Saturday September 16
As in past years, the UNISG stand will be located in Piazza XX Settembre. Here, staff will be on hand to provide information about the different courses and welcome anyone who wants to book a visit to Pollenzo.
The stand will also be the starting point for initiatives organized by Unisg professors and students…
h 10 am – 12:15 pm, PERSONAL SHOPPER
A tour of the Cheese Market, accompanied by UNISG students who will share their knowledge about the history, production methods, and unusual stories of individual products and producers, with stops to taste different cheeses along the way. The event will be held from Friday to Monday, September 15th-18th, twice daily: from 10am to 12pm and from 3pm to 5pm.
Organized by the students of the UNISG Slow Food Convivium
Groups: 10 people; Price: 8€ SF Members- 10€ Non-Members;
Language: IT – EN (others upon request);
Booking & Payment: UNISG Stand
choose your thematic tour...
DAVIDE VS GOLIA
A small producer who sells 150 wheels of cheese per year has a production chain which is completely different from a million-products producer, but we might not know which are the real aspects that diversify the two. This tour will solve your doubts, allowing you to speak with very very small producers and giants, analizing their differences in the selection of raw materials, the manufacturing and the trade.
PARLA COME MUNGI
We’re hearing a lot of the so called natural cheese, but a few know what that “natural” really stands for. There is a lot of misinformation about labels and certifications, which are often difficult to understand and with coded writings. In this tour around Cheese’s stands we’ll be in direct conctact with the producers and we will discover not only how to read a label, but also how to know the raw materials’ origin, the production chain, how to identify a cheese with no ferments, what is vegetal rennet and lots more.
PUNK CHEESE
During these days Bra is full of any-kind cheese, and we don’t want you to lose any gem you could difficult find anywhere else! This tour wants to bring you to discover the most particular and unusual products, stand by stand the producers will tell you their story and the manufacturing that make them able to create their punk-cheese! A tour with italian and foreign cheese, in which amazement and curiosity will be the main characters for the whole journey!
h 12 am – 1 pm, ROUND TABLE: SHEEP TRANSHUMANCE IN THE NORTHERN APENNINES AND THE PIEDMONTESE ALPS: A GEOGRAPHIC AND ECOLOGICAL-HISTORICAL READING
A round-table discussion coordinated by UNISG Geography professor Roberta Cevasco, Maria Luisa Sturani of the University of Turin and Diego Moreno (LASA, University of Genoa). Entitled “Sheep transhumance in the northern Apennines and the Piedmontese Alps: A geographic and ecological-historical reading,” the discussion will explore how some transhumance systems—such as sheep breeds from the northern Apennines (Marrana, Genoese Casalin-na) and the Alps (Brigasca, Sambucana)—have specifically shaped the environment of mountain and winter pastures and even viticulture landscapes.
Organized by the students of the UNISG Slow Food Convivium
Speakers: Maria Luisa Sturani (Università di Torino), Diego Moreno (LASA, Università di Genova), Roberta Cevasco (UNISG)
h 3 pm – 5 pm, PERSONAL SHOPPER
A tour of the Cheese Market, accompanied by UNISG students who will share their knowledge about the history, production methods, and unusual stories of individual products and producers, with stops to taste different cheeses along the way. The event will be held from Friday to Monday, September 15th-18th, twice daily: from 10am to 12pm and from 3pm to 5pm.
Organized by the students of the UNISG Slow Food Convivium
Groups: 10 people; Price: 8€ SF Members- 10€ Non-Members;
Language: IT – EN (others upon request);
Booking & Payment: UNISG Stand
choose a thematic tour...
DAVIDE VS GOLIA
A small producer who sells 150 wheels of cheese per year has a production chain which is completely different from a million-products producer, but we might not know which are the real aspects that diversify the two. This tour will solve your doubts, allowing you to speak with very very small producers and giants, analizing their differences in the selection of raw materials, the manufacturing and the trade.
PARLA COME MUNGI
We’re hearing a lot of the so called natural cheese, but a few know what that “natural” really stands for. There is a lot of misinformation about labels and certifications, which are often difficult to understand and with coded writings. In this tour around Cheese’s stands we’ll be in direct conctact with the producers and we will discover not only how to read a label, but also how to know the raw materials’ origin, the production chain, how to identify a cheese with no ferments, what is vegetal rennet and lots more.
PUNK CHEESE
During these days Bra is full of any-kind cheese, and we don’t want you to lose any gem you could difficult find anywhere else! This tour wants to bring you to discover the most particular and unusual products, stand by stand the producers will tell you their story and the manufacturing that make them able to create their punk-cheese! A tour with italian and foreign cheese, in which amazement and curiosity will be the main characters for the whole journey!
h 4 – 5 pm, PRESENTATION: FOOD AND BUSINESS NARRATIVES
The UNISG students from the Graduate Degree in Management of Gastronomic Heritage and Tourism will present three pieces of research aimed at documenting the activities of corporate entities in which innovation and tradition contribute to defining the entrepreneurial profile of the agro-food industry in Piedmont. The companies investigated are: Fattoria la Fornace in Montiglio Monferrato; l’Antica distilleria Quaglia of Castelnuovo Don Bosco, and the Agricultural Cooperative Corilu of Lu.
Speakers: Davide Porporato (University of Eastern Piedmont), Gianpaolo Fassino (Granaries of Memory UNISG), students of the Graduate degree course.
Pollenzo Campus Visit
On the occasion of Cheese, the UNISG gives the opportunity to know the UNISG learning programs and to walk through the campus of Pollenzo.
Reservations are required
