{"id":8684,"date":"2006-01-19T00:00:00","date_gmt":"2006-01-18T23:00:00","guid":{"rendered":"https:\/\/www.unisg.it\/press-office\/stage-on-coffee-and-artisanal-confectionery\/"},"modified":"2012-08-29T12:24:44","modified_gmt":"2012-08-29T10:24:44","slug":"stage-on-coffee-and-artisanal-confectionery","status":"publish","type":"post","link":"https:\/\/www.unisg.it\/en\/stage-on-coffee-and-artisanal-confectionery\/","title":{"rendered":"Stage on Coffee and Artisanal Confectionery"},"content":{"rendered":"
\n

UNISG Students in Piedmont for Thematic Stages on Coffee and Artisanal Confectionery<\/strong><\/h3>\n<\/div>\n

From January 23 to 27<\/strong> the UNISG students will be
\non stage in Piedmont, studying two themes of great importance to the
\nlocal gastronomy: coffee and artisanal confectionery.
\nThe first-year students will be hosted by Lavazza<\/strong><\/a> at their
\nheadquarters in Settimo Torinese, on the outskirts of Turin. Here they
\nwill spend five days participating in seminars and taste workshops held
\nby the experts of the Lavazza Training Center. They will cover themes
\nsuch as coffee\u2019s history, geography and chemistry, as well as learning some of the secrets behind creating a blend.
\nThe students will attend lessons on marketing, commodity economics and
\ninternational communication strategies, and, using sensory analysis
\ntechniques, taste and compare coffees of different origins. Attention
\nwill also be given to Lavazza\u2019s sustainable cultivation projects in Latin America.
\nDuring the same week, the second-year students will also be in
\nPiedmont, discovering the world of artisanal confectionery. The stage
\nwill involve practical and theoretical lessons which will show them
\ndifferent aspects of confectionery production.
\nLessons will be held in the UNISG classrooms in Pollenzo. Federico Molinari,<\/strong> pastry chef and owner of the Laboratorio di Resistenza Dolciaria<\/strong> in Alba, will talk about the importance of raw materials; Iginio Massari<\/strong>,
\nculinary science instructor and master pastry chef at St. George
\nUniversity in Brescia, will present the aesthetics of sweets throughout
\nhistory; Dr. Andrea Pezzana<\/strong> of the Ospedale San Giovanni Antica
\nSede di Torino will analyze the nutritional aspects of confectionery
\ningredients; and the criteria and economics of selecting raw materials
\nwill be discussed by Alessandro Marengo<\/strong>, head of sales and marketing for Relanghe<\/strong>,
\nspecialists in sweets, chocolate and nougat. Slow Food staff will
\nlecture on the history of Italian confectionery and on
\nconfectionery-related Presidia.
\nWorkshops on sweet and savory pastry and hot chocolate will be held at the Baratti & Milano<\/strong> caf\u00c3\u02c6 in Turin, organized by Pier Angelo Pagliotti<\/strong>, head of the company\u2019s Novi Ligure factory.
\nThe artisanal confectionery producers Gallizioli<\/strong> in San Mauro Torinese will hold a workshop on the preparation of ganaches and pralines, under the guidance of the owner Walter Gallizioli<\/strong>. The stage also includes an ice-cream workshop at Grom<\/strong><\/a> in Mappano. Guido Martinetti<\/strong>,
\nowner of Grom, will speak about the search for high-quality raw
\ningredients, their delivery and storage, and of course the techniques
\nof ice-cream production.
\nThe stage will conclude with a discussion forum involving the experts
\ninvolved in the lectures and workshops, followed by a guided tasting of
\nconfectionery products from the various companies.<\/p>\n

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

UNISG Students in Piedmont for Thematic Stages on Coffee and Artisanal Confectionery From January 23 to 27 the UNISG students will be on stage in Piedmont, studying two themes of great importance to the local gastronomy: coffee and artisanal confectionery. The first-year students will be hosted by Lavazza at their headquarters in Settimo Torinese, on […]<\/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-8684","post","type-post","status-publish","format-standard","hentry","category-press-office"],"_links":{"self":[{"href":"https:\/\/www.unisg.it\/en\/wp-json\/wp\/v2\/posts\/8684","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=8684"}],"version-history":[{"count":0,"href":"https:\/\/www.unisg.it\/en\/wp-json\/wp\/v2\/posts\/8684\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.unisg.it\/en\/wp-json\/wp\/v2\/media?parent=8684"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.unisg.it\/en\/wp-json\/wp\/v2\/categories?post=8684"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.unisg.it\/en\/wp-json\/wp\/v2\/tags?post=8684"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}