UNISG Activities at Cheese 2025

Where: Lab Mobile
What: Workshop, tasting
Seats: 18
Cost: 8€
Discount: 6€ (Slow Food members, UNISG students and alumni)

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What better way to kick off this edition of Cheese than with a good breakfast shared with our Alumni, who have become artisans and producers after graduating from university? Get ready to taste and discover the stories and curiosities behind specialty coffee and the bread from Forno Brisa in Bologna, carob chocolate from Choruba in Milan, jams from Azienda Agricola Alba in Campolieto (CB), and herbal teas from Azienda Agricola Antea in Trana (TO).

Where: Booth UNISG
What: Conference
Language: Italian
Cost: Free

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For 20 years now, the Ancient Piedmontese Corn Producers Association, together with the University of Pollenzo and the University of Turin, have promoted the culture of sustainable corn production through participatory breeding, training producers on the most appropriate cultivation techniques, and direct consumer information.

The GERMAIS2 project will be presented, which aims to restore, maintain, and improve agricultural biodiversity, sustainably manage natural resources, and maintain and enrich the regional genetic resources through the conservation and reintroduction of traditional plant varieties, such as seven Piedmontese polenta corn genetic resources.

Where: Lab Mobile and Booth UNISG
What: Private event
Language: Italian
Seats: 24

The meeting will be dedicated to the presentation of PRO-BEN SAMBA (Health, Physical Activity, and Well-being in Academia), an initiative funded by the Ministry of University and Research.
The event will consist of three main parts:

• introduction of the project, the partners involved, and the activities carried out, with an overview of the impact achieved over the past year and the prospects for the next.

• former students involved in the project will present recipes, products, and skills developed within the series “Cook It Easy: A Survival Kit(chen) Series.”

• finally, a small aperitif will follow, prepared according to the principles and techniques learned during the course.

Where: Booth UNISG
What: Workshop, Tasting
Seats: 20
Cost: 8€
Discount: 6€ (Slow Food members, UNISG students and alumni)

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Imagine an experiential workshop where you discover what lactic fermentation means and how it works with botanicals to create complex aromatic profiles. Here it is. After a brief introduction to the products and philosophy of Feral, a young startup from the Dolomites and a UNISG supporting member, you will be guided through a tasting of fermented bases and botanical extracts, exploring pairings and sensory suggestions. An opportunity to stimulate the senses in a new and engaging way.

Where: Booth UNISG
What: Conference
Cost: Free
Seats: 24

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In a career spanning over thirty-five years, Carlo Cracco has been at the forefront of many prestigious kitchens and collaborations with chefs who have shaped the gastronomic history of Europe. In recent years, he has expanded his culinary career with a series of other activities, which have established him as a television personality and have also offered a wider audience the opportunity to discover his products and the fruits of the farm he runs with his wife. A meeting to discover why it’s important to combine cooked cuisine with other forms of life.

Where: Lab Mobile
What: Workshop, Tasting
Cost: Free and open access

Eating is considered the ultimate multisensory, or multimodal, experience. Every time we interact with food, we combine and integrate information from all our senses. Shape, color, texture, and sound are not just discrete physical characteristics of a food, but essential components of perceived flavor. At the University’s Mobile Laboratory, we’ve recreated a mini lab where you can taste three different chocolates to explore the relationship between the product’s physical characteristics, perceived taste, and individual differences. You’ll also contribute to a research by the Sensory, Behavior, and Cognition Lab at the University of Pollenzo.

Where: Booth UNISG
What: Conference
Cost: Free
Seats: 24

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The UNISG Rector, Nicola Perullo, previews two new degree programs for the 2026/27 academic year: the joint undergraduate degree program with the Polytechnic University of Turin in Food Tech and Ecological Transition and the MSc degree program in Food and Planetary Health, in collaboration with the University of Turin and the Venlo campus of Maastricht University College.

Where: Centro Polifunzionale Arpino, Bra
What: Conference
Cost: Free

In an age dominated by the myth of technological innovation and constant acceleration, Nicola Perullo’s vision of “Artisanal Intelligence” invites us to rediscover the value of quality as a key to understanding the present and laying the foundations for a new idea of the future.

The event goes beyond reflecting on artificial intelligence: it opens a space for dialogue between technique, culture, and experience, offering new perspectives to interpret our time and to foster critical thinking.

