The University of Gastronomic Sciences was born in 2004 in Pollenzo on the initiative of Carlo Petrini, founder of Slow Food, an international association with which it shares the same philosophy and founding principles.
Its mission is to provide academic training in the specific sciences related to food, from human to natural and “hard” sciences, focusing on the relations between food, ecology, sustainability and sovereignty of the global food system.
Its educational model is based on interdisciplinary teaching and integration of theory and practice; meaning in class experiences as well as in the field, along with workshops and study trips in Italy and the world.
The Law department, Economy, Management and Quantitative Methods of the University of Sannio is a knowledge structure that develops its own training and research programs in diverse scientific areas , using person, work, the company, the institutions, society, the territory and the environment as analytical references. The training offered by DEMM reflects its multidisciplinary approach and is divided into a bachelor’s degree and masters in economics and statistics as well as a masters in Law. The offer is completed with a first and second level master and doctorate in research.
Marchesi AntinoriThe Antinori family has been dedicated to the production of wine since 1385 when Giovanni di Piero Antinori enrolled in the Florentine Art of the Vintner. Throughout the Antinori family history, the family has always directly managed their activities making innovative and, at times, courageous choices keeping the respect for tradition and territory unaltered. Today, Marchesi Antinori is the union of different estates, predominantly in Tuscany and Umbria, located in particular areas dedicated to the production of high quality wines. Tradition, passion, and intuition are some of the driving qualities that helped Marchesi Antinori to become one of the principle producers of high quality italian wines.
In CibumIn Cibum is a Higher Education Gastronomic School of the south of Italy, located in the heart of the Campania region. In Cibum is dedicated to the education of professionals in the enogastronomical sector. Chefs, pastry chefs, and pizza chefs, chosen among the best of the italian and international scenes, are the top teachers in the school. In Cibum makes the workshop experience along with the in-class teaching is the strong point of their exclusive program. Enrollment is limited and they are equipped with some of the newest technologies that make In Cibum the learning center of excellence in the south of Italy. Thanks to the work at In Cibum’s placement office, they have been able to introduce students into a successful working situation after professional courses which are indispensable in taking the first steps in this sector and finding work in the enogastronomical world.
ByronByron has been passionately to languages for 30 years, specializing in business training and courses for managers and professionals. Byron is also a translation agency that boasts a team of professional, “mother-tongue” translators that translate in all languages covering many different sectors. Byron became a Certificated PLIDA Center in 2015. Empathy is in Byron’s DNA and this permits them to make their clients’ needs and expectations a priority. Byron’s objective is to transform the relationship with the client into a growth experience, designing, together, their personalized courses or helping them communicate in all countries of the world. Passion, competence and commitment is the secret of their team. Byron: It’s all about languages!