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. ______________________________________________________________ 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 ______________________________________________________________ Coming Next Week 20 – 25 April: Study trip Campania FCC19; study trip FCC18, divided in three groups: Amsterdam – Berlino – Copenhagen ______________________________________________________________ Important Upcoming Dates 4 May – International Career day 14 – 17 May - Slow Fish 23 May – Admission test for the Degree Course