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You will find us in Bra, in Piazza Spreitenbach<\/strong>, with our UNISG stand. Come and visit us to receive information about the courses, attend interesting conferences, or participate in exciting activities organized and managed by alumni.<\/p>\n Everyday (from 10 to 11:30; from 15 to 16:30)<\/p>\n An itinerant tour of Bra, starting from the UNISG stand, which will take you to discover the best producers present at Cheese. Your guides will be students of the University of Gastronomic Sciences, who will tell you the history and curiosities about each product (and producer) that you will see and taste during the hour and a half tour.<\/p>\n Workshops, Tastings\u00a0<\/span><\/p>\n Event language:<\/strong> ITA, ENG To reserve a place, write to comunicazione@unisg.it<\/a> <\/div><\/div>\n <\/p>\n Friday 15 SEPTEMBER<\/strong><\/p>\n How to start this edition of Cheese in the best way? With a good breakfast told by our Alumni who became artisans and producers after University. And therefore ready to taste and hear stories and curiosities about the bread from the Forno Brisa<\/a> in Bologna, the butter and milk from the Azienda Agricola Nicoletta<\/a> in Settimo Vittone (TO), the jams and jellies from the Azienda Agricola Antea<\/a> in Trana (TO), the biscuits from the MAMU<\/a> pastry shop in Alessandria, the specialty coffee from the Santaromero<\/a> roastery in Turin and the organic herbal teas from Wilden.Herbals<\/a> in Milan.<\/p>\n Workshop, Tasting<\/span><\/p>\n Language: <\/strong>ITA, ENG Reserve your spot at comunicazione@unisg.it<\/a> <\/div><\/div>\n Starting from tourism trends in Europe, the conference highlights the challenges and opportunities of the food and wine tourism sector in the contemporary scenario, indicating the skills necessary for operators in the sector, especially in rural contexts, to be aware players in the market. During the conference, UNISG teachers will present a preview of the training tools, developed within the Erasmus EUNE-CPTRA project<\/a>, aimed at the operators themselves.<\/p>\n Conference<\/span><\/p>\n Event language:<\/strong> ITA, ENG <\/div><\/div>\n Between one taste and another of cheese, stop by the UNISG stand to discover the world of a century-old company and to taste some of its products. Romanengo<\/a>, supporting member of UNISG, was influenced by the position of Genoa, between the sea and the hills. In fact, in this territory there is a great variety of fruits, such as bitter orange or orange, such as rose and violet and the sailors instead introduced recipes and spices. From this relationship with geography and history come sugared almonds, fondants, pastilles, chocolates, jams and confectioner’s sweets. A sweet tasting awaits you!<\/p>\n Workshop, Tasting<\/span><\/p>\n Event Language: <\/strong>ITA, ENG Reserve your spot at comunicazione@unisg.it<\/a> <\/div><\/div>\n For many years, Acetaia San Giacomo<\/a> di Novellara (RE) has been a stop on various educational trips of the University of Gastronomic Sciences. During one of these, the idea was born of trying to combine vinegars with cheeses refined in the province of Bergamo, on the shores of Lake Iseo by Colosio Formaggi & Latticini<\/a>, refiners for four generations, whose tradition is continuing with our student Mattia, with the aim of always enhancing rural territories and small producers. Andrea Bezzecchi, legendary owner of the Acetaia, will tell us about the ancestral method of production and, together with Mattia, will combine 5 vinegars, not only the traditional balsamic vinegar of Reggio Emilia but also cooked balsamic vinegars or raw wine vinegars with 5 traditional DOP Bergamo cheeses , with different production and maturing times.