This will be followed by a moment of exchange dedicated to young people: an opportunity to share their vision of the role of new generations in preserving and renewing gastronomic traditions—living heritage of communities and identities—through original and creative ideas.

Where: Booth UNISG
What: Workshop, Tasting
Seats: 20
Cost: 14€
Discount: 12€ (Slow Food members, UNISG students and alumni)

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Every great cheese deserves a great wine, and reversing the factors doesn’t change the result!

During Cheese, the University of Pollenzo stand will host a special guided tasting in collaboration with the two leading Consortia: Roccaverano DOP and Alta Langa DOCG.

Roccaverano is a soft cheese made from pure, whole raw goat’s milk, and is also a Slow Food Presidium. Participants will have the opportunity to taste it at various ages: fresh and aged, guided by Gaia Lando of the Consortium for the Protection of Roccaverano DOP Cheese.

UNISG alumnus Paolo Rossino, director of the Alta Langa Consortium, will accompany the tasting with a selection of vintage classic method sparkling wines aged for at least 30 months in bottle, made from Pinot Noir and Chardonnay grapes grown on the Piedmont hills of Alta Langa.

An unmissable opportunity to celebrate two Piedmontese excellences.

Where: Lab Mobile
What: Workshop, Tasting
Seats: 18
Cost: 8€
Discount: 6€ (Slow Food members, UNISG students and alumni)

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Let’s celebrate the most important meal of the day with artisanal products from the businesses of our UNISG Alumni. You’ll get to taste specialty coffee and bread from Forno Brisa in Bologna, carob chocolate from Choruba in Milan, jams from Azienda Agricola Alba in Campolieto (CB), herbal teas from Azienda Agricola Antea in Trana (TO), and a treat from the Fòla pastry shop in Milan.

Where: Booth UNISG
What: Conference
Seats: 24
Cost: Free

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Presentation of the project promoted by CNH with UNISG and xFarm for the enhancement of permanent grassland in the transition to sustainable agriculture. At the German company Bauernhof Guhl, soil and biodiversity will be studied, integrating agricultural technology and ecological practices to benefit the ecosystem.

Where: Lab Mobile
What: Workshop, degustazione
Seats: 18
Cost: 12€
Discount: 10€ (Slow Food members, UNISG students and alumni)

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UNISG alumni take center stage in a special event hosted on the UNISG mobile lab: a live show cooking session in collaboration with chef Ester Azzola, who will prepare a unique dish using ingredients produced by our very own former students — a one-of-a-kind opportunity to celebrate local talent and the rich flavors of “Made in Milan.”

Guided by members of the UNISG Alumni Association – Milan Chapter, you’ll discover that even in the heart of the city, delicious and unexpected food excellences can be found as a result of the ideas and relationships unique to each UNISG gastronome.

Where: Booth UNISG
What: Conference
Seats: 24
Cost: Free

PDO (Protected Designation of Origin) and PGI (Protected Geographical Indication) are the foremost schemes for communicating the quality of food products. Yet, their application is also marked by numerous challenges. What kind of quality do these tools convey? What are the advantages and disadvantages of their use? What alternatives exist? These questions will be explored by examining the updates introduced by the recent reform and drawing on research conducted as part of the PRIN project “Dell’origine. Identità, autenticità e contraddizioni del cibo” (On Origin: Identity, Authenticity, and Contradictions in Food).

UNISG Talks: Half-hour insights on current topics in gastronomic sciences, blending popularization and academic rigor, with UNISG professors and researchers, followed by a Q&A session with the audience. Speaker: Prof. Lorenzo Bairati.

Where: Booth UNISG
What: Conference
Seats: 24
Cost: Free

Food was central to Mussolini’s decision to invade Ethiopia and establish the Italian Empire in East Africa. The Fascist project envisioned the relocation of millions of settlers who, in model agricultural settlements, would produce wheat, meat, coffee, and bananas to feed the expanding nation and fuel its imperial ambitions. In reality, however, the futuristic road network built by the Italians in Ethiopia primarily transported imported goods from Italy, destined for the colonists in Addis Ababa. Alongside their Ethiopian domestic servants, these settlers experienced a diet that Italians in the mainland would only encounter in the 1960s. Meanwhile, advertisements for products from the Empire shaped Italian consumers’ perceptions of food—its origins and identity—creating an imaginary that remains vividly alive even today.

