{"id":39970,"date":"2018-09-14T16:59:19","date_gmt":"2018-09-14T14:59:19","guid":{"rendered":"https:\/\/old.unisg.oiss.io\/terra-madre-salone-del-gusto-2018\/alumni\/"},"modified":"2018-09-17T16:48:53","modified_gmt":"2018-09-17T14:48:53","slug":"alumni","status":"publish","type":"page","link":"https:\/\/old.unisg.oiss.io\/en\/terra-madre-salone-del-gusto-2018\/alumni\/","title":{"rendered":"Alumni Activities"},"content":{"rendered":"

 <\/p>\n

Here you find a quick guide to all the initiatives that will involve UNISG Alumni during the days of the event: there will be a lot of chances to meet and share some experience<\/p>\n

<\/i><\/span> Thursday, September 20<\/h3><\/div>
<\/p>\n

10:30 @ Parco del Valentino
\n<\/strong>Alessandro Di Tizio, UNISG Alumnus, ethnobotanist and forager will guide you to discover wild herb and plants through a pleasant walk in the green heart of the city of Turin. You\u2019ll also receive some lecture notes with pictures, names and uses of the plants you\u2019re going to find. Meeting point: Fontana dei 12 Mesi, Viale Matteo Maria Boiardo, Torino
\nLanguage<\/strong>: ITA
\nCost<\/strong>: 15 \u20ac<\/p>\n

Book now ><\/a><\/p>\n

 <\/p>\n

15:30 \u2013 16:30\u00a0 Workshop: \u201cGenetics and fermentation of colombian’s cocoa.\u201d
\n<\/strong>What does it mean to produce high quality cocoa? A journey behind the scenes of the misterious world of aromatic cocoa’s production with a Unisg alumni, Manlio Larotonda, farmer, cocoa’s fermenter and producer of bean to bar chocolate in Colombia with his brand Cacao Disidente.\u00a0Be ready to learn while tasting: we’ll face problems about high quality cocoa’s production with tasting of many cultivar of different fermentations.
\nLanguage<\/strong>: ITA \/ ENG
\nTasting<\/strong>: Yes
\nCost<\/strong>: 5 \u20ac Slow Food members \/ 7 \u20ac non members\"\"<\/p>\n


\n<\/p>\n\n\n\n\n\n\n
Prezzo\/Price<\/td>\n<\/tr>\n
Name-Surname-Telephone-Email<\/td>\n<\/tr>\n
<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n


\n
\n\"\"<\/p>\n<\/form>\n

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

<\/i><\/span> Friday, September 21<\/h3><\/div>
<\/p>\n

10:30 @ Parco del Valentino
\n<\/strong>Alessandro Di Tizio, UNISG Alumnus, ethnobotanist and forager will guide you to discover wild herb and plants through a pleasant walk in the green heart of the city of Turin. You\u2019ll also receive some lecture notes with pictures, names and uses of the plants you\u2019re going to find. Meeting point: Fontana dei 12 Mesi, Viale Matteo Maria Boiardo, Torino
\nLanguage<\/strong>: ITA
\nCost<\/strong>: 15 \u20ac<\/p>\n

Book now ><\/a><\/p>\n

 <\/p>\n

10:30 \u2013 11:30 Breakfast with the producer – by <\/strong>\u00a0UNISG students
\n<\/strong>Come and enjoy a traditional Colombian breakfast, featuring traditional ingredients from Amazonian cuisine “revisited” with cocoa mass from Cacao Disidente, prepared and presented by the pastry chef of the restaurant Mini Mal in Bogota, in collaboration with a UNISG Alumni, Manlio Larotonda.\u00a0 Cacao Disidente was founded in Colombia in 2015 to investigate the aromatic potential of Colombian cacao in order to develop a new product.\u00a0 They source the cacao for their artisanal product from cooperatives and associations of small-scale producers, who follow each phase of the production and adhere to regulations that dictate the region, the cultivar, and desired sensorial outcome.\u00a0 (In the area of production, they promote and safeguard the biodiversity of cacao by studying and propagating the local biotypes to develop unique aromatic characteristics in each zone of origin). Mini Mal of Bogota adapts recipes and ingredients of the regional cuisines of Colombia, and proposes itself as one of the leading restaurants that showcase the Slow Food philosophy: emphasizing consumer education, promoting local biodiversity, and developing a short supply-chain to connect directly with producers in order to offer a genuine and unique gastronomic experience.
\nLanguage<\/strong>: ITA \/ ENG
\nTasting<\/strong>: Yes
\nCost<\/strong>: \u00a05 \u20ac<\/p>\n
\n<\/p>\n\n\n\n\n\n\n
Data<\/td>\n<\/tr>\n
Name-Surname-Telephone-Email<\/td>\n<\/tr>\n
<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n


