Eventi Unisg

There is no better way to start the new edition of Cheese than with a good breakfast with the producers. Even better if the producers are also three former UNISG students! There is no excuse not to try L’antica focacceria San Francesco’s cannoli by alumnus Antonio Conticello, Brodo di Giuggiole’s juices by alumna Francesca Piaser and Wilden.Herbals’ infusions and herbal teas by alumnus Nicola Robecchi.

L’antica focacceria San Francesco made Sicilian street food famous in 1834.
Brodo di Giuggiole is the food shop of Francesca Piaser and Michele, two lovers of authentic flavours
Wilden.Herbals is a company of infusions and herbal teas co-founded by Nicola Robecchi to enhance ancient ingredients such as herbs.

Cost € 5. Booking and payment directly at the stand.

The cheesemaker makes the cheese, but not only by himself. Artisanal cheese is the fruit of the efforts, skills and knowledge of cheesemakers, but also the work of countless other organisms and biological communities – from the communities of bacteria in the pasture and in the wooden tools used for cheese making to the herbs and the insects that pollinate them. Through concrete examples, this presentation, retracing the thesis of student Giovanni Zucca, will address the theme of artisan cheese as a product of complex socio-ecological relationships, in which the skilful work of shepherds and cheesemakers becomes the management of an often hidden but essential biodiversity. The discussion will be moderated by UNISG professor Gabriele Volpato in the company of UNISG student Giovanni Zucca and pastor Gian Vittorio Porasso, currently at Borgata Paraloup with his 140 goats.

Free entrance. A free tasting is scheduled at the end of the conference.

As part of the dissemination activities of the Food Drug Free project, Prof. Paolo Corvo and Michele Fontefrancesco will present the volume “Food in the future”, of which they are co-authors and which collects some of the research results. The volume intends to identify some lines of innovation and good quality practices. In the future there will undoubtedly be many options in the food sector, both in terms of production methods and forms of consumption. You can choose between organic food, typical local products, fusion food, novel foods, such as artificial meat and insects

The Case of the Tuscia Viterbese Brand of the Viterbo Chamber of Commerce

How did our former UNISG students, Gaia Giannotti and Teresa Fioretti, promote the products of Tuscia, the Italian area that stretches from the North of Lazio to Tuscany and Umbria – so named at the end of the Etruscan dominion – without being able to travel in the middle of a pandemic? They will show it directly to us with their Unbox and Taste Format: come curious and ready to try some goodies!

Rucola Studio is a research and design consultancy company in the food and wine sector founded by former UNISG students Gaia Giannotti and Teresa Fioretti.

Free entrance. A free tasting is scheduled during the meeting.

By our UNISG student Marie Kerkeling

One of our common concerns today is food waste.
But what if we told you that whey is a wonderful ingredient, from the home kitchen to the professional kitchen.
This residual liquid from cheese making, full of lactic ferments and a thousand flavors, is an incredible asset to energize the body and the kitchen. From baking to bread to casseroles, learn more about how to use it. 

Free entrance.

The best way to end the day smoothly? With original ice cream flavours, of course!

Paolo Brunelli from the ice cream shop of the same name in Senigallia, Emanuele Monero and Giulio Rocci from gelateria Ottimo! in Turin and Stefano Guizzetti of gelateria Ciacco in Parma and Milan are among the protagonists who will showcase their ice creams based on products and stories recovered from memory, the garden and the kitchen.

Tempi di Recupero is an association founded by Carlo Catani, UNISG director from 2007 to 2010. These ice cream makers are all part of the network of recuperators, for whom environmental and economic sustainability is the basis of their daily philosophy and practice.

Minimum contribution 1 €

How are we going to start the weekend off right at Cheese? With dairy products, of course! Antonio Conticello, former UNISG student, brings us cannoli from L’antica focacceria San Francesco – Palermo-based street food since 1834. They will be paired with Borodo di Giuggiole’s juices by alumna Francesca Piaser and Wilden.Herbals’ infusions and herbal teas by alumnus Nicola Robecchi. Both of them delicious and thirst-quenching to satisfy everyone’s tastes.

