UNISG @ Terra Madre Salone del Gusto 2024
At Terra Madre Salone del Gusto 2024, which returns to Parco Dora in Turn on 26-30 September, the University of Gastronomic Sciences presents a rich series of activities that are part of our large stand in the heart of the event.
Activities at the UNISG booth include workshops, tastings, conferences, and meetings led by students, alumni, professors and Network of partners and supporting members.
And for those who want to visit our university in Pollenzo and learn more about its educational programs and research, we are open with a calendar of visits by appointment at this link: https://forms.gle/ooQGQJX1XobRsgoGA
UNISG activities:
Thursday 26 September
11:00 – Conviviality through flavor: Food, wellbeing, and sociality
Food is much more than nourishment for the body: It is central to personal identity and a powerful tool for socialization.
11:00 – Discover your tastes! A sensory itinerary
Do you perceive the taste of bitterness only slightly, or are you a super taster?
14:30 – Monteu Roero tufo: A little-known cheese
Paolo and Roberto of Pertusio farm raise goats in a semi-wild state and produce a unique cheese that is matured in tuff caves from the 1200s in the village of Monteu Roero.
11:00 first event &
15:00 second event – Botanical and fermented beverages: A sensory itinerary
Would you like to try NoLo (No or Low alcohol) drinks made from blends of tea, fruit, bitters, spices, and woods and contribute to a research project at UNISG?
16:00 – Who are buyers and what do they do?
In collaboration with the internationalization division of the Turin Chamber of Commerce, we present an opportunity to meet with professionals in the food and beverage sector from the US and Southeast Asia who deal with purchases for importers, distributors, and retailers.
17:30 – Chiú: Exploring Ecuadorian and Latin American food culture through fermented and alcoholic beverages
Join us for an engaging talk by UNISG alumna Abril Macías about the editorial journey of Chiú, a gastronomic publication focused on Ecuadorian and other Latin American food culture.
18:30 – The good of the earth: Rediscovering the greatness of vegetables
The cooking philosophy of Emporio Vegetale puts vegetables at the center—of the plate, of storytelling, and of discovering and appreciating food culture.
Friday 27 September
10:00 – Good morning! Tisanes, juices, chocolate, bread, and coffee… Breakfast with UNISG alumni producers
Start the day with the mouthwatering flavors of artisanal products made by UNISG alumni!
10:30 – Buffalo cheeses: Good, clean and fair production at Caseificio Moris
The Morisiasco family raised Piedmontese cows for at least four generations. In 2002, following the intuition of Franco, the founder of the family business, they switched to buffaloes and have never looked back.
12:00 – School Canteen Revolution – Kitchen chronicles from the SchoolFood4Change project
What is the role of the cook today and how do we envision the school canteen of tomorrow?
14:00 – Discover your tastes! A sensory itinerary
Do you perceive the taste of bitterness only slightly, or are you a super taster?
14:30 – Wagyu: A sensory journey through the heart of Japan
Paolo Tucci is a UNISG alumnus and the CEO of Meat Japan. In this workshop, he will guide us on a journey of discovery into the secrets of wagyu cattle farming, butchering, processing, and cooking.
16:00 – Circular food hub
Discover the circular economy initiatives that Pollenzo and its partners have developed for the food sector.
17:30 – Icelandic cod and sparkling wines from Alta Langa DOCG: Aperitivo with producers
Come to the UNISG stand for an unmissable pairing: 100% wild Icelandic cod (Gadus morhua) and wines from the Alta Langa Consortium.
19:00 – Artisanal miso and garum: Discovering the flavors of sustainable fermentation
Join us for a singular tasting experience with UNISG alunma Stephanie Gaengler and dasPure AG, a Swiss company that specializes in the art of Asian-style fermentation using locally sourced organic ingredients.
Saturday 28 September
10:00 – Good morning! Tisanes, juices, bread, and coffee… Breakfast with UNISG alumni producers
Start the day with the mouthwatering flavors of artisanal products made by UNISG alumni!
10:30 – Cultivating change: the value of the mango supply chain in Kenya
UNISG and CNH present at Terra Madre the results of the pilot project on the mango supply chain, implemented to promote environmental, financial and social sustainability in the Machakos and Makueni regions of Kenya.
11:00 first event &
15:00 second event – Botanical and fermented beverages: A sensory itinerary
Would you like to try NoLo (No or Low alcohol) drinks made from blends of tea, fruit, bitters, spices, and woods and contribute to a research project at UNISG?
12:00 – Tartuflanghe: Contemporary gastronomic creativity
Come discover Tartuflanghe’s new recipes for 2024 with Paolo Montanaro, who respresents the second generation at the helm of this company from Piobesi d’Alba.
12:30 – Chocolate from the Philippines: A taste of excellence
The Philippines was the first country in Asia to receive cacao from the Americas and it is home to some nearly forgotten criollo varieties.
14:00 – Discover your tastes! A sensory itinerary
Do you perceive the taste of bitterness only slightly, or are you a super taster?
14:30 – The superpowers of spirulina algae
ApuliaKundi, an innovative company based in Puglia, is part of the Andrini Group, a strategic partner of UNISG.
16:00 – How and when did we become plasticophages?
Plastic has invaded our lives. It is essential to many of our activities, but it also becomes a highly polluting waste product, especially when it breaks down into micro- and nanoplastics that enter the food chain.
