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The UNISG stand<\/strong> is, as usual, in Piazza XX Settembre<\/strong>. At the stand you can receive information on courses<\/strong>, attend interesting conferences<\/strong> or participate in stimulating activities organized and managed by students.<\/strong><\/p>\n <\/p>\n Every Friday, for months, thousands of students and others, following the example of Greta Thunberg, express fears and disappointment about the climate crisis and the negligence of governments with respect to this issue. The Fridays For Future have moved the media and the consciences of everyone. Food is closely linked to climate change and every time we choose what to eat we influence all global ecosystems. For this reason, at the start of the #ClimateStrike, we march to Bra to make our voices heard about the need to implement agricultural policies that respect the environment.<\/p>\n Meeting at 9:00 am, departure at 9:30 am from Piazza Roma. Arrival in Piazza XX Settembre, at the same time as the start of the Cheese Inauguration<\/em><\/p>\n Free participation.<\/em><\/p>\n [\/ Blucollapse]<\/p>\n [oi-block-collapse title = \"10:00 - 11:00, Breakfast with the producer: Japanese macha tea meets Italian cheese\"]<\/p>\n MatchaStore and JapaneseTeaStore are born with the aim of introducing quality Japanese green tea. All their teas were selected by executive Chef Tanigawa from Kyoto's Kichisen restaurant.3 Michelin stars. First and foremost, the matcha tea or tea unique of its kind for its quality, its manufacturing process and its millenary tradition then continue with green tea of just as important importance as the GYOKURO - SENCHA - HOJICHA AND GENMAICHA.<\/p>\n The former Unisg student Fulvio Biondo will guide us in tasting these teas.<\/em><\/p>\n Paid event, price \u20ac 5. Info and reservations: condotta@studenti.unisg.it<\/em><\/p>\n <\/div>\n <\/div>\n<\/div><\/div>\n The food system and the climate crisis are undeniably related, and ecosystem collapse is strongly influenced by what we eat. But how aware are we? The roundtable discussion #FoodForChange investigates these links, with speakers from across Italy and the world who discuss not just the problem at hand, but what we can all do (and what we\u2019re already doing) to fight the climate crisis with our forks! Among the speakers, as well as producers, professors of the University of Gastronomic Sciences, we welcome:<\/p>\n Oliviero Alotto of\u00a0Run before 2050 Free entrance.<\/em><\/p>\n <\/div>\n <\/div>\n<\/div><\/div>\n Is it possible to innovate our educational approach and the training of the next generation? There are active projects in Europe which suggest we can.<\/p>\n Enhancing the co-creation of innovation and knowledge in agriculture, forestry and related bio-value chains,\u00a0Nextfood\u00a0<\/a>wants to change our educational approach, from a traditional linear vision of knowledge-transfer to a circular process, in order to support a transition towards teaching and learning which is more student-oriented and participatory. The\u00a0TEFSI\u00a0<\/a>project, meanwhile, promotes innovative teaching methods, materials, methods and instruments so as to increase the skills of university teachers, and therefore improve the quality and effectiveness of university teaching.<\/p>\n Presented by: Paola Migliorini, UNISG teacher;\u00a0<\/em>Natalia Rastorgueva, researcher<\/em><\/p>\n Free entry while seats last.<\/em><\/p>\n <\/div>\n <\/div>\n<\/div><\/div>\n The linear production system creates the illusion of abundance but it\u2019s served on a fragile plate.