Intensive Cultural and Local Promotion Course
First edition, academic year 2025-2026
Ranking list (pdf)
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 days of instructional activities, meals (lunches and dinners), accommodation, travel, and transfers will be provided to participants.
Transportation will be arranged from Perugia to Norcia and back, with a single transfer for both outbound and return journeys at a time to be determined for all participants, as well as local transfers in the Norcia area for activities scheduled as part of the project.
The cost of travel from participants' place of origin to Perugia and back will be borne by the participants themselves.
The course is designed for a minimum of 7 and a maximum of 10 participants, selected from among graduates who are interested in the topics covered by the training programme.
Itis aimed at a non-native Italian-speaking audience with at least a C1 level of English proficiency. The course is not necessarily intended for traditional students, but rather for individuals who, for various reasons and out of personal interests and passions, demonstrate a keen interest in the Italian language, especially in connection with cultural aspects that are closely linked to Italy’s renowned gastronomic and hospitality traditions.
- hold a Bachelor’s degree in any discipline
- be a 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 expressed in the application and consistency with the curriculum vitae.
Candidates will be asked to clearly state their motivation for participating in the proposed program by completing a brief application form, to which a CV in English and in the European format must be attached.
The motivation statement must address the following points:- Previous knowledge and/or interest in topics related to the course
- Interest in learning more about Italian culture and language
- If applicable, previous professional or personal experiences in sectors relevant to the course (food, wine, Italian cultural heritage, local traditions)
- If applicable, interest in investing in or collaborating with Italian companies related to the course sectors
- In the event of a tie, the date and time of application submission will be used as the deciding factor.
- carefully read the admission notice
- submit the application using the dedicated online form no later than 30 June 2026 (11:59 p.m. Italian time)
Those who are unable to provide a copy of their degree certificate or an official certification issued subsequently by the university where the degree was obtained may complete and sign the self-certification form provided in editable format and attach it to the application form in the section Diploma Supplement / Degree Certificate.
The educational program, both cultural and experiential in nature, consists of five consecutive days of academic activities, divided into morning classroom sessions (2 hours of theoretical lessons and 2 hours of Italian language instruction) and afternoon experiential workshops and guided tours exploring local food, wine, and artisanal specialties (4 hours), for a total of 8 hours per day (40 hours over 5 days).
This will be complemented by a full-day visit on the sixth day to the area targeted by the Fenice project, with the aim of discovering the region's artistic and natural treasures, for an additional commitment of 8 hours.
Lessons will be conducted in English and will include Italian language support.
The workshops will feature guided tastings of local products (IGP Norcia ham, other typical local cured meats, IGP Norcia pecorino cheese, Brancaleone di Norcia, Norcia salted ricotta cheese - Slow Food Presidia, Norcia lentils and other local legumes).
Experiential activities will be offered, such as cooking classes and black truffle hunting in Norcia.
The program includes meetings with producers and members of the local community, as well as additional activities such as a visit to the Benedictine Abbey on the Mount with a tasting of beer brewed by the Trappist monks, and a tour of the local dairy producing Norcia salted ricotta cheese (Slow Food Presidia).
- Critical analysis of the Umbrian food heritage
Understanding and assessing the social and cultural characteristics that make Umbrian cuisine unique, with particular attention to the area of Norcia. - Exploring cultural connections
Identifying the links between local food practices, broader Italian traditions, and the influences of global gastronomic cultures through direct study of communities and individuals in the region. - Understanding the factors shaping food and landscape
Recognising how environmental, socio-cultural, and economic elements influence Umbrian and Italian food traditions, with a particular focus on the interaction between territory, society, and gastronomic production.
