />OPEN AND SAFE TOWN &ndash; Products, services and communication for the identity and safety of modern, outdoor urban areas<br />EATING 2.0 &ndash; Products, services and communication for food and food systems<br />COMPLEXITY MAPS &ndash; Products, services and communication for the representation of places and communities<br />DESIGNING THE PROCESS &ndash; Strategies, prototypes, and communication for urban bodies and production systems<br /><br />For additional information visit: <a href=""http://www.torinoworlddesigncapital.it/portale/index.php"" target=""_self"">http://www.torinoworlddesigncapital.it/portale/index.php</a><br /><br />"|2008-07-17
Graduation Friday, July 25 for students from Italy, the United States, Japan and Turkey||"<p><br />The University of Gastronomic Sciences will celebrate the July graduation of a group of its students on Friday, July 25 at 9:30 in the Aula Magna of the University&rsquo;s Pollenzo campus.<br /><br /><strong>Francesco Monnati</strong>, 26 years old, from Cherasco, Italy, will defend his thesis, &ldquo;<em>Conversion Model of a Conventional Food Processing Agency to Eco-Compatibility</em>&rdquo;, under the direction of Food Economy professor Claudio Malagoli.  <br /><br /><strong>Paolo Ravotti</strong>, 51 years old, from Vicoforte, Italy, will present his thesis, &ldquo;<em>Traditional Foods of the River Po&rdquo;</em> under the direction of Anthropology professor Piercarlo Grimaldi.  <br /><br />These two students are the first graduates of their class, which began in 2005-2006.  Graduating from the 2004-2005 class are the following students.<br /><br /><strong>Keiko Okazaki,</strong> 30 years old, from Saitama, Japan, will discuss her thesis, &ldquo;<em>Bento Box: Portable Japanese Gastronomy</em>&rdquo; with Food Communications professor, Pierluigi Basso. <br /><strong>Allison Radecki</strong>, 32 years old, from Montclair, New Jersey, United States, will defend her thesis, &ldquo;<em>Edible Communities:  Food, Community and the Connective Power of Local Food</em>&rdquo; with Aesthetics Professor, Nicola Perullo.<br /><strong>Tang&ouml;r Tan</strong>, 32 years old, from Beyoglu, Turkey, presents his thesis &ldquo;<em>From the Seed to the Table, a Project of Nutrition for Elementary School Kids&rdquo;</em> also with Aesthetics Professor, Nicola Perullo.</p><p><strong><a target=""_self"" href=""/eng/cerimonia_07_2008.php"">-&gt; See the pictures of the graduation</a></strong> </p>"|2008-07-21
UNISG Zoology professor Ettore Tibaldi passed away||"Esteemed Zoology professor Ettore Tibaldi passed away Sunday, August 24.&nbsp; <br />Tibaldi was a professor at the University of Gastronomic Sciences, as well as the University of Milan.<br />A long-time associate of Slow Food, Tibaldi contributed to the organization's numerous publications, including the publication of his book &quot;Cibo d'Africa&quot;.&nbsp; <br />An avid traveler, he was a highly respected expert on Africa, and collaborated on the development of Cesvi and Coop projects in various African countries.<br />The staff of the University of Gastronomic Sciences offers its deepest sympathies to Mr. Tibaldi's family. &nbsp;<br />&nbsp; <br />"|2008-08-25
The University of Gastronomic Sciences mourns the sudden loss of Professor Marco Riva||"<p>The University of Gastronomic Sciences mourns the sudden loss of Professor Marco Riva, who contributed so much to its founding. His intelligence and spirit will live on with us, even if death has taken him away.<br /><br />Though the man is gone, his thoughtful reflections on food culture, germinated in Pollenzo, remain. A technologist, Marco Riva took from technology a perspective that was at once critical and multilayered, considering interdisciplinarity not an unbearable trial but a temptation into creativity. <br />His interests and versatility made him, from the first days of the university, an interpreter armed with the tools of science, of gastronomy and of the challenges that gastronomy faces. <br />After four years of teaching, of campus life, of collegiality with co-workers, and of academic experiences, he developed a profound curiosity for food and its subjective and objective worth. On this, both food technology and conviviality, Marco Riva, Christian and Communist, deliberated. <br />His apartment in Bra, on Viale delle Rimembranze, was a philosophical dining hall and hospitable roundtable, into which he would invite guest cooks, teachers and others, before plates of studied simplification. I recall in particular a saffron risotto he cooked in the microwave, and how time ran out before I could challenge it with my own, cooked on the stove.<br /><br /><em>Alberto Capatti</em></p><p align=""center""><img width=""170"" height=""220"" border=""0"" src=""/upload/images/marcoriva.jpg"" />&nbsp;</p><em />"|2008-08-27
Graduation at UNISG Friday, September 26th||"<br />The University of Gastronomic Sciences will celebrate the September graduation of a group of its students on <strong>Friday, September 26, at 9:30</strong> in the Aula Magna of the University&rsquo;s Pollenzo campus.  <br />These graduates began their studies at the University during the 2005-2006 academic year.<br /><br />The graduates from <strong>Italy</strong> include:<br /><br /><strong>Ottavia Cova</strong>, 22 years old, from Verbania (VCO), Italy, thesis titled, <em>&ldquo;Proposal and Testing of a Multimedia Documentation Model of Traditional Dairy Production of the Valsesia&rdquo;</em>, under the direction of  Luisa Torri and Professor Laura Franzetti<br /><br /><strong>Ilaria Marcheselli</strong>, 35 years old, from Massa (Ms), Italy, thesis titled, <em>&ldquo;Street food:  A Historical and Social Study Through Different Years and Cities&rdquo;</em> under the direction of Food History professors Massimo Montanari and Alberto Capatti  <br /><br /><strong>Luca Vaschetti</strong>, 24 years old, from Carmagnola (To), Italy, thesis titled, <em>&ldquo;Food Miles and Carbon Footprint:  An Approach to Evaluate the Environmental Impact of Food Production&rdquo;</em> under the direction of Luisa Torri<br /><br />The graduates from <strong>Germany i</strong>nclude:<br /><br /><strong>Alexander L&ouml;hr</strong>, 23 years old from Grofelfing, Germany, thesis titled, <em>&ldquo;Terroir of Barolo&rdquo;</em>, under the direction of Enology professor FrÈdÈric Brochet and Vittorio Manganelli<br /><br /><strong>Theresa Malec</strong>, 25 years old from Monaco, Germany, thesis titled, <em>&ldquo;Proposal for the Sale of High Quality Food Products in Germany&rdquo;</em>, under the direction of Marketing Professor Danielle Borra<br /><br />Some of these graduates will begin their professional careers, while others will continue their studies at the graduate level here in Pollenzo.<br />The University of Gastronomic Sciences, with campuses in Pollenzo (Cuneo) and Colorno (Parma), was founded by Slow Food in conjunction with the regional authorities of Emilia-Romagna and Piedmont, with the objective of training new professionals, modern-day gastronomes, who are capable of working in the production, distribution, promotional, and communication sectors of the food industry.<br /><br /><em>For additional information, contact the University&rsquo;s Communication Office at 0172 458507-05 or write to comunicazione@unisg.it <br /></em><br /><br /><strong><a href=""/eng/cerimonia_09_2008.php"" target=""_self"">-&gt; Click here to see the graduation photos</a></strong><br /><br />"|2008-09-23
Valter Cantino is the new Dean of the UNISG||The University of Gastronomic Sciences is pleased to announce the appointment of <strong>Valter Cantino</strong> to the position of<strong> Dean</strong>, effective October 2008.<br /><br />A professor of business economics and <strong>Director</strong> of the <strong>School of Business Administration </strong>at the <strong>University of Torino</strong>, Mr. Cantino was selected by the Administrative Council of the university, and takes over from <strong>Alberto Capatti</strong>, professor of the History of Cuisine and Gastronomy, as well as editor of the journal, Slow.<br /><br />In his thanks to Professor Capatti (who will continue to collaborate in academic planning) for his past years of dedicated work, during which UNISG has successfully launched both the undergraduate and graduate programs in Pollenzo, Mr. Cantino also expressed excitement about the new position, as well as the stimulation and challenges it will bring. <br /><br />|2008-10-08
The University of Gastronomic Sciences ìIn the Fieldî||"<div align=""justify""><p><strong>The University of Gastronomic Sciences &ldquo;In the Field&rdquo; <br />at the Salone del Gusto and Terra Madre<br /><br />UNISG Info Sessions: October 25 and 26</strong><br /></p></div><br />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.<br /><br />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.<br /><br />Thursday, the 23rd of October at 6.00PM Giorgia Croce, of Canton Ticino, Swizerland, will conduct &ldquo;A Taste of Honey,&rdquo; seminar. She describes the workshop as &ldquo;a global view of international and Italian honeys.&rdquo; 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.<br /><br />Thursday, the 23rd of October at 9.00PM Mauro Avino, from Castellamare di Stabia (Naples) leads &ldquo;Rum Business,&rdquo; 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 bab&agrave;, 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.<br /><br />On Friday, the 24th of October at 3.00PM, Anna Ruini, from Pontassieve (Florence) presents &ldquo;Our Daily Bread&rdquo;. 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. <br />Also present will be Fulvio Marino, producer of stone-ground organic flour and Ivo Bertaina, president of Agri.Bio.Piemonte.<br /><br />Friday the 24th of October at 6.00 PM Michaela Von Lutz from Klausen, (Bolzano) leads &ldquo;Cheese Meets Sake&rdquo; 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.&nbsp; Participants will have the opportunity to experience how two very different products can beautifully complement one another. &nbsp;<br /><br />On Saturday the 25th of October at 6.00PM, Alice Saglia of Bra (Cuneo), hosts &ldquo;The Nature of Wine&rdquo; 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.<br /><br />&ldquo;Life After Sushi&rdquo;, scheduled for Sunday, October 26, at 12:00 pm, will be led by Annalisa Sivieri, from Codevilla (Pavia).&nbsp; Sivieri explains, &ldquo;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&rdquo;.<br /><br />On Sunday the 26th at 6:00pm, the workshop &ldquo;Stock Account&rdquo;, will take place, led by Giorgia Chiodi Latini from Piossasco (Turin). &ldquo;The program will begin with a triangle test between a traditionally made broth and another made from a stock cube,&rdquo; explains the student &ldquo;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.&rdquo;<br /><br /><br />The University will offer two informational sessions on <strong>Saturday October 25 and Sunday October 26 (at 3 pm) in the Convivium Leader Room (Pavilion 5)</strong>. <br />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.<br />Staff will also be available to provide information on the application process, scholarship opportunities and student services.<br /><br /><em>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. <br />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.<br />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&rsquo;s graduates will coordinate efforts to improve the world&rsquo;s food system.</em><br /><br /><strong>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.</strong><br /><br /><em>For additonal information, contact the University Communications Office:<br />Alessandra Abbona, Sandra Saporosi, Maria Bellingeri, David Szanto<br />comunicazione@unisg.it - cell. 329 9079183 -331 7614098 &ndash; 331 7614094<br /></em><br />"|2008-10-14
Twenty-Four New Gastronomes Graduate from University of Gastronomic Sciences Friday, October 31||"<div align=""center""><strong>Students from Canada, France, Germany, Italy, Kenya, Switzerland, and the United States</strong><br /></div><p align=""justify""><br />A new graduation session will take place Friday, October 31, at 9:30 am, in the Aula Magna of the University of Gastronomic Sciences in Pollenzo, Italy, with an impressive roster of future gastronomes from seven countries. <br /></p><p align=""justify"">From Canada:<br /><strong>Natalie Jensen</strong>, 24, from Vancouver, presents the thesis <em>The Declining Tourism Market in Canada: Utilizing Culinary Tourism to Enhance the Provincial Market in British Columbia</em> for Professor Perri.<br /></p><p align=""justify"">From France:<br /><strong>Norma Paoli</strong>, 23, from Bandol, presents the thesis <em>The Diverse Models of Haute Cuisine</em> for Professor Perullo.<br /></p><p align=""justify"">From Germany:<br /><strong>Ulrike Piecha</strong>, 28, from Sassnitz, presents the thesis <em>Eataly&mdash;A Nostalgic Sense of DÈj&agrave; Vu of an Already Gone Culture of Food and Life for Wealthy Consumers </em>for Professor Perullo.<br /><strong>Jonathan Gebser</strong>, 26, from Berlin, presents the thesis <em>The Reason of Terroir &ndash; An Analysis of the Various Factors that Influence and Determine its Essence</em> for Professors Manganelli and Brochet.<br /><strong>Patrick H&ouml;hn</strong>, 28, from Stuttgart, presents the thesis The Past And The Future Of Sturgeons And Their Caviar for Carlo Modonesi, professor of Animal Biology and Zoology.<br /><strong>Sophie De Gier</strong>, 22, from Cleves, presents the thesis <em>A Food Bank for Children in Need: A Research Project</em> for Piercarlo Grimaldi, professor of Anthropology.<br /></p><p align=""justify"">From Italy:<br /><strong>Daniela Adamo</strong>, 23, from Alcamo, presents the thesis <em>The Vegetarian Cuisine of Enrico Alliata fo Salparuta </em>for Alberto Capatti, professor of History of Gastronomy.<br /><strong>Riccardo Binda</strong>, 22, from Voghera, presents the thesis <em>On Judging the Taste of Wine </em>for Nicola Perullo, professor of Aesthetics.<br /><strong>Mario Stefano Traina</strong>, 26, from Sant&rsquo;Agata Li Battiati, presents the thesis <em>Edible Education: Creation and Development of a Gastronomic Eudcation System</em> for Professor Perullo.<br /><strong>Davide Rovidone</strong>, 23, from Oggiona Santo Stefano, presents the thesis <em>&ldquo;Modern&rdquo; Food in Alimentary Advertising</em> for Professor Perullo.<br /><strong>Laura Fruttero</strong>, 21, from Fossano, presents the thesis <em>Economic Evaluation and Energy Balance of Biofuels</em> for Claudio Malagoli, professor of Agrifood Economics.<br /><strong>Manlio Larotonda</strong>, 22, from San Mauro Torinese, presents the thesis <em>Cacao: A Market Analysis and Proposals for an Alternative Production Chain</em> for Professor Malagoli.<br /><strong>Federico Bobbio</strong>, 22 , from Pino Torinese, presents the thesis <em>Gastronomy and Bass Fishing in a 1960s Correspondence: A Year of Letters Between Antonio and Norberto Bobbio</em> for Professor Capatti.<br /><strong>Tiziano Gedda</strong>, 23, from Ivrea, presents the thesis <em>A Study of Existing Correlations Between Climatic Conditions and the Presence of Mycotoxin BI in Animal Feed and a Determination of the Amount of Mycotoxin M1 in Grana Padano Milk</em> for Gabriella Morini, professor of Molecular Science. <br /><strong>Martina Girardo</strong>, 22, from Moncalieri, presents the thesis <em>Hospital Food Services in Multiethnic Pediatry </em>for Professor Morini.<br /><strong>Gaia A<em>gnetti</em></strong><em>, 22 anni da Sassari, presents the thesis Reminiscences of Jewish Food Traditions in Sardinia</em> for Antonella Campanini, professor of Food History.<br /><strong>Dario Mulino</strong>, 27, from Savona, presents the thesis <em>The World&rsquo;s Wine Market</em> for Vittorio Manganelli and FrÈderic Brochet, professor of Oenology.<br /><strong>Eleonora Bergoglio</strong>, 22, from Santena, presents the thesis <em>Production and Commercialization of Saffron: Between the Quality of DOP and the Day-to-Day of GDO</em> for Danielle Borra, professor of High-Quality Food Product Marketing and Stefano Massaglia. <br /><strong>Nicol&ograve; Caruso,</strong> 22, from Barcellona Pozzo di Gotto, presents the thesis <em>Development Opportunities for the IGP Protection Consortium for the Sicilian Blood Orange</em> for Professors Borra and Massaglia.<br /><strong>Paolo Demaria</strong>, 22, from Saluzzo, presents the thesis An Evaluation of the Effects of Light on Gamma IV Lettuce for Luisa Torri.<br /></p><p align=""justify"">From Kenya:<br /><strong>Peter Namianya</strong>, 24, from Kitale, presents the thesis <em>Biodiversity Conservation on Food Sovereignty and Economic Empowerment of the Kenyan Rural Community. A Case Study on Challenges, Achievement and Opportunities</em> for Professor Perullo.<br /><strong>Jane Karanja</strong>, 33, from Nakuru, presents the thesis<em> Community Tourism Based on the Eco-Gastronomy of Terra Madre Food Communities in Kenya </em>for Giovanni Perri and Erica Croce, professors of Oenogastronomic Tourism.<br /></p><p align=""justify"">From Switzerland:<br /><strong>Stefania Borsotti</strong>, 27, from Minusio, presents the thesis Pomotion and Development of Slow Food in Switzerland for Professors Borra and Massagli.<br />From the United States:<br /><strong>Laura Morris,</strong> 30, from Dallas, presents the thesis The Struggle Over Sugar:<em> Ethics and the Work of AmÈlie Nothomb</em> for Professor Perullo.<br /><br />The University of Gastronomic Sciences, with campuses in Pollenzo and Colorno, Italy, was co-founded by Slow Food in cooperation with the regions of Piedmont and Emilia-Romagna. Four degrees are offered: a three-year undergraduate program in Gastronomic Sciences; a two-year graduate program in Gastronomy and Food Communications; and two one-year master&rsquo;s programs in Food Culture and Communications and Italian Gastronomy and Tourism. With students representing 40 different countries, the school&rsquo;s innovative educational design was established to create a new professional figure&mdash;the gastronome&mdash;capable of bringing together, coordinating, and improving the success of the many players in the food world.  <br /></p>"|2008-10-29
Graduation Ceremony for the 2007-08 Academic Year of the Master of Food Culture and Communications||<strong>Reggia di Colorno &ndash; Capriate Room</strong><br /><br />The graduation ceremony for the third edition of the University of Gastronomic Sciences&rsquo; master program in Food Culture was held at 11:00 am on Wednesday, November 5, 2008 at the Reggia di Colorno, the site of the master&rsquo;s campus of the university.<br /><br />Twenty-five students from 12 nations received their degrees following an interdisciplinary program of study focused on the analysis, promotion, and communication of high-quality food products. They include: <br /><br />Michal Ansky , from Israel<br />Barak Beth-Halachmi, from Israel<br />Peter Blauensteiner, from Austria<br />Rachel Brandell, from the United States<br />Valerie Broussard, from the United States<br />Elizabeth Clow, from the United States<br />Giulia Costanzo, from Italy<br />Lauren Cox, from the United States<br />Mia Di Tommaso, from the United States<br />Saskia Falconer, from New Zealand<br />Catherine Gerson, from Canada<br />Catherine Giarrusso, from the United States<br />Elsye Harjono, from Indonesia<br />Jessie Hunter, from the United States<br />Vanessa Leach, from the United States<br />Andrew Mayers, from the United States<br />Katharine Millonzi, from the United States<br />Brooke Newberry, from the United States<br />Min Young No, from South Korea<br />Elizabeth Richardson, from Australia<br />Guido Schumacher, from Germany<br />Charlotte Stahacz, from the United Kingdom<br />Brigitte Tomma, from South Africa<br />Andrew Urbanetti, from the United States<br />Kyle Works, from the United States<br /><br />Following their year of study in Italy, the students were congratulated on their hard work by Slow Food International President, Carlo Petrini, UNISG Dean Valter Cantino, and UNISG Director Carlo Catani, and now prepare to enter the professional world of gastronomy.<br /><br />Segreteria Organizzativa:<br />colorno@unisg.it<br />Tel. 0521 811111<br />|2008-11-05
Practicing Slow: A conversation with Anthony Nicalo of Farmstead Wines||"<div align=""justify"">18:00h, Monday, November 3, 2008<br />Banca del Vino, Universit&agrave; di Scienze Gastronomiche, Pollenzo<br /><br />The University of Gastronomic Sciences and the Banca del Vino are pleased to invite you to the first appointment in a series of conversations with producers, farmers and folks in the wine and food world who are putting the Slow Food philosophy into practice. Our aim is to open a dialogue about different interpretations and applications of the Slow Food philosophy.<br /><br />Anthony Nicalo is a chef and wine importer from the United States who has been living the Slow Food philosophy for many years in the kitchen and in his business practices. Monday evening Anthony will share his personal experience of 'slow' food and wine in North America and Europe. Farmstead Wines is an excellent example of Slow applied to the wine import-export trade.<br /><br />We look forward to seeing you at the Banca del Vino on Monday evening.<br /><br />For more information, please contact Rachel Black <br />r.black@unisg.it <br />(39) 0172 458536<br /></div><br />"|2008-10-30
University of Gastronomic Sciences Students Explore Calabrian Olive Oil||"<div align=""justify"">November 5, 2008&mdash;The olive oil of Calabria takes center table for third-year UNISG students as they hit the road for a thematic stage (field seminar) in the southern Italian region. The Associazione Saperi e Sapori (www.saperiesapori.org) is supporting the students&rsquo; visit (their name means &ldquo;knowledge and taste&rdquo;) and this year are organizing the ninth edition of their Manifestazione PrimOlio event, dedicated to promoting Mediterranean olive production. <br /><br />The stage kicks off with a lesson at the UNISG campus in Pollenzo, given by Colorno-campus professor Paolo Bondioli (of the oil-research institution Stazione Sperimentale per le Industrie degli Oli e dei Grassi), and continues with visits to artisanal production facilities in Calabria.<br /><br />In the city of Gioia Tauro the students will stop at the Cooperativa del Marro &ndash; Libera Terra, later moving on to the Fratelli Fazari farm in San Giorgio Morgeto for a hands-on lesson in the olive grove including harvest practices. At the Olearia San Giorgio, they will witness the production process and learn about marketing and commercialization of Calabrian oil in Italy and around the world. The stage includes a visit to the historic olive mill Capogreco in Locri, as well as the Oleario della Conasco Consorzio Associazione Coltivatori Olivicoli in San Ferdinando. Complementing the olive-themed study will be a tasting with cured meat producer Salvatore Pugliese of SAP in San Calogero.<br />&nbsp;<br />In addition to the production experiences, a discussion is also planned with agriculture faculty members at the University of Mediterranean Studies, as well as meetings with two top agricultural representatives of the regional government, Dr. Antonio Scali and the Hon. Mario Pirillo.<br /><br />The stage wraps up with visits to the Marino-Gallina farm in Reggio Calabria, and the Statti, De Lorenzo, and Lento farms in Lamezia Terme. Throughout their time in Calabria, the students will participate in numerous guided tastings of various local products.<br />&nbsp;<br />For more information, contact UNISG Communications: comunicazione@unisg.it<br />tel. +39 0172 458 507 ; +39 0172 458 505 ; +39 0172 458 514<br /><br />For the complete stage schedule, visit: www.unisg.it/stage </div>"|2008-11-05
UNISG attending Education without Borders fairs in Stockholm and Helsinki||"On Friday 7th and Saturday 9th November the University of Gastronomic Sciences will take part in the international Education without Borders fair organized in Stockholm, Sweden: Sunday 10th November the fair will move to Helsinki, where UNISG is present for the first time.<br /><br />Education Without Borders is a fair created by Study Abroad, a magazine which gives information to northern European students about the opportunities of studying abroad and promotes educational initiatives in European and North American institutes.<br /><br />Unisg will have it's own stand at the fair where informative material will be distributed and videos about university life and the stages.<br /><br />"|2008-11-07
"UNISG Participates in Moscowís ìEducation and Career XXI\"" Fair, November 13-15"||From <strong>November 13th to the 15th</strong>, the University of Gastronomic Sciences be among those academic institutions at the &ldquo;<em>Education and Career XXI</em>&rdquo; fair at <strong>Moscow</strong>&rsquo;s Gostiny Dvor conference center in the heart of the city, just a short distance from the Kremlin. <br /><br />The event, one of the most important in Russia, comprises 500 educational presenters, both Russian and international, along with 40,000 visitors.<br /><br />UNISG will give a special presentation to the Moscow media at a press conference on Friday, November 14th, at 3:00 pm in the Gostiny Dvor Education Conference Hall.|2008-11-12
The new Condottaís website of the University of the Gastronomic Sciences is now online||"UNISG Convivium W e b s i t e&nbsp;&nbsp; Now Online<br />&nbsp;<br />T h e&nbsp;&nbsp; n e w&nbsp; website of the Univer s i t y&nbsp;&nbsp; o f&nbsp;&nbsp; t h e&nbsp;&nbsp; G a s t r o n o m i c&nbsp;&nbsp; S c i e n c e s ' Slow Food convivium&nbsp; i s&nbsp;&nbsp; n o w&nbsp;&nbsp; o n l i n e !<br />&nbsp; <br />&nbsp;B r a&nbsp;&nbsp; ( C N )&nbsp;&nbsp; 0 8 / 1 1 / 0 5&nbsp; - Redesigned and restructured, the recently launched UNISG convivium website (condotta.studentiunisg.it)&nbsp; recalls&nbsp; a&nbsp;&nbsp; d a i l y&nbsp;&nbsp; newsp a p e r ,&nbsp;&nbsp; rich in&nbsp; graphics&nbsp; a n d&nbsp; text .&nbsp;&nbsp; The site was developed&nbsp;&nbsp; b y&nbsp;&nbsp; S t e f a n o&nbsp;&nbsp; F e r r a n t e,&nbsp;&nbsp; with&nbsp;&nbsp; c o n t e n t s&nbsp;&nbsp; e d i t e d&nbsp;&nbsp; b y&nbsp;&nbsp; t h e&nbsp; Slow Food p r e s s&nbsp;&nbsp; o f f i c e&nbsp; .&nbsp; <br />From the H o m e&nbsp;&nbsp; P a g e&nbsp;&nbsp; onward, the site presents a portal into the&nbsp; c r e a t i v i t y&nbsp;&nbsp; a n d&nbsp;&nbsp; p h i l o s o p h y&nbsp;&nbsp; o f&nbsp;&nbsp; t h e&nbsp;&nbsp; a s s o c i a t i o n , with the W h o&nbsp;&nbsp; W e&nbsp;&nbsp; A r e ,&nbsp; S m a l l&nbsp;&nbsp; T a b l e,&nbsp; C o n t a c t s sections&nbsp;&nbsp; providing convivium&nbsp;&nbsp; profiles and news.&nbsp; A&nbsp; photo Gallery&nbsp; rounds out the content .&nbsp;&nbsp;&nbsp; <br /><br />&nbsp;Further updates will roll out shortly, with sections dedicated to student content and a university blog that provides an informal portrait of school life. <br /><br />&ldquo;With each phase of the site, our aim is to increase visitor numbers and offer greater visibility both to current UNISG activity as well as that of our alumni,&rdquo; says convivium leader Gaia Giannotti. &ldquo;We hope that this communications tool will be an effective means of sharing the personality, projects, and perspectives of the convivium.&rdquo;<br /><br /><p><br /></p><p><br /></p>"|2008-11-17
Open House at UNISG on Saturday January 31, April 4, and May 16, 2009||"On <strong>January 31</strong>, <strong>April 4</strong>, and <strong>May 16, 2009</strong>, the University of Gastronomic Sciences will open its doors to aspiring students and all those who are interested in finding out more about the university.<br /><br />UNISG staff will be on hand to provide information about the various programs, the unique nature of the school and its two historic campuses, as well as application procedures and student services.<br /><br />Academic staff will also make a presentation describing the courses, curriculum, stage (field seminar) themes and destinations in Italy and abroad, graduate opportunities, and the philosophy behind the university, which is inspired by the work of the Slow Food organization.<br /><br /><strong>POLLENZO CAMPUS &ndash; Cascina Albertina</strong><br /><br />Meet and Greet, Campus Tours<br /><strong>Time: 10:00 am to 4:00 pm</strong><br />Meeting point: Entrance to the Cascina Albertina, Via Amedeo di Savoia 8, Pollenzo &ndash; Bra (Cuneo) - Italy<br /><br />Overview Presentation by staff of the Academic, Registrar, Tutor, and Communications Offices<br /><strong>Time: 11:00 am</strong><br />Location: ROOM 5 &ndash; Cascina Albertina<br /><br />Additional material will be available after the Overview Presentation as well as representatives from different offices (Tutor, Academic, Registrar) who can explain the application procedure, student services, courses, stages, and also answer specific questions.<br /><br />Guided tours will be given on request, in Italian and English.<br /><br />For administrative purposes please inform the Registrar&rsquo;s Office if you wish to attend one of the Open Houses at Pollenzo:<br />tel.: +39 0172 458 511 &ndash; 507<br />email: <a href=""mailto:comunicazione@unisg.it"" target=""_self""><strong>comunicazione@unisg.it</strong></a><br /><br /><strong>COLORNO CAMPUS &ndash; Reggia di Colorno </strong><br />Staff at the Colorno campus will be available to meet with prospective students by appointment only on these days. <br />Please contact the Colorno office for more information and to request an appointment.<br /><br />Reggia di Colorno, second floor, Piazza Garibaldi, 23 Colorno (Parma) &ndash; Italy<br />tel. 0521 811111, <a href=""mailto:colorno@unisg.it"" target=""_self""><strong>colorno@unisg.it</strong></a><br /><br />"|2008-12-04
UNISG HOLDS INFORMATION SESSIONS IN NORTH AMERICA||"<p>Throughout February, March, and April, 2009, UNISG will hold information sessions in sixteen cities across the United States and Canada for prospective students interested in learning more about the school&rsquo;s programs and application procedures. Staff and alumni will be on hand to explain the educational philosophy of the university, present the undergraduate and graduate degrees, discuss internships and work opportunities post-graduation, and answer all other questions. The sessions are open to all students, professionals, and members of the public.<br />
<br />
The information sessions will take place as follows:<br />
<br />
Feb. 23 &mdash; <a href=""/eng/press.read.php?cid=401"" target=""_self"" onclick=""window.open(this.href,'','width=900,height=600');return false;"">Denver, CO</a>&nbsp;&nbsp;&nbsp; <br />
Feb. 24 &mdash; <a href=""/eng/press.read.php?cid=402"" target=""_self"" onclick=""window.open(this.href,'','width=900,height=600');return false;"">Boulder, CO</a>&nbsp;&nbsp;&nbsp; <br />
Feb. 27 &mdash; <a href=""/eng/press.read.php?cid=403"" target=""_self"" onclick=""window.open(this.href,'','width=900,height=600');return false;"">Los Angeles, CA</a>&nbsp;&nbsp;&nbsp; <br />
Mar. 2 &mdash; <a href=""/eng/press.read.php?cid=404"" target=""_self"" onclick=""window.open(this.href,'','width=900,height=600');return false;"">San Francisco, CA</a> &nbsp;&nbsp;&nbsp; <br />
Mar. 5 &mdash; <a href=""/eng/press.read.php?cid=405"" target=""_self"" onclick=""window.open(this.href,'','width=900,height=600');return false;"">Davis, CA</a>&nbsp;&nbsp;&nbsp; <br />
Mar. 10 &mdash; <a href=""/eng/press.read.php?cid=406"" target=""_self"" onclick=""window.open(this.href,'','width=900,height=600');return false;"">Portland, OR</a>&nbsp;&nbsp;&nbsp; <br />
Mar. 11 &mdash; <a href=""/eng/press.read.php?cid=407"" target=""_self"" onclick=""window.open(this.href,'','width=900,height=600');return false;"">Seattle, WA</a>&nbsp;&nbsp;&nbsp; <br />
Mar. 13 &mdash; <a href=""/eng/press.read.php?cid=408"" target=""_self"" onclick=""window.open(this.href,'','width=900,height=600');return false;"">Vancouver, BC</a>&nbsp;&nbsp;&nbsp; <br />
Mar. 31 &mdash; <a href=""/eng/press.read.php?cid=409"" target=""_self"" onclick=""window.open(this.href,'','width=900,height=600');return false;"">Atlanta, GA</a><br />
Apr. 2 &mdash; <a target=""_self"" href=""/eng/press.read.php?cid=410"" onclick=""window.open(this.href,'','width=900,height=600');return false;"">Austin, TX</a><br />
Apr. 7 &mdash; <a target=""_self"" href=""/eng/press.read.php?cid=411"" onclick=""window.open(this.href,'','width=900,height=600');return false;"">Chicago, IL</a>&nbsp; <br />
Apr. 9 &mdash; <a href=""/eng/press.read.php?cid=412"" target=""_self"" onclick=""window.open(this.href,'','width=900,height=600');return false;"">Toronto, ON</a>&nbsp;&nbsp;&nbsp; <br />
Apr. 21 &mdash; <a href=""/eng/press.read.php?cid=413"" target=""_self"" onclick=""window.open(this.href,'','width=900,height=600');return false;"">Swarthmore, PA</a>&nbsp;&nbsp;&nbsp; <br />
Apr. 22 &mdash; <a href=""/eng/press.read.php?cid=414"" target=""_self"" onclick=""window.open(this.href,'','width=900,height=600');return false;"">Washington, DC</a>&nbsp;&nbsp;&nbsp; <br />
Apr. 28 &mdash; <a href=""/eng/press.read.php?cid=415"" target=""_self"" onclick=""window.open(this.href,'','width=900,height=600');return false;"">New York, NY</a>&nbsp;&nbsp;&nbsp; <br />
Apr. 29 &mdash; <a href=""/eng/press.read.php?cid=416"" target=""_self"" onclick=""window.open(this.href,'','width=900,height=600');return false;"">Boston, MA</a>&nbsp;&nbsp;&nbsp; <br />
<br />
To attend one of the sessions, <a href=""mailto:d.szanto@unisg.it"" target=""_self"">email us</a> your name and phone number, and the city in which you plan to attend. A return email will confirm the location and time.<br />
</p>

<p>More information about our programs is available on this site.</p>
"|2009-02-01
UNISG Info Session in Denver||"<p>The UNISG information session in Denver will take place as follows:</p><p>February 23, 2009<br />7:00 &ndash; 9:00 pm<br /><br />Cherry Creek Whole Foods<br />2375 E. 1st Ave.<br />Denver, CO<br /><br />If parking is not available in the main Whole Foods parking lot, please park in the adjacent parking garage and Whole Foods will validate your parking.<br /><br />To RSVP for the session, <a href=""mailto:d.szanto@unisg.it"" target=""_self"">email us</a> your name and phone number. You will receive a return email confirming the location and other details.</p><p>&nbsp;</p>"|2009-02-01
UNISG Info Session in Boulder||"<p>The UNISG Information Session in Boulder will take place as follows:</p><p>February 24, 2009<br />
7:00 &ndash; 8:30 pm<br />
<br />
Colorado University<br /><a href=""http://www.colorado.edu/campusmap/map.html?bldg=EDUC&x=16&y=7"" target=""_self"" onclick=""window.open(this.href,'','width=1200,height=900,scrollbars=yes,resizable=yes');return false;"">Education Building</a>, Room 220<br />
Boulder, CO<br /><br />parking available at College and 13th<br />
<br />
To RSVP for the session, <a target=""_self"" href=""mailto:d.szanto@unisg.it"">email us</a> your name and phone number. You will receive a return email confirming the location and other details.</p>"|2009-02-01
UNISG Info Session in Los Angeles||"<p>The UNISG Information Session in Los Angeles will take place as follows:</p>February 27, 2009<br />
7:00 &ndash; 9:00 pm<br />
<br />
California NanoSystems Institute (<a href=""http://artsci.ucla.edu/08sym/cnsi.html"" target=""_self"" onclick=""window.open(this.href,'','width=1200,height=900,scrollbars=yes,resizable=yes');return false;"">CNSI directions and parking</a>)<br />
UCLA Campus<br />
Los Angeles, CA<br />
<br />
To RSVP for the session, <a target=""_self"" href=""mailto:d.szanto@unisg.it"">email us</a> your name and phone number. You will receive a return email confirming the location and other details.<p><br /></p>"|2009-02-01
UNISG Info Session in San Francisco||"<p>The UNISG Information Session in San Francisco will take place as follows:</p><p>March 2, 2009<br />
7:00 &ndash; 9:00 pm<br />
<br />
<a href=""http://www.baychef.com"" target=""_self"" onclick=""window.open(this.href,'','width=1200,height=900,scrollbars=yes,resizable=yes');return false;"">California Culinary Academy</a><br />350 Rhode Island<br />
San Francisco, CA<br /><br />Street parking is available near the CCA. By MUNI: bus lines 10, 19, and 22.<br />
<br />
To RSVP for the session, <a target=""_self"" href=""mailto:d.szanto@unisg.it"">email us</a> your name and phone number. You will receive a return email confirming the location and other details.</p>"|2009-02-01
UNISG Info Session in Davis||"<p>The UNISG Information Session in Davis will take place as follows:</p><p>March 5, 2009&nbsp;&nbsp;&nbsp; <br />6:00 &ndash; 8:00 pm <br />&nbsp; <br />UC Davis<br />Bowley Hall, Room 101 (<a target=""_self"" href=""http://studentfarm.ucdavis.edu/contact-us"" onclick=""window.open(this.href,'','width=1200,height=900,scrollbars=yes,resizable=yes');return false;"">map</a>)<br />Extension Center Drive<br />Davis, CA</p><p>(By car: From Route 113, take the Hutchinson Drive exit. Follow Hutchinson east and turn left on Extension Center Drive. Bowley Hall is on the left, across from the University Extension Center.)<br /><br />To RSVP for the session,  your name and phone number. You will receive a return email confirming the location and other details.<br /></p>"|2009-02-01
UNISG Info Session in Portland||"<p>The UNISG Information Session in Portland will take place as follows:</p>March 10, 2009<br />7:00 &ndash; 9:00 pm<br /><br /><a href=""http://stumptowncoffee.com/locations/downtown"" target=""_self"" onclick=""window.open(this.href,'','width=1200,height=900,scrollbars=yes,resizable=yes');return false;"">Stumptown Coffee Roasters</a><br />128 SW 3rd Ave.<br />Portland, OR<br /><br />To RSVP for the session, <a target=""_self"" href=""mailto:d.szanto@unisg.it"">email us</a> your name and phone number. You will receive a return email confirming the location and other details."|2009-02-01
UNISG Info Session in Seattle||"<p>The UNISG Information Session in Seattle will take place as follows:</p>March 11, 2009<br />7:00 &ndash; 9:00 pm<br /><br />CafÈ Stellina<br />1429 12th Ave. (parking garage across the street)<br />Seattle, WA<br /><br />To RSVP for the session, <a target=""_self"" href=""mailto:d.szanto@unisg.it"">email us</a> your name and phone number. You will receive a return email confirming the location and other details."|2009-02-01
UNISG Info Session in Vancouver||"<p>The UNISG Information Session in Vancouver will take place as follows:<br /><br />March 13, 2009<br />7:00 &ndash; 9:00 pm<br /><br /><a href=""http://www.italianculturalcentre.ca"" target=""_self"" onclick=""window.open(this.href,'','width=1200,height=900,scrollbars=yes,resizable=yes');return false;"">Italian Cultural Centre</a><br />3075 Slocan Street<br />Vancouver, BC<br /><br />To RSVP for the session, <a href=""mailto:d.szanto@unisg.it"" target=""_self"">email us</a> your name and phone number. You will receive a return email confirming location and other details. <br /></p>"|2009-02-01
UNISG Info Session in Atlanta||"The UNISG Information Session in Atlanta will take place as follows:<br /><br />March 31, 2009<br />7:00 &ndash; 9:00 pm<br /><br /><a href=""http://www.atlantaculinary.com"" target=""_self"" onclick=""window.open(this.href,'','width=1200,height=900,scrollbars=yes,resizable=yes');return false;"">Le Cordon Bleu College of Culinary Arts Atlanta</a><br />1927 Lakeside Parkway<br />Tucker, GA<br /><br />To
