Unisg Events
Breakfasts, Workshops, Conferences, Aperitifs, Personal Shopper organized by the teachers and students of Pollenzo!
The UNISG stand is, as usual, in Piazza XX Settembre. At the stand you can receive information on courses, attend interesting conferences or participate in stimulating activities organized and managed by students.
Friday September 20
9:00 - 11:00, Fridays for future at Cheese
Every Friday, for months, thousands of students and others, following the example of Greta Thunberg, express fears and disappointment about the climate crisis and the negligence of governments with respect to this issue. The Fridays For Future have moved the media and the consciences of everyone. Food is closely linked to climate change and every time we choose what to eat we influence all global ecosystems. For this reason, at the start of the #ClimateStrike, we march to Bra to make our voices heard about the need to implement agricultural policies that respect the environment.
Meeting at 9:00 am, departure at 9:30 am from Piazza Roma. Arrival in Piazza XX Settembre, at the same time as the start of the Cheese Inauguration
Free participation.
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[blucollapse title = "10:00 - 11:00, Breakfast with the producer: Japanese macha tea meets Italian cheese"]
MatchaStore and JapaneseTeaStore are born with the aim of introducing quality Japanese green tea. All their teas were selected by executive Chef Tanigawa from Kyoto’s Kichisen restaurant.3 Michelin stars. First and foremost, the matcha tea or tea unique of its kind for its quality, its manufacturing process and its millenary tradition then continue with green tea of just as important importance as the GYOKURO – SENCHA – HOJICHA AND GENMAICHA.
The former Unisg student Fulvio Biondo will guide us in tasting these teas.
Paid event, price € 5. Info and reservations: condotta@studenti.unisg.it
11:30 – 13:30, Roundtable Discussion: Food for Change
The food system and the climate crisis are undeniably related, and ecosystem collapse is strongly influenced by what we eat. But how aware are we? The roundtable discussion #FoodForChange investigates these links, with speakers from across Italy and the world who discuss not just the problem at hand, but what we can all do (and what we’re already doing) to fight the climate crisis with our forks! Among the speakers, as well as producers, professors of the University of Gastronomic Sciences, we welcome:
Oliviero Alotto of Run before 2050
Angelo Salsi, head of the LIFE and CIP Eco-Innovation program for the European Union
Marco Ruffino of Make it tasty
Greta Lab
Jukka Lora of PCup
Tempi di Recupero
Gabriele Volpato, professor at the University of Gastronomic Sciences
Cinzia Vaccaneo: founder of Negozio Leggero, Liberi dalla Plastica e co-founder of ReteZeroWaste
Aziza Sakenova, Winner of the Menu for Change campaign 2018
Free entrance.
12:00 -13:00, Conference: Innovative educational approaches in European projects
Is it possible to innovate our educational approach and the training of the next generation? There are active projects in Europe which suggest we can.
Enhancing the co-creation of innovation and knowledge in agriculture, forestry and related bio-value chains, Nextfood wants to change our educational approach, from a traditional linear vision of knowledge-transfer to a circular process, in order to support a transition towards teaching and learning which is more student-oriented and participatory. The TEFSI project, meanwhile, promotes innovative teaching methods, materials, methods and instruments so as to increase the skills of university teachers, and therefore improve the quality and effectiveness of university teaching.
Presented by: Paola Migliorini, UNISG teacher; Natalia Rastorgueva, researcher
Free entry while seats last.
15:00 – 16:00, Conference: Food in circulation. Starting with restaurants to change the economic paradigm
The linear production system creates the illusion of abundance but it’s served on a fragile plate.
Starting from food to develop a paradigm shift towards circular systems means highlighting the importance of biodiversity, communities, the quality of social and the substance of our actions. Circularity is the result of a need to rethink our systems. From the UNISG-supported project Life Foster to the collaboration with Tempi di Recupero: a round table discussion between university researchers and chefs working to develop a circular kitchen.
Presented by: Franco Fassio, UNISG teacher.
Free entry while seats last.
16:00 – 17:30, Personal Shopper_1
Guided tours of Cheese where you’ll discover what’s on offer. Cheese is a big event and it can be difficult to navigate, especially if it’s your first time, so why not rely on the expertise of the students of UNISG to make the most of your visit? You’ll be able to meet the producers in person, participate in tastings and get advice on the best delicacies to buy.
Tours start at the UNISG stand. Price: €10, or €8 for Slow Food members.
