{"id":8680,"date":"2006-02-24T00:00:00","date_gmt":"2006-02-23T23:00:00","guid":{"rendered":"https:\/\/www.unisg.it\/press-office\/regional-stages-in-trentino-south-tyrol-marches-campania-and-sicily\/"},"modified":"2012-08-29T12:20:59","modified_gmt":"2012-08-29T10:20:59","slug":"regional-stages-in-trentino-south-tyrol-marches-campania-and-sicily","status":"publish","type":"post","link":"https:\/\/www.unisg.it\/en\/regional-stages-in-trentino-south-tyrol-marches-campania-and-sicily\/","title":{"rendered":"Regional Stages in Trentino-South Tyrol, Marches, Campania and Sicily"},"content":{"rendered":"


\n<\/strong><\/p>\n

\n

From the Dolomites to the Mediterranean <\/strong><\/h3>\n

Travels in Italy: UNISG Students Discover the Country\u2019s Great Regional Food Traditions<\/strong><\/h4>\n<\/div>\n

From February 27 to March 11 <\/strong>the second-year students of the
\nUniversity of Gastronomic Sciences degree course will be on their first
\nregional stages of the year. Trentino and South Tyrol in the north, the
\nMarches in the center, Campania and Sicily in the south: the students
\nwill get an in-depth education in the very different gastronomic
\ntraditions, economic realities and typical products of these regions.
\nThe students, divided into four groups, come from all over the world:
\nthe United States, Japan, Turkey, Mexico, Austria, Switzerland, Germany
\nand Canada as well as Italy. Below is some detailed information on the
\ndifferent stages.<\/p>\n

One group will spend two weeks in the mountainous north of Italy, where
\nthe Dolomites meet the Alps. The stage will be split between Trentino and South Tyrol<\/strong>.
\nDuring the first week, the students will visit the valleys of Trentino
\nto study typical wines from the sparkling Trento to red Marzemino to
\nsweet Vino Santo, a Slow Food presidium. Cheeses such as Trentingrana,
\nVal di Non apples, Trentino grappa and trout farming and the marketing
\nof local foods and wines will also be discussed. The stage has been
\nmade possible thanks to the invaluable collaboration of the Autonomous
\nProvince of Trento, the Camera di Commercio I.A.A. di Trento (Trento
\nChamber of Commerce), Trentino S.p.A. and the companies Cavit and
\nFerrari-Lunelli.
\nThe stage will then move north to South Tyrol, where the students will
\nbe based in Bolzano. They will spend the week occupied with a
\nnumber of lessons and field trips around the Val Venosta, the Valle
\nAurina, the Val Sarentino and the Val d'Ultimo, touching on themes such
\nas viticulture, vegetable and fruit cultivation and other typical local
\nproducts such as speck and the Slow Food presidia Ur-Paarl bread and
\nGrauk\u00e4se cheese. Promotion and support has been provided by the
\nPresident of the Autonomous Province of Bolzano Luis Durnwalder and by
\nLeader+ Alto-Adige.<\/p>\n

Another group will be exploring the little-known region of the Marches<\/strong>,
\nwhich lies on the border between the north and south of Italy. The food
\nof the Marches is defined by the long coastline along the Adriatic and
\nthe historic port city of Ancona on one side, and the rugged mountains
\nof the Apennines to the west, where the Marche meets Tuscany and
\nUmbria. The major themes of the stage will be fish, olive oil, wine,
\ncheese, cured meats and pasta.
\nSome days will be spent along the coast, meeting with fishermen and
\nexperts from small fishing cooperatives who will explain the problems
\nfacing the local small-scale fishing industry and describe the history
\nof culinary traditions such as brodetto, a typical fish soup. In
\nMontefeltro and Pesarese the students will visit oil mills and
\nwineries; around Grottazzolina they will learn about the native
\nMarchigiana breed of cow, the cheeses made in the Monti Sibillini, oil
\nproduced from local olive cultivars and the production processes for
\nhigh-quality pasta; in Ascoli Piceno they will study viticulture and
\ncured meats. The wines Vernaccia, Rosso and Montepulciano del Conero
\nand Verdicchio will be studied and tasted, thanks to the wineries Fazi
\nBattaglia, Terre Cortesi Moncaro, Umani Ronchi), and also typical local
\nspirits. Slow Food presidia in the Marche such as Portonovo wild
\nmussels, Monti Sibillini sheep's cheese, and Tenera Ascoli olives are
\nalso part of the itinerary. This stage has been made possible through
\nthe support of Slow Food Marche and the town of Cagli.<\/p>\n

