The University of Gastronomic Sciences of Pollenzo will be back at the Salone del Gusto and Terra Madre with a packed calendar of events.
We had thought of writing a classic press release with formal details of what we’ll be doing at the Turin event. But no, since UNISG is a powerhouse of ideas and projects, we’ve decided instead to communicate our uniqueness in a more original form.
Here then is UNISG from A to Z, a way of arousing your curiosity and welcoming you to our world. Not only at the Turin event, but also back in Pollenzo.
A is for ALUMNI
The Alumni are former UNISG students. They come from over 70 countries, they combine to form a network, they keep in touch with each other, and they meet up in Turin for the Salone del Gusto and Terra Madre. Their rendezvous point will be our stand at the Oval, where, on Saturday October 25, they’ll be getting together for an evening aperitif. The meeting is reserved for them but if you want to have a taste of the “biodiversity” of Pollenzo, you’re welcome to mosey round to take a look.
B is for BREWERS
Our students will also be busy at Slow Food’s trademark Taste Workshops. Especially the aspiring master brewers on the Advanced Apprenticeship courses, who’ll be lending a hand in workshops on beer.
C is for CONFERENCES
A packed program of meetings, conferences and lectures will be staged at our stand at the Oval. Speakers will include our lecturers, students past and present, scholars and producers. Check out our website for the full, updated program: www.unisg.it
D is for DEGUSTATIONS AT THE SALONE ENOTECA
At the Salone del Gusto Enoteca, 16 students will be organizing the same number of events, four a day from Thursday to Sunday, to explore a series of wine-related topics. To find out more click here.
E is for EAT-IN
An Eat-In is a large dinner, a meeting, and a gastronomic and political event, all at the same time. The UNISG students’ Slow Food convivium will be organizing one per day from Thursday October 23 to Sunday October 26. Each Eat-In will begin at 6pm and will be open to the public. Every participant is expected to bring a dish or a food product to share with the others. Book at the UNISG stand, where the Eat-Ins will be held.
F is for FLOUR
And flour is obviously the protagonist of The Kiln: Bread&Pizza where master pizza makers and bakers from all over Italy, all teachers on our Advanced Apprenticeship courses, and their students will reveal all the secrets of their art. For information click here.
G is for GRANARIES OF MEMORY
“Granaries of Memory” is a UNISG project to build a data bank of traditional knowledge from all over the world. At the Salone del Gusto we’ll be presenting “Granaries of the Mediterranean,” an archive of images, stories, testimonies, knowledge, and traditions in which the myth and reality of Mediterranean food merge. The presentation will be held on Friday October 24 at 4pm at our stand at the Oval. For information: www.granaidellamemoria.it.
H is for HUMAN
The human component and traditional knowledge are among the bases of UNISG courses. Our Master in Human Ecology and Sustainability is totally devoted to these topics. For more information click here
I is for INTERNATIONAL
Our student population is growing more and more international. This year the 85 first-year students on the undergraduate degree course embrace 31 nationalities. Since 2004 more than 70 countries have been represented at Pollenzo.
K is for KIDS
The students of the UNISG Slow Food convivium will be organizing educational activities for kids at the Salone. These will include brief lessons about various food products and food games for children of all ages. For information, check out the convivium website.
L is for LEARNING BY DOING
At UNISG practice blends with theory. Students on our Advanced Apprenticeship and Master cookery courses have a finger in every pie—sometimes literally! Under the vigilant eyes of master artisans and local chefs, they learn to make quality foods and dishes.
M is for MASTER IN ITALIAN WINE CULTURE
The Master in Italian Wine Culture is the latest course on the UNISG syllabus. Devised by the university in collaboration with Slow Food and the Wine Bank in Pollenzo, it will train wine tellers, the new ambassadors of wine in Italy. For information about the course click here.
N is for NATURE
Nature is another aspect of the lives of students at Pollenzo. UNISG’s study trips allow them to discover natural environments, farming communities, and food producers in the most diverse regions of the planet, while some of our courses take them directly out into fields, woods, and gardens to discover herbs and plants.
O is for OVAL
Our stand will be housed in the Oval, the huge exhibition space at the Lingotto complex in Turin. The space will also include the Biodiversity House and the Ark of Taste display area and producers from Terra Madre food communities all over the world. Which means we’ll be at the international heart of the event.
P is for PERSONAL SHOPPER
This consolidated UNISG Slow Food convivium project involves expert students taking you round the Salone stands to discover, learn and shop intelligently. To find out more and book, visit the convivium website or write to condotta@studenti.unisg.it
Q is for QUALITY
One of our Master courses is devoted to quality Italian food products. Not surprisingly, it’s one of the most popular with international students. To find out more click here.
R is for REGIONS
The personal shoppers organize food and wine tours around the stands at the Salone del Gusto to discover the flavors and traditions of the following eight Italian regions: Veneto, Piedmont, Liguria, Emilia-Romagna, Marche, Abruzzo and Molise, Campania and Sicily.
S is for STUDENTS
Since 2004, 1,590 students have attended our courses, 744 of them from abroad. You’ll meet many of them in their orange T-shirts in the pavilions of the Salone del Gusto.
T is for THEMATIC
One option on the personal shopper tours is to focus on a specific food product or theme and find out more about it. Honey, bread, chocolate, beer… it’s up to you.
U is for UNIVERSITY
In 2014 we celebrated our tenth birthday. Our syllabus includes a three-year undergraduate degree course, a two-year graduate degree course, three Masters in Food Culture & Communications, five Advanced Apprenticeship courses, two Masters in Italian Cooking and a Master in Italian Wine Culture. Come to our Open Days—to find out more click here.
W is for WINE
At the Salone del Gusto Enoteca, 16 students will be organizing the same number of tastings, four a day from Thursday to Sunday, to explore a series of wine-related topics. To find out more click here.
Z is for ZEST
The UNISG spirit! We look forward to seeing you at the Salone del Gusto and Terra Madre 2014 at our stand at the Oval.
Read the program