The graduation ceremony will be held on Friday March 11 at the University of Gastronomic Sciences of Pollenzo. The Graduation Day tradition was started in 2012 and is a collective, musical event, marking the communal life of the students and celebrating their achievement in the company of friends and family. As part of a time-honored ritual, the students and the guests of honor will don academic caps and tabarri, the traditional black cloaks of the Langa.
Theses will be discussed in the morning, starting at 9 am, in the Cascina Albertina classrooms.
In the afternoon, from 3.30 pm, a procession of students will head to the San Vittore parish church, where they will be welcomed by the university president, Carlo Petrini, Dean Piercarlo Grimaldi and the teaching faculty, along with the guests of honor: Giuliano Pisapia, Milan’s mayor; Mauro Pagani, composer and multi-instrumentalist; Sarah Varetto, the director of Sky TG24; and UNISG alumnus Silvia Federica Boldetti, recently named Pastry Queen 2016. As is traditional, the guests will speak about their studies and share personal memories of their own educational path.
Songs and music from the UNISG Choir will follow the proclamation of the graduates.
Here are the graduates and their theses.
THREE-YEAR UNDERGRADUATE DEGREE
Piedmont
Eleonora Badellino, 23, from Guarene (Cn), will discuss the thesis “Consumo, responsabilità sociale e sostenibilità. Studio empirico sugli alternative food networks. Caso studio: l’alveare che dice sì!” (“Consumption, social responsibility and sustainability: Empirical study of alternative food networks, with the case study ‘L’Alveare che dice sì!’ ”), supervised by Paolo Corvo.
Lodovica Bo, 25, from Turin, will discuss the thesis “Transizione nutrizionale nel nord-ovest argentino” (“Nutritional transition in northwest Argentina”), supervised by Andrea Pezzana.
Matteo Lora, 23, from Alba (Cn), will discuss the thesis “Applicazione del design sistemico al mondo del cioccolato: come gli scarti produttivi possono e devono avere un ruolo chiave nel concetto di sostenibilità” (“Application of systemic design to the world of chocolate: How production waste can and must play a key role in the concept of sustainability”), supervised by Franco Fassio.
Francesca Monticone, 22, from Turin, will discuss the thesis “La disciplina giuridica in materia di caporalato: Puglia e Piemonte a confronto” (“The legal framework in regards to caporalato [illegal hiring of agricultural workers for very low wages]: Comparing Puglia and Piedmont”), supervised by Lorenzo Bairati.
Michela Quaglio, 23, from Alpignano (To), will discuss the thesis “È buono anche senza? Studio di una realtà ristorativa di alto livello completamente gluten-free: progettazione del ristorante e valutazione sensoriale di parte del menù” (“Is it good without? Study of a completely gluten-free high-level restaurant: Restaurant planning and sensory evaluation of part of the menu”), supervised by Luisa Torri.
Marta Segalin, 22, from Val Della Torre (To), will discuss the thesis “Negozi dello sfuso: avvento e lacune. Un progetto per perfezionarli” (“Emergence of packaging-free shops and their weaknesses: A project to improve them”), supervised by Franco Fassio.
Liguria
Sara Canepa, 23, from Cogoleto (Ge) will discuss the thesis “Il progetto come momento applicativo delle Scienze Gastronomiche: l’evoluzione di luoghi, strumenti e modi del pasto fuori casa” (“The project as application of Gastronomic Sciences: The evolution of places, tools and methods meals outside of the home”), supervised by Antonio Montanari.
Lombardy
Matteo Belloni, 25, from Pavia, will discuss the thesis “Il progetto come momento applicativo delle Scienze Gastronomiche: analisi e sviluppo in logica olistica degli elementi costitutivi del progetto della ristorazione” (“The project as application of Gastronomic Sciences: Holistical analysis and development of the building blocks of food service”), supervised by Antonio Montanari.
Silvia Bigarella, 23, from Castiglione Olona (Va), will discuss the thesis “Vantaggi del sistema di cottura e conservazione sottovuoto. Caso studio: Jarit” (“Advantages of the vacuum system of cooking and preservation: Case study of Jarit”), supervised by Antonio Montanari.
