This week study trips
Study trips 3 – 9 July
The students of the 1st year of the three-year degree will be traveling for a week, divided into small groups of about 20 people, on one of the University’s iconic study trips, namely the Mountain Systems study trip. Here are some of the activities they will carry out
Valli Orobie
The group will visit the production of strachitunt and old-fashioned stracchino, cheeses belonging to the project https://progettoforme.eu/cheese-valleys-orobiche/
To get to know and explore the strengths and weaknesses of mountain economies, students will visit a honey producer, a vegetable company, a small fruit company and a beer producer with whom they will cook its original version of patole, gnocchi typical fillings of the Alto Lario. They will also see the bird traps to discuss with a hunter the use of this historic structure which today is used for the observation of migratory bird species.
Val Maira
The Val Maira Journey will take place between San Damiano Macra, Celle Macra, Elva and the Canosio pasture and will include visits and meetings with local producers to learn about the various products of the Valley: the Via del Sale and the anchovy trade at the Seles Museum degli Acciugai, the breeding of goats and the production of cheese from milk at Lo Puy, a Slow Food Presidium, the alpine honey of the high mountains with Floriano Turco, and the meeting point between agriculture and forestry in a mountain ecosystem.
Val Gerola
The itinerary in Val Gerola will include visits to both low and high valley productions, from the most innovative to the most traditional. The group of students will get to know a small reality of beer producers, beekeepers and a social inclusion project through the cultivation of vegetables. A second part of the journey will focus on the role of the mountain pastures: both as a production system and as a heritage to be conserved. They will get to know the ancient Bitto tradition, following the production process at high altitudes, to then descend to the valley in the Centro del Bitto Storico Rebelle, the fulcrum for the preservation of this heritage.
Val Pellice
The journey starts from a historical account of the Waldenses of the Valley and continues with innovative projects such as that of the Casa col Forno association ( http://stoneovenhouse.com/project-it/ ), where one of our ex-students collaborated to set in motion a disruptive reality, where “money” is not the protagonist of the day.
Students will also visit producers of honey, cheese, bread, apples, cider and will address the topic of wild pollination and its importance in biodiversity. Finally, they will meet three slow food presidium products from the valley: saras del Fen, mustardella from the Waldensian valleys and ancient varieties of Piedmontese apples.
Val Varaita
The group that will travel to Val Varaita will understand how this small valley has managed to find its place in the Piedmontese gastronomic panorama in recent years. The students will visit a production of Toumin del Mel (SF Presidium), herbal workshops, hop gardens and will discover the cultural heritage of the valley born from the fusion of Alpine and Occitan traditions. They will conclude the didactic journey from Melle’s Antagonists and from Juri Chiotti, to his restaurant REIS Cibo Libero di Montagna.
Valle d’Aosta
the trip to Valle d’Aosta will take place in the north of the city of Aosta in the area of the Gran Paradiso National Park, there will be foraging activities, a day in a malga to participate in the Fontina production chain and then climb to the Mont Fallere refuge at 2350 meters, a trek to put plogging into practice and get in tune with nature. In the following days, visits to the cellars, salami factories, fruit-producing farms and a cooperative for the collection of quality products are planned.
Furthermore
The male and female students of the second year of the Bachelor’s Degree will instead be engaged in the thematic study trip on Agri-food Systems.
The thematic study trip consists of an in-depth study of four agri-food chains: fruit, vegetables, meat, cereals. The class will be divided into four groups and for each supply chain the students will visit various realities and companies, large and small, that operate in these sectors, in order to understand and determine production and market choices. The company visits will be preceded by a day in the classroom, where Unisg alumni, involved in the aforementioned supply chains, talk about their professional and personal experience in a dialogue with the students.