First regional stages

Regional Field Seminars begin at the University of Gastronomic Sciences

October 4, 2004 saw the start of the first year of the three-year
training degree at the University of Gastronomic Sciences in Pollenzo
(Cuneo). Founded by Slow Food, in collaboration with the Regional
Authorities of Piedmont and Emilia-Romagna, it is the first university
in the world entirely dedicated to food and gastronomic culture.
Lessons are now well underway, and they continue with four regional
field seminars, known as stages, that will take place in Tuscany,
Liguria, Piedmont and Emilia-Romagna. The students will be divided into
groups and each group sent to one region from February 14 – 25.

In Tuscany, the stage begins with the Consortiums of Chianti
Classico and Brunello di Montalcino, then moves on to the Val d’Arno
and the Val d’Orcia.
Bread and olive oil producers and the Slow Food Presidia of Val d’Arno Chicken and Zolfino Beans will complete the program.

In Liguria, the students will depart from San Remo and continue
to Imperia, the land of oil, of Badalucco Beans and Vessalico Garlic.
They will pay a visit to a curious “sanctuary” for cetaceans (marine
mammals such as whales, dolphins and porpoises) in the open sea. Next
comes Genoa, where they will recieve lessons on the culinary traditions
of its hinterland, and finally they will discover indigenous grape
varietals such as Pigato, Vermentino and Grenaccia.

In Piedmont, it begins at the Castle of Racconigi with a
historical overview of the typical products of the region, and then
continues with a visit to a farm where pigs are reared in a semi-wild
state, and to a Piedmontese cattle raising operation. Then there are
the cheesemakers who produce DOP cheeses, plus a trip to an
artisan flour mill in the Langhe (Cossano Belbo). Beer, hazelnuts,
rice, and, naturally, wine will complete the rich activities of the two
week seminar.

In Emilia-Romagna the journey begins in Reggio Emilia at the Consortium
of Parmigiano Reggiano. It continues in Parma, to talk about
prosciutto, and then moves to Zibello and the land of culatello,
followed by the Consortiums of Balsamic Vinegar and Brisighella Olive

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