Graduation Day Friday, March 8th 2019 at the University of Gastronomic Sciences of Pollenzo

Rector Andrea Pieroni: “Pollenzo is a house that you must contribute to to grow and improve, because the newest ideas will come precisely from you”
Roberto Moncalvo: “Have the courage of your convictions, it is what makes the difference””
Catia Bastioli: “Overcome self-interests and construct a common vision of connection between different institutions”
Daniela Pirani: “The time is ripe not to be privileged gastronomes, but to be responsible gastronomes”
Carlo Petrini: “Be generous gastronomes, for change and for peace. And starting next year, Pollenzo will create funding to give African graduates the possibility to create businesses in their own countries”

A warm and sunny day welcomed neo-gastronomes on the occasion of the eighth edition of UNISG of Pollenzo’s Graduation Day, Friday, March 8th.

The guests of honor this year, Catia Bastioli, CEO of Novamont; Roberto Moncalvo, president of Coldiretti Piedmont; and Daniela Pirani, UNISG alumna and lecturer of Marketing at the University of Liverpool Management School, took part in the traditional procession that led from the courtyard of the Agenzia to the church of San Vittore, together with students, professors, Rector Andrea Pieroni and university President Carlo Petrini.

The ceremony proclaiming the neo-graduates took place inside the Pollenzo church, along with speeches made by the guests recounting their own courses of study and careers.

The neo-gastronomes hailed from ten Italian regions (Piedmont, Lombardy, Liguria, Alto Adige, Marche, Lazio, Campania, Puglia, Calabria and Sardinia) as well as Austria, Switzerland, Germany, Australia, and South Africa.

Thirty-one of these students were concluding the three-year undergraduate degree in Gastronomic Sciences, and eight the two-year graduate program in Promotion and Management of Gastronomic Heritage and Tourism.

Rector Andrea Pieroni opened the day, declaring:

“For you all, tomorrow begins a new path that will send you into the world of action, be it further study, work, or research: you will become the protagonists of the world of food. Because food is increasingly at the center of the vibrant crossroads of environmental sustainability, and today is a fundamental turning point in addressing the unresolved problems of the health of the Earth and all her children. The change that we want today is based on collective global liberation, on solidarity, on firsthand commitment.  At Pollenzo, we speak of a web of connections that runs through every food system in the world that aims to be healthy, but also of the web of relations of the Pollenzo community. The network of relationships is said to be the true value of Pollenzo. Here you are only temporarily leaving your caravanserai, which is tied to the history of the first universities born in the Arab world. When you wish to return here, Pollenzo will continue to be your agora. And because of this, beginning in September 2019 there will be days dedicated to our graduates: for meetings, exchange, and training. Pollenzo is a house that you must contribute to to grow and improve, also from afar, because the newest ideas will come precisely from you. Enjoy your travels!”

Roberto Moncalvo, former President of Coldiretti Italy and current President of Coldiretti Piedmont, then spoke of his experience as an engineer-turned-farmer:

“Today I am an organic farmer, with a degree in automotive engineering. In fact, I chose to engage in a daily exercise in coherence between my values and my everyday work, with fifteen hectares of land just outside of Turin, on my family’s farm. When I represented Coldiretti Italy, I understood fully the role of Italian agriculture. I was only one of 55,000 young people who had chosen to start a farm: Today, there are nearly 90,000 young farmers. When I was able to meet with farmers from other countries, I discovered the value of coming together and working together for change. Have the courage to always be consistent as individuals, when you go grocery shopping, when you choose whether or not to recycle, and even when you choose the company that you will work for. These are things that you have already learned here at Pollenzo. You will find that having the courage of your convictions is quite difficult, but it is what makes the difference.”

Catia Bastioli, CEO of Novamont, recounted her studies and work:

“Today we must change the development model, and this change begins with our way of seeing things. Your course of study is truly revolutionary because there is a systemic logic to it. I believe that today we must create a biodiversity of business and a capacity for connection, favoring businesses, initiatives, and people who have the same care for the earth. And so we must change direction: we must overcome self-interests and construct a common vision of connection between different institutions, thanks to trust and wisdom.”

Daniela Pirani, UNISG alumna and lecturer of Marketing at the University of Liverpool Management School, recounted how special it is to be a student of UNISG:

“There are two superpowers that UNISG gives us. The first is that it teaches us the value of an empathic approach. We study food through contact with people, and this requires openness and empathy. Today, it is fundamental to cultivate this capacity for listening. The second superpower is that of having a different idea of failure, or rather, considering it as a possibility to contemplate other scenarios. When we don’t fall in line and are non-conformist, it opens new and very different scenarios of what we consider to be  success. In Pollenzo, we have had a different experience of the idea of success: in our travels we have met small producers who are idealists, stubborn, and non-conventional, which shows us that another life, another path, is possible. In these past ten years, many things have changed: studying food is not a privilege, but a tool, because it allows us to understand how the world is changing. To you all as gastronomes this opens new possibilities. Being a gastronome means having responsibility, and we are all called to participate in this change. What you have learned here is important in confronting the status quo: food can be used to discuss gender, politics, migration and cultural identity, climate change, and food waste. We can use what we have learned here to have the right of self-determination and the right to happiness. The time is ripe not to be privileged gastronomes, but to be responsible gastronomes.”

