Italy, a Country to Savor

"The kitchen itself is science, it is up to the cook to make it become art" (G.Marchesi)

“CiBi. Art and science of food” proposes a path that enhances these differences and allows students to see and meet the protagonists of Italian cuisine; from chefs to farmers, from the starred restaurant to the stables where the Lombard cheese is born, from the blogs dedicated to food to the maccaroni of the film An American in Rome by Alberto Sordi.

The proposal revolves around three training methods: the classroom, the companies, the kitchen. The goal is to present our country, and the Lombardy region in particular, through the culinary traditions: the synthesis of unique stories and territories.

The aim is to explore the agri-food system in its different territorial expressions, identifying and enhancing good practices and innovative solutions, to promoting a conscious knowledge of the supply chain and a true food farming culture.