Campania<\/strong> is perhaps the region whose gastronomic traditions have
\nhad the most influence on the world\u2019s concept of Italian cuisine.
\nThe stage here has been organized in collaboration with Slow Food
\nCampania and the mountain communities of Terminio Cervialto and Monti Lattari. The students
\nwill have a chance to explore Neapolitan pizza in its home city,
\nspending a day studying its history and preparation. One of the
\nfundamental ingredients is the San Marzano tomato, and students will
\nalso learn about its cultivation and processing. South of Naples, in
\nGragnano, they will learn about the pasta that has been made there for
\nover 500 years.
\nThe stage continues with the lemons of the Amalfi Coast, one of the
\nmost stunning stretches of coastline in Europe, and the liqueur
\nlimoncello and traditional lemon sweets and desserts will also be
\nstudied. One day will be spent in the mountains of Irpinia, learning
\nabout Montella chestnuts.
\nOver the two weeks a number of typical cheeses will be studied and
\ntasted, among them caciocavallo, Monaco provolone, fior di latte and
\nbuffalo milk mozzarella. The stage concludes with a trip inland to
\nAvellino to study three DOCG white wines: Taurasi, Fiano di Avellino
\nand Greco di Tufo.<\/p>\n

The complex gastronomic traditions of Sicily<\/strong> are the result of
\nthousands of years of invasions, conquests and waves of immigration by
\ndiverse cultures. During this stage the students have a chance to learn
\nabout this rich heritage as well as some of the major agricultural
\nproductions.
\nThe trip covers the key foods and wines of the Province of Palermo,
\nthanks to the support of the local tourism authority Azienda
\nProvinciale per l'Incremento del Turismo di Palermo (AAPIT), and the
\nProvince of Trapani.
\nA wide variety of products will be studied, from olive oil, wine (with
\nstudy trips to the wineries Salaparuta, Cusumano, Firriato, Donnafugata
\nand Planeta), cheeses (including the Slow Food Presidium Vastedda del
\nBelice), fruits and vegetables (such as the presidia Ciaculli
\nlate-winter mandarin, Nubia red garlic and Trapani winter melons) and
\nunique multicultural products such as the couscous of San Vito lo
\nCapo. The stage concludes with a day in Erice to learn about the
\nincredible world of Sicilian sweets and pastries, with a particular
\nfocus on the sweets traditionally made in convents.
\n
\n-> See more press releases<\/a><\/strong>
\n<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"

From the Dolomites to the Mediterranean Travels in Italy: UNISG Students Discover the Country\u2019s Great Regional Food Traditions From February 27 to March 11 the second-year students of the University of Gastronomic Sciences degree course will be on their first regional stages of the year. Trentino and South Tyrol in the north, the Marches in […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_seopress_titles_title":"","_seopress_titles_desc":"","_seopress_robots_index":"","_seopress_robots_follow":"","_seopress_robots_imageindex":"","_seopress_robots_snippet":"","_seopress_robots_primary_cat":"0","_seopress_robots_breadcrumbs":"","_seopress_robots_freeze_modified_date":"","_seopress_robots_custom_modified_date":"","_seopress_robots_canonical":"","_seopress_social_fb_title":"","_seopress_social_fb_desc":"","_seopress_social_fb_img":"","_seopress_social_fb_img_attachment_id":0,"_seopress_social_fb_img_width":0,"_seopress_social_fb_img_height":0,"_seopress_social_twitter_title":"","_seopress_social_twitter_desc":"","_seopress_social_twitter_img":"","_seopress_social_twitter_img_attachment_id":0,"_seopress_social_twitter_img_width":0,"_seopress_social_twitter_img_height":0,"_seopress_redirections_value":"","_seopress_redirections_enabled":"","_seopress_redirections_enabled_regex":"","_seopress_redirections_logged_status":"","_seopress_redirections_param":"","_seopress_redirections_type":0,"_seopress_analysis_target_kw":"","_seopress_news_disabled":"","_seopress_video_disabled":"","_seopress_video":[],"_seopress_pro_schemas_manual":[],"_seopress_pro_rich_snippets_disable_all":"","_seopress_pro_rich_snippets_disable":[],"_seopress_pro_schemas":[],"show_related_posts":true,"mobile_featured_image":[],"relatore_articolo_journal":"","autore_articolo_journal":"","footnotes":""},"categories":[662],"tags":[],"class_list":["post-8680","post","type-post","status-publish","format-standard","hentry","category-press-office"],"_links":{"self":[{"href":"https:\/\/www.unisg.it\/en\/wp-json\/wp\/v2\/posts\/8680","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.unisg.it\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.unisg.it\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.unisg.it\/en\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.unisg.it\/en\/wp-json\/wp\/v2\/comments?post=8680"}],"version-history":[{"count":0,"href":"https:\/\/www.unisg.it\/en\/wp-json\/wp\/v2\/posts\/8680\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.unisg.it\/en\/wp-json\/wp\/v2\/media?parent=8680"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.unisg.it\/en\/wp-json\/wp\/v2\/categories?post=8680"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.unisg.it\/en\/wp-json\/wp\/v2\/tags?post=8680"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}