Slow Food and the Agenzia
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The idea to restore the Agenzia and turn it into an international center dedicated to material culture started at the end of 1997 from a Slow Food project, the international association based in Bra, a few minutes driving time from Pollenzo. The project was to create a place for gastronomy in all its meanings: science, business activity and pleasure.
The Slow Food people have now an invaluable heritage which legitimize the new concept of gastronomic quality that the association wants to spread: nice and tasteful from an organoleptic point of view, sustainable from an environmental point of view, fair and even from a social point of view.
After 7 years spent to constitute a public company with public and private funds, to restructure the complex and to find the necessary resources to start every single project.
After the works, ended in spring 2004, now the Agenzia includes:
The Banca del Vino, located in the historical cellars of the Agenzia di Pollenzo, is a centre of storage and refinement for the best wines of Italy. At the same time it is also a museum of Italian wine, offering visitors the chance to discover our oenological heritage and to taste the wines from some of the most prestigious wineries.
Come and visit the Banca del Vino and soak your senses in the historical cellars of Pollenzo, with a glass in hand. The Banca del Vino is host to a museum expanding of over two thousand square meters where you can transverse the Italian oenological landscape, stopping, region by region, tasting the wines that represent its history.
University of Gastronomic Sciences
The University of Gastronomic Sciences, founded in 2004 by the international non-profit Slow Food in cooperation with the Italian regions of Piedmont and Emilia-Romagna, is a ministerially recognized, private non-profit institution.
Its goal is to create an international research and education center for those working on renewing farming methods, protecting biodiversity, and building an organic relationship between gastronomy and agricultural science.
The result is a new professional figure - the gastronome - skilled in production, distribution, promotion, and communication of high-quality foods. Gastronomes are the next generation of educators and innovators, editors and multimedia broadcasters, marketers of fine products, and managers of consortia, businesses, and tourism companies.
UNISG students, hailing from around the world, gain dynamic experiences in artisanal and industrial food production, thanks to complementary education in both science and humanities, sensory training, and hands-on learning during study trips (field seminars) across five continents.
To date, approximately 600 students have studied or are studying at UNISG.