\n\"\"<\/p>\n<\/form>\n

 <\/p>\n

14:00-15:00 Workshop: <\/strong>\u201cThe forbidden rice”
\n<\/strong>UNISG alumni Stefano Ferrante and Nicola Robecchi will present their recent work, \u201cThe Forbidden Rice\u201d, to support research\u00a0of new products based on organic rice for an innovative family farm. A small tasting of the products under development will be offered to guests.
\nLanguage<\/strong>: ITA \/ ENG
\nTasting<\/strong>: Yes
\nCost<\/strong>: Free entry subject to availability<\/p>\n

 <\/p>\n

18:00 The UNISG Alumni network as a professional network
\n<\/strong>You are warmly invited to participate to this workshop, which will be led by Clara Iannarelli (Kair\u00f2s Solutions), professional counselor who will guide a brainwriting session about the future of a network that must now express all its potential. How can this network allow the Alumni and UNISG to grow?<\/p>\n

The discussion will be followed by our ritual Alumni Aperitivo<\/strong> (h 19.00- 20.30), featuring cocktails offered by Velier. Let\u2019s meet and cheer!<\/p>\n

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

<\/i><\/span> Saturday, September 22<\/h3><\/div>
<\/p>\n

10:30 @ Parco del Valentino
\n<\/strong>Alessandro Di Tizio, UNISG Alumnus, ethnobotanist and forager will guide you to discover wild herb and plants through a pleasant walk in the green heart of the city of Turin. You\u2019ll also receive some lecture notes with pictures, names and uses of the plants you\u2019re going to find. Meeting point: Fontana dei 12 Mesi, Viale Matteo Maria Boiardo, Torino
\nLanguage<\/strong>: ITA
\nCost<\/strong>: 15 \u20ac<\/p>\n

Book now ><\/a><\/p>\n

 <\/p>\n

10:30 \u2013 11:30 Breakfast with the producer – by <\/strong>\u00a0UNISG students
\n<\/strong>UNISG Alumni Nicola Robecchi will present a preview of their project Walden Herbals, envisioning to discover and share new knowledge, improve the quality of life, health and wellness of our customer, promote a culture of wholeness and the use of herbs and plants as natural solutions to the every day balance of life.\u00a0 They will propose three infusions to the audience. Joining them will be Stefano Ferrante, another UNISG alumni, who returned to his homeland, Sicily, after earning his degree and started working in marketing and consulting for restaurants. Then, with his brother Tommaso, he started the Fratelli Ferrante Workshop where they sealed in jars the best products that Sicily has to offer, but always having a deep respect for traditions and raw materials. With modern techniques, they put together technology and savoir faire to produce preserved goods that taste great and aim to give value to Sicilian\u2019s products as much as possible. Join him for breakfast to find out about his jams and preserves.
\nLanguage<\/strong>: ITA \/ ENG
\nTasting<\/strong>: Yes
\nCost<\/strong>: 5 \u20ac<\/p>\n
\n<\/p>\n\n\n\n\n\n\n
Data<\/td>\n<\/tr>\n
Name-Surname-Telephone-Email<\/td>\n<\/tr>\n
<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n


\n\"\"<\/p>\n<\/form>\n

 <\/p>\n

16:00-17:00 Round Table: Who is the gastronome: craftsmanship, business and the importance of the network.<\/strong>
\nGastronomy narrated from an entrepreneurial point of view through the experience of some former University students who, after completing their studies, decided to found their business by cultivating the relationships built in UNISG. With:<\/p>\n

