UNISG at Cheese 2015

cheese 2015 eng


Ready to meet UNISG at Cheese 2015? Good, because we’ve got plenty of surprises and innovations for you this year.

Let’s start with the basics. First of all, our stand will be in its usual location, in Piazza XX Settembre, near the corner with Via Mendicità Istruita, while our Pollenzo campus will be open for visits from 10 am to 3 pm on every day of the event. Once again, staff and teachers will be on hand to present the university’s programs at our stand, which will host a number of activities throughout the day.

So what’s new this year? The stand will be very large and divided into three sections, two of which will feature UNISG students and alumni. Here’s more information about the UNISG stand at Cheese 2015.

  • Education: One space will host meetings, seminars, and presentations with teachers and alumni, similar to previous years. Some of the activities organized by students, like Cheese Hunter and Bike’n’Eat, will depart from the stand.
  • Alumni projects: Another zone will be dedicated to displaying (and selling) products from businesses and farms created by our graduates. Here you can see and taste the results of what they learned during their time in Pollenzo and find out how they have put their entrepreneurial skills into practice.
  • Breaders: One area will be run by the new project Breaders, a contraction of Bread and Brothers, launched by four graduates of our Advanced Apprenticeship courses in bread baking/pizza making and brewing. Soon to open in Bologna, the bakery will produce special breads and pizza and sell craft beers. The Breaders will be will bringing a taste of their project to Cheese.

Another UNISG-branded project has also recently opened in Bra: Local – Bottega alimentare. Inspired by the university, the shop offers an alternative, small-scale model for food distribution. Local is in the town center at Via Cavour 45 and has a range of quality local food products as well as a teaching space for tastings and meetings. The shop is being run by UNISG graduates, gastronomes who have received specific training.

But these areas are just the start. Our day by day program features activities for kids, meetings with alumni, tastings and debates. 


 

FRIDAY SEPTEMBER 18

9.30 amThe Cheese Olympics organized by Slow Food Education in collaboration with the UNISG students’ Slow Food Convivium (UNISG stand, Piazza XX Settembre). “The Long Curd”, “Synchronized Milking”, and “Fodder Tossing” are some of the new Olympic disciplines designed exclusively for the schoolchildren visiting Cheese. The games are based on the cheese production chain, with each activity testing the young participants with experiments and physical trials, with the ultimate goal of winning a sought-after medal. For schools. Entrance fee. Repeated at 11 am and 12.30 pm. 

3 pm – Guided tour of the University of Gastronomic Sciences of Pollenzo (Piazza Vittorio Emanuele 9, Pollenzo). Book a place in advance through the UNISG site or the UNISG stand (Piazza XX Settembre). Departs from under the entrance arch in Pollenzo.

3 pm – Meet the UNISG Alumni: The Tri Que Trà vegetable-preserving company in Sicily (UNISG stand, Piazza XX Settembre). Stefano Ferrante, an alumnus of the three-year undergraduate program, talks about his new role as a small-scale processor of produce in the Sicilian province of Syracuse, where he has networked with farmers to make preserves with high-quality ingredients. Free.

3.30 pm – Cheese Hunter organized by UNISG students. More information and departure from the UNISG stand (Piazza XX Settembre). Cheese Hunter is a treasure hunt organized by the Slow Food University of Gastronomic Sciences Convivium. Educational but also entertaining, the game is for anyone who wants to discover cheese “behind the scenes” through a fun team activity around the Cheese stands.

4 pm – Women and Cheese: Discussion organized by UNISG students (UNISG stand, Piazza XX Settembre). Making cheese is not just a job for men, so come along and hear the stories of women who have made a name for themselves in the sector thanks to their passion and dedication to the art of cheesemaking. Following by a tasting. Free.

6.30 pm – Seminar: “Local Bread: New Models for Ancient Grains” organized by UNISG professor Paola Migliorini, in collaboration with the UNISG Advanced Apprenticeship courses (UNISG stand, Piazza XX Settembre). Representatives from along the bread and pizza production chains (researchers, farmers, millers, bakers, and pizza makers) debate the opportunities and challenges of local chains, as well as the characteristics of grain varieties, milling techniques, processing, and leavening.


