Stages in Piedmont, Liguria, Emilia-Romagna and Tuscany

First Regional Stages for the Degree Course First-Years

Travels in Piedmont, Liguria, Emilia-Romagna and Tuscany to Discover the Best Local Food and Wines

In February the first-year students of the University of Gastronomic
Sciences will have their first opportunity to confront the diversity of
Italy in terms of society, economics, environment and of course food
and wine. From February 13 to 24, divided into four groups, they will be visiting Piedmont, Liguria, Emilia-Romagna or Tuscany.

In Piedmont the two weeks begins with a historical visit to the
royal castle at Racconigi underlining the strong cultural element of
this stage. A lesson on the rich gastronomic history of the region is
followed by a visit to a farm where native Piedmontese breed cows are
raised and to artisans specializing in the production of the area’s
typical cured meats. The importance of wine to the region will be
explained during visits to wineries in the Langhe and Monferrato hills,
while some days are dedicated to the study of rice-growing around
Vercelli and traditional Piedmontese sweets. One day covers Piedmontese
olive oil with a visit to the Azienda Agricola Veglio Piero in Patro di
Moncalvo, where Monferrato extra-virgin olive oil is produced. Other
topics include local cheeses such as the Langhe tuma and robiola di

Meanwhile in Liguria the itinerary follows the Levante Rivieria
and the Cinque Terre from Monterosso to Manarola, where students learn
about a number of different Slow Food Presidia: cicciarelli anchovies
from Noli and the chinotto sour orange from Savona. Part of the stage
will be dedicated to the various phases of production of extra-virgin
olive oil and to the local winemaking traditions. Students will arrive
at a deeper understanding of the territory through the study of local
iniatives in organic agriculture, improvement of the quality of life
and the recovery of heritage fruit and vegetable varieties.

The principal products studied in Tuscany will be wine,
extra-virgin olive oil and the Chianina breed of cow. During the two
weeks of the stage the students will follow lessons on the wines
produced in the zones of Chianti Classico and Brunello di Montalcino,
as well as looking closely at some Slow Food Presidia such as Val
d’Arno chickens and Zolfino beans. Visits to oil mills allow students
to see the complete production chain of extra-virgin olive oil. The
stage also includes visits to cheesemakers and cured-meat producers.

One of the highlights of the Emilia-Romagna stage is the
opportunity to follow the whole process of production of one of the
world’s great cheeses, Parmigiano Reggiano, from the milk to the final,
aged cheese. The study of indigenous breeds such as red cows and
Romagnola cattle will be integrated with field trips to farms in the
region. Two of the most prized cured pork products, Prosciutto di
Parma and Culatello di Zibello, will also be analyzed in terms of the
entire production chain. Some time will be spent with experts from the
mountain communities of Aquacheta and the Forlivese Apennines who will
explain themes linked to the promotion of Romagna through typical
products such as the Slow Food Presidium Raviggiolo cheese.

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