<\/p>\n Starting from food to develop a paradigm shift towards circular systems means highlighting the importance of biodiversity, communities, the quality of social and the substance of our actions. Circularity is the result of a need to rethink our systems. From the UNISG-supported project\u00a0Life Foster<\/a>\u00a0to the collaboration with\u00a0Tempi di Recupero<\/a>: a round table discussion between university researchers and chefs working to develop a circular kitchen.<\/p>\n Presented by: Franco Fassio, UNISG teacher.<\/em><\/p>\n Free entry while seats last.<\/em><\/p>\n <\/div>\n <\/div>\n<\/div><\/div>\n Guided tours of Cheese where you\u2019ll discover what\u2019s on offer. Cheese is a big event and it can be difficult to navigate, especially if it\u2019s your first time, so why not rely on the expertise of the students of\u00a0UNISG<\/a>\u00a0to make the most of your visit? You\u2019ll be able to meet the producers in person, participate in tastings and get advice on the best delicacies to buy.<\/p>\n Tours start at the UNISG stand. <\/em>Price: \u20ac10, or \u20ac8 for Slow Food members.<\/em><\/p>\n SOLD OUT! Info: <\/em>condotta@studenti.unisg.it<\/em><\/a><\/p>\n <\/div>\n <\/div>\n<\/div><\/div>\n Mario Traina, a UNISG alumnus, tells the story of the birth of the Gastro-Education Community of Etnea, a project started with the idea to help young people in the suburbs of Catania to get ahead through cuisine: Edible Education.<\/p>\n Free entry while seats last.<\/em><\/p>\n <\/div>\n <\/div>\n<\/div><\/div>\n Antonio Conticello, a student of the three-year undergraduate program at the University of Pollenzo, actively collaborates with his family\u2019s company, whenever his study's commitments allow it.\u00a0 Alaimo & Conticello have been promoting street food in Palermo since 1834. Don't miss panelle, milk croquettes and other delicious specialties paired with the craft beer of the Sagrin brewery<\/span><\/p>\n Price: \u20ac10, or \u20ac8 for Slow Food members.<\/em><\/p>\n Info and reservations: <\/em>condotta@studenti.unisg.it<\/em><\/a><\/p>\n <\/div>\n <\/div>\n<\/div><\/div>\n There are three themes: forgotten fruits and wild herbs; recovered traditions and the tastes of memory; and products at the end of their life cycle. There\u2019ll be an alcoholic gelato aperitivo mixing recovered traditions and classic cocktails, presented by Stefano Guizzetti of Ciacco and other leaders of the ice cream scene.<\/p>\n Event organized by Carlo Catani, ex-director of the University of Gastronomic Sciences and author of the book\u00a0Tempi di recupero<\/a>\u00a0(Recovery Time).<\/em><\/p>\n Free entry while seats last.<\/em><\/p>\n<\/div>\n <\/div>\n <\/div>\n<\/div><\/div>\n <\/p>\n A breakfast with three UNISG alumni: Nicola Robecchi, co-founder of Wilden, a small company that selects herbs and plants for special infusions; Marta Miolo of Frutteto di Marta e Maria, who recovers old semi-abandoned orchards; Luca Grasselli of Cascina Lago Scuro, who produces cheese exclusively with the milk of grazing animals.<\/span><\/p>\n Paid event, price \u20ac 5. Info and reservations: condotta@studenti.unisg.it<\/a><\/em><\/p>\n <\/div>\n <\/div>\n<\/div><\/div>\n Guided tours of Cheese where you\u2019ll discover what\u2019s on offer. Cheese is a big event and it can be difficult to navigate, especially if it\u2019s your first time, so why not rely on the expertise of the students of\u00a0UNISG<\/a>\u00a0to make the most of your visit? You\u2019ll be able to meet the producers in person, participate in tastings and get advice on the best delicacies to buy.