Eventi Unisg a Cheese 2023
You will find us in Bra, in Piazza Spreitenbach, with our UNISG stand. Come and visit us to receive information about the courses, attend interesting conferences, or participate in exciting activities organized and managed by alumni.
Personal Shopper by UNISG Student
Everyday (from 10 to 11:30; from 15 to 16:30)
An itinerant tour of Bra, starting from the UNISG stand, which will take you to discover the best producers present at Cheese. Your guides will be students of the University of Gastronomic Sciences, who will tell you the history and curiosities about each product (and producer) that you will see and taste during the hour and a half tour.
Workshops, Tastings
Event language: ITA, ENG
Cost: €10 (€8 Slow Food members, UNISG students and alumni).
To reserve a place, write to comunicazione@unisg.it
On the days of the event, booking and payment directly at the stand.
Friday 15 SEPTEMBER
10:00 – 11:00, Friday breakfast with UNISG Alumni producers: bread, butter and jam, small pastries, coffee, herbal teas, milk
How to start this edition of Cheese in the best way? With a good breakfast told by our Alumni who became artisans and producers after University. And therefore ready to taste and hear stories and curiosities about the bread from the Forno Brisa in Bologna, the butter and milk from the Azienda Agricola Nicoletta in Settimo Vittone (TO), the jams and jellies from the Azienda Agricola Antea in Trana (TO), the biscuits from the MAMU pastry shop in Alessandria, the specialty coffee from the Santaromero roastery in Turin and the organic herbal teas from Wilden.Herbals in Milan.
Workshop, Tasting
Language: ITA, ENG
Cost: 6€ (5€ Slow Food members, students and alumni UNISG).
Reserve your spot at comunicazione@unisg.it
On the days of the event, booking and payment directly at the stand.
12:00 – 13:00,There is a future for food and wine tourism in rural contexts in Europe?
Starting from tourism trends in Europe, the conference highlights the challenges and opportunities of the food and wine tourism sector in the contemporary scenario, indicating the skills necessary for operators in the sector, especially in rural contexts, to be aware players in the market. During the conference, UNISG teachers will present a preview of the training tools, developed within the Erasmus EUNE-CPTRA project, aimed at the operators themselves.
Conference
Event language: ITA, ENG
To reserve a place, write to comunica@unisg.it
Free admission subject to availability.
13:30 – 14:30, Tasting with sweets from the historic Genoese confectionary company Romanengo
Between one taste and another of cheese, stop by the UNISG stand to discover the world of a century-old company and to taste some of its products. Romanengo, supporting member of UNISG, was influenced by the position of Genoa, between the sea and the hills. In fact, in this territory there is a great variety of fruits, such as bitter orange or orange, such as rose and violet and the sailors instead introduced recipes and spices. From this relationship with geography and history come sugared almonds, fondants, pastilles, chocolates, jams and confectioner’s sweets. A sweet tasting awaits you!
Workshop, Tasting
Event Language: ITA, ENG
Cost: 6€ (5€ Slow Food members, students and alumni UNISG).
Reserve your spot at comunicazione@unisg.it
On the days of the event, booking and payment directly at the stand.
15:00 – 16:00, Between Reggio Emilia and Bergamo: a journey between pure balsamic vinegar without vinegar and DOP cheeses from Bergamo, and beyond
For many years, Acetaia San Giacomo di Novellara (RE) has been a stop on various educational trips of the University of Gastronomic Sciences. During one of these, the idea was born of trying to combine vinegars with cheeses refined in the province of Bergamo, on the shores of Lake Iseo by Colosio Formaggi & Latticini, refiners for four generations, whose tradition is continuing with our student Mattia, with the aim of always enhancing rural territories and small producers. Andrea Bezzecchi, legendary owner of the Acetaia, will tell us about the ancestral method of production and, together with Mattia, will combine 5 vinegars, not only the traditional balsamic vinegar of Reggio Emilia but also cooked balsamic vinegars or raw wine vinegars with 5 traditional DOP Bergamo cheeses , with different production and maturing times.
