Archivio eventi / Archive events

Making Food, Creating Boundaries and the Taste of Place

Mar 27

Making Food, Creating Boundaries and the Taste of Place

Aula Magna UNISG

27/03/2019 | 17:00 - 18:30

Edible Wild Plants and Their Use in the Kitchen

Mar 20

Edible Wild Plants and Their Use in the Kitchen

Aula Magna UNISG

20/03/2019 | 17:00 - 18:30

Historical Transformations of a Mediterranean Agroecosystem: from Art to Industry. Solving puzzles and learning for the future.

Mar 19

Historical Transformations of a Mediterranean Agroecosystem: from Art to Industry. Solving puzzles and learning for the future.

Aula Magna UNISG

19/03/2019 | 17:00 - 18:30

Agroecology Workshops 2

Mar 16

Agroecology Workshops 2

Aula Magna UNISG

16/03/2019 | 10:00 - 13:00

Open Day

Mar 16

Open Day

Aula Magna UNISG

16/03/2019 | 09:00 - 14:00

Agroecology Workshop 1

Mar 15

Agroecology Workshop 1

Aula Magna UNISG

15/03/2019 | 13:00 - 16:00

Cerimonia per i Sostenitori delle Borse di studio

Mar 13

Cerimonia per i Sostenitori delle Borse di studio

Aula Magna UNISG

13/03/2019 | 17:30 - 18:30

Unisg Research Day 2019

Mar 13

Unisg Research Day 2019

Agenzia di Pollenzo

13/03/2019 | 10:00 - 16:30

Enogastronomia e turismo: un'alleanza vincente

Mar 12

Enogastronomia e turismo: un'alleanza vincente

Agenzia di Pollenzo

12/03/2019 | 17:00 - 18:45

Graduation Day 2019

Mar 08

Graduation Day 2019

Agenzia di Pollenzo

08/03/2019 | Tutto il giorno

Turkish Traditional Dishes: Similarities and Differences with Mediterranean Food

Mar 06

Turkish Traditional Dishes: Similarities and Differences with Mediterranean Food

Aula Magna UNISG

06/03/2019 | 17:00 - 18:30

Presentation of Sandro Lagomarsini’s Coltivare e custodire: Per una ecologia senza miti, introduced by Roberta Cevasco in discussion with author Diego Moreno

Feb 27

Presentation of Sandro Lagomarsini’s Coltivare e custodire: Per una ecologia senza miti, introduced by Roberta Cevasco in discussion with author Diego Moreno

Aula Magna UNISG

27/02/2019 | 17:00 - 18:30

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