UNISG Talks: Half-hour insights on current topics in gastronomic science, straddling popularization and academia, featuring UNISG professors and researchers, followed by a Q&A session with the audience. Speaker: Prof. Simone Cinotto.

Where: Lab Mobile
What: Workshop
Seats: 18
Cost: Free and open access

Vegetable waste such as peels and leaves can be transformed into vinegar, vegetable broth, or natural flavorings. Take a few minutes for a short demonstration and tasting of some products developed by the Pollenzo Food Lab, an applied research laboratory at the University of Pollenzo, where you can understand the potential of some by-products of the agri-food chain.

Where: Booth UNISG
What: Workshop, Tasting
Seats: 20
Cost: 10€
Discount: 8€ (Slow Food memebrs, UNISG students and alumni)

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Guided Tasting with Montanari & Gruzza

Parmigiano Reggiano is the most iconic Italian cheese, celebrated and imitated worldwide. In this guided tasting, historic producer Montanari & Gruzza—guardian of a tradition of excellence for 75 years—will lead us on a discovery of the different expressions of Parmigiano, the fruit of precious supply chains and ancient breeds such as the Vacca Rossa Reggiana, Bruna Alpina, and Bianca Modenese, as well as organic and mountain varieties.

A unique opportunity to understand the extraordinary sensory variety of this cheese, capable of recounting its territories, animals, and pastures. During the event, we will witness the live opening of a whole wheel, guided by an expert cutter.

Montanari & Gruzza also proudly supports the University of Pollenzo, supporting scholarships and making a concrete contribution to the right to education for new generations of food professionals.

Where: Booth UNISG
What: Conference
Seats: 24
Cost: Free

The life of Omar Pedrini—founder of Timoria, gifted guitarist, and songwriter—has long been split between music and the countryside, in the Val di Chiana. Here, even the “generazione senza vento” (the windless generation) can find a place to wait and, perhaps, discover a new life or heal the wounds of the past. A conversation spanning forty years of rock, unforgettable albums, and the food that has punctuated—and now sustains more than ever—a career rich in success.

Where: Lab Mobile
What: Workshop
Cost: Free and open access

Eating is considered the ultimate multisensory, or multimodal, experience. Every time we interact with food, we combine and integrate information from all our senses. Shape, color, texture, and sound are not just discrete physical characteristics of a food, but essential components of perceived flavor. At the University’s Mobile Laboratory, we’ve recreated a mini lab where you can taste three different chocolates to explore the relationship between the product’s physical characteristics, perceived taste, and individual differences. You’ll also contribute to a research by the Sensory, Behavior, and Cognition Lab at the University of Pollenzo.

Where: Booth UNISG
What: Workshop, Tasting
Seats: 20
Cost: 7€
Discount: 5€ (Slow Food members, UNISG students and alumni)

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Would you be able to tell a gelato from a sorbet, or a sorbet from a granita? It may sound easy—but is it really?

Put yourself to the test in an engaging sensory tasting workshop, where gastronome Marlena Buscemi from the UNISG Alumni Association and master gelato maker Giulio Rocci will guide you through a surprising journey. You’ll learn how to train your senses—taste, smell, and touch—to recognize textures, aromas, and temperatures, and to discover the subtle nuances that make each of these treats truly unique.

Where: Booth UNISG
What: Workshop, Tating
Seats: 20
Cost: 12€
Discount: 10€ (Slow Food members, UNISG students and alumni)

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Want to learn how to use recovered or wild local ingredients to create (and taste) specialty

cocktails? Don’t miss this workshop with UNISG alumnus and forager Alessandro DiTizio and the bartenders of Racine di Rimini, a cocktail bar belonging to the Tempi di Recupero network, an association that has collaborated with the University for years.

Where: Booth UNISG
What: Workshop, Tasting
Seats: 20
Cost: 12€
Discount: 10€ (Slow Food memebrs, UNISG students and alumni)

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Bartender Michele Di Carlo of the Tempi di Recupero network, an association that collaborates with the University, offers a tasting of classic cocktails that are becoming lost. A must-attend workshop for all enthusiasts!

Where: Lab Mobile
What: Workshop, Tasting
Seats: 18
Cost: 8€
Discount: 6€ (Slow Food members, UNISG students and alumni)

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A delicious good morning – featuring the amazing artisanal products of UNISG Alumni!

