WEEKLY NEWSLETTER UNISG | APRIL 13 – 19, 2015

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WEEKLY NEWSLETTER UNISG | APRIL 13 – 19, 2015
Monday 13
STUDY TRIP BASILICATA, CALABRIA, PUGLIA, Master in Food Culture and
Communications: High-Quality Products (until Friday 17th/Saturday 18th).
10:30 in Aula Magna, Meeting IFAD.
Tuesday 14
At the Cookery School, training course for managers and chefs of UNISG
International strategic partner, Compass (until Friday, 17)
Wednesday 15
Visit of the Director and 16 international students OIV MSc in Wine Management.
Thursday 16
In Milan, at Cascina Cuccagna, presentation of the project “Slow Food Planet”.
At the Academic Tables, cooking course on Piedmont pastry for the company
LRINT.
Friday 17
9:00 in Aula Magna, presentation of the project “Italian Taste”, coordinated by the
SISS, Italian Society of Sensory Science, in collaboration with UNISG.
Saturday 18
In Venezia-Mestre, at the event CEREALIA, presentation of the UNISG course in
ADVANCED-APPRENTICESHIP: Bakers and Pizza Makers .
Sunday 19
In Firenze, at the event BIBLIA, dialogue between CARLO PETRINI and ENZO
BIANCHI.
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Reports of general interest
Visiting professors present at Pollenzo this week:
• Master FCC: Anna Kealey (Design and Marketing) – Chris Knight (Food
Television) – Alberto Cocchi (Food Photography)
• Master Vino: Marco Baccaglio (The numbers of wine) – Beppe Caviola
(Evolution of the styles of wine) – Giuseppe Palmieri (The wine list, case study
restaurant La Francescana) – Giuseppe Mazzacolin (Freedom of thought and
enterprise) – Giuseppina Parpinello (Oenology) - Mainardi/Berta (History of the
vine in Piedmont)
• Master Cucina: Famiglia Di Pietro (Trattoria Di Pietro, seminar on vegetables)
– Leonardo Scaglioni (Distillation)
BOXMARCHE, packaging company, has become Contributing Member UNISG.
STUDY TRIP BASILICATA, CALABRIA, PUGLIA, Master in Food Culture and
Communications: High-Quality Products, divided in three group visits:
o BASILICATA: buffalo mozzarella production – white fig production – cheese
production workshop – focus on caciocavallo podolico (Slow Food presidium) –
Workshop on local recopies – Wine production – visiting organic farms – chocolate
production
o CALABRIA: producers of Gammune (Slow Food presidium) – citron production
– Wine production – licorice production – meeting on Podolica Cows and black pig
of Calabria production – pasta filata cheese production – foraging in the park of
Ville Cupe
o PUGLIA: pomodoro fiaschetto production – biscotto di Ceglie production –
capocollo production – organic orange production– bakery – Wine production –
taralli production – fish market – sugared almond production
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Coming Next Week
20 – 25 April: Study trip Campania FCC19; study trip FCC18, divided in three
groups: Amsterdam – Berlino – Copenhagen
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Important Upcoming Dates
4 May – International Career day
14 – 17 May - Slow Fish
23 May – Admission test for the Degree Course
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