 

SATURDAY SEPTEMBER 19

10 am – Guided tour of the University of Gastronomic Sciences of Pollenzo (Piazza Vittorio Emanuele 9, Pollenzo). Book a place in advance through the UNISG site or the UNISG stand (Piazza XX Settembre). Departs from under the entrance arch in Pollenzo.

11 am – Bike’n’Eat organized by UNISG students (booking and departure at the UNISG stand, Piazza XX Settembre). Suggested donation. Cyclogastronomic tour of Bra and surroundings, stopping at shops, artisans and producers, discovering the tastes and tales of the town.

12 pm – Meet the UNISG Alumni: The case of Sicilian oil producer Laura Cataldo (UNISG stand, Piazza XX Settembre). Daniela Adamo graduated from Pollenzo in 2008, and after working in the food & beverage sector in Milan she decided to return to Sicily to her family’s business, where she now oversees the entire olive oil production chain, from work in the fields to oil production to marketing. She’ll be talking about her experience and her connection with the land and UNISG. Followed by a tasting. Free.

2 pmThe Cheese Olympics for Families organized by the UNISG students’ Slow Food Convivium (UNISG stand, Piazza XX Settembre). “The Long Curd”, “Synchronized Milking”, and “Fodder Tossing” are some of the new Olympic disciplines designed exclusively for families visiting Cheese. The games are based on the cheese production chain, with each activity testing the participants with experiments and physical trials, with the ultimate goal of winning a sought-after medal. Free.

3 pm – Guided tour of the University of Gastronomic Sciences of Pollenzo (Piazza Vittorio Emanuele 9, Pollenzo). Book a place in advance through the UNISG site or the UNISG stand (Piazza XX Settembre). Departs from under the entrance arch in Pollenzo.

4 pm – Illegal Cheeses: Discussion organized by UNISG students (UNISG stand, Piazza XX Settembre). Casu Marzumarcetto and cace fraceche from Abruzzo; gorgonzola co-i grilli; salterello from Friuli; Emilian furmai nis; Calabrian casu du quagghiu; caciè punt from Molise; Piedmontese bross ch’a marcia (the “cheese that walks”), casu puntu from Salento, and so on… These are just some of the many cheeses considered “illegal” by Italian legislation. Why? Should they be eradicated or preserved? With Lorenzo Bairati, UNISG professor of food law. Followed by a tasting. Free.

6.30 pm – Meet the UNISG Alumni: From a thesis on systemic design to a multifunctional farm (UNISG stand, Piazza XX Settembre). Pollenzo graduates Nicola Del Vecchio and Michela Bunino talk about the process that led from a degree thesis to the establishment of a multifunctional farm (Società Agricola Alba) that aims to recover biodiversity, maintain traditions, and preserve the landscape within a closed and autopoietic system. Journey with them to the heart of Molise and hear how they are seeking to create a differentiated, systemic production system, including fruit and vegetable production, cheesemaking, the restoration of a communal oven, and an artisanal microbrewery. Followed by a tasting. Free.


 

SUNDAY SEPTEMBER 20

10 am – Guided tour of the University of Gastronomic Sciences of Pollenzo (Piazza Vittorio Emanuele 9, Pollenzo). Book a place in advance through the UNISG site or the UNISG stand (Piazza XX Settembre). Departs from under the entrance arch in Pollenzo.

11 am – Bike’n’Eat organized by UNISG students (booking and departure at the UNISG stand, Piazza XX Settembre). Suggested donation. Cyclogastronomic tour of Bra and surroundings, stopping at shops, artisans and producers, discovering the tastes and tales of the town.

12 pm – Book presentation: Dimmi come mangi organized by Paolo Corvo and Stefano Femminis (UNISG stand, Piazza XX Settembre). Professor Paolo Corvo, who lectures on sociology at UNISG, presents a book collecting 14 interviews about food with figures from the world of Italian culture and entertainment, including Moni Ovadia, Michele Serra, Pupi Avati, Philippe Daverio, Giacomo Poretti and Licia Colò. Followed by a tasting. Free.