L’antica focacceria San Francesco made Sicilian street food famous in 1834.
Brodo di Giuggiole is the food shop of Francesca Piaser and Michele, two lovers of authentic flavours.
Wilden Herbals is a company of infusions and herbal teas co-founded by Nicola Robecchi to enhance ancient ingredients such as herbs.

Cost € 5. Booking and payment directly at the stand.

We firmly believe that young people carry on the food and wine traditions. And here are two great and very different examples: UNISG alumna Alice Nicoletta, who will present the family business that has been dedicated to cattle breeding to produce mountain cheese since the early 1900s, and the two former UNISG students, Lara Rocchietti and Luisa Sala, who, after meeting in Pollenzo, pursued their dream until it became reality: they opened their farm in 2019 and started producing their Langhe wine. And what happens if traditional alpine cheese meets the reds of a young company? We can’t wait to find out! What about you?

Nicoletta farm, family-run, is dedicated to the production of organic milk and cheese.
Lalù farm, founded by Lara Rocchietti and Luisa Sala, produces Barbera d’Alba, Langhe Nebbiolo and Barolo le Coste di Monforte.

Cost € 8 (Slow Food member 6€). Booking and payment directly at the stand.

Prof. Paola Migliorini will present the Germonte Project, of which UNISG is the leader. This is a research project that is carrying out actions aimed at the protection and enhancement of biodiversity of agricultural and food interests. In Piedmont, the characterization and conservation of ancient plant varieties have always been an actively carried out activity, supported by entities, associations and farmers who, thanks to funded projects, have contributed to the enhancement of agro-biodiversity to contrast and slow genetic erosion that many local varieties were facing. The results and knowledge acquired from the numerous activities carried out on the regional territory by different realities need to be harmonized with each other and disseminated.

There will be products to taste, such as bread made with local varieties of wheat, corn biscuits with ancient Piedmontese corn, etc.

Free entrance. A free tasting is scheduled at the end of the conference.

Are you always curious about what you are eating? Then this workshop dedicated to the fermentation of milk through different grafts is meant for you! How does the cheese-making process change, and what taste does cheese take on? Alumnus David Boada Mendoza will answer those questions, first through the lens of a microscope and then with a small tasting!

The Officina del Latte Crudo is a dairy consulting service. Thanks to a mobile laboratory, David Boada Mendoza, a former UNISG student, conducts tests and analyses from the stable to the ageing cellar to find optimal solutions in the cheese-making process.

Free entrance. A free tasting is scheduled during the meeting.

Duncan, 28 years old, was born in a savannah village in Kenya before studying in Pollenzo and starting to work in Sicily. In his biography, published by Giunti and Slow Food Editore and co-written with Maria Paola Colombo, he explains what brought him to Italy and how it changed his life. “Keep your dream sitting next to you” is the advice that Carlo Petrini gave him and that Duncan has never stopped following. His dream: to return to Kenya and help his country!

Today Duncan returns to Piedmont to continue telling his story, a story of courage and strength that invites us all to work hard to create a better future.

Free entrance.

Two former UNISG students come together to create a unique tasting! The cheese from the micro-dairy of Alba Società Agricola, which, thanks to the daily work inspired by the historical Italian “fattoria” – where animals such as chickens, goats and sheep are immersed in orchards and olive trees – represents the marginal and challenging territory of Molise. The selection of Sake by Tucci Atelier Gastronomico tells the traditions of a distant and fascinating land like Japan. For years, quality products have been imported to spread the history, the ritual and the people who practice and make it.

Alba Società Agricola is a multifunctional farm in Molise born 10 years ago from the idea of ​​two former UNISG students, Nicola del Vecchio and Michela Bunino.
Tucci Atelier Gastronomico, whose motto is “people, not ingredients”, was born from the vision of UNISG alumnus Paolo Tucci as a space dedicated to education, consultancy and distribution of fine labels.

Cost € 8 (Slow Food member 6€). Booking and payment directly at the stand.

The best way to end the day smoothly? With original ice cream flavours, of course!

Paolo Brunelli from the ice cream shop of the same name in Senigallia, Emanuele Monero and Giulio Rocci from gelateria Ottimo! in Turin and Stefano Guizzetti of gelateria Ciacco in Parma and Milan are among the protagonists who will showcase their ice creams based on products and stories recovered from memory, the garden and the kitchen.