RSVP for the session, <a href=""mailto:d.szanto@unisg.it"" target=""_self"">email us</a> your name and phone number. You will
receive a return email confirming location and other details."|2009-02-01
UNISG Info Session in Austin||"<p>The UNISG Information Session in Austin will take place as follows:<br />
<br />
April 2, 2009<br />
7:00 &ndash; 9:00 pm<br />
<br />
<a href=""http://www.habitatsuites.com"" target=""_self"" onclick=""window.open(this.href,'','width=1200,height=900,scrollbars=yes,resizable=yes');return false;"">Habitat Suites</a><br />500 E. Highland Mall Blvd.<br />Austin, TX<br /><br />To
RSVP for the session, <a target=""_self"" href=""mailto:d.szanto@unisg.it""> email us</a> your name and phone number. You will
receive a return email confirming location and other details.</p>"|2009-02-01
UNISG Info Session in Chicago||"<p>The UNISG Information Session in Chicago will take place as follows:<br />

<br />

April 7, 2009<br />

7:00 &ndash; 9:00 pm<br />

<br />

Kendall College<br />900 N. North Branch Street<br />
Chicago, IL<br />
<br />
To
RSVP for the session, <a target=""_self"" href=""mailto:d.szanto@unisg.it""> email us</a> your name and phone number. You will
receive a return email confirming location and other details.</p>"|2009-02-01
UNISG Info Sessions in Toronto||"<p>The UNISG Information Sessions in Toronto will take place as follows:<br />

<br />

April 9, 2009<br /><br />11:00 am &ndash; 2:00 pm<br />George Brown College<br />300 Adelaide St. E.<br />Industry Boardroom &ndash; Room 336<br />Toronto, ON<br /><br />7:00 &ndash; 9:00 pm<br />

Grano<br />2035 Yonge St<br />
Toronto, ON<br />
<br />
To
RSVP for the session, <a href=""mailto:d.szanto@unisg.it"" target=""_self""> email us</a> your name and phone number. You will
receive a return email confirming location and other details.</p>"|2009-02-01
UNISG Info Session in Swarthmore||"The UNISG Information Session in Swarthmore, PA will take place as follows:<br /><br />April 21, 2009<br />7:00 &ndash; 9:00 pm<br /><br />Science Center 101 (<a href=""http://www.swarthmore.edu/campusmap/bin/swfPage.php"" target=""_self"" onclick=""window.open(this.href,'','width=1200,height=900,scrollbars=yes,resizable=yes');return false;"">map</a>)<br />Swarthmore College<br />Swarthmore, PA<br /><br />To
RSVP for the session, <a href=""mailto:d.szanto@unisg.it"" target=""_self"">email us</a> your name and phone number. You will
receive a return email confirming location and other details."|2009-02-01
UNISG Info Session in DC||"<p>The UNISG Information Session in the DC region will take place as follows:<br /><br />April 22, 2009<br />7:00 &ndash; 9:00 pm<br /></p><p>Bethesda Green<br />4825 Cordell Ave., Ste. 200<br />Bethesda, MD<br /><br />Bethesda Green is in the Chevy Chase Bank building, a five-minute walk from the Bethesda Metro station on the Red Line. Parking is also available.<br /><br />To
RSVP for the session, <a target=""_self"" href=""mailto:d.szanto@unisg.it"">email us</a> your name and phone number. You will
receive a return email confirming location and other details.</p>"|2009-02-01
UNISG Info Session in New York||"The UNISG Information Session in New York will take place as follows:<br /><br />April 28, 2009<br />7:00 &ndash; 9:00 pm<br /><br /><a href=""http://www.astorcenternyc.com"" target=""_self"" onclick=""window.open(this.href,'','width=1200,height=900,scrollbars=yes,resizable=yes');return false;"">Astor Center</a><br />399 Lafayette Street<br />New York, NY<br /><br />To
RSVP for the session, <a href=""mailto:d.szanto@unisg.it"" target=""_self"">email us</a> your name and phone number. You will
receive a return email confirming location and other details."|2009-02-01
UNISG Info Session in Boston||"The UNISG Information Session in Boston will take place as follows:<br /><br />April 29, 2009<br />7:00 &ndash; 9:00 pm<br /><br />The NonProfit Center<br />89 South Street<br />Boston, MA<br /><br />The RSVP list for this information session is now full. If you have already RSVP'd you will receive a confirmation email a few days before the event."|2009-02-01
Career Day at UNISG||"<div align=""center""><strong>Inaugural Career Day at the University of Gastronomic Sciences</strong><br /><strong>Food-Sector Companies to Meet with UNISG Students</strong><br /></div><br /><br />The University of Gastronomic Sciences will hold its first ever Career Day on Wednesday, February 18, 2009. The event, bringing together students with potential employers, includes two aspects. The first, a training and orientation session on the realities of the professional world, and the second, an opportunty for businesses and organizations to present themselves to students and answer their questions.<br /><br />Third-year undergraduate students and first-year graduate students are invited to participate in the full Career Day&mdash;both the introduction to the job marketplace and the professional profiles sought by companies in the food sector, as well as the company presentations and Q&amp;A. The second part of the day is open to all UNISG students. <br /><br />Those students who attend will receive a certificate of participation.<br /><br />For more information:<br />Placement Office &ndash; placement@unisg.it<br />Communications Office &ndash; comunicazione@unisg.it<br /><br />"|2009-02-06
Wendell Barry to Speak at UNISGís Pollenzo Campus||<strong>Wendell Berry to Speak at UNISG&rsquo;s Pollenzo Campus</strong><br /><br />On Tuesday, February 17, the American poet, essayist, and farmer, Wendell Barry, will speak in the Aula Magna of the University of Gastronomic Sciences&rsquo; Pollenzo campus. The even will take place at 10:00 am. <br /><br />Berry&rsquo;s career has followed a unique path: in 1964, after studying literature, he undertook the management of a farm. Always staying close to agriculture, he taught English in New York, traveled in Europe, and became a professor at the University of Kentucky. His was a veritable return to the earth, now having primarily dedicated himself to agricultural activities, as well as being a prolific author.<br /><br />The themes Berry holds closest are those of local economics, the value of community, traditional knowledge, manual work, and ecological sustainability. Among his various works are <em>The Unsettling of America: Culture and Agriculture</em>, <em>What Are People For</em>, and <em>The Art of Commonplace</em>.<br /><br />For more on Wendell Barry, go to http://www.brtom.org/wb/berry.html<br /><br /><br /><br />For more information:<br />Communications Office<br />comunicazione@unisg.it<br />tel. 0172/458 507 &ndash; 0172/458 505<br />fax. 0172/458 550<br /><br />|2009-02-17
Presentation on Biodynamics by Professor Appachanda Thimmaiah||<strong>Presentation on Biodynamics by Professor Appachanda Thimmaiah</strong><br /><br />On March 5, 2009, Professor Appachanda Thimmaiah, an expert in biodynamic agriculture, will give a presentation in the Aula Magna of the University of Gastronomic Sciences&rsquo; Pollenzo campus. The event, organized in cooperation with AgriBio and Slow Food, will take place at 5:30 pm.<br /><br />Thimmaiah works primarily in India, where biodynamic agriculture is highly developed. The presentation in Pollenzo represents a unique opportunity to learn about new applications of biodynamic methods, which use low-cost methods that can also be applied in Europe.<br /><br />Over the past 10 years, Professor Thimmaiah has worked broadly in the field of organic and biodynamic agriculture, as well as in solid-waste management, both in India and other nations. Thimmaiah earned a PhD in Biodynamic Agriculture, the first in India, at the Indian Institute of Technology (IIT) in Delhi. <br /><br />|2009-02-17
UNISG Open House: Saturday April 4, 2009||"<br /><br /><strong><br /></strong><div align=""center""><strong>UNISG Open House: </strong><br /><strong>Saturday April 4, 2009</strong><br /></div><br />Following on the success of this past January&rsquo;s Open House, the University of Gastronomic Sciences will open its doors again on Saturday, April 4, for all those who are interested in learning more about the school&rsquo;s offerings. Staff will be on hand to provide information about the academic programs and explain the educational design.<br /><br />Various info points will be located in the classrooms of the Cascina Albertina building, where prospective students can talk with teachers, current students in the undergraduate and graduate programs, tutors, and the registrar&rsquo;s office. Complete information will be available about application procedures, student services, scholarship announcements, and the admissions test process.<br /><br />The schedule is as follows:<br /><br /><strong>POLLENZO CAMPUS</strong>, Cascina Albertina, via Amedeo di Savoia, 8<br />10:00 am &ndash; 2:00 pm: staff on hand to greet visitors<br />11:00 am: presentation by faculty and staff of the Registrar&rsquo;s Office, Tutor Office, and Communications Office<br /><br />Tours of the campus will be given in English and Italian, as requested. <br /><br />Visitors should confirm their attendance by reserving at:<br />tel. 0172 458511-507<br />email: <a href=""mailto:comunicazione@unisg.it"" target=""_self"">comunicazione@unisg.it</a><br /><br /><br /><strong>COLORNO CAMPUS</strong>,  Reggia di Colorno (piazza Garibaldi, 23)<br />Staff will be available to welcome visitors by appointment only. <br />tel. 0521 811111 <br /><a href=""mailto:colorno@unisg.it"" target=""_self"">colorno@unisg.it<br /></a><br />"|2009-02-26
Colorno: Friday, the 13th of March graduation cerimony of the Master||<strong>Colorno, Italy: Friday, the 13th of March concludes the fourth edition of the Master in Gastronomic Sciences and Quality Products</strong><br /><br />&nbsp;<br />The 15 students who come from Italy, Turkey, Japan, Brasil, the United States, will defend their final theses in Gastronomic Sciences and Quality Products Friday, the 13th of March 2009, beginning at 11.30 at the Reggia di Colorno. Carlo Petrini, President of Slow Food International will also be present at the graduation, as well as Carlo Catani, director of the University of the Studies for Gastronomic Sciences.<br />&nbsp;<br />Those who are expected to receive their diploma are:<br /><br />From Italy:<br />Chiara Malagodi, 35, from Copparo (Ferrara)<br />Stefano Noceti, 31 from Genova <br />Viola Stacchi, 23 from Casalmaggiore (Cremona)<br />Emanuele Bosticco, 28 from Alba (Cuneo)<br />Gaetano Paoletti, 30 from Foggia<br />Noemi Franchi, 26 from Legnago (Verona)<br />&nbsp;<br />From Brasil:<br />Giancarlo Godano, 29, from San Paolo<br />&nbsp;<br />From Japan:<br />Ayako Kurusu, 29 from Hyogo, <br />Chie Abe, 33 from Chiba<br />Mana Fujita, 60 from Yokoama<br />Mari Nakada, 34 from Ishigawa<br />Masako Imai, 24 from Yamaguchi<br />&nbsp;<br />From Turkey:<br />Evrim Y&ouml;r&uuml;, 28, from Kesan<br />&nbsp;<br />Dagli Stati Uniti: <br />Jacqueline Lewin, 26, from Hackensack (New Jersey) <br />Marcy Taubes, 23, from Boston (Massachussetts) <br />|2009-03-13
From April 2 ñ 5, 2009 UNISG students will be at the Neue Messe Stuttgart||"<div align=""center""><strong>All good things go by three, even at the Slow Food Germany Fair . . .</strong><br /></div><br />2007: Child nutrition, petting zoo, Carlo Petrini<br />2008: Children&rsquo;s cooking competition, ALBLINSEN, Currywurst<br /><br />The German Salone del Gusto&rsquo;s past evoked it. <br />Obviously, we weren&rsquo;t the only ones who wondered during the last Slow Food Fair in Stuttgart why our generation wasn&rsquo;t involved yet. <br />The <em>YOUTH</em> gets started this year and joins the already represented age groups, children from 3 to 13 and adults, 33 to 83. <br />The Fair will take place <strong>from April 2 &ndash; 5, 2009 in the Neue Messe Stuttgart</strong>. <br />What we can offer: 120 m2 of <em>creative activities at our stand and corresponding programs of discussions, workshops and movie-screenings</em>. Our motto is choice: locally. <br />On <strong>March 31, 2009</strong> we, as students, will hold an<em> Eat-In together with farmers, food-craftsmen and local politicians in the center of Stuttgart</em>. Our aim is to exchange current plans to strengthen local markets for sustainably-produced food. <br />Along with the Fair, we are organizing a Mini-Pangea-Exchange. Some of us will be honored to stay with producers for a couple of days to witness their skills.  <br />We are looking forward to the German Slow Food Fair 2009 and proudly announce: <br />&ldquo;Better late than never.&rdquo; <br /><br /><em>For further information, please contact Sophie de Gier (s.degier@studenti.unisg.it)</em><br /><br />"|2009-03-30
April 8 and 9, 2009 - Introductory course on honey at UNISG||"<div align=""center""><strong>April 8 and 9, 2009<br />Introductory course on honey at UNISG<br /></strong></div><br />On Wednesday, April 8 and Thursday, April 9 next UNISG students will be introduced to honey during two lectures held by <em>Andrea Paternoster</em>, expert beekeeper and a member of AMI (Ambasciatori dei mieli &ndash; Honey Ambassadors).<br /><br /><em>Alfredo Russo</em>, Michelin-starred chef of Dolce Stil Novo (Venaria, Turin, <a target=""_self"" href=""/www.dolcestilnovo.com"">www.dolcestilnovo.com</a>), will co-chair the lectures.<br /><br />The two-part program will be as follows:<br /><strong><br />First part <br />Wednesday April 8, 2009 <br />2.15-5.30 p.m.</strong><br /><br />Honeybees: aspects of the secret life of these sociable &ldquo;animals&rdquo;<br /><br />Beekeeping: from log hives to the Dadant-Blatt beehive. What has changed since then?<br /><br />Honey types: how single-flower honeys are obtained. Time schedules and territoriality.<br /><br />Beekeeping: a sustainable craft through and through.<br /><br />Honeybee die-off: neonicotinoids and soil anthropization.<br /><br />Tasting of 7 different honeys.<br /><br /><strong>Part two <br />Thursday April 9, 2009 <br />9.30 a.m.-12.45 p.m.</strong><br /><br />Notes on tasting: how to taste honey and promote a new image of this food. Using stem glasses and palettes as tasting tools.<br />Comparing flavors: sweet and bitter honeys.<br /><br />Alfredo Russo: honey in the kitchen<br /><br />Access to the two-day seminar is restricted to UNISG students.<br /><br />"|2009-04-03
Open House - Saturday May 16, 2009||"<div align=""center""><strong>Are You Passionate About the Future of Food?</strong><br /><strong>Come and visit the University of Gastronomic Sciences </strong><br /></div><br /><div align=""center""><strong>Open House</strong><br /><strong><em>Saturday May 16, 2009 </em></strong><br /></div><br /><br />Do you care about the future of food? Do you want to discover the world through its gastronomic cultures? Are you interested in investigating the production dynamics of agricultural and food products? Do you want to learn how to promote specialty food products?<br />Come pay us a visit at the University of Gastronomic Sciences, and learn about its teaching method and avant-garde academic approach, its services and attractive headquarters.<br /><br />The University of Gastronomic Sciences will open its doors again, and for the third time this year, next Saturday, May 16.<br /><br />Between 10 a.m and 1 p.m., visitors will be able to tour the premises, and meet the university staff to obtain information on the curriculum and the educational objectives.&nbsp; &nbsp;<br /><br /><strong>Info points</strong> will be organized in the classrooms of the Cascina Albertina building, in order for prospective students to meet teachers, students currently enrolled in the undergraduate and graduate programs, tutors, and the registrar&rsquo;s office staff. The latter will provide information on application procedures, student services, scholarship announcements, and the admission test process.<br /><br /><u>Program for the day</u><br /><strong><br />POLLENZO CAMPUS</strong> <br />Cascina Albertina<br />via Amedeo di Savoia 8<br /><strong>10:00 a.m. &ndash; 2:00 p.m.</strong>: staff on hand to welcome visitors<br /><strong>11:00 a.m.: UNISG presentation conference</strong> by faculty and staff of the Registrar&rsquo;s Office, Academic Office, Tutor Office, Communications Office<br /><br />Group tours of the campus will be given in English and Italian. <br /><br />To book your visit for the Open House day, please contact:<br />Ph. +39 0172 458511 / 0172 458507<br />Email: <a href=""mailto:comunicazione@unisg.it"" target=""_self"">comunicazione@unisg.it</a><br /><br /><br /><strong>COLORNO CAMPUS</strong><br />Reggia di Colorno <br />Piazza Garibaldi, 23<br /><br />Campus staff will be available to welcome visitors <strong>by prior appointment only.</strong> <br />For information and bookings, please contact:<br />Ph. +39 0521 811111 <br />Email: <a href=""mailto:colorno@unisg.it"" target=""_self"">colorno@unisg.it<br /></a><br />"|2009-04-14
From April 15 through 24 2009, students will travel to France and the South of England||"<div align=""left"">From April 15 through 24 2009, two groups of first-year students will travel to France and the South of England to the discovery of gastronomic treasures and culinary excellence.<br /></div><br />The <em>stage (field seminar) in France</em>, one of the most celebrated gastronomic areas worldwide, will cover different regions. After starting off in Bordeaux, where an introductory lecture on the farming and food sectors of Aquitaine has been organized at the Association Aquitaine de Promotion Agroalimentaire (AAPRA), and a meeting with Anne Marbot, of the Conseil Interprofessionnel du Vin de Bordeaux (CIVB), the first student group will move to Blanquefort, St Emilion, and Arcachon, where they will visit an oyster farm.<br />In the French Pays Basque, a lecture on G&acirc;teau Basque has been scheduled at Bixente Marixular confectioner&rsquo;s, to be followed by a visit to the Eyhartzea duck farm, to the Delpeyrat canning factory (industrial fois gras), and the Ma&iuml;sadour cooperative (European leader of seed-corn). An introductory lecture has also been scheduled at the Basque Producers&rsquo; Association on the IDOKI project.<br />On the last two days in France, students will familiarize with the Espelette chili pepper, taste pig trotters at Restaurant Herbin, learn how to tell confit from p&acirc;tÈ and fois gras from the Barthouil family, visit the J.H. De Bailliencourt artisanal cannery, and lunch at the Lagadec cider-making production facility in Ascain. <br /><br />The second group of UNISG students will travel to the <em>South of England</em>, and specifically to <em>London,</em> and the <em>counties of Gloucestershire and Somerset</em>.<br />The educational tour will first take them to Daylesford Organic in Gloucestershire, where a meeting has been organized to provide an overview of the farm, its origins, phylosophy (sustainability, ecology, and organic farming), products, and marketing strategy. The Chelsea Garden cookery school will be the next stop.<br />On the next day, students will learn more on food culture while taking a walking gastrotour in London, which will have Selfridges as their final destination, where they will be introduced to the marketing strategies of the department store.<br />On Sunday, a tour of the 150-acre Brogdale farm in Faversham, home of the National Fruit Collection, one of the largest fruit collections in the world, has been organized.<br />The students will then visit Hogchester Farm and Oyster Farm in Portland, Somerset Cider Brandy, where they will sit through a lecture on the history of cider in the United Kingdom, and visit some artisanal Cheddar producers (Montgomery, Keens and Westcombe Dairy, the latter being a Slow Food Presidium), including an overview of the product origins and the sensory aspects of milk.<br /><br />"|2009-04-24
The UNISG Students Discover the Area around Cuneo and the Maritime Alps||"<p><br /><br />They are 18 students, all enrolled at the University of Gastronomic Sciences from Italy, Germany, Switzerland, USA, Kenya, and India.<br /><strong>April 17 through 24 2009</strong>, they will leave for a stage, or field seminar in Piedmont, to discover the area known as Terre dei Savoia (the Lands of the Savoys) and the Maritime Alps. The students will visit several food-producing facilities and get acquainted with the natural and cultural heritage of a mountain area of extraordinary beauty.<br />The first stop will be at the Royal Castle in Racconigi, one of the residences of the Royal House of Savoy, and the starting point of the journey toward the Alps. In Racconigi, students will have lunch at D&rsquo;Andrea restaurant, and then visit the Real Casa farm, where they will be introduced to the transhumance of the &ldquo;royal&rdquo; cattle from the Racconigi castle to the mountain pastures within the borders of the province of Cuneo. The students will also meet the managing staff of the Osella dairy, and taste a selection of cheese, honey, and jams.<br />In Peveragno, the next stop, the students will learn bread making and wood-oven baking techniques at La Commenda (an &ldquo;agriturismo&rdquo;, or holiday farm resort), visit the Caseificio Cooperativo Valle Josina (a cooperative dairy), and Cascina Rosa (an organic farm), where a lecture will be held on organic agriculture and beekeeping.<br />On the following day, students will travel to Boves, where they will visit the Scuola di Pace (School for Peace), and some of the places where the WWII partisan Resistance took place.<br />From Boves, the students will reach the Parco Naturale Alta Valle Pesio e Tanaro (Natural Park of the Upper Val Pesio and Val Tanaro), where they will sit through lectures on the alpine territory, have a guided tour of the Museo di Fotografia della Montagna (Museum of Mountain Photography), and the Certosa di Pesio (Pesio Charterhouse), and experience walking with the typical &ldquo;ciastre&rdquo; (snowshoes) in the Valle Pesio.<br />After reaching the Rifugio del Parco Alpi Marittime (Mountain Refuge of the Maritime Alps Park) at Palanfr&Egrave;, where they will spend the night, Gianni Oppi, head warden of the park, will make a presentation on the park, its activities and projects.<br />An early-morning rise on Monday April 20 will allow students to experience milking and milk processing at L&rsquo;Isola (The Island), and sample some of the farm dairy products. In the afternoon, there will first be a stop at Robilante, for a visit to the Museo della Fisarmonica (the Accordion Museum), and the ancient stone-grinding flour mill, and then proceed towards Vernante for dinner, during which they will combine cheese products from L&rsquo;Isola farm and beer from the Troll brewery.<br />The following morning, the group will board the so-called &ldquo;treno delle meraviglie&rdquo; (train of wonders) and travel to Tende (France), where the mayor will welcome them, then they will visit the Museo delle Meraviglie (Museum of Wonders) and the town&rsquo;s historic center.<br />On Wednesday, in Entracque, student activities will include a gastronomy workshop held by local chefs on game from the local Valle dei re (Valley of Kings) and on the Valle Gesso trout, and one at the Martini butcher&rsquo;s laboratory in Boves, where they will learn about beef cuts from a Razza Piemontese side of beef. The day will end with a cultural and gastronomic walk through the village streets, with stops at the Miraglio beekeeping farm and the Parracone butcher&rsquo;s.<br />On the following day, at Lu Garun Rus in Andonno, students will be divided into three groups and take part in practicals on homemade pasta (gnocchi, tajarin, and raviole). In the afternoon, at the headquarters of the Parco Naturale delle Alpi Marittime, students will be introduced to the ongoing projects on wolf protection and sustainable tourism. At the end of the meeting, they will visit the local museum and necropolis, have an aperitif at the Locanda di Linu, and dine at the Locanda del Falco.<br />For the last day of the stage a playful but long-standing activity has been planned for the students. They will go Nordic Walking wearing traditional &ldquo;ciastre&rdquo; (snowshoes) all the way to the Terme di Valdieri spa.<br /><br /><br />On Thursday April 23, at 6 p.m., at the conclusion of their stay in the Cuneo alpine area, the students will gather in the conference room of the Parco Naturale Alpi Marittime in Valdieri, where a press conference is scheduled, in which students will participate, together with local authority representatives and UNISG delegates.<br /><br /><br />Info:<br /><em>UNISG Communication Office</em><br /><a href=""/admin/"" target=""&quot;_self&quot;"">comunicazione@unisg.it</a><br />Ph. +39 0172 458507-05<br />University of Gastronomic Sciences<br />Piazza Vittorio Emanuele 9 <br />I-12042 Pollenzo&ndash;Bra (Cuneo)<br /></p>"|2009-04-28
Stage territoriale in Trentino||<p>Da <strong>domenica 26 aprile a domenica 3 maggio </strong>gli studenti del primo anno del corso di laurea in Scienze Gastronomiche saranno impegnati in uno stage territoriale che li porter&agrave; <strong>a conoscere le peculiarit&agrave; del Trentino</strong>.<br />Al loro arrivo a Trento i nostri studenti saranno accolti da Sergio Valentini, Governatore Slow Food Regionale, e da Adriano Zanotelli, accompagnatore OPT (Osservatorio delle produzioni trentine).<br />Luned&igrave; 27 aprile, invece, presso la sede della Camera di Commercio di Trento sono previsti un pranzo al Vo&rsquo;, osteria tipica trentina, con il presidente delle Strade del vino e dei sapori di Trento, Francesco Antoniolli, e numerose lezioni: &ldquo;Strategie di promozione istituzionale dei prodotti trentini&rdquo; con Mauro Leveghi, dirigente Area 4 Promozione e Sviluppo della Camera di Commercio di Trento, &ldquo;Il sistema agroalimentare in Trentino&rdquo; direttore Ufficio Prodotti, &ldquo;Marketing territoriale. Il caso Trentino&rdquo; con Enrico Miorelli di Trentino S.p.A., &ldquo;Tecniche di degustazione e caratteristiche organolettiche dei vini rappresentativi del Trentino&rdquo; con Maria Grazia Brugnara dell&rsquo;Accademia di Impresa.<br />Il giorno seguente si parte alla volta di Mezzolombardo (Tn) dove gli studenti assisteranno ad una lezione su &ldquo;Il Teroldego Rotaliano&rdquo; ed effettueranno una visita alla cantina Rotaliana ed una alla Tenuta Convento. Dopo un pranzo al ristorante Maso Franch gli studenti seguiranno una lezione su &ldquo;Tecniche di produzione e mercati del Trento D.O.C. metodo classico&rdquo; con l&rsquo;enologo Mauro Lunelli presso la cantina Ferrari F.lli Lunelli di Ravina.<br />La giornata di mercoled&igrave; 29 aprile inizia presto col caseificio Sociale di Predazzo per osservare la lavorazione tipica del Puzzone di Moena e conoscerne propriet&agrave; caratteristiche del formaggio a crosta lavata, segue con un pranzo all&rsquo;Hosteria di Toblino, continua con la visita al Magazzino Frutta di Pietramurata ed una lezione su &ldquo;Le mele in Trentino: sistemi organizzativi e mercati&rdquo; con il responsabile commerciale de &ldquo;La Trentina&rdquo;, Simone Pilati e termina con una cena presso l&rsquo;osteria tipica trentina Trattoria &ldquo;al Tino&rdquo;.<br />In programma &egrave; anche da segnalare la visita al Caseificio Sociale di Coredo ed una lezione con il casaro Gianluca Fornasari sulla lavorazione e propriet&agrave; del Trentingrana DOP, l&rsquo;unico Grana di montagna, un incontro al magazzino di stoccaggio a Segno sull&rsquo;organizzazione del Consorzio Trentingrana CONCAST e nel pomeriggio con i produttori del Presidio Slow Food &ldquo;Casol&egrave;t della Val di Sole&rdquo; con Adriano Dalpez , presidente della Camera di Commercio di Trento e responsabile presidio.<br />Venerd&igrave; 1&deg; maggio sar&agrave; interamente dedicato allo studio dell&rsquo;olio. Alle 9.00 Natale Bonamico illustrer&agrave; le tecniche colturali dell&rsquo;olivo in Trentino presso l&rsquo;azienda agricola Olio Toniolli, poi, dopo lo spostamento a Riva del Garda, &egrave; prevista una lezione sulle tecniche di degustazione e sulle caratteristiche organolettiche dell&rsquo;olio extravergine di oliva Garda Trentino DOP con Stefano Bonamico.<br />Sabato, in mattinata, i ragazzi si recheranno presso l&rsquo;Istituto Agrario San Michele all&rsquo;Adige, Fondazione E. Mach, per seguire una lezione sul metodo trentino di distillazione e visitare la distilleria. Nel pomeriggio invece analizzeranno presso il salumificio Belli di Sopramonte le tecniche di produzione dei prodotti della salumeria trentina.</p>|2009-04-28
Tuesday May 5 - G¸nter K¸ppers at the University of Gastronomic Sciences||<p><br />Tuesday May 5 between 5.30 and 7 p.m. (Cascina Albertina, classroom 5), Professor G&uuml;nter K&uuml;ppers of the Institut f&uuml;r Wissenschafts- und Technikforschung (IWT, the Institute for Science and Technology Studies) of the University of Bielefeld will hold a conference on &ldquo;Cooking Styles: Between Tradition and Innovation&rdquo;.<br /><br />Physicist and mathematician, G&uuml;nter K&uuml;ppers has focused his scientific research on the complexity and emergence of social structures, and specifically addressed subjects like culinary practices and food management. A food-related volume appeared in 2005, which he co-authored with E.H. H&uuml;ser, entitled Labor der L&uuml;ste &ndash; &Uuml;ber die Kultur des Essens und Trinkens (The laboratory of lust. On the culture of eating and drinking), Kleine Verlag Bielefeld.<br /><br /></p>|2009-05-05
"Tuesday May 5 2009 - \""Bees and Agriculture: A Combination to Be Protected\"""||A conference is scheduled for May 5 next, included in the &ldquo;Lectures on the Good, Clean, and Fair Approach&rdquo; cycle, on &ldquo;Bees and Agriculture: A Combination to Be Protected. From the global disappearance of beehives to the increasing use of noxious substances in agricultural practices in order to meet market requirements&rdquo;. Anna Trisciani, instructor at the University of Siena, Department of Environmental Sciences, will be our guest.<br /><br />After the meeting, a tasting of honey varieties from the network of quality honey producers has also been organized, in cooperation with the Slow Food Foundation for Biodiversity.<br /><br />The conference will be hosted in the UNISG Assembly Hall (Cascina Albertina) starting at 5.30 p.m. with the customary tea tasting session. <br /><br />|2009-05-05
ìTraditional Heritage Cuisinesî: conference at UNISG - Tuesday May 12 2009||<br />Traditional cooking, food crops and cultural roots are all part of a complex and varied tangible and intangible heritage that more and more is proving to be a crucial resource in the definition and promotion of the identity and the sustainable development of specific geographical areas.<br />Anthropologists and cultural experts will discuss this topic during this day-long event organized by Fondazione Fitzcarraldo, the Piedmont Regional Authority, and the University of Gastronomic Sciences.<br />The all-Italian specialist panel participants will include Carlo Petrini, Piercarlo Grimaldi, Vito Teti, Gianluigi Bravo, and Marino Niola.<br /><br />May 12 2009 will mark another milestone in the &ldquo;Catalogazione, ricerca e gestione di beni DemoEtnoAntropologici (DEA)&rdquo; (&ldquo;cataloguing, fieldwork research, and management of the DemoEthnoAnthropological heritage, or DEA) project, which Fitzcarraldo and the Piedmont Regional Authority started in 2005. This meeting opportunity will also introduce all of the showcase projects already completed for the preservation of the tangible and intangible food and wine heritage.<br /><br />The meeting is open to the public on a first-in basis, and is specifically directed to cultural experts, museum and ecomuseum directors, scholars and university instructors, students from the University of Gastronomic Sciences and the faculties of anthropology, history, sociology, as well as to experts and professionals working on projects for the protection of land and ethno-gastronomic traditions.<br /><br />To participate, please use the online registration form available on the Fondazione Fitzcarraldo website, www.fitzcarraldo.it.<br />&nbsp;<br />The meeting venue will be the Assembly Hall of the University of Gastronomic Sciences, 9 Piazza Vittorio Emanuele, Pollenzo-Bra (Cuneo).<br /><br />A FREE shuttle-bus service will operate between Turin and Pollenzo. Please note that only 40 seats are available on a first come, first served basis. To book your seat, please complete the registration form.<br /><br />A program for the meeting and the relevant press release are attached for your reference.<br /><br />Info:<br />Fondazione Fitzcarraldo - Simona Martini <br />Ph.+39 011 5099317<br />Fax +39 011 503361<br />E-mail: simona.martini@fitzcarraldo.it<br /><br />|2009-05-05
From the 10th until the 19th May - Discovering Sweden for UNISG students||<br />A group of third year students from the University of Gastronomic Sciences will discover the beauty and peculiarities of northern Europe, in particular Sweden from the 10th until the 19th May. <br />Monday will be dedicated to a visit to the Elin Rydstr&ouml;m Farm in Drottningholm and a lesson on the production of organic milk and the safeguarding of historical Swedish cow breeds. That evening there will be a dinner with Slow Food members and chefs and producers which are part of the Terra Madre network.<br />&nbsp;<br />The following day, after a visit and lunch at the LRF (Swedish Farmers Federation) in Stockholm, the students will have the opportunity to follow a lesson on Swedish food and the media, held by the journalist Mats-Erik Nilsson, writer for the daily paper Svenska Dagbladeton. At 8pm the students will experience a &ldquo;barhopping&rdquo; evening with the Terra Madre chefs. <br />Wednesday 13th May the group will head off towards Saltaa Kvarn, S&ouml;dermanland (south of Stockholm) where they will visit the Skilleby Garden, a training and educational centre for gardeners to learn about biodynamic farming techniques and they will assist a lesson on greenhouses and open-air plantations held by Martin Faellkvist and Frida Thorn, the company managers.<br />&nbsp;<br />The day is then filled with other activities: visit to the ICA Naera and Kellmanska Garden CafÈ with lunch based on local products. Then visits to a local slaughterhouse from Stigtomta, an Ecological farm from Aendebol and, after having checked into the rooms at the Vaerskaels Farm Estate, dinner at the Flinkesta Farm in Flen with the owners Hans and Monica Naess and other local producers.<br />&nbsp;<br />The following day is also filled with numerous visits to places such as the Khulsta Farm at Flen and to a sheep breeding with Bosse Flodin and Hans Naess, to the J&uuml;rss cheese factory, one of the most renowned in Sweden, to Varbro Artisanal Flourmill, millers of historic varieties of cereals since the 18th century and a visit also to the Gripsholm Castle with an introduction to the history of the Royal Theatre built by King Gustav III.<br />&nbsp;<br />Friday 15 May the group will travel to the province of J&auml;mtland in &Ouml;stersund. After lunch at the Torsta in the city of &Aring;s, a secondary school of Agriculture, the students will visit l&rsquo;Eldrimner, a research centre on artisinal food and the JiLU (J&auml;mtland Institute of Rural Development) where they will meet Erik Andersson, Dag Hartman and Wilhelm Skoglund.<br />&nbsp;<br />That evening the group will dine and sleep in rooms at the Birka Folk Secondary School in &Aring;s. <br />The first stop on Saturday 16th is Njarka, a native Sami vacation site where it will be possible to get to learn about reindeer breeding after which the students will travel to Storulv&aring;n for a dinner &lsquo;alfresco&rsquo;.<br />&nbsp;<br />Sunday at Raftsj&ouml;h&ouml;jden the students will meet Gert and Gunilla Andersson, and learn about their goats&rsquo; cheese from J&auml;mtland, a Slow Food Presidia (K&auml;llarlagrad getost). The stage in Sweden will finish in Birka, &Aring;s with a visit and lesson on Sami history and culture, reindeer breeding and the situation of the Sami population nowadays in Sweden. After that, a visit to the Food in Action Organization and a light lunch at the boathouse, a visit to the Mittuniversity of &Ouml;stersund hosted by Yvonne Gr&auml;ngsjl and a dinner at the Governor of J&auml;mtland&rsquo;s Mansion where students will be able to introduce themselves and talk about their experience during the stage<br /><br />|2009-05-13
Mass Gastronomy. What Do We Really Know About It and What Is the Real Quality of Mass-Consumption Products|At 6pm on Thursday June 4 the eighth and last appointment in the 2008-2009 third &ldquo;Good, Clean, and Fair&rdquo; lecture cycle will take place, focusing on Mass Gastronomy.|"<p>&nbsp;</p>
<div>At 6pm on Thursday June 4 the eighth and last appointment in the 2008-2009 third &ldquo;Good, Clean, and Fair&rdquo; lecture cycle will take place, focusing on Mass Gastronomy.</div>
<p>Our guest speaker, professor Daniele Tirelli, is a teacher of Economics and Statistics at the UNISG Pollenzo campus, and a lecturer in Consumer Goods and Advertising at Milan&rsquo;s IULM University. During his conference, professor Tirelli will investigate the topic of food, its clich&Egrave;s, and urban legends, as well as the issue of quantity versus ? quantity.<br />Professor Tirelli is the author of Pensato &amp; Mangiato, and of Cronodizionario dei Consumi. He is the President of POPAI Italia, the Italian branch of the International Association of Retail Marketing Development. For many years he chaired AC Nielsen, the leading company in market research.<br />The conference will take place in the UNISG assembly hall in Pollenzo (Cascina Albertina, 8 Via Amedeo di Savoia). As always, a welcome tea will be served before the meeting at 5.30pm.&nbsp;</p>
<p>&nbsp;</p>"|2009-06-04
"International Conference ""Food Policy and Sustainability"""|Three days of study at the University of Gastronomic Sciences in Pollenzo<br />|"<p><em>September 11&ndash;13, 2009</em><br /><strong>&ldquo;Food Policy and Sustainability&rdquo;</strong><br />Three days of study at the University of Gastronomic Sciences in Pollenzo<br /><br />Launching the new School of Higher Studies in Food Policy and Sustainability, a three-day program of study will be held September 11&ndash;13, 2009, at the University of Gastronomic Sciences&rsquo; Pollenzo campus. These three days open the first annual installment of an eventual summer program, developed in cooperation with the other universities of Piedmont and the collaboration of the Council of Universities and Research of the Region of Piedmont.<br /><br />Led by such policy and sustainability experts as Eric Holt-Gimenez, Tim Lang, Luca Mercalli, Loretta Napoleoni, Clara Nicholls, Raj Patel, Ezio Pelizzetti, Carlo Petrini, Vandana Shiva, Nancy Turner, and Richard Wilk, the September series initiates an academic program that will consist&mdash;as of summer 2010&mdash;of two annual installments of six weeks each. <br /><br />The three days will be divided into the same eight disciplinary areas that make up the overall program: economics, law, environment, social systems, production systems, traditional knowledge, evolution and co-evolution, and policy practices. Professor of ethnobotany Andrea Pieroni will lead the program. Two plenary sessions and a day of workshops around eight key questions pertaining to the respective disciplines comprise this autumn prologue, and will lead up to a round-table discussion intended to provide multiple responses to each question.<br /><br />The session is aimed at entrepreneurs, students, institutions, and those operating within international cooperation&mdash;those seeking to delve into the necessity of escaping the limited and limiting conception of agricultural policy, in order to find reasonable answers to the complexities of food policy. This interdisciplinary approach is intended for those in the public and private sectors, who increasingly require such training in order to function within all aspects of agrifood and ecological operations.<br /><br />Complete details of the September session, including application instructions, is available at www.unisg.it.<br /><br /><br /><strong>For more information:</strong><br />University of Gastronomic Sciences<br /><a href=""mailto:convegni@unisg.it"">convegni@unisg.it</a><br />tel. 0172 458511-74-07<br />fax 0172 458500</p>"|2009-08-31
