{"id":28250,"date":"2017-09-01T13:26:30","date_gmt":"2017-09-01T11:26:30","guid":{"rendered":"https:\/\/old.unisg.oiss.io\/cheese-bra-2017\/lunedi-18-settembre\/"},"modified":"2017-09-13T17:38:08","modified_gmt":"2017-09-13T15:38:08","slug":"lunedi-18-settembre","status":"publish","type":"page","link":"https:\/\/old.unisg.oiss.io\/en\/cheese\/2017-edition\/lunedi-18-settembre\/","title":{"rendered":"Monday September 18"},"content":{"rendered":"

As in past years, the UNISG stand will be located\u00a0in Piazza XX Settembre<\/strong>. Here, staff will be on hand to provide information about the different courses and welcome anyone who wants to book a visit to Pollenzo.<\/p>\n

The stand will also be the starting point for initiatives organized by Unisg professors and students.<\/p>\n

\"\"<\/p>\n

\n
h 10 am \u2013 12:15 pm, PERSONAL SHOPPER<\/h5>\n

A tour of the Cheese Market, accompanied by UNISG students who will share their knowledge about the history, production methods, and unusual stories of individual products and producers, with stops to taste different cheeses along the way. \u00a0The event will be held from Friday to Monday, September 15th-18th, twice daily: from 10am to 12pm and from 3pm to 5pm.<\/p>\n

Organized by the students of the UNISG Slow Food Convivium<\/p>\n

Groups: 10 people; Price: 8\u20ac SF Members- 10\u20ac Non-Members;
\nLanguage: IT \u2013 EN (others upon request);
\nBooking & Payment<\/strong>: UNISG Stand<\/p>\n

<\/i><\/span> choose your thematic tour...<\/h3><\/div>
<\/p>\n

DI CHE PASTA SEI FATTO?<\/em>
\nMozzarella, stracchino, caciocavallo: three cheese, three different texture! How do they make it? This tour will let you understand which characteristics diversify the various kind of cheese; stand after stand the producers will explain the production chain behind their product, unveling the secrets that leads to these delicious variations.<\/em><\/p>\n

DAVIDE VS GOLIA<\/em>
\nA small producer who sells 150 wheels of cheese per year has a production chain which is completely different from a million-products producer, but we might not know which are the real aspects that diversify the two. This tour will solve your doubts, allowing you to speak with very very small producers and giants, analizing their differences in the selection of raw materials, the manufacturing and the trade.<\/em><\/p>\n

PARLA COME MUNGI
\nWe\u2019re hearing a lot of the so called natural cheese, but a few know what that \u201cnatural\u201d really stands for. There is a lot of misinformation about labels and certifications, which are often difficult to understand and with coded writings. In this tour around Cheese\u2019s stands we\u2019ll be in direct conctact with the producers and we will discover not only how to read a label, but also how to know the raw materials\u2019 origin, the production chain, how to identify a cheese with no ferments, what is vegetal rennet and lots more.\u00a0<\/em><\/p>\n

PUNK CHEESE
\nDuring these days Bra is full of any-kind cheese, and we don\u2019t want you to lose any gem you could difficult find anywhere else! This tour wants to bring you to discover the most particular and unusual products, stand by stand the producers will tell you their story and the manufacturing that make them able to create their punk-cheese! A tour with italian and foreign cheese, in which amazement and curiosity will be the main characters for the whole journey!<\/em><\/p>\n

<\/div><\/div>\n

\n
h 3 \u2013 4 pm,\u00a0CONFERENCE: CHEESE IN ITALY FROM THE MEDIEVAL TO THE MODERN AGE. \u00a0THE HISTORY OF A CHANGING REPUTATION<\/h5>\n

Today, high-quality cheese is well-appreciated and we dedicate attention and care, and even events such as this one, to it. \u00a0However, this wasn\u2019t always the case. \u00a0This conference, held by Antonella Campanini, professor of History of Cusine and Food Culture, will present the most recent history of cheese, in order to find the moment in which its reputation started to take a turn for the better towards the positive one that persists today.<\/p>\n

Organized by the students of the UNISG Slow Food Convivium<\/p>\n

Speaker: Antonella Campanini (UNISG)<\/p>\n

\n
h 3 pm \u2013 5 pm, PERSONAL SHOPPER<\/h5>\n

A tour of the Cheese Market, accompanied by UNISG students who will share their knowledge about the history, production methods, and unusual stories of individual products and producers, with stops to taste different cheeses along the way. \u00a0The event will be held from Friday to Monday, September 15th-18th, twice daily: from 10am to 12pm and from 3pm to 5pm.<\/p>\n

