{"id":8685,"date":"2006-01-19T00:00:00","date_gmt":"2006-01-18T23:00:00","guid":{"rendered":"https:\/\/www.unisg.it\/press-office\/stage-in-romagna\/"},"modified":"2012-08-29T12:25:24","modified_gmt":"2012-08-29T10:25:24","slug":"stage-in-romagna","status":"publish","type":"post","link":"https:\/\/www.unisg.it\/en\/stage-in-romagna\/","title":{"rendered":"Stage in Romagna"},"content":{"rendered":"
\n

University of Gastronomic Sciences Students on Stage to Discover Raviggiolo Cheese and Romagnola Cows<\/strong><\/h3>\n

In the Apennines between Romagna and Tuscany, hosted by the Mountain Communities of Aquacheta and the Forlivese Apennines
\n<\/strong><\/p>\n<\/div>\n

 <\/p>\n

Kenya, Turkey, Canada, Greece, Switzerland, the United Kingdom,
\nGermany, the Netherlands, France, the United States and Italy: these
\nare the nationalities of the first-year students of the University of
\nGastronomic Sciences<\/strong>, different cultures brought together by a uniting
\npassion to study the gastronomic heritage of Italy and the world.
\nThese future specialists in food and wine aren\u2019t just studying theory,
\nbut also come into direct contact with food products through stages,
\nfield trips and visits to producers.
\nThese unique educational opportunities <\/strong>transform the student from spectator to actor, bringing them to the producers so they can learn the production processes from them . These trips give them the skills that will enable them to analyze a food in depth as well as understand its history.
\nThe students will visit many different destinations where they will\u00a0 learn about many different production models. Often, the stages will take them to places that are little-known to the general public, to learn about products that are unheard of by most consumers.
\nFrom February 21-24, 2006,<\/strong> the first-years will be hosted by the
\nmountain communities of Aquacheta and the Forlivese Apennines.<\/strong> These
\ncommunities are made up of towns on the border between Tuscany and
\nRomagna. Aquacheta comprises Dovadola, Modigliana, Portico e S.
\nBenedetto, Rocca S. Casciano and Tredozio, while the Folivese Apennines
\nincludes Civitella di Romagna, Galeata, Meldola, Predappio,
\nPremilcuore\u00a0and Santa Sofia.
\nThere is much history in this still-unspoilt area, which in the past was part of
\nthe Grand Duchy of Tuscany. It boasts great natural
\nbeauty as well as a rich cultural and gastronomical heritage, closely
\ntied to the local agriculture. The stage here will have two primary
\nfocal points: Raviggiolo cheese<\/strong> and Romagnola cows. <\/strong>A visit to the
\nchocolatier Modigliantica, specializing in a traditional recipe which
\ncombines chocolate, almonds and spices, will provide a sweet finish.
\nThe Romagnola is one of the oldest breeds of cow in Italy, and takes its name
\nfrom the region to which it is indigenous, Romagna. The students will
\nvisit farms and learn about the breeding and raising of the cows.
\nFrom 1953 to the present day the Romagnola cow population has fallen
\nfrom half a million to around 15,000. This drastic reduction is a
\nresult of a switch of emphasis in farming towards intensive agriculture
\nand fruit growing. To try and avoid a possible extinction, Slow Food
\nset up a Presidium<\/strong>, drafting a series of guidelines for the raising of
\nthe breed, and uniting a group of farmers willing to participate in a
\nproject that also required complete traceability of the production
\nchain.
\nAnother typical product of the Apennines between Tuscany and Romagna
\nis Raviggiolo, also a Slow Food Presidium. The Presidium was created to
\nhelp safeguard the local production of this raw milk cheese and to
\ndistinguish it from the cheese of the same name produced on the Tuscan
\nside of the mountains.
\nPresidium Raviggiolo has a buttery consistency, and is produced only
\nin the valleys of this area. References to this historic cheese have
\nbeen found from as far back as 1515. Even now the raw milk is collected
\nonly from certain dairies, and because it doesn\u2019t keep well, the cheese
\nis available only between October and March.
\nStudents will follow all the phases of production of Raviggiolo:
\nfrom the raw materials to the production process, the regulations that
\ngovern its production, and sales and marketing. Experts from the
\nAquacheta Mountain Community will explain the history and traditions of
\nthe area, the market for the cheese, cheesemaking and distribution
\nproblems, and the promotion of the area through local foods. They will
\nalso accompany the students on visits to various farms (both
\ntraditional and organic) and cheesemakers.<\/p>\n

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

University of Gastronomic Sciences Students on Stage to Discover Raviggiolo Cheese and Romagnola Cows In the Apennines between Romagna and Tuscany, hosted by the Mountain Communities of Aquacheta and the Forlivese Apennines   Kenya, Turkey, Canada, Greece, Switzerland, the United Kingdom, Germany, the Netherlands, France, the United States and Italy: these are the nationalities of […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_seopress_robots_primary_cat":"0","_seopress_titles_title":"","_seopress_titles_desc":"","_seopress_robots_index":"","show_related_posts":true,"relatore_articolo_journal":"","autore_articolo_journal":"","footnotes":""},"categories":[662],"tags":[],"class_list":["post-8685","post","type-post","status-publish","format-standard","hentry","category-press-office"],"_links":{"self":[{"href":"https:\/\/www.unisg.it\/en\/wp-json\/wp\/v2\/posts\/8685","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=8685"}],"version-history":[{"count":0,"href":"https:\/\/www.unisg.it\/en\/wp-json\/wp\/v2\/posts\/8685\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.unisg.it\/en\/wp-json\/wp\/v2\/media?parent=8685"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.unisg.it\/en\/wp-json\/wp\/v2\/categories?post=8685"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.unisg.it\/en\/wp-json\/wp\/v2\/tags?post=8685"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}