Gastronomic Sciences students visit Ontario to study urban agriculture, winemaking, and Tim Hortons|From September 1 to 11, 2009, third-year students from Italy&rsquo;s University of Gastronomic Sciences will travel to the Guelph, Niagara, and Toronto regions to study southern Ontario&rsquo;s food culture.|"<p>From September 1 to 11, 2009, third-year students from Italy&rsquo;s University of Gastronomic Sciences will travel to the Guelph, Niagara, and Toronto regions to study southern Ontario&rsquo;s food culture. With visits to farms and vineyards, inner-city social programs and markets, and even the Tim Horton&rsquo;s headquarters in Oakville, the schedule provides a perspective on the full spectrum of food production, processing, and consumption. The visit comprises a key element of the university&rsquo;s educational design&mdash;that of studying food within it&rsquo;s cultural and social context.<br />&ldquo;Ontario&rsquo;s food traditions, growing regions, and educational institutions have both differences and parallels to our reality in Italy,&rdquo; says UNISG director Carlo Catani. &ldquo;Bringing students into this context helps us give them a more comprehensive and global gastronomic perspective.&rdquo;<br />Other university field seminars take students to regions as diverse as India, Ireland, Argentina, Kenya, and California.<br />The visit kicks off in Guelph with lessons on Ontario&rsquo;s food history by gastronomes Anita Stewart and John Cranfield, a discussion of the role of Guelph University by Sue Bennett and Barbara Maly, and a lecture on the cultural implications of food with Drs. Art Hill and Massimo Marcone. Additional meetings will take place at the Guelph Food Technology Centre and the Cargill Corporation, as well as the Elmira Produce Auction Cooperative, the Mapleton Dairy, and the Clovermead Farm and Apiary.<br />Starting September 3, the UNISG students head south, stopping at Rootham Gourmet Preserves, the Vineland Research and Innovation Centre, and a series of Niagara wineries, including Cave Spring Cellars, Le Clos Jordanne, and Rosewood Winery. At Niagara College, they will learn about the use of Canadian oak in winemaking and later stop at Stratus and Lailey.<br />Southbrook winery will serve as the site of a talk on ice wine and offer the students dinner.<br />Turning north, the visit will make a pit stop at the Tim Hortons headquarters in Oakville for a lesson on the iconic Canadian company, before continuing on to the Kawartha EcoGrowers organic producers cooperative. Local farmer Mark Trealout will host the students on September 6 for a picnic lunch and local-versus-store-bought food taste test, and a canoe trip in the Kawartha lakes rounds out the weekend.<br />After stopping in Prince Edward County (including a visit to Vickie&rsquo;s Veggies Farm, an artisanal cheese lesson at 5th Town, and a BBQ with the local Slow Food convivium), the students travel on to Toronto. There they will learn about Food Share&rsquo;s urban and social food projects, as well as sample the city&rsquo;s unique multiculturality in a variety of neighbourhoods. Keith M&uuml;ller, of UNISG partner institution George Brown College, will host the group at the school&rsquo;s new Chef&rsquo;s House restaurant as well as tour them through the St. Lawrence market. There the students will buy the ingredients for a meal they will later prepare for the local host families billeting them during their stay.<br />A final free day in Toronto will provide the chance to explore Canada&rsquo;s most multicultural city independently, before the international students head back to Italy, filled up with a flavourful cross-section of southern Ontario&rsquo;s gastronomy.<br />Co-founded in 2003 by the international non-profit Slow Food and the Italian regions of Piedmont and Emilia-Romagna, the school&rsquo;s innovative approach is to create a new understanding of gastronomy, linking the act of eating with the act of producing, along with all the phases in between. Four programs at two campuses follow a multiexperiential learning model, merging science with humanities, sensory training with communications, classroom study with field seminars (including travel to five continents).<br /><br /><strong>For more information, contact:</strong><br />David Szanto (<a href=""mailto:d.szanto@unisg.it"">d.szanto@unisg.it</a>)<br />in Canada: (514) 312-8278</p>"|2009-08-30
Degree-course Scholarships 2009-10|Download here the official announcements for first year students 2009-10, European and non-European countries.|"<p><strong><a href=""/pagine/eng/programs/two_year_graduate_degree/program.lasso"">Download here</a></strong> the official announcements for first year students 2009-10, European and non-European countries.</p>"|2009-08-31
List of the first applicants admitted to the Master IGT|Visualize the list of the first applicants admitted to the Master in Italian Gastronomy and Tourism AY 2009/2010.|"<p>Visualize the list of the first applicants admitted to the Master in Italian Gastronomy and Tourism AY 2009/2010.</p>
<p><a href=""/download/graduatorie/graduatoria_IGT_2009.pdf"" target=""_blank""><strong>Download here</strong></a></p>"|2009-08-31
UNISG Website Relaunch!|The University of Gastronomic Sciences is pleased to announce the relaunch of its website, www.unisg.it, starting September 1, 2009.|"<p>The University of Gastronomic Sciences is pleased to announce the relaunch of its website, www.unisg.it, starting September 1, 2009. After five years of operation, change, and new programs, we&rsquo;ve added new and clearer information about our academic offerings and life at the university. The navigation is simpler, with pages that are richer in images and have a straightforward, clean design. <br /><br />The new site was produced by <a href=""http://www.blulab.net"" target=""_blank""><strong>Blulab</strong></a>, based in Alba, who specialize in web-based and digital communications.</p>
<p><strong>We hope that all users&mdash;in particular future students&mdash;find it both useful and enjoyable.</strong></p>"|2009-09-01
Provisional list of fee-exemption rights holders - year 2009/2010|Provisional list of fee-exemption rights holders (EU students and non-EU students) concerning the Official announcement for the conferral of fee-exemption rights - year 2009/2010<br />|"<p>Provisional list of fee-exemption rights holders (EU students and non-EU students) concerning the Official announcement for the conferral of fee-exemption rights - year 2009/2010.<br /><br /> <strong><a href=""/download/graduatorie/Results_EU.pdf"" target=""_blank"">Definitive list of fee-exemption rights holders (EU students)</a> &raquo;</strong><br /><strong><a href=""/download/graduatorie/Results_NON_EU.pdf"" target=""_blank"">Definitive list of fee-exemption rights holders (non-EU students)</a> &raquo;</strong></p>"|2009-09-09
UNISG Booth at Cheese Offers Presentations and Information to the Public, September 18-21, 2009|Including a Thesis Presentation on Vegetable-Rennet Cheese, From the Wild Cardoon to Caciofiore|<p><strong>Including a Thesis Presentation on Vegetable-Rennet Cheese, From the Wild Cardoon to Caciofiore.</strong><br /><br />Cheese is often the subject of study and analysis in UNISG undergraduate theses, and on <strong>September 20, 2009</strong>, German student Janna Kuehne will present her original research paper, <strong>The Use of Wild Cardoons (Cynara Cardunculus) in Cheese Production</strong>. The work focuses on the vegetable-rennet cheese, <strong>Caciofiore della Campagna Romana</strong>, which is also a Slow Food Presidium. <br /><br />Kuehne, who is 25 and has been enrolled at UNISG since 2006, will give her final thesis presentation at the end of September, just after Cheese. Kuehne was supervised by Luisa Torri, an UNISG professor and researcher, who oversaw evaluations within the university&rsquo;s sensory analysis lab.&nbsp; <br /><br />Two types of Caciofiore cheese were examined, one made with animal rennet and one with a vegetable-based coagulant extracted from the flowers of wild cardoons. The Caciofiore was made with raw sheep milk from Massimo Antonini&rsquo;s Acquaranda farm. This research is notable because few studies have examined vegetable-rennet previously, despite its use in cheese production for over 2000 years (as documented by Lucio Giunio Moderato Columella in his treatise De Rustica from the year 50 A.D.).<br /><br />The presentation will take place in <strong>Bra at 2:00 pm on Sunday, September 20, 2009, at the&nbsp; &ldquo;Caff&egrave; Letterario e Musicale&rdquo;</strong> within the courtyard of the Slow Food Editore offices at <strong>45 via Mendicit&agrave; Istruita</strong>. UNISG staff will give a brief introduction to the school, followed by Janna Kuehne and Luisa Torri, as well as a number of other UNISG students. Afterward, <strong>Dr. Alberto Capatti</strong>, professor of Food History, will take part in a discussion with French philosopher <strong>Michel Onfray</strong>.<br /><br />Kuehne&rsquo;s thesis is not the first to address cheese prodction. In past months other students have presented on the subject, including: Ottavia Cova, <em>A Proposed and Tested Multimedia Documentation Model for the Typical Cheese Production of Valsesia</em>; Michaela Von Lutz, <em>Degust: The Art of Cheese. A Work Experience at Hansi Baum Gartner, Affineur</em>; Marcella Bianco, <em>Traditional Food Preservation Methods: Two Case Studies on Eggs and Cheese</em>; Elisabetta Cane, <em>Monasteries and Food Production: An Analysis of Three Cases in the Province of Cuneo</em>; Martina Macconi, Caterina Spaggiare, and Fabio Donati, <em>A Survey of Dairy Businesses: Multicriteria Analysis and Evaluation</em>.<br /><br /><br />The University of Gastronomic Sciences will also be on hand during Cheese at a booth in Piazza XX Settembre, where visitors can meet staff, teachers, and students. As well, the Pollenzo campus will host visits at the following times: <br />Sept. 18 &mdash; 10:00 to 12:00 and 2:00 to 4:00<br />Sept. 19 &amp; 20 &mdash; 11:00 to 4:00<br />Sept. 21 &mdash; 10:00 to 12:00 and 2:00 to 4:00</p>|2009-09-14
Exchange between university|From September 14 to December 12, 2009, nine students from the dual-major in EcoGastronomy (...)<br />|"<p>From September 14 to December 12, 2009, nine students from the dual-major in EcoGastronomy at the University of New Hampshire (Durham, NH, USA) will attend a series of classes, site visits, and tastings at the University of Gastronomic Sciences' Pollenzo campus. There they will study History of Cuisine, History of Food, Food Law, Aesthetics, and Food Technology Processes, as well as take an intensive course in Italian. Traveling within Piedmont and other Italian regions, the students will also participate in a series of guided tastings and visits to olive oil and wine producers.</p>
<p>The semester marks the first year of a new study-abroad relationship between UNISG and UNH, and is designed to provide the American students with a perspective on Italian gastronomy, including the parallels and differences with gastronomic studies in the United States.<br /><br />Previously, fifteen UNISG students attended UNH (during the 2009 summer semester), as part of their two-year graduate program in Gastronomy and Food Communications.</p>"|2009-09-13
The 2009/2010 academic year will commence on Monday 28th September|Download the itinerary of the orientation week for the new students|"<p>Here is the itinerary of the orientation week for the new students.&nbsp; <br />It can be downloaded in pdf.<br /><strong><br /><a href=""/download/comunicati_stampa/Matricole_09.10_1settimana_eng.pdf"" target=""_blank"">Download the itinerary of the orientation week for the new students</a> &raquo;</strong></p>"|2009-09-16
Definitive list of fee-exemption rights holders - year 2009/2010|Definitive list of fee-exemption rights holders.|"<p>Definitive list of fee-exemption rights holders (EU students and non-EU students) concerning the Official announcement for the conferral of fee-exemption rights - year 2009/2010.<br /><br /><strong><a href=""/download/graduatorie/Results_EU_Definitive.pdf"" target=""_blank"">Definitive list of fee-exemption rights holders (EU students)</a> &raquo;</strong><br /><strong><a href=""/download/graduatorie/Results_NON_EU_Definitive.pdf"" target=""_blank"">Definitive list of fee-exemption rights holders (non-EU students)</a> &raquo;</strong></p>"|2009-09-18
New Academic Year Begins September 28 with 74 New Students from 18 Countries|"New Academic Year Begins September 28 at the University of Gastronomic Sciences' Pollenzo Campus, with 74 New Students from 18 Countries."|<p>On Monday, September 28, the 2009-10 academic year kicks off for the UNISG undergraduate program, with the most internationally diverse student population to date. The new cohort of 74, selected from over a hundred applications, includes 52 students from Italy and 22 from a total of 17 other countries around the world. These include: Austria, Brazil, Bulgaria, Canada, Cuba, Gabon, Germany, Israel, Kenya, Latvia, Mexico, Peru, Russia, Spain, Switzerland, Turkey, and the U.S.<br /><br />During their first week, from Sept. 28 to Oct. 2, the group will meet UNISG dean Valter Cantino, the president of Slow Food International, Carlo Petrini, UNISG director Carlo Catani, and the professors and staff of the school. The orientation includes an overview of academic life, as well as UNISG services and regulations, and will conclude with a day-long tour of the city of Bra and the Slow Food offices in the company of upper-year students and Slow Food staff.</p>|2009-09-24
"Fall Graduation Session for 18 Students in UNISG's Undergraduate Gastronomic Sciences Program"|On Tuesday, September 29, 2009, eighteen students from the University of Gastronomic Sciences three-year undergraduate program will present their theses and receive their degrees. The ceremony will begin at 9:00 am in the Cascina Albertina building of the Pollenzo campus. Graduates include students from Australia, Austria, France, Germany, Italy, Kenya, and Switzerland, as follows.|"<p>On Tuesday, September 29, 2009, eighteen students from the University of Gastronomic Sciences three-year undergraduate program will present their theses and receive their degrees. The ceremony will begin at 9:00 am in the Cascina Albertina building of the Pollenzo campus. Graduates include students from Australia, Austria, France, Germany, Italy, Kenya, and Switzerland, as follows:</p>
<p><strong><span class=""arancio""><br />AUSTRALIA</span></strong><strong><br /><br />David Prior</strong>, 26, from Brisbane, with the thesis: <em>The Taste of Place: Comunicating and Redefining Terroir in the Pages of a Magazine</em>, under Dr. Nicola Perullo, professor of Aesthetics.<strong><span class=""arancio""><br /><br />AUSTRIA/FRANCE</span></strong><strong><br /><br />Georges Francois Rudolf Desrues</strong>, 43, from Vienna, with the thesis: <em>Osterie d&rsquo;Italia: A Reproducible Model of a Food Guide? Study Case: Austria</em>, under Dr. Nicola Perullo.<strong><span class=""arancio""><br /><br />AUSTRIA</span></strong><strong><br /><br />Christian Mueller-Guttenbrunn</strong>, 25, from Closterneuburg, with the thesis: <em>Urban Greening: How City Dwellers Reconnect with the Natural Enviroment</em>, under Dr. Nicola Perullo.<strong><span class=""arancio""><br /><br />GERMANY</span></strong><strong><br /><br />Constanze Edle Von Hartmann</strong>, 24, from Monaco, with the thesis: <em>The Cuban Agrarian Reform: Promises and Reality of the Socialist Revolution</em>, under Dr. Simone Cinotto, professor of Contemporary History.<strong><br /><br />Anna-Lena Banzhaf</strong>, 26, from Stuttgart, with the thesis: <em>The Impact of Socialism on the Bakery Craftmanship in the German Democratic Republic</em>, under Dr. Simone Cinotto.<strong><br /><br />Janna Marlen Erika Kuehne</strong>, 25, from Kirchlinteln, with the thesis: <em>Traditional Use of Cynara Cardunculus as a Coagulant in Cheese Making: Two Case Studies and Influences of Vegetable Rennet on Sensory Properties of Ewe's Milk Cheese</em>, under Luisa Torri, professor of Gastronomic Measurements.<strong><span class=""arancio""><br /><br />ITALY</span></strong><strong><br /><br />Lorenzo Genovesi</strong>, 22, from Lanciano, with the thesis: <em>Cristoforo da Messisbugo, banchetti composizioni di vivande e apparecchio generale</em>, under Dr. Antonella Campanini, professor of History of Food and History of Cuisine.<strong><br /><br />Giovanni Angelucci</strong>, 23, from Lanciano, with the thesis: <em>Ricostruire la tradizione la Festa dei Serpari di Cocullo al tempo del terremoto</em>, under Dr. Piercarlo Grimaldi, professor of Cultural Anthropology.<strong><br /><br />Claudio Lembo</strong>, 22, from Napoli, with the thesis: <em>Tuberi di uso alimentare nella regione andina</em>, under Dr. Andrea Pieroni, professor of Plant Biology and Ethnobotany.<strong><br /><br />Paolo Passano</strong>, 21, from Lavagna, with the thesis: <em>Il cappello di Montecristi, un patrimonio culturale, storico ed economico dell'Ecuador</em>, under Dr. Piercarlo Grimaldi.<br /><br /><strong>Mattia Oriani</strong>, 22, from Cusano Milanino, with the thesis: <em>La storia dell&rsquo;alimentazione militare in epoca antica. Come mangiavano i soldati dell'antichit&agrave;</em>, under Dr. Massimo Montanari, professor of History of Food.<br /><br /><strong>Elisa Mereatur</strong>, 22, from Conzano , with the thesis: <em>Progetto di interscambio di ospitalit&agrave;, cultura e conoscenze tra produttori agricoli internazionali: il territorio del Monferrato come caso-studio</em>, under Dr. Giovanni Perri, professor of Geography and Food and Wine Tourism.<br /><br /><strong>Alice Nicoletta</strong>, 22, from Settimo Vittone, with the thesis: <em>Il paniere dei prodotti tipici della provincia di Torino</em>, under Dr. Danielle Borra, professor of High-Quality Food Marketing.<br /><br /><strong>Gastone Pantaleo</strong>, 22, from Fasano, with the thesis: <em>Analisi della catena alberghiera Apuliacollection sita nel territorio di Fasano</em>, under Dr. Giovanni Perri.<br /><br /><strong>Luca Girolami</strong>, 22, from Serravalle Pistoiese, with the thesis: <em>Messa a punto della cottura al microonde di prodotti ortofrutticoli come approccio preliminare alla produzione di conserve vegetali</em>, under Luisa Torri.<br /><br /><strong><span class=""arancio"">SVIZZERA</span></strong><br /><br /><strong>Finnian James Fuhrer</strong>, 27, from Munsingen, with the thesis: <em>Yearning for Authenticity: Using the Example of Cheese Making in Switzerland and Ireland</em>, under Dr. Nicola Perullo.<br /><br /><strong>Marcel Luther</strong>, 23, from Buochs, with the thesis: <em>Niche Products and Their Marketing (on the Example of Farmers in the Canton Nidwalden (Switzerland)</em>, under Dr. Danielle Borra.<br /><br /><strong><span class=""arancio"">KENYA</span></strong><br /><br /><strong>Edward Mukundi Njomo</strong>, 33, from Kiambu, with the thesis: <em>Integrated Small-Scale Based Irrigation as a Means of Improving Food Security in Kenya</em>, under Dr. Paola Migliorini, professor of Plant Production and Sustainable Agriculture.<br /><br /><br /><em>The University, with campuses in Pollenzo and Colorno, was co-founded by the internaitonal non-profit Slow Food, with the cooperation of the Italian regions of Piemonte and Emilia-Romagna. Its goal is to create a new professional figure&mdash;the gastronome&mdash;with the skills to work in the production, distribution, promotion, and communications of high-quality foods.</em><br /><br /><br /><strong>For more information or to request images:</strong><br />UNISG Communications Office<br />Tel. +39 0172 458507-05<br /><strong><a href=""mailto:comunicazione@unisg.it"">comunicazione@unisg.it</a></strong></p>"|2009-09-28
List of the 5 remaining applicants admitted to the Master in Italian Gastronomy and Tourism|The definitive list of the candidates for the IGT Master AY 2009/2010 are online.|"<p>The definitive list of the candidates for the IGT Master AY 2009/2010 are online.<br /><br /><strong><a href=""/download/graduatorie/graduatoria_master_igt.pdf"" target=""_blank"">Download the list</a> &raquo;</strong></p>"|2009-10-07
"Cultural Gastronomy Workshops at Unisg's Pollenzo Campus"|Starting this October, a series of Cultural Gastronomy Workshops kicks off at the University of Gastronomic Sciences Pollenzo campus for the 2009-10 academic year.|<p>Starting this October, a series of Cultural Gastronomy Workshops kicks off at the University of Gastronomic Sciences Pollenzo campus for the 2009-10 academic year.<br /><br />These integrated learning activities complement the traditional three-year academic program, offering students a hands-on opportunity to merge theory with practice. <br />The first workshop will be on <strong>October 12</strong>, with <strong>Enrico Crippa,</strong> chef of the Ristorante Piazza Duomo di Alba. Crippa, a former student of Gualtiero Marchesi, is considered one of today&rsquo;s most talented European cooks, running one of the leading restaurants in Italy. <br /><br />The presentation by Crippa, entitled <strong><em>&ldquo;Creativity, Passion, Discipline&rdquo; </em></strong>will be moderated by Dr. Nicola Perullo, UNISG professor of Aesthetics, and by Marco Bolasco, editorial director of Slow Food Editore. It will take place on at <strong>4:30 pm on October 12, 2009,</strong> the the Aula Magna of the Cascina Albertina building in Pollenzo.<br /><br />Future workshops will take place as follows:<br /><br /><strong>October 15, 4:30 pm (</strong>UNISG Aula Magna)<br /><em><strong>&ldquo;Food Justice&rdquo;</strong></em> with <strong><em>Dr. Robert Gottlieb</em></strong>, professor of Urban and Environmental Policy and Director of the Urban and Environmental Policy Institute at Occidental College in Los Angeles, CA (USA). Moderated by Dr. Nicola Perullo<br /><br /><strong>October 20, 4:30 pm</strong> (UNISG Aula Magna)<br /><strong><em>&ldquo;Offerta alberghiera e territorio: il sistema Bellevue a Cogne&rdquo;</em></strong> with <strong><em>Laura Roullet</em></strong>, owner of the historic Hotel Bellevue in Cogne, a Relais &amp; Ch&acirc;teau property.<br />Moderated by Dr. Giovanni Perri and Erica Croce, professors of Food and Wine Tourism<br /><br /><strong><em>October 21, 4:30 pm </em></strong>(UNISG Aula Magna)<br />&ldquo;Cavolfiori a merenda&rdquo; with <strong><em>Livia Ferrara and other membes of Cavolfiori a Merenda</em></strong>, a project launched by UNISG students and alumni to promote a new way of thinking about cooking that breaks down the walls to bring the table into the field and the field into the kitchen. <br />Moderated by Dr. Giovanni Perri and Erica Croce, professors of Food and Wine Tourism<br /><br />Cultural Gastronomy Workshops are open only to UNISG students.</p>|2009-10-08
"2010 UNISG Open House - Book your visit now!
"|The University of Gastronomic Sciences will open its doors to future applicants on<strong> January 30</strong>, <strong>March 20</strong>, and <strong>May 15</strong><br /><br />|"<p><br />On <strong>January 30, March 20, and May 15</strong>, 2010 The University of Gastronomic Sciences will open its doors  for all those who are interested in learning more about the school&rsquo;s offerings. Staff will be on hand to provide information about the academic programs and explain the educational design.<br /><br />Various info points will be located in the classrooms of the Cascina Albertina building, where prospective students can talk with teachers, current students in the undergraduate and graduate programs, tutors, and the registrar&rsquo;s office. Complete information will be available about application procedures, student services, scholarship announcements, and the admissions test process.<br /><br />The schedule is as follows:<br /><br />POLLENZO CAMPUS, Cascina Albertina, via Amedeo di Savoia, 8<br />10:00 am &ndash; 2:00 pm: staff on hand to greet visitors<br />11:00 am: presentation by faculty and staff of the Registrar&rsquo;s Office, Tutor Office, and Communications Office<br /><br />Tours of the campus will be given in English and Italian, as requested. <br /><br />Visitors should confirm their attendance by reserving at:<br />tel. 0172 458511-507<br />email: <a href=""mailto:comunicazione@unisg.it"">comunicazione@unisg.it</a><br /><br />COLORNO CAMPUS,  Reggia di Colorno (piazza Garibaldi, 23)<br />Staff will be available to welcome visitors by appointment only. <br />tel. 0521 811111 <br /><a href=""mailto:colorno@unisg.it"">colorno@unisg.it</a></p>"|2010-02-05
Graduation Ceremony for UNISG Three-Year Undergrad Program, October 29, 2009|Eight new gastronomes from Italy and San Marino Republic|<p>On Thursday, October 29, 2009, graduation proceedings of the University of Gastronomic Sciences&rsquo; undergraduate program took place in the Aula Magna of the Pollenzo campus, launching eight new gastronomes:<br /><br />Francesco Nizzoli, 24, from Montecchio, with the thesis Progetto di ristorazione e layout preliminare cucina Prada dalla passerella dell&rsquo;alta moda, alla tavola dell&rsquo;alta cucina, supervised by Dr. Antonio Montanari, professor of Food-Service Systems.<br />&nbsp;<br />Filippo Visconti di Modrone, 23, from Milano, with the thesis La viticoltura del nuovo mondo: aspetti principali e confronti con i modelli europei, supervised by Dr. Attilio Scienza, professor of Viticulture.<br /><br />Chiara Prette, 21, from Niella Tanaro, with the thesis L&rsquo;ape e il monastero: pratiche e simboli per un&rsquo;apicoltura sostenibile, supervised by Dr. Piercarlo Grimaldi, professor of Cultural Anthropology.<br /><br />Edoardo Sangalli, 22, from Pancalieri, with the thesis La menta di Pancalieri: situazione di mercato e prospettive, supervised by Dr. Danielle Borra, professor of Marketing of High-Quality Products.<br /><br />Marco Servetto, 29, from Cuneo, with the thesis Progetto Pangea, turismo di formazione, supervised by Dr. Giovanni Perri, professor Wine and Food Tourism and Geography.<br /><br />Francesca Faccilongo, 23, from Lucera, with the thesis La Daunia tra povert&agrave; e cultura: il progetto di un itineerario turistico enogastronomico, supervised by Dr. Giovanni Perri.<br /><br />Matteo Breda, 21, from Padova, with the thesis Gli orti urbani &ndash; Lo sviluppo dell&rsquo;agricoltura in citt&agrave;. Dall&rsquo;internazionale al caso specifico: Padova, supervised by Dr. Paolo Corvo, professor of Sociology.<br /><br />Anna Lisa Ciavatta, 21, from Borgo Maggiore, with the thesis San Marino fra turismo e gastronomia: analisi turistica e catalogo dell&rsquo;offerta ricettiva e agroalimentare, supervised by Dr. Giovanni Perri.<br /></p>|2009-10-27
"Unisg's cultural Gastronomy Workshops Continue in November"|The three-year undergraduate program&rsquo;s series of integrated learning activities continue in November, featuring leading figures from the world of wine, food, and culture.|"<p><br />November 3, 4:30 pm (UNISG Aula Magna)<br />&ldquo;Gastronomia, arte e performances&rdquo; with DJ and economist Daniele de Michele, aka Donpasta. Passionate about food and wine, Donpasta (www.donpasta.com) is the author of two books, Food Sound System (2006) and Wine Sound System (2009), in which he proposes a relationship between food, wine, and music, starting with a traditional base, but opening up to a more broadly defined cross-contamination. <br />Moderated by Dr. Nicola Perullo<br /><br />November 5, 4:30 pm (UNISG Aula Magna)<br />&ldquo;Play, Creativity, Terroir&rdquo; with Massimo Bottura, one of the top Italian cooks, and world-renowned chef-owner of the Michelin-starred Osteria Francescana in Modena. Massimo Bottura convincingly expresses the point that there is no necessary conflict between creativity, respect for primary ingredients, and local traditions. He sums up his perspective on cooking with three ideas: play, creativity, terroir. <br />Moderated by Dr. Nicola Perullo and Marco Bolasco (editorial director of Slow Food Editore)<br /><br />November 9, 4:30 pm (Wine Bank tasting room)<br />&ldquo;L&rsquo;Unione Viticoltori di Panzano. Esperienze di viticoltura sostenibile&rdquo; will bring together several producers from the wine region of Panzano in the heart of the Tuscan Chianti Classico area. The discussion will reflect on the territory and its wines, and on a new proejct that brings together the Winemaker&rsquo;s Union of Panzano with the Experimental Station for Sustainable Viticulture. Participants include:<br />Casaloste (Giovanni Battista D'Orsi)<br />Le cinciole (Luca Orsini)<br />Monte Bernardi (Jennifer Schmelzer)<br />Vignole (Massimo Nistri)<br />Ruggero Mazzilli, enologist (Experimental Station for Sustainable Viticulture)<br />Moderated by Dr. Nicola Perullo, Paolo Camozzi (Wine Bank), and Giancarlo Gariglio (Slow Food Editore)</p>"|2009-11-02
UNISG Participates in the OrientaSicilia Show, October 28 to 30, 2009, in Palermo||<p>The University of Gastronomic Sciences sails off to Sicily for the first time, where it will participate in the island&rsquo;s principal education fair, OrientaSicilia. This year, the show takes place at the former locomotive yard at Sant&rsquo;Erasmo, and includes the top universities in Italy as well as numerous other professional development venues.</p>|2009-10-28
Ethnobotany Professor Andrea Pieroni in Taiwan for the First Asian Congress of Ethnobotany|From October 20 to 28, 2009, Dr. Andrea Pieroni, professor of Ethnobotany at UNISG, will attend the first Asian Congress of Ethnobotany, in Taiwan|<p>Dr. Pieroni, who is president of the International Society of Ethnobiology, will present his paper Ethnobiology in Europe: Quo Vadis? and will take part in two meetings with indigenous communities on the island nation.</p>|2009-10-24
UNISG Students from U.S. Now Eligible for Federal Student Loans||<p>The University of Gastronomic Sciences has received a Federal School Code from the U.S. Department of Education, making American students eligible to apply for federal student loans in order to attend UNISG programs. <br /><br />The UNISG school code is G41391 and may be used on the FAFSA website (www.fafsa.ed.gov) in the application process.</p>|2009-11-03
"Let's talk about honey, alternative mobility and wine"||"<p>
<p><span>UNISG&rsquo;s integrated learning program continued with a session on Nov. 17 and 18 featuring </span><span>Mieli Thun</span><span>&rsquo;s [LINK: www.mielithun.it] Andrea Paternoster, a member of AMI, the </span><span>Ambasciatori dei Mieli</span><span> [LINK: www.ambasciatorimieli-italia.com] (Ambassadors of Honey), an organization launched to promote and raise awareness about apiarian culture.</span></p>
<p>&nbsp;</p>
<p><span>The gastronomy workshops continue with the following sessions:</span></p>
<p>&nbsp;</p>
<p><span>November 24, 4:30 pm (UNISG Aula Magna)</span></p>
<p><span>Speaker: Enrico Gorini, president of </span><span>Jungo</span><span> [LINK: www.jungo.it], a cultural organization that has developed a project to radically reduce car traffic by creating an on-ramp mechanism for major roads.The project is currently in an experimental phase in the province of Trento.</span></p>
<p>&nbsp;</p>
<p><span>November 25, 4:30 pm (UNISG Aula Magna)</span></p>
<p><span>Speakers: Giancarlo Gariglio and Fabio Giavedoni, from Slow Food Editore, who will present &ldquo;Il vino per Slow Food: i progetti editoriali,&rdquo; a lesson in which the new Slow Food Wine Guide editors will present details of the project, including the philosophy, guidelines, and the possibilities for future collaborations.</span></p>
</p>"|2009-11-19
Graduation Ceremony for the Master in Food Culture and Communications at UNISGs Colorno Campus|Twenty-four students from around the world will present their final theses and receive their master degrees in the company of Slow Food&ndash;founder Carlo Petrini.|"<p><span style=""font-family: Verdana, Helvetica, Arial;""><span>On</span><strong> </strong><strong>November 6, 2009</strong><span>, the graduation ceremony will take place at <strong>11:30 am at the Reggio di Colorno.</strong><br /> <br /> The graduates and their theses are as follows: <br /> <br /><strong> Naomi Abeliovich</strong>, 32, from Israel, with <em>Design Eat: Blurring the Boundaries Between Food and Architecture.</em><br /> <br /><strong> Karen Louise Bencke</strong>, 38, from Denmark, with </span><em>La Montecchia</em><span>.<br /> <br /><strong> Christopher Erling Bolwig</strong>, 28, from Great Britain, with <em>Balancing the Principles of Good, Clean and Fair with Artisan Chocolate Production.</em><br /> <br /><strong> Pascale Marguerite Odette Brevet</strong>, 34, from France, with <em>Hunger: Two Parallel Stories on Food from Molo, Kenya.</em><br /> <br /><strong> Lucia Cho Hee Kyung</strong>, 28, from South Korea, with <em>A Study on Acquolina: A Premium Italian Catering Company in New York City.</em><br /> <br /> J</span><strong>udy Elaine Corser</strong><span>, 58, from Canada, with <em>On Hand.</em><br /> <br /><strong> Sophie Maria Esser</strong>, 28, from Germany and the United States, with <em>Edible Gardens for All Seasons of Life.</em><br /> &nbsp;&nbsp;&nbsp;&nbsp;<br /><strong> Alexandra Gibbs</strong>, 28, from the United States, with <em>From Food Culture in Emilia-Romagna to Live Culture in the San Francisco Bay Area.</em><br /> <br /><strong> Sarah Rom Gjer&oslash;</strong>, 20, from Denmark, with <em>Alicia &amp; Bordeaux Quay. Through the Eyes of Slow Food.<br /></em> <br /><strong> Jennifer Leslie Hostetter</strong>, 35, from the United States, with <em>Food Studies: An Exercise in the Survival of Culture.</em><br /> <br /><strong> Kate Johnston</strong>, 30, from Australia, with <em>Exploring the Boundaries of Food Culture: Definitions and Representations in the Written Text.<br /></em> <br /><strong> Marchelle Elise Jordan</strong>, 28, from the United States, with <em>Oklahoma&rsquo;s &ldquo;Little Italy&rdquo;: Negotiating Past and Present.<br /></em> <br /><strong> Heinrich Kaibitsch Mayer</strong>, 31, from Italy, with <em>From Subsistence to Sustainable &ndash; The Amari Food Culture in Retro- and Perspective</em><br /> <br /><strong> Naoya Miyazaki</strong>, 31, from Japan, with <em>Adaptation of the Italian Presidia Model to Japan.</em><br /> <br /><strong> Ranipal Kaur Narulla</strong>, 26, from Australia, with <em>From Bordeaux Quay to Ballymaloe: Exploring Food Ideology.</em><br /> <br /><strong> Megan Ann O&rsquo;Keefe</strong>, 30, from the United States, with <em>Sri Lanka: Creating a Model for Sustainable and Commercially Viable Agriculture.</em><br /> <br /><strong> Elisa Orcajada</strong>, 27, from Spain/United States, with <em>The Jane Addams Hull-House Museum: A Center for Food Activism.</em><br /> <br /><strong> Katie Mary Phelan</strong>, 26, from Ireland, with <em>Food, France and the Making of Identities: Some Musings from the First Republic to the Present Day.<br /></em> <br /><strong> Federica Pozzi</strong>, 26, from Italy, with <em>Ooooby: A Model of an Alternative Food Network.<br /></em> <br /><strong> Susana Margarita Rivera Col&oacute;n</strong>, 39, from Puerto Rico, with <em>Preliminary Plan for the Development of a Gastronomic Research and Educational Centre in Puerto Rico.</em><br /> <br /><strong> Matthew Joseph Runeare</strong>, 38, from the United States, with <em>Salumi: A Comparative Study of Transformation.<br /></em> <br /><strong> Meghan Nicole Shellenberg</strong>, 24, from the United States, with <em>Astor Center.<br /></em> <br /><strong> Kathryn Marie Westfall</strong>, 29, from the United States, with B<em>aguettes and Chopsticks: A Journey Through the Foodscape of Modern Vietnam.</em><br /> <br /> In addition, one master-program auditor will present his work and participate in the ceremony:<br /> <br /><strong> Jiftach Ben-Dov</strong>, 32, from Germany/Israel, with</span><em> The Alicia Foundation.</em></span> <!--EndFragment--></p>"|2009-11-06
UNISG Returns to Job & Orienta 2009 at the Fiera di Verona|From November 26&ndash;28, 2009, the University of Gastronomic Sciences will be on hand at Job &amp; Orienta, taking place at the Fiera di Verona. This marks the fifth time UNISG has participated in the educational trade show, one of the most important in Italy.|"<p>&nbsp;</p>
<p>With eighteen editions to date, Job &amp; Orienta is recognized as the most accredited event of its kind, focusing on educational outreach, schools, training, and the job market. The university&rsquo;s participation gives prospective students from across north and central Italy the opportunity to learn about UNISG programs.</p>
<p>&nbsp;</p>
<p>The show is characterized by various thematic sections, making up two primary exhibition areas. Pavilion 7 is dedicated to education&mdash;primarily addressing teachers, administrators, and students&mdash;including JOBScuola, with numerous services for the schools community and the InfoDocente information desk. Complementary offerings include: JOBTouring, a section focused on tourism training, travel, and language programs; MultimediaJOB, which explores the editorial and communications sector; and SocialJOB, which covers itineraries and educational campaigns. Pavilion 6 comprises three sections&mdash;Universities, Training, and Work&mdash;placing attention on post-secondary and undergraduate education, as well as occupational opportunities. Pianeta Universit&agrave; incorporates an extensive range of universities and other institutions, including international initiatives. Professional training is featured in Arti, Mestieri, e Professioni, with workshops and tastings that directly engage the public. TopJOB, a key area, provides services for those interested in higher education and job research.</p>
<p>&nbsp;</p>
<p><em>The UNISG kiosk is located in Pavilion 7, within the Pianeta Unviersit&agrave; area. The show is open from Thursday, November 26 to Saturday, November 28, from 9:00 am to 6:30 pm.</em></p>
<p>&nbsp;</p>"|2009-11-23
