Intensive Cultural and Local Promotion Course
First edition, academic year 2025-2026
Mode of delivery: in person
Dates:27 September – 4 October 2026
Total duration: 48 hours
Location: Norcia – Digipass
Participants: maximum 10 – minimum 7
Cost: free registration
During the teaching days, participants will be provided with meals (lunches and dinners), accommodation, travel and transfers.
Transfers are arranged from Perugia to Norcia and back, with a single group transfer for both outbound and return journeys at a time to be specified for all participants, and locally within Norcia for activities included in the project.
The journey from participants’ place of origin to Perugia and back will be at their own expense.
The course envisages a minimum of 7 and a maximum of 10 participants, selected among graduates interested in the subjects covered by the course offering.
Itis designed for a non-Italian-speaking audience with at least a C1 level of English proficiency, not necessarily belonging to the traditional student category, but rather individuals who, for various reasons and motivated by personal interests and passions, have an interest in the Italian language closely linked to key elements of Italian culture, particularly those related to food, wine, and hospitality.
- hold a Bachelor’s degree in any degree class
- be a resident outside Italy and not be a native Italian speaker
- have an English language proficiency at CEFR level C1
Note:
Applications will be ranked and selected according to the following priority criteria:
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Motivation expressed in the application and consistency with the curriculum vitae.
Applicants will be required to provide a clear statement of interest in the proposed experience by completing a short application form and attaching an English-language, EU-format CV.
The motivation statement must address the following points:- Previous knowledge and/or interest in topics related to the programme
- Interest in deepening knowledge of Italian language and culture
- If applicable, previous professional or personal experience in the programme’s sectors of interest (food, wine, Italian cultural heritage, local traditions)
- If applicable, interest in investing in or collaborating with Italian enterprises operating in the programme’s relevant sectors
- In the event of a tie in the evaluation, the order of receipt of applications will be used as a tiebreaker.
- Carefully read the Call for Applications
- Submit your application using the online form by 30 June 2026 (11:59 p.m. Italian time) at the latest
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 self-certification form, available in editable format, and attach it to the application form in the section Diploma Supplement / Degree Certificate.
The educational plan, both cultural and experiential in nature, offers a five-day consecutive programme of academic activities, comprising morning lectures (2 hours of theoretical classes and 2 hours of Italian language instruction) and afternoon hands-on workshops and guided tours to discover local food, wine, and artisanal excellence (4 hours), for a total of 8 hours per day (40 hours over 5 days).
This will be complemented by a full-day excursion on the sixth day to the area targeted by the Fenice project, designed to explore the region’s artistic and natural treasures, amounting to a further 8 hours’ commitment.
Lectures will be delivered in English and will include supporting instruction in Italian.
Workshops will include guided tastings of regional specialities (Prosciutto di Norcia PGI, other traditional local cured meats, Pecorino di Norcia PGI, Brancaleone di Norcia, Ricotta Salata di Norcia—Slow Food Presidium, Norcia lentils and other local pulses).
Experiential activities will be offered, such as cooking classes and black truffle hunting in Norcia.
The programme features meetings with producers and local community members, as well as further activities such as a visit to the Benedictine Abbey on the Monte and a tasting of beer brewed by Trappist monks; a visit to a dairy producing Ricotta Salata di Norcia, a Slow Food Presidium.
- 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 the relationships between local food practices, broader Italian traditions and global gastronomic influences, through direct study of communities and individuals in the region. - Understanding the factors shaping food and landscape
Recognising how environmental, socio-cultural and economic factors influence Umbrian and Italian food traditions, highlighting the interplay between territory, society and gastronomic production.
