The creativity and multidisciplinary approach of Pollenzo’s gastronomes will be showcased in a program packed with unique initiatives and exciting encounters
From September 22 to 26, Terra Madre Salone del Gusto will be live and in person, with a new home in one of Turin’s biggest outdoor spaces: the Parco Dora, a 35-hectare post-industrial space that has been transformed into a green lung for the city.
As in previous editions, the University of Gastronomic Sciences will have its own space in the heart of the event, where it can welcome visitors and present its initiatives and projects.
The rich program of activities organized by the Pollenzo University will include workshops, tastings, conferences and meetings, involving students, alumni, lecturers, researchers and businesses from the UNISG network. Alongside the university’s space will be stands where alumni who have launched their own gastronomic businesses can display their products.
During the five days of the event, there will be activities for all tastes, as the UNISG students and alumni present their multi-faceted world.
Every morning at 10am, “Breakfast with Producers and Alumni” will feature artisanal products from companies run by UNISG alumni: chocolate and coffee from Colombia, pastries from Piedmont, jams from Liguria, goat and sheep yogurt and other dairy products from Molise and organic herbal teas.
In the afternoon, tastings of sweet treats will be followed by evening Aperitifs with more artisanal alumni-made specialties from around Italy, like breads, cured meats, beer and wine, aromatic and fermented beverages, cheese and olives.
Current students will join the alumni, sharing their experiences and talking about their home countries and cultures. Young African gastronomes like Livingstone Kiggwe and John Wanyu from Uganda and Slow Food activist John Kiwagalo will be discussing agricultural and social challenges, while Alexandros Alexandru will be presenting a tasting of a selection of iconic products from Greek gastronomy. The Brazilian former student Samantha De Lucena Caldato will introduce a project run by the organization AMMAR Seeds, “Mothers garden” which aims to regenerate agriculture and food sovereignty through traditions and shared memories. Yotam Kornmehl from Israel will talk about the pioneering adventure in the Negev desert of his family goat farm and present some cheeses for tasting, while Valter Guiggi of Italy will offer a tasting of honeys as he discusses bees and their role in the environment.
The calendar of activities also includes many conferences and meetings dedicated to the university’s academic research projects and synergies with the network of UNISG partner businesses and organizations.
Researchers and lecturers will present their projects, covering topics as varied as agroecology, with the European project “H2020 AE4EU – Agroecology for Europe”, rural tourism, with the European Erasmus project “The European Network for the Promotion of Culinary and Proximity Tourism in Rural Areas” and food packaging sustainability. Other European projects presented include “Learn4Earth,” aimed at educating future consumers about saving the planet and “ERC DiGe,” which produced the Ukrainian Ark of Taste Atlas. The “Food Drug Free” project, which analyzes consumer knowledge about the main food ingredients used in Italy, will also be presented, and finally the GERMonte and H2020 RADIANT projects on the importance of recovering and revaluing traditional grain, fruit and vegetable varieties.
A number of events will also see UNISG collaborating with members of its network.
As a result, visitors can not only discover the unusual link between vinegar and the art of mixology with the Acetificio Varvello but also get a preview taste of the “Il Pinguino di Pollenzo” a limited edition of the famous Pinguino ice cream created out of a collaboration between Gelati Pepino and the UNISG students. The Salumificio Pedrazzoli will be presenting its pioneering organic cured meats, while organic agriculture from a certification perspective will also be explored with Coop Tesori Bio. Knives and the art of hand-cutting will be discussed (and put to the taste test!) with Prosciuttificio San Giacomo, a Raspini brand, while Alta Langa DOCG, a classic method sparkling wine from Piedmont, will also be discussed and tasted. Another pairing not to be missed is the German beer Kulmbacher, from Franconia, with Bleu d’Aoste cheese from the Centrale Laitière de la Vallée d’Aoste. Lastly, a round table will be dedicated to the world of coffee together with Lavazza and International Coffee Partners.
The UNISG stand has been designed and customized by Costa Group, one of the university’s strategic partners.
Still within the context of Terra Madre Salone del Gusto, between September 23 and 25 the university will be organizing a symposium for academics, researchers and scholars with the aim of founding the first International Society for Gastronomic Sciences and Studies. More information about this vital academic project, its aims and its manifesto can be found here: https://www.gastronomicsociety.org/
Anyone who wants to visit the UNISG Pollenzo campus during the days of the event and find out more about what it offers can book a tour. Information about timings and how to book can be found here: https://www.unisg.it/en/unisg-terra-madre-salone-del-gusto-2022/visit-the-university/
The complete program of the activities in Turin and Pollenzo during Terra Madre Salone del Gusto can be found on the UNISG website: https://www.unisg.it/en/unisg-terra-madre-salone-del-gusto-2022/
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