UNISG @ Terra Madre Salone del Gusto 2022

10:30 – 11:30 Breakfast with producers and alumni
Let’s do justice to the most important meal of the day with the artisanal products of UNISG alumni businesses. You will be able to taste the chocolate of Cacao Disidente directly from Colombia, the pastries of Mamù from Alessandria, Petricor jams from the orchards of Lucinasco, sheep and goat milk yogurt from Alba di Campolieto, organic herbal teas from Wilden Herbals and coffee by Santaromero. The event is presented by UNISG alumni: the founders of M’AMO Gastronomic Consultancy.
Cost: 6€ (5€ Slow Food members, students and UNISG alumni).
Booking and payment directly at the stand.

12:00 – 13:00 The challenges of young African gastronomes
Young African members of the UNISG and Slow Food network John Kiwagalo, Livingstone Kiggwe and John Wanyu talk about the different campaigns they are engaged in: fighting the introduction of GMOs in agriculture, land grabbing and its impact on women and children, and the preservation and promotion of local products like coffee and banana plantations in Uganda.
Free entry while seats last.

13:30 – 14:30 Agroecology for a better future
What does agroecology mean? How can agroecology help the transition towards more sustainable agriculture and food systems? The UNISG research group will give us an answer. They are  involved in the European project H2020 AE4EU – Agroecology for Europe, which aims to strengthen the development and networks of actors involved in the transition to agroecology and food sovereignty.
Free entry while seats last.

15:00 – 16:00 What future for rural tourism?
Rural tourism, which has been growing rapidly in recent years, has innovated to respond to the demands of the modern tourist: contact with nature, well-being, gastronomy. The pandemic period has further increased the attractiveness of the sector, but what are the challenges it faces and what is its future? The meeting explores the results of the European Erasmus project, The European Network for the Promotion of Culinary and Proximity Tourism in Rural Areas.
Free entry while seats last.

17:00 – 18:00 Vinegar in mixology: the new taste of health
Can an aperitif take care of our health? Of course, if vinegar is among the ingredients. Together with Acetificio Varvello and the Affini bartenders, we will discover a new way to use vinegar, a natural drink with many nutritional properties, with anti-glycemic, anti-tumor and anti-inflammatory effects. Follow us on a surprising journey of “good” taste, in which vinegar – an aromatic drink that plays on levels of acidity similar to those of citrus fruits – will be mixed with creativity to obtain vitamin and refreshing cocktails, real panacea for our health.
Cost: 6€ (5€ Slow Food members, students and alumni UNISG).
Booking and payment directly at the stand.

19:00 – 20:00 Aperitif: Italy meets Greece
Our student Alexandros Alexandru has chosen some iconic and unique products of Greek gastronomy to share with us. We’ll travel between the rich fields of the mainland and the salty waters of the Greek islands and taste feta, capers, wine, cereals, oregano, honey, as explained by Alexandros. Come and enjoy the aromas and flavors of sunny Greece at the UNISG stand!
Cost: 10€ (8€ Slow Food members, students and alumni UNISG).
Booking and payment directly at the stand.

10:00 – 11:00 Breakfast with the producers and alumni
Let’s do justice to the most important meal of the day with the artisanal products of UNISG alumni businesses. You will be able to taste the chocolate of Cacao Disidente directly from Colombia, the pastries of Mamù from Alessandria, Petricor jams from the orchards of Lucinasco, sheep and goat milk yogurt from Alba di Campolieto, organic herbal teas from Wilden Herbals and coffee by Santaromero. The event is presented by UNISG alumni: the founders of M’AMO Gastronomic Consultancy.
Cost: 6€ (5€ Slow Food members, students and alumni UNISG).
Booking and payment directly at the stand.

11:00 – 12:00 Paper food packaging: what perspectives for the large-scale distribution?
Presentation of research conducted by UNISG in collaboration with Comieco. What materials are the food packages we buy at the supermarket made of? Which product categories are witnessing a transition from fossil fuels to renewable energy sources? A dialogue between stakeholders in the supply chain to understand the sustainability of what is around food, starting from some aspects – such as shelf life – that could be reconsidered in light of new materials.
Free entry while seats last.

12:00 – 13:00 Learn4Earth: training future consumers to save the planet
Children, whose future choices will create and shape a sustainable future, are increasingly disconnected from understanding how and where their food is produced, processed and prepared. Learn4Earth, a European project which UNISG is part of, is developing innovative methodologies, approaches and practical activities to provide teachers and young students with key skills  in the fields of Climate, Environment and Food.
Free entry while seats last.

