Thematic Stages in November

November Stages Cover Fishing, Confectionery and Cured Meat

November will see all three years of the degree-course students participating in thematic stages, on topics as diverse as fishing, artisanal confectionery and cured meat.

On November 6 the third-year students began a stage on fishing, with four groups travelling to Emilia-Romagna, Tuscany, Sicily and Veneto to study the fishing industry in Italy from a variety of perspectives.

In Emilia-Romagna the Po Delta and the eels of the Comacchio Valley (the marinated eel is a Slow Food presidium) were the focus, while in and around Syracuse in Sicily the students visited the Porto Palo fish market and studied the role of seafood in local cuisine, traditional fishing techniques, protected marine reserves and the dangers of intensive fishing and water pollution. The rich and varied ecosystem of the Orbetello Lagoon was the destination in Tuscany, and much attention was devoted to the local bottarga, a Slow Food presidium produced from mullet roe. Meanwhile in Veneto a boat trip on the Venetian lagoon took the students to see the fishing of moleche crabs, eels and mussels, while lake fishing was studied at Lake Garda.

Next week it will be the turn of the second-year students, who will be learning the secrets of artisanal confectionery, with practical and theoretical lessons on various aspects relating to the preparation and marketing of chocolates, pastries, ice cream and candies. They will visit some of Piedmont’s most renowned pasticcerias, and study Slow Food presidia for products like vanilla, chocolate and nuts.

The new first-year students, meanwhile, will have their turn the week after (November 20-24), when they will go on their first stages. Four groups will travel to Tuscany, Friuli or Piedmont to study Casentino prosciutto, San Daniele prosciutto, cured goose meat in Palmanova or the cured meats of the Tortona Valleys, a Slow Food presidium.

-> See the detailed stage programs

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