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 fresh produce to the plate and beyond!
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 various sessions.
Masterclasses will be conducted by university professors and experts to provide the theoretical framework and scientific evidence that will be tested in practical sessions and workshops.
Foraging and harvesting in the nearby woods and gardens will be combined with cooking activities in the Food Lab, transforming fresh herbs, plants and flowers into healthy, sustainable 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 the Monviso mountain, a perfect example of the Farm to Fork concept and of building community through food.
Open for applications
Start date: July 8th – 11th 2024 (4 days)
Application deadline: June 17th 2024
Participants: Enthusiasts who want to cultivate their passion for food and explore the universe of UNISG and its approach to food.
Cost: 1.200€ (VAT incl*) and includes all the training activities (lessons, workshops, visits and tastings), 4 lunches, 1 dinner and transport during the visits to producers. The cost does not include lodging.
Early bird: 980€ (VAT incl*) for those who apply and pay the deposit by 29th February 2024
20% discount for UNISG students and alumni, UNISG Partner Companies and Slow Food members
20% discount off the cost of the second course if you apply to two Summer School programs
10% discount for you and a friend/member of family if you apply together
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