13:30 – 14:30 The pioneers of desert cheese in the Negev
Anat and Daniel Kornmehl, acouple of agronomists, decided to settle in the Negev desert, in Israel, and start a goat farm and dairy in 1997. Four children and over two decades later, Kornmehl Farm is at the vanguard of goat dairy production in all of Israel. Their cheeses are the result of the knowledge acquired from experiences in France, Italy and Israel (Daniel is a pupil of the late maître fromager Shai Seltzer). Their eldest son Yotam, currently a student in Pollenzo, introduces the tasting of these dairy excellences.
Cost: 8€ (6€ Slow Food members, students and alumni UNISG).
Booking and payment directly at the stand.

15:00 – 16:00 Round Table: Beyond organic certification
How was organic certification born and how will it evolve? These are the questions on which the round table is questioned, which will be preceded by a screening of ‘Once upon a time in Bio’, a documentary produced by Coop Tesori Bio and Agricola Multimedia, directed by Paolo Gai, which retraces the history of organic farming through the people who, yesterday and today, contributed to its birth and its evolution, both in Piedmont and in Italy. Organic yogurt tasting offered by Coop Tesori Bio, UNISG supporting member.
Free entry while seats last.

17:00 – 18:00 Cured meat? Yes, but organic!
Is there a way to consume cured meats in a sustainable way, without sacrificing taste and quality? The Salumificio Pedrazzoli company, a UNISG supporting member and a pioneer of organic agriculture in Italy since 1996, will talk about their vision of organic: a philosophy that starts from the breeding and well-being of their animals, from nutrition to care, and how this has a positive impact on the optimization of environmental resources and on the quality of the final product. There will also be a guided tasting of some Salumificio Pedrazzoli products.
Cost: 6€ (5€ Slow Food members, students and alumni UNISG).
Booking and payment directly at the stand.

19:00 – 20:00 Aperitif with the producers, UNISG alumni… bread, cured meats, beer and vermouth
What better way to unwind after a day of touring Terra Madre than with a tasty aperitif with the artisanal products of the UNISG Alumni? They bring their delicious baked goods from Tondo Forno Artigiano, the cured meats of the Valli Unite, the craft beer of the Sagrin Brewery and the unmissable Sfusobuono Vermouth. The event is presented by UNISG alumni: the founders of M’AMO Gastronomic Consultancy.
Cost: 10€ (8€ Slow Food members, students and alumni UNISG).
Booking and payment directly at the stand.

10:00 – 11:00 Breakfast with the producers and alumni
Let’s do justice to the most important meal of the day with the artisanal products of UNISG alumni businesses. You will be able to taste the chocolate of Cacao Disidente directly from Colombia, the pastries of Mamù from Alessandria, Petricor jams from the orchards of Lucinasco, sheep and goat milk yogurt from Alba di Campolieto, organic herbal teas from Wilden Herbals and coffee by Santaromero. The event is presented by UNISG alumni: the founders of M’AMO Gastronomic Consultancy.
Cost: 6€ (5€ Slow Food members, students and alumni UNISG).
Booking and payment directly at the stand.

12:00 – 13:00 The challenges of young gastronomes for the ecological transition
The food system is one of the main drivers of climate change: loss of biodiversity, exploitation of limited resources, water and land grabbing, pollution of groundwater, poor eating habits, excessive use of plastic in packaging. UNISG students share what they are learning in Pollenzo and how, according to them, a gastronome can deal with these challenges.
Free entry while seats last.

13.30 – 14.30 Past, present and future: the shared dream of Forno Brisa
8 years have passed since Davide and Pasquale studied at UNISG. They ended their journey in Pollenzo with an idea to develop, a lot of passion and the desire to change the world one loaf at a time.Today 4 stores, a farm, a cohesive and growing team have become true. Among those years there were projects, opportunities, mistakes (“making mistakes is right”, to quote their book) and the first crowdfunding campaign. First because they are preparing to start a second one. Davide and Pasquale will tell us about Forno Brisa’s past, present and future while tasting some of the masterpieces of their artisan laboratory.
Free entry while seats last.

15:00 – 15:45 UNISG and Gelati Pepino present “Il Pinguino di Pollenzo”
The first ice cream in the world on a stick covered with chocolate was invented and patented in Turin in 1938 by the Pepino company. During this meeting the CEO of Gelati Pepino, Alberto Mangiantini, will present a project that involves UNISG and its students and has led to the creation of a limited edition ice cream, also available for tasting.
Cost: 2€ (1€ Slow Food members, students and alumni UNISG).
Booking and payment directly at the stand.