<\/p>\n Tours start at the UNISG stand, with the possibility of specific and personalized tours. <\/em>Price: \u20ac10, or \u20ac8 for Slow Food members.<\/em><\/p>\n SOLD OUT! Info: <\/em>condotta@studenti.unisg.it<\/em><\/a><\/p>\n <\/div>\n <\/div>\n<\/div><\/div>\n The course, an annual degree held in English, will cover the whole milk supply chain, from the animal and the importance of its nutrition and well-being, to the transformation of milk into cheese and dairy products, to the ageing process of the cheese. At the same time, sales and consumer perception towards the great variety of existing products will be discussed as well.<\/p>\n Presented by Maria Piochi, coordinator of the Master\u2019s degree.<\/em><\/p>\n Free entry while seats last.<\/em><\/p>\n <\/div>\n <\/div>\n<\/div><\/div>\n The region of Valle d\u2019Aosta holds a great tradition and history in the process of making dairy products: nowadays, many cheeses are produced in this region and recognized throughout the world thanks to the ability of local producers who make high-quality cheeses.\u00a0Andrea Mantegazza,<\/strong>\u00a01st year graduate degree in Food,innovation and management, will tell you everything about this\u00a0<\/em>area extremely rich in history and culture, region that sometimes has been undervalued.<\/p>\n There will be a tasting of typical cheese of Valle d\u2019Aosta.<\/p>\n Free entry while seats last.<\/em><\/p>\n <\/div>\n <\/div>\n<\/div><\/div>\n A round table discussion which aims to put the critical and innovative aspects, as well as the social, cultural and ethnographic implications of virtuous nomadic pastoralism under the spotlight. Among the guests Robert Paget, Austrian cheese maker and creator of the dairy truck project, or the possibility of transforming the milk of nomad shepherds from marginal areas through a van equipped with a cheese-making unit<\/p>\n Presented by Maria Piochi and Gabriele Volpato, UNISG teachers.<\/em><\/p>\n Free entry while seats last.<\/em><\/p>\n <\/div>\n <\/div>\n<\/div><\/div>\n How is the meat we eat produced, and how long does it take? How do the pigs, chickens and cows live on farms, and what\u2019s their level of welfare? What are the environmental impacts of raising animals?<\/p>\n Presented by Silvio Greco, marine biologist and UNISG teacher.<\/em><\/p>\n Free entry while seats last.<\/em><\/p>\n <\/div>\n <\/div>\n<\/div><\/div>\n What better way to end a day at Cheese than a delicious aperitivo? Taste extraordinary foods and first-class drinks while their producers tell you about them in person. Come and discover the stories behind these unique producers to understand how they concoct such wonderful gastronomy. Each day there are different producers: at the UNISG stand you can book your place and find out more.<\/p>\n Price: \u20ac10, or \u20ac8 for Slow Food members.<\/em><\/p>\n Info and reservations: <\/em>condotta@studenti.unisg.it<\/em><\/a><\/p>\n <\/div>\n <\/div>\n<\/div><\/div>\n There are three themes: forgotten fruits and wild herbs; recovered traditions and the tastes of memory; and products at the end of their life cycle. There\u2019ll be an alcoholic gelato aperitivo mixing recovered traditions and classic cocktails, presented by Stefano Guizzetti of Ciacco and other leaders of the ice cream scene.<\/p>\n Event organized by Carlo Catani, ex-director of the University of Gastronomic Sciences and author of the book\u00a0Tempi di recupero<\/a>\u00a0(Recovery Time).<\/em><\/p>\nFriday September 20<\/h5>\n
