Presentation

  • 12:00 - 13:00
  • Bra-Piazza XX Settembre 
  • Università di Scienze Gastronomiche | University of Gastronomic Sciences

Is it possible to innovate our educational approach and the training of the next generation? There are active projects in Europe which suggest we can. Enhancing the co-creation of innovation and knowledge in agriculture, forestry and related bio-value chains, Nextfood wants to change our educational approach, from a traditional linear…

  • 15:00 - 16:00
  • Bra-Piazza XX Settembre 
  • Università di Scienze Gastronomiche | University of Gastronomic Sciences

The linear production system creates the illusion of abundance but it’s served on a fragile plate. Starting from food to develop a paradigm shift towards circular systems means highlighting the importance of biodiversity, communities, the quality of social and the substance of our actions. Circularity is the result of a…

  • 11:30 - 13:00
  • Bra-Piazza XX Settembre 
  • Università di Scienze Gastronomiche | University of Gastronomic Sciences

The permanent training regime of tour operators is a long-term strategy to develop an integrated hospitality offering, up to date and respectful of the peculiarities of a unique local area like the border regions around Monviso. We present the Alcotra Formats project, which unites dozens of towns and institutions in…

  • 17:00 - 18:00
  • Bra-Piazza XX Settembre 
  • Università di Scienze Gastronomiche | University of Gastronomic Sciences

How is the meat we eat produced, and how long does it take? How do the pigs, chickens and cows live on farms, and what’s their level of welfare? What are the environmental impacts of raising animals? Presented by Silvio Greco, marine biologist and UNISG teacher. Free entry while seats…

  • 15:00 - 16:30
  • Bra-Piazza XX Settembre 
  • Università di Scienze Gastronomiche | University of Gastronomic Sciences

A round table discussion which aims to put the critical and innovative aspects, as well as the social, cultural and ethnographic implications of virtuous nomadic pastoralism under the spotlight. Presented by Maria Piochi and Gabriele Volpato, UNISG teachers. More details available soon. Free entry while seats last.

  • 11:30 - 13:00
  • Bra-Piazza XX Settembre 
  • Università di Scienze Gastronomiche | University of Gastronomic Sciences

Raw milk cheese, natural mold, artistic affinage, cow, goat and sheep’s milk at their best. That’s Cheese. But there’s a dark side to cheese too. There’s a hellish world of infernal imitations out there, that River Styx of molten milk, where countless fraudulent foods mask scams, the recycling of expired…

  • 11:30 - 12:30
  • Bra-Piazza XX Settembre 
  • Università di Scienze Gastronomiche | University of Gastronomic Sciences

UNISG and Slow Food have created a new master’s degree that will be dedicated exclusively to the world of raw milk and cheese making. The course, an annual degree held in English, will cover the whole milk supply chain, from the animal and the importance of its nutrition and well-being,…

  • 13:00 - 14:00
  • Bra-Piazza XX Settembre 
  • Università di Scienze Gastronomiche | University of Gastronomic Sciences

The region of Valle d’Aosta has a great dairy tradition. Many cheeses produced in the region and recognized throughout the world thanks to the ability of local producers. Andrea Mantegazza, a 1st year graduate degree in Food, Innovation and Management at the University of Gastronomic Sciences, will tell you everything…

  • 17:00 - 18:00
  • Bra-Piazza XX Settembre 
  • Università di Scienze Gastronomiche | University of Gastronomic Sciences

Mario Traina, a UNISG alumnus, tells the story of the birth of the Gastro-Education Community of Etnea, a project started with the idea to help young people in the suburbs of Catania to get ahead through cuisine: Edible Education. Free entry while seats last.

  • 15:00 - 16:00
  • Bra-Via Cavour 
  • Il caffè delle parole

Everyone knows German beer is synonymous with quality and tradition. For decades Germany has had a great influence on beer production around the world and to this day the very idea of beer – a stereotyped idea – coincides with the standards of German producers. In reality though, this idea…

  • 15:00 - 16:00
  • Bra-Via Cavour 
  • Il caffè delle parole

Indian Pale Ale (IPA), born in London in the 18th century for the colonial market from which it takes its name, was once at risk of extinction. But the explosion in the number of American craft breweries has been their renaissance, making IPAs more modern, thanks especially to the use…

  • 15:00 - 16:00
  • Bra-Via Cavour 
  • Il caffè delle parole

Spontaneous fermentation beers are the most ancient kind in existence. In the Belgian region of Pajottenland a handful of brewers continue to produce beer in the same way as once upon a time: no yeast inoculation, but a slow and natural “spontaenous” fermentation in which, beyond the classic yeasts there…

  • 10:30 - 11:30
  • Bra-Scuole Maschili Courtyard 
  • Regione Puglia – Slow Food Puglia

Inaugurazione dello stand Regione Puglia – Slow Food Puglia. Intervengono: Rosa Fiore, dirigente area Politiche dello sviluppo rurale Regione Puglia Piero Sardo, presidente della Fondazione Slow Food per la Biodiversità onlus Marcello Longo, legale rappresentante Slow Food Puglia. Ingresso libero fino a esaurimento posti.

  • 11:00 - 12:00
  • Bra-Scuole Maschili Courtyard 
  • Regione Puglia – Slow Food Puglia

L’erba, il pascolo, la ricotta della Comunità dei produttori dell’Alto Salento per la valorizzazione dei formaggi liberi e naturali. Interviene: Andrea Cavallero, docente di Alpicoltura dell’Università di Torino. Ingresso libero fino a esaurimento posti.  

  • 19:00 - 20:00
  • Bra-Scuole Maschili Courtyard 
  • Regione Puglia – Slow Food Puglia

I formaggi pugliesi naturali. Il caciocavallo podolico, Presidio Slow Food. Intervengono: Virginio Frumenzio, dottore in Scienze e tecnologie delle produzioni animali Allevatore di capra garganica e vacca podolica Ingresso libero fino a esaurimento posti

  • 11:00 - 12:00
  • Bra-Scuole Maschili Courtyard 
  • Regione Puglia – Slow Food Puglia

I formaggi pugliesi naturali – Caciocavallo podolico e canestrato. Intervengono: Virginio Frumenzio, dottore in Scienze e tecnologie delle produzioni animali Allevatore di capra garganica e vacca podolica Ingresso libero fino a esaurimento posti.

  • 13:30 - 14:30
  • Bra-Scuole Maschili Courtyard 
  • Regione Puglia – Slow Food Puglia

I formaggi pugliesi naturali – I caprini del Gargano e del Salento. Masserie e territori di Puglia. Intervengono: Francesco Saverio Bisceglie, allevatore e casaro Francesco Cito, Comunità dei produttori di formaggi dell’Alto Salento Ingresso libero fino a esaurimento posti.  

20 September

other dates available
  • 14:00 - 15:00
  • Bra-Via Cavour 
  • Regione Lombardia

Ogni giorno, un formaggio rappresentativo del territorio lombardo in abbinamento a un vino della Regione. Venerdì 20 – La mascherpa d’autore, formaggio delle Orobie dell’Arca del Gusto abbinato al Lugana. Sabato 21 – La formaggella d’autore presentata dal casaro di Cascina Lagoscuro di Stagno Lombardo in abbinamento alle bolle mantovane.…

  • 12:30 - 13:30
  • Bra-Scuole Maschili Courtyard 
  • Fucina pizza pane e pasticceria

Utilizzo delle farine biologiche da soli grani antichi italiani nei prodotti da forno. A cura di Agugiaro&Figna LAB. Ingresso libero fino a esaurimento posti.