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You can come find our UNISG stand<\/strong> in Bra in Piazza Spreitenach<\/strong>. At the stand you can receive\u00a0information on courses<\/strong>, attend interesting\u00a0conferences<\/strong>\u00a0or participate in stimulating activities organized and managed by former students and professors.<\/strong><\/p>\n There is no better way to start the new edition of Cheese than with a good breakfast with the producers. Even better if the producers are also three former UNISG students!<\/strong> There is no excuse not to try<\/span><\/i> L\u2019antica focacceria San Francesco<\/span>\u2019s cannoli<\/strong> by alumnus Antonio Conticello, Brodo di Giuggiole\u2019s juices<\/strong> by alumna Francesca Piaser and Wilden.Herbals\u2019 infusions and herbal teas<\/strong> by alumnus Nicola Robecchi.<\/span><\/i><\/p>\n L\u2019antica focacceria San Francesco made Sicilian street food famous in 1834. Cost \u20ac 5. Booking and payment directly at the stand.<\/span><\/i><\/span><\/p>\n <\/div><\/div>\n The cheesemaker makes the cheese, but not only by himself. Artisanal cheese is the fruit of the efforts, skills and knowledge of cheesemakers, but also the work of countless other organisms and biological communities – from the communities of bacteria in the pasture and in the wooden tools used for cheese making to the herbs and the insects that pollinate them. Through concrete examples, this presentation, retracing the thesis of student Giovanni Zucca, will address the theme of artisan cheese as a product of complex socio-ecological relationships, in which the skilful work of shepherds and cheesemakers becomes<\/strong> the management of an often hidden but essential biodiversity. The discussion will be moderated by UNISG professor Gabriele Volpato in the company of UNISG student Giovanni Zucca and pastor Gian Vittorio Porasso, currently at Borgata Paraloup with his 140 goats.<\/span><\/i><\/p>\n Free entrance. A free tasting is scheduled at the end of the conference.<\/span><\/i><\/span><\/p>\n <\/div><\/div>\n As part of the dissemination activities of the Food Drug Free project, Prof. Paolo Corvo and Michele Fontefrancesco will present the volume \u201cFood in the future\u201d, of which they are co-authors and which collects some of the research results. The volume intends to identify some lines of innovation and good quality practices. In the future there will undoubtedly be many options in the food sector, both in terms of production methods and forms of consumption. You can choose between organic food, typical local products, fusion food, novel foods, such as artificial meat and insects<\/span><\/p>\n <\/div><\/div>\n The Case of the Tuscia Viterbese Brand of the Viterbo Chamber of Commerce<\/span><\/i><\/p>\n How did our former UNISG students<\/strong>, Gaia Giannotti and Teresa Fioretti, promote the products of Tuscia<\/strong>, the Italian area that stretches from the North of Lazio to Tuscany and Umbria – so named at the end of the Etruscan dominion – without being able to travel in the middle of a pandemic?<\/strong> They will show it directly to us with their Unbox and Taste Format: come curious and ready to try some goodies!<\/span><\/i><\/p>\n Rucola Studio is a research and design consultancy company in the food and wine sector founded by former UNISG students Gaia Giannotti and Teresa Fioretti.<\/span><\/i><\/p>\n Free entrance. A free tasting is scheduled during the meeting.<\/span><\/i><\/span><\/p>\n <\/div><\/div>\n By our UNISG student Marie Kerkeling<\/span><\/i><\/p>\n One of our common concerns today is food waste<\/strong>. Free entrance.<\/span><\/i><\/span><\/p>\n <\/div><\/div>\n The best way to end the day smoothly? With original ice cream flavours, of course!<\/span><\/i><\/p>\n Paolo Brunelli from the ice cream shop of the same name in Senigallia, Emanuele Monero and Giulio Rocci from gelateria Ottimo! in Turin and Stefano Guizzetti of gelateria Ciacco in Parma and Milan are among the protagonists who will showcase their ice creams based on products and stories recovered from memory, the garden and the kitchen.