Science in the Kitchen: from farm to fork
A course aimed at enthusiasts who wish to immerse themselves in the world of cooking, embracing the entire supply chain, from the land with its raw materials to the plate on the table.
The cooking activities will be approached in their relationship with sciences such as ecology, botany, nutrition and chemistry, with the value of sustainability as a common thread that unites the different sessions.
Masterclasses conducted by university professors and experts to provide the theoretical framework and scientific evidence that will be tested in practical sessions and workshops.
From foraging with transformation of wild herbs and plants directly in the woods to harvesting in the garden for fresh raw materials to be transformed in the Food Lab into healthy, sustainable, zero waste and tasty recipes.
An evening at the wonderful Verduno Castle to discover a restaurant where the kitchen garden of chef Alessandra Buglioni is an integral part of the philosophy and practices of her cuisine.
And, last but not least, an educational journey to discover Reis, a mountain gastronomic reality at the foot of Monviso, a perfect example of the Farm To Fork concept and of building community through food.
Start date: July 10th – 13th, 2023
Cost: 980€ + 22% VAT – includes all the training activities (lessons, workshops, visits), 4 lunches, 1 dinner and transport during day 4 for the visits to producers in Langhe area
20% discount for UNISG students and alumni, UNISG Partners and Slow Food members
Further information> email@example.com