16:00 – 17:00 The importance of memories and stories to regenerate agriculture and food sovereignty – Mothers Garden
“Mothers garden” is a collective project for future generations in which traditions and memories are cultivated through stories which are archived and shared to document the inestimable diversity and sovereignty of different cultures. The project will be presented by UNISG alumna Samatha De Lucena-Cataldo, cofounder of the no profit Association AMMAR seeds, together with Marine D’Aboville.
Free entry while seats last.

17:30 – 18:30 The art of the knife
Slicing ham manually with a knife is the most ancient and traditional method and preserves the characteristics of the ham unaltered, avoiding overheating of the meat and fat. The master butcher Stefano Paciotti, in addition to telling us the story of this ancient art, will give us a practical demonstration and let us taste a prized Parma ham of San Giacomo Prosciuttificio, Raspini brand, a UNISG strategic partner, which, thanks to the cutting of knife, will release all its aromatic potential.
Cost: 6€ (5€ Slow Food members, students and alumni UNISG).
Booking and payment directly at the stand.

19:00 – 20:00 – Aperitif with producers and alumni… kombucha, chese and olives
What better way to unwind after a day of touring Terra Madre than with a tasty aperitif with the artisanal products of the UNISG Alumni? Come and taste the kombucha, a drink obtained from the fermentation of tea or herbal teas, by Wilden.Herbals, the sheep and goat cheeses of Società Agricola Alba and the Taggiasca olives of Petricor. The event is presented by UNISG alumni: the founders of M’AMO Gastronomic Consultancy.
Cost: 10€ (8€ Slow Food members, students and alumni UNISG).
Booking and payment directly at the stand.

20.30 UNISG Alumni Reunion – Private Event 
It is time for the traditional Alumni reunion, which will be held at Terra Madre. If you are a former student, come and visit us at the university stand to have a drink together, meet old friends and new Alumni!
Private event reserved for former UNISG students.

10:00 – 11:00 Breakfast with the producers and alumni
Let’s do justice to the most important meal of the day with the artisanal products of UNISG alumni businesses. You will be able to taste the chocolate of Cacao Disidente directly from Colombia, the pastries of Mamù from Alessandria, Petricor jams from the orchards of Lucinasco, sheep and goat milk yogurt from Alba di Campolieto, organic herbal teas from Wilden Herbals and coffee by Santaromero. The event is presented by UNISG alumni: the founders of M’AMO Gastronomic Consultancy.
Cost: 6€ (5€ Slow Food members, students and alumni UNISG).
Booking and payment directly at the stand.

12:00 – 13:00 Wild bees and bumblebees
Wild bee species are endangered, though relatively little is known about them. Pollution, pesticides, and destruction of the natural environment and pesticides are serious threats that need to be addressed quickly to save these important pollinators. Valter Guiggi, UNISG student, will talk about their fundamental role in the world, their diversity and their beauty. The meeting will be sweetened with a tasting of different honeys.
Free entry while seats last.

13:30 – 14:30 Sweet interlude between Piedmont and South America
Take a sweet break before diving back into the adrenaline-fueled fair that is Terra Madre, and get to know the chocolate of Disidente Cacao from Colombia, the coffee of Santaromero and the artisan pastry of Mamù from Alessandria, just to remind you that we are still in Piedmont! The event is presented by UNISG alumni: the founders of M’AMO Gastronomic Consultancy.
Cost: 6€ (5€ Slow Food members, students and alumni UNISG).
Booking and payment directly at the stand.

15:00 – 15:45 Riva degli Etruschi: tourism, hospitality and agriculture
Presentation of the project that Riva degli Etruschi – a tourist complex which, since its inception in the 1950s, had the aim of preserving the territory of the Livorno coast – began in 2020 with UNISG to combine the offer of its restaurants with local products and local agriculture. Wine tasting after the presentation.
Free entry while seats last.

16:00 – 17:00 The Ark of Taste Atlas in Ukraine and Estonia
UNISG researchers discuss issues related to the relaunching of Ukrainian and Estonian gastronomic heritage. The books are the results of a foodscouting research, conducted by UNISG, in collaboration with the Ca ‘Foscari University of Venice and Slow Food, as part of the European project ERC DiGe – Ethnobotany of divided generations in the context of centralization. At the end of the conference there will be a tasting of traditional Ukrainian and Estonian products.
Free entry while seats last.

