University of Gastronomic Sciences Events

Workshop tastings, round tables, guided visits of the Market and a sensory analysis project: the program put together by the students and teachers of the University of Gastronomic Sciences for Cheese 2019 is sparkling!

The events are divided between the UNISG stand in Piazza XX Settembre, where the University staff are available to provide information about the school, and the campus in Pollenzo, open to everyone interested. The stand in the Piazza is also the starting point for Personal Shopper tours and other activities.

BRA

  • Tastings. Every day, breakfast and aperitivo organized by students pair the delicacies of two or more small-scale producers.
  • Personal Shopper. Designed for those who want to go on a guided tour among the stalls of the Market, but fear getting lost among the countless specialties.
  • Round tables and educational activities organized by teachers: from food counterfeiting to the culture of welcoming new arrivals, from innovation to the ‘circular kitchen’. Read the program to discover all the topics on the menu.

There’s no shortage of workshops, presentations and urban foraging explorations: check the list below!

POLLENZO

  • If you want to get to know the University close up, don’t miss out on one of our Get into the Future of Food tours.
  • You can also take part in a scientific research project, a sensory test on Gorgonzola which is designed to investigate our sensitivity to taste.

20 September

other dates available
  • 10:00 - 11:00
  • Bra-Piazza XX Settembre 
  • Università di Scienze Gastronomiche | University of Gastronomic Sciences

Ready to start your day at Cheese in the best possible way? Give yourself the right boost with the most important meal of the day – and have breakfast with a producer! UNISG students propose meetings with two or more producers to begin the day. Each day there are different…

  • 11:00 - 12:00
  • Pollenzo-Unisg 

During Cheese the University of Gastronomic Sciences is open to all, giving you the opportunity to discover its courses and visit the campus. Bookings and visits Booking is compulsory for everyone. Groups of more than 8 people must contact info_student@unisg.it or +39 0172 458574 and book at least 48 hours…

  • 11:30 - 13:30
  • Bra-Movicentro 

Why organize a march for the climate during an event dedicated to cheese? Because the food system and the climate crisis are undeniably related, and ecosystem collapse is strongly influenced by what we eat. But how aware are we? The roundtable discussion #FoodForChange investigates these links, with speakers from across…

  • 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…

  • 12:30 - 13:15
  • Pollenzo-Unisg 
  • Lab Analisi sensoriale | Sensory Analysis Lab

Gorgonzola: love it or hate it? What if it depends on your DNA? Take part in a sensory analysis test at the University of Gastronomic Sciences in Pollenzo! You’ll taste different types of Gorgonzola and learn to distinguish their sensory qualities. You’ll also learn how sensitive you are to different…

  • 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…

20 September

other dates available
  • 16:00 - 17:30
  • Bra-Piazza XX Settembre 
  • Università di Scienze Gastronomiche | University of Gastronomic Sciences

Guided tours of Cheese where you’ll discover what’s on offer. Cheese is a big event and it can be difficult to navigate, especially if it’s your first time, so why not rely on the expertise of the students of UNISG to make the most of your visit? You’ll be able…

  • 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.

20 September

other dates available
  • 19:00 - 20:00
  • Bra-Piazza XX Settembre 
  • Università di Scienze Gastronomiche | University of Gastronomic Sciences

What better way to end a day at Cheese than a delicious aperitivo? Taste extraordinary foods and first-class drinks while their producers tell you about them in person. Come and discover the stories behind these unique producers to understand how they concoct such wonderful gastronomy. September 20: Antonio Conticello, a…

20 September

other dates available
  • 20:30 - 21:30
  • Bra-Piazza XX Settembre 
  • Università di Scienze Gastronomiche | University of Gastronomic Sciences

Some of the greatest gelato-makers from Italy and beyond tell us about their ideas of recovered gelato. There are three themes: forgotten fruits and wild herbs; recovered traditions and the tastes of memory; and products at the end of their life cycle. There’ll be an alcoholic gelato aperitivo which mixes…

  • 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…

  • 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.

  • 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…

  • 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…

  • 16:30 - 17:30
  • Bra-Piazza XX Settembre 
  • Università di Scienze Gastronomiche | University of Gastronomic Sciences

Slow Food Presidia from Piedmont: from mountain honeys to raw milk cheeses. In this workshop we’ll trying to understand how to recognize honeys by their color, smell and flavor (and also by their labels), and pairing three of the members of the High Mountain Honeys Presidium with as many cheeses…

  • 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…

  • 16:30 - 17:30
  • Bra-Piazza XX Settembre 
  • Università di Scienze Gastronomiche | University of Gastronomic Sciences

A meeting at the University of Gastronomic Sciences in Pollenzo between an Israeli and an Italian student has led to the creation of Good Mood Food. It’s a group which aims to create, experiment and educate using food. The focus of this workshop is the chemistry of cheese, the different…