Three Opportunities Open to All Enthusiasts:
“Wine Storytelling” with director and author Alessandro Avataneo, “Plant-Based Cuisine” with Master Chef finalist Irene Volpe, and “Artisanal Breadmaking” with UNISG instructors, baker Enrico Giacosa, and experts from Mulino Marino and Mulino Sobrino.
The University of Gastronomic Sciences in Pollenzo is offering three new short courses scheduled between May and June 2025: one focused on wine storytelling, one on plant-based cuisine, and one on breadmaking—from grain to oven.
These are intensive, short-format programs designed for enthusiasts who want to deepen their gastronomic knowledge through immersive experiences, hands-on workshops, and direct interaction with industry experts.
Here are the three courses:
WINE STORYTELLING – May 9–10, 2025
Wine is narrative, emotion, and culture. This course, led by Alessandro Avataneo—an author, director, and internationally experienced educator—guides participants through a learning journey that explores wine as a narrative and cultural object. Over two days, participants will learn storytelling techniques, practice writing about wine, create original formats, and learn to express themselves through wine, with tastings, creative exercises, and hands-on workshops.
CREATIVE PLANT-BASED CUISINE with IRENE VOLPE – June 6, 2025
Spend a full day alongside chef Irene Volpe, MasterChef Italy finalist, to explore modern, sustainable, and creative plant-based cooking. From plant-based risottos to the principles of circular cuisine, participants will enjoy a complete culinary and educational experience with practical workshops and moments of exchange.
BREAD: FROM GRAIN TO CRUST – June 23–25, 2025
Three days to discover bread in all its forms—from grain selection to natural leavening, theory to practice—with lessons, hands-on labs, and educational visits. Topics include scientific baking, ecological cooking, sensory testing, and traditional techniques. Taught by UNISG faculty and professionals from the Pollenzo Food Lab, the course includes sessions with baker Enrico Giacosa, a learning dinner at FuocoFarina by Fulvio Marino in Alba, and a visit to Molino Sobrino in La Morra.
All courses take place in person on the UNISG campus in Pollenzo.
Info and application : executivetraining@unisg.it