Food as an opportunity for health and enhancement of tradition: at the center of the event dissemination seminars on nutrition
October 14, 2016 - It was a competition between typical regional foods that took place among the students UCBM on the evening of Thursday 13 October in the foyer of the Aula Magna. Divided into four teams, the young chefs presented various traditional preparations: from the typical Neapolitan pasta to the passatelli from the Marche region, without forgetting foreign specialties such as the Brazilian panquecas and a special reinterpretation of the cheesecake. To evaluate the dishes a jury of experts composed by the teacher chef Stefania Scanavino of the Italian Federation of Chefs and by the teacher of Food Chemistry UCBM Marina Russo, with the participation of Elisa Bertoli, Ucbm employee, for the public judgment. Before the tasting by the judges, the competing students explained to them the history, the ingredients and the preparation of the cooked dish, focusing in particular on the nutritional characteristics and the connection with the territory. The judges in fact formulated their final judgment not only by evaluating the goodness of the dish, the plating and the set-up of the stand, but also the attention to the nutritional values and the quality of the ingredients by the students, with a particular focus on innovation in tradition.
The first prize - three smartboxes for a dinner in a typical restaurant - were won by the students who presented the judges with a reinterpretation of the passatelli from the Marches, this time served without broth and seasoned with sea bream and green cherry tomatoes. A recipe which, providing for the reuse of stale bread, also allows you to limit food waste. Second classified instead the pasta alla genovese, a recipe which, despite the name, is typical Neapolitan. A dish that impressed the judges for the quality of the preparation, among other things not easy to make, and which was cooked using a particular variety of DOP onion typical of the place of origin of the student in the competition.
It enriched the initiative dedicated to students and employees UCBM a sensory journey based on three different art forms: wine, photography and music. An event designed under the supervision of a sommelier to disseminate the knowledge bases of wine tasting, testing the introspective skills of visitors in analyzing their own feelings, emotions and memories. As? Through the stimulation of the flavors and smells of wine and the use of photographic images. At the end of the course, the participants were then asked to process the sensations experienced and propose new ones, comparing ideas and experiences on the cognitive experience of the four main senses: sight, smell, taste and hearing.
The heart of the initiative, thanks to the Degree Course in Food and Human Nutrition Sciences, was the theme of food education. The teachers Chiara Fanali e Laura Dugo in fact, they promoted informative seminars which took place at the same time as the gastronomic competition. From correct nutrition for a student away from home to how to shop intelligently, the contributions focused on concrete indications useful for students' daily lives, also addressing the issues of gluten and condiments used in the kitchen.