Second Edition of the Master in Italian Gastronomy and Tourism Kicks Off||<p><br />The new cohort in this program comprises 26 students (including one auditor), with 20 women and 6 men from 6 different countries (Brazil, Germany, Italy, the Netherlands, South Korea, and the U.S.) The average age of participants is 32 years old.</p>|2009-11-19
Chefs Michele Martinelli and Piero Alciati give lectures at UNISG|December 1 and 3 two leading figures in the world of gastronomy met with students&nbsp; giving them a taste of two evolutions in the role of the modern chef: private and entrepreneurial restaurateurs.|<p>Two leading figures in the world of gastronomy met with students during the last of 2009&rsquo;s integrated learning workshops, giving them a taste of two evolutions in the role of the modern chef: private and entrepreneurial restaurateurs.<br /><br />On <strong>December 1,</strong> 2009, <strong>Michele Martinelli </strong>presented the talk, <em>&ldquo;Being a Private Cook (and Perhaps a Private Gastronome?)&rdquo;</em> A renowned European private chef, Martinelli discussed the principal characteristics of the profession and gave students insights into the experience of working in various private homes. <br /><br />On <strong>December 3</strong>, 2009, <em>&ldquo;Restaurateur, Manager, Entrepreneur: Guido&rsquo;s Alciatis and Eataly&rdquo;</em> explored Piedmontese restaurant culture with the <strong>Alciati family</strong>, in particular Piero, one of the sons of Pollenzo&rsquo;s renowned restaurant Guido. Today, he is also responsible for food services at the food retailer, Eataly. The discussion focused not on the role of the cook, but of restaurant manager, who maneuvers between dining room and the complex machinery of an institution such as Torino&rsquo;s Eataly.<br /><br />Both events took place at 4:30 pm in UNISG&rsquo;s Aula Magna in the Cascina Albertina building in Pollenzo.</p>|2009-12-01
Graduation Ceremony at the Colorno Campus for the Masters of Italian Gastronomy and Tourism|On December 16, 2009, the first edition of the one-year master in Italian Gastronomy and Tourism comes to an end.|"<p>&nbsp;</p>
<p>On December 16, 2009, the first edition of the one-year master in Italian Gastronomy and Tourism comes to an end with the conferral of degrees for 13 students from Japan, India/Australia, Italy, Peru, and the United States. The ceremony takes place at 11:30 am at the Colorno campus of the University of Gastronomic Sciences.<strong></strong></p>
<p><span>The students&rsquo; theses are as follows:</span></p>
<p><em>Japan</em></p>
<p><strong>MORIMI KOBAYASHI</strong><span>: <em>Olive Oil Production in Tuscany, Sicily and Puglia</em></span></p>
<p><em>India/Australia</em></p>
<p><strong>ANANDI MARIA SOANS</strong><span>: <em>Food Insanity - Global Food Security. Asia in Focus. An Analysis</em></span></p>
<p><em>Italy</em></p>
<p><strong>ALESSANDRA CASTELLI</strong><span>: <em>Study Trips: The Experience of Learning</em></span></p>
<p><strong>GUENDALINA CATALDI</strong><span>: <em>Digesting a Stage: Instructions for Using Alka-Selzer for Greedy Souls</em></span></p>
<p><strong>NAIMA GUARRATA</strong><span>: <em>Designing New Ways of Communicating Wine: The Art of Innovation by Contadi Castaldi</em></span></p>
<p><em>Peru</em></p>
<p><strong>SABRINA MARIA CHAVEZ ALCANTARA</strong><span>: <em>The Digestive Function: Cuisines and Chefs Beyond Eating and Cooking</em></span></p>
<p><span><em>United States</em></span></p>
<p><strong>MANDY BACA</strong><span>: <em>Communications &amp; Marketing Proposal Slow Food Miami</em></span></p>
<p><strong>MATTHEW JAMES FRIAUF</strong><span>: <em>Framework for Reviving and Supporting Sustainable Farming</em></span></p>
<p><strong>AVIVA KRUGER</strong><span>: <em>Armenia: A Report</em></span></p>
<p><strong>ROBERTA JILL MELL</strong><span>: <em>Opportunities for Italian Wine in the Changing American Marketplace</em></span></p>
<p><strong>INGRID PARONICH</strong><span>: <em>Talking Slow Food</em></span></p>
<p><strong>PHILLIP JEROME ULBRICH</strong><span>: <em>The Future of Slow Food: A Geographical Approach</em></span></p>
<p><strong>ALICIA DAWN WOLF</strong><span>: <em>The Development of a Modern Small Farm: Creating Economic and Agricultural Sustainability</em></span></p>
<p><span><em></em></span></p>
<p><span>Participating in the ceremony will be </span><strong>Valter Cantino</strong><span>, Dean of the University of Gastronomic Sciences, </span><strong>Carlo Catani</strong><span>, University Director, and professor </span><strong>Simone Cinotto</strong><span>, Academic Director of the master in Italian Gastronomy and Tourism.</span></p>
<p>&nbsp;</p>
<p><span><em></em></span></p>
<p><strong>For more information or to request photos:</strong></p>
<p><span>Ufficio Comunicazione UNISG</span></p>
<p><span>Tel. +39 0172 458507-05 / +39 0521 811101</span></p>
<p><span>colorno@unisg.it - <a href=""mailto:comunicazione@unisg.it"">comunicazione@unisg.it</a></span></p>
<p>&nbsp;</p>"|2009-12-15
List of the applicants admitted to the Master FCC 2009/2010|The definitive rankings of the admitted candidates are online.|"<p>
<div>
<p>The definitive rankings of the admitted candidates&nbsp;to the&nbsp;<span>Master in Food Culture and Communications&nbsp;</span>2009/2010 are online.<br /><br /><strong><a href=""/download/graduatorie/graduatoria_mcf.pdf"" target=""_blank"">Download the rankings</a>&nbsp;&raquo;</strong></p>
</div>
</p>"|2009-12-16
January 2010: We are now accepting online applications to the Three-Year Undergraduate Program|Beginning Monday, January 25th it will be possible to start the application process for the Three-Year Undergraduate Program in Gastronomic Sciences|"<p>From Monday, January 25 until 31 August 2010, prospective students can begin the process of admission to the Three-Year Undergraduate Program in Gastronomic Sciences.<br /><br />In May and September it will also be possible to take the admission test.<br /><br />To learn more, download the Guide to Applying online or <strong><a href=""/pagine/eng/admissions/three_year_undergraduate_degree.lasso"">click here</a></strong> to begin the process.</p>"|2010-01-25
U.S. Students Applying for Financial Aid|"American students are eligible to apply for U.S. Federal Student Aid (FSA) loans through the Department of Education&rsquo;s&nbsp;<span style=""text-decoration: underline;"">FAFSA website</span>"|"<p>American students are eligible to apply for U.S. Federal Student Aid (FSA) loans through the Department of Education&rsquo;s&nbsp;<a href=""http://www.fafsa.ed.gov"" target=""_blank"">FAFSA website</a>.&nbsp;Note that for loans to attend UNISG programs, electronic applications are preferred.<br /><span lang=""EN-US""><br />UNISG students are only eligible for&nbsp;</span><span lang=""EN-US"">Federal Family Education Loans (FFEL), including Stafford and Plus loans. Further details about eligibility are available on the FAFSA website.<br /><br />In completing the FAFSA, you must indicate the UNISG Federal School Code (also called the Title IV Code): G41391.</span></p>
<p class=""MsoNormal""><span lang=""EN-US"">The FAFSA does not provide the option to indicate any conditions that may affect your or your family&rsquo;s ability to contribute to your educational costs. You may therefore choose to submit separate documentation, in writing, to the&nbsp;<a href=""mailto:financialaid@unisg.it"">UNISG Financial Aid Office</a>. Be sure to include your full name, address, date of birth, and social security number, as well as the UNISG program to which you are applying, in order to match your FAFSA details.<br /><strong><br />Deadlines&nbsp;</strong></span></p>
<p class=""MsoNormal""><span lang=""EN-US"">Financial aid applications must be submitted to the federal processor two weeks (14 days) prior to the UNISG application deadline for your selected program. As loans of all kinds involve serious financial commitments, UNISG requires that students be fully responsible in ensuring accurate and timely submission of their FAFSA. Although in some cases a student's parents may participate in completing the form, the student is considered ultimately responsible for his or her application process.<br /><strong><br />FAFSA Confirmation Page</strong></span></p>
<p class=""MsoNormal""><span lang=""EN-US"">When your FAFSA is received by the federal processor, a date of receipt is recorded in the federal system. It is this date that will normally determine whether your application is considered to be on-time or late.</span></p>
<p class=""MsoNormal""><span lang=""EN-US"">When filing your FAFSA online, print a copy of each page as you complete it and print the confirmation page you receive after the completed application is submitted. Keep copies for yourself, and email a copy of the confirmation page to the UNISG financial aid office, along with details of the UNISG program you are applying to.<br /><span lang=""EN-US""><strong><br />Contact:</strong></span><span lang=""EN-US"">&nbsp;</span></span></p>
<p class=""MsoNormal""><span lang=""EN-US""><a href=""mailto:financialaid@unisg.it"">UNISG Financial Aid Office<br /></a>UNISG Federal School (Title IV) Code: G41391</span></p>
<p class=""MsoNormal""><span lang=""EN-US"">&nbsp;</span></p>"|2010-02-17
Open day at UNISG - On May 15 2010|From 10:00 am to 2:00 pm the University and his staff will be available to greet prospective students|<p><strong>On May 15 2010 </strong>The University of Gastronomic Sciences will open its doors for all those who are interested in learning more about the school&rsquo;s offerings. Staff will be on hand to provide information about the academic programs and explain the educational design.<br /><br />Various info points will be located in the classrooms of the Cascina Albertina building, where <em>prospective students can talk with teachers, current students in the undergraduate and graduate programs, tutors, and the registrar&rsquo;s office</em>. Complete information will be available about application procedures, student services, scholarship announcements, and the admissions test process.<br /><br />The schedule is as follows:<br /><br /><strong>POLLENZO CAMPUS</strong>,<em> Cascina Albertina, via Amedeo di Savoia, 8</em><br />10:00 am &ndash; 2:00 pm: staff on hand to greet visitors<br />11:00 am: presentation by faculty and staff of the Registrar&rsquo;s Office, Tutor Office, and Communications Office<br /><br />Tours of the campus will be given in English and Italian, as requested.<br /><br /><strong>Visitors should confirm their attendance by reserving at</strong>:<br />tel. 0172 458505-507<br />email: comunicazione@unisg.it</p>|2010-05-01
"University of Gastronomic Sciences Launches
Advanced School in Sustainability and Food Policy
"|The application deadline has been extended until June 15, in response to a high number of requests by prospective applicants|"<p>May 18, 2010 &mdash; Italy&rsquo;s University of Gastronomic Sciences will launch a program in higher studies, focused on sustainability and food policy, during the summer of 2010. Top experts and academics in such fields as biodiversity, social systems, and sustainable education will provide leadership across eight interlinked subject areas. The program runs July 19 to October 25, and features a series of online lectures and tutorials, with a final face-to-face seminar taking place at Terra Madre in Torino, Italy, October 21&ndash;25. A final guideline document will be produced from the program proceedings, aimed at key stakeholders in the food realm and addressing the latest analyses of ecological, economic, social, and sensory sustainability.<br /><br />The Advanced School in Sustainability and Food Policy brings together leading sustainability figures from around the world, including Marcello Buiatti, Fritjof Capra, Tim Lang, Serge Latouche, Manfred Max-Neef, Gary Nabhan, Carlo Petrini, Jeremy Rifkin, Wolfgang Sachs, Vandana Shiva, Christoph Spenneman, and Stefano Zamagni. Local support is provided by University of Gastronomic Sciences faculty, and overall coordination by UNISG professor Andrea Pieroni and Slow Food Study Center director, Cinzia Scaffidi.<br /><br />Course content will cover the following areas: social systems and their transformations; energy and systemic productions; biodiversity and ecosystems; goods, common resources, and exchanges; law, rights, and policies; sustainable education; traditional knowledge, gender, and immaterial values; pleasure and well being.<br /><br />A total of 40 students will be accepted into the program, each earning a total of five academic credits (ECTS) and producing a final written critical analysis report. The cost, including the tuition, materials, and the workshop during Terra Madre, is &euro;1000, and some scholarships are available. <br /><strong>The application deadline is June 15, 2010. </strong><br />For more information, including admission requirements, deadlines, and other details, visit the UNISG website at www.unisg.it (click on Programs &gt; Higher Study) or email foodpolicies@unisg.it.<br /><br />Co-founded in 2003 by the international non-profit Slow Food and the Italian regions of Piedmont and Emilia-Romagna, the school&rsquo;s innovative approach is to create a new understanding of gastronomy, linking the act of eating with the act of producing, along with all the phases in between. Four programs follow a multidisciplinary learning model, merging science with humanities, sensory training with communications, classroom study with field seminars (including travel to five continents).<br /><br /><br />For more information, contact: <a href=""mailto:foodpolicies@unisg.it."">foodpolicies@unisg.it</a><br />For more about Terra Madre: <a href=""http://unisg.it"">www.unisg.it</a></p>"|2010-06-15
June 7, 2010 Fulbright International Workshop at UNISG|&ldquo;Local Food Systems and Critical Issues of Global Food Policy&rdquo;|"<p>The University of Gastronomic Sciences, in cooperation with the <strong>Fulbright Program</strong>, will present an intensive workshop on <strong>June 7</strong>, 2010, entitled &ldquo;Local Food Systems and Critical Issues of Global Food Policy.&rdquo;<br /><br />Simone Cinotto, director of the UNISG Master Program and delegate to the Fulbright Program, will chair the workshop, and Dean Valter Cantino will open the session. Numerous other individuals and subject-area experts will also participate.<br /><br />The event will take place in English, from 9:30 am to 1:00 pm, in the Aula Magna at the Pollenzo Campus. For further information, please contact <a href=""mailto:s.cinotto@unisg.it"">s.cinotto@unisg.it</a>.</p>"|2010-05-30
Leading Companies Give Support to UNISG|Club dei Partner Strategici Launches to Support Research at the Piedmont-Based University|"<p><img src=""file:///Users/ebaravalle/Library/Caches/TemporaryItems/moz-screenshot-8.jpg"" alt="""" />A group of strategic partner companies has come together to support research activities at the University of Gastronomic Sciences in Pollenzo. Nineteen organizations met at the Piedmont campus on June 9, 2010, along with regional authorities (the Province of Cuneo, the City of Alba, and the City of Bra) and representatives of Slow Food Italy. The meeting with university administrators was to outline the intent and contents of this important agreement.<br /><br />The eventual agreement includes such major Italian food producers as: <em>Barilla, Coop Italia, Eataly, Eurostampa, Ferrero, Finiper, Fontanafredda, Fratelli Carli, Gaja, Gruppo Tuo, Lavazza, Le Vigne di Zam&ograve;, Marcopolo Engineering, Maina, Miroglio, Molino Casillo, Parmacotto, Pastificio Garofalo, and Pontevecchio</em>.<br /><br />UNISG&rsquo;s Club dei Partner Strategici (Strategic Partners Club) will actively participate in university life, backing research initiatives and sharing the responsibility and strategic development of new scenarios for sustainable food production and consumption. Over the course of 2010, various opportunities will be taken to meet with the Pollenzo faculty of the university and representatives from Slow Food International. These include round table discussions, taste workshop projects, and initiatives to safeguard biodiversity.<br /><br />Co-founded in 2004 by the international non-profit Slow Food and the Italian regions of Piedmont and Emilia-Romagna, the school is a private, non-profit institution, with approximately 600 students from over 40 countries attending to date. The first university of its kind, UNISG&rsquo;s goal is to bring new academic credibility to food studies and propose a new understanding of gastronomy and food culture.</p>"|2010-06-08
First-Year Students on Pasta Study Trip in June|The Region of Emilia-Romagna and the Garofalo and De Cecco Pasta Companies Welcome UNISG Students, June 14-18, 2010|<p>The UNISG study trip to explore pasta production will include a lesson on wheat and the history of pasta in Italy, given by UNISG professors Alberto Capatti and Paolo Migliorini. <br /><br /><br />EMILIA-ROMAGNA<br />In preparation for the study trip, students examined the production techniques of both plain and filled pastas. During their first day of travel, they took a tour of the Barilla facility in Parma, led by company representatives, including a discussion of the pasta market, the role of pasta in the human diet, and the basic ingredients of pasta. The day concluded with dinner at the Osteria del Gesso in Parma, featuring typical Parman dishes.<br /><br />A practical lesson took place the next day at Podere Elisa in Reggio Emilia, followed by a visit to the Museum of Balsamic Vinegar in Modena. Modena also saw a visit to Fragioleo for an exploration of traditional recipes and the production and sales of the company&rsquo;s products. Later, at Castelfranco Emilia, <br />the students met with the manager of the Associazione San Nicola, along with Antonio Cerchi, president of Slow Food Emilia-Romagna.<br /><br />Further study of the region included visits to the Bianca Modenese presidium (at Alessandro Marchi&rsquo;s C&agrave; Marmocchi farm and that of Mora Romagnola, C&agrave; Lumaco), as well as dinner at Amerigo in Savigno preceded by a lesson on local cuisine. The study trip concluded in Pieve di Cusignano at the BioPederzani farm and the Tondino agritourism establishment.<br /><br /><br />GAROFALO PASTA COMPANY, CAMPANIA<br />The Gragnano-based company, established at the beginning of the 19th century, represents one of the key points of reference in Italian food tradition. Strongly linked to the region and active in innovation, Garofalo remains a leader thanks to ongoing attention to product quality and pasta culture. More than a century&rsquo;s worth of knowledge goes into their work, which continues to focus on research today.<br /><br />Garofalo welcomed the UNISG students into their facilities over the course of three days, examining every aspect of the business. Lessons, site visits, packaging and distribution classes, quality control, and technical processes (from mixing to extrusion to drying) were all included. The perspectives of chef and consumer were explored, as well as the post-production issues of commercialization and communication.<br /><br />DE CECCO PASTA COMPANY, ABRUZZO<br />&ldquo;From the best flour in the region,&rdquo; says Don Nicola De Cecco of his pasta, which has grown and become more international over the past decades, while remaining synonymous with high quality and tradition. After a number of key events in its history, including the construction of a facility in the 1950s in Pescara and the formation of the Societ&agrave; Olearia in 1986, De Cecco has established itself as a leader in pasta making.<br /><br />On Day I of the UNISG students&rsquo; visit, the group was met by Giovanni Alleonato, De Cecco&rsquo;s director of marketing, for a brief introduction to the company, followed by a stop at Fara San Martino, home of the historic archives. External relations director Pasquale Galante and procurement manager Mario Aruffo then met with students for a lesson on supplier relations and purchasing of raw materials. Further lessons covered research, technology, production processes, and of course tasting and qualitative questions, led by research and development director, Gerardo Dalbon. <br /><br />The last day of the study trip included issues related to marketing and distribution, and the conferral of a certificate of participation in the three-day experience.</p>|2010-06-11
List of the first applicants admitted to the Master in Italian Gastronomy and Tourism AY 2010-2011||"<p><a href=""/filemanager/GRADUATORIA_IGT 2010-I.pdf"" target=""_blank"">Download pdf</a></p>"|2010-07-09
Science Magazine Discovers the University of Gastronomic Sciences||"<p>At this month&rsquo;s ESOF, the international forum on scientific research that took place July 2 to 7, 2010, at Torino&rsquo;s Lingotto exhibition halls, numerous researchers and members of the media had the chance to get to know UNISG. Science magazine took particular interest in the university, covering its research and didactic activities in an article that ran online July 8. To view the text and images, click here.<br /><br /><a href=""http://news.sciencemag.org/sciencenow/2010/07/how-to-become-a-food-scientist.html ""><br />http://news.sciencemag.org/sciencenow/2010/07/how-to-become-a-food-scientist.html </a></p>"|2010-07-16
Undergraduate Degree-course Scholarships 2010-11||"<p><a href=""/pagine/eng/student_services/scholarship_announcements.lasso"">Download here the official announcements for first year undergraduate degree course students 2010-11, European and non-European countries. </a></p>"|2010-07-21
Second-Year Students Disperse to the Four Corners of the Globe|From August 30 to September 12, 2010, UNISG students will be visiting four different continents, with study trips taking groups to Brazil, Canada, Japan, and South Africa. These trips, designed to give students a full-senses immersion into local food culture, are an integral part of the UNISG academic program design.|"<p><img src=""file:///Users/ebaravalle/Library/Caches/TemporaryItems/moz-screenshot-13.jpg"" alt="""" /><img src=""file:///Users/ebaravalle/Library/Caches/TemporaryItems/moz-screenshot-14.jpg"" alt="""" /><img src=""file:///Users/ebaravalle/Library/Caches/TemporaryItems/moz-screenshot-15.jpg"" alt="""" /><br />For the second-year students in the three-year undergraduate program, these trips mark the kick-off of the new school year.<br /><br />BRAZIL<br />The study trip to Brazil will take place primarily in S&bdquo;o Paulo, a number of neighboring regions, and the Vale do Ribeira, land of the Quilombo settlements. In S&bdquo;o Paulo, capital city of the southeastern state of the same name, the program includes a seminar on Brazilian gastronomy and a lesson on the relationship between local food and the immigrant influence. Students will visit numerous locales, including the restaurants Julia Gastronomia and Brasil a Gosto, owned by Ana Luisa Trajano, as well as Chiappetta, a food store in the heart of the market.<br /><br />From the 4th to the 8th, the UNISG group will study the typical products and food culture of the Vale do Ribeira, five hours from the state capital. After an introductory lesson on the geography and regional culture, given by representatives o the ISA office of Eldorado, the students will explore the dynamics of the Quilombo communities and the processes of harvesting and transformation of manioc. An encounter with Vandir do Santos (Terra Madre 2010) will also take place, as well as a visit to Mandira, a well known an important site of oyster production (a product of the Ark of Taste). <br /><br />Returning to S&bdquo;o Paulo, the group will stop off at Gastromotiva, a social project founded by David Hertz, the top chef who recently visited the UNISG Pollenzo campus. There they will have a number of cooking lessons, as well as participate in the Gastromotiva workshops. The last days of the trip will include a visit to the organic market AAO in the Parque de Agua Branca, as well as a meeting with the S&bdquo;o Paulo Slow Food convivium.<br /><br />SOUTH AFRICA<br />Cape Town will play host to the UNISG students during the first days of this study trip, serving as a jumping off point for an itinerary that includes the Cape of Good Hope, Duiker Island, and Boulders Beach. The students will also learn about the main food traditions with visits to local families, to the Joubert &amp; Monty producers of Biltong, a dried meat product, and to the head office of Red Espresso, a producer of a type of Rooibus tea-based espresso.<br /><br />On the 3rd, the group will take off along Route 62 to explore the longest wine route in the world. During this phase, they will stop off at Fairview Estate, Bon Cap Winery, Rooiberg Cellars, and Boplass, specialists in the production of port. But wine is not the only product explored along this route: they will also visit the distillery Brandy Klipdrift and Olyfberg Olives, an oil mill typical of the region. <br /><br />At Oudtshoorn, between Cape Town and Port Elizabeth, the students will visit the Chamber of Commerce for the Protection of the South African Ostrich and a workshop where they will witness the production chain from egg to final product. Before returning to Cape Town and then home to Italy, the program incorporates a lesson on bread making at the pastry producer Ile de Pain at Knysna, as well as a stop at the organic mill, Eureka Mills, in Heideberg.<br /><br /><br />JAPAN<br />Doshisa University in Kyoto will accommodate the UNISG group during their Japan visit, hosting them at their facilities in Armost and Keishikan. After a welcoming celebration at the school, the students will travel to the Nagasawa farm and its organic vegetable production, to Takashima, &igrave;the city of water&icirc; and the Uehara sake company. During the workshops of the first week, special attention will be given to Natto, a typical Japanese dish made from fermented soy beans The students will also participate in a conference on building organic agriculture communities, on the 4th at the agriculture campus of Noenkan.<br /><br />The second half of the itinerary will take the group to Kobe, southwest of Kyoto, where they will visit the regional markets and the rich cultural areas of the zone. The visit will be rounded out with a trip to the Museum of Ceramics, sushi lessons at the restaurant Akashi Futami, a visit to sake-producer Nada Gogo, and a tour of the Motomachi region, which was badly hit by the earthquake of 1995.<br /><br />CANADA<br />David Szanto, UNISG&rsquo;s North American communications coordinator and a professor of gastronomy, will welcome a group of students for an introduction to the food and streets of Montreal, the starting point for the Canadian study trip. They will then move on to the Gatineau region for a visit with Ga&Icirc;tan Tessier, chef-owner of Chocomotive, an artisanal confectionery located in Montebello. On the 3rd, the students will participate in the F&Iacute;te Bi&Euml;res &amp; Saveurs, a beer festival in Chambly, before moving on to the Batiscan Valley the following day. There they will meet the local Slow Food convivium and learn about this historic and largely undeveloped rural region, as well as view a short film about the river valley, explore an experimental house made of hemp fiber, and participate in a series of tastings and lessons. Regional products including hemp, soy, cheese, and meats will also be explored. Continuing up the north shore of the St-Lawrence River, the students will stop off at the cheesemaker Fromagerie Pichet, the Tournesol Farm in St. Dominique, and to the Maison d&rsquo;Affinage Maurice Dufour in the Charlevoix region.<br /><br />Natural beauty and local gastronomy will alternate with visits to the mills of <br />Isle-aux-Coudres, to the Jardins du Centre, and to the Eboulmontaise Farm, where Charlevoix Lamb is produced, the first protected geographic appellation in North America. The Canadian trip will wrap up with a stop at the Fumoir Saint-Antoine and a tour of Quebec City.<br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /></p>"|2010-08-27
Provisional list of fee-exemption rights for European students|"<strong><a href=""../download/graduatorie/004_Grad_LT_EU_code_ENG.pdf"" target=""_blank"">Download pdf</a></strong>"||2010-09-05
Provisional list of fee-exemption rights for non-European students|"<strong><a href=""../download/graduatorie/005_Grad_NONeu_code_ENG.pdf"" target=""_blank"">Download pdf</a></strong>"||2010-09-05
List of the last 10 applicants admitted to the Master in Italian Gastronomy and Tourism AY 2010/2011|"<strong><a href=""../download/graduatorie/006_graduatoria_IGT 2010-II.pdf"" target=""_blank"">Download PDF</a></strong>"|"<p><strong><a href=""/download/graduatorie/006_graduatoria_IGT 2010-II.pdf"" target=""_blank"">Download PDF</a></strong></p>"|2010-09-17
Definitive list of fee-exemption rights for non-European students|"<strong><a href=""../download/graduatorie/GRAD-DEF-NonUe-ENG.pdf"" target=""_blank"">Download PDF</a></strong>"|"<p><strong><a href=""/download/graduatorie/GRAD-DEF-NonUe-ENG.pdf"" target=""_blank"">Download PDF</a></strong></p>"|2010-09-17
Definitive list of fee-exemption rights for European students|"<strong><a href=""../download/graduatorie/GRAD-DEF-UE-ENG.pdf"" target=""_blank"">Download PDF</a></strong>"|"<p><strong><a href=""/download/graduatorie/GRAD-DEF-UE-ENG.pdf"" target=""_blank"">Download PDF</a></strong></p>"|2010-09-17
"2010-11 First-Year Orientation Week
"||<p><strong>Monday, September 27, 2010</strong><br />UNISG orientation will kick off in the Aula Magna of the Pollenzo campus, during which an overview of the university will be presented to the 75 new first-year students. Of the group, 31 come from outside of Italy, representing the following countries: Australia, Colombia, Ecuador, France, Germany, Ghana, Great Britain, Ireland, Israel, Japan, Kenya, Mexico, Norway, Romania, Spain, Switzerland, Turkey, Uruguay and Venezuela. The presentation will include a welcome from the UNISG Dean and Director, and an introduction to staff and student representatives. In the afternoon, President of Slow Food Italy, Roberto Burdese, will give a talk on the philosophy that underlies the non-profit organization.<br /><br /><strong>Tuesday, September 28, 2010</strong><br />Day Two of orientation will be dedicated to the academic and research activities at UNISG, including academic regulations, the manifesto of study and the program design, evaluation criteria and attendance requirements, optional courses, and the student dossier. During the afternoon, a short presentation will be given about other UNISG programs, including the graduate specialization program, the master programs, the school of higher study, and other relevant offers.<br /><br /><strong>Wednesday, September 29, 2010</strong><br />At 9:00 am, non-Italian students will take an Italian-language evaluation test, followed by an introduction to the Italian course. After the lunch break, UNISG President Carlo Petrini, along with Tutor Office staff, will present an overview of the study trips.<br /><br /><strong>Thursday, September 30, 2010</strong><br />During the morning, the IT office will explain how to use email, the UNISG portal, and the wireless network. Afternoon activities include a presentation by the Student and Alumni Association, the UNISG Slow Food convivium, the Youth Food Movement, and other student programs.<br /><strong><br />Friday, October 1, 2010</strong><br />The full morning will include a visit to the city of Bra and the public market, in cooperation with Slow Food, the local convivium, and UNISG, followed by the preparation of an Eat-In, a collective dinner.<br /><br /><strong>Monday, October 4, 2010</strong><br />The 2010-11 academic calendar will be presented.</p>|2010-09-27
Carlo Petrini visits American Universities||"<p>Carlo Petrini, founder of Slow Food and president of the University of Gastronomic Sciences, will visit some of the top universities in the American Northeast in October, 2010, discussing key themes related to the future of food.<br /><br />The schedule is as follows:<br /><br />October 6: Harvard University and Tufts University<br /><br />October 8: Yale University<br /><br />October 10: Princeton University<br /><br /><br /><br /><br />For more information:<br /><br /><a href=""http://www.faculty.harvard.edu/about-office/events/895/slow-food-founder-carlo-petrini-talk-book-signing"">http://www.faculty.harvard.edu/about-office/events/895/slow-food-founder-carlo-petrini-talk-book-signing</a><br /><a href=""http://www.princeton.edu/main/news/archive/S28/46/54A97/index.xml?section=announcements""><br />http://www.princeton.edu/main/news/archive/S28/46/54A97/index.xml?section=announcements</a><br /><br /><a href=""http://www.yale.edu/whc/ComingEvents.htm"">http://www.yale.edu/whc/ComingEvents.htm<br /></a><a href=""http://nutrition.tufts.edu/1174562918750/Nutrition-Page-nl2w_1190121735849.html""><br />http://nutrition.tufts.edu/1174562918750/Nutrition-Page-nl2w_1190121735849.html</a></p>"|2010-09-30
"A New Season of Cultural Gastronomy Workshops and Seminars at UNISG
"|The 2010-11 academic year includes numerous events offered to the University community within the framework of the Cultural Gastronomy Workshops.|<p>The following is the calendar through December 2010:<br /><br />October 6: The Imaginary Mouthful<br />Professor Alberto Capatti presents his latest book, looking at the relationship between food, language, and the individual and collective imagination. <br /><br />October 11: Cartizze and Venissa, Comparing Territories and Entrepreneurship<br />Honored guest Gianluca Bisol, president of one of the best-known wineries in Italy, discusses hospitality, territorial recovery, and other projects in which his large company is involved. Moderator: Giovanni Perri<br /><br />October 13: Cant&eacute; j&rsquo;euv: A Different Kind of Egg Hunt<br />The ancestral rite that celebrates the end of winter, fertility, and the sense of community in the Langhe countryside, recounted by the man who has brought it back and transformed it into a major event with UNISG student participation: Carlo Petrini. Moderator: Professor Piercarlo Grimaldi<br /><br />October 18: Protection and Controls within the Wine Sector in Light of New European Regulation<br />Claudio Salaris discusses the world of wine and its recent changes. Moderator: Professor Paola Migliorini<br /><br />October 27: Slow Money<br />Slow: the philosophy comprises various themes, among the most important being economics and finance. Presenting this idea, the innovator behind the concept of Slow Money, Woody Tasch (www.slowmoney.org). Moderator: Cinzia Scaffidi<br /><br />October 29: Economic and Socio-political Aspects of Modern Agribusiness<br />Agribusiness demonstrates the links between food, geopolitics, and geoeconomics. Freelance journalist and researcher, William Enghdal (www.enghdal.oilgeopolitics.net) discusses numerous themes regarding genetic manipulation and the financial tsunami of the past number of years. Moderators: UNISG Students<br /><br />November 3: Biodynamic Agriculture<br />Biodynamic agriculture expert and UNISG professor, Stefano Pescarmona, illustrates the principles involved in this practice.<br /><br />November 8: Voyage Along the Po Valley, Part I<br />Carlo Petrini introduces the television program by journalist and writer Mario Soldati, showing the craft, knowledge, and places of the Po River Valley, through the lens of its gastronomic traditions.<br /><br />November 10: Voyage Along the Po Valley, Part II<br />In this second of the series, Professor Alberto Capatti illustrates various aspects of the history of cuisine in the Padana region, commenting on two episodes of the Soldati series.<br /><br />November 15: Voyage Along the Po Valley, Part III<br />UNISG anthropology professor, Piercarlo Grimaldi, explains the anthropological perspecive of the Soldati documentary. <br />November 17: Eating Flowers<br />Liberemo Guglielmi, an 86-year-old researcher, gives students an introduction to the pleasure of edible flowers. The gardener of the casa Calvino, Guglielmi was also the manager of the Middleton House Botanical Garden and the Herb Garden at the University of London. Moderator: Serena Milano, Slow Food<br /><br />November 22: Voyage Along the Po Valley, Part IV<br />Commemorating the Mario Soldati documentary, UNISG organized a bicycle trip down the Po Valley in 2007, taking students and professors along the same journey. This fourth Po event includes the presentation of the documents produced during the voyage, along with commentary by students and the document writers.<br /><br />November 24: Filming as Memory<br />Thomas Struck, director of the Cinema and Food section of the Berlin Film Festival, discusses the safeguarding of memory through recorded and documented images. Moderator: Nicola Ferrero, Slow Food<br /><br />November 29: The Albania Experience<br />UNISG ethnobotany professor and President of the International Society of Ethnobotanists, Andrea Pieroni, recounts his research experiences in Albania. (in English) <br /><br />December 1: The Territorialist<br />Cook and owner of the celebrated Enoteca di Canale in Roero, Davide Palluda, calls himself a staunch territorialist, though not a prisoner of tradition. Starting with this point, he discusses the difficult relationship between tradition and creativity in cooking. Moderators: Professor Nicola Perullo and Marco Bolasco, editorial director of Slow Food Editore<br /><br />December 6: Fishers and Restaurateurs<br />In Alta Maremma, at Marina di Bibbona, in the province of Livorno, stands a restaurant that is the destination of many passionate gastronomes: La Pineta, by Luciano Zazzeri. Zazzeri&rsquo;s success is due to the high quality of his fish, and in addition to discussing his experience as a restaurateur, Zazzeri talks about the issues of fishing related to sustainability and biodiversity. Moderator: Professor Nicola Perullo <br /><br />December 13: Culture of Food in America, Part I<br />Two seminars dedicated to new trends in cooking and gastronomy in the United States: creole cuisine, hybridization, new local cuisines, etc. Illustrating this rich and varied theme is Fabio Parasecoli, professor at the New School in New York and in the UNISG Master program.<br /><br />December 15: Culture of Food in America, Part II<br />The second part of the series with Professor Fabio Parasecoli</p>|2010-10-20
List of the applicants admitted to the Master in Food Culture and Communications 2010/2011|"<a href=""../download/graduatorie/graduatoria-FCC-2011_11.pdf"" target=""_blank"">Download PDF</a>"|"<p><a href=""/download/graduatorie/graduatoria-FCC-2011_11.pdf"" target=""_blank"">Download PDF</a></p>"|2010-10-15
"University of Gastronomic Sciences at Salone del Gusto and Terra Madre 2010
"|"UNISG Students Take the Lead Organizing Events and Activities<br /> <br /><a style=""padding:10px 0;"" href=""../download/comunicati_stampa/calendario_stand_UNISG_terra_madre_2010-eng.pdf"" target=""_blank""><strong>Download the UNISG stand program</strong></a>"|"<p style=""padding-bottom:20px;""><br /> <a href=""/download/comunicati_stampa/calendario_stand_UNISG_terra_madre_2010-eng.pdf"" target=""_blank""><strong>Download the UNISG stand program</strong></a></p>