2 pmThe Cheese Olympics for Families organized by the UNISG students’ Slow Food Convivium (UNISG stand, Piazza XX Settembre). “The Long Curd”, “Synchronized Milking”, and “Fodder Tossing” are some of the new Olympic disciplines designed exclusively for families visiting Cheese. The games are based on the cheese production chain, with each activity testing the participants with experiments and physical trials, with the ultimate goal of winning a sought-after medal. Free.

3 pm – Guided tour of the University of Gastronomic Sciences of Pollenzo (Piazza Vittorio Emanuele 9, Pollenzo). Book a place in advance through the UNISG site or the UNISG stand (Piazza XX Settembre). Departs from under the entrance arch in Pollenzo.

4 pm – Exotic Cheeses, Cheeses of the Future: Discussion organized by UNISG students (UNISG stand, Piazza XX Settembre). Cheese production has ancient origins, but there is a huge diversity in cheese production methods and ingredients. Vegetarian cheeses made with plant-based rennet, cheeses for allergy sufferers without additives and allergens, and cheeses made from the milk of unusual animals, like camels: Are these the new cheeses of the future? With Nadia Sammut, director of La Cuisine Libre. Followed by a tasting. Free.

6.30 pm – Meet the UNISG Alumni: The wines of Castello di Verduno (UNISG stand, Piazza XX Settembre). Marcella Bianco, a graduate of the three-year program, is continuing Verduno’s woman-dominated enogastronomic dynasty at the Castello di Verduno winery. She’ll present some of her wines, including Pelaverga, Barolo, Barbaresco, Barbera, and Dolcetto. Free.


 

MONDAY SEPTEMBER 21

9.30 amThe Cheese Olympics organized by Slow Food Education in collaboration with the UNISG students’ Slow Food Convivium (UNISG stand, Piazza XX Settembre). “The Long Curd”, “Synchronized Milking”, and “Fodder Tossing” are some of the new Olympic disciplines designed exclusively for the schoolchildren visiting Cheese. The games are based on the cheese production chain, with each activity testing the young participants with experiments and physical trials, with the ultimate goal of winning a sought-after medal. For schools. Entrance fee. Repeated at 11 am and 12.30 pm.

10 am – Guided tour of the University of Gastronomic Sciences of Pollenzo (Piazza Vittorio Emanuele 9, Pollenzo). Book a place in advance through the UNISG site or the UNISG stand (Piazza XX Settembre). Departs from under the entrance arch in Pollenzo.

3 pm – Meet the UNISG Alumni: Cascina Lagoscuro, a farm, dairy, kitchen garden, micro crèche, B&B, workshop, and restaurant (UNISG stand, Piazza XX Settembre). After studying philosophy as an undergraduate, Luca Grasselli enrolled in the Master in Food Culture and Communications at UNISG. After graduating in 2011, he returned to his family’s farm, which already produced milk for its own creamery, and decided to expand the activities, from a micro crèche to a family restaurant, from a B&B to a kitchen garden. Followed by a tasting. Free.

3 pm – Guided tour of the University of Gastronomic Sciences of Pollenzo (Piazza Vittorio Emanuele 9, Pollenzo). Book a place in advance through the UNISG site or the UNISG stand (Piazza XX Settembre). Departs from under the entrance arch in Pollenzo.

3.30 pm – Cheese Hunter organized by UNISG students. More information and departure from the UNISG stand (Piazza XX Settembre). Cheese Hunter is a treasure hunt organized by the Slow Food University of Gastronomic Sciences Convivium. Educational but also entertaining, the game is for anyone who wants to discover cheese “behind the scenes” through a fun team activity around the Cheese stands.

5 pm – Eat-In organized by UNISG students (Corso Cottolengo, in front of Palazzo Mathis). Information from the UNISG stand (Piazza XX Settembre). A long table welcoming everyone who wants to come and make conversation, listen, learn, eat, and drink in good company, the Eat-In is a way to reanimate and share public spaces through a culinary and gastronomic event open to all.