Workshop, Tasting
Event Language: ITA, ENG
Cost: 6€ (5€ Slow Food members, students and alumni UNISG).
Reserve your spot at comunicazione@unisg.it
On the days of the event, booking and payment directly at the stand.
16:30 – 17:30,CANCELLED - Symbiotic agriculture… this Certification still little known!
Event cancelled
La Granda transforms the meat of the homonymous Consortium of Piedmontese Bovine Breeders (Slow Food Presidium) born in 1996, and has been a UNISG Strategic Partner for years. La Granda and the University of Gastronomic Sciences collaborate to give life to new and sustainable production methods, including Symbiotic Agriculture. We will be told what it is and how it can restore and maintain the biodiversity and functionality of the soils and the products deriving from it, bringing practical examples and having a new Tuma tasted, produced and certified from Symbiotic Agriculture.
Conference, Tasting
Event Language: ITA, ENG
Cost: 6€ (5€ Slow Food members, students and alumni UNISG).
Reserve your spot at comunicazione@unisg.it
On the days of the event, booking and payment directly at the stand.
18:00 – 19:00, Aperitif with the producers: Mönchshof Brewery and Cheeses from the Nicoletta Agricultural Company
Don’t miss the aperitif of two historic companies, led by two young UNISG former students. The Mönchshof brewery, a UNISG strategic partner, was born in Kulmbach in 1349, where even a beer amphora dating back to 3,000 years ago was found. The Azienda Agricola Nicoletta was born in the early twentieth century with a few heads of cattle and a few wheels consumed mainly in the family, and then continued to grow from generation to generation. Federica, North West sales manager for Mönchshof and Alice, who has returned to work in the family business, will guide us in a fun tasting where they will combine beers of different German styles with tome and mountain pasture robiola.
Aperitif, Tasting
Event Language: ITA, ENG
Cost: 6€ (5€ Slow Food members, students and alumni UNISG).
Reserve your spot at comunicazione@unisg.it
On the days of the event, booking and payment directly at the stand.
SATURDAY 16 SEPTEMBER
10:00 – 11:00, Saturday breakfast with UNISG Alumni producers: bread, butter and jam, small pastries, coffee, herbal teas, milk
Before immersing yourself in the Cheese weekend, have a special breakfast told by UNISG Alumni who have become artisans and producers after University. Get ready to taste the bread from Forno Brisa in Bologna, the butter and milk from the Azienda Agricola Nicoletta in Settimo Vittone (TO), the jams and jellies from the Azienda Agricola Antea in Trana (TO), the biscuits from the MAMU pastry shop in Alessandria , the specialty coffee of the Santaromero roastery in Turin and the organic herbal teas of Wilden.Herbals in Milan.
Workshop, Tasting
Event Language: ITA, ENG
Cost: 6€ (5€ Slow Food members, students and alumni UNISG).
Reserve your spot at comunicazione@unisg.it
On the days of the event, booking and payment directly at the stand.
11:30 – 12:30, Discovering a virtuous reality: Coop Tesori Bio
Coop Tesori Bio is an organic production company, respectful of the environment and fragile people to whom it offers work in a constructive dimension. The values of the cooperative, also the subject of some courses at the University of Pollenzo, are: social inclusion, circular economy and organic and sustainable agriculture and will be told by the founders. Furthermore, during the meeting, some students of the UNISG Master’s Degree will present a research on consumer behavior on the cooperative’s products – yoghurt, milk, cheeses – which will be followed by a guided tasting.
Conference, Tasting
Event Language: ITA, ENG
Reserve your spot at comunicazione@unisg.it
On the days of the event, booking and payment directly at the stand.
13:30 – 14:30, How to teach gastronomic sciences with digital tools
The development of technology and digitization have caused changes in the methods, models and practices used in teaching activities. The conference will present the results of the Erasmus+ DIGI-CASE project, which aims to improve the digital skills needed to teach gastronomic sciences in higher education institutions.