<\/strong><\/span><\/i><\/p>\n Tempi di Recupero is an association founded by Carlo Catani, UNISG director from 2007 to 2010. These ice cream makers are all part of the network of recuperators, for whom environmental and economic sustainability is the basis of their daily philosophy and practice.<\/span><\/i><\/p>\n Minimum contribution 1 \u20ac<\/span><\/i><\/span><\/p>\n <\/div><\/div>\n <\/p>\n How are we going to start the weekend off right at Cheese? With dairy products, of course! Antonio Conticello, former UNISG student, brings us cannoli<\/strong> from L\u2019antica focacceria San Francesco – Palermo-based street food since 1834. They will be paired with Borodo di Giuggiole\u2019s juices<\/strong> by alumna Francesca Piaser and Wilden.Herbals\u2019 infusions and herbal teas<\/strong> by alumnus Nicola Robecchi. Both of them delicious and thirst-quenching to satisfy everyone’s tastes.<\/span><\/i><\/p>\n L\u2019antica focacceria San Francesco made Sicilian street food famous in 1834. Cost \u20ac 5. Booking and payment directly at the stand.<\/span><\/i><\/span><\/p>\n <\/div><\/div>\n We firmly believe that young people carry on the food and wine traditions. And here are two great and very different examples: UNISG alumna Alice Nicoletta, who will present the family business that has been dedicated to cattle breeding to produce mountain cheese since the early 1900s, and the two former UNISG students, Lara Rocchietti and Luisa Sala, who, after meeting in Pollenzo, pursued their dream until it became reality: they opened their farm in 2019 and started producing their Langhe wine. And what happens if traditional alpine cheese meets the reds of a young company?<\/strong> We can’t wait to find out! What about you?<\/span><\/i><\/p>\n Nicoletta farm, family-run, is dedicated to the production of organic milk and cheese. Cost \u20ac 8 (Slow Food member 6\u20ac). Booking and payment directly at the stand.<\/span><\/i><\/span><\/p>\n <\/div><\/div>\n Prof. Paola Migliorini will present the Germonte Project, of which UNISG is the leader. This is a research project that is carrying out actions aimed at the protection and enhancement of biodiversity of agricultural and food interests<\/strong>. In Piedmont, the characterization and conservation of ancient plant varieties have always been an actively carried out activity, supported by entities, associations and farmers who, thanks to funded projects, have contributed to the enhancement of agro-biodiversity to contrast and slow genetic erosion that many local varieties were facing. The results and knowledge acquired from the numerous activities carried out on the regional territory by different realities need to be harmonized with each other and disseminated.<\/span><\/i><\/p>\n There will be products to taste, such as bread made with local varieties of wheat, corn biscuits with ancient Piedmontese corn, etc.<\/span><\/i><\/p>\n Free entrance. A free tasting is scheduled at the end of the conference.<\/span><\/i><\/span><\/p>\n <\/div><\/div>\n Are you always curious about what you are eating? Then this workshop dedicated to the fermentation of milk through different grafts is meant for you! How does the cheese-making process change, and what taste does cheese take on?<\/strong> Alumnus David Boada Mendoza will answer those questions, first through the lens of a microscope and then with a small tasting!<\/span><\/i><\/p>\n The Officina del Latte Crudo is a dairy consulting service. Thanks to a mobile laboratory, David Boada Mendoza, a former UNISG student, conducts tests and analyses from the stable to the ageing cellar to find optimal solutions in the cheese-making process.<\/span><\/i><\/p>\n Free entrance. A free tasting is scheduled during the meeting.<\/span><\/i><\/span><\/p>\n <\/div><\/div>\n Duncan, 28 years old, was born in a savannah village in Kenya before studying in Pollenzo and starting to work in Sicily. In his biography, published by Giunti and Slow Food Editore and co-written with Maria Paola Colombo, he explains what brought him to Italy and how it changed his life. “Keep your dream sitting next to you” is the advice that Carlo Petrini gave him and that Duncan has never stopped following. His dream: to return to Kenya and help his country!