Umbria Experience: an immersive journey into the cultural heritage of Umbrian food and landscape

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

The programme requires a minimum of 7 and a maximum of 10 participants, selected from among graduatesinterested in the areas of study proposed in the programme.

It is designed for an audience who are not native Italian speakers but who possess at least a C1 level of English. Participants do not necessarily fit into the traditional student category, but may be individuals who, for various reasons and personal interests or passions, have a keen interest in the Italian language closely connected with cultural spheres, especially those related to food, wine, and hospitality.

• hold a first-cycle degree in any degree class
• reside outside of Italy and not be a native Italian speaker
• possess English language proficiency at CEFR level C1

Note:
Applications will be ranked and selected based on the following priority criteria:

1. Stated motivation at the application stage and relevance to the curriculum vitae.
   Applicants will be required to provide a clear statement of motivation for participating in the proposed experience using a brief application form, and attach their CV in English and in the European format.
   The motivation statement should address the following points:
   • Previous knowledge and/or interest in the topics covered by the course
   • Interest in learning more about Italian culture and language
   • If applicable, previous professional or personal experience in the course-relevant sectors (food, wine, Italian cultural heritage, local traditions)
   • If applicable, interest in investing in or collaborating with Italian businesses related to the territory and to the course sectors
2. If two or more applicants have the same score, the applications will be ranked according to the order in which they are received.

1. carefully read the Call for Applications
2. submit your application using the dedicated online form by no later than 30 June 2026 (11:59 pm Italian time)

The educational programme, with a cultural and experiential approach, consists of five consecutive days of activities, structured as morning lectures (2 hours of theoretical lessons and 2 hours of Italian language lessons) and afternoon experiential workshops and guided tours to discover the region’s outstanding food, wine, and artisanal products (4 hours), amounting to a total of 8 hours per day (40 hours over 5 days).

This will be followed by a full-day excursion on the sixth day to the area involved in the Fenice project, aimed at exploring the area’s artistic and scenic highlights, for an additional commitment of 8 hours.

The lectures will be delivered in English, with supporting training provided in Italian.

The workshops will include guided tastings of traditional products (Prosciutto di Norcia PGI, other typical local cured meats, Pecorino di Norcia PGI, Brancaleone di Norcia, Ricotta Salata di Norcia Slow Food Presidium, lentils from Norcia, and other local legumes).

Experiential activities will be offered, such as cooking classes and black truffle hunting in Norcia.

The programme also 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 and tasting of beer brewed by Trappist monks; a visit to the cheese factory producing Ricotta Salata di Norcia, a Slow Food Presidium.

• Critical Analysis of Umbrian Food Heritage
  Understanding and evaluating the social and cultural features that make Umbrian cuisine unique, with particular focus on the Norcia area.
• Exploring Cultural Connections
  Identifying links between local food practices, broader Italian traditions and the influences of global food cultures, through direct study of local communities and individuals.
• Understanding 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 culinary production.

Scientific Committee
Antonio Allegra - Director (full professor at the University for Foreigners of Perugia, in the SSD PHIL-05/A (formerly M-FIL/06))
Toni Marino (associate professor at the University for Foreigners of Perugia, in the SSD COMP-01/A (formerly L-FIL-LET/14))
Aldo Stella (adjunct professor at the University for Foreigners of Perugia)
Maristella Mancino (sociologist and specialist social worker - National Executive Council SIMEN)
Innocenza Ritacco (chief psychologist at the Hospital "S.M. della Misericordia" in Perugia)