Umbria Experience: an immersive journey through the cultural heritage of Umbrian cuisine 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 among graduates interested in the topics explored in the course.

It is intended for an audience who are not native Italian speakers but have at least a C1 level of English. Participants are not necessarily traditional students, but rather individuals who, for a variety of reasons, as well as personal interests and passions, are keen to deepen their understanding of the Italian language and its close relationship with key aspects of Italian culture, in particular food, wine, and hospitality.

• hold a Bachelor’s degree in any field of study
• be resident outside Italian territory and not be a native Italian speaker
• have English language proficiency at CEFR level C1

Note:
Applications will be ranked and selected according to the following priority criteria:

1. Motivation stated during the application process and relevance to the curriculum vitae.
   Applicants will be required to clearly justify their interest in the proposed experience by filling in a concise application form and attaching their curriculum vitae in English and in the European format.
   The motivation statement should address the following points:
   • Prior knowledge and/or interest in the topics related to the programme
   • Interest in deepening knowledge of Italian culture and language
   • If applicable, previous professional or personal experience in the areas of interest to the programme (food, wine, Italian cultural heritage, local traditions)
   • If applicable, interest in investing in or collaborating with Italian enterprises in the relevant sectors of the programme
2. In the event of a tie, applications will be ranked according to the chronological order of submission.

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

The educational plan, with both a cultural and practical approach, offers a five-day programme of consecutive academic activities, consisting of morning lectures (2 hours of theoretical classes and 2 hours of Italian language lessons) and afternoon experiential workshops and guided tours to discover the region’s food & wine and artisan excellence (4 hours), for a total of 8 hours per day (40 hours over 5 days).

Additionally, on the sixth day, there will be a full-day visit to the area covered by the Fenice project intervention, aiming to showcase the region’s outstanding artistic and natural heritage, for a further commitment of 8 hours.

Lectures will be delivered in English and will include Italian language support classes.

The workshops will feature guided tastings of local products (Norcia PGI ham, other traditional cured meats, Norcia PGI pecorino, Brancaleone di Norcia, Norcia salted ricotta—Slow Food Presidia, Norcia lentils and other local pulses).

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

The programme includes meetings with producers and local community members, 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 a dairy producing Norcia salted ricotta, Slow Food Presidia.

• Critical analysis of the 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 culinary 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 interaction between the local area, society, and food 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)