{"id":8683,"date":"2006-02-10T00:00:00","date_gmt":"2006-02-09T23:00:00","guid":{"rendered":"https:\/\/www.unisg.it\/press-office\/stages-in-piedmont-liguria-emilia-romagna-and-tuscany\/"},"modified":"2012-08-29T12:23:53","modified_gmt":"2012-08-29T10:23:53","slug":"stages-in-piedmont-liguria-emilia-romagna-and-tuscany","status":"publish","type":"post","link":"https:\/\/www.unisg.it\/en\/stages-in-piedmont-liguria-emilia-romagna-and-tuscany\/","title":{"rendered":"Stages in Piedmont, Liguria, Emilia-Romagna and Tuscany"},"content":{"rendered":"
\n

First Regional Stages for the Degree Course First-Years<\/strong><\/h3>\n

Travels in Piedmont, Liguria, Emilia-Romagna and Tuscany to Discover the Best Local Food and Wines<\/strong><\/h4>\n<\/div>\n

In February the first-year students of the University of Gastronomic
\nSciences will have their first opportunity to confront the diversity of
\nItaly in terms of society, economics, environment and of course food
\nand wine. From February 13 to 24<\/strong>, divided into four groups, they will be visiting Piedmont, Liguria, Emilia-Romagna or Tuscany.<\/p>\n

In Piedmont<\/strong> the two weeks begins with a historical visit to the
\nroyal castle at Racconigi underlining the strong cultural element of
\nthis stage. A lesson on the rich gastronomic history of the region is
\nfollowed by a visit to a farm where native Piedmontese breed cows are
\nraised and to artisans specializing in the production of the area\u2019s
\ntypical cured meats. The importance of wine to the region will be
\nexplained during visits to wineries in the Langhe and Monferrato hills,
\nwhile some days are dedicated to the study of rice-growing around
\nVercelli and traditional Piedmontese sweets. One day covers Piedmontese
\nolive oil with a visit to the Azienda Agricola Veglio Piero in Patro di
\nMoncalvo, where Monferrato extra-virgin olive oil is produced. Other
\ntopics include local cheeses such as the Langhe tuma and robiola di
\nRoccaverano.<\/p>\n

Meanwhile in Liguria<\/strong> the itinerary follows the Levante Rivieria
\nand the Cinque Terre from Monterosso to Manarola, where students learn
\nabout a number of different Slow Food Presidia: cicciarelli anchovies
\nfrom Noli and the chinotto sour orange from Savona. Part of the stage
\nwill be dedicated to the various phases of production of extra-virgin
\nolive oil and to the local winemaking traditions. Students will arrive
\nat a deeper understanding of the territory through the study of local
\niniatives in organic agriculture, improvement of the quality of life
\nand the recovery of heritage fruit and vegetable varieties.<\/p>\n

The principal products studied in Tuscany<\/strong> will be wine,
\nextra-virgin olive oil and the Chianina breed of cow. During the two
\nweeks of the stage the students will follow lessons on the wines
\nproduced in the zones of Chianti Classico and Brunello di Montalcino,
\nas well as looking closely at some Slow Food Presidia such as Val
\nd\u2019Arno chickens and Zolfino beans. Visits to oil mills allow students
\nto see the complete production chain of extra-virgin olive oil. The
\nstage also includes visits to cheesemakers and cured-meat producers.<\/p>\n

One of the highlights of the Emilia-Romagna<\/strong> stage is the
\nopportunity to follow the whole process of production of one of the
\nworld\u2019s great cheeses, Parmigiano Reggiano, from the milk to the final,
\naged cheese. The study of indigenous breeds such as red cows and
\nRomagnola cattle will be integrated with field trips to farms in the
\nregion. Two of the most prized cured pork products, Prosciutto di
\nParma and Culatello di Zibello, will also be analyzed in terms of the
\nentire production chain. Some time will be spent with experts from the
\nmountain communities of Aquacheta and the Forlivese Apennines who will
\nexplain themes linked to the promotion of Romagna through typical
\nproducts such as the Slow Food Presidium Raviggiolo cheese.<\/p>\n


\n-> See more press releases<\/strong><\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

First Regional Stages for the Degree Course First-Years Travels in Piedmont, Liguria, Emilia-Romagna and Tuscany to Discover the Best Local Food and Wines In February the first-year students of the University of Gastronomic Sciences will have their first opportunity to confront the diversity of Italy in terms of society, economics, environment and of course food […]<\/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-8683","post","type-post","status-publish","format-standard","hentry","category-press-office"],"_links":{"self":[{"href":"https:\/\/www.unisg.it\/en\/wp-json\/wp\/v2\/posts\/8683","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=8683"}],"version-history":[{"count":0,"href":"https:\/\/www.unisg.it\/en\/wp-json\/wp\/v2\/posts\/8683\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.unisg.it\/en\/wp-json\/wp\/v2\/media?parent=8683"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.unisg.it\/en\/wp-json\/wp\/v2\/categories?post=8683"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.unisg.it\/en\/wp-json\/wp\/v2\/tags?post=8683"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}