UNISG @ Terra Madre Salone del Gusto 2018!

11:30 – 12:30 Workshop: “The infinite faces of chocolate”
Anika Wallace, UNISG undergraduate student, will take you through an in-depth journey of chocolate—from the tree to the shelf where it is sold. Every step in the journey showcases a unique bar of chocolate with a story to tell in its taste. We will explore the many variables during the production process, then your knowledge and taste buds will be put to the test while enjoying an assortment of chocolates during our tantalizing tasting.
Language: ITA / ENG
Tasting: Yes
Cost: 5 € Slow Food members / 7 € non members

12:45 – 13:15, An insight into Mexico food heritage: presentation of the book “El Arca del Gusto en México: Productos, saberes e historias del patrimonio gastronómico”.

“El Arca del Gusto en México: Productos, saberes e historias del patrimonio gastronómico”, in its Mexican declination, presents the results achieved by the Ark of Tate project over the years thanks to the joint efforts of the University of Gastronomic Sciences of Pollenzo, Slow Food and the Terra Madre network. In order to valorise them, the University of Gastronomic Sciences and Slow Food have undertaken collaboration with the Universidad Popular Autónoma del Estado de Puebla and the Universidad Autónoma de Querétaro, which led to the publication of this volume. During the event the authors will present the contents of the work and explore some aspects related to the preservation and enhancement of the Mexican gastronomic heritage.
Speakers: Guadalupe Xóchitl Malda Barrera (l’Universidad Autónoma de Querétaro), Alfonso S. Rocha Robles (Slow Food Messico), Mónica Orduña Sosa (Universidad Popular Autónoma del Estado de Puebla), Dauro Mattia Zocchi
Language: ENG/ITA
Cost: Free admission subject to availability

13:30 – 14:30 Workshop: “Sourdough: it’s your turn!”

If you love everything related to baking, you can’t miss our workshop about the development and the conservation of different kinds of sourdough and their uses! With Francesco Grandi, student of the University of Gastronomic Sciences.
Language: ITA / ENG
Tasting: Yes
Cost: 5 € Slow Food members / 7€ non members

15:30 – 16:30  Workshop: “Genetics and fermentation of colombian’s cocoa.”
What does it mean to produce high quality cocoa? A journey behind the scenes of the misterious world of aromatic cocoa’s production with a Unisg alumni, Manlio Larotonda, farmer, cocoa’s fermenter and producer of bean to bar chocolate in Colombia with his brand Cacao Disidente. Be ready to learn while tasting: we’ll face problems about high quality cocoa’s production with tasting of many cultivar of different fermentations.
Language: ITA / ENG
Tasting: Yes
Cost: 5 € Slow Food members / 7 € non members

17:30-18:30 Conference: “The taste for health” with Gabriella Morini, UNISG professor
Since the beginning of time, taste, food and health have been terms that have accompanied human feeding. However, the association has always been just a simple sequence: taste serves to classify a food as good or bad, and therefore, influences food choices. These factors determine the nutritional status, and therefore, health. Only recently the taste chemoreceptors have also been identified in parts of the body other than the buccal cavity and their activation generates responses that influence important and different functions—from absorption and metabolization of nutrients, to respiration, to response to bacterial compounds, etc. This knowledge gives back a value to the taste of food and to what is connected to it that goes well beyond gastronomic pleasure: tastiest can have a pharmacological relevance, and therefore, of great interest is their identification in different foods, the study of the molecular structures with which they interact (taste receptors) and their variability among individuals can be one of the causes of the different responses to the same diet. But they also lead us to understand the value of biodiversity, seasonality and all the factors that have led to practices, both agricultural and of consumption, that have defined traditional diets. In other words, to give value to food and not just to eat.
Language: ITA / ENG
Cost: Free entry subject to availability

19 – 20:30 Aperitif with the producers – by UNISG students
The Saiano’s Estate will present two of their distinct Vermouths: Demos and Clementino. In the first vermouth, Demos, aromatic notes depict roses and irises combined with a slight bitterness that results in a gentle taste. In the second vermouth, Clementino, the aromatic notes will take you through a citrus grove during winter time with the smell of a combination of bitter, sweet, and sour citrus fruits, and reminiscent of the history of the cargo boats loaded with spices from the East. These sought out scents are created exclusively by Tenuto Saiano’s alchemist perfumer Baldo Baldini. Tenuta Saiano’s Vermouth are going to be served with Cascina Lago Scuro’s products. It is a interdisciplinary agricultural center, ran by UNISG Alumni. Luca Graselli and his family. The farm is a place of transformation in which innovation goes hand in hand with traditional methods proper of Graselli family. Come and taste their homemade products like jams from the fruits of their gardens, raw milk cheese made in their own dairy, delicate cured meat and freshly baked bread from their artisanal bakery.
Language: ITA / ENG
Tasting: Yes
Cost: € 12

