Students from the University of Gastronomic Sciences in Pollenzo, Italy, begin a 9-day tour of Scotland in Edinburgh on Saturday 27th August.
Date:
Tue, 23 Aug 2011
Source:
Slow Food Edinburgh
The group will also visit Inverness and the Isle of Skye in a bid to discover the culinary traditions of Scotland. As well as learning more about Scottish produce, they aim to explore changes in production methods and how the identity of Scotland’s food has developed.
Comprising four students and an academic chaperon, the group will film all aspects of the trip with the aim of making a short documentary to be shown at the university on their return to Italy.
The Saturday begins with a trip to Iain Mellis cheesemonger for a talk and tasting prior to a tour of Edinburgh Farmers’ Market with Slow Food Edinburgh.
Donald Reid of Slow Food Edinburgh commented:
“The University of Gastronomic Sciences is an inspiring institution, proving that there's a lot to learn and discover about food beyond just tasting or cooking. The food we all eat has a central place in our culture, our traditions, our communities and our economy. Sometimes we don't pay much respect to food with a Scottish identity, but here are students coming from Italy, of all places, to discover more about our food and how it tells so many stories about our own particular geography, climate and agricultural heritage. It's a reminder that we should be treasuring our food and have good reason to show it off to the world.”
Following lunch at Earthy Food Market, the group will visit the kitchen at Cafe St Honoré, where they will be met by chef Neil Forbes. A long-term supporter of the Slow Food movement, Neil will spend the afternoon sharing his knowledge of Scottish produce including a masterclass in grouse which they will later enjoy for dinner in the restaurant.
A spokesperson from the University of Gastronomic Sciences commented:
“As part of the undergraduate program, students participate in a series of study trips focusing on the gastronomic and cultural aspects of different regions in Italy, Europe, and around the world. The trips allow students to learn about the production of a wide range of primary ingredients, as well as the modes and settings in which they are consumed. The Scottish leg of the study trip will allow us to discover, taste and learn about dairy products, Aberdeen Angus beef, haggis, whisky, game, seafood and other products representing the identity of Scotland. At the same time we'll be visiting crofts, distilleries, farms, shops, breweries and restaurants as part of the learning journey."
Looking to source food & drink from Scotland? Please visit our Buyers' Guide