<\/p>\n Workshop, Tasting<\/span><\/p>\n Event Language: <\/strong>ITA, ENG Reserve your spot at comunicazione@unisg.it<\/a> <\/div><\/div>\n Event cancelled\u00a0<\/span><\/strong><\/p>\n La Granda<\/a> transforms the meat of the homonymous Consortium of Piedmontese Bovine Breeders (Slow Food Presidium) born in 1996, and has been a UNISG Strategic Partner for years. La Granda and the University of Gastronomic Sciences collaborate to give life to new and sustainable production methods, including Symbiotic Agriculture. We will be told what it is and how it can restore and maintain the biodiversity and functionality of the soils and the products deriving from it, bringing practical examples and having a new Tuma tasted, produced and certified from Symbiotic Agriculture.<\/p>\n Conference, Tasting<\/span><\/p>\n Event Language: <\/strong>ITA, ENG Reserve your spot at comunicazione@unisg.it<\/a> <\/div><\/div>\n Don’t miss the aperitif of two historic companies, led by two young UNISG former students. The M\u00f6nchshof brewery<\/a>, a UNISG strategic partner, was born in Kulmbach in 1349, where even a beer amphora dating back to 3,000 years ago was found. The Azienda Agricola Nicoletta<\/a> was born in the early twentieth century with a few heads of cattle and a few wheels consumed mainly in the family, and then continued to grow from generation to generation. Federica, North West sales manager for M\u00f6nchshof and Alice, who has returned to work in the family business, will guide us in a fun tasting where they will combine beers of different German styles with tome and mountain pasture robiola.<\/p>\n Aperitif, Tasting<\/span><\/p>\n Event Language: <\/strong>ITA, ENG Reserve your spot at comunicazione@unisg.it<\/a> <\/div><\/div>\n <\/p>\n SATURDAY 16 SEPTEMBER<\/strong><\/p>\n Before immersing yourself in the Cheese weekend, have a special breakfast told by UNISG Alumni who have become artisans and producers after University. Get ready to taste the bread from Forno Brisa<\/a> in Bologna, the butter and milk from the Azienda Agricola Nicoletta<\/a> in Settimo Vittone (TO), the jams and jellies from the Azienda Agricola Antea<\/a> in Trana (TO), the biscuits from the MAMU<\/a> pastry shop in Alessandria , the specialty coffee of the Santaromero<\/a> roastery in Turin and the organic herbal teas of Wilden.Herbals<\/a> in Milan.<\/p>\n Workshop, Tasting<\/span><\/p>\n Event Language: <\/strong>ITA, ENG Reserve your spot at comunicazione@unisg.it<\/a> <\/div><\/div>\n Coop Tesori Bio<\/a> is an organic production company, respectful of the environment and fragile people to whom it offers work in a constructive dimension. The values \u200b\u200bof the cooperative, also the subject of some courses at the University of Pollenzo, are: social inclusion, circular economy and organic and sustainable agriculture and will be told by the founders. Furthermore, during the meeting, some students of the UNISG Master’s Degree will present a research on consumer behavior on the cooperative’s products – yoghurt, milk, cheeses – which will be followed by a guided tasting.<\/p>\n Conference, Tasting\u00a0<\/span><\/p>\n Event Language: <\/strong>ITA, ENG <\/div><\/div>\n The development of technology and digitization have caused changes in the methods, models and practices used in teaching activities. The conference will present the results of the Erasmus+ DIGI-CASE project<\/a>, which aims to improve the digital skills needed to teach gastronomic sciences in higher education institutions.<\/p>\n Conference<\/span><\/p>\n Event Language: <\/strong>ITA, ENG <\/div><\/div>\n The question will be answered by the UNISG student Miriam Racca who conducted a study in collaboration with the La Servaja farm, as part of the Slow Food Italy project “Let’s save stable meadows and pastures”, on raw milk cheeses from goats fed with “spring” pastures at an altitude of 700-800 meters in Ceva and with “summer” pastures at about 1,500 meters in Paraloup. The study included sensory tests at the UNISG sensory analysis laboratory and nutritional analyzes at the Turin zooprophylactic institute. In addition to the student, the pastor Gian Vittorio Porasso will be present and the presentation of the research will be accompanied by a comparative tasting of the two types of cheese.