16:30 – Transatlantic dialogues in gastronomy: Exchanges in food and sustainability between the USA and Italy
Italy, the cradle of traditional cooking, and America, the land of fast food…
17:30 – Vinegar and mixology: a cool innovation
Together with the association Tempi di Recupero, Acetyca, Bar Roma di Novellara and Osteria La Campanara di Pianetto, we will discover a new face of vinegar, a natural beverage with many nutritional properties that becomes the protagonist of thirst-quenching and topical cocktails.
19:00 – Alumni Session: Introducing the New UNISG Alumni Association (for UNISG Alumni only)
We are excited to welcome you to the UNISG stand and introduce you to the newly established UNISG Alumni Association—an exciting initiative that strengthens our global network of professionals in the field of gastronomic sciences.
Join us to learn about the vision and goals behind the Association and how you can become an active member, contributing to the growth and impact of this valuable new resource!
After the session, we’ll celebrate this milestone with music and a toast at the stand—let’s enjoy this moment together and make it a night to remember!
Sunday 29 September
10:00 – Good morning! Tisanes, juices, bread, and coffee… Breakfast with UNISG alumni producers
Start the day with the mouthwatering flavors of artisanal products made by UNISG alumni!
11:30 – Climate change: The challenge of the century
Climate change is the greatest challenge that humanity faces in the 21st century.
11:00 first event &
15:00 second event – Botanical and fermented beverages: A sensory itinerary
Would you like to try NoLo (No or Low alcohol) drinks made from blends of tea, fruit, bitters, spices, and woods and contribute to a research project at UNISG?
12:00 – Urban weeds , Such flavor!
In this interactive workshop led by UNISG alumna Marta Miolo and Pietro Ganni, we’ll discover the edible wild plants that grow in the city.
12:00 – Echoes of flavor: How acoustic signals shape the experience of eating
In this meeting we’ll enter the fascinating world of sound to discover its profound impact on our perceptions of food and experiences of eating.
12:30 – Osmospheres: How food aromas add flavor to our lives
Food aromas are deeply affective. They permeate not only the environment, but also memories, relationships, commodities, and the seasons, coloring and flavoring our experience of the world and shaping the way we inhabit it.
13:30 – Healthy food to heal humans and the planet
The gastronome and the doctor allied to defend health.
14:00 – Discover your tastes! A sensory itinerary
Do you perceive the taste of bitterness only slightly, or are you a super taster?
15:00 – Perfect pairings: Natural rind cheeses and condiments
Join UNISG alumna, gastronome, and cheese expert Hannah Morrow for this engaging workshop on pairing natural rind cheeses with local sauces and other condiments.
16:30 – Is artificial intelligence sustainable?
The 17 Sustainable Development Goals that form the heart of the United Nations 2030 agenda for sustainable development urge that ending poverty must to hand in hand with strategies to improve health and education, reduce inequalities, and stimulate economic growth, all while addressing climate change and working to preserve the planet’s oceans and forests.
17:30 – Livestock, intensive agriculture, pollution, lifestyles, and One Health
The world population has reached 8 billion and is expected to reach 10 billion by 2050, meaning that it will be necessary to feed 25% more people than live on the planet today. The FAO predicts that demand for meat will double, and that intensive animal farming will increase globally, especially in developing countries.
18:30 – The secrets and flavors of Torino Superiore Red Vermouth
Join us to savor one of Turin’s most emblematic aperitifs and uncover its mysteries, from the spices that provide its unique flavors to techniques for creating the perfect cocktail.
Monday 30 September
10:00 – Good morning! Tisanes, juices, chocolate, bread, and coffee… Breakfast with UNISG alumni producers
To get your last day at Terra Madre off to a great start, come enjoy breakfast with UNISG alumni producers!
10:30 – Food, human rights, and the fight against poverty
Food plays a crucial role in the fight against poverty. The right to food is denied to many who live in conditions of poverty, and at the same time food production itself can be a threat to human rights, as we know from the serious rights violations that characterize the global food industry.
11:00 – Taste, food, and health: A revolutionary connection
Taste, food, and health are three concepts closely related to nutrition. Traditionally, it is taste that guides our food choices, which in turn influence our nutritional status and overall health.
11:00 – Botanical and fermented beverages: A sensory itinerary
Would you like to try NoLo (No or Low alcohol) drinks made from blends of tea, fruit, bitters, spices, and woods and contribute to a research project at UNISG?
11:30 – Agroecology: Cultivating a resilient future
As a science, a set of practices, and a political movement, agroecology is indispensable for the transition to sustainability in agriculture and the food supply chain.
12:00 – Circular bread: Creativity and sustainability in the kitchen
Bread comes in hundreds of forms and has been a staple food for thousands of years. It is also one of the most wasted foods globally, both in large-scale distribution and at the household level.
14:00 – Youth and the Xingu: Struggle and resistance as a vehicle for inclusion
Slow Food Xingu delegate Murilo Juruna will discuss food as a tool for resistance and social inclusion, highlighting the importance of preserving cultural food traditions.
14:00 – Discover your tastes! A sensory itinerary
Do you perceive the taste of bitterness only slightly, or are you a super taster?
15:30 – Individual foodscapes: A space-time into the ecology of environmental resources
At the interface of gastronomic sciences and historical ecology, we can traverse foodscapes in space and time to gain a high-resolution understanding of the varied historical practices that have contributed to the ecology of individual rural landscapes and their environmental resources.
16:00 – Food policy, hunger, and global food insecurity
Hunger and food insecurity still afflict our planet. What are their causes and consequences? What are the political prospects for the future?