10:30 – 11:30 Breakfast with the producer – by  UNISG students
Come and enjoy a traditional Colombian breakfast, featuring traditional ingredients from Amazonian cuisine “revisited” with cocoa mass from Cacao Disidente, prepared and presented by the pastry chef of the restaurant Mini Mal in Bogota, in collaboration with a UNISG Alumni, Manlio Larotonda.  Cacao Disidente was founded in Colombia in 2015 to investigate the aromatic potential of Colombian cacao in order to develop a new product.  They source the cacao for their artisanal product from cooperatives and associations of small-scale producers, who follow each phase of the production and adhere to regulations that dictate the region, the cultivar, and desired sensorial outcome.  (In the area of production, they promote and safeguard the biodiversity of cacao by studying and propagating the local biotypes to develop unique aromatic characteristics in each zone of origin). Mini Mal of Bogota adapts recipes and ingredients of the regional cuisines of Colombia, and proposes itself as one of the leading restaurants that showcase the Slow Food philosophy: emphasizing consumer education, promoting local biodiversity, and developing a short supply-chain to connect directly with producers in order to offer a genuine and unique gastronomic experience.
Language: ITA / ENG
Tasting: Yes
Cost:  5 €

12:00-13:00 Meeting: What can a gastronome do for Ferrero products?
To the future gastronomes within the Master in Food Culture, Communications & Marketing, Ferrero has launched the challenge of interpreting new food, social and environmental trends, and proposing new ideas for recipes, packaging or communication for Ferrero products. Come and discover the winning project!
Language: ITA / ENG
Tasting: No
Cost: Free entry subject to availability

14:00-15:00 Workshop: “The forbidden rice”
UNISG alumni Stefano Ferrante and Nicola Robecchi will present their recent work, “The Forbidden Rice”, to support research of new products based on organic rice for an innovative family farm. A small tasting of the products under development will be offered to guests.
Language: ITA / ENG
Tasting: Yes
Cost: Free entry subject to availability

16 -17 Meeting: How can your blood type determine your seasonal diet? The Australian Natives case.
A focus on the six-season cycle of the Australian Indigenous as an example of a food system that respects weather, environment, social practices and individuals’ health. A detailed look into the richness of nutrients, mega antioxidants and multi-minerals of ‘bush foods’ and the rise of the Australian native food industry.
Language: ITA / ENG
Tasting: No
Cost: Free entry subject to availability

17:15 – 17:45, An insight into Kenya food heritage: presentation of the book “The Ark of Taste in Kenya: Food, Knowledge and History of the Gastronomic Heritage”.

“The Ark of Taste in Kenya: Food, Knowledge and History of the Gastronomic Heritage” presents the results of the mapping activity of the Kenyan gastronomic heritage carried out within the Ark of Taste project. The 75 products presented in it were selected and catalogued thanks to the collaboration between the researchers of the University of Gastronomic Sciences and the local Slow Food Kenya network. The book offers a fundamental contribution to understanding and appreciating the richness of Kenya’s gastronomic traditions and territories.
Speakers: John Kariuki Mwangi (Vicepresident Slow Food Foundation for Biodiversity); Samson Kiiru (Alumno UNISG and Slow Food Kenya); Dauro Mattia Zocchi (coordinatore attività Arca del Gusto per UNISG)
Language: ENG/ITA
Cost: Free admission subject to availability

10:30 – 11:30 Breakfast with the producer – by  UNISG students
UNISG Alumni Nicola Robecchi will present a preview of their project Walden Herbals, envisioning to discover and share new knowledge, improve the quality of life, health and wellness of our customer, promote a culture of wholeness and the use of herbs and plants as natural solutions to the every day balance of life.  They will propose three infusions to the audience. Joining them will be Stefano Ferrante, another UNISG alumni, who returned to his homeland, Sicily, after earning his degree and started working in marketing and consulting for restaurants. Then, with his brother Tommaso, he started the Fratelli Ferrante Workshop where they sealed in jars the best products that Sicily has to offer, but always having a deep respect for traditions and raw materials. With modern techniques, they put together technology and savoir faire to produce preserved goods that taste great and aim to give value to Sicilian’s products as much as possible. Join him for breakfast to find out about his jams and preserves.
Language: ITA / ENG
Tasting: Yes
Cost: 5 €

12:00-13:00 Conference: “Animal Welfare”, by Amber Bewick, UNISG student
What is Animal Welfare? And why do we hear so much about it today? In this conference, we will talk about the issues surrounding the production of animal products. Above all, the impact on the lives of the animals, our environment, and the health of consumers. We will also discuss the social and economic aspects of this industry as well. Participants will learn how to choose high quality animal products and where to find them, the importance of making the right choice, as well as available alternatives to animal proteins.
Language: ITA / ENG
Tasting: No
Cost: Free entry subject to availability

14:00-15:00  Workshop: “Stories of Chocolate which Last Forever”
The chocolate that we buy either cares for the earth and the people on it, or it abuses them. Our decisions as consumers do, in fact, have a direct influence on the wellbeing of our world. From Anika Wallace, UNISG student, we will hear inspiring stories from producers about why buying chocolate that is good for our world is worth the extra attention, and we will of course taste how rewarding it is! We will also share some simple tips about how to recognize the good from the bad, or the better from the worse, the next time you go to buy chocolate.
Language: ITA / ENG
Tasting: Yes
Cost: 5 € Slow Food members / 7 € non members