To celebrate Terra Madre, some of our former students will be serving up a truly tasty breakfast with their own creations.

You’ll find specialty coffee from Caffè Santaromero (Turin), Colombian chocolate from Cacao Disidente (Bogotá), bread from Forno Tondo (Milan), jams from Brodo di Giuggiole (Avigliana, TO), a cake from Pasticceria Fòla (Milan), and herbal teas from Wilden.Herbals (Milan).

Where: Booth UNISG
What: Workshop, degustazione
Seats: 20
Cost: 10€
Discount: 8€ (Soci Slow Food, studenti e alumni UNISG)

Join our alumna Jessica Breuker, cheese sommelier, for an engaging workshop on pairing natural rind cheeses with local accompaniments and sauces. You will have the opportunity to taste four natural rind cheeses, learning about the complexities of their rinds and textures. The workshop will delve into the types of molds and beneficial bacteria that contribute to the unique textures, aromas, and flavors of these cheeses. Jessica will guide you through the art of pairing, showcasing carefully selected products that enhance each cheese.

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Where: Lab mobile
What: Conference
Cost: Free

Challenge yourself with a unique experience: you will taste two craft beers and evaluate them through your senses, exploring their aromas, flavor, color, and body. A special opportunity to discover the world of sensory analysis up close and experience beer in all its nuances.
The test will take place inside the Mobile Laboratory of the University of Gastronomic Sciences of Pollenzo, an innovative space dedicated to sensory education and the culture of food and beverages.

Where: Booth UNISG
What: Conference
Cost: Free

Join the student team behind the magazine “Food as Resistance” in their journey to bring closer what seems distant. Through field notes, interviews, and photographs, the second issue of the magazine highlights the struggles and resilience of Indigenous peoples in Kenya, from seed conservation to beekeeping, from the red Maasai sheep to food cooperatives. More than a magazine, this project is a call to action: 100% of the proceeds support Slow Food Kenya’s work with local communities.

Where: Booth UNISG
What: Workshop, degustazione
Seats: 20
Cost: 10€
Discount: 8€ (Soci Slow Food, studenti e alumni UNISG)

From the rice fields of Vercelli, through Emilia, the story of a journey that began 15 years ago and led to the creation of the first Italian whole black rice vinegar, obtained through a very slow fermentation in barrels for at least 2 years. We will taste it in its pure form and in some gastronomic pairings.

With Acetaia San Giacomo and Gli Aironi, two producers that have historically collaborated with the University.

Where: Booth UNISG
What: Workshop, Tasting
Seats: 20
Cost: 6€
Discount: 5€ (Soci Slow Food, studenti e alumni UNISG)

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Some of the master gelato makers from the Tempi di Recupero network, an association that collaborates with the University, offer a tasting of unusual gelatos where the gelato itself becomes a tool for expressing creativity and a responsible approach to the use of ingredients.

Where: Lab Mobile
What: Workshop
Cost: Free and open access

Eating is considered the ultimate multisensory, or multimodal, experience. Every time we interact with food, we combine and integrate information from all our senses. Shape, color, texture, and sound are not just discrete physical characteristics of a food, but essential components of perceived flavor. At the University’s Mobile Laboratory, we’ve recreated a mini lab where you can taste three different chocolates to explore the relationship between the product’s physical characteristics, perceived taste, and individual differences. You’ll also contribute to a research by the Sensory, Behavior, and Cognition Lab at the University of Pollenzo.

Where: UNISG booth
What: Workshop
Cost: Free and open access

True wealth comes from photosynthesis, but we often forget how much land management shapes our future.
Through Holistic Management, farmers worldwide have regenerated soils, tripled harvests, and strengthened communities.
In Europe, ecological, social, and financial challenges remain: how can we care for ecosystems we risk losing without even noticing?
In this meeting, we will explore how to keep our culture and our world alive, transforming ecological and financial debt into grass, abundance, and lasting prosperity.
Join the conversation and help chart a path where ethical choices coincide with our very own interests.