Conference
Event Language: ITA, ENG
Reserve your spot at comunicazione@unisg.it
On the days of the event, booking and payment directly at the stand.
15:00 – 16:00, From pasture to table: Does a different diet of animals affect the sensory and nutritional aspects of cheese?
The question will be answered by the UNISG student Miriam Racca who conducted a study in collaboration with the La Servaja farm, as part of the Slow Food Italy project “Let’s save stable meadows and pastures”, on raw milk cheeses from goats fed with “spring” pastures at an altitude of 700-800 meters in Ceva and with “summer” pastures at about 1,500 meters in Paraloup. The study included sensory tests at the UNISG sensory analysis laboratory and nutritional analyzes at the Turin zooprophylactic institute. In addition to the student, the pastor Gian Vittorio Porasso will be present and the presentation of the research will be accompanied by a comparative tasting of the two types of cheese.
Conference, Tasting
Event Language: ITA, ENG
Cost: 10€ (8€ Slow Food members, students and alumni UNISG).
Reserve your spot at comunicazione@unisg.it
On the days of the event, booking and payment directly at the stand.
16:30 – 17:30, Tufo of Monteu Roero, a new cheese
Almost all the students of the University buy the products at the farmers’ markets of Bra. Here, a group of students from the SFYN -Slow Food Youth Network, a youth association that researches and promotes small local producers, came into contact with the brothers Paolo and Roberto of the Pertusio farm who raise goats in a semi-wild state and produce a cheese unique, aged in the tuff caves of the 1200s in the municipality of Monteu Roero. Paolo, together with the students, will tell us about his work and will guide us in a tasting of Monteu Roero tuff in combination with the wines of the Bajaj farm.
Tasting
Event language: ITA, ENG
Cost: €10 (€8 Slow Food members, UNISG students and alumni).
To reserve a place, write to comunicazione@unisg.it
On the days of the event, booking and payment directly at the stand.
18:00 – 19:00, Aperitif with UNISG Alumni: cheeses from Molise, Japanese Wagyu and vinegar-based drinks
What do Molise cheeses, Japanese meat and acetic drinks have to do with it? The only way to find out is with three of our Alumni. Serena, after graduating from Pollenzo, returned home to work in the historic family business, Caseificio Di Nucci, which produces stretched curd cheeses from Upper Molise, from Agnone caciocavallo to cheeses with dried sweet peppers from Altino. Paolo, having finished his Masters in Pollenzo, opens his own consultancy company, the homonymous Tucci Atelier Gastronomico, and founds the Meat Japan company, specialized in sustainable breeding of wagyu cattle in Kyoto. Together with Beatrice Guzzi, UNISG alumna and chef specializing in research and development, they open Acetyca. society that investigates, explores and educates on the use of acid taste. Together they will guide us in a curious tasting of typical cheeses from Molise, paired with old Japanese cow wagyu cured meats handcrafted in Italy, accompanied by Acetyco, a non-alcoholic drink made with organic artisanal vinegars.
Aperitif, Tasting
Event Language: ITA, ENG
Cost: 15€ (12€ Slow Food members, students and alumni UNISG).
Reserve your spot at comunicazione@unisg.it
On the days of the event, booking and payment directly at the stand.
Want to take a break from cheese? Come to the stand of the University of Pollenzo for a guided tasting of three cured meats from the historic Modena company Maletti, a brand of Villani SpA and three wines from the Consorzio Alta Langa. The Maletti family has been producing cured meats and sausages since 1867 and, in the 1950s, it expanded and began to sell other products as well. At Cheese they will let us taste their historic Geminiano cured meats, the Corallina cured meats of the Lazio Easter tradition and the Sorrento cured meats of the Campania tradition. UNISG alumnus Paolo Rossino, director of the Alta Langa Consortium, will guide us in pairing them with some vintage classic method sparkling wines made from Pinot Noir and Chardonnay grapes grown on the Piedmontese hills of the Alta Langa
Aperitif, Tasting
Event Language: ITA, ENG
Cost: 10€ (8€ Slow Food members, students and alumni UNISG).