<p>The University of Gastronomic Sciences will occupy a major stand at the entrance to Salone del Gusto this year. Pavilion 5 will be home to UNISG over the five days of the Torino expo, site of numerous expressions of the university&rsquo;s distinctive offerings and programs. UNISG students will be at the forefront, organizing a packed schedule of events including tastings, academic presentations, book launches, and other UNISG-specific projects. <br /><br />Each day will feature special Tasting Times, examining various products from chocolate to cured meats, with sensory analysis demonstrations led by Professor of Gastronomic Measurement, Luisa Torri. For a more informal chat with students and staff, visitors are invited to join the daily Afternoon Tea and Talk.<br /><br />Visitors can also pick up material on UNISG programs, meet with teachers and staff, reserve places for the 2011 Open Houses (January 29, April 2, May 14), and find out about dates and locations when UNISG will be present at education fairs in Italy and abroad.<br /><br />The complete program of day-to-day activities at the UNISG stand, is available on the university website at <a href=""/admin/www.unisg.it"">www.unisg.it</a> In addition, students are also taking the lead in various other events:</p>
<ul>
<li>October 22-24: The UNISG Pollenzo Slow Food convivium organizes Talk, Make, Eat, [<a href=""http://www.lacondottaunisg.it/salone.php"">http://www.lacondottaunisg.it/salone.php</a>] a series of three daily workshops in Pavilion 5, featuring guests from various realms of the food world. As the organizers say, it will be &ldquo;an opportunity for dialogue with activists, small-scale producers, and artists, to learn to act with greater consciousness as a socially responsible consumer.&rdquo;</li>
</ul>
<ul>
<li>October 22-24: Three times a day, Traveling Workshops [h<a href=""ttp://www.lacondottaunisg.it/itineranti.php"">ttp://www.lacondottaunisg.it/itineranti.php</a>] rove among the regional stands of Salone, each with a characteristic theme and a guide who conducts participants through various tasting samples, exploring local products and their stories. </li>
</ul>
<ul>
<li>October 23, from 12:30 to 3:00 pm, on the North Ramp of the Lingotto, students and Terra Madre delegates will hold a massive collective Eat-In. More than 250 young people from around the world are involved in this moment for reflection on food and making friends. The heart of the event is the communal dining table, around which participants will come together to eat together in public, sharing food and time together.</li>
</ul>
<ul>
<li>Further workshops, organized by the international Youth Food Movement network, will take place throughout Terra Madre. For more information on this association of young farmers, cooks, artisans, activists, and students, all working to change the future of food, visit the YFM website. [<a href=""http://www.youthfoodmovement.org"">http://www.youthfoodmovement.org</a>]</li>
</ul>
<p>&nbsp;</p>"|2010-10-14
"UNISG Open House Dates for 2011
"|Book your visit!|"<p>UNISG will open its doors to prospective students and their families on <strong>January 29</strong>, <strong>April 2</strong>, and <strong>May 14</strong>, <strong>2011</strong>. Orientation to the university, and an introduction to the undergraduate and graduate programs, including the two English-language master programs, will be offered on each of the three days.<br /><br />Staff and faculty will be on hand for one-on-one discussions with visitors, providing information on programs, application processes, student loans and scholarships, and the overall UNISG experience. Current students will also be available to provide an insider&rsquo;s perspective on university life. <br /><br />The Open Houses start <strong>at 10:00</strong> am on each day, with welcome and check-in in the Gabriella Miroglio classroom of the Cascina Albertina building. <br />A tour of the facilities will follow, with <strong>a presentation</strong> of the four programs taking place at <strong>11:00 am</strong> in the Aula Magna classroom. At noon, on request, additional guided tours will be provided (in English, for non-Italian speakers), followed by further one-on-one discussions as needed.<br /><br />Reservations are required to participate in the Open Houses. To register, please contact the Communications Office (see below).<br /><br /><strong>LOCATION:</strong> <br />Cascina Albertina Building<br />University of Gastronomic Sciences<br />8, via Amedeo di Savoia <br />Pollenzo &ndash; Bra (CN), 12042<br /><br /><strong>DATES:</strong><br />January 29, 2011<br />April 2, 2011<br />May 14, 2011<br /><br /><strong>TIMES:</strong> <br />10:00 am: welcome and check-in, guided tours<br />11:00 am: presentation of programs<br />12:00 pm: additional tours and one-on-one discussions<br /><br />Information and Reservations:<br />Communications Office<br /><strong><span style=""text-decoration: underline;""><a href=""mailto:comunicazione@unisg.it"">comunicazione@unisg.it</a></span></strong><br />tel. +39 0172 458505 (or +39 0172 458507, +39 0172 458511)<br />www.unisg.it</p>"|2011-04-27
List of the applicants admitted to the Master in Food Culture and Communications 2010/2011 (December selection)|"<p><a style=""color:#333; text-decoration:none;"" href=""../download/graduatorie/009_Graduatoria%20FCC10-11_DIC_2010.pdf"" target=""_blank"">Download PDF</a></p>"|"<p><a style=""color:#333; text-decoration:none;"" href=""/download/graduatorie/009_Graduatoria%20FCC10-11_DIC_2010.pdf"" target=""_blank"">Download PDF</a></p>"|2010-12-22
Presentation at UNISG by Harvard University Professor Dr. Steven Shapin|On Wednesday, January 19, 2011, at 4:30 pm, the UNISG Cultural Workshop Series presents Dr. Steven Shapin, the Franklin L. Ford Professor of History of Science at Harvard University.|<p>Dr. Shapin, who is trained as a sociologist, is the author of several fundamental contributions to the history of ideas and of modern science, as well as various themes on taste, dietetics, and the birth of gastronomy in modernity. Two of his books have been translated into Italian, namely La rivoluzione scientifica (Einaudi, 2003) and Il Leviatano e la pompa d&rsquo;aria. Hobbes, Boyle e la cultura dell&rsquo;esperimento (La Nuova Italia, 1994).<br /><br />During the presentation, Dr. Shapin will address the philosophical issue of taste, in relation to dietetics, highlighting the relationship between its decline and rise of the connoisseur in the modern era.</p>|2011-01-18
Pollenzo Students Go Far Afield for Study Trips to Kenya, Mexico, and South Africa|From February 6 to 17, 2011, sixty-six UNISG second-year students, from Italy and abroad, will discover the tastes, cultures, history, and traditions of two continents.<br />|"<p>KENYA<br />In Kenya the students will learn about the country through various visits and meetings with local experts, as well as by participating in a series of lessons, including on such subjects as Kenya&rsquo;s fishing industry, tea production and commercialization, sugar refining, the coffee industry, and YARD, Youth Action for Rural Development.<br /><br />In addition, the trip will include visits to the Slow Food presidium for Nzoia River Reed Salt, the historic city of Kapenguria, the Mau escarpment, a coffee-hulling plant, the Maasai Mara park, a tea plantation, and the Kenya Meat Commission. <br /><br />The students will then meet a group of sugar producers, members of the Pokot Ash Yogurt presidium and other food communities, members of the Molo Mushunu Chicken presidium, and the women of Karunga who produce wool.<br /><br /><br />MEXICO<br />Mexico will see the students divided into two groups that will alternate schedules. The visit kicks off with an introduction to the history and culture of the country, the territories, and the food products, with Gloria Lopez Morales, president of the Conservatorio de la Cultura Gastron&oacute;mica Mexicana.<br /><br />Over the course of the following days, the groups will take part in various activities including workshops and discussions on such subjects as food security and GMOs, university projects focused on the preservation of local recipes, the region of Tehuacan, the origins of agriculture and central American irrigation systems, the history of amaranth in Mexico (including terracing and the &ldquo;Milpa&rdquo; cultivation system), promotion of cultivation in the region, and the harvesting and processing of vanilla.<br /><br />Visits are also planned to the historic city center of Mexico City, to the Museum of Anthropology, the market of San Juan, the Biological Station of Umbral Axochiatl, the &ldquo;floating&rdquo; chinampas, the pyramids of Teotihuacan, the Central American Center for Water and Agriculture, an amaranth plantation, as well as to the Oaxaca headquarters of Sustainable Harvest, to a mezcal production facility for a guided tour and tasting, and to a group of producers of wild vanilla.<br /><br />Students will also actively participate in a number of workshops, including Cafe de Chinos, frijoles y produco hechos en casa, which aims to trace almost-forgotten Chinese culinary traditions, and a hands-on lesson in making dulce de alegr&iacute;a (&ldquo;happy candy&rdquo;), a traditional sweet made with puffed amaranth.<br />&nbsp;<br /><br />SOUTH AFRICA<br />Those students heading to South Africa will participate in lessons on sustainable Cape fishing, on the cultivation of rare mushrooms at All Manna of Mushrooms, and on charcuterie with Niel Jewell at the M&ocirc;reson Estate.<br /><br />From there, an introduction to the South African ostrich at the local Chamber of Commerce, an interactive workshop on bread at the Ile de Pain bakery, and a session at Joubert &amp; Monty, producers of dried meats. The visit will also include a presentation on the Garagiste movement, a grape harvest with Topaz Wine Education, including the vinification process and winery hygiene practices, followed by a practical exercise in food and wine pairing.<br /><br />Students will also participate in a series of excursions: a visit to the aquarium; an exploration of Malaysian culture in Cape Town, including the Museum of Bo-Kaap and shopping for meal ingredients prior to sharing a typical meal with a local family; an experience focused on traditional African cuisine, during which they will visit the towns of Langa and Gugulethu, as well as the &ldquo;Spaza shops&rdquo; (informal stores) and the Mzoli butcher, followed by a gastronomic workshop in the home of a local family.<br /><br />Also planned are trips to M&rsquo;hudi Wines of Uplands Estate, the headquarters of SCOT (South Cape Ostrich Tanning) and Mosstrich, including a slaughterhouse and tannery visit, an ostrich nursery, and lessons at Timberlake Village.<br /><br /> For more information:<br /> <em><strong>UNISG Communications Office </strong></em><br /><a href=""mailto:comunicazione@unisg.it"">comunicazione@unisg.it</a><br /> tel. 0172 458507-05<br /><br /><br /><br /><br /><br /></p>"|2011-02-07
Food Culture and Communications Master Students Travel to Spain and Portugal||"<p><img src=""file:///Users/ebaravalle/Library/Caches/TemporaryItems/moz-screenshot-1.jpg"" alt="""" />From February 13 to 25, 2011, Spain and Portugal will be the destination of a winter study trip for 25 international students from the University of Gastronomic Science&rsquo;s master program. Thirteen intense days will take them through the two countries to discover their history, traditions, culture, and local food products.<br /><br />The students will meet a variety of local producers of oil, cheese, wine, spirits, and cured meats, and will participate in additional excursions and tasting workshops. From February 14 to 17, visits will include pasta company Pateis de Belem, cheese and cured meat producers in Oriola, Montoito, and Montrargil, olive oil in Selmes and Moura, and a Slow Food cheese presidium in Serpa. They will also have a stop at the reputed wineries Reguengos de Monsaraz and Cabe&ccedil;ao, which use the Roman vinification method using amphorae, and discover the spirits, honey, and cheese of Santana do Campo and Casa Branca.<br /><br />February 18 and 19 will see additional encounters with producers, among them Santiago de Rio dei Minhos (cheese), Redondo (honey) and Azaruja (cured meats). They will also make a trip to the Montado Forest to meet wine and honey producers, and have tour of the local market in the region of Alentejo, a Slow Food project.<br /><br />The last three days will be dedicated to additional producer visits, among them the Robledillo de la Vera Finca la Mesa, a biodynamic farm with a longstanding tradition cultivating organic vegetables, herbs, and Piment&ograve;n de la Vera peppers. At a goat farm, the students will taste local goat milk, then go on to the fair-trade winery Bodega Vi&ntilde;a Placentina in Plasencia, the Merino-sheep cheese company Torta de la Serena, and the Lomas del R&iacute;o Z&uacute;jar Fruit Farm, growers of plums and apricots in the La Serena region.<br /><br />Numerous tasting experiences of local products will take place, including egg-and-syrup confections at Portalegre and traditional jam&oacute;n iberico at Albuquerque. The group will also meet a number of local food experts, including Isabel Gonzalez Turmo, who will give a presentation entitled &ldquo;Systems and culinary typologies in the creation of cuisines,&rdquo; and the owner of the organic restaurant Gaia, which uses only local products.<br /><br /><br />For more information, contact:<br />UNISG Communications Office<br /><a href=""http://mce_host/admin/comunicazione@unisg.it""> comunicazione@unisg.it </a><br />tel. 0172 458507-05</p>"|2011-02-14
First Graduation Session of 2011 at the University of Gastronomic Sciences|Students from Australia, Canada, Ecuador, England, Germany, Italy, Kenya, the Netherlands, and the United States|"<p>On March 1 and 2, 2011, at 9:30 am in UNISG&rsquo;s Aula Magna in Pollenzo, graduates from Australia, Canada, Ecuador, England, Germany, Italy, Kenya, the Netherlands, and the United States will receive their degrees. <br /><br />The new gastronomes are from both the two-year undergraduate program in Gastronomy and Food Communications, as well as the three-year undergraduate program in Gastronomic Sciences. Their names, theses, and countries of origin are are as follows:<br /><br /><br /><strong>Three-Year Undergraduate Program</strong><br /><br /><strong>Australia</strong><br />Chantelle Packer, 31, from Kalamunda, with a thesis entitled ""Conviviality: the aesthetics and design of social living"", supervised by Nicola Perullo, professor of Aesthetics. <br /><br /><strong>Canada</strong><br />H&egrave;va-Anne Brunelle, 22, from Qu&eacute;bec City, with a thesis entitled ""Svilupparsi insieme, cosa possiamo imparare dall'altro?"", supervised by Paolo Corvo, professor of Environmental and Territorial Sociology and Sociology of Food and Wine Tourism<br /><br /><strong>Ecuador</strong><br />Claudia Sofia Garcia Becerra, 24, from ""Quito, with a thesis entitled Il sumak kawsay o buon vivere e l'opportunit&agrave; di trasformazione sociale dell'Ecuador: un esame della prospettiva del sistema agro-alimentare"", supervised by Paolo Corvo.<br /><br /><strong>England</strong> <br />Aine Morris, 28, from Sheffield, with a thesis entitled ""An investigation into the Youth Food Movement, the successes of the project from 2007&ndash;present and what lessons can be learned from other social movements for the future"", supervised by Pierluigi Basso, professor of Semiotics and Food Communications.<br /><br /><strong>Germany</strong><br />Frank Corsten, 26, from K&ouml;nigswinter, with a thesis entitled ""Community Supported Financing - how transparency on the web promotes good food production"", supervised by Valter Cantino, UNISG Dean. <br /><br />Thilo Nigmann, 24, from Huettlingen, with a thesis entitled ""Food, Meaning and Identity&mdash;continuities, transformations and the construction of a cultural identity: a case study of The Pretzel"", supervised by Paolo Corvo.<br /><br /><strong>Italy</strong><br />Alessandro Barbesino, 26, from Torino, with a thesis entitled ""Messa a punto di un metodo di assaggio per la valutazione della qualit&agrave; sensoriale di bevande alcoliche distillate"", supervised by Luisa Torri, professor of Gastronomic Measurements.<br /><br />Celeste Birocchi, 23, from Albisola Marina, with a thesis entitled ""Un esempio di responsabilit&agrave; sociale d'impresa: i last minute market"", supervised by Paolo Corvo.<br /><br />Valentina Campus, 23, from Mantova, with a thesis entitled ""Atti, gesti e strumenti del conservare: un'evoluzione nella storia"", supervised by Antonio Montanari, professor of Food-Service Systems.<br /><br />Daniele Carmi, 24, from Casale Monferrato, with a thesis entitled ""Avviamento di una piattaforma di distribuzione alternativa e centro di aggregazione sociale nell'area urbana torinese. Matrice del progetto e analisi di fattibilit&agrave; economica"", supervised by Claudio Malagoli, professor of Food-Business Economics, Social Evaluation, and Food Ethics.<br /><br />Pier Paolo Catucci, 22, from Bitritto, with a thesis entitled ""Mangiare Metafore: anatomia della traccia nella cucina d'avanguardia"", supervised by Nicola Perullo. <br /><br />Santina Cerino, 43, from Pescia, with a thesis entitled ""Il cibo delle origini: il latte materno tra natura e cultura"", supervised by Piercarlo Grimaldi, professor of Cultural Anthropology.<br /><br />Emanuele De Vittoris, 22, from Picinisco, with a thesis entitled ""Analisi di fattiblit&agrave; economica di servizi per lo sviluppo di un modello di recupero di un territorio rurale: terra di lavoro un'azienda agro-turistica polidinamica secondo il punto di vista di un gastronomo"", supervised by Claudio Malagoli.<br /><br />Federico Damosso, 23, from Torino, with a thesis entitled ""Dalla manualit&agrave; alla tecnologia"", supervised by Piercarlo Grimaldi. <br /><br />Rachele Ellena, 23, from Torino, with a thesis entitled ""Ricerca etnobotanica sui rimedi della medicina tradizionale di Casamance (Senegal) e della comunit&agrave; senegalese in Italia"", supervised by Andrea Pieroni, professor of Plant Biology and Ethnobotany.<br /><br />Maria Sole Giannelli, 22, from Roma, with a thesis entitled ""Piano di fattibilit&agrave; per l'esportazione in India di caff&eacute;, vino e olio delle aziende di propriet&agrave; della famiglia Giannelli"", supervised by Claudio Malagoli.<br /><br />Serena Gracci, 27, from Pisa, with a thesis entitled ""Ri-localizzazione. Nuove forme di solidariet&agrave; meccanica. Ideazione di una piattaforma di distribuzione alternativa in un centro di aggregazione sociale. Analisi del contesto di riferimento"", supervised by Paolo Corvo.<br /><br />Simone Groppi, 22, from Sesto ed Uniti, with a thesis entitled ""Prodotti e piatti di Cremona con estensioni alla cucina mantovana"", supervised by Alberto Capatti, professor of History of Cuisine and Gastronomy.<br /><br />Tommaso Nardi, 23, from Monza, with a thesis entitled ""I Granai della Memoria, Gesti e Parole della Cucina Bresciana: i Casoncelli"", supervised by Piercarlo Grimaldi.<br /><br />Renato Nassini, 24, from Bernareggio, with a thesis entitled ""Comunit&agrave; e azienda non-profit, il caso ASSG. Analisi socio-economica delle linee di sviluppo strategico-progettuali dell'Associazione degli studenti dell'Universit&agrave; degli Studi di Scienze gastronomiche"", supervised by Valter Cantino, Paolo Corvo, and Luisa Torri.<br /><br />Delia Olivato, 22, from Torre Boldone, with a thesis entitled ""L'aeroporto di Orio al Serio: analisi dell'offerta enogastronomica tipica all'interno dell'aeroporto e del centro commerciale Oriocenter"", supervised by Paolo Corvo and Giovanni Perri.<br /><br />Isabella Rittatore Vonwiller, 26, from Milano, with a thesis entitled ""GROM L'apertura di una gelateria italiana in Australia"", supervised by Davide Ciravegna, Grom New York, and&nbsp; Claudio Malagoli.<br /><br />Olimpia Romeo, 23, from Reggio Calabria, with a thesis entitled ""Bergamotto: produzione, trasformazione e sua valorizzazione"", supervised by Paola Migliorini, professor Plant Production and Sustainable Agriculture, and Francesco Saverio Nesci. <br /><br />Laura Starita, 23, from Genova, with a thesis entitled ""La visione del gusto"", supervised by Nicola Perullo. <br /><br />Federico Umberto Trotta, 23, from Milano, with a thesis entitled ""Musica, storia ed enogastronomia"", supervised by Antonio Montanari.<br /><br />Erika Visigalli, 22, from Rodigo, with a thesis entitled ""Dal focolare alla stufa. Analisi di una trasformazione nella cucina contadina piemontese"", supervised by Piercarlo Grimaldi.<br /><br /><strong>Kenya</strong><br />Godfrey Ngochi Gathoni, 24, from Thika, with a thesis entitled ""Sustainable Food Security and Organic Farming"", supervised by Paola Migliorini.<br /><br />Andrew Gitau Karanja, 23, from Molo, with a thesis entitled ""Community and school gardening"", supervised by Paola Migliorini.<br /><br /><strong>Netherlands </strong><br />Nicole Johanna Berkelmans, 26, from Vught, with a thesis entitled ""By word of mouth and eye: finding a voice to communicate radical food"", supervised by Pierluigi Basso.<br /><br /><strong>United States</strong><br />Laine Sumner Steelman, 27, from San Francisco, with a thesis entitled ""Come imprese for-profit e non-profit focalizzate sul cibo, insieme possono promuovere un'economia locale del cibo e creare un'economia sostenibile per loro stessi"", supervised by Claudio Malagoli and Bruno Scaltriti, professor of Mathematics and International Commerce. <br /><br /><br /><strong>Two-Year Graduate Program</strong><br /><br /><strong>Italy</strong><br />Eleonora Bergoglio, 24, from Santena, with a thesis entitled ""La riforma della politica agricola comunitaria e i costi di produzione in orticoltura biologica"", supervised by Claudio Malagoli.<br /><br />Marco Carli, 24, from Fucecchio, with a thesis entitled ""Analisi socio-economica sull'olivicoltura nella Liguria di levante"", supervised by Claudio Malagoli.<br /><br />Giovanna Donadel, 25, from Venezia, with a thesis entitled ""Prospettive di societing per la Trentino Grappa"", supervised by Paolo Corvo.<br /><br />Fabio Donati, 24, from Brescia, with a thesis entitled ""La gelateria sostenibile, modello produttivo di rete territoriale"", supervised by Franco Fassio, professor of Event Planning Systems and Bruno Scaltriti.<br /><br />Martina Girardo, 24, from Moncalieri, with a thesis entitled ""Alimenti funzionali... all'uomo o al mercato?"", supervised by Claudio Malagoli.<br /><br />Manlio La Rotonda, 25, from San Mauro Torinese, with a thesis entitled ""Sistema d'estrazione della Piangua colombiana: analisi e sviluppo di un progetto sistemico per un nuovo presidio Slow Food"", supervised by Franco Fassio and Lia Poggio. <br /><br />Marco Pasolini, 26, from Vimodrone, with a thesis entitled ""Essenza 30 ed equilibri, doppio restyling di una linea di liquori montani"", supervised by Pierluigi Basso.<br /><br />Giovanni Puglisi, 24, from Leonforte, with a thesis entitled ""Insorgenze postmoderne: l'impoverimento del giudizio gastronomico e i suoi agenti, nell'ottica del vino e della birra"", supervised by Paolo Corvo and Nicola Perullo. <br /><br />Erika Sesti, 25, from Travagliato, with a thesis entitled ""Eataly: analisi del sistema e valutazioni di riproducibilit&agrave;"", supervised by Claudio Malagoli and Antonio Montanari.<br /><br />Luca Vaschetti, 27, from Carmagnola, with a thesis entitled ""Progettazione imprenditoriale sistemica: il caso studio Cavolfiori a Merenda"", supervised by Franco Fassio and Rino Ghelfi, professor of Accounting and Business Administration.<br /></p>"|2011-02-24
"Thesis Presentations and Graduation Ceremony for the Master in Food Culture and Communications
"||<p>On March 8 and 9, at the Reggia di Colorno, the graduation ceremony of the fifth edition of the Master in Food Culture and Communications took place. This cohort included 26 students from 16 different countries, and concludes a program focused on the concept of food quality and communications, from an anthropological, history, and consumer perspective.<br /><br />The students and their theses are as follows:&nbsp; <br /><br /><strong>Yui Akiyama</strong>, from Japan, with the thesis, <em>Cross-cultural communication through food &ndash; A Case Study of Olive Oil.</em><br /><br /><strong>Lindsay Anderson</strong>, from Canada, with the thesis,<em> The Red Fife Renaissance and the Politics of Canadian Seed.</em><br /><br /><strong>Asher Lev Bachrach</strong>, from the Netherlands, with the thesis, <em>Food Sustainability in the Netherlands</em><br /><br /><strong>Kathleen Barney</strong>, from the United States, with the thesis, <em>The Sazerac: History in a Glass</em><br /><br /><strong>Samara Brock</strong>, from Canada, with the thesis <em>Climate Change, The New Gastronomy and The Sober Gastronome</em><br /><br /><strong>Diana Ceccato</strong>, from Italy, with the thesis, <em>Cooking teambuilding: a new conviviality experience<br /></em><br /><strong>Jules Colruyt</strong>, from Belgium, with the thesis, <em>Discovering biodynamic agriculture</em><br /><br /><strong>Shannon Dempsey</strong>, from the United States, with the thesis, <em>Bar Mleczny</em><br /><br /><strong>Caroline Derler</strong>, from Austria, with the thesis, <em>Cook It Raw. A glimpse on the future of gastronomy<br /></em><strong><br />Catherine Down</strong>, from the United States, with the thesis, <em>Consuming America: An Anthropological Examination of a National Cuisine in a Foreign Country</em><br /><strong><br />Brittany Goodrich</strong>, from the United States, with the thesis,<em> Italian Artisanal Beer: A Case Study of New Tradition</em><br /><br /><strong>Suzannah Hoban</strong>, from Australia, with the thesis, <em>The Premium Chocolate Movement: Affecting Change With The Creation Of Value</em><br /><br /><strong>Sung-Yoon Kim</strong>, from South Korea, with the thesis, <em>In Search of Italianness: Comparison of Typical Pastas of Italian Regions</em><br /><br /><strong>Kalliopi Koutoupa</strong>, from Greece, with the thesis, <em>A critical approach on the European quality schemes</em><br /><strong><br />David Lin Yuh-Wei</strong>, from Taiwan, with the thesis,<em> The Reviving of Coffee in Taiwan</em><br /><strong><br />Natalie Morris</strong>, from the United States, with the thesis, <em>The Forgotten Hungry: Urban Farming Impacts on Developed Countries</em><br /><br /><strong>Carey Polis</strong>, from the United States, with the thesis, <em>Michael White and Mario Batali&rsquo;s Versions of Italy: Marketing Haute Italian Food to an American Audience</em><br /><strong><br />Reena Retuta</strong>, from the United States, with the thesis, <em>Supper Clubs: Experimental Dining of World Cuisine with the Comforts of Home</em><br /><br /><strong>Shauna Ryan</strong>, from Ireland, with the thesis, <em>Consuming Colorno: UNISG Expectations versus Al Vedel Experiences<br /></em><br /><strong>Louise Sarica</strong>, from France, with the thesis, <em>Communication and journalism: one same profession? The case of Slow Food International, and more specifically the Slow Fish project<br /></em><br /><strong>Sandro Schwaderer</strong>, from Germany, with the thesis, <em>Raw Milk in Piedmont Artisanal Cheese: Three Case studies<br /></em><br /><strong>Lauren Sudekum</strong>, from the United States, with the thesis, <em>New York Restaurant Trends: Three Case Studies<br /></em><strong><br />Naama Szterenlicht</strong>, from Israel, with the thesis, <em>The new Slow Food wine guide&mdash;its values and ethics</em><br /><br /><strong>Emily Teel</strong>, from the United States, with the thesis, G<em>ood Enough Food/Enough Good Food: Hunger Relief, Food Waste and Identity</em><br /><br /><strong>Arina Van Leenen</strong>, from the Netherlands, with the thesis, <em>Quinto Quarto</em><br /><br /><strong>Nanae Watabe</strong>, from Mexico, with the thesis, <em>Food, cooking and special needs</em><br /><br />For more information, contact:<br />UNISG Communications Office<br />Tel. 0172 458507/505<br />comunicazione@unisg.it</p>|2011-03-09
"

Studying Gastronomy Among the Cunean Valleys"|University of Gastronomic Sciences students from 10 different countries (Colombia, Germany, Ghana, Italy, Japan, Norway, Romania, Switzerland, the U.K., and Venezuela) travel to the Maritime Alps<br />|<p>From March 14 to 20, 2011, thanks to a multi-year collaboration with the Comunit&agrave; Montana Alpi del mare, UNISG students will get up close and personal with the unique food-and-wine culture of Piemonte.<br /><br />The study trip starts at the <em>Cascina Commenda</em> in Peveragno, where the group will participate in wood-oven breadmaking and, in the evening, will encounter <em>Gai Saber</em>, a local music group. Tuesday, after having visited Certosa di Pesio and hiked to an alpine hut on snowshoes, they will stop at the <em>En Barlet </em>farm, where they will experience the various phases of goat cheese production, as well as have a lesson with veterinarian <em>Andreino Ponzo</em> on the <em>Frabosana</em> sheep, a local breed.<br /><br />The following day, the students will pass the morning at the <em>Valle Josina</em> dairy in Peveragno, for lessons on cheese production and certification, exploring the company&rsquo;s entire product line, and undertaking sensory analysis of the look, texture, color, smell and taste of the cheeses. That afternoon, they will find themselves at <em>Agritrutta</em>, a trout farm in San Biagio di Mondov&igrave;, and later in Boves, where they will meet the food writers <em>Adriano Ravera</em> and <em>Elma Schena</em> for a lesson entitled <em>Ci vediamo all&rsquo;osteria: un percorso tra storia e cucina per i 150 anni dell&rsquo;Unit&agrave; d&rsquo;Italia (See You at the Osteria: A Voyage through 150 Years of the History and Food of United Italy)</em>. The day concludes at the <em>National Hotel</em> of Vernante for a thematic dinner about <em>territory and sustainability,</em> featuring salmon trout, trout roe, and black truffles.<br /><br />On Thursday, after preparing traditional sweets with the chef of the <em>National Hotel</em>, the group will discover the production methods of artisanal beer, and dine at the <em>Birrificio Troll</em>, a brewery in Robilante. Friday they are off to the Gesso Valley to visit the <em>Parco Naturale delle Alpi Marittime,</em> the <em>Borroni</em> fish farm, and the <em>Ecomuseo della Segale</em>. There, with herbalist <em>Barbara Milanesio</em>, they will learn how to use lavendar and other herbs in cooking. An academically focused session with the top chefs of the valley will include a kitchen-based workshop, followed by a celebratory lunch with municipal representatives. <br /><br /><em>This study trip is organized with the assistance of the Comunit&agrave; Montana delle Alpi del Mare.&nbsp; Particular thanks go to the president of the Comunit&agrave; Montana, Ugo Boccacci, a long-time supporter of the University of Gastronomic Sciences.<br /><br /></em><br /></p>|2011-03-10
Three UNISG students at the Kulinarisches Kino|Food and cinema|<p>In February 2011, thanks to the collaboration of the University of Gastronomic Sciences with the &ldquo;Kulinarisches Kino&rdquo; (Culinary Cinema), a sub-section of the Berlin Film Festival, directed by the German cineast Thomas Struck, three German-speaking students were invited to attend film screenings, readings and dinners at the &ldquo;Kulinarisches Kino&rdquo;, whose main aim is to make its visitors aware of the connections between food, environment and nature, which are expressed in the slogan: Give food a chance.<br />This year&rsquo;s motto of the section,&ldquo;Back to the roots&rdquo;, was implemented cinematically and culinary with a selection of films on food in relation to perfection ethics and the human being as slave of its perception. Each film was presented by the director and one of the starring actors. The presentations were enriched by following dinner, cooked by 5 German chefs according to the theme of the film and a discussion with the film-producers and chefs on the interpretation of the evening.<br />The films presented were &ldquo;Jiro dreams of sushi&rdquo; by David Gelb starring Yoshikazu Ono,&ldquo;El Camino del Vino&rdquo; by Nicolas Carreras, &ldquo;Tambien la lluvia&rdquo; directed by Ic&igrave;ar Bollain.<br />During the three days the students attended the &ldquo;Teatimes&rdquo;: readings, where Karin Duve and Carlo Petrini presented their latest book-publications, discussions about gastronomy, environment and nutrition, as well as a tasting of wines and cheese.</p>|2011-03-17
Pollenzo Students Voyage to Crete, Germany, Ireland, and Albania|University of Gastronomic Sciences undergraduate students will spend eight busy days in four different countries, learning about their histories, traditions, and local products.|<p>Study Trip to the Island of Crete<br /><br />In Crete, the students will discover the island&rsquo;s gastronomy during meetings with local experts and by participating in various events and cooking lessons, including on Greek savory pies in the kitchen of the Orthodox Academy of Crete (OAC), at Mila, a restaurant dedicated to traditional and organic cooking, and on typical Cretan p&acirc;t&eacute;s, sweets, fish, and local herbs, as well as festival foods. Various other visits are also planned to the Botanical Museum of Crete (with L. Andrianos), the Gonia monastery, the iconographic workshop of the OAC, the family business Ellinaki Argiro in Vouves (makers of xerotigana pastries, sesame products, and tagliatelle), the Vouves Olive Museum, the Wild Herbs of Crete distillery in Modi, and the botanical gardens. Another family business will demonstrate Plimakis feta production to the group, and later they will stop at the traditional butcher and dairy, Stavrianoudaki. Further visits include: the family bakery Pateromichalakis, the Chrysopigi monastery, an organic olive oil company, the Manousakis family winery, the Cretan brewery Harma in Lionakis, the BIOLEA company in Astrikas, a honey and rakomelo (spirits) producer in Georgakakis, the agricultural market in Pachiana, and the natural juice company Bioxym in Chania.<br /><br /><br />Study Trip to Germany<br /><br />The trip to Germany begins with an introduction to the capital city of Berlin and a visit to the sustainable food fair Heldenmarkt, an urban tour with Youth Food Movement representative Hendrik Haase including meeting local food-scene bloggers and a bicycle trip to see the most famous monuments of Berlin. During the following days, the students will take part in activities including workshops and meetings on various themes like &ldquo;the taste of Berlin&rdquo; with food journalist U. Heinselmann, followed by a dinner and tasting of German wines. The group will also meet with M. Hoffman, winner of the German best chef award for 2010, at his restaurant Margaux, for a discussion about sustainability and his philosophy of cooking. Later, they will go on to meet with organizers of the Prinzessinneng&auml;rten, an urban agriculture project, followed by some work in the garden.<br /><br />Additional lessons and events are also planned: a visit to Hirschfelde, a model village inspired by the Slow Cities project; a trip to a buffalo farm to meet with the leaders of the first international convivia (Germany and Poland); the Demeter Weichardt bakery; the brewery Berliner Kindl, followed by a lunch of Kasseler (traditional pork chops) and beer; the microbrewery Privatbrauerei am Rollberg; the T&uuml;rkenmarkt (a Turkish market); the Rogacki Delikatessen, specializing in smoked fish; and to Kochhaus, a supermarket of food innovations. They will also meet with the association safeguarding the root vegetable Teltower R&uuml;bchen, visit the weekly Boxhagener Platz market with numerous regional food vendors, and stop by the organic brewery Braumanufaktur in Potsdam.<br /><br /><br />Study Trip to Ireland <br /><br />The group of students going to Ireland has many activities on the schedule. At BIM, the Irish Sea Fisheries Board, they will participate in a lesson on fishing in Ireland, followed by a trip to the Ummera smokehouse and a lesson on organic smoked meats and fishery products. Hands-on lessons are also included: Ed Hick, a local butcher, will teach them about making sanguinaccio (blood sausage); a workshop on traditional Irish bread will be given by Derek and Maurice, professors from WIT; and lessons on dairy products will expose them to the riches of Irish yogurt, cream, and butter.<br /><br />Other experts in organic food production will also be on hand: butcher T. J. Crowe and Peter Ward from Slow Food Tipperary will discuss the current situation and the future of organics in Ireland. The students will visit the Gold River organic farm, with lessons on organic fruit, vegetable, herb, and pig production, as well as the Carlow Craft brewery, the O&rsquo;Brians bakery (where they will see the production of &ldquo;blaa&rdquo; bread), and a family of shepherds going back six generations in the mountains of Comeragh. Stops will also include the Butter Museum in Cork, the Franciscan Well brewery, a potato producer, and the English Market with geography professor Colin Sage. <br /><br />In Cloughjordan, the group will visit an eco-village, a model for alternative energy production, eco-housing, local food production, sustainable communities, local governance, and the first biodynamic CSA project.<br /><br /><br />Study Trip to Albania<br /><br />Among the stops on the Albanian study trip include a visit to the History Museum of Scutari, a visit to the local market to see regional products, and a workshop on aromatic herbs and medicinal plants. In the village of Bardhaj, the group will prepare and taste local teas, then meet with a small community of onion farmers in Dristhi, and stop by the trout fishery in Leze.<br /><br />The group wil also meet with local experts including professor Troshain, dean of the Faculty of Economics of Scutari, who will discuss local tourism and development, Pavlin, on a local territorial recovery project and future goals, and a community of hazelnut producers in Rec. In Tamara, they will take part in several workshops on cooking (buke kolomoc, kacjmak, cheese, dried-meat soup) and tastings of infusions.<br /><br />A number of excursions are also planned, including a bicycle trip to the village of Zogaj, near the lake of the same name, where they will meet regional artisans and take a boat trip with local fishermen.</p>|2011-03-24
