February Regional Stages from Lombardy to Sicily

Lombardy, Tuscany, Campania and Sicily: these are the destinations for the regional stages for the second-year students of the Gastronomic Sciences degree course.
Divided into four groups, these young people from all over the world will spend two weeks, from February 5-14, studying the gastronomic traditions and economic realities of four Italian regions.

In Lombardy the stage will focus on three areas, Franciacorta, Valtellina and Valchiavenna, and will be characterized by food and wine which is firmly rooted in the territory. One of the most important themes will be wine. Hosted by the Franciacorta Consortium, the students will participate in an introductory seminar on the zone, how the wine is made and the different kinds. Other days will include visits to a range of wineries, such as Bellavista, Contadi Castaldi, Cà del Bosco and Fratelli Muratori. Another destination will be the net-makers Larete and a museum dedicated to nets and fishing. A visit to the Le Frise farm in Artogne, which makes goat cheese from the milk of blond Adamello goats, will include a lesson on cheese-making techniques. In Valtellina the stage will start with introductory lessons on the history, society and gastronomy of the area at IREALP, the Alpine Ecology and Economics Research Institute, followed by a visit to the Nino Negri winery in Chiuro. The students will also learn about some Slow Food presidia like Valtellina buckwheat and Bitto cheese. In Valchiavenna the main topic will be cured meats like bresaola and Slow Food Presidium Goat Violino, an unusual cured meat produced from goat leg and shoulder.

In Tuscany the spotlight will be on typical Mediterranean products like olive oil, wine and cured meats. The packed program includes a seminar from the Chianti Classico Consortium on the communication of a regional brand and an introduction to the land and the wine. Some Slow Food presidia will also be on the curriculum, such as Valdarno chicken, a breed which has survived only thanks to the small-scale farmers who raise it for their own consumption. Production now follows  strict regulations regarding breeding and diet. Zolfino beans, an ancient heritage variety which almost became extinct, and the classic Chianina ox, one of the oldest breeds in Italy, will also be studied. The complete production chain for olive oil will be followed, from fresh olives through the pressing to how the final oil is stored.

Campania is one of the regions which has had the most influence on the perception of Italian cuisine outside the country. The products studied during this stage are those which characterize “Italian” food: tomatoes, pasta and pizza. In Naples the students will learn about true Neapolitan pizza, studying its history, basic ingredients (like Slow Food Presidium San Marzano Tomatoes) and preparation techniques, all under the guidance of a master pizzaiolo.
The next stop will be Gragnano, a historic site for pasta production, where the students will visit factories and analyze the production chain. The stage continues with a visit to the Sorrento Lemon Consortium, and then in Pozzuoli the students will meet the fishermen belonging to the Puteolani Cooperative and learn about the species found off the Campania coast. Other themes covered include cheese, particularly the renowned mozzarella di bufala campana and maialino nero casertano. One day will be dedicated to pastry and confectionery, from the raw materials to the finished sweets. The students will also meet chef Antonio Tubelli and attend an tasting dinner at his Timpani e Tempura workshop.

The island of Sicily is rich in culinary traditions, developed over the course of centuries. Here students will be based around Palermo and Trapani, to learn about just a few of the many typical products that make up the region’s variegated gastronomic heritage.
Many days will be spent on wine, with visits to wineries like Planeta, Florio, Donnafugata, Calatasi, Firriato, Cusumano and Salaparuta. Olive oil and produce like the Slow Food Presidium Late-Harvest Ciaculli Mandarin will also be studied, and one day will be spent on fishing and seafood, including an introductory lesson covering economics and biology and visits to a market and a processing plant. Finally the students will complete their stage with a look at the tradition of Sicilian confectionery, including a visit to the pasticceria of Maria Grammatico in Erice, where they will see sweets like cassata being prepared.

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