Our country has so many high-quality agricultural-food and wine products that are the protagonists of our culture. These products are permanently linked to the earth and what comes to our tables is closely linked to it too: we eat certain foods and drink certain wines of that precise place and area. In everyday life therefore, we all have a good dose of geology!
Due to this significant connection with the earth, high quality agricultural-food products and wines are an exceptional access to technical-scientific and economic-social knowledge that form the basis of balanced management and optimisation of our territory. It is however necessary to produce while respecting the land and its geological and geo-morphological characteristics, in order to produce quality that becomes specific goods that then become unique. A sharing of scientific knowledges linked with agricultural-food and wine products using new types of approach to awareness of the land, using nature and culture. We also need to improve the presentation of our “good” products, that not only deserve a story, but to be talked about using words that conjure up emotions and show the passion that the food artisan tries to place in his product. The story, therefore, as a fundamental, innovative and promotional element. It is necessary to know how to tell the public about what is inside a good product, however, to know how to talk about its soul and heart, so that the mind and heart speak before the palate, to know how to explain why a good product is so different from another and know how to talk about culture and beauty of a place where this good product originates. To be credible, the narrator of taste must know how to tell the story not only of the products from his own area, but also from other places. All this without neglecting indications on price-quality ratios that suitable solutions offer to face the crisis according to advanced sustainability principles.
The aim of this course, the only one of its kind in the world with its special integrated approach, intended as an expression of the need to develop theoretical, methodological and practical studies and gain higher, broader realms of skills in the food and wine sector, is to create new professionals, the “narrator of taste and culture”, “communicator of wellbeing” and “selector of Italian characteristic products”, through theoretical and practical lessons, guided tours for direct knowledge of various areas and different types of olive oil, sensory analyses of products, the study of the physiology of taste and the fifth taste, biology and biodynamics, the food of the future, “guided” dinners, the close link between producers, products and the land they come from.
With a look to the topics of Expo Milano 2015 and the narration of Italian identities that was the characteristic of the Italy Pavilion, one special goal of the course is to enhance the 6 Ts (Tradition, Typicality, Territory, Transparency; Traceability, Tourism), looking to a “Table of delicacies” that tastes of the future, but that combines perfectly with tradition, improving culture of food and optimising the jewels of our land and the artisans of taste who create them.
The student will learn to pass on all the signs of landscape-territory, to highlight the link between nature and skill, to note the settlement pattern that distinguishes our country, which is not just made up of towns and villages, of fortresses and convents, but of roads and windmills, sacred niches and farmyards and of excellent crops and delicacies served at the table. By telling the story of agriculture in a given area, he will know how to teach the organisational complexity of agriculture based on share cropping, and the wealth of rural dwelling. On presenting the towns, he will explain the strengths of the genius loci, and the structure of urban fabric, from walls to squares, panoramic views, places of work and artists’ workshops.
In particular, the selector of Italian characteristic products will be dedicated to selecting quality, uniqueness and authenticity of production, supported by emotions, studying the anatomy and physiology of our sensory organs, sensory test techniques and instruments, the review of the taste map on our tongues, the perception of aromas, the influence of new knowledge about tasting glasses, interaction between our sensory organs and poly-sensory perception, synaesthesia, PDO and IGP products in Italy, biological and biodynamic certifications, the quality of agricultural products in light of the current climate changes, food labels and taste, sensory analysis of wines, honey, oil and cheese. The training method used will also allow professionals and those living far from Urbino to undertake the course that interests them, with the knowledge that they are constantly guided by the the course lecturers and by a suitably organised training organisation.