SOLD OUT! Info: condotta@studenti.unisg.it
17:00 - 18:00, Conference: Edible Education, gastronomy as a tool for growth
Mario Traina, a UNISG alumnus, tells the story of the birth of the Gastro-Education Community of Etnea, a project started with the idea to help young people in the suburbs of Catania to get ahead through cuisine: Edible Education.
Free entry while seats last.
19:00 – 20:00, Aperitivo with the producer: ALAIMO & CONTICELLO
Antonio Conticello, a student of the three-year undergraduate program at the University of Pollenzo, actively collaborates with his family’s company, whenever his study’s commitments allow it. Alaimo & Conticello have been promoting street food in Palermo since 1834. Don’t miss panelle, milk croquettes and other delicious specialties paired with the craft beer of the Sagrin brewery
Price: €10, or €8 for Slow Food members.
Info and reservations: condotta@studenti.unisg.it
20:30 – 21:30, How recovered gelato is made_1
There are three themes: forgotten fruits and wild herbs; recovered traditions and the tastes of memory; and products at the end of their life cycle. There’ll be an alcoholic gelato aperitivo mixing recovered traditions and classic cocktails, presented by Stefano Guizzetti of Ciacco and other leaders of the ice cream scene.
Event organized by Carlo Catani, ex-director of the University of Gastronomic Sciences and author of the book Tempi di recupero (Recovery Time).
Free entry while seats last.
Saturday September 21
10:00 – 11:00, Breakfast with the producer, Wilden, il Frutteto di Marta e Maria e Lagoscuro
A breakfast with three UNISG alumni: Nicola Robecchi, co-founder of Wilden, a small company that selects herbs and plants for special infusions; Marta Miolo of Frutteto di Marta e Maria, who recovers old semi-abandoned orchards; Luca Grasselli of Cascina Lago Scuro, who produces cheese exclusively with the milk of grazing animals.
Paid event, price € 5. Info and reservations: condotta@studenti.unisg.it
11:00 – 12:30, Personal Shopper_2
Guided tours of Cheese where you’ll discover what’s on offer. Cheese is a big event and it can be difficult to navigate, especially if it’s your first time, so why not rely on the expertise of the students of UNISG to make the most of your visit? You’ll be able to meet the producers in person, participate in tastings and get advice on the best delicacies to buy.
Tours start at the UNISG stand, with the possibility of specific and personalized tours. Price: €10, or €8 for Slow Food members.
SOLD OUT! Info: condotta@studenti.unisg.it
11:30 – 12:30, Presentation of the Master in Raw Milk and Cheese
The course, an annual degree held in English, will cover the whole milk supply chain, from the animal and the importance of its nutrition and well-being, to the transformation of milk into cheese and dairy products, to the ageing process of the cheese. At the same time, sales and consumer perception towards the great variety of existing products will be discussed as well.
Presented by Maria Piochi, coordinator of the Master’s degree.
Free entry while seats last.
13:00 – 14:00, Workshop: Valle d’Aosta: a mountain of excellence
The region of Valle d’Aosta holds a great tradition and history in the process of making dairy products: nowadays, many cheeses are produced in this region and recognized throughout the world thanks to the ability of local producers who make high-quality cheeses. Andrea Mantegazza, 1st year graduate degree in Food,innovation and management, will tell you everything about this area extremely rich in history and culture, region that sometimes has been undervalued.
There will be a tasting of typical cheese of Valle d’Aosta.
Free entry while seats last.
15:00 – 16:30, Conference: Nomadic pastoralism and cheesemaking: new frontiers and case studies
A round table discussion which aims to put the critical and innovative aspects, as well as the social, cultural and ethnographic implications of virtuous nomadic pastoralism under the spotlight. Among the guests Robert Paget, Austrian cheese maker and creator of the dairy truck project, or the possibility of transforming the milk of nomad shepherds from marginal areas through a van equipped with a cheese-making unit
Presented by Maria Piochi and Gabriele Volpato, UNISG teachers.
Free entry while seats last.
17:00 – 18:00, Conference: Environmental sustainability and animal welfare: a perfect storm
How is the meat we eat produced, and how long does it take? How do the pigs, chickens and cows live on farms, and what’s their level of welfare? What are the environmental impacts of raising animals?
Presented by Silvio Greco, marine biologist and UNISG teacher.
Free entry while seats last.
19:00 – 20:00, Aperitivo with the producer: Flavors of Puglia
What better way to end a day at Cheese than a delicious aperitivo? Taste extraordinary foods and first-class drinks while their producers tell you about them in person. Come and discover the stories behind these unique producers to understand how they concoct such wonderful gastronomy. Each day there are different producers: at the UNISG stand you can book your place and find out more.
Price: €10, or €8 for Slow Food members.