Aurelia Maria Blanc, 23, from Milan, will discuss the thesis “Capraia: un’isola in viaggio nel tempo. Come una colonia penale può favorire lo sviluppo di una comunità” (“Capraia: An island travelling through time. How a penal colony can encourage a community’s development”), supervised by Paolo Corvo.
Bianca Luce Bonetti, 22, from Milan, will discuss the thesis “Riflessioni sulle Scienze Gastronomiche tra design ed estetica: la figura emergente del designer gastronomico” (“Reflections on Gastronomic Sciences between design and esthetics: The emerging figure of the gastronomic designer”), supervised by Nicola Perullo.
Francesca Bordina, 22, from Monza, will discuss the thesis “Narciso a tavola?” (“Narcissus at the table?”), supervised by Paolo Corvo.
Caterina Ferrario, 22, from Busto Arsizio (Va) will discuss the thesis “Moria delle api: studio del fenomeno e della disciplina giuridica riguardante l’uso in agricoltura dei neonicotinoidi” (“Bee die-offs: Study of the phenomenon and the legal framework regarding the use of neonicotinoids in agriculture”), supervised by Lorenzo Bairati.
Marianna Longo, 22, from Varese, will discuss the thesis “Sustedible Education. S.E.E. Children future,” supervised by Nicola Perullo.
Giovanni Marabese, 23 from Milan, will discuss the thesis “Pesca sostenibile e i suoi attori sociali in Islanda: uno studio sul campo” (“Sustainable fishing and its social actors in Iceland: A study in the field”), supervised by Paolo Corvo.
Martina Laura Miccione, 24, from Milan, will discuss the thesis “La rete del cibo – dal produttore al consumatore, la svolta dell’e-commerce” (“The networksz of food: From producer to consumer, the e-commerce revolution”), supervised by Franco Fassio.
Stefano Reverdito, 23, from Sesto San Giovanni (Mi), will discuss the thesis “L’eating out e le relazioni sociali: il caso studio della Chatteria® a New York” (“Eating out and social relationships: Case study of the Chatteria® in New York”), supervised by Paolo Corvo.
Giorgia Soriano, 22, from Saronno (Va), will discuss the thesis “Cultured beef: una prospettiva per il futuro?” (“Cultured beef: A possibility for the future?”), supervised by Franco Fassio.
Tuscany
Perla Scotto, 22, from Monte Argentario (Gr), will discuss the thesis “L’esperienza del vino: nuovi modelli di apprezzamento e di comunicazione” (“The wine experience: New appreciation and communication models”), supervised by Nicola Perullo.
Marche
Domitilla Giuliani, 23, from Senigallia (An) will discuss the thesis “G.E.G. Gastronomy Educational Game. Ipotesi progettuale per lo sviluppo di un gioco educativo volto a diffondere la cultura e l’approccio sistemico alla gastronomia” (“G.E.G. Gastronomy Educational Game: Proposal for the development of an educational game aimed at spreading gastronomic culture and a systemic approach to gastronomy”), supervised by Franco Fassio.
Campania
Mariasole Cuomo, 21, from Nocera Inferiore (Sa), will discuss the thesis “Tecniche di conservazione dei prodotti ittici. Studio dal punto di vista microbiologico delle tecniche di conservazione, dalle più tradizionali alle più innovative” (“Preservation techniques for seafood: Study from a microbiological perspective of preservation techniques from the most traditional to the most innovative”), supervised by Claudia Picozzi.
Puglia
Giulia Tramis, 22, from Lizzanello (Le), will discuss the thesis “Xylella: a rischio il patrimonio gastronomico della Puglia” (“Xylella: Puglia’s gastronomic heritage at risk”), supervised by Silvestro Greco.
Sicily
Adriano Vincenzo Piazza, 22, from Niscemi (Cl), will discuss the thesis “L’Italia gastronomica e il fast food americano: storia, realtà e futuro” (“Gastronomic Italy and American fast food: History, reality and future”), supervised by Antonio Montanari.