Reserve your spot at comunicazione@unisg.it
On the days of the event, booking and payment directly at the stand.
SUNADY 17 SEPTEMBER
10:00 – 11:00, Sunday breakfast with UNISG Alumni producers: Sicilian cannoli, small pastries, coffee, herbal teas, milk
Per girare tra le bancarelle di Cheese hai bisogno di energia! Fermati allo stand UNISG per una ricca colazione. Gli Alumni che finita l’Università sono diventati artigiani e produttori ti guideranno nell’assaggio dei cannoli siciliani dell’Antica Focacceria San Francesco di Palermo, del latte dell’Azienda Agricola Nicoletta di Settimo Vittone (TO), dei biscotti della pasticceria MAMU di Alessandria, dello specialty coffee della torrefazione Santaromero di Torino e delle tisane biologiche di Wilden.Herbals di Milano.
You need energy to go around the Cheese stalls! Stop by the UNISG stand for a hearty breakfast. Alumni who have become artisans and producers after university will guide you in tasting Sicilian cannoli from theAntica Focacceria San Francesco in Palermo, milk from the Azienda Agricola Nicoletta in Settimo Vittone (TO), biscuits from the MAMU pastry shop in Alessandria , the specialty coffee of the Santaromero roasting in Turin and the organic herbal teas of Wilden.Herbals in Milan.
Workshop, Tasting
Event Language: ITA, ENG
Cost: 6€ (5€ Slow Food members, students and alumni UNISG).
Reserve your spot at comunicazione@unisg.it
On the days of the event, booking and payment directly at the stand.
11:30 – 12:30,Flower in flower tasting: sheep and goat cheeses refined with selected herbs, flower and fruit jellies, and refreshing herbal tea
One of the peculiarities of our University is that it continues to feel like a community even several years after graduation. Nicola and Michela met and fell in love in Pollenzo and gave life to the Azienda Agricola Alba in Molise, which produces extra virgin olive oil, tomato preserves and garden products, jams and, flagship, excellent sheep and goat cheeses with raw milk. In the last year they have begun to refine some of their cheeses with herbs and flowers from the companies of two of their former companions, Erika from the Azienda Agricola Antea and Nicola from Wilden.Herbals. To tell this story of taste and friendship we will taste these cheeses together with flower and fruit jellies from Antea and cold herbal tea from Wilden.Herbals.
Workshop, Tasting
Event Language: ITA, ENG
Cost: 6€ (5€ Slow Food members, students and alumni UNISG).
Reserve your spot at comunicazione@unisg.it
On the days of the event, booking and payment directly at the stand.
12:45 - 13:45 Tasting of barlandin by S.Bernardo
Join us to discover the creation process of Barlandin, the new organic drink from S.Bernardo born from the collaboration with Valverbe and the University of Gastronomic Sciences of Pollenzo.
During this meeting, we share the concept, the name and the label, we show how the Piedmontese herbs were chosen and processed and we tell you the history of the Piedmontese aperitif. You will have the opportunity to taste this new drink, which is presented for the first time at Cheese. Don’t miss this exclusive preview!
To reserve a place, write to comunicazione@unisg.it
Free entry while places last
13:30 – 14:30, Wine, Oil and Sea Vegetables
Riva degli Etruschi is a tourist complex in San Vincenzo (Livorno) which in 2019 began a process with the University of Pollenzo to protect and enhance the area through the creation of an agricultural area that supplies the internal restaurants with fresh and healthy products . Some of these products, especially wine, oil and some vegetables will accompany the story of this virtuous project.
