Intensive Cultural and Local Promotion Course
First edition, academic year 2025–2026
Ranking list (pdf)
Delivery mode: in person
Dates: 27 September – 4 October 2026
Total duration: 48 hours
Venue: 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 transfers.
Transfers from Perugia to Norcia and back are included, with a single journey for both outbound and return at a time to be arranged for all participants, as well as local transfers in Norcia for the activities planned within the project.
The journey from participants’ place of origin to Perugia and back will be at their own expense.
The Degree Programme requires a minimum of 7 and a maximum of 10 participants, selected from among graduateswith an interest in the topics explored within the course offering.
It is intended for a non-native Italian-speaking audience with at least a C1 level of English proficiency. Participants are not necessarily traditional students, but rather individuals who, for various reasons and due to their personal inclinations and passions, have an interest in the Italian language in close connection with cultural elements that are also strongly characteristic of food, wine and hospitality culture.
- hold a Bachelor’s Degree in any subject area
- be resident outside Italy 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:
- Motivation demonstrated in the application and consistency with the curriculum vitae.
Applicants will be required to clearly state their motivation for participating in the proposed programme by completing a brief application form, to which a CV in English, using the European format, must be attached.
The motivation statement should address the following points:- Previous knowledge and/or interest in the topics covered by the programme
- Interest in exploring and learning about Italian language and culture
- If applicable, previous professional or personal experience in the areas related to the programme (food, wine, Italian cultural heritage, local traditions)
- If applicable, interest in investing in or collaborating with Italian enterprises linked to the region in the programme’s areas of focus
- In the event of a tie in scores, applications will be prioritised according to the date and time of submission.
- carefully read the Call for Applications
- submit your application using the dedicated online form by 30 June 2026 (11:59 PM Italian time) at the latest
Those who are unable to attach a copy of their awarded degree certificate or a post-issued certificate from the University where the degree was obtained may complete and sign the self-certification form provided in editable format, attaching it in the application form under the section Diploma Supplement / Degree Certificate.
The educational programme, with a cultural and experiential focus, consists of a five-day schedule of consecutive teaching activities, divided into morning lectures (2 hours of theoretical lessons and 2 hours of Italian language classes) and afternoon experiential workshops and guided tours exploring the region’s outstanding food, wine, and artisanal products (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 involved in the Fenice project initiative, aimed at discovering the region’s artistic and landscape highlights, for an additional commitment of 8 hours.
The lectures will be conducted in English and will include supplementary instruction in Italian.
The workshops will feature guided tastings of typical local products (IGP Norcia Ham, other traditional cured meats, IGP Norcia Pecorino cheese, Brancaleone di Norcia, Ricotta Salata di Norcia—Slow Food Presidium, Norcia lentils and other local pulses).
Experiential activities on offer will include, for example, 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 Ricotta Salata di Norcia, a Slow Food Presidium.
- Critical analysis of Umbrian food heritage
Understanding and evaluating the social and cultural factors that make Umbrian cuisine distinctive, with particular focus on the Norcia area. - Exploring cultural connections
Identifying the links between local food practices, broader Italian traditions and influences from global gastronomic cultures, through direct research with local communities and individuals. - Understanding the factors shaping food and landscape
Recognising how environmental, sociocultural and economic elements influence food traditions in Umbria and Italy, highlighting the interaction between landscape, society and food production.
