Intensive Course on Culture and Local Heritage Promotion
First edition, academic year 2025-2026
Ranking list (pdf)
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
During the days of teaching activities, meals (lunches and dinners), accommodation, travel, and transfers will be provided for participants.
Transfers are arranged between Perugia and Norcia (round trip), with a single group transfer scheduled at a time to be specified for all participants, as well as local transport within Norcia for project-related activities.
The journey from the participants' place of departure to Perugia and back will be at the participants' own expense.
The course requires a minimum of 7 and a maximum of 10 participants, selected among graduates with an interest in the topics covered by the programme.
It is aimed at 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 personal interests or passions, wish to engage with the Italian language, especially in close connection with cultural elements strongly associated with food, wine, and hospitality traditions.
- hold a Bachelor's degree in any field
- be a 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:
- Motivation expressed at the time of application and relevance to the curriculum vitae.
Candidates will be asked to demonstrate their interest in the proposed experience by completing a brief application form, to which a CV in English and in the European format must be attached.
The motivation statement should address the following points:- Prior knowledge and/or interest in the topics covered by the course
- Interest in deepening understanding of Italian language and culture
- If applicable, prior professional or personal experience in the course-related sectors (food, wine, Italian cultural heritage, local traditions)
- If applicable, interest in investing in or collaborating with Italian businesses in the course-related sectors
- In the event of a tie, priority will be given based on the chronological order of application submission.
- 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 and upload it in the application form under the Diploma Supplement / Degree Certificate section.
The educational program, which is both cultural and experiential, consists of five consecutive days of academic activities, including morning classes (2 hours of theoretical lectures and 2 hours of Italian language lessons) and afternoon experiential 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).
Additionally, there will be a full-day visit on the sixth day to the area targeted by the Fenice project, with the aim of exploring the region’s artistic and natural treasures, for an additional total commitment of 8 hours.
All lessons will be conducted in English, with supplementary instruction in Italian provided.
The workshops will include guided tastings of typical local products (Protected Geographical Indication Norcia Ham, other traditional cured meats, Norcia Pecorino PDO, Brancaleone di Norcia, Norcia Salted Ricotta – Slow Food Presidia, Norcia lentils and other local legumes).
Experiential activities will also be offered, such as cooking classes and black truffle hunting in Norcia.
The program features meetings with producers and local community members, as well as additional activities such as a visit to the Benedictine Abbey Al Monte with a tasting of beer brewed by Trappist monks; and a tour of the dairy producing Norcia salted ricotta, a Slow Food Presidia product.
- Critical analysis of Umbria's food heritage
Understand and assess the social and cultural characteristics that make Umbrian food unique, with a particular focus on the Norcia area. - Exploring cultural connections
Identify the links between local food practices, broader Italian traditions, and the influences of global culinary cultures through the direct study of local communities and individuals. - Understanding the factors shaping food and landscape
Recognize how environmental, sociocultural, and economic factors influence Umbrian and Italian food traditions, highlighting the interaction between region, society, and gastronomic production.
