WEEKLY NEWSLETTER | MAY 4 – 10, 2015

WEEKLY NEWSLETTER | MAY 4 – 10, 2015
Monday 4th
INTERNATIONAL CAREER DAY. Presented companies:
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Batali & Bastianich Hospitality Group
Eataly
The Food Assembly
Viani
Gustolab
Manfreds/Relae/Baest/Mirabelle/Vinikultur
Vice
We Deliver Taste
Genuine Education Network
Queen Margaret University
EUROPE STUDY TRIP, 2° year Undergraduate program: Austria – Belgium –
Moravia – Holland – Poland – Scotland – UK.
PRODUCTS STUDY TRIP (wine, beer, Cheese, wheat), 1° year Undergraduate
program
TUSCANY STUDY TRIP, Master in Cucina popolare italiana di qualità.
Wednesday 6th
Conference At 16:00 in aula Magna - Presentation of the book “Quando il cibo si fa
benessere” (When food becomes well-being), a book edited by Paolo Corvo and
Gianpaolo Fassino.
Thursday 7th
At the Cookery School, training and team building for employees of IKEA FOOD
(Also will take place on Friday 8th).
Saturday 9th
UNISG OPEN DAY
At 16:00, in the Festival of TV at Dogliani, Carlo Petrini will host a dialogue with
Aldo Grasso
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Further reports of general interest:
Visiting professors of the week:
• Master FCC: Jeffrey Pilcher (Food Globalization) – Cristiano De Riccardis
(Cheese Tasting) – Daniele Fajner (Brewing day) – Fulvio Piccinino (Mixology)
The company HONEY APPLIANCES became SUPPORTING MEMBER of UNISG
TUSCANY STUDY TRIP, Master in Cucina popolare italiana di qualità
Areas: Firenze, Chianti, Lucca, Marina di Bibbona.
Visits: Cheese producers, wine, cold cuts, fish; tripe, bakery, Chianina breeding,
biological farming.
AUSTRIA STUDY TRIP, 2° year Undergraduate program.
Areas: Burgenland, Bassa Austria, Vienna
Visits: old varieties of cherries (Ark of taste), red wine Franconia blue, agriculture
and biodynamic viticulture, didactic garden, organic breads and integral, craft beer,
old varieties of grains, urban garden, festival of taste of Vienna, vinegar, breed
blonde Waldviertel (Ark of taste), wines Geniscter Satz Vienna (Ark of taste)
BELGIUM STUDY TRIP, 2° year Undergraduate program.
Areas: Bruges, Bruxelles, Liegi
Visits: craft beers, chocolate, meeting with MEP (Member of European Parliament),
cheese refiner, mushroom production, Herve cheese (garrison SF), pig breeding,
production of butter, pastry workshops, producing asparagus, shrimps fishermen,
rearing red cow
MORAVIA STUDY TRIP, 2° year Undergraduate program.
Areas: Mikulov, Brno, Tvarozna Lhota
Visits: beer, viticulture museum, wine production, workshops about the diet in the
Communist era, cheese, spirits, breeding carp, goose farm, mustard, mead, jams,
service tree oskerue (Ark of taste)
HOLLAND STUDY TRIP, 2° year Undergraduate program.
Areas: Amsterdam, Lawersoog, Leiden
Visits: salami production, street food, pickles production, craft beers, liqueurs and
gin, Surinamese cuisine, cheese and butter of Leiden (Ark of taste), sustainable
fisheries
POLAND STUDY TRIP, 2° year Undergraduate program
Areas: Warsaw and around, Gdansk and around
Visits: Seminar about traditional Polish vodka tasting, museum of agriculture,
workshops about wild herbs and infusions, fish smoking, cooking workshops of
typical products, activities of foraging, fishing, cattle market
SCOTLAND STUDY TRIP, 2° year Undergraduate program
Areas: Glasgow, Arbroath, Edimburgo
Visits: craft beers, organic farm, liqueurs and gin, whiskey tasting, wild salmon,
roasted coffee, tea
UK STUDY TRIP, 2° year Undergraduate program
Areas: Bristol, Gloucester, Devon
Visits: Food Festival in Bristol, beer, whiskey and gin, organic farms, sustainable
farming crabs and cuttlefish, tea, Ruby Red Cattle cow (Ark of taste), cheese
production, Artisanal Somerset cheddar (SF Presidio), Somerset Cider Brandy (Ark
of taste)
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Advances
May 14-17 UNISG will be present at the EHEF fair in Tokyo and Kyoto, Japan
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Save the dates
May 14 – 17 - Slow Fish
May 23th – Admission tests for the 3 Years Undergraduate program