Tempi di Recupero is an association founded by Carlo Catani, UNISG director from 2007 to 2010. These ice cream makers are all part of the network of recuperators, for whom environmental and economic sustainability is the basis of their daily philosophy and practice.

Minimum contribution 1 €

Breakfast is the most important meal of the day and, for this reason, we like to have it in good company … with our former UNISG students. Silvia Paoli – Mamù artisan pastry shop, Nicola Robecchi – Wilden.Herbals, and Francesca Piaser – Brodo di Giuggiole will bring their products to help us start the day in the sweetest way.

Mamù is an artisan pastry shop in Alessandria, managed by Silvia Paoli and her family.
Brodo di Giuggiole is the food shop of Francesca Piaser and Michele Veneto, two lovers of authentic flavours.
Wilden.Herbals is a company of infusions and herbal teas co-founded by Nicola Robecchi to enhance ancient ingredients such as herbs.

Cost € 5. Booking and payment directly at the stand.

Among the cardinal principles of UNISG, there is diversity and, for this reason, we like to bring together different realities. How about a tasting of typical cheese produced by the transhumance civilization since 1662 together with a bulk wine available only online since 2020? We have no doubt you will like the idea as much as the products themselves. But there is more! You guessed it; the tasting is led by the alumni who created the products!

Caseificio di Nucci – carries out the traditions of the dairy art of the upper Molise area thanks to the family commitment that has been handed down from 1662 to the present and alumna Serena di Nucci.
Sfusobuono, the first online shop of artisanal wine in box format, founded by Alessandra Costa, UNISG alumna.

Cost € 8 (Slow Food member 6€). Booking and payment directly at the stand.

La Granda is a consortium of Piedmontese cattle breeders born in 1996. Today, it is a Strategic Partner of the University, so we decided to collaborate on researching new and sustainable production methods, including Symbiotic Agriculture. Together with Azienda La Corte, part of the consortium and producer of Erbalatte (literally grass milk), they will explain to us how it all works: their job, the milk, the attention to meadows and animal welfare. Are you curious to taste it?

Free entrance. A free tasting is scheduled at the end of the conference.

This meeting is aimed at training the sense of smell and its improvement for use in sensory analysis.
We start by discovering and better understanding its function and, then, move on to exercises to train perception and learn the most suitable methods for recognising odours. By the end of the training, you will:
– have improved your ability to use the sense of smell and pay attention to odours,
– have acquired olfactory training techniques,
– and have learnt the techniques of association of semantic labels with odours.
The creators of the course are Novella Bagna and Gian Paolo Braceschi of Good Senses.

Michele Crippa, a former UNISG student, is now a Professor of Gastronomy, specialising in food & wine marketing and communication. The pandemic last year affected him too: he lost his sense of smell! But don’t worry, now he has recovered it and has dedicated himself stronger than ever to disseminating its importance and complexity through workshops like this one. He was recently interviewed by the New York Times.

Free entrance.

“Paraloup” means “shelter from the wolves” in Occitan, and it is the name of an alpine village located in the Stura Valley.

In 2006, the Nuto Revelli Foundation decided to acquire and recover it to create and make a physical and dynamic place available to the community as the witness of a double memory: that of the partisan resistance and that of rural mountain life. From there, the pastoral revival project started with Gian Vittorio Porasso, who arrived in the village in June with his 140 Roccaverano goats.

We will taste their cheese with the wines of the Hilberg-Pasquero and Il Bosseto wineries and with Baladin’s Elixir beer. Some UNISG students also collaborated to promote the project and will tell us about their experience. Speaking of UNISG students, how could we not ask our friends at Forno Brisa, founded by two former students and now present in Bologna with four stores, to join this party with their bread. This aperitif couldn’t get any better than this!

Paraloup is not just a mountain village but a cultural centre that offers social and tourist services.
Forno Brisa produces its own cereals, with which it creates the most famous bakery products in Bologna. It was born in 2015 from the dream of the two former UNISG students Davide Sarti and Pasquale Polito.