Nicola Robecchi <\/em>\u2013 We Deliver Taste\u00a0 www.wedelivertaste.com<\/a><\/u><\/p>\n

Stefano Ferrante <\/em>\u2013 Fratelli Ferrante www.ferranteconserve.it<\/a><\/p>\n

Maddalena Relli<\/em> \u2013 Food Explore Provence www.foodexploreprovence.com<\/a><\/p>\n

Federica Pozzi<\/em> \u2013 Real Food Experience www.realfoodexperience.it<\/a><\/p>\n

Forno Brisa –\u00a0<\/em>www.fornobrisa.it<\/a><\/p>\n

Language:<\/strong> ENG
\n<\/strong>Cost<\/strong>: Free entry subject to availability<\/p>\n

 <\/p>\n

19:30-20:30 Aperitif with the producers – by UNISG students
\n<\/strong>After earning his degree at UNISG in 2012, Stefano Ferrante returned to his homeland, Sicily, and started working in marketing and consulting for restaurants. Then, with his brother Tommaso, he started the Fratelli Ferrante Workshop where they sealed in jars the best products that Sicily has to offer, but always having a deep respect for traditions and raw materials. With modern techniques, they put together technology and savoir faire to produce preserved goods that taste great and aim to give value to Sicilian\u2019s products as much as possible. Among the best products they have to offer, there is the Caponata, in which they use the Almond of Noto (Slow Food Presidia) instead of pine nuts.<\/p>\n

Stefano will hold a delicious aperitivo with Nadia Verrua who, together with her parents, produce 25,000 bottles in Grignolino, Barbera, Ruch\u00e8 in Scurzolengo (Asti). Part of four generations of wine growers at Cascina \u2018Tavijn, Nadia maintains the tradition which dates back to 1908, but focuses on natural wine. Although it\u2019s a young company, they have been certified organic in 2007.
\nLanguage<\/strong>: ITA\/ENG
\nTasting<\/strong>: Yes
\nCost<\/strong>: 10\u20ac<\/p>\n<\/p>\n\n\n\n\n
Name-Surname-Telephone-Email<\/td>\n<\/tr>\n
<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

\"\"<\/p>\n<\/form>\n

 <\/p>\n

Balla di Gusto, our Big Party!
\n<\/strong>Balla di Gusto, third edition, celebrates Terra Madre Salone del Gusto 2018 with a great night promoted by the Alumni network of the UNISG – University of Gastronomic Sciences of Pollenzo, by the international network Slow Food Youth Network delegates, at the Hiroshima Mon Amour.<\/p>\n

h 21.00 > aperitivo reserved to UNISG Alumni \u2013 it\u2019s always great to be back, meet and cheer!<\/p>\n

From 22.00 > the gates open and there will be live concerts and DJ sets on the two stages, a night without interruption of rhythm and energy.
\nOn the main stage there will be the Rumba de Bodas, after an amazing summer that has seen them with their rhythms in upbeat (ska, funk, latin vibes) play in all Euro to present their new album SUPER POWER. Opening the electronic sounds, R’n’B and soul by Yosh Whale, winner of Sotto il Cielo di Fred Award 2018.<\/p>\n

And then the party continues on the main stage with the djset of the Sweet Life Society (electro balkan and swing) and Dj Salvezza in the Modotti Steage with a party 80\/90\/2000!!!<\/p>\n

Check the event here ><\/span><\/a><\/p>\n

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

<\/i><\/span> Sunday, September 23<\/h3><\/div>
<\/p>\n

10:30 @ Parco del Valentino
\n<\/strong>Alessandro Di Tizio, UNISG Alumnus, ethnobotanist and forager will guide you to discover wild herb and plants through a pleasant walk in the green heart of the city of Turin. You\u2019ll also receive some lecture notes with pictures, names and uses of the plants you\u2019re going to find. Meeting point: Fontana dei 12 Mesi, Viale Matteo Maria Boiardo, Torino
\nLanguage<\/strong>: ITA
\nCost<\/strong>: 15 \u20ac<\/p>\n