Organized by the students of the UNISG Slow Food Convivium<\/p>\n

Groups: 10 people; Price: 8\u20ac SF Members- 10\u20ac Non-Members;
\nLanguage: IT \u2013 EN (others upon request);
\nBooking & Payment<\/strong>: UNISG Stand<\/p>\n

<\/i><\/span> choose a thematic tour...<\/h3><\/div>
<\/p>\n

DI CHE PASTA SEI FATTO?<\/em>
\nMozzarella, stracchino, caciocavallo: three cheese, three different texture! How do they make it? This tour will let you understand which characteristics diversify the various kind of cheese; stand after stand the producers will explain the production chain behind their product, unveling the secrets that leads to these delicious variations.<\/em><\/p>\n

DAVIDE VS GOLIA<\/em>
\nA small producer who sells 150 wheels of cheese per year has a production chain which is completely different from a million-products producer, but we might not know which are the real aspects that diversify the two. This tour will solve your doubts, allowing you to speak with very very small producers and giants, analizing their differences in the selection of raw materials, the manufacturing and the trade.<\/em><\/p>\n

PARLA COME MUNGI
\nWe\u2019re hearing a lot of the so called natural cheese, but a few know what that \u201cnatural\u201d really stands for. There is a lot of misinformation about labels and certifications, which are often difficult to understand and with coded writings. In this tour around Cheese\u2019s stands we\u2019ll be in direct conctact with the producers and we will discover not only how to read a label, but also how to know the raw materials\u2019 origin, the production chain, how to identify a cheese with no ferments, what is vegetal rennet and lots more.\u00a0<\/em><\/p>\n

PUNK CHEESE
\nDuring these days Bra is full of any-kind cheese, and we don\u2019t want you to lose any gem you could difficult find anywhere else! This tour wants to bring you to discover the most particular and unusual products, stand by stand the producers will tell you their story and the manufacturing that make them able to create their punk-cheese! A tour with italian and foreign cheese, in which amazement and curiosity will be the main characters for the whole journey!<\/em><\/p>\n

<\/div><\/div>\n

\n
h 5 \u2013 7 pm, END-OF-CHEESE EAT-IN (EAT-IN FINICHEESE)<\/h5>\n

Palazzo Garrone, Bra. Reservations: UNISG Stand<\/em><\/p>\n

The End-of-Cheese Eat-in (Eat-in Finicheese)<\/em>, is a \u00a0time to share food and drink among good company: this will be an edition designed to close Cheese (a finissage of cheese), on Monday, September 18th, at 5pm, where all that remains of the cheeses on sale will be served accompanied by delicious bread<\/p>\n

SHARING IS CARING
\n<\/em>To take part, we ask that you make a donation and book a spot! You can book it during Cheese at UNISG stand.<\/p>\n

\"\"<\/p>\n

\n

Pollenzo Campus Visit<\/strong><\/h4>\n

On the occasion of Cheese, the UNISG gives the opportunity to know the UNISG learning programs and to walk through the campus of Pollenzo.<\/p>\n

Reservations are required<\/strong><\/p>\n

More information ><\/a><\/p>\n

\n

Some Unisg Programs\u2026<\/strong><\/h3>\n

\"\"<\/a><\/h4>\n

\"\"<\/a><\/h3>\n
\u00a9 2017 Universit\u00e0 degli Studi di Scienze Gastronomiche.\u00a0Piazza Vittorio Emanuele, 9 \u2013 Localit\u00e0 Pollenzo, 12042, Bra (CN) \u2013 Italia | P.iva 03079180042<\/h6>\n","protected":false},"excerpt":{"rendered":"

As in past years, the UNISG stand will be located\u00a0in Piazza XX Settembre. Here, staff will be on hand to provide information about the different courses and welcome anyone who wants to book a visit to Pollenzo. The stand will also be the starting point for initiatives organized by Unisg professors and students. h 10 … …read more<\/a><\/p>\n","protected":false},"author":22331,"featured_media":0,"parent":28174,"menu_order":3,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_acf_changed":false,"footnotes":""},"class_list":["post-28250","page","type-page","status-publish","hentry"],"acf":[],"yoast_head":"\nMonday September 18 - UNISG - University of Gastronomic Sciences<\/title>\n<meta name=\"description\" content=\"As in past years, the UNISG stand will be located\u00a0in Piazza XX Settembre. 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