<\/p>\n Conference, Tasting<\/span><\/p>\n Event Language: <\/strong>ITA, ENG Reserve your spot at comunicazione@unisg.it<\/a> <\/div><\/div>\n Almost all the students of the University buy the products at the farmers’ markets of Bra. Here, a group of students from the SFYN -Slow Food Youth Network, a youth association that researches and promotes small local producers, came into contact with the brothers Paolo and Roberto of the Pertusio farm who raise goats in a semi-wild state and produce a cheese unique, aged in the tuff caves of the 1200s in the municipality of Monteu Roero. Paolo, together with the students, will tell us about his work and will guide us in a tasting of Monteu Roero tuff in combination with the wines of the Bajaj farm.<\/p>\n Tasting<\/span><\/p>\n Event language:<\/strong> ITA, ENG To reserve a place, write to comunicazione@unisg.it<\/a> <\/div><\/div>\n What do Molise cheeses, Japanese meat and acetic drinks have to do with it? The only way to find out is with three of our Alumni. Serena, after graduating from Pollenzo, returned home to work in the historic family business, Caseificio Di Nucci<\/a>, which produces stretched curd cheeses from Upper Molise, from Agnone caciocavallo to cheeses with dried sweet peppers from Altino. Paolo, having finished his Masters in Pollenzo, opens his own consultancy company, the homonymous Tucci Atelier Gastronomico<\/a>, and founds the Meat Japan<\/a> company, specialized in sustainable breeding of wagyu cattle in Kyoto. Together with Beatrice Guzzi, UNISG alumna and chef specializing in research and development, they open Acetyca<\/a>. society that investigates, explores and educates on the use of acid taste. Together they will guide us in a curious tasting of typical cheeses from Molise, paired with old Japanese cow wagyu cured meats handcrafted in Italy, accompanied by Acetyco, a non-alcoholic drink made with organic artisanal vinegars.<\/p>\n Aperitif, Tasting<\/span><\/p>\n Event Language: <\/strong>ITA, ENG Reserve your spot at comunicazione@unisg.it<\/a> <\/div><\/div>\n Want to take a break from cheese? Come to the stand of the University of Pollenzo for a guided tasting of three cured meats from the historic Modena company Maletti<\/a>, a brand of Villani SpA<\/a> and three wines from the Consorzio Alta Langa<\/span><\/a>. The Maletti family has been producing cured meats and sausages since 1867 and, in the 1950s, it expanded and began to sell other products as well. At Cheese they will let us taste their historic Geminiano cured meats, the Corallina cured meats of the Lazio Easter tradition and the Sorrento cured meats of the Campania tradition. UNISG alumnus Paolo Rossino, director of the Alta Langa Consortium, will guide us in pairing them with some vintage classic method sparkling wines made from Pinot Noir and Chardonnay grapes grown on the Piedmontese hills of the Alta Langa<\/span><\/p>\n Aperitif, Tasting<\/span><\/p>\n Event Language: <\/strong>ITA, ENG Reserve your spot at comunicazione@unisg.it<\/a> <\/div><\/div>\n <\/p>\n SUNADY 17 SEPTEMBER<\/strong><\/p>\n Per girare tra le bancarelle di Cheese hai bisogno di energia! Fermati allo stand UNISG per una ricca colazione. Gli Alumni che finita l\u2019Universit\u00e0 sono diventati artigiani e produttori ti guideranno nell\u2019assaggio dei cannoli siciliani dell\u2019Antica Focacceria San Francesco<\/a> di Palermo, del latte dell\u2019Azienda Agricola Nicoletta<\/a> di Settimo Vittone (TO), dei biscotti della pasticceria MAMU<\/a> di Alessandria, dello specialty coffee della torrefazione Santaromero<\/a> di Torino e delle tisane biologiche di Wilden.Herbals<\/a> di Milano.