At Terra Madre Salone del Gusto 2016 you’ll also find the University of Gastronomic Sciences surrounded by the greenery of the Valentino Park, where it will be running a large exhibition space hosting a wide range of different activities and events.
For example, on every day of Terra Madre Salone del Gusto, from 10am to 7pm, the UNISG stand will host a series of initiatives designed and organized by its students. These include guided tastings of everything from bread to cured meats to Sardinian foods. The Personal Shopper tours are back again this year too, with students leading themed walks around the Market to visit some of the best producers at Terra Madre Salone del Gusto.
That’s not all: the students will also be leading Walk ‘n’ Eat and Bike ‘n’ Eat tours dedicated to Turinese and Piedmontese gastronomy. After meeting at the UNISG stand, participants will be led around Turin’s streets and squares, on foot or cycling, to discover the city’s gastronomic secrets and hidden treasures.
Current and former students will also be taking part in conferences, seminars and dinners, as well as presentations of projects, businesses and ideas in which they are involved.
You can come and meet our gastronomes at the talk “Who Is a Gastronome?”, where over 25 alumni will be telling their stories in just 3 minutes each, attend the conference “Stories of Eco-Gastronomy,” a collection of different experiences from around the world that show how food is culture, or come to the screening of videos from UNISG study trips, “Film Interviews and Feeds Food.”
Naturally the university’s professors will also be involved in conferences on themes as varied as Italian cuisine in the United States, the history of Italian wines, the pairing of culture and skill needed by new chefs today and the connection art and culture have with the world of wine, not to mention the meeting between the young chefs of the Slow Food Youth Network and the Cookery School teachers that will look at how the use of tastes and ingredients can influence the development of gastronomy and the local economy.
UNISG’s influence will extend outside its stand, with professors and students participating in the Terra Madre Forms and the Taste Workshops, beer workshops run by brewers from the Advanced Apprenticeship courses and wine tastings at the Salone Enoteca, plus Food Mood, the area for food businesses organized in collaboration with the Turin Chamber of Commerce, the Systemic Food Design space and the Edible Commandments, which features international students cooking in a special food truck.
Three special dinners, held in Pollenzo and Turin, will be prepared by students and alumni from the UNISG Cookery School along with chef-instructors from the Master: the first is with two regional osterias, with Antonio Terzano and Lina di Pompeo from the Osteria Dentro le Mura in Termoli in Molise and Roberto Casamenti and Alessandra Bazzocchi from La Campanara in Galeata in Emilia-Romagna; the second is with Vittorio Fusari, a highly experienced chef now at the Dispensa Pani e Vini in Adro and the Pont de Ferr in Milan and one of the mentors of the Pollenzo cooking Master; and the third brings Italy together, from Sicily to Piedmont, with two exceptional teachers, Pino Cuttaia of the Michelin-starred La Madia in Licata, near Agrigento, and Pierpaolo Livorno, chef at the Garden restaurant at the Albergo dell’Agenzia in Pollenzo.
Once again this year the UNISG space has been outfitted and customized by Costa Group, one of the university’s strategic partners.
UNISG Communication Office
comunicazione@unisg.it
+39 0172 458507-32 / mobile +39 329 9079183 – +39 345 2495096