21 September 2022

The day started early with a guided tour by Gabriella Morini at the UNISG. Bartolomeo Biolatti, the Rector of the University of Gastronomic Sciences, and Carlo Petrini, the founder and President of the International Slow Food Movement, welcomed us while wandering around in the long green fields and the farmhouses, the Agency Building, the tower overlooking the church square and the neo-gothic Parish of San Vittore.

When the church bell rang at 10:15 we were already at the Foodlab. The pupils started their experiments under the guidance of Carol Povigna, Nahuel Buracco and Matteo Bigi. The title of the Session was: Why do we transform food? From staple foods to cultural objects starting with flour and yolk, its molecules and physical states.

At 14:00 we met one of the pioneers in local agriculture, Andrea Giaccardi, who guided us in his family farm and laboratory named Azienda Agricola Orto del Pian Bosco. Andrea started to experiment in the field in his twenties. In his 20 years of experience, he traveled in Burkina Faso and Mali, together with his wife and some friends, and managed to set up the Beyond the Dust association, which deals with small concrete projects, and also created some community gardens in those countries with the Slow Food Foundation.