Science in the Kitchen:
From Field to Table
A course for enthusiasts and professionals who want to immerse themselves in the world of cooking by embracing the entire supply chain, from the land and its raw materials to the dish on the table.
LANGUAGE
Italian
DURATION
4 days
DATE
22-25 June
LOCATION
Pollenzo
REGISTRATION DEADLINE
5 giugno
COST
1.200€ (VAT incl.)
A programme where cooking meets science, territory and sustainability. Through masterclasses, practical workshops and a field visit, participants explore the food supply chain in all its dimensions, from raw materials to the table.
Gastronomic transformation techniques and practices are explored in their relationship with ecology, botany, nutrition and chemistry, with sustainability as the common thread running through all sessions. Masterclasses with university faculty and experts alternate between theoretical framing and hands-on laboratory experimentation, from foraging in the woods to harvesting in the garden through to the creation of healthy, zero waste and delicious recipes. The programme concludes with an educational visit to Reis, a mountain gastronomic reality at the foot of Monviso and a concrete example of the farm-to-table concept.
30 hours of lessons
Workshops
1 field visit
Foraging and garden harvesting sessions
WHY UNISG?
- A unique educational experience that combines scientific rigour, practical experimentation and immersion in the territory
- Faculty and experts who bring up-to-date perspectives and specialised expertise on the food system
- An exclusive setting in Pollenzo, where the educational dimension intertwines with the gastronomic culture of the Langhe
- Access to the laboratories, spaces and international community of the university
Program
9.00 Welcome and visit to the Pollenzo campus
9.30 Course introduction and participant presentations
10.00 FORAGING SESSION Identifying and gathering wild plants, herbs and edible flowers UNISG Professor
11.00 Transfer to the Pollenzo Food Lab with the collected products. Explanation of the characteristics of each plant, their use in cooking and their health benefits
13.30 COOKING LAB Preparation of a variety of dishes and drinks based on the wild plants collected, guided by the Food Lab Team
15.00 SEMINAR Taste & cooking. Health, biodiversity and pleasure & the evolution of human taste. UNISG Professor
17.00 End of the day
9.00 HARVESTING SESSION in the UNISG garden to explore the themes of biodiversity, seasonality and organic production. Harvesting of various varieties of vegetables, herbs and edible flowers. Activity guided by the Pollenzo Food Lab team
10.30 COOKING WORKSHOP "One Health": when the planet teaches us how to cook. Contemporary approaches to healthier and more flavorful food
12.30 Lunch at the Pollenzo Food Lab
14.30 SENSORY TESTS on chocolate in the Sensory Analysis Lab to explore one's own perception of food SEMINAR The effect of food on our physical and mental wellbeing. How what we eat influences who we are. UNISG Professor
16.00 End of the day
9.30 SEMINAR Chefs as megaphones: reflections on contemporary cooking and sustainability. Pollenzo Food Lab Team
11.00 COOKING LAB Science in the kitchen for the Global Goals: knowledge and techniques applied to healthy and sustainable diets. Fermentation, preserves and circular recipes to reduce kitchen waste. Pollenzo Food Lab Team
13.00 Lunch at the Pollenzo Food Lab featuring the dishes cooked together
17.30 WORKSHOP Vegetables in the spotlight as protagonists, show cooking and aperitivo, by the chef of URI, Sapori Condivisi
19.00 Dinner at URI, Sapori Condivisi
9.00 Departure by bus for Reis. FIELD VISIT to discover the concept of 'farm to table'. Located in the mountains near Cuneo, Reis produces local products and vegetables and promotes them through its dishes, all seasoned with a strong sense of community, love for nature and zero environmental impact
13.00 Lunch at Ristorante Reis
15.00 Return to Pollenzo
16.30 End of course Departure by bus for Reis. FIELD VISIT to discover the concept of 'farm to table'. Located in the mountains near Cuneo, Reis produces local products and vegetables and promotes them through its dishes, all seasoned with a strong sense of community, love for nature and zero environmental impact
13.00 Lunch at Ristorante Reis
15.00 Return to Pollenzo
16.30 End of course
Costs and Discounts
Participation fee: €1,200 (VAT incl.) covering lessons, workshops, tastings, field visit, 4 lunches, 1 dinner and transport for the visit. Accommodation not included.
Early bird: €960 for those who complete their registration by 28 February 2026.
Available discounts: 20% for UNISG students and alumni, Partner Companies and Slow Food members. 10% for double registration. Discounts cannot be combined.
Summer School participants are entitled to a €500 reduction on the tuition fee of selected university courses and master's programmes.
How to Enroll
Once you have submitted your online application, you will receive an email asking you to proceed with the payment of the deposit (€180, VAT included). Receipt of the deposit will complete the application process and confirm your place at the Summer School.
Waiting list: If the number of applications exceeds the available places (20 participants per School), candidates will be added to a waiting list. Should a place become available, those on the waiting list will be notified.
Final payment: The second instalment (the full cost minus the deposit) can be paid at any time, but must be settled at least 1 month before the start of the course. Those who prefer may also pay the full amount in a single payment.
Failure to pay the full fee by the deadline will result in the loss of the place, which will be offered to the next candidate on the waiting list.
Refunds: Should the course not reach the minimum number of participants (10 participants per School), the deposit (€180, VAT included) will be returned to those who have paid it. Please note that the deposit will not be refunded under any other circumstances.
Cancellations: If you have already paid the second instalment and wish to cancel your participation, you must notify us by email at summerschool@unisg.it at least 1 month before the start of the course. In this case, 50% of the total amount paid will be refunded. After this date, no refunds will be issued for cancellations.