Conference, Tasting
Event language: ITA, ENG
To reserve a place, write to comunicazione@unisg.it
Free admission subject to availability
15:00 – 16:00, Guided tasting of the king of Italian cheeses, Parmigiano Reggiano
Parmigiano Reggiano is the best known, most awarded and imitated Italian cheese in the world. The Montanari e Gruzza company, producer of Parmigiano Reggiano for seventy years, will guide us in the tasting of various Parmigiano Reggiano specialties from very fine supply chains, different in terms of breed, origin and seasoning, such as the Red Cow Reggiana, the Brown Alpine Cow , the Razza Bianca Modenese, the organic and mountain product, which give the cheese peculiar sensory and aromatic characteristics.
Tasting
Event Language: ITA, ENG
Cost: 6€ (5€ Slow Food members, students and alumni UNISG).
Reserve your spot at comunicazione@unisg.it
On the days of the event, booking and payment directly at the stand.
16:30 – 17:30, The pioneers of Israeli desert cheeses. Tasting of excellent Negev cheeses
Anat and Daniel Kornmehl, a young couple of agronomists, in 1997 decided to settle in the Negev desert, in Israel, and start a farm with goat breeding, a dairy and an adjoining small restaurant. Four children and more than two decades later, Kornmehl Farm is the spearhead of goat cheese production in all of Israel. Their cheeses are the result of knowledge acquired from experiences in France, Italy and Israel (Daniel is a pupil of the late maître fromager Shai Seltzer). The eldest son Yotam, current student at Pollenzo, introduces the tasting of these excellent cheeses.
Conference, Tasting
Event Language: ITA, ENG
Cost: 6€ (5€ Slow Food members, students and alumni UNISG).
Reserve your spot at comunicazione@unisg.it
On the days of the event, booking and payment directly at the stand.
18:00 – 19:00, Get off in Bari! a taste of Puglia with UNISG Alumni and Altamura cheese accompanied by unexpected wine
Fabio, a former UNISG student of Apulian origins, after graduating returned to his homeland to collaborate with the historic Caseificio Stella Dicecca, which since the beginning of the twentieth century has been producing the typical stretched curd cheeses of the area including the splendid Pallone of Gravina, and which today with the new generations continues to grow and evolve with new projects. It is precisely in these areas that Fabio meets Michael, in turn a former student, a New Yorker who has been relocated to Puglia for a couple of years to follow his unusual wine project: the most classic pure (or almost pure) Apulian vines, but also long macerations, amphorae, barrels, smoking, carbonic macerations, refermentations, crackling blends – this is the philosophy of Masseria la Cattiva, whose keywords are organic cultivation and experimentation.
Conference, Tasting
Event Language: ITA, ENG
Cost: 6€ (5€ Slow Food members, students and alumni UNISG).
Reserve your spot at comunicazione@unisg.it
On the days of the event, booking and payment directly at the stand.
19:30 – 20:30, Aperitif with UNISG Alumni: cheeses refined by Borgo Affinatori and wines selected by Sfusobuono
Don’t miss the last aperitif with the combination of four cheeses and four wines! Search for quality products, enhancement of the territories, direct knowledge of small artisan producers are just some of the characteristics that Borgo Affinatori and Sfusobuono have in common, realities created in recent years by two UNISG Alumni. Lorenzo personally takes care of every cheese that enters his cellar and selects only cheeses from farmers who are attentive to the well-being of their animals; Alessandra has renewed a packaging historically little considered for high quality products, selecting small artisan wine producers and enhancing the bag in box, with an 80% lower environmental impact than the glass bottle.
Conference, Tasting
Event Language: ITA, ENG
Cost: 10€ (8€ Slow Food members, students and alumni UNISG).
Reserve your spot at comunicazione@unisg.it
On the days of the event, booking and payment directly at the stand.
