The University of Gastronomic Sciences was founded in 2004 by Slow Food to shape a new profession: gastronome.
At Cheese, students and professors of the institution offer a rich calendar of events held at the stand of the university in Piazza XX Settembre and in Pollenzo, where it will be possible to visit the campus. Scroll down to see the detailed descriptions of the events.
UniSG Stand in Piazza XX Settembre
UniSG stand will be at your service to provide information on the courses and to collect visitors who want to book a visit to campus.
Moreover, at the stand, you can attend the activities organized by the students:
Personal Shoppers will be there as well, with tailored paths for those who want to discover the countless stands at the Cheese marketplace. The personal shoppers of UniSG are your special guides, ready to tell you the stories, production methods, and interesting facts behind each product and its producer. During the half an hour with them, you’ll get to taste many delicacies. Each one has a central theme.
At the UniSG stand you’ll also find conferences and educational activities by professors: Friday the 15th at 5 pm, Professor of Biodiversity, Ethnobotany and Ethnobiology Andrea Pieroni will guide a foraging session dedicated to wild plants that make up the diet of many dairy animals. For Saturday and Sunday, there are two other conferences on calendar (scroll down to see the events).
Finally, the most anticipated of all: Eat-In. An idea born in San Francisco has become a regular at Slow Food’s events, thanks to the students of the University of Gastronomic Sciences. Eat-In is a long table set to host anyone who likes to chat, listen, learn, eat, drink, and exchange ideas. Eat-In also has a political aim: give everyone the possibility to participate and experience good, clean, and fair food. Above all, Eat-In is an occasion to party, a gastronomic experience for everyone. Just bring a plate to share with others. We’ll see you at the Eat-In on Monday 18th of September at 6 pm. Come back here to see more on where the Eat-In will take place.
Activities at the Campus in Pollenzo
If you want to see fascinating campus of the university yourself, take the occasion to participate in Get into the Future of Food. Tours will take place every day from the 14th and to the 18th, twice a day (first at 10 am and second at 3 pm).
In the occasion of Cheese, UniSG opens its doors to everyone who wants to see the campus and visit the building. It is necessary to book a place in advance. Visiting groups of more than eight people must contact +39 0172 […]
Afraid of getting lost between the countless stands at the Cheese marketplace? Have no fear, our personal shoppers are here to guide you around. The students of the University of Gastronomic Sciences will take care of you, telling you about […]
A discussion with the Slow Food Presidium Cabannina cow producers, the Dolcefiorita dairy farm from Rapallo, and the UniSG students Matteo Doveri and Katia Korneeva.
Professor Andrea Pieroni, teacher of Food Biodiversity, Ethnobotany and Ethnobiology, leads a workshop dedicated to the spontaneous herbs and plants that you can find in urban settings. He will tell us about the qualities and nutritional values of the some […]
Come and meet the producers behind the Bottega Local. Bottega Local is a project by the University of Gastronomic Sciences, based on locally-grown products. Local will have both a street food area called “Local on the Road” and an area inside the Bottega, […]
Some contingencies at risk of extinction of Apennine sheep breeds (Marana sheep, Genoese Casalinna), and of Alps (Brigasca sheep, Sambucana sheep etc.) related to small scale dairy productions. They are crucial to preserve mountain diets. A look at the transhumance systems in […]
The UNISG students from the Graduate Degree in Management of Gastronomic Heritage and Tourism 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 […]
Andrea Casero, a UNISG alumnus and entrepreneur, presents BIOBUSTERS, a specialized service for food production sites that investigates causes of contamination and works to reduce the microbiological risks, particularly for high-quality artisanal products and Slow Food Presidia, through the enhancement […]
Conference to discuss the history of a changing reputation. Today, high-quality cheese is well-appreciated. We dedicate attention and care to it, even organize events for it. However, this wasn’t always the case. This conference, held by Antonella Campanini, professor of […]
Dromedary camel’s raw milk has been central to the culture and survival of Saharan nomadic peoples for centuries. It is only with the dromedaries and their milk that man has managed to survive in an environment poor in water and […]
Rabbia di Ruffia Creamery in Cuneo meets with La Granda, association of breeders in Genola, Cuneo. Free entry, Bottega Local.
The Cascina Lago Scuro agri-tourism farm was founded by Fabio and Paola, who started practicing “true agriculture”, that is organic, sustainable and high quality, back in 1990. Since 1993 they have formed part of the network of agri-tourism farms in […]
Workshop di cucina con Past’é, laboratorio di pasta fresca di Bra, gli studenti UNISG e le cuciniere di Local.Ingresso libero.
After all the big success, in this edition of Cheese there will be a special Eat-In!: a Finicheese (a cheese finissage!). It is like the Disco Soup, but with leftover cheese and great bread, so a huge Disco-Panini closing party […]