UNISG Hosts Opening Session of International Seminar on Biodynamic Agriculture with Alex Podolinsky|The Pollenzo campus is the the first step on a voyage across Italy for leading biodynamics expert Alex Podolinsky, who will meet with students, farmers, scientists, and the public.|"<p>On May 20, 2011, the University of Gastronomic Sciences&rsquo; Aula Magna classroom will be the site of the first in a series of conferences given by world expert on biodynamic agriculture, Alex Podolinsky. The series is entitled <strong>La fertilit&agrave; della terra: Produzione agricola e salute</strong>.<br /><br />Podolinksy is known for the development and application of biodynamic methods in Australia, where his work has seen success in widely varying realities&mdash;from small, local-market gardens to larger-scale farms cultivating grain or raising sheep. In his country alone, Podolinsky has transformed approximately three million hectares, personally involving himself with the farms and giving talks that illustrate the modern and professional techniques and methods. For almost twenty years, he has also helped many biodynamic farmers in Europe and Italy, visiting them periodically to check their operations and providing momentum to numerous enterprises that have objectively demonstrated the validity of this agricultural system and its potential to revitalize and improve the quality of the land and its products.<br /><br />The event is organized by Slow Food Italy and Coldiretti&rsquo;s Anagribios (the National Association of Organic Agriculture), in collaboration with the Associazione per l'Agricoltura Biodinamica, the Associazione Agricoltura Vivente, the Centro Luigi Forenza Onlus, and the University of Gastronomic Sciences in Pollenzo. <br /><br />With the patronage of the Comune di Alba and the Comune di Bra.</p>
<p><strong><em>Schedule </em><br />May 20, 2011<br />University of Gastronomic Sciences, Aula Magna (Cascina Albertina)<br />Pollenzo<br /><br /> 9:00 am: participant welcome and check-in<br /> 9:00 am &ndash; 1:00 pm: open-door lesson with Alex Podolinsky<br />3:00 &ndash; 6:00 pm: discussion with Alex Podolinsky, invited experts, and the public </strong><br /><br />Admission is free, but seats are limited. Please reserve in advance by writing to <a href=""mailto:podolinskytour@slowfood.it"">podolinskytour@slowfood.it</a> with your name and the number of seats requested.<br /><br />For more information:<br /> Elena Marino<br />Slow Food Study Center<br />tel.: 0172 419654<br /> email: <a href=""mailto:podolinskytour@slowfood.it"">podolinskytour@slowfood.it</a><br /><a href=""http://www.slowfood.it"">www.slowfood.it </a></p>"|2011-05-15
UNISG AT SLOW FISH 2011|University of Gastronomic Sciences Students to Play Dual Role, Representing UNISG and Organizing Events|<p>This year&rsquo;s UNISG presence at Slow Fish, the biannual gathering held in Genova from May 27&ndash;30, 2011, and dedicated to worldwide marine issues, will see students staffing a completed renovated university stand, as well as coordinating a program of innovative academic activities, via the Slow Food student convivium.<br /><br />For months, the UNISG convivium has been planning numerous initiatives for Slow Fish visitors, each aimed at educating the public and diffusing the notion of sustainable fishing. To this end, they have met with experts from the sector, including biologists, cooks, fishmongers, and Slow Food staff, in order to increase their cultural and cognitive understanding of fishing, the ocean, and sustainability.<br /><br />The resulting program is diverse, and will sensitize the public to being conscious consumers, without excluding pleasure or enjoyment. The UNISG activities include workshops for children and adults, in partnership with Slow Food Education, and independently organized &ldquo;personal shopping&rdquo; and &ldquo;sustainable sushi&rdquo; experiences.<br /><br />Personal shoppers will accompany visitors among the stands of the Slow Fish exhibition, helping to select the most sustainable species, with respect also to seasonality and size. The consumer will walk away with the ability to make more informed individual choices, and ultimately to participate in influencing the market overall. More informed consumers means a more informed impact on the world of fish, as well as the hope of avoiding species extinction without having to renounce pleasure.<br /><br />The sustainable sushi experience, in collaboration with Kai Cutlery, is designed to introduce consumers to an increasingly popular trend in Italy: sushi. Visitors will learn about the traditions of sushi and what kinds of fish are most commonly eaten&mdash;often at relatively low prices&mdash;as well as other fish-based knowledge, such as adulterations and how fish products are transformed, and alternatives to the most commonly used species. The experience will conclude with a sustainable tasting: fish with great organoleptic qualities that can be enjoyed without excessive impact on marine ecosystems.<br /><br />At the UNISG stand, visitors will also be able to learn about the university&rsquo;s offerings and the world of gastronomic sciences, as well as meet students and staff to discuss the programs in an informal setting. The stand will be open throughout Slow Fish, with representatives from various UNISG departments along with students from a wide variety of backgrounds.<br /><br />The university will also be present at a new Slow Fish event: a Sunday Lunch prepared by Cavolfiori a Merenda, a traveling gastronomy group founded by recent UNISG graduates. Taking place out of doors at the Slow Fish entryway, the Lunch will display the underlying philosophy of Cavolfiori: honest cooking, free of special effects, that privileges technique and knowledge of ingredients. They seek to showcase that which is often forgotten: lesser cuts and fresher vegetables, to bring to the table flavors as they should be. Their promise is to not just feed people the same ten fish, but to bring to light the immensity of the sea.<br /><br />*&nbsp;&nbsp;&nbsp; *&nbsp;&nbsp;&nbsp; *<br /><br />For more information, contact:<br />UNISG Communications Office<br />comunicazione@unisg.it<br />tel. 0172 458507-05</p>|2011-04-24
"Collaboration Between Co.Svi.G., Slow Food Tuscany, and UNISG
Leads to Study Trip Exploring the Gusto Pulito Project"|From June 20 to 25, 2011, students from the master program in Italian Gastronomy and Tourism travel to the south of Tuscany to study the relationship between energy usage and agricultural production.<br />|"<p>Thanks to a three-year agreement between the Consorzio per lo Sviluppo delle aree geotermiche (Co.Svi.G.) (Consortium for the Development of Geothermic Areas) and the University of Gastronomic Sciences, as of this year the university&rsquo;s international master students will participate in a very special study trip in a region of Tuscany that is historically notable for its development of geothermic resources.<br /><br />This region, comprising the communities of Volterra and Massa Marittima, features a number of naturally occuring steam vents and geysers. It is also the site of a network of human-made steam ducts&mdash;stainless steel pipes that funnel geothermic steam towards a central electrical generator and other usage points. <br /><br />UNISG students will be hosted by the Centro Internazionale per il Trasferimento dell'Innovazione Tecnologica (CITT) (International Center for the Transfer of Technological Innovation) in Monterotondo Marittimo, and will visit several businesses that are part of the Comunit&agrave; del Cibo ad Energia Rinnovabile (CCER), a community of food producers using renewable energies in south-central Tuscany. The primary academic objective of these activities is to examine what Slow Food Tuscany and Co.Svi.G have achieved to date through their project Gusto Pulito (&ldquo;Clean Taste&rdquo;), which seeks to promote food production techniques that employ sustainable energy, including from geothermic steam and other renewable resources.<br /><br />Of this effort, Slow Food Italy president, Roberto Burdese, says, &ldquo;<em>Slow Food&rsquo;s multiyear relationship with the communities of producers working with traditional geothermic resources will be greatly enriched by this important visit. The encounter between our UNISG master students and the local producers will be mutually stimulating and beneficial.</em>&rdquo; <br /><br />The first day of the visit is dedicated to cheese production, with visits and tastings at two facilities that use renewable energy in their production processes, the Caseificio San Martino and the Caseificio Podere Paterno, both in Monterotondo Marittimo. On Wednesday, June 22, the students will find themselves in Radicondoli at the social cooperative Parvus Flos, to analyze how an organization can take advantage of the structural potential and low cost of geothermics, for example by using steam as a source of clean heat in greenhouses. The following day, after an excursion to Biancane (&ldquo;the smoking lands&rdquo;) in Monterotondo Marittimo and the Fumarole di Castelnuovo Val di Cecina, the group will visit the Geothermic Museum of Larderello in Pomarance, where they will learn about the history of geothermic energy including the techniques of research and drilling.<br /><br />Before returning to Piemonte, the students will also learn about a number of important gastronomic products: wine, at the Castello Banfi di Montalcino; olive oil, at the Franci di Montenero d'Orcia mill; beer, at the Amiata di Arcidosso brewery; and, at the Poderina di Castelnuovo dell'Abate, other typically Tuscan products such as Brunello di Montalcino and Moscadello wines, and Mostarda d'Uva (grape mustard). The final event in the program is a visit to the Poderina Toscana, in Montegiovi-Castel del Piano, one of the sustainable-energy community companies, which uses biomass and solar power for olive oil and wine production.<br /><br />&ldquo;<em>The experience that our students will bring forward</em>,&rdquo; explains UNISG dean, Valter Cantino, &ldquo;<em>will contribute to an understanding of how we can integrate geothermic energy and food within small- and medium-scale, high-quality food production. This represents a key challenge in concretely linking the idea of environmental sustainability with economic resource development, as well as consumer education about products made with &lsquo;green&rsquo; ingredients&mdash;not just edible ingredients, but also the energy that goes into a food product.</em>&rdquo;<br /><br /><strong><br />About Gusto Pulito</strong><br />Gusto Pulito (&ldquo;Clean Taste&rdquo;) is a project brought about by Slow Food Tuscany and Co.Svi.G., inspired by an idea from Fausto Costagli, leader of the Slow Food Monteregio convivium, along with the convivia from Volterra&ndash;Alta Val di Cecina and San Gimignano&ndash;Alta Valdelsa (in the provinces of Grosseto, Pisa, and Siena). The communities in these areas have come together in the use of geothermics as a source of renewable energy that has a reduced impact on the environment. <br />&ldquo;<em>This is our idea of the future</em>,&rdquo; says Slow Food Tuscany president, Raffaella Grana, &ldquo;a cultural model for using clean energy that comes from the earth, the sun, and from nature in general, and which allows for production in harmony with good, clean, and fair food. We can live and eat thanks to renewable sources of energy, and Gusto Pulito is an example of that.&rdquo;<br /><br /><strong>Co.Svi.G.</strong><br />The Consorzio per lo Sviluppo delle Aree Geotermiche (&ldquo;Consortium for the Development of Geothermic Areas) was founded in 1988, primarily for the promotion of socio-economic development initiatives in the field of geothermics, as well as to aid in fulfilling technical and financial requirements related to the use of endogenous resources. The consortium, composed of local authorities (townships, provinces, mountain communities, and municipal unions) in the geothermic regions of Tuscany, has over the years enlarged its purview, also supporting the creation of a Renewable Energy District. Today, it also offers project-based consulting services to those interested in geothermics, and participates in a number of international undertakings.<br />Along with Slow Food and the Slow Food Foundation for Biodiverity, Co.Svi.G has established the first Comunit&agrave; Mondiale del Cibo ad Energia Rinnovabile (&ldquo;Worldwide Community of Renewable-Energy Food&rdquo;), in which members use &ldquo;green&rdquo; energy in the food producion cycle. For more information, visit <a href=""/admin/www.distrettoenergierinnovabili.it"">www.distrettoenergierinnovabili.it</a>.<br /><br /><strong>CCER</strong><br />The Comunit&agrave; del Cibo ad Energia Rinnovabile (&ldquo;Community of Renewable-Energy Food&rdquo;) was founded on the principle of safeguarding the environment and using renewable energy within their production processes. They strive to provide a concrete example of global excellence in the promotion of sustainable development methods.<br />Member producers include the Caseificio Podere Paterno, the Fattoria dell&rsquo;Antica Filiera, Parvus Flos, and the Poderina Toscana. For more information, visit <a href=""/admin/www.distrettoenergierinnovabili.it/der/sezioni/cibo"">www.distrettoenergierinnovabili.it/der/sezioni/cibo</a>.<br /><br /><br /><br />For more information, contact:<br /><br />Alessandra Abbona - Elena Baravalle<br />UNISG Communications Office<br />Piazza Vittorio Emanuele 9 <br />12042 Pollenzo &ndash; Bra (CN), Italia<br />tel +39 0172 458 505 / 507 <br />fax +39 0172 458 550<br /><a href=""mailto:comunicazione@unisg.it"">comunicazione@unisg.it</a><br />www.unisg.it</p>"|2011-06-15
Undergraduate degree course scholarships a.y. 2011-12|"<a href=""../pagine/eng/student_services/scholarship_announcements.lasso"">Download here the official announcements for first year undergraduate degree students 2011-12</a>"|"<p><a href=""/pagine/eng/student_services/scholarship_announcements.lasso"">Download here the official announcements for first year undergraduate degree students 2011-12</a></p>"|2011-06-22
A TASTE OF KOREA - 2nd PERILLA DAY|A workshop and a culinary contest to celebrate scientific and cultural collaborations between Korea and Italy<br />|<p>On July 5th 2001 the international workshop &ldquo;A TASTE OF KOREA- 2nd PERILLA DAY&rdquo; will be held at the Faculty of Agriculture. The event is organised in the frame of the Italy-Korea bilateral project &ldquo;Bioactive compounds for the valorisation and promotion of traditional food&rdquo; ; the scientific session (14:00) will be followed by a cultuyral session (16:00) and a Korean happy hour. During the event the winners of the PERILLA FOOD CONTEST, a culinary contest open to all student who will invent an original recipe based on&nbsp; perilla, will be awarded.&nbsp; <br /><br /><br />July 5th 2011, 14:00<br />University of Milano &ndash; Faculty of Agriculture<br />Via Celoria 2, Milano, room C13<br /></p>|2011-06-27
List of the applicants admitted to the Master in Food Culture and Communications, November 2011|"<a href=""../download/graduatorie/012_GRADUATORIA_luglio 2011.pdf"" target=""_blank"">Download PDF</a>"||2011-07-04
"""Jeans and martò"" a documentary about Roba Bulga, an Ethiopian UNISG student"|Thursday July 21 at 4 p.m. in the aula magna of Pollenzo|"<p>The documentary ""Jeans and mart&ograve;"" is directed by Clio Sozzani and Claudia Palazzi and it tell the story of a young Ethiopian pastoralist who escaped his arranged marriage to fulfill a dream. An apparently normal student who is willing to reach a balance between his tribe&rsquo;s costumes and the dream of becoming an educated man. The protagonist is Roba Bulga, a Master IGT student in Pollenzo.</p>"|2011-07-21
New Edition of the Advanced School in Food Policies and Sustainability||"<p>The 2011 edition of the University of Gastronomic Sciences Advanced School is designed to investigate sustainable food policies and analyze the ways in which they are defined and articulated in the member states of the European Union. It will be delivered in the form of an online program, taking place from mid-October to mid-December 2011. The following key themes will be explored:<br /><br /><em>Agriculture and Rural Development<br />Oceans and Fish<br />Health and Consumers<br />Research and Innovation<br />Climate Change<br />Sustainable Education<br />Development and Cooperation<br />Energy and Environment</em><br /><br />The first four weeks of the program will be dedicated to constructing a panorama of the eight thematic modules and a detailed introduction to each sector; two modules will be covered per week. During the following four weeks, students will conduct their research, identifying and mapping the best practices in food policy in their selected EU country.<br /><br /><br />For more information, contact:<br /><a href=""mailto:foodpolicy@unisg.it"">foodpolicies@unisg.it</a><br /><br />Cinzia Scaffidi, Director, Slow Food Study Center- <a href=""mailto:c.scaffidi@slowfood.it"">c.scaffidi@slowfood.it</a><br />Dr. Andrea Pieroni, Director, Advanced School - <a href=""mailto:a.pieroni@unisg.it"">a.pieroni@unisg.it</a><br /><br />www.unisg.it<br /></p>"|2011-08-02
List of the applicants admitted to the Master in Food Culture and Communications, November 2011 (September admissions)|"<a href=""../download/graduatorie/2011/02_FC7_graduatoria-2nd_admissions.pdf"" target=""_blank"">Download PDF &gt;</a>"||2011-09-07
UNISG Students Discover European Cheese|15 Study Trips During the Month of September<br /> to Discover the Dairy Realities of 5 Different EU Countries|"<p>From English <em>Cheddar</em> to the cheeses of the alpine pastures of Germany, from Portuguese <em>Queijo Terrincho </em>to the celebrated Roquefort d&rsquo;Aveyron (not to mention Asturian Cabrales and the rich organic butter of Bretagne), UNISG students are preparing for the eighth edition of Cheese with 15 study trips to 5 European countries, all focused on the local dairy delights.<br /><br />Divided into small groups, the students have a variety of different academic objectives. Those in the U.K. (in Sussex, Kent, and Bristol) are learning about <em>Stilton, Duddleswell, and Stichelton</em>&mdash;a blue cheese made with non-pasteurized milk&mdash;as well as the creamier, smoother Penyston and Baywell. Scottish cheese is also to be sampled, in particular Lanark Blue, a non-pasteurized sheep-milk cheese, as well as <em>Dunsyre Blue</em>, and <em>Mull Island Cheddar</em>.<br /><br />&ldquo;<em>It has been a wonderful experience</em>,&rdquo; says German student Dorte Bode-Kirchhoff. &ldquo;<em>As well as the large-scale industrial products, we tried some more artisanal cheeses, including Single Gloucester, made with raw cow milk from the animal of the same name, a native race that is almost extinct</em>.""<br /><br />Two groups are traveling in France, a country for which cheese production is a key pillar of gastronomy. <em>Banon, Laguiole, and Roquefort</em> are some of the well-known products the students are encountering among the artisans of the Midi. In Bretagne, they are to sample organic products made from cow, sheep, and goat milk, learning the secrets of Breton butter, and making a visit to producers of the Bretonne Pie Noir Cow, a Slow Food presidium. As Federica Bolla, from Italy, explains: &ldquo;<em>Bretagne is a region that has shown us many surprises and where we have had the chance to taste many unique products like their fantastic butter, made with Froment de L&eacute;on cow milk</em>.&rdquo; Federica&rsquo;s colleague, Katharina St&ouml;ckel from Germany, adds, &ldquo;<em>Only 64 of the animals still exist.</em>&rdquo;<br /><br />In Lindenberg in Bavaria, the group has taken part in the tenth edition of the International Festival of Cheese, an event that features the principal cheese makers of the region. &ldquo;<em>What a stupendous experience</em>,&rdquo; says Spaniard Carmen Ordiz. &ldquo;<em>I didn&rsquo;t realize that Germany placed so much attention on the dairy sector. This study trip showed me so much about the great variety and quality of German cheeses. Many of the producers we visited were run by really passionate young people who want to continue and protect the traditional techniques of their craft</em>.&rdquo; <br /><br />Those students who have gone to Porto and the Douro valley of Portugal have the opportunity to meet with sheep farmers raising the <em>Churra da Terra Quente</em> breed, whose milk is used for Queijo Terrincho, a semi-firm cheese with a delicate taste. &ldquo;<em>In addition to discovering the processes used in making this traditional Portuguese product,</em>&rdquo; observes Italian student Andrea Riboni, &ldquo;<em>it was important to understand the symbiosis that arises between humans and animals. The producers we visited, in addition to greeting us warmly, explained what their life is like, tied to the territory and the products of their land.</em>&rdquo; <br /><br />Finally, in Asturias in Spain, the students have analyzed two traditional products: <em>Peral</em>, made with cow milk, and the famous <em>Cabrales</em>, a blue-veined cheese made with cow, sheep, and goat milk.<br /><br />For these future gastronomes, the study trips provide an opportunity for multidisciplinary learning about gastronomy and the realities of food production both in Italy and abroad. The students have come face to face with producers, chefs, and professionals, learning and talking with them in their own working contexts. During these visits, students also record what they experience on video, documenting food techniques and know-how from the people and regions they discover. The overall goal is to contribute to the Granai della Memoria research project (the &ldquo;<em>Barns of Memory</em>&rdquo;), a knowledge bank of farmer and artisan wisdom from around the world.<br /><br />The University of Gastronomic Sciences will be on hand at Cheese from September 16 to 19, 2011, with an informational stand in Piazza XX Settembre, open from 10:00 am to 11:00 pm.<br /><br />For more information, contact:<br />Alessandra Abbona or Elena Baravalle<br />UNISG Communications Office<br />Piazza Vittorio Emanuele 9 <br />12042 Pollenzo &ndash; Bra (CN), Italia<br />tel +39 0172 458 505 / 507 <br />fax +39 0172 458 550<br /><a href=""mailto:comunicazione@unisg.it"">comunicazione@unisg.it</a><br />www.unisg.it<br /><br /><br /></p>"|2011-09-14
Update about the Advanced School on Food Policies and Sustainability 2011|The coordinators and professors of our online course|"<p>As you know, the course touches on eight thematic areas. Here are the names of the coordinators and more information about them.<br /><br />- <em>Agriculture and Rural Development </em>(AGR) &ndash; <strong><a href=""/pagine/eng/about/faculty/paola_migliorini.lasso"">Paola Migliorini </a></strong><br />- <em>Sea and Fisheries </em>(SEA)  - Cinzia Scaffidi, Silvio Greco<br />- <em>Health and Consumers</em> (HEA) &ndash; Andrea Pezzana, Irene Biglino, Anthony Olmo<br />- <em>Research and Innovation</em> (RES) &ndash; <strong><a href=""/pagine/eng/about/faculty/andrea_pieroni.lasso"">Andrea Pieroni </a></strong><br />- <em>Climate Change (CLI)</em> &ndash; Giacomo Trombi<br />- <em>Sustainable Education</em> (EDU) &ndash; Beatrice Morandina and Giacomo Festi<br />- <em>Development and Cooperation </em>(DEV) &ndash; <strong><a href=""/pagine/eng/about/faculty/bruno_scaltriti.lasso"">Bruno Scaltriti</a></strong> <br />- <em>Energy and Environment</em> (ENE) &ndash; Franco Fassio<br />Each course will be supplemented by a short reading list. <br /><br /><strong>A &ldquo;cloud&rdquo; of experts</strong><br />When it comes to Food Policies, interdisciplinarity is a matter of fact. Each field of interest and action needs the contribution of experts from many different areas. This is why this course is no longer organized by &ldquo;faculties&rdquo;: instead, a &ldquo;cloud&rdquo; of experts will be at each area coordinator&rsquo;s disposal for intervention in any subject area. Here are the names of the experts and more information about them (click on the names in bold).<br /><br />- <em>Augusta Albertini</em>, nutritionist, University of Piacenza, Italy<br />- <em>Marco Bindi</em>, climatologist, University of Florence, Italy<br />- <em>Marcello Buiatti</em>, geneticist, University of Florence, Italy<br />- <em>Paolo Caricato</em>, EU, Directorate-General for Health and Consumers<br />-<strong> <a href=""http://cetri-tires.org""><em>Angelo Consoli</em></a></strong>, president of TIRES (The Third Industrial Revolution European Society) <br />- <em>Vincenzo Ferrara</em>, climatologist, ENEA (Italian National Agency for New Technologies, Energy and Sustainable Economic Development), Italy<br />- <em>Michele Antonio Fino</em>, jurist, University of Valle d'Aosta, Italy<br />- <em>Monica Frassoni</em>, president of the European Green Party<br />-<strong> <a href=""http://www.iuctorino.it/content/ugo-mattei""><em>Ugo Mattei</em></a></strong>, Professor of International and Comparative Law, U.C.Hastings and Professore Ordinario di Diritto Civile Universit&agrave; degli Studi di Torino<br />- <strong><a href=""http://www.nimbus.it""><em>Luca Mercalli</em></a></strong>, climatologist, Nimbus Web, Italy <br />- <strong><a href=""http://www.garynabhan.com""><em>Gary Nabhan</em></a></strong>, Ethnobotanist, University of Arizona, USA<br />- <strong><a href=""http://lorettanapoleoni.net/""><em>Loretta Napoleoni</em></a></strong>, economist <br />- <em>Cornelia Nauen</em>, EU, Directorate-General for Research and Innovation <br />- Antonio Onorati, International focal point IPC (International Planning Committee for food sovereignty)<br />-<strong> <a href=""http://www.economicswebinstitute.org""><em>Valentino Piana</em></a></strong>, economist, Economic Web Institute, Italy <br />- Claudia Ranaboldo, Senior Researcher at Rimisp - Centro Latinoamericano para el Desarrollo Rural<br />- <em>Stefano Vaccari</em>, manager, MIPAAF (Italian Ministry of Agriculture, Forestries and Food) <br />- <strong><a href=""http://www.human.cornell.edu/bio.cfm?netid=jlw15""><em>Jennifer Wilkins</em></a></strong>, nutritionist, Cornell University, USA <br />- John Wilkinson, associate professor in the Graduate Center for Development, Agriculture and Society, Rural Federal University, Rio de Janeiro.<br /><br /><strong>Syllabus for the first four weeks</strong><br /><br />As explained on our website, the eight courses corresponding to the eight subject areas will be held during the first four weeks (hence two courses per week). Here is the syllabus:<br /><strong><br />17-21 October: </strong><br />- Research and Innovation (RES)<br />- Climate Change (CLI) <br /><br /><strong>24-28 October:</strong><br />- Development and Cooperation (DEV)<br />- Health and Consumers (HEA) <br /><strong><br />31 October-4 November:</strong><br />- Agriculture and Rural Development (AGR)<br />- Sustainable Education (EDU)<br /><br /><strong>7-11 November:</strong><br />- Energy and Environment (ENE)<br />- Sea and Fisheries (SEA) <br /><br />&deg; Lectures will be posted and left online so that students can consult them at any time. <br />&deg; The coordinators will be frequently available online during the week of their course, and will provide a schedule of availability for the other weeks. A mail and message system will also be available on the platform.<br />&deg; Each coordinator may set a final test for students at the end of their course.<br /><br /><strong>The second four weeks</strong><br />During the second four weeks (from 14 November -9 December), each student will be asked to investigate cases of good food policy in one EU country. During this time, the coordinators will be available when requested for consultation and discussion on single cases. They will also provide any help needed according to a schedule of online availability, including the possibility of communicating by email and messages.<br /><br /><strong>From 12 December to 13 January</strong><br />The course proper will conclude at the end of the eighth week. Students will then have time until 13 January to submit their final paper, an overall analysis of the Food Policy situation in the country of their choice. Whereas the investigation during the course must only be a description of good practices (cases) in Food Policy, in their final paper students will be expected to comment upon the general situation of policy in the country, its weak and strong points, how it has developed to date and what could be done to improve it. This paper will be evaluated and marked. The final mark will be composed of evaluation of the level of the student&rsquo;s participation in the course, the results of tests set by the coordinators, the quality of the investigation during the second part of the course and the paper submitted by 13 January.<br />By the end of January, students will receive their mark and a certificate of participation, complete with assignment of ECTS credits.</p>
<p><a href=""/pagine/eng/programs/higher_study/advanced-school-in-sustainability-and-food-policies2011.lasso""><strong>APPLY NOW!</strong></a></p>"|2011-08-17
"The italian food sector: the economic crisis and its challenges
"|Commentary from the University of Gastronomic Sciences <br /> on the INEA Report on the 2011 State of Agriculture in Italy|"<p>Given the current state of Italian agricultural production and the period of economic crisis in which we find ourselves, as well as the challenges faced by food and agricultural enterprises, the researchers of the University of Gastronomic Sciences propose the following analysis in response to the 8<sup>th</sup> INEA Report on the State of Agriculture. This report and the response that follows come at an auspicious time, as Cheese 2011, Slow Food's upcoming biannual gathering focused on one of the most important gastronomic sectors of Italy, prepares to welcome thousands of visitors to Bra (CN).&nbsp; <br /><br /> Agrifood production represents a key component of the Made-in-Italy category, those high-quality products that are exported around the world and which contribute to our economy and the overall image of Italy as a country with a high quality of life. Like most western countries, Italy is going through a difficult economic period, but the relatively better performance of the food sector demonstrates its strategic role in our economy. <br /><br /> The calendar year 2010 showed an increase of 3.3% in the Italian food industry, relative to 2009, representing a total value of &euro;124,000 million.&nbsp; Exports led this growth-11.5% over the previous year.&nbsp; The positive trend continued into the first quarter of 2011, with an increase of 11% over 2010 for the same period. <br /><br /> Confirming these data is the ISTAT industrial production index for food: 102.9 for 2010 (on 2005 basis value of 100), equivalent to 2.4% in growth over 2009, while the general industrial manufacturing index was 88.5, lower than the 2005 comparison basis.&nbsp; According to Dr.&nbsp; Valter Cantino, professor of Gastronomic Management and of Management and Control of Complex Systems at the University of Gastronomic Sciences, ""At a time in which immaterial assets play an ever greater role, the Made-in-Italy image and that category's food products are not to be squandered, potentially serving as a partial foundation to economic recovery in the years to come, and contributing to the redefinition of the business model for agrifood companies."" <br /><br /> But what is Italy actually exporting? It is first necessary to recall that the global demand for Italian products is much larger than what real Italian products can respond to. Certain estimates show that fake or lookalike products comprise 90% of the American ""Italian import"" market. Italy exports products in those sectors where the effort, in terms of quality, has stayed high. The categories well-suited for export, therefore, are wine, cheese (a sector that has grown by 3.3%), mineral water,&nbsp; pasta, and tomatoes. Notable also is that processed meats account for more than &euro;800 million of total exports.&lt; <br /><br /> Given this information, the following question presents itself: Which agricultural organizations will be able to withstand the coming future? According to UNISG President Carlo Petrini, a single, unequivocal answer does not exist, although shrewd producers will not forget the call, from a growing number of consumers, to be better informed about what they are eating. <br /><br /> This clearly translates into food products that are good in terms of organoleptic qualities, but also derived from production processes that attend to the issues of environmental sustainability. <br /><br /> The key to unlocking the future of agrifood production may well lie within the still-relevant words of Jean Anthelme Brillat-Savarin, who defined gastronomy as <em>the</em> <em>reasoned knowledge of all that concens humans in regard to what they eat. Its goal is to watch over the preservation of humans by means of the best food possible.</em> <br /><br />This approach from the great French writer underpins not only the philosophy of the University of Gastronomic Sciences, but the training of our future gastronomes: the knowers and disseminators, promoters and educators, of the stories of food and the regions from which it comes.</p>"|2011-09-16
"Cooking, Linguistics, and Africa at the Center of UNISG's Cultural Gastronomy Workshops
"|September 26, 2011 marks the start of a new season of Cultural Gastronomy Workshops at the University of Gastronomic Sciences, coordinated by Dr. Nicola Perullo, professor of Aesthetics. The first three events will take place in September and October.|"<p><strong>September 26</strong>, 2011 marks the start of a new season of<strong> Cultural Gastronomy Workshops</strong> at the University of Gastronomic Sciences, coordinated by Dr. Nicola Perullo, professor of Aesthetics. The first three events will take place in September and October.</p>
<p>On September 26, University of Torino professor Dr. <strong>Claudio Marazzini </strong>will present Linguistica in cucina e cuochi in biblioteca (&ldquo;<em>Linguistics in the Kitchen and Cooks in the Library&rdquo;</em>), addressing linguistics, research, and cuisine, within the framework of the intersection between the world of cooking and gastronomy. UNISG Dean Dr. <strong>Piercarlo Grimaldi </strong>will facilitate the session.<br /><br />On <strong>September 28</strong>, the complex and richly storied continent of <strong>Africa</strong> takes the stage, a place both oversimplified and largely understood through prejudice. Journalist <strong>Enrico Casale</strong>, editor of <em><a href=""http://www.popoli.info""><strong>Popoli</strong></a>,</em> offers a new perspective on the energy potential of the continent, including such renewable resources such as solar, wind, geothermic, and hydro as a departure from conventional energy sources (and the political and social consequences that are associated with them). Casale&rsquo;s talk, ""Africa, un continente pieno di energia"" (&ldquo;<em>Africa: A Country Full of Energy</em>&rdquo;), will focus on Desertec, a project developed by the German government that aims to capture the sun and wind of the desert to produce energy for North Africa, the Middle East, and Europe. While still in the planning stages, it has already gathered significant attention (and criticism). Alessandra Abbona, of the UNISG Communications Office, will facilitate the session.<br /><br />Finally, on <strong>October 3</strong>, a screening of the documentary ""<em>Jeans e Mart&ograve;"" </em>will take place, telling the story of Roba Bulga, an Ethiopian student in UNISG&rsquo;s Master in Italian Gastronomy and Tourism. (A mart&ograve; is the traditional garment of Roba&rsquo;s people, the Karrayyu-Oromo, one of the principal groups of nomadic pastoralists from the East Shoa region of Ethiopia.) Produced by <em>Clio Sozzani</em> and <em>Claudia Palazzi</em> in 2011, the film depicts the conflict between traditionalism and modernity, and the struggle between maintaining one&rsquo;s rural identity while being driven towards education and a fulfilling life.<br /><br />All three events will take place at <strong>4:00 pm</strong> in in the <strong>Aula Magna classroom</strong> of Pollenzo&rsquo;s Cascina Albertina.<br /><br />For more information, contact:<br />UNISG Communications Office<br /><strong><a href=""mailto:comunicazione@unisg.it"">comunicazione@unisg.it</a></strong><br />tel. 0172 458507-05</p>"|2011-09-22
New Academic Year Begins at UNISG with 70 International Incoming Students|Students arriving from Argentina, Belgium, Brazil, Canada, Ethiopia, Germany, Guinea, Hungary, Italy, Kenya, Malta, Mauritania, Pakistan, Switzerland, Tajikistan, and the United States: this brings the total from 55 up to 60 nations represented|<p>The new academic year at the University of Gastronomic Sciences in Pollenzo kicks off on Monday, September 26, 2011, with 70 new first-year students. As in previous years, the group shows a notable diversity of nationalities, with students arriving from Argentina, Belgium, Brazil, Canada, Ethiopia, Germany, Guinea, Hungary, Italy, Kenya, Malta, Mauritania, Pakistan, Switzerland, Tajikistan, and the United States. This brings the total from 55 up to 60 nations represented, an impressive figure for such a small school with a unique focus on food and food issues.<br /><br />The first week on campus with focus on orientation and introducing the new arrivals to student life. On September 26 at 11:00 am, UNISG president Carlo Petrini and dean Piercarlo Grimaldi (starting officially on October 1) will give a welcoming presentation, along with university director Stefania Ribotta and the entire faculty and staff. The afternoon will include a discussion with Slow Food Italy president, Roberto Burdese, who will present the international organization.<br /><br />September 27 will include a presentation of the academic program and various research projects, as well as the UNISG study manifesto, the didactic model, evaluation critera, and the overall structure of the three-year program, including the 2011&ndash;12 academic calendar (explained by Dr. Paola Migliorini). The students will also meet the UNISG Mentors, those professors who serve as points of reference for each area of study and year. These include: Linguistics (Dr. Giulia Bertolotto); Natural Sciences (Drs. Andrea Pieroni and Gabriella Morini); Agricultural and Veterinary Science (Dr. Paola Migliorini); Food Science and Technology (Drs. Giuseppe Zeppa and Luisa Torri); History and Anthropology (Drs. Simone Cinotto, Antonella Campanini, and Piercarlo Grimaldi); Regional and Social Sciences (Drs. Paolo Corvo and Giovanni Perri); Economics, Statistics, and Law (Dr. Claudio Malagoli); and Philosophy and Communications (Drs. Nicola Perullo and Pierluigi Basso). <br /><br />During the morning of September 28, Carlo Petrini and Piercarlo Grimaldi will discuss the Pollenzo community and its identity, and relate accounts of the Po River Voyage and the Canto delle Uova (&ldquo;the Song of the Eggs&rdquo;) initiatives. Former and current students Carlo Fiorani and Ivo De Pellegrin will also be on hand with their own stories from the experiences. Non-Italian students will then take part in a meeting with a representative from the Al Elka service of Bra, an information center for foreigners resident in Italy. In the afternoon, Nicola Perullo will present UNISG&rsquo;s Cultural Gastronomy Workshops and the Tutor Office will explain the Study Trip structure. <br /><br />On September 29, the students will learn about the UNISG portal with the IT Office, as well as email and wireless technologies on campus and in housing. The afternoon will be devoted to the Student Association and the Alumni Association, as well as the UNISG Slow Food convivium and the Youth Network of Slow Food Italy. <br /><br />Rounding out the week, during the morning of September 30, the students will tour Bra and the town market. The visit, organized by the UNISG Slow Food convivium, the Student Association, and Slow Food, will culminate in a collectively prepared dinner&mdash;an Eat-In&mdash;planned by the UNISG students themselves.<br /><br />For more information, contact:<br />UNISG Communications Office<br />comunicazione@unisg.it</p>|2011-09-26