MONDAY 18 SEPTEMBER
10:00 – 11:00, Monday breakfast with UNISG Alumni producers: Sicilian cannoli, small pastries, coffee, herbal teas, milk
The last day of Cheese always brings a bit of melancholy; to chase it away, start the day with the unmissable breakfast of the UNISG Alumni who, after university, have become artisans and producers. You will be told and you will taste the Sicilian cannoli from the Antica Focacceria San Francesco in Palermo, the milk from the Nicoletta farm in Settimo Vittone (TO), the biscuits from the MAMU pastry shop in Alessandria, the specialty coffee from the Santaromero roasting in Turin and the herbal teas organic plants of Wilden.Herbals in Milan.
Conference, Tasting
Event Language: ITA, ENG
Cost: 6€ (5€ Slow Food members, students and alumni UNISG).
Reserve your spot at comunicazione@unisg.it
On the days of the event, booking and payment directly at the stand.
12:00 – 13:00, Tasting with UNISG Alumni: cheeses and cured meats from Cascina Lagoscuro with beers from the Sagrin Brewery
Cascina Lagoscuro di Stagno Lombardo (CR) is a magical place. If you’ve never been, just go to their website or follow them on instagram to confirm. Breeding, vegetable garden, cultivation of cereals, tavern, inn. Luca will tell us about it who, after earning his Master’s degree at the University of Pollenzo, returned to the Cascina with new ideas. Luca will also let us taste two cheeses and two cured meats paired with four beers from the Birrificio Sagrin in Calamandrana (AT), winner of numerous awards. A truly unmissable appointment, not only for the quality of the cheeses, cured meats and beers but also for the sympathy of Luca and the brewer Beppe.
Conference, Tasting
Event Language: ITA, ENG
Cost: 8€ (6€ Slow Food members, students and alumni UNISG).
Reserve your spot at comunicazione@unisg.it
On the days of the event, booking and payment directly at the stand.
14:00 – 15:00, Good teaching practices in experiential learning for effective education in integrated food systems
The Erasmus+ GOODFOOD project aims to increase the skills and capacity of students and teachers to contribute to the resilience and sustainability of food systems embedded in rural communities and territories. The project includes e-learning courses, innovative teaching practices, field experiences with analysis of company case studies and various concrete actions, such as a Summer School in Melle, which sees the participation of the Birrificio Antagonisti which will offer a tasting of some beers
Conference, Tasting
Event Language: ITA, ENG
Reserve your spot at comunicazione@unisg.it
On the days of the event, booking and payment directly at the stand.
16:00 – 17:00, Ecological transition and social innovation in consumer eating habits. Where are we?
This meeting will share with the public insights into the results of quantitative surveys on Italian consumer segments, conducted by some students of the Master’s Degree in Food Innovation and Management. The presentations, which will alternate with interactive moments with the direct involvement of those present, touch on topics such as the waste generated in the shopping cart, awareness of novel food, gender bias in the consumption of specific products, the potential for social innovation inclusive models of food production and adequate consumer communication strategies. All topics of extraordinary topicality and importance, which affect the daily lives of each of us and which highlight the crucial role that the consumption habits of individuals and the related food cultures have in the ecological transition.
Conference
Event Language: ITA, ENG
Reserve your spot at comunicazione@unisg.it
On the days of the event, booking and payment directly at the stand.
17:30 – 18:30, Beer and cheese tasting with two great English giants: Moor Beer Company and Neals Yard Dairy
The famous beers of the Moor Beer Company brewery in Bristol paired with the prestigious cheeses of Neal’s Yard Dairy in London. The tasting will be led by Luca Giaccone and Eugenio Signoroni, curators of the Slow Food Guide to Italian Beers and didactic instructors at UNISG. The beers will be presented by Justin Hawke, founder and brewer of Moor Beer. The cheeses will be explained by Srdja Mastalovic export manager of Neal’s Yard Dairy.
Workshop, Tasting
Event Language: ITA, ENG
Cost: 10€ (8€ soci Slow Food, studenti e alumni UNISG).
Reserve your spot at comunicazione@unisg.it
On the days of the event, booking and payment directly at the stand.