Slow Food
   

Mission To Sicily


Italy - 27 Apr 05

From May 6-15 the first field seminar of the Post-graduate Master in Gastronomic Sciences and Quality Products, organized by the University of Gastronomic Sciences of Pollenzo and Colorno, will be held in Sicily (the course commenced on February 28). The seminar, which will be centered in the Nebrodi Nature Park in northern Sicily, will allow students to learn all about the island’s typical food products.

The 25 students at the Colorno campus of the University of Gastronomic Sciences, near Parma in Emilia-Romagna, come from all over the world: France, Switzerland, Finland, Japan, Canada, the United States and Mexico, not to mention Italy itself.

During the ten-day trip to Sicily, the students will visit the fish market in Catania, visit old-fashioned honey producers, artisan ice-cream and granita workshops, small extra-virgin olive oil mills and provola and maiorchino cheese makers.

The Nebrodi Nature Park with its 50,000 hectares of beech and oak forests, will be the main venue for the study tour. Its unspoiled ecosystem is important for food production and is home to the Nebrodi Black Pig, a Slow Food Presidium, whose meat is used to make traditional and highly prized cured specialties, and the cows whose milk is used to make Provola dei Nebrodi cheese, another Slow Food Presidium.

From May the 13 the students will have the opportunity to attend the national Slow Food Presidia Congress, organized by the Slow Food Foundation for Biodiversity in collaboration with the Sicily Regional Authority and the Sicilian Department of Agriculture at different venues in the Nebrodi Mountains, Tindari/Patti, and Capo d’Orlando.

For more information, contact:
Alessia Incerti
E-mail: a.incerti@unisg.it-
Tel: +39 0521 811102
Mobile: +39 3395090296

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