Piercarlo Grimaldi Becomes New UNISG Dean October 1, 2011||<p>Piercarlo Grimaldi, professor of Cultural Anthropology at the University of Gastronomic Sciences, becomes the school&rsquo;s new dean starting October 1, 2011. He takes over from Dr. Valter Cantino, who concludes his three-year term as dean but will remain a part of the university&rsquo;s teaching faculty.<br /><br />&ldquo;<em>Being so connected to the Pollenzo community is very important to me,</em>&rdquo; said the new dean at the launch of the 2011&ndash;12 academic year, &ldquo;<em>and represents a commitment to being close to you, the students, as well as to your hopes and dreams for the future</em>.&rdquo;<br /><br />Acknowledging a sense of institutional continuity, Dr. Grimaldi also expressed his thanks to Dr. Cantino for three successful years of dedicated work, and went on to outline a new series of projects including enrichments to the teaching and research programs, as well as the Granai della Memoria (&ldquo;Barns of Memory&rdquo;) project and other international initiatives.</p>|2011-10-01
UNISG Open House Dates for 2012 - apply now!|May 12 and July 13, 2012 come and visit the University of Gastronomic Sciences<br />|"<p>UNISG will open its doors to prospective students and their families on<strong> May 12 and July 13, 2012</strong>. <br /> Orientation to the university, and an introduction to the undergraduate and graduate programs, including the two English-language master programs, will be offered on each of the three days.<br /> <br /> Staff and faculty will be on hand for one-on-one discussions with visitors, providing information on programs, application processes, student loans and scholarships, and the overall UNISG experience. <br /> Current students will also be available to provide an insider&rsquo;s perspective on university life. <br /> <br /> The <strong>Open Houses start at 10:00</strong> am on each day, with welcome and check-in in the classrooms of the Cascina Albertina building. <br /> A tour of the facilities will follow, with a presentation of the four programs taking place at 11:00 am in the Aula Magna classroom. <br /> At noon, on request, additional guided tours will be provided (in English, for non-Italian speakers), followed by further one-on-one discussions as needed.Reservations are required to participate in the Open Houses. <br /> <br /> To register, please contact the Communications Office (see below).<br /> <br /> LOCATION: Cascina Albertina Building<br /> University of Gastronomic Sciences 8, via Amedeo di Savoia - Pollenzo &ndash; Bra (CN), 12042<br /> <br /> DATES: May 12, 2012 and July 13, 2012<br /> <br /> TIMES: <br /> 10:00 am: welcome and check-in, guided tours<br /> 11:00 am: presentation of programs<br /> 12:00 pm: additional tours and one-on-one discussions<br /> <br /> Information and Reservations:<br /> Communications Office<br /><a href=""mailto:comunicazione@unisg.it""><strong>comunicazione@unisg.it</strong></a></p>
<p>tel. +<strong>39 0172 458507 - +39 0172 458511</strong></p>
<p>www.unisg.it</p>"|2012-04-19
New Graduation Session for eight students on 27th October 2011|Graduation ceremony in the Assembly Hall on 27th October 2011 for students from students Piedmont, Liguria, Lombardy, Lazio and Abruzzo.|"<p><!--[if gte mso 9]><xml> <o:DocumentProperties> <o:Template>Normal</o:Template> <o:Revision>0</o:Revision> <o:TotalTime>0</o:TotalTime> <o:Pages>1</o:Pages> <o:Words>281</o:Words> <o:Characters>1603</o:Characters> <o:Lines>13</o:Lines> <o:Paragraphs>3</o:Paragraphs> <o:CharactersWithSpaces>1968</o:CharactersWithSpaces> <o:Version>11.1539</o:Version> </o:DocumentProperties> <o:OfficeDocumentSettings> <o:AllowPNG /> </o:OfficeDocumentSettings> </xml><![endif]--><!--[if gte mso 9]><xml> <w:WordDocument> <w:Zoom>0</w:Zoom> <w:DoNotShowRevisions /> <w:DoNotPrintRevisions /> <w:HyphenationZone>14</w:HyphenationZone> <w:DisplayHorizontalDrawingGridEvery>0</w:DisplayHorizontalDrawingGridEvery> <w:DisplayVerticalDrawingGridEvery>0</w:DisplayVerticalDrawingGridEvery> <w:UseMarginsForDrawingGridOrigin /> </w:WordDocument> </xml><![endif]--> <!--StartFragment--></p>
<p class=""Corpodel""><span>On October 27, 2011, at 9:00 am in UNISG&rsquo;s Aula Magna in Pollenzo, seven graduates from the three-year program in Gastronomic Sciences and one graduate from the two-year program in Gastronomy and Food Communications will receive their degrees. Their names, theses, and cities of origin are are as follows:</span></p>
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<p class=""Normal""><span lang=""EN-US""><strong>Jennifer Cordin</strong></span><span lang=""EN-US"">, 22, from Torino, with the thesis <em>Forme e pratiche del buono, pulito e giusto: il caso di Fontanafredda,</em></span><span lang=""EN-US""> supervised by Franco Fassio, professor of Systemic Approaches to Gastronomy.</span></p>
<p class=""Normal""><span lang=""EN-US""><strong><!--[if !supportEmptyParas]-->&nbsp;<!--[endif]--></strong></span></p>
<p class=""Normal""><span lang=""EN-US""><strong>Beatrice De Tullio</strong></span><span lang=""EN-US"">, 22, from Pescara, with the thesis <em>Tra piacere e peccato.&nbsp;</em><em>Il cioccolato come paradigma dell'ambivalenza,</em></span><span lang=""EN-US""> supervised by Nicola Perullo, professor of Aesthetics.</span></p>
<p class=""Normal""><span lang=""EN-US""><strong><!--[if !supportEmptyParas]-->&nbsp;<!--[endif]--></strong></span></p>
<p class=""Normal""><span lang=""EN-US""><strong>Manuela Donatone</strong></span><span lang=""EN-US"">, 22, from Velletri, with the thesis <em>Italia enogastronomica: pizza, spaghetti e... ?</em></span><span lang=""EN-US"">, supervised by Giovanni Perri, professor of Geography and Food and Wine Tourism.</span></p>
<p class=""Normal""><span lang=""EN-US""><strong><!--[if !supportEmptyParas]-->&nbsp;<!--[endif]--></strong></span></p>
<p class=""Normal""><span lang=""EN-US""><strong>Cristina Griva</strong></span><span lang=""EN-US"">, 22, from Carmagnola, with the thesis <em>Restaurare un rapporto sano tra i bambini e la sana alimentazione</em></span><span lang=""EN-US"">, supervised by Andrea Pezzana, professor of Human Nutrition and Food Systems.</span></p>
<p class=""Normal""><span lang=""EN-US""><strong><!--[if !supportEmptyParas]-->&nbsp;<!--[endif]--></strong></span></p>
<p class=""Normal""><span lang=""EN-US""><strong>Giacomo Jaime</strong></span><span lang=""EN-US"">, 22, from Torino, with the thesis <em>Marketing virale e prodotti di nicchia. Il caso Samaroli srl</em></span><span lang=""EN-US"">, supervised by Danielle Borra, professor of Marketing of High-Quality Food Products.</span></p>
<p class=""Normal""><span lang=""EN-US""><strong><!--[if !supportEmptyParas]-->&nbsp;<!--[endif]--></strong></span></p>
<p class=""Normal""><span lang=""EN-US""><strong>Paolo Passano</strong></span><span lang=""EN-US"">, laureando magistrale, 24, from Lavagna, with the thesis <em>Memorie di futuro: il caso di Lavagna</em></span><span lang=""EN-US"">, supervised by Piercarlo Grimaldi, dean and professor of Cultural Anthropology.</span></p>
<p class=""Normal""><span lang=""EN-US""><strong><!--[if !supportEmptyParas]-->&nbsp;<!--[endif]--></strong></span></p>
<p class=""Normal""><span lang=""EN-US""><strong>Margherita Spinelli</strong></span><span lang=""EN-US"">, 22, from Monza, with the thesis <em>Nuove logiche del servizio di prima colazione per uno sviluppo sostenibile di ricettivit&agrave; e turismo a Sirmione del Garda</em></span><span lang=""EN-US"">, supervised by Giovanni Perri.<strong> </strong></span></p>
<p class=""Normal""><span lang=""EN-US""><strong><!--[if !supportEmptyParas]-->&nbsp;<!--[endif]--></strong></span></p>
<p class=""Normal""><span lang=""EN-US""><strong>Federica Traverso</strong></span><span lang=""EN-US"">, 26, from Genova, with the thesis <em>Conservazione e mantenimento dell'ecosistema mare. Piano di fattibilit&agrave; per l'ampliamento del laboratorio di conserve ittiche della cooperativa di pescatori di Camogli</em></span><span lang=""EN-US"">, supervised by Silvestro Greco, professor of Animal Production.</span></p>
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<p>&nbsp;</p>"|2011-10-25
Graduation Ceremony for the Master in Italian Gastronomy and Tourism|Graduation ceremony for 19 students of the Master in Italian Gastronomy and Tourism, coming from Italy, USA, Turkey, Ethiopia, Taiwan, Colombia and Lithuania|"<p><!--[if gte mso 9]><xml> <o:DocumentProperties> <o:Template>Normal</o:Template> <o:Revision>0</o:Revision> <o:TotalTime>0</o:TotalTime> <o:Pages>1</o:Pages> <o:Words>398</o:Words> <o:Characters>2274</o:Characters> <o:Lines>18</o:Lines> <o:Paragraphs>4</o:Paragraphs> <o:CharactersWithSpaces>2792</o:CharactersWithSpaces> <o:Version>11.1539</o:Version> </o:DocumentProperties> <o:OfficeDocumentSettings> <o:AllowPNG /> </o:OfficeDocumentSettings> </xml><![endif]--><!--[if gte mso 9]><xml> <w:WordDocument> <w:Zoom>0</w:Zoom> <w:DoNotShowRevisions /> <w:DoNotPrintRevisions /> <w:HyphenationZone>14</w:HyphenationZone> <w:DisplayHorizontalDrawingGridEvery>0</w:DisplayHorizontalDrawingGridEvery> <w:DisplayVerticalDrawingGridEvery>0</w:DisplayVerticalDrawingGridEvery> <w:UseMarginsForDrawingGridOrigin /> </w:WordDocument> </xml><![endif]--> <!--StartFragment--></p>
<p class=""MsoNormal""><span lang=""EN-US"">On November 4, 2011, students hailing from Colombia, Ethiopia, Italy, Lithuania, Taiwan, Turkey, and the U.S. will receive their master degrees in Italian Gastronomy and Tourism. The ceremony will take place in the Aula Magna at the Pollenzo campus of the University of Gastronomic Sciences at 11:00 am. The students and their theses are as follows:</span></p>
<p class=""MsoNormal""><span lang=""EN-US""><!--[if !supportEmptyParas]-->&nbsp;<!--[endif]--></span></p>
<p class=""MsoNormal""><span lang=""EN-US""><em>Ethiopia</em></span></p>
<p class=""MsoNormal""><span lang=""EN-US""><strong>Roba Bulga Jilo</strong></span><span lang=""EN-US"">, from Addis Ababa, with the thesis, <em>The Importance of Camel Milk at a Time of Dramatic Change. The Case of Karrayyu Oromo Pastoralist (Ethiopia)</em></span></p>
<p class=""MsoNormal""><span lang=""EN-US""><!--[if !supportEmptyParas]-->&nbsp;<!--[endif]--></span></p>
<p class=""MsoNormal""><span lang=""EN-US""><em>Colombia</em></span></p>
<p class=""MsoNormal""><span lang=""EN-US""><strong>Sara Caicedo</strong></span><span lang=""EN-US"">, from Medell&iacute;n, with the thesis, <em>Coffee Culture Based Toursim in the Coffee Triangle Region in Colombia. Its Origins, Gastronomical View and a Personal Touristic Experience</em></span></p>
<p class=""MsoNormal""><span lang=""EN-US""><!--[if !supportEmptyParas]-->&nbsp;<!--[endif]--></span></p>
<p class=""MsoNormal""><span lang=""EN-US""><em>Italy</em></span></p>
<p class=""MsoNormal""><span lang=""EN-US""><strong>Clelia Buratti</strong></span><span lang=""EN-US"">, from Ancona, with the thesis, <em>Project: Optimization of the Great Hall of Cheese 2013</em></span></p>
<p class=""MsoNormal""><span lang=""EN-US""><strong>Martina Campesan</strong></span><span lang=""EN-US"">, from Treviso, with the thesis, <em>Slow Food Sponsorship: Between Ethics And Need. A Brief Outline Based On My Personal Experience At Slow Food Promozione</em></span></p>
<p class=""MsoNormal""><span lang=""EN-US""><strong>Alice Noel Fabi</strong></span><span lang=""EN-US"">, from Trieste, with the thesis, <em>The Role Of Food In Tourism &ndash; A Tool For Sustainable Development</em></span></p>
<p class=""MsoNormal""><span lang=""EN-US""><strong>Luca Faettini</strong></span><span lang=""EN-US"">, from Cariano, with the thesis, <em>Internship at Slowine</em></span></p>
<p class=""MsoNormal""><span lang=""EN-US""><strong>Zeno Tommaso Ferrari</strong></span><span lang=""EN-US"">, from Piadena, with the thesis, <em>The Spigaroli Model</em></span></p>
<p class=""MsoNormal""><span lang=""EN-US""><strong>Alessandro Ruggle</strong></span><span lang=""EN-US"">, from Legnano, with the thesis, <em>Caprice Holdings. Harry's Bar. The Success of a Britalian Experience</em></span></p>
<p class=""MsoNormal""><span lang=""EN-US""><!--[if !supportEmptyParas]-->&nbsp;<!--[endif]--></span></p>
<p class=""MsoNormal""><span lang=""EN-US""><em>Lithuania</em></span></p>
<p class=""MsoNormal""><span lang=""EN-US""><strong>Indre Kuklyte</strong></span><span lang=""EN-US"">, from Vilnius, with the thesis, <em>Different Culture And Social Living Forms Different Restaurants</em></span></p>
<p class=""MsoNormal""><span lang=""EN-US""><!--[if !supportEmptyParas]-->&nbsp;<!--[endif]--></span></p>
<p class=""MsoNormal""><span lang=""EN-US""><em>Taiwan</em></span></p>
<p class=""MsoNormal""><span lang=""EN-US""><strong>Dah-rei An</strong></span><span lang=""EN-US"">, from Taipei, with the thesis, <em>Umami - The Taste of Pleasure and Well-being</em></span></p>
<p class=""MsoNormal""><span lang=""EN-US""><strong>Lien-chu Wei</strong></span><span lang=""EN-US"">, from Taipei, with the thesis, <em>How To Use Integrated Marketing To Promote Wine Tourism In Taiwan?</em></span></p>
<p class=""MsoNormal""><span lang=""EN-US""><!--[if !supportEmptyParas]-->&nbsp;<!--[endif]--></span></p>
<p class=""MsoNormal""><span lang=""EN-US""><em>Turkey</em></span></p>
<p class=""MsoNormal""><span lang=""EN-US""><strong>Gumus Burgu Gezeroglu</strong></span><span lang=""EN-US"">, from Istanbul, with the thesis, <em><span>&nbsp;</span>The Research Project On Europe's New Agricultural Generation And Their Common Problems</em></span></p>
<p class=""MsoNormal""><span lang=""EN-US""><em><!--[if !supportEmptyParas]-->&nbsp;<!--[endif]--></em></span></p>
<p class=""MsoNormal""><span lang=""EN-US""><em>United States</em></span></p>
<p class=""MsoNormal""><span lang=""EN-US""><strong>Christina D'Esposito</strong></span><span lang=""EN-US"">, from Smith Town, with the thesis, <em>Qualit&agrave; e Cortesia: a Case Study of Sensory Analysis through La Taste</em></span></p>
<p class=""MsoNormal""><span lang=""EN-US""><strong>Daisy Freund</strong></span><span lang=""EN-US"">, from Brookline, with the thesis, <em>A Live Culture: The Importance of Milk Through 0Rwandan History And Future Development</em></span></p>
<p class=""MsoNormal""><span lang=""EN-US""><strong>Jessica Danielle Haden</strong></span><span lang=""EN-US"">, from Lakewood, with the thesis, <em>Escape From Reality: Aesthetic and Sensory Satisfaction in Restaurants</em></span></p>
<p class=""MsoNormal""><span lang=""EN-US""><strong>Jacquelyn Ludeman</strong></span><span lang=""EN-US"">, from Oxford, with the thesis, <em>Italy and the New Frontier of Craft Beer: Creatng a New Culinary Tradition</em></span></p>
<p class=""MsoNormal""><span lang=""EN-US""><strong>Conor Martin</strong></span><span lang=""EN-US"">, from Roswell, with the thesis, <em>Revolutionizing A New Tradition: The Case For Italian Craft Beer</em></span></p>
<p class=""MsoNormal""><span lang=""EN-US""><strong>Theresa McNamara</strong></span><span lang=""EN-US"">, from Jamaica Plain, with the thesis, <em>Terrace Culture on the Amalfi Coast: The Role of Traditional Food and Agriculture on Preserving Landscape</em></span></p>
<p class=""MsoNormal""><span lang=""EN-US""><strong>Nicole Nigro</strong></span><span lang=""EN-US"">, from Uklah, with the thesis, <em>The Agritourism: Sustaining Small Farms and Promoting Food Sovereignity</em></span></p>
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<p>&nbsp;</p>"|2011-11-03
"Students's Trip in United States, Canada and Africa"|Trips in Africa and Northern America to record cooking and agricole traditions|"<p>&nbsp;</p>
<p>Sixty-two students from the University of Gastronomic Sciences are currently away study trips dedicated to gastronomic discovery in Canada, the United States and Morocco.</p>
<p>&nbsp;</p>
<p>Two groups of students will visit Southern Canada focusing in on the area south of Montreal. They will attend lectures in the gastronomy department of the University of Quebec (UQAM), &nbsp; learn about the production of cider and the aging of salami, and assist in the preparation of a special dinner.</p>
<p>&nbsp;</p>
<p>Three groups will visit Morocco: in the Rif region to the north, in the south in the area surrounding Marrakech and Taliouine and in the southeast desert region of Errachidia and Erfoud. The first will follow the processing and extraction of salt and the production of goat cheese, couscous and olive oil in the region Ouezzane. Followed by visits to Fez, Rabat and Kissane. The second will concentrate on spices and herbs such as cumin, mint and saffron, then visit a souk and the port of Essaouira to learn more on Moroccan fishing. In contrast, the third group will devote its attention to the cultivation and processing of dates and the study of agriculture and irrigation techniques in the desert regions in the area of Errachidia.</p>
<p>&nbsp;</p>
<p>Five groups will visit New York, a city rich in stimuli and cuisines of all kinds. Some will dedicate their time to street food in the Big Apple, namely food trucks and pizza. Additionally, they will participate in a real Thanksgiving dinner and visit the Food Network television studios. Another group will immerse itself in the elegant world of high-end restaurants and gourmet delicatessens such as Zabar's, Palo Santo, and Mast Brothers chocolate. Other students will study niche products and educational gardens in the City, taking time to visit Heritage Radio, established by Heritage Food USA.</p>
<p>The fourth troupe will focus primarily on education by visiting the NYU campus and learning about its many educational initiatives. Lastly, the urban food delegation will spend their stay studying the following ethnic food cultures: Ukrainian cuisine, Mexican, Jewish and Italian-American. All groups will reconvene at New York Eataly.</p>
<p>&nbsp;</p>"|2011-11-13
UNISG in fair in Verona and Munich|UNISG participates in November at two important fair of recruitment in Verona and Munich|"<p>
<p>UNISG fairs for the month of November. After participation in OrientaSicilia, in Palermo, the University of Gastronomic Sciences will also participate in two other major trade fairs: Job &amp; Orienta in Verona and Abi Einstieg in Monaco of Bavaria, Germany.</p>
<p>&nbsp;</p>
<p><strong>Job &amp; Orienta</strong> is one of the main trade fairs dedicated to training, education and work. Now in its twenty-first edition, the fair takes place in two pavilions at the Fiere di Verona complex from November 24 to 26.</p>
<p>&nbsp;</p>
<p><strong>Einstieg ABI</strong> is the largest training trade show in Germany. Now in its tenth edition, it consists of several annual events in various cities of the country. The event is open to students between the ages of 16 and 24. UNISG will attend both days of the event (18 and 19 November) in Munich.</p>
</p>"|2011-11-14
November Culinary Culture and Training Workshop|"The appointments, conferences and meetings of UNISG's Integrative Teachings in November"|"<p>
<p>The appointments, conferences and meetings that are part of the University of Gastronomic Sciences' culinary culture and training workshop program, coordinated by Professor Nicholas Perullo, Professor of Aesthetics, continue.</p>
<p>&nbsp;</p>
<p>The appointments for the months of November and December are as follows:</p>
<p>&nbsp;</p>
<p><strong>November 14 - ""Chef, restaurateur, entrepreneur""</strong></p>
<p>The figure of the modern chef is becoming more and more complex, encompassing not just technical skills and knowledge of raw materials and flavors, but also new insight into new needs and management ability. We'll talk with <strong>Antonello Colonna</strong>, one of the most famous Italian chefs, owner of Open Colonna in Rome, a place that interprets new trends in gastronomy excellence.</p>
<p>Coordinated and presented by Mark Bolasco, editorial director of Slow Food.</p>
<p>&nbsp;</p>
<p><strong>November 16 - ""Current applications of biotechnology in non-GMO food""</strong></p>
<p>With prof. <strong>Diego Mora</strong>, coordinated and presented by Prof. Gabriella Morini.</p>
<p>&nbsp;</p>
<p><strong>November 21 - ""Community of Pollenzo: voices from within""</strong></p>
<p>Beginning this year, the culinary culture and training workshops open to another essential aspect of their mission: the ongoing dialog among students, researchers, professors of the University. Once a month, the workshop will hold a round table open to all lectures on topics of interest and relevance to the world of food and gastronomy. Discussion topics (10-15 minutes) may be proposed to stimulate debate. Additionally, participants will view documentaries, film clips, and will be expected to read passages considered to be of particular interest.</p>
<p>The meeting will be repeated Dec. 19.</p>
<p>&nbsp;</p>
<p><strong>November 23 - ""Herbs, food and traditional medicines of"" Taliani ""Romanian Dobrogea""</strong></p>
<p>In this meeting we will explore traditional knowledge related to plants descended from an ancient Friuli and Veneto diaspora in the east of Europe. Mrs. <strong>Liscia Stella</strong>, one of the most lively representatives of this small community, will take us on a journey into ancient Veneto in telling her experiences in the kitchen with plants.</p>
<p>Presented by Prof. Andrea Pieroni, professor of Food Botany.</p>
<p>&nbsp;</p>
<p><strong>November 28 - ""Villa Russiz. To link the farm to the future""</strong></p>
<p>Guests of this meeting are the managers of Russiz Villa, an old Friuli farm protagonist of the ""Wine Renaissance"" of the nineteenth century. Starting from this economic and cultural reality that draws on the past, we will try to understand how a farm can confront the future. The prof. Pier Luigi Basso will spark a debate with Silvano Stefanutti (President of the Foundation Russiz Villa), Stephen Brancaleon (Sales Manager), John Genie (Cantina Manager) and Giulio Colomba (Slow Food). After the meeting there will be a wine tasting at the Wine Bank.</p>
<p>Coordinated and presented by prof. Basso and Dr. Yann Grappe.</p>
<p>&nbsp;</p>
<p>November 30 - <strong>""Shaping Oral Traditional Knowledge. Save food from the fridge""</strong></p>
<p>Young Korean designer, <strong>Jihyun Ryou</strong> will present his project that cleverly connects food with design and traditional knowledge. His works seek to reintroduce the knowledge linked to food that is then transmitted orally in our daily lives.</p>
<p>Coordinated and presented by prof. Nicola Perullo and Prof. Gabriella Morini.</p>
<p>&nbsp;</p>
<p>December 5 - <strong>""Audiovisual production and documentary filmmaking""</strong></p>
<p>In this encounter with <strong>Simon Banks</strong>, film producer, the documentary <em>Campania Burning</em> (2010) on tomato crops and the exploitation of immigrants will be screened. We will also discuss documentary film production in Italy.</p>
<p>Coordinated and presented by prof. Basso and Dr. Yann Grappe.</p>
<p>&nbsp;</p>
<p><strong>December 7 - ""Values, needs, jobs in the post-industrial society""</strong></p>
<p>Domenico de Masi, Professor of Sociology of Professions at the University ""La Sapienza"" of Rome, and scientific director of S3.Studium, is one of the most important Italian intellectuals and well-known author of books like ""The creative idleness."" During this meeting with the students, some fundamental points in understanding the society in which we live will be explored.</p>
<p>Coordinated and presented by prof. Nicola Perullo</p>
<p>&nbsp;</p>
<p><strong>December 12 - ""Recipes for the take off of the green economy""</strong></p>
<p>The ingredients for a new and better world are well known. What is crucial now is to devise plans of action to counter our current unsustainable trajectory before it is too late. The lecture will explore politically and socially flexible strategies for Italy and elsewhere.</p>
<p>With <strong>Valentino Piana</strong>, presented by Cinzia Scaffidi, director of the Slow Food Study Center.</p>
<p>&nbsp;</p>
<p><strong>December 14 - ""Is everything pop nowadays? Reflections on art from a musical perspective""</strong></p>
<p>A meeting on the culture of the music of the twentieth and twenty-first century, including avant-garde, classical and pop research, genres that are characterized by permeable boundaries. Musicologist and composer Maestro <strong>Marco Lenzi</strong>'s interesting approach will usher in the issues of creativity and language of sound.</p>
<p>Coordinated and presented by prof. Nicola Perullo</p>
</p>"|2011-11-14
List of accepted and waitlisted applicants to the Master in Food Culture and Communications: Human Ecology and Sustainability (start March 2012)|||2011-11-23
Master program in Food Culture and Communication students in UK|Students visits restaurants, farms and markets|"<p>&nbsp;</p>
<p>From 20th to 26th November, the students from the master program in Food Culture and Communication will pay a visit to England. Basing their study trip in Bristol, the group will participate in lessons with Barny Haughton at the Cookery School, as well as the restaurant Bordeaux Quay (www.bordeaux-quay.co.uk). They will also stop at the Beer Factory, the artisanal bakery Mark&rsquo;s Bread, and the Laverstoke Park Farm. Examining the agricultural production chain, they will visit Daylesford Farm (www.daylesfordorganic.com), an important organic producer with a wide variety of practices (sheep, cow, and fowl production; fruits and vegetables; bread and cheese making; a caf&eacute;; and a retail outlet). They will then travel to Eastbrook Farm (www.helenbrowningorganics.co.uk), largely dedicated to pork and beef production.</p>
<p>&nbsp;</p>
<p>The students will then transfer to London to discover the British capital&rsquo;s foodscape.</p>
<p>There they will visit the artisanal distillery Sipsmith (producers of gin and vodka) and explore the historical bookshop, Books for Cooks, with their resident chef. (Specializing in cookery books, the shop includes a kitchen annex, where the students will experiment with recipes from the various printed volumes.) The group will travel on to Billingsgate, the fish market, as well as the RealFood Market of Southbank. The day will culminate with a meal at Barbecoa (www.barbecoa.com), featuring a visit with the restaurant&rsquo;s chef, Adam Perry Lang.</p>
<p>&nbsp;</p>"|2011-11-30
Friday January 27 EU Commissioner for Agriculture Dacian Ciolo&#351; will take part at the 2011/2012 academic year opening at UNISG|Dean Piercarlo Grimaldi and UNISG and Slow Food President Carlo Petrini will introduce&nbsp; Dacian Ciolo&#351; to the University of Gasstronomic Sciences|"<p>This Friday January 27, the European Commissioner for Agriculture and Rural Development Dacian Ciolo&#351; will join students from around the world and Slow Food president Carlo Petrini to inaugurate the 2011/2012 academic year at the University of Gastronomic Sciences (UNISG) in Pollenzo, Italy. <br /><br />Commissioner Ciolo&#351; said he was delighted to see a growing number of students choosing to study at UNISG and the success of graduates in the workforce. &ldquo;The fact that students are finding employment quickly after graduating demonstrates the importance of the approach taken by the University, and more broadly its founder Slow Food, and the relevance it has for meeting the current needs of society,&rdquo; Ciolo&#351; said. <br /><br />More than 1,000 students have come through the doors since the institution was opened in 2004 by Slow Food and the Regions of Piedmont and Emilia Romagna - almost half from outside Italy - to study food production and culture in a multidisciplinary syllabus that takes its cues from Slow Food&rsquo;s philosophy. <br /><br />&ldquo;Young people are the key to transitioning to a better approach to food production, based on the principles of agro-ecology and good, clean and fair,&rdquo; said Slow Food President Carlo Petrini, who was instrumental to the creation of the institution. &ldquo;Their enthusiasm for the recovery of traditional knowledge integrated with the use of new technologies represents a real opportunity to overcome the current crisis that we must invest in. Commissioner Diclo&#351;&rsquo; presence at the UNISG this week is an important recognition of our approach and gives us hope.&rdquo;<br /><br />Ciolo&#351; commented on the important role played by institutions such as UNISG in achieving the goals for Europe&rsquo;s food future. &ldquo;In an increasingly urbanized world, we must preserve the special relationship that binds us to the earth and our food&hellip; The Common Agricultural Policy plays a key role, but it is vital that it is accompanied by initiatives like this that make it possible to strengthen the relationship between agronomy and food.""<br /><br />The official proceedings at the University of Gastronomic Sciences on Friday will be followed by a press conference with European Commissioner Dacian Ciolo&#351; at midday.</p>"|2012-01-19
Dacian Ciolo&#351;, EU Commissioner for Agriculture and Rural Development, inaugurates the Academic Year of UNISG|Ciolo&#351; illustrates a future Common Agricultural Policy that supports the employment of young people in agriculture and gives value to small-scale agriculture|<p>The European Union&rsquo;s Commissioner for Agriculture and Rural Development, Dacian Ciolo&#351;, inaugurated the academic year of Slow Food&rsquo;s University of Gastronomic Sciences (UNISG) last Friday in Bra, Italy. The Commissioner was joined by Slow Food International President Carlo Petrini as well as the university student body during the event, where the Common Agricultural Policy (CAP), EU&rsquo;s legislation package on agricultural policy currently under reform, took a central focus.<br />&ldquo;It gives me great pleasure to take part in the inauguration of the academic year of the University of Gastronomic Sciences. Agronomy and gastronomy share a close bond; our choices regarding one influence the quality of the other. It is for this reason that projects such as those carried along by the university are so important and complement the CAP. They strengthen the direction that we want to give the CAP in support of the organisation of production, sustainability, quality and the promotion of agricultural products. These are the keys to growth and the jobs of tomorrow,&rdquo; said Ciolo&#351;.<br />Slow Food President Carlo Petrini shared the sentiments of the importance of securing future livelihoods in agriculture, emphasizing in particular the importance of protecting small-scale production. &ldquo;The future of small-scale agricultural communities that play a vital role in the defence of landscapes and unique ecosystems is at risk,&rdquo; he said. &ldquo;The current policies concerning rural development have proven to be inadequate in satisfying the needs of these communities. Populations are growing increasingly older and the presence of young people in the agricultural sector is constantly decreasing.&rdquo; Between 2000 and 2007, the number of European farmers under 35 years of age drastically diminished, with the number of young people choosing to work in agriculture dropping by 42%. &ldquo;The abandonment of rural areas results in social decline and a great loss of biodiversity and quality food production,&rdquo; underlined Petrini. &ldquo;For change to take place, new agricultural paradigms that take both traditional and scientific knowledge into consideration are needed. This has been the mission of Slow Food and the Terra Madre network and has guided the work of the UNISG.&rdquo;<br />Since its official opening eight years ago, over 1000 students from more than 60 countries have attended courses at the university. To date, 74% of graduates are employed, with an average of 60% finding jobs within two months of graduation.<br />Ciolo&#351; and Petrini both emphasized the importance of food as well as the cultural, environmental, social, political and economical effects of food production. The extraordinary complexity of food culture is also a foundation of the university&rsquo;s studies. Future agricultural policies should reflect this complexity and actively involve all members of civil society, from farmers to co-producers (conscience consumers).<br />Before the ceremony came to a close, the Commissioner responded to a series of questions from students on pertinent issues: the greening of EU agricultural policies, the diversification of policies in marginal areas and the land grabbing phenomenon in Africa. In his responses, Ciolo&#351; called for an approach of unity through diversity. It is necessary to have common objectives and priorities, but the manner in which these are put in place should depend on regional specificities,&rdquo; he said.</p>|2012-01-27
Online the list of accepted and waitlisted applicants to the Master in FCC: Food, Place, and Identity 2012||"<p>It's online the List of accepted and waitlisted applicants to the Master in Food Culture and Communications: Food, Place, and Identity (start May 2012)</p>
<p><a href=""/pagine/eng/student_services/scholarship_announcements.lasso"">CLICK HERE TO READ AND DOWNLOAD</a></p>"|2012-02-14
Tuesday February 28  Thirty-six new graduates (from nine different Italian regions and five countries) at the University of Gastronomic Sciences.|A new-style degree ceremony for students at Pollenzo. In attendance distinguished guests such as Stefano Rodot&agrave; and Luciana Castellina|"<p>On Tuesday February 28, 36 students from nine Italian regions (Piedmont, Liguria, Val d&rsquo;Aosta, Lombardy, Alto Adige, Lazio, Molise, Sicily and Sardinia) and five countries outside Italy (Switzerland, Germany, United Kingdom, Kenya and India) will graduate at the University of Gastronomic Sciences in Pollenzo. <br /><br />Given the high number of new graduates, for the first time ever the degree ceremony will follow a special procedure and ritual. Students will wear caps and traditional tabards from the Langa district of Piedmont, the dean and professors will wear caps and gowns, and the members of the board of governors and Carlo Petrini. president of the UNISG, will wear tabards.<br />Theses will be discussed in the course of the morning in the Cascina Albertina complex, while in the afternoon students will don their caps and gowns in a solemn ceremony to mark the importance of the event and of their &ldquo;rite of passage&rdquo;. <br />At about 4pm, the graduate procession will walk to the parish church of San Vittore, where it will be met by the university teaching staff and two distinguished special guests &mdash; the politician and journalist Luciana Castellina and the legal scholar Stefano Rodot&agrave; &mdash; who will speak about their own personal degree ceremonies, lives and professional experiences. At 4.30pm, the degree ceremony will begin with the proclamation of the new graduates, which will be followed by music and singing from special guests.<br /><br />The new graduates on the three-year degree course in Gastronomic Sciences are: <br /><br />- From Piedmont:<br />Giulia Mirotti, from Pisano (Novara), with a thesis on &ldquo;Planning a Tour Operating Business with a Gastronomic Trademark&rdquo;. Supervisors Giovanni Perri and Erica Croce, lecturers in Geography and Tourism.<br /><br />Matteo Marello, from Asti, with a thesis on &ldquo;The Sacrality of Food, with special reference to South Korea&rdquo;. Supervisor Piercarlo Grimaldi, dean of the UNISG and lecturer in Cultural Anthropology.<br />&nbsp;<br />Giorgia Turco, from Cuneo, with a thesis on &ldquo;The Stone Vineyard&rdquo;. Supervisor Piercarlo Grimaldi, dean of the UNISG and&nbsp; lecturer in Cultural Anthropology.<br /><br />Marco Astrua, from Turin, with a thesis on &ldquo;Cattle Breeding in the North of the Province of Parma: history, state of the art, evolution&rdquo;. Supervisor Silvio Greco, lecturer in Agricultural and Food Production. <br /><br />Riccardo Boido, from Turin, with a thesis on &ldquo;Luxury Food: a new export company&rdquo;. Supervisor Danielle Borra, lecturer in Economics and Agricultural and Food Law.<br /><br />Ludovico Roccatello, from San Mauro Torinese (Turin), with a thesis on &ldquo;Human Ecology and Traditional Knowledge in the Rumanian Rom Communities of Turin&rdquo;. Supervisor Andrea Pieroni, lecturer in Food Botany, Ethnobotany and Ethnobiology. <br /><br />Alberto Furlan, from Vercelli, with a thesis on &ldquo;The Archimagirus &ndash; The Steward &ndash; The Gastronome. Training the chef and the food manager&rdquo;. Supervisor Antonio Montanari, lecturer in Catering Systems and Technologies.<br /><br />Ruben Novello, from Turin, with a thesis on &ldquo;Evaluation of satisfaction with school meal services in the city of Turin&rdquo;. Supervisor Giuseppe Zeppa, lecturer in Enology and Food Technology Institutions. <br /><br />- From Val d&rsquo;Aosta<br />Elaine Lunghini, from Chatillon (Aosta), with a thesis on &ldquo;The Revaluation of the Gastronomic Heritage of the Val d'Aosta. The importance of territoriality&rdquo;. Supervisor Paolo Corvo, lecturer in Sociology.<br /><br />- From Liguria<br />Silvia Cancellieri, from Cogorno (Genoa), with a thesis on &ldquo;Biopolymers in Food Packaging: considerations on environmental, economic, social and sensory sustainability&rdquo;. Supervisor Franco Fassio, lecturer in Systemic Event Planning and The Systemic Approach to Gastronomy. <br /><br />- From Lombardy <br />Michele Crippa, from Muggi&ograve; (Milan), with a thesis on &ldquo;The Little World of Massimo Spigaroli&rdquo;. Supervisor Valter Cantino, lecturer in Farm and Food Company Management.<br /><br />Isabella Carboncini, from Settala (Milan), with a thesis on &ldquo;Oyster Farming: systems compared, product quality and environmental sustainability&rdquo;. Supervisor Silvio Greco, lecturer in Agricultural and Food Production.<br /><br />Anita Aldighieri, from Curtatone (Mantua), with a thesis on &ldquo;Locanda delle Grazie 2.0&rdquo;. Supervisor Danielle Borra, lecturer in Economics and Agricultural and Food Law. <br /><br />Andrea Calvo, from Tribiano (Milan), with a thesis on &ldquo;&nbsp;The China-Russia agricultural and food export market&rdquo;. Supervisor Danielle Borra, lecturer in Economics and Agricultural and Food Law.<br /><br />Debora Arici, from Brione (Brescia) with a thesis on &ldquo;The Design and Management of an Agroecosystem between scientific research and traditional knowledge for the protection of biodiversity: a case study on the La Ruer Verda farm"". Supervisor Paola Migliorini, lecturer in Plant Production. <br /><br />Alessandro Gabriele Perricone, from Milan, with a thesis on &ldquo;Promoting Tradition: the &lsquo;Alciati model&rsquo;&rdquo;. Supervisor Nicola Perullo, lecturer in Aesthetics.<br /><br />Giulia Giolli, from Milan, with a thesis on &ldquo;The Tools of Eating: hand, spoon, knife, fork&rdquo;. Supervisor Antonio Montanari, lecturer in Catering Systems and Technologies. <br /><br />Giacomo Hassan, from Milan, with a thesis on &ldquo;&nbsp;Logics of Reorganization of Commercial Catering in Lithuania&rdquo;. Supervisor Antonio Montanari, lecturer in Catering Systems and Technologies.<br /><br />Andrea Rosselli, from Milan, with a thesis on &ldquo;The Companies in Expo 2015: transparency, education and promotion&rdquo;. Supervisor Antonio Montanari, lecturer in Catering Systems and Technologies.<br />&nbsp;<br />Ludovico Sironi, from Monza, with a thesis on &ldquo;Indicators for the valuation of environmental sustainability on farms: a case study on P.A.S.M.&rdquo;. Supervisor Paola Migliorini, lecturer in Plant Production.<br /><br />- From Alto Adige<br />Ivo De Pellegrin, from Merano (Bolzano), with a thesis on &ldquo;The processing of agricultural and food products as a means of enhancing local resources: Selected Food, a case in Alto Adige&rdquo;. Supervisor Antonio Montanari, lecturer in Catering Systems and Technologies.<br /><br />- From Lazio<br />Francesco Di Palma, from Sora (Frosinone), with a thesis on &ldquo;When Artisanship Goes Daily. Strategies in the world of craft beer&rdquo;. Supervisor Danielle Borra, lecturer in Economics and Agricultural and Food Law. <br /><br />Giorgia Simeone, from Formia (Latina), with a thesis on &ldquo;Gustatory Perception: the state of the art of a complex problem&rdquo;. Supervisor Nicola Perullo, lecturer in Aesthetics.<br /><br /><br />- From Molise<br />Valeria Pistilli, Vinchiaturo (Campobasso), with a thesis on &ldquo;Food Sales or Gastronomic Sales? Out of house consumption and new consumer trends&rdquo;. Supervisor Danielle Borra, lecturer in Economics and Agricultural and Food Law.&nbsp; <br /><br /><br />- From Sicily<br />Riccardo Vitali, from Sant&rsquo;Agata Li Battiati (Catania), with a thesis on &ldquo;Project for the integration of street food along cultural tourist routes round Catania&rdquo;. Supervisor Giovanni Perri, lecturer in Geography and Tourism.<br />&nbsp;<br /><br />- From Sardinia <br />Viola Capriola, from Capoterra (Cagliari), with a thesis on &ldquo;The relationship between music and food in the systemic planning of sustainable cultural events&rdquo;. Supervisor Franco Fassio, lecturer in Systemic Event Planning and the Systemic Approach to Gastronomy. <br /><br /><br />- From Switzerland<br />Valentina Tamborini, from Sonvico (Lugano), with a thesis on &ldquo;A project to promote the Malcantone region and winegrowing in Ticino&rdquo;. Supervisor Paolo Corvo, lecturer in Sociology.<br /><br /><br />- From Germany <br />Annelie Bernhart, from Erlenfurt (Germany) with a thesis on &ldquo;The Impact of Globalization on Traditional Ecological Knowledge Systems of the Khasi Tribe in North-East India&rdquo;. Supervisor Piercarlo Grimaldi, lecturer in Cultural Anthropology. <br /><br />Florian Paul Minzlaff, from Berlin, with a thesis on &ldquo;Sandbox Viticulture: a Cultural and Socio-economic Evaluation of Wine Production in Germany's Brandenburg&rdquo;. Supervisor Yann Grappe, lecturer in the History of Wine.<br /><br />Elisabeth Paul, from Quedlingburg, with a thesis on &ldquo;Modern Animal Welfare Standards in Traditional Breeding Systems - How Slow Food Can Make a Difference: The Case of Slow Food Presidia Meat Products in Italy&rdquo;. Supervisor Silvio Greco, lecturer in Agricultural and Food Production. <br /><br />Andrea Pommerenke, from Frankfurt, with a thesis on &ldquo;Energy sustainability in farming: evaluation with qualitative and quantitative energy indicators of farms in &nbsp;the Milan South Agricultural Park&rdquo;. Supervisor Paola Migliorini, lecturer in Plant Production.&nbsp; <br /><br /><br />- From the United Kingdom<br />Benedict Reade, from Edinburgh, with a thesis on &ldquo;Biotechnology and Flavour Innovation in the New Nordic Cuisine&rdquo;. Supervisor Gabriella Morini, lecturer in Molecular Sciences and Molecular Aspects of Taste. <br /><br /><br />- From India<br />Rahul Mark Antao, from Mumbai, with a thesis on &ldquo;The Positive Aspects of Globalisation Bridging Networks in the State of Meghalaya, India&rdquo;. Supervisor Piercarlo Grimaldi, lecturer in Cultural Anthropology. <br /><br /><br />- Dal Kenya<br />John Ngugi Njoroge, from Nakuru, with a thesis on &ldquo;The Sustainability of the Thousand Gardens in Africa Project. A Case Study in Kenya&rdquo;. Supervisor Paola Migliorini, lecturer in Plant Production.<br /><br /><br />The new graduates on the two-year course in Promotion and Management of the Gastronomic and Tourist Heritage are:<br />&nbsp;<br />Anke Klitzing, from Berlin (Germany), with a thesis on &ldquo;Gastronomy, a System of Communication &ndash; Study Finds: the Gastronomical Discourse in Newspapers&rdquo;. Supervisor Giacomo Festi, lecturer at the Workshop of Writing and Analysis of Food Advertising. <br /><br />Luca Michelotti, from Savona, with a thesis on &ldquo;Television Chefs: how cooking reinterprets itself on television&rdquo;. Supervisor Pierluigi Basso, lecturer in Communication.</p>"|2012-02-24