Where: Booth UNISG
What: Workshop, Tasting
Seats: 20
Cost: 7€
Discount: 5€ (Slow Food memebrs, UNISG students and alumni)

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We’ll take you to the mountains of Dossena, in the Brembana Valley, an area where communities, municipal administration, and farms work together to enhance local resources and create new opportunities, countering depopulation. Here, aging in ancient mines is much more than a technique: it’s a concrete choice for doing business, building on what the area has to offer, intertwining tradition with new development ideas. You’ll discover how young people and local businesses have created new economies, amidst the charm of the world’s longest Tibetan bridge, visits to the mines, the authentic flavor of Minadùr, and much more. And, of course, there will be a tasting of this unique cheese.

SMAQ Minadùr is a participatory process for the development and enhancement of the cheese supply chain in Dossena, funded by the Cariplo Foundation and led by UNISG and CNR – ISPRA (leader), in collaboration with the Behavior and BrainLab at IULM. The project stems from the synthesis of previous experiences, such as SMAQ, modeled by Filiera Futura.

Where: UNISG Booth
What: Workshop, Tasting
Seats: 20
Cost: 7€
Discount: 5€ (Slow Food members, UNISG students and alumni)

Discover the new edition of “Mattos”, the coffee stout born from the collaboration between Birrificio  Artigianale Sagrin of Calamandrana (AT), the specialty coffee of Caffè Santaromero in Turin, and the passion of Paolo Panero of parallels café in Bra, a true master in selecting outstanding coffees. A unique event where coffee takes center stage and becomes the very soul of the beer: you’ll taste it both in its pure form and in its surprising “beer” version. Here you’ll experience firsthand what happens when intense worlds collide: alchemies, friendships, and a touch of “Mattos” creativity come to life, giving rise to unforgettable flavor experiences.

Where: Lab Mobile
What: Workshop, Tasting
Seats: 18
Cost: 10€
Discount: 8€ (Slow Food members, UNISG students and alumni)

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Emporio Vegetale presents Booco, the sandwich that’s 100% plant-based—inside and out. Join Giorgia Chiodi Latini, UNISG alumna and member of the UNISG Alumni Association, for a taste experience that breaks all the rules. With surprising textures and vegetables used in their entirety—roots, leaves, peels included—Booco offers a new, creative way to enjoy plants. It’s not just delicious: it’s a full-on sensory experience. Come discover the sandwich that’s changing the game!

Where: Lab Mobile
What: Workshop, degustazione
Seats: 18
Cost: 10€
Discount: 8€ (Slow Food members, UNISG students and alumni)

Buy now >

Emporio Vegetale presents Booco, the sandwich that’s 100% plant-based—inside and out. Join Giorgia Chiodi Latini, UNISG alumna and member of the UNISG Alumni Association, for a taste experience that breaks all the rules. With surprising textures and vegetables used in their entirety—roots, leaves, peels included—Booco offers a new, creative way to enjoy plants. It’s not just delicious: it’s a full-on sensory experience. Come discover the sandwich that’s changing the game!

Where: Lab Mobile
What: Workshop, degustazione
Seats: 18
Cost: 8€
Discount: 6€ (Slow Food members, UNISG students and alumni)

Buy now >

The last day of Cheese can only start right with a breakfast hosted by UNISG Alumni!
If you haven’t yet, you absolutely must come and taste the artisanal products made by our former student from Caffè Santaromero (Turin), Colombian chocolate from Cacao Disidente (Bogotá), bread from Forno Tondo (Milan), jams from Brodo di Giuggiole (Avigliana, TO), a cake from Pasticceria Fòla (Milan), and herbal teas from Wilden.Herbals (Milan).

Where: Booth UNISG
What: Workshop, Tasting
Seats: 20
Cost: 10€
Discount: 8€ (Slow Food members, UNISG students and alumni)

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Cascina Lagoscuro, in Stagno Lombardo, is an ancient and imposing court farm managed by the Grasselli family since 1990. Over the years, thanks in part to Luca, a UNISG alumnus, the farm and dairy have seen the birth of new projects: a restaurant, an artists’ gathering place, and an event venue. Don’t miss a tasting of their products, including their delicious cheeses and the touching Torta di Rose with lard.

Where: Lab Mobile
What: Workshop, Tasting
Seats: 18
Cost: 12€
Discount: 10€ (Slow Food members, UNISG students and alumni)

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Join us for a special event dedicated to the king of the table: rice! Discover the secrets of biodynamic rice directly from those who grow it, with our Alumnus and member of the UNISG Alumni Association Marcello Travenzoli, and the products of Corte Raffetta — home to the only certified biodynamic Vialone Nano rice in all of Italy.

