Our collaborations
Pollenzo University of Gastronomic Sciences
Established in 2004, the university created by the Slow Food association trains the best gastronomes, new professionals who have interdisciplinary knowledge and skills in the science, culture, politics, economics and ecology of food.
Italian Pizzaioli School
The Italian Pizzaioli School trains future professionals in the world of pizza. The School’s educational program is the most comprehensive in the educational landscape of the pizza world: from the Professional Pizzaiolo 1st level course to the Alta Formazione for professionals, from sustainability in pizzerias to new trends.
ALMA
International School of Italian Cuisine
ALMA trains chefs, pastry chefs, sommeliers, bakers, dining room professionals, ice cream and pizza artisans, and catering managers from all over the world to make them true hospitality stars thanks to advanced training programs created with the most influential teachers.
Mother Yeast Master Academy
The Academy enhances and popularizes the artisanal production of leavened goods with Mother Yeast.
Carries out promotion, training, and cultural and professional development activities.
Sweet and Savory School
The Dolce&Salato school trains professional and amateur cooks and pastry chefs through professional qualification courses, workshops and master’s degrees.
Cinsa National Interuniversity Consortium for Environmental Sciences
The National Inter-University Consortium for Environmental Sciences (CINSA) has been promoting and coordinating research and other scientific and applied activities in the field of environmental sciences among its member universities since 1996.