\n\n \n \n 9:00 - 11:00, Fridays for future at Cheese <\/span>\n \n <\/span>\n <\/span>\n <\/div>\n <\/a>\n \n \n <\/p>\n\n \n \n 11:30 \u2013 13:30, Roundtable Discussion: Food for Change <\/span>\n \n <\/span>\n <\/span>\n <\/div>\n <\/a>\n \n \n <\/p>\n
\nAngelo Salsi, head of the\u00a0LIFE and CIP Eco-Innovation program\u00a0for the European Union
\nMarco Ruffino of\u00a0Make it tasty
\nGreta Lab
\nJukka Lora of\u00a0PCup
\nTempi di Recupero
\nGabriele Volpato, professor at the University of Gastronomic Sciences
\nCinzia Vaccaneo: founder of\u00a0Negozio Leggero,\u00a0Liberi dalla Plastica\u00a0e co-founder of\u00a0ReteZeroWaste
\nAziza Sakenova, Winner of the Menu for Change campaign 2018<\/p>\n\n Innovative educational approaches in European projects<\/em>\" aria-expanded=\"false\">\n \n 12:00 -13:00, Conference: Innovative educational approaches in European projects<\/em> <\/span>\n \n <\/span>\n <\/span>\n <\/div>\n <\/a>\n \n \n <\/p>\n\n Food in circulation. Starting with restaurants to change the economic paradigm<\/em>\" aria-expanded=\"false\">\n \n 15:00 \u2013 16:00, Conference: Food in circulation. Starting with restaurants to change the economic paradigm<\/em> <\/span>\n \n <\/span>\n <\/span>\n <\/div>\n <\/a>\n \n \n <\/p>\n\n \n \n 16:00 \u2013 17:30, Personal Shopper_1 <\/span>\n \n <\/span>\n <\/span>\n <\/div>\n <\/a>\n \n \n <\/p>\n\n Conference<\/em>: Edible Education, gastronomy as a tool for growth<\/em>\" aria-expanded=\"false\">\n \n 17:00 - 18:00, Conference<\/em>: Edible Education, gastronomy as a tool for growth<\/em> <\/span>\n \n <\/span>\n <\/span>\n <\/div>\n <\/a>\n \n \n <\/p>\n\n ALAIMO & CONTICELLO<\/em>\" aria-expanded=\"false\">\n \n 19:00 \u2013 20:00, Aperitivo with the producer: ALAIMO & CONTICELLO<\/em> <\/span>\n \n <\/span>\n <\/span>\n <\/div>\n <\/a>\n \n \n <\/p>\n\n \n \n 20:30 \u2013 21:30, How recovered gelato is made_1 <\/span>\n \n <\/span>\n <\/span>\n <\/div>\n <\/a>\n \n \n <\/p>\n\nSaturday September 21<\/h5>\n
\n\n Wilden, il Frutteto di Marta e Maria e Lagoscuro<\/em>\" aria-expanded=\"false\">\n \n 10:00 \u2013 11:00, Breakfast with the producer, Wilden, il Frutteto di Marta e Maria e Lagoscuro<\/em> <\/span>\n \n <\/span>\n <\/span>\n <\/div>\n <\/a>\n \n \n <\/p>\n\n \n \n 11:00 \u2013 12:30, Personal Shopper_2 <\/span>\n \n <\/span>\n <\/span>\n <\/div>\n <\/a>\n \n \n <\/p>\n\n Master in Raw Milk and Cheese<\/em>\" aria-expanded=\"false\">\n \n 11:30 \u2013 12:30, Presentation of the Master in Raw Milk and Cheese<\/em> <\/span>\n \n <\/span>\n <\/span>\n <\/div>\n <\/a>\n \n \n <\/p>\n\n Valle d\u2019Aosta: a mountain of excellence<\/em>\" aria-expanded=\"false\">\n \n 13:00 \u2013 14:00, Workshop: Valle d\u2019Aosta: a mountain of excellence<\/em> <\/span>\n \n <\/span>\n <\/span>\n <\/div>\n <\/a>\n \n \n <\/p>\n\n Nomadic pastoralism and cheesemaking: new frontiers and case studies\" aria-expanded=\"false\">\n \n 15:00 \u2013 16:30, Conference: Nomadic pastoralism and cheesemaking: new frontiers and case studies <\/span>\n \n <\/span>\n <\/span>\n <\/div>\n <\/a>\n \n \n <\/em><\/p>\n\n Environmental sustainability and animal welfare: a perfect storm<\/em>\" aria-expanded=\"false\">\n \n 17:00 \u2013 18:00, Conference: Environmental sustainability and animal welfare: a perfect storm<\/em> <\/span>\n \n <\/span>\n <\/span>\n <\/div>\n <\/a>\n \n \n <\/p>\n\n Flavors of Puglia<\/em>\" aria-expanded=\"false\">\n \n 19:00 \u2013 20:00, Aperitivo with the producer: Flavors of Puglia<\/em> <\/span>\n \n <\/span>\n <\/span>\n <\/div>\n <\/a>\n \n \n <\/p>\n\n \n \n 20:30 \u2013 21:30, How recovered gelato is made_2 <\/span>\n \n <\/span>\n <\/span>\n <\/div>\n <\/a>\n \n \n <\/p>\n\n