Events, interviews and TV shows
The Ghislieri College is promoting three events dedicated to food and its relationship with the territory, science and history, scheduled for Saturday 2 December 2023, Saturday 13 April 2024 and Saturday 18 May 2024. The cycle is called 'What passes the College'.
As part of the ASvis 2024 Festival of Sustainable Development and the projects active in our University related to sustainability and the circular economy, on Saturday 18 May 2024, at 11:00 a.m., at the Lardirago Castle (Lardirago, Pavia), there will be an informative and convivial meeting entitled 'Rice for your teeth: Pavia's rice from the field to the table', on the occasion of the second year of the University of Pavia's Agrifood Sustainability degree and the PNRR innovation ecosystem project 'NODES - North West Digital and Sustainable'.
At 11:00 a.m. climatologist Luca Mercalli will talk about the influence of climate change on crops in the Po Valley. This will be followed by geobotanist and lecturer Graziano Rossi and researcher Valentina Vaglia from the University of Pavia's Department of Earth and Environmental Sciences, who are involved in the NODES project, specifically within Spoke 6 'Primary Agroindustry', and will discuss the typicality of Pavia's rice varieties: Carnaroli, Baldo and Rosa Marchetti.
Lunch will follow with tastings of Pavia Carnaroli risotto with pink asparagus from Cilavegna, vegan rice salad, prepared with organic, semi-integral Baldo rice from Cascine Orsine, and Rosa Marchetti rice pancakes from the Tavazzani company, cooked according to the historic recipe of Bartolomeo Scappi, cook of San Pio V.
Entrance by reservation only (minimum offer 20€).
Places are limited (maximum 150 people).
Part of the proceeds will be donated to Pavia's Agency for Ayamè.
Info and booking quelchepassailcollegio@ghislieri.it
Link to the event on the Ghislieri College website
He began his career at a very young age as a wine producer, obtaining important results with his small company and producing wines that are now considered iconic.
After the age of 30, he began a career as a manager at larger companies (Cav. G.B. Bertani, Feudi di San Gregorio, Bertani Domains, Campari Wines/Sella&Mosca) from commercial director to CEO and eventually creator and manager of innovative projects in the world of wine.
Miguel Altieri is a Chilean born agronomist and entomologist. He is a Professor in Agroecology at the University of California, Berkeley, in the Department of Environmental Science, Policy and Management.
Altieri served as a Scientific Advisor to the Latin American Consortium on Agroecology and Development (CLADES) Chile, an NGO network promoting agroecology as a strategy for small farm sustainable development in the region.
He also served 4 years as the General Coordinator for the United Nations Development Programme's Sustainable Agriculture Networking and Extension Programme which aimed at capacity building on agroecology among NGOs and the scaling-up of successful local sustainable agricultural initiatives in Africa, Latin America and Asia.
Altieri is the author of more than 20 publications and more than a dozen books.
"Participating in the World Food Forum 2023 at the FAO and United Nations was an incredible learning journey. I met passionate individuals dedicated to addressing climate change, global food issues, and the range of discussions, from sustainable agriculture to food policy, was enlightening. This experience has fueled my commitment to making a positive impact in the world of food security and sustainability."
J.P. Baruah - Agros student
The first episode of the 'Menù4Europe' programme, featuring two students from the International Master's Degree in Agriculture 'Agri-Food Sustainability' at the University of Pavia, Marco Scalora and Lorenzo Ciceri, was aired.
"Menù4Europe" is the special of the programme "Cotto e mangiato" (Italia 1) - hosted by Tessa Gelisio - in favour of sustainability and European agri-food policies. It is part of 'FOODLAB', the Tgcom24 multimedia project on the new European agricultural policy realised in collaboration with the Directorate General for Agriculture and Rural Development of the European Commission.
The episode, hosted at the Giulio Natta Innovation Centre, is dedicated in particular to the CAP - the Common Agricultural Policy of the European Community - and also features the preparation of a dish starring the red beet, an ingredient that symbolises sustainability.
The programme is available on the MediasetInfinity website.
Lorenzo Ciceri, Agrifood student
Marco Scalora, Agrifood student
