10 Agosto 2017
All activities and conferences
The artisanal dairy world will be gathering for Cheese from September 15 to 18 this year, and as usual the University of Gastronomic Sciences will be playing an active role in the biennial Slow Food event with a dedicated stand, a range of activities organized by students and professors and campus tours.
UNISG Stand
As in past years, the UNISG stand will be located in Piazza XX Settembre. Here, staff will be on hand to provide information about the different courses and welcome anyone who wants to book a visit to Pollenzo.
The stand will also be the starting point for initiatives organized by the students.
- the Personal Shopper, a tour of the Cheese Market, with visitors accompanied by UNISG students who will share their knowledge about the history, production methods, and unusual stories of individual products and producers, with stops to taste different cheeses along the way. The event will be held from Friday to Monday, September 15th-18th, twice daily: from 10am to 12pm and from 3pm to 5pm.
-"Contadino a chi?" (“Farmer to whom?”) is an event reserved for Secondary school students (lower and upper) in order to get to know these artisanal trades and to gain first-hand experience of production methods that are sustainable and respectful to the environment and our health. The event will be held on Friday, September 15th, and Monday, September 18th, from 11am to 12:15pm.
- the “End-of-Cheese” Eat-in, a time to share food and drink among good company: this will be an edition designed to close Cheese (a finissage of cheese), on Monday, September 18th, at 5pm, where all that remains of the cheeses on sale will be served accompanied by delicious bread.
Conferences
A series of fascinating conferences and educational activities led by the university’s professors will also be held at the UNISG stand.
On Friday September 15 at 5pm, Andrea Pieroni, Professor of Food Biodiversity Sciences, Ethnobotany and Ethnobiology, will lead a workshop-walk on foraging, themed around the wild plants that dairy animals feed on while grazing. There will be a particular focus on the plant species that give a characteristic flavor to dairy products: a journey to the roots (in all senses of the word) of cheese. The walk will set off from the UNISG stand and continue in the town’s surroundings.
On Saturday September 16 at 12pm a round-table discussion will be held, coordinated by Geography professor Roberta Cevasco, along with Maria Luisa Sturani of the University of Turin and Diego Moreno (LASA, University of Genoa). Entitled “Sheep transhumance in the northern Apennines and the Piedmontese Alps: A geographic and ecological-historical reading,” the discussion will explore how some transhumance systems—for sheep breeds from the northern Apennines (Marrana, Genoese Casalin-na) and the Alps (Brigasca, Sambucana)—have specifically shaped the environment of mountain and winter pastures and even viticulture landscapes.
At 4pm, a presentation entitled “Food & Business Narratives” will be held by Davide Porporato (University of Eastern Piedmont), Gianpaolo Fassino (Granaries of Memory, UNISG), and UNISG students from the Magistrale degree program. The UNISG students will present three pieces of research aimed at documenting the activities of corporate entities in which innovation and tradition contribute to defining the entrepreneurial profile of the agro-food industry in Piedmont. The companies investigated are: Fattoria la Fornace in Montiglio Monferrato; l'Antica distilleria Quaglia of Castelnuovo Don Bosco, and the Agricultural Cooperative Corilicoltori of Lu.
On Sunday September 17 at 4pm it will be the turn of the conference “The flavor of raw milk among the nomads of the Sahara” organized by professor of Ecology Gabriele Volpato. The raw milk of dromedary and camel has been a central element to the culture of the nomadic peoples of the Sahara for millennia, ensuring their survival in a desert environment lacking water and other resources. The milk’s flavors and fragrances reflect a world of camels, wells and constant movement in search of pasture. The Saharan nomads can tell from the milk what plants their animals have eaten, where they were grazing and in what season.
Visits: The Pollenzo campus will be open for visitors from September 14 to September 18
On the occasion of Cheese, the UNISG gives the opportunity to know the UNISG learning programs and to walk through the campus of Pollenzo.
Reservations are required
The UNISG space this year has been designed by Costa Group, one of the university’s Strategic Partners.