Let yourself be guided through the preparation of the famous riso alla pilota, a symbolic dish of the Mantuan culinary tradition. Surrounded by aromas, stories, and authentic flavors, you’ll experience an engaging show cooking — and enjoy a final tasting of the dish!

An unmissable opportunity for food lovers who want to explore the soul of rice up close.

Where: Lab Mobile
What: Workshop
Cost: Free and open access

Vegetable waste such as peels and leaves can be transformed into vinegar, vegetable broth, or natural flavorings. Take a few minutes for a short demonstration and tasting of some products developed by the Pollenzo Food Lab, an applied research laboratory at the University of Pollenzo, where you can understand the potential of some by-products of the agri-food chain.

Where: Booth UNISG
What: Conference
Seats: 24
Cost: Free

Register >

The Agroecology research group at the University of Gastronomic Sciences in Pollenzo is a partner in the European project HuMUS – Health Municipal Soil, which is part of the Mission on Soil Health and Food, funded by Horizon Europe. The overall objective of the HuMUS project is to facilitate the implementation of the EU Mission on Soil Health at the regional and local levels in Europe, through the development of 34 Territorial Management Agreements for soil health, implemented using a participatory method.

Presentation of two workshops held in 2024, where a participatory process on soil health and threats was developed in Piedmont and a Territorial Management Agreement (TMA) was drafted for the mountain and piedmont areas of the Provinces of Cuneo and Turin (Piedmont Region). This agreement contains a description of the biophysical and socioeconomic characteristics of the area and a list of 10 objectives with numerous actions to be implemented. The Agreement was signed by several mountain municipalities, two universities, individual agricultural companies and associations.

Where: Lab Mobile
What: Workshop
Costo: Free and open access

Eating is considered the ultimate multisensory, or multimodal, experience. Every time we interact with food, we combine and integrate information from all our senses. Shape, color, texture, and sound are not just discrete physical characteristics of a food, but essential components of perceived flavor. At the University’s Mobile Laboratory, we’ve recreated a mini lab where you can taste three different chocolates to explore the relationship between the product’s physical characteristics, perceived taste, and individual differences. You’ll also contribute to a research by the Sensory, Behavior, and Cognition Lab at the University of Pollenzo.

Where: Booth UNISG
Cost: Free

Drawing of the winning lottery tickets, sold during Cheese, with proceeds entirely allocated to UNISG scholarships. The lottery prizes consist of lunches and/or dinners for two people at some of the finest restaurants and osterias in the region and beyond:

• Ristorante Piazza Duomo***, Alba

• Ristorante Cracco*, Milan

• Guido Ristorante*, Serralunga d’Alba

• Ristorante Condividere*, Turin

• Ristorante Antica Corte Pallavicina*, Polesine Parmense

• Ristorante La Piola, Alba

• Osteria Boccon Divino, Bra

• Osteria dell’Arco, Alba

• Ristorante Garden of Albergo dell’Agenzia, Pollenzo

The complete regulations, including the period and terms of use of each lunch/dinner voucher, are published on the website https://www.unisg.it/lotteria-unisg/

Where: Booth UNISG
What: Conference
Seats: 24
Cost: Free

The UNISG – PNRR NODES challenge is an innovative educational activity designed to foster an innovative and entrepreneurial mindset among students in the Bachelor’s Degree in Gastronomic Sciences and Cultures. The goal was to develop a training and mentoring program to find innovative solutions to operational, technological, and managerial challenges identified within the PNRR Nodes research context. The students developed solution concepts applicable to the project brief proposed by Agrimontana srl, a company producing candied fruit, marrons glacés, jams, and ingredients for ice cream, which works closely with agricultural supply chains. Over its fifty years of experience in the sector, Agrimontana has developed natural ingredients for professionals in the fine pastry, catering, and ice cream industries. In collaboration with the University of Pollenzo, the company has decided to explore, from a circular economy perspective, processes for valorizing secondary production products, such as syrups resulting from the candying of oranges, lemons, citrons, chestnuts, strawberries, raspberries, blueberries, and apricots.

This activity is part of the project NODES which has received funding from the MUR – M4C2 1.5 of PNRR funded by the European Union – NextGenerationEU (Grant agreement no. ECS00000036).