Book now ><\/a><\/p>\n

 <\/p>\n

14:00-15:00 Round Table: Who is the gastronome: the profession of communicating food<\/strong>
\nHow to tell about food and gastronomy in the age of communication? This is precisely the daily task of some former UNISG students who, through various media, become the voice of products, producers and territories. With:<\/p>\n

Alice Tognacci<\/em>, tv author and producer at RSI \u2013 Radiotelevisione svizzera italiana<\/p>\n

Themba Chauke<\/em>, radio speaker at Gyani cimmunity radio (South Africa) and coordinator of the Slow Food project 10.000 gardens in Africa<\/p>\n

Valeria Necchio<\/em>, food writer and photographer, is the author of the book \u201cVeneto, recipes from an Italian Country Kitchen\u201d (Guardian Faber)<\/p>\n

Arzu Sak Seyhun<\/em>, food writer and founder of the on line food magazine Gasterea Mag, with multiple experiences in the editorial field.<\/p>\n

Language:<\/strong> ENG \/ ITA
\n<\/strong>Cost<\/strong>: Free entry subject to availability<\/p>\n

 <\/p>\n

17:30-18:30 Meeting: “Cronache di n\u2019Arnia e Statobrado- natural cosmEtics\u201d
\n<\/strong>Enrico Micioni and Alessandra Zaffiro are UNISG Alunni. Their love of nature, environmental sustainability and circular economy are the bricks of their roads, that became one in 2017. From these different pathways and their theses \u201cCronache di n\u2019Arnia\u201d and \u201cStatobrado\u201d, (his about bee-keeping; hers about microplastics), were born. Would you like to know what they are about? Attend this meeting and find out. Sweetness and care for the body are waiting for you!
\nLanguage<\/strong>: ITA \/ ENG
\nTasting<\/strong>: Yes
\nCost<\/strong>: Free entry subject to availability<\/p>\n

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

<\/i><\/span> Monday, September 24<\/h3><\/div>
<\/p>\n

10:30 @ Parco del Valentino
\n<\/strong>Alessandro Di Tizio, UNISG Alumnus, ethnobotanist and forager will guide you to discover wild herb and plants through a pleasant walk in the green heart of the city of Turin. You\u2019ll also receive some lecture notes with pictures, names and uses of the plants you\u2019re going to find. Meeting point: Fontana dei 12 Mesi, Viale Matteo Maria Boiardo, Torino
\nLanguage<\/strong>: ITA
\nCost<\/strong>: 15 \u20ac<\/p>\n

Book now ><\/a><\/p>\n

 <\/p>\n

10:30 \u2014 11:30 – Breakfast with the producer – by UNISG students
\n<\/strong>Here are cheeses from Borgo Affinatori, Asti’s artisan workshop for aging and maturing. Their selection derives from a meticulous selection of basic products to refine and transform. They have a low-volume production with small farmers; milk (mostly raw), pasture animals and when possible, from alpine pasture. Get to know Lorenzo Borgo, UNISG alumni, who will tell you how the territory, with its culture, must be conceived as an integral part of the product.
\nJoin us for breakfast brought to you by Le Motte, an organic family-run business from Cogne, in the Aosta Valley. Growing fruits and vegetables on the slopes of the Alps, located in front of the snowy Gran Paradiso National Park produces different flavors and colors. At Le Motte, organic farming is a natural choice and their vegetables, small fruits and aromatic plants are transformed without any additives, in order to maintain their uniqueness. They will lead you through the most interesting tasting experience you\u2019ve ever had!
\nLanguage:<\/strong> ITA \/ ENG
\nTasting<\/strong>: Yes
\nCost:<\/strong> \u20ac 5<\/p>\n
\n<\/p>\n\n\n\n\n\n\n
Data<\/td>\n<\/tr>\n
Name-Surname-Telephone-Email<\/td>\n<\/tr>\n
<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n


\n\"\"<\/p>\n<\/form>\n<\/div><\/div>\n

\n

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