17:30 – 18:30 Alta Langa in four glasses: the story of the Piedmontese classic method denomination
Four expressions of Alta Langa showing the different possibilities offered by the flagship of Piedmontese sparkling wine: Pinot Noir in purity, Chardonnay in purity, a cuvée of Pinot Nero and Chardonnay and a reserve with a long aging on the lees. Alta Langa has a long history behind it: it was the first “classic method” sparkling wine to be produced in Italy, starting in the mid-nineteenth century, with vineyards stretching across the hilly area between Asti, Alessandria and Cuneo, it requires a long aging on the lees of at least 30 months.The tasting will be led by Paolo Rossino, a former UNISG student, and today director of the Alta Langa Consortium.
Cost: 10€ (8€ Slow Food members, students and alumni UNISG).
Booking and payment directly at the stand

19:00 – 20:00 Franconia and Valle d’Aosta: aperitif with beers and cheeses!
Beer and cheese are both the result of fermentation processes, and they also complement each other. Come and find out with a tasting of combinations by two companies in the University network: Kulmbacher, a brewery based in Kulmbach, Germany, where beer amphora dating back three thousand years have been found, and the Centrale Laitière Vallée Aoste, whose Blue d’Aoste won the gold medal at the Mountain Cheese Olympics.
Cost: 10€ (8€ Slow Food members, students and alumni UNISG). Booking and payment directly at the stand.

10:30 – 11:30 Breakfast with the producers and alumni
Let’s do justice to the most important meal of the day with the artisanal products of UNISG alumni businesses. You will be able to taste the chocolate of Cacao Disidente directly from Colombia, the pastries of Mamù from Alessandria, Petricor jams from the orchards of Lucinasco, sheep and goat milk yogurt from Alba di Campolieto, organic herbal teas from Wilden Herbals and coffee by Santaromero. The event is presented by UNISG alumni: the founders of M’AMO Gastronomic Consultancy.
Cost: 6€ (5€ Slow Food members, students and alumni UNISG).
Booking and payment directly at the stand.

12:00 – 13:00 Milk, Honey and Eggs: How Safe Are They Really?
Milk, honey and eggs are among the main food ingredients used in Italy. Their safety is a priority for all the stakeholders in the supply chain, from producers to consumers. Within the Food Drug Free project, UNISG analyzes the knowledge of consumers, the most common mistakes and ways to get better information (which will be presented during the meeting).
Free entry while seats last.

13:30 – 14:30 Designing a start-up in the agri-food world
The final event of the Team and Company Creation course – Talents for the Enterprise, where the three best entrepreneurial projects will be awarded – in collaboration with Conad Nord Ovest and Starboost.
Free entry while seats last. –> this event wil take place in the B2B area 

15:00 – 16:00 The importance of recovering and enhancing traditional varieties
Local cereal varieties, as well as vegetables, fruit, legumes and underused crops have the advantage of having evolved and adapted to the pedoclimatic conditions in which they have evolved, and whose cultivation has a lower environmental impact. The UNISG research group involved in the GERMonte regional and European H2020 RADIANT project discuss the project.
Free entry while seats last.

16:30-17:25 Stronger after the Crisis – What the Pandemic taught us about Resilience in Coffee Farming
The COVID-19 pandemic has changed the world. It has also created new challenges for smallholder coffee farming families and exacerbated their already difficult situations. Many of them experienced food insecurity, couldn’t sell their products, or did not have access to inputs like seedlings or fertilizers. But all these adversities also produced success stories: In the panel discussion, you will hear firsthand how smallholder coffee farming families in East Africa and Central America coped with the pandemic and what lessons they learned for future crises. The panel discussion with representatives of the farmer communities will also feature International Coffee Partners (ICP), a pre-competitive partnership of eight family-owned coffee companies working together for a more prosperous future for farming families.
Panelists:
– Giuseppe Lavazza, Vice Chairman Lavazza Group
– Claudia Muñoz, Technical Coordinator, Hanns R. Neumann Stiftung Central America
– Victor Komakech, Regional Project Manager, Hanns R. Neumann Stiftung Uganda
Moderation: Professor Michele Fino, University of Gastronomic Sciences
Free entry while seats last.

17:35-18:00 Growing Coffee in the Face of Climate Change – Addressing and Mitigating the Impacts
Due to climate change, as much as 50 percent of land currently used for coffee cultivation may become unsuitable by 2050. The impacts of climate change threaten not only the livelihoods of coffee farming families. It clearly threatens coffee itself. Michael Opitz shows us how coffee farmers can not only prepare for climate change but even contribute to mitigating it. He presents the holistic approach of the initiative for coffee&climate (c&c) and opportunities for partnerships.
Speaker: Michael Opitz is Managing Director at Hanns R. Neumann Stiftung, the foundation that implements the c&c projects on-site. He has been working for c&c since the initiative’s founding in 2010.
Free entry while seats last.