Spain
Kenia Fita Capdevila, 22, from Spain, will discuss the thesis “Amaranth: The history, the uses and its potential,” supervised by Simone Cinotto.
Germany
Friederike Gaedke, 24, from Germany, will discuss the thesis “Analysis of sustainable practices in a restaurant business: The case of Amass,” supervised by Paolo Corvo.
Veronika Binette Von Manz, 24, from Germany, will discuss the thesis “A tasteful setting the plates we eat from – a historical look at ceramics and its influence on the way we perceive food,” supervised by Nicola Perullo.
Denmark
Cristina Pimenta, 31, from Denmark, will discuss the thesis “Food and people from the Faroe Islands,” supervised by Piercarlo Grimaldi.
Turkey
Buket Soyyilmaz, 22, from Turkey, will discuss the thesis “The new Istanbul: Gentrification policies linked to the third wave coffee trend,” supervised by Paolo Corvo.
Mexico
Sebastian Gael Aliano, 23, from Mexico, will discuss the thesis “Sustainable food supply for the revaluation of local identity,” supervised by Claudio Malagoli and Paolo Corvo.
United States
Sheherzad Maham Rizvi, 26, from the United States, will discuss the thesis “The origins of Israeli cuisine: A historical analysis of cultural appropriation,” supervised by Piercarlo Grimaldi.
Kenya
Eunice Wanjiku Njoroge, 28, from Kenya, will discuss the thesis “Donne e 10.000 orti in Africa: recupero e sfida delle tradizioni nell’esperienza quotidiano” (“Women and the 10,000 gardens in Africa: Revival and challenges of traditions in everyday experience”), supervised by Piercarlo Grimaldi.
Uganda
John Wanyu, 23, from Uganda, will discuss the thesis “Folk knowledge for food sovereignty: A field study on new Ark of Taste products from Buganda Kingdom, Uganda,” supervised by Andrea Pieroni.
TWO-YEAR GRADUATE DEGREE
Liguria
Federico Battaglia, 24, from Santa Margherita Ligure (GE), will discuss the thesis “Specialità tradizionale garantita: Un’analisi delle prospettive a partire dal caso del pesto alla genovese” (“Guaranteed traditional speciality: An analysis of prospects taking the case of Genoese pesto as a starting point”), supervised by Michele Antonio Fino.
Francesco Lazzarino, 28, from Savona, will discuss the thesis “Approccio sistemico alla selezione di fornitori e prodotti nel Progetto Local Bra” (“Systemic approach to the selection of suppliers and products in the Local Bra project”), supervised by Franco Fassio.
Lombardy
Ottavia Porta, 26, from Mede (Pv), will discuss the thesis “I processi di rinnovamento strategico di Ceretto – Alba (CN)” (“Strategic renewal processes at Ceretto – Alba (CN)”), supervised by Carmine Garzia.
Emilia Romagna
Lorenzo Zama, 24, from Cotignola (Ra), will discuss the thesis “Le materie prime alimentari sostitutive della proteina del glutine nei prodotti da forno gluten-free” (“Replacement ingredients for gluten protein in gluten-free baked goods”), supervised by Michele Antonio Fino.
Veneto
Alice Pettenò, 27, from Venice, will discuss the thesis “Chikù: un percorso gastronomico e di inclusione sociale tra donne italiane e rom a Scampia” (“Chikù: A gastronomic project of social inclusion between Italian and Roma women in Scampia”), supervised by Andrea Pieroni.
Friuli
Jacopo Giacuzzo, 29, from Trieste, will discuss the thesis “Disciplinare di agricoltura simbiotica” (“Rules of symbiotic agriculture”), supervised by Claudio Malagoli (replaced by Carmine Garzia).
Switzerland
Isabel Emilie Oberlin, 27, from Switzerland, will discuss the thesis “Business model and financial plan of an innovative fine dining restaurant in Monforte d’Alba,” supervised by Carmine Garzia.