<\/p>\n You need energy to go around the Cheese stalls! Stop by the UNISG stand for a hearty breakfast. Alumni who have become artisans and producers after university will guide you in tasting Sicilian cannoli from theAntica Focacceria San Francesco<\/a> in Palermo, milk from the Azienda Agricola Nicoletta<\/a> in Settimo Vittone (TO), biscuits from the MAMU<\/a> pastry shop in Alessandria , the specialty coffee of the Santaromero<\/a> roasting in Turin and the organic herbal teas of Wilden.Herbals<\/a> in Milan.<\/p>\n Workshop, Tasting<\/span><\/p>\n Event Language: <\/strong>ITA, ENG Reserve your spot at comunicazione@unisg.it<\/a> <\/div><\/div>\n One of the peculiarities of our University is that it continues to feel like a community even several years after graduation. Nicola and Michela met and fell in love in Pollenzo and gave life to the Azienda Agricola Alba<\/a> in Molise, which produces extra virgin olive oil, tomato preserves and garden products, jams and, flagship, excellent sheep and goat cheeses with raw milk. In the last year they have begun to refine some of their cheeses with herbs and flowers from the companies of two of their former companions, Erika from the Azienda Agricola Antea<\/a> and Nicola from Wilden.Herbals<\/a>. To tell this story of taste and friendship we will taste these cheeses together with flower and fruit jellies from Antea and cold herbal tea from Wilden.Herbals.<\/p>\n Workshop, Tasting<\/span><\/p>\n Event Language: <\/strong>ITA, ENG Reserve your spot at comunicazione@unisg.it<\/a> <\/div><\/div>\n Join us to discover the creation process of Barlandin, the new organic drink from S.Bernardo<\/a>\u00a0 born from the collaboration with Valverbe\u00a0<\/a> and the University of Gastronomic Sciences of Pollenzo.<\/p>\n During this meeting, we share the concept, the name and the label, we show how the Piedmontese herbs were chosen and processed and we tell you the history of the Piedmontese aperitif. You will have the opportunity to taste this new drink, which is presented for the first time at Cheese. Don’t miss this exclusive preview!<\/p>\n To reserve a place, write to comunicazione@unisg.it<\/a><\/strong><\/p>\n Free entry while places last<\/p>\n <\/div><\/div><\/p>\n<\/i><\/span> Personal Shopper by UNISG Student<\/h3><\/div>
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\nCost: \u20ac10<\/strong> (\u20ac8 Slow Food members, UNISG students and alumni).<\/p>\n
\nOn the days of the event, booking and payment directly at the stand.<\/p>\n
\n<\/i><\/span> 10:00 \u2013 11:00, Friday breakfast with UNISG Alumni producers: bread, butter and jam, small pastries, coffee, herbal teas, milk<\/h3><\/div>
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\nCost:<\/strong> 6\u20ac (5\u20ac Slow Food members, students and alumni UNISG).<\/p>\n
\nOn the days of the event, booking and payment directly at the stand.<\/p>\n<\/i><\/span> 12:00 \u2013 13:00,There is a future for food and wine tourism in rural contexts in Europe?<\/h3><\/div>
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\nTo reserve a place, write to comunica@unisg.it
\nFree admission subject to availability.<\/p>\n<\/i><\/span> 13:30 \u2013 14:30, Tasting with sweets from the historic Genoese confectionary company Romanengo<\/h3><\/div>
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\nCost:<\/strong> 6\u20ac (5\u20ac Slow Food members, students and alumni UNISG).<\/p>\n
\nOn the days of the event, booking and payment directly at the stand.<\/p>\n<\/i><\/span> 15:00 \u2013 16:00, Between Reggio Emilia and Bergamo: a journey between pure balsamic vinegar without vinegar and DOP cheeses from Bergamo, and beyond<\/h3><\/div>
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\nCost:<\/strong> 6\u20ac (5\u20ac Slow Food members, students and alumni UNISG).<\/p>\n
