Unisg's cultural Gastronomy Workshops Continue in November

November 3, 4:30 pm (UNISG Aula Magna)
“Gastronomia, arte e performances” with DJ and economist Daniele de Michele, aka Donpasta. Passionate about food and wine, Donpasta (www.donpasta.com) is the author of two books, Food Sound System (2006) and Wine Sound System (2009), in which he proposes a relationship between food, wine, and music, starting with a traditional base, but opening up to a more broadly defined cross-contamination.
Moderated by Dr. Nicola Perullo

November 5, 4:30 pm (UNISG Aula Magna)
“Play, Creativity, Terroir” with Massimo Bottura, one of the top Italian cooks, and world-renowned chef-owner of the Michelin-starred Osteria Francescana in Modena. Massimo Bottura convincingly expresses the point that there is no necessary conflict between creativity, respect for primary ingredients, and local traditions. He sums up his perspective on cooking with three ideas: play, creativity, terroir.
Moderated by Dr. Nicola Perullo and Marco Bolasco (editorial director of Slow Food Editore)

November 9, 4:30 pm (Wine Bank tasting room)
“L’Unione Viticoltori di Panzano. Esperienze di viticoltura sostenibile” will bring together several producers from the wine region of Panzano in the heart of the Tuscan Chianti Classico area. The discussion will reflect on the territory and its wines, and on a new proejct that brings together the Winemaker’s Union of Panzano with the Experimental Station for Sustainable Viticulture. Participants include:
Casaloste (Giovanni Battista D'Orsi)
Le cinciole (Luca Orsini)
Monte Bernardi (Jennifer Schmelzer)
Vignole (Massimo Nistri)
Ruggero Mazzilli, enologist (Experimental Station for Sustainable Viticulture)
Moderated by Dr. Nicola Perullo, Paolo Camozzi (Wine Bank), and Giancarlo Gariglio (Slow Food Editore)