Intensive cultural and local promotion course
First edition, Academic Year 2025-2026
Ranking (pdf)
Delivery mode: in person
Dates:27 September - 4 October 2026
Total duration: 48 hours
Location: Norcia - Digipass
Participants: maximum 10 – minimum 7
Fee: free registration
During the teaching activities, participants will be provided with meals (lunches and dinners), accommodation, travel and local transportation.
Transportation is provided from Perugia to Norcia and back, with a single transfer each way at a scheduled time for all participants, as well as local transfers within Norcia for activities included in the project.
The journey from the participants’ place of origin to Perugia and back is at their own expense.
The programme requires a minimum of 7 and a maximum of 10 participants, selected among graduates with an interest in the topics addressed in the training proposal.
It is intended for individuals who are not native Italian speakers but possess at least a C1 level of English proficiency. Participants do not necessarily belong to the traditional student category, but rather are individuals who, for various reasons and personal interests or passions, have an interest in the Italian language in close connection with distinctive elements of Italian culture, including food, wine and hospitality.
- be in possession of a three-year degree in any degree class
- be resident outside Italy and not be a native Italian speaker
- have English language proficiency at C1 level of the CEFR
Note:
Applications will be ranked and selected according to the following priority criteria:
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Motivation expressed at the time of application and consistency with the curriculum vitae.
Candidates will be required to clearly explain their interest in the proposed experience by completing a brief application form and attaching their CV in English (European format).
Motivation must address the following points:- Previous knowledge and/or interest in topics related to the course
- Interest in deepening understanding of Italian culture and language
- If applicable, previous professional or personal experience in areas relevant to the course (food, wine, Italian cultural heritage, local traditions)
- If applicable, interest in investing in or collaborating with Italian enterprises in the relevant sectors
- Should applicants obtain equal ranking scores, selection will be based on the chronological order of receipt of the application.
- carefully read the Call for Applications
- submit your application using the dedicated online form no later than 30 June 2026 (11:59 p.m. Italian time)
Those who are unable to attach a copy of their degree certificate or an ex post certification issued by the University where the degree was obtained may complete and sign the self-certification form provided in editable format, attaching it to the application form in the section “Diploma Supplement / Degree Certificate.”
The educational programme, with both cultural and experiential components, includes a five-day schedule of consecutive learning activities, consisting of morning lectures (2 hours of theoretical lessons and 2 hours of Italian language instruction) and afternoon experiential workshops and guided tours exploring the region’s food, wine and artisanal excellence (4 hours), for a total of 8 hours per day (40 hours over 5 days).
In addition, a full-day excursion will take place on the sixth day in the area targeted by the Fenice project, with the aim of discovering the region’s artistic and natural heritage, for an additional commitment of 8 hours.
The lectures will be delivered in English, with support provided in Italian.
The workshops will include guided tastings of typical local products (Prosciutto di Norcia PGI, other traditional local cured meats, Pecorino di Norcia PGI, Brancaleone di Norcia, Ricotta Salata di Norcia—Slow Food Presidia, Norcia lentils and other local pulses).
Experiential activities such as cooking classes and black truffle hunting in Norcia are also planned.
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 ricotta salata—Slow Food Presidia.
- Critical analysis of Umbrian food heritage
Understanding and assessing the social and cultural features that make the food of Umbria unique, with particular attention to the Norcia area. - Exploring cultural connections
Identifying links between local food practices, broader Italian traditions and influences from global food cultures, through direct study of local 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 interplay between landscape, society and gastronomy.