Finally, Carlo Petrini’s speech closed out the ceremony:

“To you who have graduated today, I make two requests. The first is that you be generous, and not only with your hearts. Help Pollenzo to maintain scholarships for those less fortunate than you. And I want to launch an initiative: starting next year we will create a fund to allow our African graduates to create businesses in their own countries, to return home and have the possibility to work. We cannot continue to hear, ‘Let’s help them in their own homes,” but without action and only hollow words. Let’s promote funding to create businesses in areas experiencing difficulty, to therefore further the spirit of Pollenzo to change Africa and beyond. The other request is connected to the extraordinary movement of young people inspired by the Swedish teenager (Greta Thunberg n.d.r.). Next Friday, March 15th there will be a mobilization around the world, and also by us here in Bra: young people will descend into the streets to tell politicians that we must stop the destruction of the environment. So tune in. You will see that the generation you represent can be the hope for a better future. Being a gastronome means standing for change and for peace!”

The following are their names and the titles of their theses:

 

Three-year Undergraduate Program


From Italy

PIEDMONT

Alessandro Angeleri, from Alessandria, Italy, will discuss the thesis entitled: “Project Culture Applied to the Multisensorial Perception of Taste,” advised by Professor Franco Fassio.

Federica Maria Bergonzi, from Pavone Canavese (Turin), Italy, will discuss the thesis entitled: “Food Waste Innovation: A Hypothesis for Utilizing Food Waste in the Food Service Industry,” advised by Professor Franco Fassio.

Amedeo Boscolo, from Turin, Italy, will discuss the thesis entitled: “Gastronomy of an Invasive Species: The Case of Nutria,” advised by Professor Gabriele Volpato.

Matteo Bosticco, from Alba (Cuneo), Italy, will discuss the thesis entitled: “Food Excess in the Medieval Diet,” advised by Professor Antonella Campanini.

Elisa Cavrenghi, from Turin, Italy, will discuss the thesis entitled: “The Other in the Kitchen,” advised by Professor Nicola Perullo.

Pietro Civallero, from Moncalieri (Turin), Italy, will discuss the thesis entitled: “The Importance and the Influence of Music in a Convivial Context During the Gastronomic Act,” advised by Professor Nicola Perullo.

Ottavia Demetra Maria Luigia Cortona, from Alessandria, Italy, will discuss the thesis entitled: “The Food Service Industry and the Circular Economy in Italy: A Proposed Business Model,” advised by Professor Franco Fassio.

Ilaria Marchetti, from Diano d’Alba (Cuneo), Italy, will discuss the thesis entitled: “Diet and Longevity: The Influence of Food on the Physiological Process of Aging and its Importance in Prevention,” advised by Professor Andrea Pezzana.

Isabella Parsi, from Fossano (Cuneo), Italy, will discuss the thesis entitled: “From ‘Commodity’ to ‘Specialty:’ A New Value for Experiential Consumption. A Focus on Coffee,” advised by Professor Damiano Cortese.

Beatrice Riva, from Cuneo, Italy, will discuss the thesis entitled: “Organic in the Cuneo Area: Analysis of the Current Situation, Obstacles, Solutions, and Future Prospects,” advised by Professor Paola Migliorini.

Blanche Marie Josephine Rocca, from Collegno (Turin), Italy, will discuss the thesis entitled: “Disability and the Food Service Industry,” advised by Professor Antonio Montanari.

Leonardo Rocca, from Monforte (Cuneo), Italy, will discuss the thesis entitled: “The Usage and Classification of Cheeses in Italian Cookbooks between the 14th and 15th Century,” advised by Professor Antonella Campanini.

Andrea Sclauzero, from Lequio Tanaro (Cuneo), Italy, will discuss the thesis entitled: “Fisharing,” advised by Professor Franco Fassio.

Virginia Vallesi, from Saluzzo (Cuneo), Italy, will discuss the thesis entitled: “Natural Women. Women in the World of Natural Wine,” advised by Professor Nicola Perullo.

LIGURIA

Andrea Bianchi, from Alassio (Savona), Italy, will discuss the thesis entitled: “Food Photography and Ecological Perception through Image,” advised by Professor Nicola Perullo.

Alberto Bosisio, from Genoa, Italy, will discuss the thesis entitled: “The Use of Technology for a Shorter and More Sustainable Supply Chain,” advised by Professor Gabriele Volpato.

LOMBARDIA

Anna Dossena, from Milan, Italy, will discuss the thesis entitled: “The Feminine Side of Rural Areas,” advised by Professor Paolo Corvo.

Benedetta Gori, from Bergamo, Italy, will discuss the thesis entitled: “Safeguarding Biodiversity as a Future Instrument for Rural Development,” advised by Cinzia Scaffidi.

