Intensive cultural and local development course
First edition, academic year 2025-2026
Mode of delivery: in person
Dates: 27 September – 4 October 2026
Total duration: 48 hours
Venue: Norcia – Digipass
Participants: maximum 10 – minimum 7
Cost: free registration
During the teaching activities, participants will be provided with meals (lunches and dinners), accommodation, travel and transfers.
Transfers between Perugia and Norcia (round trip) are included, with a single group transfer scheduled at a set time for all participants, as well as local transportation in Norcia for activities related to the project.
Travel expenses between the participants’ place of residence and Perugia are the responsibility of the participants.
The programme admits a minimum of 7 and a maximum of 10 participants, selected among graduateswith an interest in the subject areas addressed in this educational proposal.
Itis intended for an audience who are not native Italian speakers but who possess an English language proficiency of at least C1 level. Participation is not limited to traditional students, but is also open to individuals who, for various reasons and personal interests, are passionate about the Italian language, in close connection with the cultural context, including food and wine and hospitality traditions.
- hold a Bachelor's degree in any discipline
- be resident outside Italy and not be a native Italian speaker
- have an English language proficiency at C1 level of the CEFR
Note:
Applications will be ranked and selected according to the following priority criteria:
- Motivation stated in the application and alignment with the curriculum vitae.
Candidates will be required to clearly articulate their motivation for the proposed experience by completing a brief application form and attaching a CV in English, in the European format.
The motivation statement should address the following points:- Prior knowledge and/or interest in topics related to the Degree Programme
- Interest in deepening knowledge and understanding of Italian language and culture
- If applicable, relevant prior professional or personal experience in the Degree Programme's fields of interest (food, wine, Italian cultural heritage, local traditions)
- If applicable, willingness to invest in or collaborate with Italian businesses within the local area in sectors related to the Degree Programme
- If two or more candidates obtain the same score, applications will be ranked according to the chronological order of receipt.
- carefully read the Call for Applications
- submit your application using the dedicated online form by no later than 30 June 2026 (11:59 PM Italian time)
Those who are unable to attach a copy of their awarded degree certificate or an ex post certification issued by the University where the degree was obtained may complete and sign the provided editable self-certification form and attach it to the application form in the Diploma Supplement / Degree Certificate section.
The educational plan, both cultural and experiential in nature, consists of a five-day programme of consecutive academic activities, structured as morning lectures (2 hours of theoretical classes and 2 hours of Italian language instruction) and afternoon experiential workshops and guided tours to discover the region’s food, wine, and artisanal excellence (4 hours), for a total of 8 hours a day (40 hours over 5 days).
This will be complemented by a full-day visit on the sixth day to the area involved in the Fenice project, with the aim of exploring the area's artistic and natural heritage, for an additional 8-hour commitment.
Lectures will be conducted in English, with supporting instruction in Italian.
The workshops will include guided tastings of typical local products (PGI Norcia ham, other traditional cured meats, PGI Norcia pecorino cheese, Brancaleone di Norcia, Norcia salted ricotta cheese – Slow Food Presidia, Norcia lentils, and other local legumes).
Experiential activities will also be offered, such as cooking classes and black truffle hunting in Norcia.
The programme includes meetings with producers and members of the local community, as well as further activities such as a visit to the Benedictine Abbey Al Monte with a tasting of beer brewed by Trappist monks; and a visit to the dairy producing Norcia salted ricotta cheese, a Slow Food Presidia product.
- Critical analysis of Umbria’s food heritage
Understanding and evaluating the social and cultural factors that make Umbrian cuisine unique, with a particular focus on the Norcia area. - Exploring cultural connections
Identifying the links between local food practices, broader Italian traditions and the influences of global gastronomic cultures, through direct study of the region’s communities and individuals. - Understanding the factors shaping food and landscape
Recognising how environmental, sociocultural and economic factors influence Umbrian and Italian food traditions, highlighting the interaction between territory, society and gastronomic production.
