Bra (CN) from 20th to 23rd September “Cheese” is back

Three former students at the University of Gastronomic Sciences who’ve decided to put their studies into action in taverns—all featured in the Slow Food guide Osterie d’Italia—reinventing their kitchens with fresh ideas, exceptional raw ingredients and technical skills behind the stove.

Some events proposals:

Get into the Future of Food: Visit the University of Gastronomic Sciences

During Cheese the University of Gastronomic Sciences is open to all, giving you the opportunity to discover its courses and visit the campus. Bookings and visits Booking is compulsory for everyone. Groups of more than 8 people must contact info_student@unisg.it or +39 0172 458574 and book at least 48 hours…

Conserving traditions or just marketing? PDOs and PGIs in Europe

Does the European system of geographic indications (PDOs and PGIs) help cheese and charcuterie production or limit it? Does it support artisan producers or obstruct them? Production protocols are fundamental for establishing rules and regulations but, depending on how they’re designed, they may lead to extremely diverse results: either supporting…

Innovative educational approaches in European projects

Is it possible to innovate our educational approach and the training of the next generation? There are active projects in Europe which suggest we can. Enhancing the co-creation of innovation and knowledge in agriculture, forestry and related bio-value chains, Nextfood wants to change our educational approach, from a traditional linear…