Info and reservations: condotta@studenti.unisg.it
20:30 – 21:30, How recovered gelato is made_2
There are three themes: forgotten fruits and wild herbs; recovered traditions and the tastes of memory; and products at the end of their life cycle. There’ll be an alcoholic gelato aperitivo mixing recovered traditions and classic cocktails, presented by Stefano Guizzetti of Ciacco and other leaders of the ice cream scene.
Event organized by Carlo Catani, ex-director of the University of Gastronomic Sciences and author of the book Tempi di recupero (Recovery Time).
Free entry while seats last.
21.00 - 23:00, Dinner with the Gastro-education Community of Etnea
Società Gastronomica. Strada Montenero, 42, Bra.
When Sicilians sit down to dinner there’s a total change of spirit. Abundance and pleasure become hard and fast rules, in the dishes and in the concept of conviviality.
We invite you to a Sicilian dinner, a Sicily of flexible, evolving recipes, a Sicily which represents a cuisine at the service of pleasure. Accompanied by the UNISG Alumni Ambassador Mario Traina, the protagonists of this evening are Simone Furnari, Luana Torre, Jennifer Porto and Domenico Di Grazia of the Slow Food Gastro-Education Community of Etnea, who share their vision of Sicily through the power of food.
The dinner will be held at the Società Gastronomica in Strada Montenero, 42, Bra.
Price: €30, or €25 for Slow Food members.
Info and reservations: condotta@studenti.unisg.it
Sunday September 22
10:00 – 11:00, Breakfast with the producer: Alaimo & Conticello
Antonio Conticello, a student of the three-year undergraduate program at the University of Pollenzo, actively collaborates with his family’s company, whenever his study’s commitments allow it. Alaimo & Conticello have been promoting street food in Palermo since 1834. The breakfast will feature Sicilian ricotta desserts.
Paid event, price € 5. Info and reservations: condotta@studenti.unisg.it
11:00 – 12:30, Personal Shopper_3
Guided tours of Cheese where you’ll discover what’s on offer. Cheese is a big event and it can be difficult to navigate, especially if it’s your first time, so why not rely on the expertise of the students of UNISG to make the most of your visit? You’ll be able to meet the producers in person, participate in tastings and get advice on the best delicacies to buy.
Tours start at the UNISG stand, with the possibility of specific and personalized tours. Price: €10, or €8 for Slow Food members.
Info and advance bookings email: condotta@studenti.unisg.it
11:30 -12:30, Conference: The dark side of the cheese
Raw milk cheese, natural mold, artistic affinage, cow, goat and sheep’s milk at their best. That’s Cheese. But there’s a dark side to cheese too.
There’s a hellish world of infernal imitations out there, that River Styx of molten milk, where countless fraudulent foods mask scams, the recycling of expired products and relabeling: the dark side of cheese.
Presented by Silvio Greco, marine biologist and UNISG teacher.
Free entry while seats last.
13:00 - 14:00, Conference: Shopping is a political act
How has food spending changed in recent years? When and why did we decide to replace the shop at the mall? Giulia Gabaldo, a former UNISG student and collaborator at Local Bra, presents, together with the founder Teresa Armetta, the Slow Food Community of Neighborhood Shops, within a meeting dedicated to the importance of small distribution.
Guests: the author Cinzia Scaffidi, university professor Paolo Corvo and prof. Francesco Sottile
Free entry while seats last.
14:30 - 15:30, Conference: Gattafin and Praebuggiun: local productions and historical variations in the biodiversity of the Ligurian coastal pastures
The sites of collection of spontaneous food herbs undergo continuous historical variations. Their collection for food purposes is not a spontaneous or natural phenomenon but it is an effect of the local agro-silvo-pastoral system and the maintenance of these plants is closely linked to the practices by the society or local community. The speakers and students of the University present some case studies related to Ark of Taste products and potential new candidates. Among them Gattafin and Praebuggiun, preparations based on spontaneous herbs typical of the Ligurian rural landscape.
Speakers
Roberta Cevasco, Associate Professor of Unisg Geography
Diego Moreno, Historical Ecologist, Laboratory of Archeology and Environmental History of the University of Genoa
Valentina Pescini, Environmental Archaeologist, Laboratory of Archeology and Environmental History of the University of Genoa
Davide Murroni & Alunni Unisg
Free admission subject to availability.
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[blucollapse title="16:00 – 17:30, Personal Shopper_4"]
Guided tours of Cheese where you’ll discover what’s on offer. Cheese is a big event and it can be difficult to navigate, especially if it’s your first time, so why not rely on the expertise of the students of UNISG to make the most of your visit? You’ll be able to meet the producers in person, participate in tastings and get advice on the best delicacies to buy.