16:00-17:00 Round Table: Who is the gastronome: craftsmanship, business and the importance of the network
Gastronomy narrated from an entrepreneurial point of view through the experience of some former University students who, after completing their studies, decided to found their business by cultivating the relationships built in UNISG.
Language: ITA
Tasting: Yes
Cost: Free entry subject to availability

18: 00-19: 00 Round Table: Global Food Studies: Past, Present e Futures of the Study of Food
Food Studies (the interdisciplinary study of food in all its aspects and components) are a recent yet flourishing research and teaching field. It emerged and thrived as a response to a growing dissatisfaction with the workings of the global corporate food system, purely profit-oriented and dangerous for the environment and public health, as well as the recognition of food as the most direct expression of the cultural-biodiversities of the world. Within Food Studies, Food History has shown that the different food cultures are the results of exchanges and interactions transcending national borders and that the current global food system is just the development that has been pursued among many possible, but it was not inevitable: other ways were available and are still usable for a better future of our food. The event discusses these topics by describing the (brief) past, present, and future of Food Studies. Before the conference, the U.S.-Italy Fulbright Commission will illustrate their cultural exchange programs between Italy and the United States, including the Fulbright-Casten Family Foudation Award, which every year is granted to two U.S. students to enroll in the master’s program “Master of Gastronomy: World Food Cultures and Mobility” at the Università di Scienze Gastronomiche Pollenzo. Three grantees of the program (from past, current, and upcoming editions of the master’s) will discuss their experience.
Speakers: Damien Casten – Casten Family Foundation; Paola Sartorio – U.S.-Italy Fulbright Commission, Director; Simone Cinotto – “Master of Gastronomy: World Food Cultures and Mobility” at the University of Gastronomic Sciences Pollenzo, Director; Dan Bender – Food Studies Program at the University of Toronto, Director; Shakira Simley – Casten Family Foundation Fulbright Award Grantee; Allyson Peréz – Casten Family Foundation Fulbright Award Grantee; Mia LaRocca – Casten Family Foundation Fulbright Award Grantee
Language: ENG / ITA
Tasting: Yes
Cost: Free admission subject to availability

19:30-20:30 Aperitif with the producers – by UNISG students
After earning his degree at UNISG in 2012, Stefano Ferrante returned to his homeland, Sicily, and started working in marketing and consulting for restaurants. Then, with his brother Tommaso, he started the Fratelli Ferrante Workshop where they sealed in jars the best products that Sicily has to offer, but always having a deep respect for traditions and raw materials. With modern techniques, they put together technology and savoir faire to produce preserved goods that taste great and aim to give value to Sicilian’s products as much as possible. Among the best products they have to offer, there is the Caponata, in which they use the Almond of Noto (Slow Food Presidia) instead of pine nuts.

Stefano will hold a delicious aperitivo with Nadia Verrua who, together with her parents, produce 25,000 bottles in Grignolino, Barbera, Ruchè in Scurzolengo (Asti). Part of four generations of wine growers at Cascina ‘Tavijn, Nadia maintains the tradition which dates back to 1908, but focuses on natural wine. Although it’s a young company, they have been certified organic in 2007.
Language: ITA/ENG
Tasting: Yes
Cost: 10€

10:30 – 11:30 Breakfast with the producer – by  UNISG students
L’Agripasticceria® DolceMente ConTorta by Francesca Molon was born in 2013 from the connubiality between high quality starting materials, produced in the agricultural holding (eggs, flour, fruits, milk), and the passion for the pastry world. From Francesca’s hands are born the sweets from the traditional and also huge British-style cakes, made in an Italian way. Always passionate about sweets and pastry, Francesca enthusiastically uses that passion to face the new challenges of the green economy.
Language: ITA / ENG
Tasting: Yes
Cost:  5 €

10:30 — 11:30 – Breakfast with the producer – by UNISG students
Here are cheeses from Borgo Affinatori, Asti’s artisan workshop for aging and maturing. Their selection derives from a meticulous selection of basic products to refine and transform. They have a low-volume production with small farmers; milk (mostly raw), pasture animals and when possible, from alpine pasture. Get to know Lorenzo Borgo, UNISG alumni, who will tell you how the territory, with its culture, must be conceived as an integral part of the product.
Join us for breakfast brought to you by Le Motte, an organic family-run business from Cogne, in the Aosta Valley. Growing fruits and vegetables on the slopes of the Alps, located in front of the snowy Gran Paradiso National Park produces different flavors and colors. At Le Motte, organic farming is a natural choice and their vegetables, small fruits and aromatic plants are transformed without any additives, in order to maintain their uniqueness. They will lead you through the most interesting tasting experience you’ve ever had!
Language: ITA / ENG
Tasting: Yes
Cost: € 5