Cost € 8 (Slow Food member 6€). Booking and payment directly at the stand.

Beer and Cheese? It’s not a traditional combo, but we really like it, especially if a ‘new product’ like Piedmontese craft beer follows UNISG values ​​thanks to the hard work of people who believe in the territory. You can drink a glass of beer or even two or three together with aged cheese from Borgo, which, since 2018, has been collaborating with local producers to enhance their products.

Borgo Affinatori was born from the passion of former UNISG student Lorenzo Borgo and Barbara in 2018 in the heart of Asti.
Sagrin is a craft brewery born thanks to the will of Matteo Billia and Giuseppe Luci to combine the winemaking tradition of the Piedmont area with the eclectic approach of craft beer in 2015.

Cost € 8 (Slow Food member 6€). Booking and payment directly at the stand.

The best way to end the day smoothly? With original ice cream flavours, of course!

Paolo Brunelli from the ice cream shop of the same name in Senigallia, Emanuele Monero and Giulio Rocci from gelateria Ottimo! in Turin and Stefano Guizzetti of gelateria Ciacco in Parma and Milan are among the protagonists who will showcase their ice creams based on products and stories recovered from memory, the garden and the kitchen.

Tempi di Recupero is an association founded by Carlo Catani, UNISG director from 2007 to 2010. These ice cream makers are all part of the network of recuperators, for whom environmental and economic sustainability is the basis of their daily philosophy and practice.

Minimum contribution 1 €

Like all good things, this edition of Cheese must come to an end, but in order not to get caught up in the melancholy of the last day, let’s start the day with the delicious products of our former students. There is no excuse not to try Mamù’s delicious pastry products while sipping Brodo di Giuggiole’s fruit juices or Wilden.Herbals’ infusions.

Mamù is an artisan pastry shop in Alessandria, managed by Silvia Paoli and her family.
Brodo di Giuggiole is the food shop of Francesca Piaser and Michele Veneto, two lovers of authentic flavours.
Wilden.Herbals is a company of infusions and herbal teas co-founded by Nicola Robecchi to enhance ancient ingredients such as herbs.

Cost € 5. Booking and payment directly at the stand.

“F*** the diet” is Forno Brisa’s motto and, for this occasion, we can only agree with them. We are sure that Cascina Lago Scuro agrees, too, as their cheese, exclusively produced with grazing Italian cow milk, goes perfectly with the bread and focaccia made following the traditional Bris-nonna recipe!

Cascina Lago Scuro is a Lombard farmhouse founded in 1990. Organic since the first day, they grow fruit and vegetables, they hold hens and cows of the Italian Brown race to produce their cheese. All of their products can also be tasted in their restaurant, managed by UNISG alumno Luca Grasselli!
Forno Brisa produces its own cereals, with which it creates the most famous bakery products in Bologna. It was born in 2015 from the dream of the two former UNISG students Davide Sarti and Pasquale Polito.

Free entrance

*EVENT MOVED TO PIEDMONT REGION STAND*

IN ITALIAN

A united approach to save taste, culture, health and landscape.

During the meeting, moderated by our UNISG Prof. Lorenzo Bairati, we will discuss how to save a product otherwise destined to disappear, taking into consideration the anthropological, regulatory, technological-sensorial, and economic aspects. We will address issues such as loss of knowledge linked to the absence of generational change, the sensory peculiarities of the traditional butter of the Upper Elvo, the controversial regulations that regulate the production of dairy products, especially in the mountains, the management of mountain pastures and much more.

Free Entrance.

by Nicola Gabellieri, Valentina Pescini, Daniele Tinterri, Sagep Editori, Genova 2020, pp. 191.

The volume “On the Traces of the Shepherds in Liguria” explores the many traces and material legacies that the transhumance systems have left in the archives, landscapes, local productions and biodiversity of Liguria. A journey that allows us to rediscover many aspects of the region of Liguria today hidden, abandoned, and misunderstood, from which to start again for a turning point in the management policies of rural areas and conservation of environmental and cultural heritage. The volume presentation will be moderated by our UNISG teacher, Prof. Roberta Cevasco, together with the curators and Diego Moreno (CIR-LASA University of Genoa).

Free Entrance.