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 […]
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 […]
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 […]
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 […]
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 […]
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 […]
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 […]
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 […]
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 […]
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 […]
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 […]