Giovanni Vannetti, from Varese, Italy, will discuss the thesis entitled:  “Analysis of Street Food and Proposals for Sustainable Food Trucks,” advised by Professor Franco Fassio.

ALTO ADIGE

Federica Rungger, from Marebbe (Bolzano), Italy, will discuss the thesis entitled: “Androcentricity in the World of Wine – A Study on the Divergence in the Perception of Wine Defects between Men and Women,” advised by Professor Luisa Torri.

MARCHE

Matteo Ceppi, from Jesi (Ancona), Italy, will discuss the thesis entitled: “Indigenous Sustainability Practices Applied to the Global Food System,” advised by Professor Gabriele Volpato.

LAZIO

Orlando Bellincampi, from Alatri (Frosinone), Italy, will discuss the thesis entitled: “The Grandmother: Conviviality and Transmission of Italian Gastronomic Culture,” advised by Professor Antonella Campanini.

Lorenzo Piccioli, from Sutri (Viterbo), Italy, will discuss the thesis entitled: “Beyond Taste – Esthetic Education for an Ecology of Consumption,” advised by Professor Nicola Perullo.

Elena  Straccamore, from Alatri (Frosinone), Italy, will discuss the thesis entitled: “Anthropological Analysis of Tourism Activities in the Community of San Josè di Mashpi, Ecuador. Focus on the Potential of Local Gastronomy as a Means of Tourist Attraction and Element of Social Liberation For the Women of the Community,” advised by Professor Michele Filippo Fontefrancesco.

abroad

AUSTRIA

Roman Herbert Mayrhofer, form Austria, will discuss the thesis entitled: “Culinary Tourism in Austria: The Concept of the Slow Food Travel Region and its Adaptability to the Valley of the Bregenzerwald,” advised by Professor Roberta Cevasco.

SWITZERLAND

Pablo De Gottardi, from Switzerland, will discuss the thesis entitled: “The State of the Art of Cannabis, the European Market, the Swiss Market, and the Slow Weed Project,” advised by Professor Franco Fassio.

Vinzenz Johannes Wenzel Hahl, from Switzerland, will discuss the thesis entitled: “Locahl – Possibilities and Principles of Opening a Local Food Business in Bavaria,” advised by Professor Franco Fassio.

GERMANY

Till Georg Gloystein, from Germany, will discuss the thesis entitled: “Gene-Editing Techniques: A New Chance for Genetically Modified Organisms in the European Union?” advised by Professor Paola Migliorini.

Tessa Maria Javornik, from Germany, will discuss the thesis entitled:  “The Determinants of ‘Green’ Food Choice,” advised by Maria Giovanna Onorati.

AUSTRALIA

Hannah Patricia Lass Moffatt, from Australia, will discuss the thesis entitled:  “Why The Restaurant Industry Needs Feminism And How Queer Women Are Leading The Way,” advised by Cinzia Scaffidi.

SOUTH AFRICA

Maria Ita Van Zyl, from South Africa, will discuss the thesis entitled: “The Sustainability of Dairy Farming in the Western Cape, South Africa,” advised by Professor Gabriele Volpato.

 

Two-year Graduate Program


PIEDMONT

Stefano Bertin, from Turin, Italy, will discuss the thesis entitled: “The International Trade of Italian Rice: Analysis of the National and International Governing Regulations,”advised by Professor Lorenzo Bairati.

Leonardo Grasso, da Bussoleno (Turin), Italy, will discuss the thesis entitled: “Serving the Interests of Producers in Fair Trade VSSSOs. The Case of Fair Trade Social Enterprises in WFTO,” advised by Professor Lorenzo Bairati.

Andrea Lasagna, from San Cristoforo (Alessandria), Italy, will discuss the thesis entitled: “Systemic Approach to the Definition of Terroir: How Soil, Topography, and Climate Correspond to Wine,” advised by Professor Nicola Perullo.

LOMBARDY

Letizia Bugini, from Busto Arsizio (Varese), Italy, will discuss the thesis entitled: “The Complex Marriage between Sustainability Certifications and Informed Choices: Customer Analysis in Ikea Food,” advised by Gabriele Volpato.

PUGLIA

Raffaele Moretti, from Andria (Barletta-Andria-Trani), Italy, will discuss the thesis entitled: “Developing E-Commerce in Agribusiness. The Case of Natoora UK Ltd,” advised by Professor Carmine Garzia.

CAMPANIA

Antonietta Acquaviva, from Oliveto Citra (Salerno), Italy, will discuss the thesis entitled: “The Imperial Power of Sugar. History, Reflections, and a Survey on the Desire for Sweetness and its Perception among Youth“ advised by Professor Nicola Perullo.

CALABRIA

Silvia Viscomi, from Soverato (Catanzaro), Italy, will discuss the thesis entitled: “Urban Beekeeping in Italy: The Role of Bees in the Construction of Resilient Cities,” advised by Professor Gabriele Volpato.

SARDINIA

Micol Luisamaria Arru, from Cagliari, Italy, will discuss the thesis entitled: Sulcis and Wine. A Heritage to Know and Promote,” advised by Professor Roberta Cevasco.



Learn about our programmes…