Tuesday 28 February - A Special Degree Ceremony and Celebrations for 36 New Graduates|Solemnity, emotion and exceptional guests: Luciana Castellina, Stefano Rodot&agrave;, Roberto Vecchioni. Plus music from Roy Paci and Yoyo Mundi<br /> <br /> CLICK TO SEE PHOTOS AND A VIDEO OF THE EVENT|"<p>The degree ceremony held on February 28 last was solemn, but also exciting. <br />Thirty-six students discussed their theses, donned the classic black &ldquo;tabard&rdquo; (the traditional cloak of the peasants of Piedmont&rsquo;s Langa hills), the ornamental orange UNISG cap, and marched in a procession with lecturers and representatives of the Board of Governors along the road to the neo-Gothic parish church of San Vittore, where they were welcomed by special guests Luciana Castellina, Stefano Rodot&agrave; and Roberto Vecchioni. <br /><br />The three then spoke about their own graduation days. &ldquo;More than the day itself I remember the day after, the one when you wonder what you&rsquo;re going to do with your life,&rdquo; recalled Castellina, a Roman journalist and writer. &ldquo;I graduated with a thesis on agrarian law and I learned a lot by studying the peasants&rsquo; struggles for the land.&rdquo; <br /><br />&ldquo;My graduation day wasn&rsquo;t very spectacular either,&rdquo; said Stefano Rodot&agrave;, a legal scholar. &ldquo;I felt stronger feelings years later at the degree ceremony of a youngster from a peasant family in Macerata where I was a professor at the university. Composure and emotion. What I can say is that the most important things are knowledge and culture: values that you are sure to take away with you.&rdquo; <br /><br />The teacher and singer-songwriter Roberto Vecchioni was more light-hearted. &ldquo;After twenty minutes&rsquo; speaking about my thesis on Latin lyrics, I realized I was in the wrong lecture hall!&rdquo; he recalled. &ldquo;Anyway, I want to remind you that the professors you have here are important. In general, professors take you by the hand and lead you into life. The most important thing for you is to have a job that&rsquo;s well considered and gratifying. It&rsquo;s not important to become successful but to be part of society and have a role in it. Culture will give you the certainty that you&rsquo;re in the right place.&rdquo; <br /><br />The ceremony was followed by singing and music from Roberto Vecchioni himself, trumpet-player Roy Paci, the Yoyo Mundi, the Raviole al Vin folk group and the UNISG students&rsquo; choir.<br /><br />A moment of emotion shared by all present. <br /><br />Congratulations to all the new graduates and good luck for the future! <br /><br />Photographs and videos of the event from La Repubblica e La Stampa:</p>
<p><br /><strong><a href=""http://torino.repubblica.it/cronaca/2012/02/28/foto/i_nuovi_dottori_del_gusto_dell_universit_di_pollenzo-30671401/1/"">http://torino.repubblica.it/cronaca/2012/02/28/foto/i_nuovi_dottori_del_gusto_dell_universit_di_pollenzo-30671401/1/</a><br /><br /><a href=""http://mm.lastampa.it/multimedia/cuneo/lstp/1579/"">http://mm.lastampa.it/multimedia/cuneo/lstp/1579/</a><br /><br /><a href=""http://mm.lastampa.it/multimedia/cuneo/lstp/1588/"">http://mm.lastampa.it/multimedia/cuneo/lstp/1588/</a></strong></p>"|2012-03-01
March 5 2012 Master graduation cerimony at UNISG|25 students from twelve countries on University of Gastronomic Sciences Master course in &ldquo;Food Culture and Communications&rdquo; discussed their theses|"<p>On Wednesday March 7 and Thursday March 8, 25 students from twelve countries on University of Gastronomic Sciences Master course in &ldquo;Food Culture and Communications&rdquo; discussed their theses. <br />The diploma ceremony was held on Friday March 9.<br />Here is a list of the students and the titles of their theses. <br />Cristiane Arantes, 35, Brazil, &ldquo;Rice World, Water World, Acquerello World&rdquo;.<br />Alecia Ball, 31, USA,&nbsp; &ldquo;Embracing Chaos - An Argument for Anarchy in Wine Tasting&rdquo;.<br />Cornell Bar, 25, USA,&nbsp; &ldquo;Planting the seeds of a movement: The birth of farm-to-table restaurants in the US and the building of communities&rdquo;.<br />Kerstin Bergmann, 46, Germany,&nbsp; &ldquo;Good, Clean and Fair in China: CSA Farming and the Farmer's Market in Beijing&rdquo;.<br />Lucija Bilandzic, 26, Croatia, &ldquo;Dva srca i kuhaa d.o.o&rdquo;.<br />Marcela Caldas, 53, Colombia, &ldquo;Buried Treasure: the role of urban agriculture in community sustainability&rdquo;.<br />Kunal Chandra, 24, India, &ldquo;Gastromory: creating food memories&rdquo;.<br />Rose Colon, 31, USA, &ldquo;The Importance of Spice Education: Viewing Food History Through the Lens of Spice&rdquo;.<br />Rosanna Consiglieri Benavente, 30, Peru, &ldquo;Golden Egg, Curating Cuisine&rdquo;.<br />Catherine Desforges, 29, Canada, &ldquo;Going from student to teacher - The UNISG experience from a student and teacher's perspective&rdquo;.<br />Eleanor Frances Poulton, 24, United Kingdom, &ldquo;Tradition and Innovation. A Study of Contemporary Distilleries in England&rdquo;.<br />Peter Engelmayer, 49, Germany, &ldquo;FOOD MARKETS - IN THE BELLY OF THE CITY&rdquo;.<br />Luca Grasselli, 26, Italy, &ldquo;Sustainability in Small-Scale Farms&rdquo;.<br />Douglas Hiza, 64, USA, &ldquo;The Role of Social Capital in Promoting and Sustaining Small Producers&rdquo;.<br />Jenny Isenborg, 29, Sweden, &ldquo;Learning from good Scandinavian examples: A search for a school garden model for S&ouml;dert&auml;lje municipality&rdquo;.<br />Chelsea Lepore, 23, USA, &ldquo;P&uacute;t&aacute;o Ji Uncorking a New Dynasty: The Revolution of the Chinese Wine Market&rdquo;.<br />Anita Margic, 30, Croatia, &ldquo;Reflections on the mission of haute cuisine chefs through my experience at Piazza Duomo&rdquo;.<br />Nathalie Stevens, 30, Belgium, &ldquo;An Italian Culinary Web shop... or how to transform a year of UNISG classes into a real life job project&rdquo;.<br />Alexandra Molinaro, 27, USA, &ldquo;The Good Food Awards: A 'Do Tank' redefining 'Good Food'&rdquo;.Molly Jean Ongaro, 24, USA, &ldquo;Minnesota Small Business Marketing Menu&rdquo;.<br />Maya Hann-Byrd, 26, USA,&nbsp; &ldquo;Meatscapes: A Comparison of the Traditional Italian vs. the Contemporary American Meat Culture&rdquo;.<br />Shakirah Simley, 26, USA, &ldquo;Hunger in the Heart of the City: Healthy Food Access in a Challenging Urban Environment&rdquo;.<br />Mariana Marshall Parra, 25, Brazil, &ldquo;AMMA chocolate - applying the notion of terroir on Brazilian reality&rdquo;.<br />Mary Vaughan, 27, USA, &ldquo;From I. Beeton to the iPad: &nbsp;Embedded Narratives in Recipes Across History&rdquo;.<br />Lauren Duttenhofer, 24 , USA, &ldquo;EVERYTHING BUT THE MOO: The supply chain: From Farm to Frank's&rdquo;.</p>"|2012-03-08
"Discovering ""Old Europe"": 8 new study trips for UNISG students"|This time round Europe was the destination for eight groups of students. From March 11-18, they visited, respectively, Austria, Croatia, Germany, Greece (visited by two groups, one of which went to Crete). Portugal, the Czech Republic and&nbsp; Spain|"<p><img src=""file:///Users/aabbona/Library/Caches/TemporaryItems/moz-screenshot-1.jpg"" alt="""" /><img src=""file:///Users/aabbona/Library/Caches/TemporaryItems/moz-screenshot-2.jpg"" alt="""" />The University of Gastronomic Sciences study trips are proceeding without respite.<br />This time round Europe was the destination for eight groups of students. From March 11-18, they visited, respectively, Austria, Croatia, Germany, Greece (visited by two groups, one of which went to Crete). Portugal, the Czech Republic and&nbsp; Spain. <br /><br />The trip to Austria began with a meeting with Slow Food Youth Vienna Potluck on the subject of &ldquo;Pollenzo&ndash;Vienna&rdquo;. Over the next few days, the attention of students was captured by typical Austrian produce: they discovered traditional Viennese confectionery at Demel K.U.K. Hofzuckerb&auml;cker, attended a workshop at Herwig Gasser, enjoyed the bread at the artisan Gragger bakery, found out more about pit cabbage, a Slow Food presidium product typical of Vienna and tasted pumpkin seed oil at &Ouml;lm&uuml;hle H&ouml;fler in Kaindord. They also visited Labonca Bio-Hof, the company that produces Zotter chocolate, and the Naschmakt, Kutschermarkt and Karmelitanermarker food markets.<br />During the trip, the students also visited the Weimar Caf&egrave; to discover the Vienna caf&egrave; tradition, a UNESCO heritage of humanity, the&nbsp; Slow Food presidium Gemischter Satz wineshop, the Jurtschitsch wineshop, the wine museum at Langenlois in the Kamptal region and the organic Gereigger farm.<br />Finally, a dinner with Slow Food cooks at Irenes Cattering on Monday March 12 provided an opportunity to present the &ldquo;Slow Food Cooks&rdquo; project, while another at the Gallbrunner&nbsp; restaurant gave students a chance to discover Stryian cuisine.<br /><br />On their arrival in Croatia the students took up accommodation at the Kezelei eco-agritourist farm. Here they visited the farm itself, tasted its wines and attended a presentation of traditional regional cooking. This was followed by a cookery workshop in which they saw Kotlovina, a fiery local pork and sausage stew, the being made. &nbsp;<br />Over the next few days, the students were welcomed as guests at the Degrassi winery, owned by the extra virgin olive oil producer Agrofin, and the Roxanich farm, where they were treated to a wine tasting and a dinner. They also visited the Agrolaguna farm and the Coronica winery. <br />During their stay, the students also had the chance to set off at half past five in the morning to take part in a fishing trip with the fishermen of Novigrad.<br />On Unije, the group attended a lecture on sustainable development on the island delivered by Robert Nikolic, leader of the Unije Slow Food convivial. Here too they were able to go out with the local fisherman. In the course of a tour of the island, the students were also treated to a presentation of natural resources, such as the Istrian Arbit&nbsp; cattle breed, olive groves and pathways. <br />On the island of Pag, they visited an oil producer and enjoyed a tasting dinner with the local Slow Food convivium. The following day they visited the local salt museum and saw how the production process works. <br /><br />The trip to Germany also included a packed schedule of visits to agrifood companies: for example, to the Van Volxem winery in Wiltingen/Oberemmel, the M&uuml;ller Karl estate in Kanzern, with a tasting of spumante and local ham,&nbsp;&nbsp; the Steillagenzentrum winery near Bernkastel-Kues, where students were treated to a tasting. Particularly important was the visit to the world famous J. J. Pr&uuml;m winery. In &Uuml;rzig, Johannes Schmitz's Robenhof estate laid on a demonstration of hillside winegrowing techniques. Last but not least, the group visited the R&ouml;merhof and Leitzgen estates and took part in a tasting at the latter.<br />There was no lack of other activities. Accompanied by&nbsp; the enologist-historian Matthias Porten, the students and their tutors visited Trier, where they heard an interesting talk on local winegrowing. The following day, the students moved on to Cochem, where they visited the historic mustard mill.&nbsp; There followed a meeting with Rolf Haxel, president of the Moselle winegrowers, and a lecture on the terracing of the local vineyards, supplemented by an in loco demonstration by technician F. J. Treis.<br />On the last day of the trip, the group took a walk through the steepest vineyard in Europe.<br /><br />On arrival in Greece the UNISG group visited the Kyr-Yianni winery, then took part in a tasting. They then went on to meet a beekeeper, after which they travelled to Thessaloniki, where over the following days they visited the historic Bodoni bakery, famous for its bouyatsa, a custard pastry, other producers in the center of town, and a bakery where they make koulouri, a circular bread with sesame seeds. They also visited a number of koulouri and salep pastry vendors. In Thessaloniki, for the first time in the history of the UNISG study trips, students visited a producer of dolmadakia, stuffed vine leaves. After this interesting experience, they attended a lecture on archaeology by Professor Soultana of the Aristotelis University. <br />The day of Wednesday March 14 was given over to a tour of various parts of the Calcidica peninsula. In Ammouliani, the students met the local fishermen and went out with them in the bay of Monte. They then visited Karagianni, a goat's cheese producer, and the Claudia Papagianni wine cellar. The tour ended with a cookery workshop at the&nbsp;&nbsp; Bakatsianos restaurant.<br />The following day the group visited a fisherman on Lake&nbsp; Vegoritida who gave them a lecture on catching river prawns. They then moved on to the Ktima Alpha winery. <br />On the Friday the students were guests at the Modiano central market, the largest in the city, where they spoke to&nbsp; souvlaki and gyros kebab sellers. Finally, they made a tour of the Vergina archaeological site, where they saw the tombs of the kings of Macedonia, and visited a number of popular&nbsp; food canteens (the most famous on nighttime excursion, which began at 10 o'clock pm). &nbsp;<br /><br />The other group that visited Greece spent their time on the island of Crete. The schedule was as packed as usual to give students the opportunity to have as fallen idea as possible of the various realities that combine to give the island its uniqueness. <br />On the Monday the students visited the Orthodox Academy of Crete (OAC), which played an important part in their trip.&nbsp; Here they were given an introduction to the OAC's work by E. Larentzakis and took part in an iconography workshop with V. Meichaneitsidis and K. Stefanak. During their stay, they also heard lectures on Cretan savory pies, typical cakes, island herbs, fish and the traditional diet.&nbsp; They also visited OAC's EuroMediterranean Youth Centre in Nopigia.<br />The schedule also envisaged a number of trips within the trip. At Rodopou, for example, students met Georgakakis, a honey and rakomelo producer, while in Drakona they were welcomed to a family farm whose proprietors they interviewed for the ""Granaries of Memory"" project. Other interviews were organized at the ancient village of Milia and the Psillakis family business in Zymvragou.<br />On the Tuesday the students visited the&nbsp; Ellenaki Argivo in Vouves, where they saw one of the oldest olive trees in the world and toured the local museum. They also attended a cookery lesson featuring traditional dishes such as pies, tarts and moussaka.<br />Over the following days, the students visited the Museum of Cretan Flora, the botanical gardens (where they received a lesson on cooking with wild herbs), the Elaiourgio Museum,with its display of old oil presses (where they tasted olive oil-baed products), the Chrysopigi Monastery with its organic cultivations, the Harma and Syrili brewery, the Manousakis family winery in Vatolakos and the Biolea family business in Astrikas.<br />On the Saturday, finally, they visited the Papagiannakis family dairy in Pervolakia and the Stavrianoudakis livestock farm and dairy in Xerosterni.<br /><br />The students on the trip to Porto in Portugal attended a number of&nbsp; lectures. At the Instituto dos Vinhos do Douro e Porto they learned about the Douro region, viticulture, evaluation, vinification and aging methods, Port and Douro's AOC wines. The group then visited the institute's laboratories and tasting room, where they heard about various aspects of local wine production (control and certification, denominations of origin and geographical indications, legal status, the principle of territoriality and other restrictions, Portuguese wine organizations, the private and public spheres and the Douro wine and Port market). <br />Particularly interesting was the tour of the wine cellars in Vila Nova de Gaia. In the following days the students embarked on a number of visits: more specifically, to the community of Pereiros, the Quevado winery, the shepherds who breed the indigenous Churra de terra quente sheep, the cheesemakers of Terrincho, the Maritime Museum of Ilhavo,&nbsp; a company which dries and freezes codfish, a historical&nbsp; exhibition of cod fishing boats, the traditional Mercado do Bolh&atilde;o and the old part of the city.<br /><br /><br />On Monday March 12, the students who travelled to the&nbsp; Czech Republic attended a lecture on the country's cooking, traditions and agricultural produce with the students at the University of Hospitality Management in Prague. They then visited a traditional butcher's shop, where they tasted some cured meats, and the &ldquo;Toulcv Dvr&rdquo; Centre, which promotes sustainable food production and food education. &nbsp;<br />On the following days the students toured the city of Prague, visiting a farmers' market with local market organizers and producers, who described the characteristics of the products on sale. From Wednesday 14 to Thursday 15, they visited a dairy producing goat's milk and cheese in&nbsp; Sosuvka and the Mendel University, where they were treated to a presentation of organic production in the Czech Republic and an analysis of the food industry from the Communist period to the present day. On the same days, in the Slovacko area of southeast Moravia the group visited the old orchards of service trees, typical locally, and traditional sheep folds. After the visit, the group saw a pig being slaughtered using local methods and partook of a traditional lunch of the various parts of the pig. The women of the Kozoj&iacute;dsk&yacute;mi Kuchakami association then conducted an interactive cookery lesson on Moravian cakes.&nbsp; &nbsp;<br />During their visit to the regional museum in the castle of&nbsp; Mikulov, the students followed a presentation of viticulture in the area. This was followed by an excursion through the vineyards and visits to local wine producers. &nbsp;<br />On the last day, Saturday, they visited a fish farm in the Pohoelice area and enjoyed a lunch of local fish. <br /><br />Spain was also a destination for a UNISG study trip. On the Monday, on the Gran Via in Madrid, students met the local Slow Food leader, Juan Bureo, after which they visited the campus of the University of Alcal&aacute; and the&ldquo;Rey Juan Carlos I&rdquo; botanical gardens, where they met the director of the organic garden, Dr Rosendo Elvira. The latter gave a brief talk about projects developed with students, such as &ldquo;The Organic Garden&rdquo;, &ldquo;Communication to society of climate change and its consequences"" and &ldquo;Box growing and other domestic growing systems"". On the same morning they visited: the Faculty of Environmental Sciences, where the principal, Dr Rosa Vicente, gave a brief lecture on rural development and its environmental impact in the autonomous community of Madrid; Vega Caraba&ntilde;a, a producer of fruit, vegetables and excellent olive oil; the Cachopo farm, which produces organic fruit, vegetables and preserves. The following days were packed with events. <br />The students visited Colmenare&ntilde;a and Bionda de El Molar sheep farms (both native breeds on the verge of extinction), the La Paz market and Los Mostenses, the historic market that became a favorite haunt for gourmets. The students subsequently visited the Bodegas Ricardo Benito winery in Navalcarner and the La Cabezuela dairy farm, which produces goat's milk cheese and other produce, and met a goat breeder in Guadarrama. <br />At Arenas de San Pedro, the group received a talk on the&nbsp; specific characteristics of the Ti&eacute;tar valley and the Province of&nbsp; Avila, after which they toured the town itself. <br />On Thursday 15, students took a nature walk among the cherry, fig and chestnut orchards typical of the area, El Hornillo and El Arenal in particular, visited Cuevas del Valle to admire the popular architecture, Roman roads and grottoes of the area (accompanied by Santos Jimenez), met the president of the San Pedro Bautista cooperative in San Esteban del Valle and visited the La Moraleda oil company's olive press. <br />On the Friday the group met members of the Avile&ntilde;a Negra&nbsp; cattle breeders' association, who delivered a brief lecture on the characteristics and history of the breed. This was followed by a visit to the Finca Dehesa de la Serna livestock farm, accompanied by the owner, Beatriz Sierra, a member of Slow Food. <br />The last meetings of the trip were with the director of the Candeleda goat breeding cooperative and the heads of an associate dairy and a breeder. <br />The trip came to a memorable end on Saturday 17 when members of Slow Food Gredos Ti&eacute;tar laid on a special lunch&nbsp; for the group at the Posada El Canchal.</p>"|2012-03-18
French anthropologist Marc Augé in Bra thanks to the UNISG and the literary and music festival Collisioni|On Wednesday March 28, at the Cassa di Risparmio di Bra Auditorium|"<p><img src=""file:///Users/aabbona/Library/Caches/TemporaryItems/moz-screenshot-3.jpg"" alt="""" />At 9pm on Wednesday March 28, at the Cassa di Risparmio di Bra Auditorium at via Principi di Piemonte 12, the French anthropologist Marc Aug&eacute; will be talking about the subject of &ldquo;Future&rdquo; with Marino Niola, an anthropologist at the Suor Orsola Benincasa University in Naples. <br />The lecture is part of the &ldquo;Future Scenarios&rdquo; project promoted by the University of Gastronomic Sciences. Admission is free. <br /><br />One of the most important African scholars of all time, over the last 20 years Aug&eacute; has also become a leading light of anthropology in late modernity. <br />In the world as we know it, the shortcomings and fears of the present have laid claim to the idea of &ldquo;future&rdquo;. Onto the future we project our hopes of redemption and expectations of progress: from the future we fear some sort of apocalypse. <br />Yet maybe there is a way of looking to time to come that is less doomed to failure. Maybe is possible to strip it of the many chiaroscuros that have so far proved to be mere burdens without propitiating or averting anything. After all, the myth of the future mirrors the myth of origins. <br />As an anthropologist, Marc Aug&eacute; is familiar with a plurality of places and times, which is precisely why he is able to recognize the non-places and non-time which we experience very day. Accustomed to coming to terms with both the fullness and the low intensity of meaning, he reasons on the future from a different perspective: for him, it is an excess of vision and preconstituted representations that makes it impossible to conceive change from concrete historical experience. With a veritable wing-stroke, Aug&eacute; joins science and future to restore honor to the aspect of science that most diverges from excess and arrogance and the damage they have wrought on the planet. It is only through systematic questioning of the notions of certainty, truth and totality that we can break the magic circle that levels the future over an eternal, hallucinated present. &nbsp;<br /></p>"|2012-03-23
Degree Ceremony, Friday April 20, for eleven students on the Graduate Degree Course|Graduands from Italy &mdash; Piedmont, Lombardy, Veneto, Tuscany, Abruzzo, Puglia &mdash; and from France|"<p>
<p>On Friday April 2012, at nine o&rsquo;clock, in the Aula Magna of the University of Gastronomic Sciences in Pollenzo, the degree ceremony will be held for eleven students on the &ldquo;Graduate Degree Course in the Promotion and Management of the Gastronomic Heritage and Tourism&rdquo;. Here is the list of the students, ten from different Italian regions, and one from France.&nbsp;</p>
<p><strong>Piedmont</strong></p>
<p>Silvia Federica Boldetti, 25, Turin, with a thesis on &ldquo;Il dolce: indagini semiotiche per progettare un locale dedicato&rdquo; (Sweetness: semiotic studies to plan a dedicated eating place). Supervised by Pierluigi Basso, lecturer in Semiotics and Food Communication;&nbsp;</p>
<p>Eliana Bruno, 25, Castagnole delle Lanze (Asti), with a thesis on &ldquo;Cascina Castiglione Nuovo: l'acqua e la terra. Elementi di caratterizzazione per una riscoperta del territorio, anche in chiave progettuale&rdquo; (Cascina Castiglione Nuovo: water and the earth. Characterizing elements for a rediscovery of the local area with a view to future planning). Supervised by Giovanni Perri, lecturer in Enogastronomic Tourism and Geography;</p>
<p>Michela Bunino, 26, Torre Pellice (Turin), with a thesis on &ldquo;The Ten Values of Food. A planning proposal for a new form of gastronomic communication&rdquo;. Supervised by Franco Fassio, lecturer in&nbsp; Systemic Approaches to Gastronomy;&nbsp;</p>
<p>Edoardo Sangalli, 25 anni, Pancalieri (Turin), with a thesis on &ldquo;Riscoperta e valorizzazione delle aree marginali: la viticoltura eroica&rdquo; (The Rediscovery and Promotion of Marginal Areas: Heroic Viticulture). Supervised by Giovanni Perri, lecturer in Enogastronomic Tourism and Geography;</p>
<p>Paolo Torrero, 25, Diano d&rsquo;Alba (Cuneo), with a thesis on &ldquo;Premiato Pastificio Afeltra: tradizione ed innovazione&rdquo; (Premiato Pastificio Afeltra: tradition and innovation). Supervised by Claudio Malagoli, professor of Agrifood Economics.&nbsp;</p>
<p><strong>Lombardy</strong></p>
<p>Mattia Oriani, 25, Cusano Milanino (Milan), with a thesis on ""Made in Italy: utopia o realt&agrave;?"" Analisi di mercato e nuove frontiere di sviluppo del progetto Academia Barilla per la difesa e la promozione della cultura enogastronomica italiana&rdquo; (Made in Italy: utopia or reality? Market analysis and new frontiers of development for the Academia Barilla project for the defense and promotion of Italian enogastronomic culture). Supervised by Claudio Malagoli, professor of Agrifood Economics.&nbsp;</p>
<p><strong>Veneto</strong></p>
<p>Matteo Breda, 24, Padua, with a thesis on &ldquo;Formaggio in Villa: il gusto di organizzare un evento&rdquo; (&lsquo;Formaggio in Villa&rsquo;: a taste for event organizing). Supervised by Giacomo Festi, lecturer in Food Writing and Advertising.&nbsp;</p>
<p><strong>Tuscany</strong></p>
<p>Luca Girolami, 24, Serravalle Pistoiese (Pistoia), with a thesis on&nbsp; &ldquo;Volontariato e territorio. Il caso Dynamo Camp&rdquo; (Voluntary work and Local Area. The Dynamo Camp case). Supervised by Paolo Corvo, lecturer in Sociology.</p>
<p><strong>Abruzzo</strong></p>
<p>Giovanni Angelucci, 25, Chieti, with a thesis on &ldquo;I patrimoni della gastronomia cubana: i Granai della memoria&rdquo; (The Cuban Gastronomic Heritage: Granaries of Memory). Supervised by Piercarlo Grimaldi, dean and lecturer in&nbsp; Cultural Anthropology.&nbsp;</p>
<p><strong>Puglia</strong></p>
<p>Mariangela Longo, 24, San Vito dei Normanni (Brindisi), with a thesis on &ldquo;Il modello distributivo per il cibo di qualit&agrave;: il caso Selecta&rdquo; (The distribution model for quality food: the case of Selecta). Supervised by Valter Cantino, lecturer in Agrifood Business Management.</p>
<p><strong>France</strong></p>
<p>Norma Marie Jeanine Paoli, 27, Bandol, with a thesis on &ldquo;Les aliments font escale: la n&eacute;gociation des valeurs gastronomiques au march&eacute; de Rungis&rdquo; (Food makes a stop: the negotiation of gastronomic values at the Rungis market). Supervised by Giacomo Festi, lecturer in Food Writing and Communication.&nbsp;</p>
<p>&nbsp;</p>
</p>"|2012-04-17
May 2 2012 in Pollenzo: Communicating Food Sustainability: Languages, Narratives, Policies, international seminar organized by UNISG and the USItaly Fulbright Commission||"<p><!--[if gte mso 9]><xml> <o:DocumentProperties> <o:Template>Normal</o:Template> <o:Revision>0</o:Revision> <o:TotalTime>0</o:TotalTime> <o:Pages>1</o:Pages> <o:Words>432</o:Words> <o:Characters>2467</o:Characters> <o:Lines>20</o:Lines> <o:Paragraphs>4</o:Paragraphs> <o:CharactersWithSpaces>3029</o:CharactersWithSpaces> <o:Version>11.1539</o:Version> </o:DocumentProperties> <o:OfficeDocumentSettings> <o:AllowPNG /> </o:OfficeDocumentSettings> </xml><![endif]--><!--[if gte mso 9]><xml> <w:WordDocument> <w:Zoom>0</w:Zoom> <w:DoNotShowRevisions /> <w:DoNotPrintRevisions /> <w:HyphenationZone>14</w:HyphenationZone> <w:DisplayHorizontalDrawingGridEvery>0</w:DisplayHorizontalDrawingGridEvery> <w:DisplayVerticalDrawingGridEvery>0</w:DisplayVerticalDrawingGridEvery> <w:UseMarginsForDrawingGridOrigin /> </w:WordDocument> </xml><![endif]--> <!--StartFragment-->
<p class=""MsoNormal""><span lang=""EN-US"">On Wednesday May 2 2012, from 9am to 1pm, an international seminar will be held in the assembly hall of the University of Gastronomic Sciences in Pollenzo. Organized in collaboration with the US&ndash;Italy Fulbright Commission, it will be conducted in English and will address the subject of &ldquo;<em>Communicating Food Sustainability:Languages, Narratives, Policies&rdquo;</em>. </span></p>
<p class=""MsoNormal""><span lang=""EN-US"">The event is sponsored by the University of Gastronomic Sciences and the Fulbright Commission for cultural exchanges between Italy and the United States, which promotes opportunities for study, research and teaching in the two countries through scholarships and grants.</span></p>
<p class=""MsoNormal""><span lang=""EN-US"">Attending the seminar will be Piercarlo Grimaldi, dean of the <span>&nbsp;</span>University of Gastronomic Sciences and master of ceremonies; Simone Cinotto, history lecturer at the University of Gastronomic Sciences, who will act as chair; Maria Grazia Quieti, director of the US-Italy Fulbright commission, who will present an &ldquo;Overview of the Fulbright Program and Cultural Exchanges&rdquo;; Daniel Philippon, a Fulbright scholar and student at the University of Arizona, who will speak on the subject of &ldquo;Inspiring Change: How Literature Shaped the Sustainable Food Movement&rdquo;; and Audun Lem of FAO, who will explain &ldquo;The links between responsible fisheries, responsible fish trade and responsible fish consumption&rdquo;.</span></p>
<p class=""MsoNormal""><span lang=""EN-US"">The following case studies will also be presented: </span></p>
<p class=""MsoNormal""><span lang=""EN-US"">Paolo Corvo, lecturer in sociology at the University of Gastronomic Sciences, &ldquo;Feeding Milan: South Park and Expo 2015&rdquo;;</span></p>
<p class=""MsoNormal""><span lang=""EN-US"">Giacomo Festi, lecturer in food writing and advertising at the University of Gastronomic Sciences, &ldquo;Promoting sustainability on different new media platforms: languages and strategies&rdquo;; </span></p>
<p class=""MsoNormal""><span lang=""EN-US"">Megan Frances McGowan, Fulbright student at the University of Gastronomic Sciences, &ldquo;Sustainable Nutrition Education in New York City Schools&rdquo;.</span></p>
<p class=""MsoNormal""><span lang=""EN-US""><!--[if !supportEmptyParas]-->&nbsp;<!--[endif]--></span></p>
<p class=""MsoNormal""><span lang=""EN-US"">Schedule:</span></p>
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<p class=""MsoNormal""><span lang=""EN-US"">INTERNATIONAL SEMINAR </span></p>
<p class=""MsoNormal""><span lang=""EN-US""><strong>&ldquo;Communicating Food Sustainability: Languages, Narratives, Policies&rdquo; </strong></span></p>
<p class=""MsoNormal""><span lang=""EN-US"">Assembly Hall, University of Gastronomic Sciences, Pollenzo</span></p>
<p class=""MsoNormal""><span lang=""EN-US"">May 2, 2012 9am-1pm </span></p>
<p class=""MsoNormal""><span lang=""EN-US""><!--[if !supportEmptyParas]-->&nbsp;<!--[endif]--></span></p>
<p class=""MsoNormal""><span lang=""EN-US"">Welcome Address </span></p>
<p class=""MsoNormal""><span lang=""EN-US""><strong>Piercarlo Grimaldi</strong></span><span lang=""EN-US"">, Dean, University of Gastronomic Sciences, </span></p>
<p class=""MsoNormal""><span lang=""EN-US"">Chair<strong> </strong></span></p>
<p class=""MsoNormal""><span lang=""EN-US""><strong>Simone Cinotto</strong></span><span lang=""EN-US"">, University of Gastronomic Sciences, </span></p>
<p class=""MsoNormal""><span lang=""EN-US""><strong><!--[if !supportEmptyParas]-->&nbsp;<!--[endif]--></strong></span></p>
<p class=""MsoNormal""><span lang=""EN-US""><strong>Maria Grazia Quieti</strong></span><span lang=""EN-US"">, Director US-Italy Fulbright Commission </span></p>
<p class=""MsoNormal""><span lang=""EN-US"">&ldquo;Overview of Fulbright Program and Cultural Exchanges&rdquo; </span></p>
<p class=""MsoNormal""><span lang=""EN-US""><strong>Daniel Philippon</strong></span><span lang=""EN-US"">, Fulbright Scholar, University of Minnesota, </span></p>
<p class=""MsoNormal""><span lang=""EN-US"">&ldquo;Inspiring Change: How Literature Shaped the Sustainable Food Movement&rdquo; </span></p>
<p class=""MsoNormal""><span lang=""EN-US""><strong>Maria Grazia Quieti</strong></span><span lang=""EN-US"">, US-Italy Fulbright Commission, </span></p>
<p class=""MsoNormal""><span lang=""EN-US"">&ldquo;Discourses on Food and Sustainability in Trade Negotiations&rdquo; </span></p>
<p class=""MsoNormal""><span lang=""EN-US""><strong>Audun Lem</strong></span><span lang=""EN-US"">, FAO, </span></p>
<p class=""MsoNormal""><span lang=""EN-US"">&ldquo;The Links between Responsible Fisheries, Responsible Fish Trade and Responsible Fish Consumption&rdquo;</span></p>
<p class=""MsoNormal""><span lang=""EN-US""><span>&nbsp;</span></span></p>
<p class=""MsoNormal""><span lang=""EN-US""><strong>CASE STUDIES</strong></span><span lang=""EN-US""> </span></p>
<p class=""MsoNormal""><span lang=""EN-US""><strong>Paolo Corvo</strong></span><span lang=""EN-US"">, University of Gastronomic Sciences</span></p>
<p class=""MsoNormal""><span lang=""EN-US"">&ldquo;Feeding Milan: South Park and Expo 2015&rdquo; </span></p>
<p class=""MsoNormal""><span lang=""EN-US""><strong>Giacomo Festi</strong></span><span lang=""EN-US"">, University of Gastronomic Sciences </span></p>
<p class=""MsoNormal""><span lang=""EN-US"">&ldquo;Promoting Sustainability on Different New Media Platforms: Languages and Strategies </span></p>
<p class=""MsoNormal""><span lang=""EN-US""><strong>Megan Frances</strong></span><span lang=""EN-US""> <strong>McGowan</strong></span><span lang=""EN-US"">, Fulbright Student, University of Gastronomic Sciences</span></p>
<p class=""MsoNormal""><span lang=""EN-US"">&ldquo;Sustainable Nutrition: Education in New York City Schools&rdquo;. </span></p>
<p class=""MsoNormal""><span lang=""EN-US""><!--[if !supportEmptyParas]-->&nbsp;<!--[endif]--></span></p>
<p class=""MsoNormal""><span lang=""EN-US""><!--[if !supportEmptyParas]-->&nbsp;<!--[endif]--></span></p>
<!--EndFragment--></p>"|2012-04-23