\nOn the days of the event, booking and payment directly at the stand.<\/p>\n<\/i><\/span> 16:30 \u2013 17:30,CANCELLED - Symbiotic agriculture\u2026 this Certification still little known!<\/h3><\/div>
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\nCost:<\/strong> 6\u20ac (5\u20ac Slow Food members, students and alumni UNISG).<\/p>\n
\nOn the days of the event, booking and payment directly at the stand.<\/p>\n<\/i><\/span> 18:00 \u2013 19:00, Aperitif with the producers: M\u00f6nchshof Brewery and Cheeses from the Nicoletta Agricultural Company<\/h3><\/div>
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\nCost:<\/strong> 6\u20ac (5\u20ac Slow Food members, students and alumni UNISG).<\/p>\n
\nOn the days of the event, booking and payment directly at the stand.<\/p>\n
\n<\/i><\/span> 10:00 \u2013 11:00, Saturday breakfast with UNISG Alumni producers: bread, butter and jam, small pastries, coffee, herbal teas, milk<\/h3><\/div>
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\nCost:<\/strong> 6\u20ac (5\u20ac Slow Food members, students and alumni UNISG).<\/p>\n
\nOn the days of the event, booking and payment directly at the stand.<\/p>\n<\/i><\/span> 11:30 \u2013 12:30, Discovering a virtuous reality: Coop Tesori Bio<\/h3><\/div>
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\nReserve your spot at comunicazione@unisg.it<\/a>
\nOn the days of the event, booking and payment directly at the stand.<\/p>\n<\/i><\/span> 13:30 \u2013 14:30, How to teach gastronomic sciences with digital tools<\/h3><\/div>
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\nReserve your spot at comunicazione@unisg.it<\/a>
\nOn the days of the event, booking and payment directly at the stand.<\/p>\n<\/i><\/span> 15:00 \u2013 16:00, From pasture to table: Does a different diet of animals affect the sensory and nutritional aspects of cheese?<\/h3><\/div>
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\nCost:<\/strong> 10\u20ac (8\u20ac Slow Food members, students and alumni UNISG).<\/p>\n
\nOn the days of the event, booking and payment directly at the stand.<\/p>\n<\/i><\/span> 16:30 \u2013 17:30, Tufo of Monteu Roero, a new cheese<\/h3><\/div>
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\nCost:<\/strong> \u20ac10 (\u20ac8 Slow Food members, UNISG students and alumni).<\/p>\n
\nOn the days of the event, booking and payment directly at the stand.<\/p>\n<\/i><\/span> 18:00 \u2013 19:00, Aperitif with UNISG Alumni: cheeses from Molise, Japanese Wagyu and vinegar-based drinks<\/h3><\/div>
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\nCost:<\/strong> 15\u20ac (12\u20ac Slow Food members, students and alumni UNISG).<\/p>\n
\nOn the days of the event, booking and payment directly at the stand.<\/p>\n<\/i><\/span> <\/h3><\/div>
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\nCost:<\/strong> 10\u20ac (8\u20ac Slow Food members, students and alumni UNISG).<\/p>\n
\nOn the days of the event, booking and payment directly at the stand.<\/p>\n
\n<\/i><\/span> 10:00 \u2013 11:00, Sunday breakfast with UNISG Alumni producers: Sicilian cannoli, small pastries, coffee, herbal teas, milk<\/h3><\/div>
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\nCost:<\/strong> 6\u20ac (5\u20ac Slow Food members, students and alumni UNISG).<\/p>\n
\nOn the days of the event, booking and payment directly at the stand.<\/p>\n<\/i><\/span> 11:30 \u2013 12:30,Flower in flower tasting: sheep and goat cheeses refined with selected herbs, flower and fruit jellies, and refreshing herbal tea<\/h3><\/div>
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\nCost:<\/strong> 6\u20ac (5\u20ac Slow Food members, students and alumni UNISG).<\/p>\n
\nOn the days of the event, booking and payment directly at the stand.<\/p>\n<\/i><\/span> 12:45 - 13:45 Tasting of barlandin by S.Bernardo<\/h3><\/div>
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