Parma Ham Consortium receives University of Gastronomic Science plaque
28.06.05
Parma, 28 June 2005 On Friday 1st July at 10.00am, the inauguration of the Emilian site of the University of Gastronomic Science will be held in Colorno. Parma Ham Consortium will receive a branch campus plaque from the University of Gastronomic Science for its contribution towards the packed University's extensive work experience program. The University originated from an ambitious international project that aims to study thoroughly food and drink and to have them acknowledged and appreciated as cultural values. The University's two sites, Pollenzo (CN) and Colorno (PR) are situated in two geographical areas that have renowned gastronomic traditions and which are considered to be the best in the production of quality food: Piedmont and Emilia Romagna. The University's approach intends to differ from that of other academies, not only in its educational plans, but also for its extensive national and international work experience program. After numerous study trips (from Sicily to Spain), from 20th June students have been involved in work experience regarding cold cuts which has led then to be more aware about the production of Parma Ham. This has been possible not only as a result of a visit to a production plant, but also by visiting a pig-breeding farm and an abattoir situated in our province. A complete view that has allowed the students to see at first hand, the entire traceability of the chain that makes Parma Ham so special. On Friday 1st July, the Major of Colorno Stefano Gelati, the Major of Parma Elvio Ubaldi, the President of the Emilia-Romagna Region Vasco Errani and the President of Slow Food Carlo Perini will all be present at the inauguration. The academy's Master in Food Culture which will start in November 2005 and Gastronomic Science and Quality Products which has already started, will be presented. In addition the Educational Branch Campus plaques will be presented to the Parma Ham Consortium and to all those who have contributed to the realization of the University of Gastronomic Science's work experience programs. For further information: www.unisg.it Fabrizio Raimondi
Press Office
Tel. 0521.243987 - Cell. 335.389848
e-mail: ufficiostampa@prosciuttodiparma.com
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