One of the questions UNISG most frequently receives from every kind of interlocutor whether a prospective student, a parent, a teacher, or a company is always this: what does a gastronome do after studying in Pollenzo?
The answers can be many and varied, but fortunately, concrete examples speak for themselves.
For instance, the presence of numerous UNISG alums and students at Cheese 2025 engaged in the activity program at the stand and in side events within the festival as well as the presence of products and creations from their entrepreneurial projects, tells us several professional and entrepreneurial stories of Pollenzo graduates.
Let’s see, day by day, who, what, and where.
AT THE UNISG STAND
Entrepreneurs, artisans, and producers, and in companies, consortia, and consultancy
Pasquale Polito and Davide Sarti, Forno Brisa (Bologna) – Breakfast with UNISG Alumni Producers, Friday 19 and Saturday 20 September at 10:00.
Forno Brisa is a production lab, a farm, and three retail outlets in Bologna, with many partners and suppliers throughout Italy.
Edoardo Maugeri, Choruba – Carob Chocolate (Milan) – Breakfast with UNISG Alumni Producers, Friday 19 and Saturday 20 September at 10:00.
Foreverland Food is an Italian foodtech startup that creates new ingredients for innovative products: Choruba is their carob-based alternative to chocolate.
Nicola Del Vecchio and Michela Bunino, Società Agricola Alba (Campolieto, CB) – Breakfast with UNISG Alumni Producers, Friday 19 and Saturday 20 September at 10:00.
Alba is a multifunctional farm in the heart of Molise: dairy, olive grove, free-range laying hens, a regenerative garden, and a workshop to turn its produce into preserves.
Erika Coletto, Azienda Agricola Antea di Trana (TO) – Breakfast with UNISG Alumni Producers, Friday 19 and Saturday 20 September at 10:00.
A farm with an orchard, a vegetable garden, and the cultivation of aromatic and medicinal herbs for the production of infusions, located at the foot of the Turin Alpine valleys.
Paolo Rossino – Director of the Consorzio Alta Langa (Friday 19 September, 19:00).
Marlena Buscemi – gastronome, consultant, trainer (Saturday 20 September, 17:00).
Alessandro Di Tizio – forager, consultant, author (Saturday 20 September, 19:00).
Jessica Breuker – cheese sommelier (Sunday 21 September, 11:00).
Francesco Anastasi and Gabriela Montañez, Caffè Santaromero (Turin) – Breakfast with UNISG Alumni Producers, Sunday 21 and Monday 22 September at 10:00.
A small roastery in Turin specializing in high-quality coffee from Colombia.
Tine Devriese, Fòla (Milan) – Breakfast with UNISG Alumni Producers, Saturday 20, Sunday 21, and Monday 22 September at 10:00; “Milan on the Plate”, Saturday 20, 12:00.
Artisanal pastry shop, deli, and neighborhood store, specializing in baked goods and high-quality dishes.
Manlio Larotonda, Cacao Disidente (Bogotá, Colombia) – Breakfast with UNISG Alumni Producers, Sunday 21 and Monday 22 September at 10:00.
A workshop working directly in Colombia with growers to enhance local cacao supply chains: produces chocolate bars and cacao for drinking.
Silvia Cancellieri, Renato Nassini, Tondo Forno Radicale (Milan) – Breakfast with UNISG Alumni Producers, Sunday 21 and Monday 22 September at 10:00; “Milan on the Plate”, Saturday 20, 12:00.
Bakery producing bread, cookies, pizzas, and focaccias with stone-ground flours from certified organic supply chains and ingredients from small local producers.
Francesca Piaser, Brodo di Giuggiole (Avigliana, TO) – Breakfast with UNISG Alumni Producers, Sunday 21 and Monday 22 September at 10:00.
Artisanal pastry shop and bakery, deli and bar, with in-house production of jams, cakes, and focaccias.
Nicola Robecchi, Wilden.Herbals (Milan) – Breakfast with UNISG Alumni Producers, Sunday 21 and Monday 22 September at 10:00.
Production and distribution of organic herbal teas, infusions, and beverages.
Mariasole Cuomo, Ristorante Spore (Milan) – “Milan on the Plate”, Saturday 20 September, 12:00.
The restaurant specializes in fermented foods—such as miso, kombucha, vinegar, and shoyu—produced in its own on-site laboratory.
Giovanni Marabese, Tone Bread Lab (Milan) – “Milan on the Plate”, Saturday 20 September, 12:00.
Bakery featuring a traditional Georgian oven, offering leavened products with international inspiration and a specialty coffee service.
Paolo Tucci – Meat Japan (Milan) – “Milan on the Plate”, Saturday 20 September, 12:00.
The first Japanese Wagyu butcher with direct distribution in Europe, offering meat and cured products from prized Japanese cattle.
Gianmaria Fasce, Antonio Crescente, and Davide Esposito, Osteria Lagrandissima (Milan) – “Milan on the Plate”, Saturday 20 September, 12:00.
A modern Italian trattoria, with traditional dishes reimagined in a contemporary key and prepared with top-quality raw materials.
Giorgia Chiodi Latini – owner, Emporio Vegetale, Turin (Sunday 21, 19:00 and 20:00).
Emporio Vegetale is a lab for artisanal plant-based creations and a line of ready-to-eat dishes devised by chef Antonio Chiodi Latini.
Eleonora Bergoglio, Birrificio Artigianale Sagrin (Calamandrana, AT) – Sunday 21 September, 19:00.
An outstanding craft beer production in the hills of Asti wine country.
Luca Grasselli – owner of Cascina Lagoscuro, Stagno Lombardo, Cremona (Monday 22 September, 11:00).
Lagoscuro is an ancient corte farm run by the Grasselli family since 1990, where, over the years—and thanks to Luca—the farm, dairy, kitchen, and production have seen the development of new projects.
Marcello Travenzoli – owner of the farm Corte Raffetta, San Giorgio Bigarello, Mantua (Monday 22 September, 12:00).
At Corte Raffetta, Italy’s only certified biodynamic Vialone Nano rice is grown; the farm also cultivates ancient national wheat varieties.
CHEESE AND SURROUNDINGS
Also present at Cheese and in the side events:
Marco Olivi Mocenigo with Bottega San Francesco (Modena), Alessandra Costa with Sfusobuono (Alessandria), Giovanni Puglisi with Conza Food Lab (Leonforte, EN), Riccardo Binda, director of the Consorzio Tutela Vini Oltrepò Pavese, Aurora Cavallo aka Cooker Girl, Francesca Mastrovito editor, author, and former co-curator of the Osterie Guide for the 2023–2024–2025 editions.