Tours start at the UNISG stand, with the possibility of specific and personalized tours. Price: €10, or €8 for Slow Food members.
For info and advance bookings email:condotta@studenti.unisg.it
16:30 – 17:30, Workshop: Slow Food Presidia from Piedmont: high mountain honeys and raw milk cheese
In this workshop we’ll trying to understand how to recognize honeys by their color, smell and flavor (and also by their labels), and pairing three of the members of the High Mountain Honeys Presidium with as many cheeses from Piedmontese Slow Food Presidia
Price: €7 or €5 for Slow Food members. Info and bookings: condotta@studenti.unisg.it.
19:00 – 20:00, Aperitivo with the producer: Borgo Affinatori
Lorenzo Borgo, UNISG alumnus, founded a beautiful reality in Asti: Borgo Affinatori. If you want to taste selected cheese from some of the best agricultural-dairy producers of the area and feed your curiosity about the work of the refiner, don’t miss this aperitif.
Price: €10, or €8 for Slow Food members.
Info and reservations: condotta@studenti.unisg.it
20:30 – 21:30, How recovered gelato is made_3
There are three themes: forgotten fruits and wild herbs; recovered traditions and the tastes of memory; and products at the end of their life cycle. There’ll be an alcoholic gelato aperitivo mixing recovered traditions and classic cocktails, presented by Stefano Guizzetti of Ciacco and other leaders of the ice cream scene.
Event organized by Carlo Catani, ex-director of the University of Gastronomic Sciences and author of the book Tempi di recupero (Recovery Time).
Free entry while seats last.
Monday September 23
10:00 – 11:00, Breakfast with the producer: Azienda Agricola Fusero di Savigliano
Milk, yoghurt, butter and panna cotta are some of the products Azienda Agricola Fusero produces, which, accompanied by fruit juices from Casa Matilda, will brighten the start of your day. These two Piedmontese farms, where UNISG educational trips have already been held, follow good agricultural practices without chemistry and concentrate on animal welfare, as well as clean energy.
Paid event, price € 5. Info and reservations: condotta@studenti.unisg.it
11:00 – 12:30, Personal Shopper_5
Guided tours of Cheese where you’ll discover what’s on offer. Cheese is a big event and it can be difficult to navigate, especially if it’s your first time, so why not rely on the expertise of the students of UNISG to make the most of your visit? You’ll be able to meet the producers in person, participate in tastings and get advice on the best delicacies to buy.
Tours start at the UNISG stand, with the possibility of specific and personalized tours.
Price: €10, or €8 for Slow Food members. For info and advance bookings email:condotta@studenti.unisg.it
11:30 – 13:00, Conference: Hospitality training
The permanent training regime of tour operators is a long-term strategy to develop an integrated hospitality offering, up to date and respectful of the peculiarities of a unique local area like the border regions around Monviso.
We present the Alcotra Formats project, which unites dozens of towns and institutions in the region, and aims to provide an adequate tourist offering which has been lacking in the past. At the end of the event there’ll be a tasting of raw milk cheeses from the border region of Terres Monviso.
Presented by Michele Antonio Fino, UNISG teacher.
Free entry while seats last.
16:30 – 17:30, Workshop: The science of cheese
A meeting at the University of Gastronomic Sciences in Pollenzo between an Israeli and an Italian student has led to the creation of Good Mood Food.
It’s a group which aims to create, experiment and educate using food. The focus of this workshop is the chemistry of cheese, the different types of coagulation, explaining in detail what turns a simple milk into a delicious cheese, an ancient tradition which is still evolving today.
Free entry while seats last.
18:30 – 19:30, Aperitivo with the producer: Micro Aperitif, When a Dutch micro-site and a Piedmontese microbrewery meet.
Two small, yet very different realities, both characterized by young and innovative management. From the green heart of Holland, the family-run micro-farm Boerderij Buitenverwachting arrives at Cheese for our Aperitif. With Marrit Schakel we will taste some of their best sheep and goat cheeses, typical salamis and their yoghurt, obtained in a single milking, which won the award for Best Local Slow Food product in 2017.
These delights will be accompanied by agricultural beer, born from the passion of three friends – Filippo, Nicola and Luca – who also use the residues of this excellent product in their RAM farm, Radici A Moncalieri: fertilizing the fields, as animal feed, to recover water and for the production of new products, like bread, biscuits.
Price: €10, or €8 for Slow Food members.
Info and reservations: condotta@studenti.unisg.it
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