The future past.

Exclusive events, cultural meetings, publications not to be missed.

France speaks about a great food project made in Umbria.

The Farsiccia, introduced during the 2nd International Food History and Culture Conference held in Tours. The meeting organized by the IEHCA – Istitut Européen d’Histoire et des Cultures de l’Alimentation – on 26 and 27 May 2016, in the city of Center-Val de Loire, brought together top representatives from the academic world and authors of […]

The Course of Traditional and Rural Cuisine

Discover ancient food models to experiment in contemporary times. The course was organized bySlow Food in collaboration with the Municipality of Città di Castello. It was designed by Sergio Consigli, who used various collaborators to promote the food philosophy “good, clean and fair”. Beginning from a historical excursus, we moved on to explore the cuisine […]

The project of the Historical Cooking Laboratory

To train graduates from the world of food, with a cut above the others also from the point of view of the history of food and the knowledge of the “ancient form” of flavours. The Laboratory of Historical Cuisine was created in 2006 for the Degree Course in Economics and Food Culture (ECOCAL)at the Faculty […]

The Conspiracy at the Castle presents Archeofood

The food experience opens at the Castle of the Knights of Malta during a special Renaissance dinner. In the splendid setting of the Castle of the Knights of Malta in Magione, a traditional theatrical show was held evoking the Conspiracy at the Castello during the time of Cesare Borgia.

The meeting between Chef Vissani and Professor Braconi

An opportunity to relive the history, art and flavours of Perugia.

POR FESR 2014-2020. Axis III Action 3.7.1. - BRIDGE TO DIGITAL 2020
Support for ICT solutions in the production processes of SMEs with POR FESR 2014-2020 contribution. Axis III Action 3.7.1. Public Notice Bridge to Digital 2020 - CUP I91B21004680007