Starting this October, a series of Cultural Gastronomy Workshops kicks off at the University of Gastronomic Sciences Pollenzo campus for the 2009-10 academic year.
These integrated learning activities complement the traditional three-year academic program, offering students a hands-on opportunity to merge theory with practice.
The first workshop will be on October 12, with Enrico Crippa, chef of the Ristorante Piazza Duomo di Alba. Crippa, a former student of Gualtiero Marchesi, is considered one of today’s most talented European cooks, running one of the leading restaurants in Italy.
The presentation by Crippa, entitled “Creativity, Passion, Discipline” will be moderated by Dr. Nicola Perullo, UNISG professor of Aesthetics, and by Marco Bolasco, editorial director of Slow Food Editore. It will take place on at 4:30 pm on October 12, 2009, the the Aula Magna of the Cascina Albertina building in Pollenzo.
Future workshops will take place as follows:
October 15, 4:30 pm (UNISG Aula Magna)
“Food Justice” with Dr. Robert Gottlieb, professor of Urban and Environmental Policy and Director of the Urban and Environmental Policy Institute at Occidental College in Los Angeles, CA (USA). Moderated by Dr. Nicola Perullo
October 20, 4:30 pm (UNISG Aula Magna)
“Offerta alberghiera e territorio: il sistema Bellevue a Cogne” with Laura Roullet, owner of the historic Hotel Bellevue in Cogne, a Relais & Château property.
Moderated by Dr. Giovanni Perri and Erica Croce, professors of Food and Wine Tourism
October 21, 4:30 pm (UNISG Aula Magna)
“Cavolfiori a merenda” with Livia Ferrara and other membes of Cavolfiori a Merenda, a project launched by UNISG students and alumni to promote a new way of thinking about cooking that breaks down the walls to bring the table into the field and the field into the kitchen.
Moderated by Dr. Giovanni Perri and Erica Croce, professors of Food and Wine Tourism
Cultural Gastronomy Workshops are open only to UNISG students.