Discovering Italian food and wine: UNISG from ten countries en voyage

From May 21 to 27, sixty-three students on the first year of the three-year undergraduate degree program, not only from Italy, but also from Switzerland, Germany, Belgium, United States, Canada, Ethiopia, Tajikistan, Mauritania and Brazil, divided into eight groups, will take part in a series of thematic study trips.

The first group will travel to the Canavese district of Piedmont, where they will visit the Motta Frè flour mill and businesses such as Garnero Frutta e Verdura, the Nicoletta dairy, the Demartini bakery, the Nadia cured meat factory, the Pitti cake and biscuit factory, the Cantina Ciek winery and the Rean Conto cereal company.

A second group will go to the Trentino region to find out about local wine producers, the most representative native grape varieties and Trento DOC production techniques and markets. More specifically, the students will take part in the 76th Trentino Wine Fair, visit the Lunelli brothers’ Ferrari, the Maso Martis and the Toblino wineries, the Azienda Agricola Maso Cantaghel farm and the distillery at the Istituto Agrario di S. Michele.
The students will also explore the production of fruit and vegetables, such as Trentino asparagus (including a tour of the Zambana plantations and an applied cooking workshop with Walter Mori), Trentino apples (including a visit to the Frutta Valli del Sarca warehouse) and small fruits and berries (including a visit to the Cooperativa Sant’Orsola); dairy produce, such as Trentingrana, a unique mountain Grana cheese (including a visit to the cooperative dairy in Coredo and the warehouse in Segno, where they will hear a lecture on the production of the cheese and the Consorzio del Tentingrana); typical Trentino cured meats (including visits to the Macelleria Bertoldi Albino snc meat company and its cellars and aging rooms and a tasting at the Al Forte Alto di Nago restaurant); Trentino honeys (a tour of the Mieli Thun honey factory); Garda DOP olive oil (a visit, complete with tasting, to Oleificio dell’Agraria di Riva del Garda oil company).
The students will also meet Sergio Valentini, the Slow Food regional governor, to speak about Slow Food presidia, and hear a lecture by Adriano Zanotelli on institutional promotion strategies for Trentino products.
This trip has been made possible thanks to the collaboration of the Trento Chamber of Commerce.

A third group will go to Friuli Venezia Giulia to discover the region’s typical products, such as cured meats, wine, oil, honey and fish. They will visit the Prosciuttificio Dok Dall’Ava ham factory, the Le Vigne di Zamò and Kante wineries, the Starec olive company, the Settimi e Ziani beekeeping farm and the marine reserve of Castello di Miramare. After their hand at fishing in the Gulf of Trieste, they will go on to visit the Cibo.si eco-systemic rural cultivation project and the Illy coffee university.
We wish to thank Illy, Vigne di Zamò and Slow Food Friuli for their collaboration.

A fourth group will travel to Emilia Romagna to find out about the typical products of the region. The students will visit a field and a packaging plant of the PGI Vignola Cherry Consortium, the artisan ice cream parlors of Bologna (Gelatour), the Vecchia Orsa micro-brewery, the Alce Nero organic honey company and the Terzi coffee shop and cafeteria. They will also attend tastings of craft beers and sourdough bread-making demonstrations at the Calzolari bakery and pastry-making lessons at the Andrea Costa center.

A fifth group of students will go to Campania to develop their knowledge of the history of pasta, production techniques and nutritional and commercial aspects at the Garofalo pasta factory (where they will take part in a round table) and the small Gentile pasta factory. It will also visit the Nacleiro dairy to study the production of the Provolone del Monaco and Fior di Latte Agerolese cheeses; the Forno Antico Rocco bakery, where they produce Taralli di Agerola and rusks; the Cuomo winery, where the tour will include a lecture on the “extreme” wines of the Costiera Amalfitana and a visit to a cellar hewn into the rock; the Alambicco distillery, where they produce myrtle liqueur, limoncello and other drinks; and the Cardone cured meat factory. Cooking workshops will be organized at the Le Due Torri and Rabbit restaurants, where students will have the opportunity to prepare dinner with the chef.
We wish to thank the Garofalo pasta factory, the town authorities of Agerola and the Marisa Cuomo winery for their collaboration.

A sixth group will got to Puglia, where it will visit a number of companies, local producers and bodies such as: the Cardone di Fasano pasta factory and the Senatore Cappelli fresh pasta factory; the Macelleria Romanelli butcher’s shop, where they will be treated to a tasting of typical cured meats; the Cantina Pastini winery; the Latte e Fieno dairy, an example of a short supply chain for the production of dairy produce; the museum of cave civilization, where the Regina di Torre Tomato Presidium and the Polignano Carrot Presidium are based; the Agriturismo di Emilia d’Urso, the farm on which Toritto Almond Presidium is based; the Mediterraneo Agronomic Institute  in Bari; the Acquaviva Onion Presidium and the Altamura Bread Presidium.
We wish to thank the Puglia Regional Authority Agriculture Department for its collaboration.

Other students will travel to Sicily, where they will spend a few days in the Sant’Agata Militello Park finding out about the flora and fauna (accompanied by the park’s botanist and the ornithologist Antonio Spinnato) and hydrology and hydrogeological upheaval with Salvatore Granata, coordinator of the Sicilian branch of the environmental protection association Legambiente, the  biologist Antonio Duchi and the park’s geologist) with a visit to the famous San Fratello landslide. Another day will be dedicated to Slow Food presidia in the Nebrodi mountains (Provola cheese, minuta olive oil and the black pig) with a visit to the Borrello farm. Here students will see how Provola cheese is made. They will then go on to visit the Mario Parafioriti cured meat factory.
The last day will be spent at the seaside. Students will find out about fishing techniques and the local fish and will go out on boats with the fishermen.
The students will also meet the local authorities at the Gallego Castle and will attend a lecture at the Zooprophylacic Institute in Palermo.
We wish to thank the town authorities of Sant’Agata di Militello and the Nebrodi Park authority for their collaboration.

Another group of UNISG students will also travel to Sicily, but to the area round Modica. Here they will visit local farms, companies and producers to discover their products.
They will visit the Mallemi company to study the almond supply chain, the Cooperativa Don Puglisi confectionery workshop, the Occhipinti winery, the La Salvia pasta factory, the Floridia dairy the Cooperativa Quetzal chocolate workshop and the ASCA oil company.
The students will also be treated to a dinner prepared by chef Peppe Barone, followed by a lecture on tradition and innovation in the local gastronomy.
We wish to thank the Cooperativa Quetzal for its collaboration.