<\/span><\/i><\/p>\n Today Duncan returns to Piedmont to continue telling his story, a story of courage and strength that invites us all to work hard to create a better future.<\/strong><\/span><\/i><\/p>\n Free entrance.<\/span><\/i><\/span><\/p>\n <\/div><\/div>\n Two former UNISG students come together to create a unique tasting! The cheese<\/strong> from the micro-dairy of Alba Societ\u00e0 Agricola, which, thanks to the daily work inspired by the historical Italian “fattoria” – where animals such as chickens, goats and sheep are immersed in orchards and olive trees – represents the marginal and challenging territory of Molise. The selection of Sake<\/strong> by Tucci Atelier Gastronomico tells the traditions of a distant and fascinating land like Japan. For years, quality products have been imported to spread the history, the ritual and the people who practice and make it.<\/span><\/i><\/p>\n<\/h5>\n
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FRIDAY 17th SEPTEMBER<\/h5>\n
\n<\/i><\/span> 10:00 \u2013 11:00, Breakfast with the Producer<\/i><\/b><\/h3><\/div>
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\n<\/span><\/i>Brodo di Giuggiole is the food shop of Francesca Piaser and Michele, two lovers of authentic flavours
\n<\/span><\/i>Wilden.Herbals is a company of infusions and herbal teas co-founded by Nicola Robecchi to enhance ancient ingredients such as herbs.<\/span><\/i><\/p>\n<\/i><\/span> 12:00 \u2013 13:00, Artisanal Cheese as a Result of Complex Socio-Ecological Relationships<\/i><\/b><\/h3><\/div>
<\/p>\n<\/i><\/span> 14:00 \u2013 15:00,What is the Future of Food after Covid? Two UNISG Teachers Answer the Question<\/i><\/b><\/h3><\/div>
<\/p>\n<\/i><\/span> 16:00 \u2013 17:00,Unbox and Taste: The New B2B Digital Promotion Format of a Territory\u2019s Food and Wine Heritage<\/i><\/b><\/h3><\/div>
<\/p>\n<\/i><\/span> 18:00 \u2013 19:00, Show me the whey<\/i><\/b><\/h3><\/div>
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\n<\/span><\/i>But what if we told you that whey is a wonderful ingredient<\/strong>, from the home kitchen to the professional kitchen.
\n<\/i>This residual liquid from cheese making, full of lactic ferments and a thousand flavors, is an incredible asset to energize the body and the kitchen. From baking to bread to casseroles, learn more about how to use it.<\/span><\/i>\u00a0<\/span><\/i><\/p>\n<\/i><\/span> 20:00 \u2013 21:00, Tasting: Recovered Ice Creams<\/i><\/b><\/h3><\/div>
<\/p>\nSATURDAY 18th SEPTEMBER<\/h5>\n
\n<\/i><\/span> 10:00 \u2013 11:00, Breakfast with the Producer<\/i><\/b> - 2<\/h3><\/div>
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\n<\/span><\/i>Brodo di Giuggiole is the food shop of Francesca Piaser and Michele, two lovers of authentic flavours.
\n<\/span><\/i>Wilden Herbals is a company of infusions and herbal teas co-founded by Nicola Robecchi to enhance ancient ingredients such as herbs.<\/span><\/i><\/p>\n<\/i><\/span> 12:00 \u2013 13:00, Tasting: Organic Mountain Cheese and Langhe Wines<\/i><\/b><\/h3><\/div>
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\n<\/span><\/i>Lal\u00f9 farm, founded by Lara Rocchietti and Luisa Sala, produces Barbera d\u2019Alba, Langhe Nebbiolo and Barolo le Coste di Monforte.<\/span><\/i><\/p>\n<\/i><\/span> 14:00 \u2013 15:00, The GERMONTE Project - The Germplasm of Piedmont (Corn, Wheat and Vegetables) and Enhancement through Communication<\/i><\/b><\/h3><\/div>
<\/p>\n<\/i><\/span> 15:30 \u2013 16:30, What does Cheese Bacteria Taste Like? Let\u2019s Find Out Through the Magnifying Glass<\/i><\/b><\/h3><\/div>
<\/p>\n<\/i><\/span> 17:30 \u2013 18:30, \u201c*Tieni il tuo sogno seduto accanto a te* (eng. Keep your Dream Sitting Next to You) - Author and Alumnus Duncan Okech presents his Biography<\/i><\/b><\/h3><\/div>
<\/p>\n<\/i><\/span> 19:00 \u2013 20:00, G-Local Tasting: Molise Raw Milk Cheese meets Japanese Sake<\/i><\/b><\/h3><\/div>
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