Umbria Experience: an immersive journey through the cultural heritage of Umbrian cuisine and landscape

Attendance mode: in person 

Dates:27 September - 4 October 2026

Total duration: 48 hours

Venue: Norcia - Digipass

Participants: maximum 10 - minimum 7

Cost: free registration

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 explored in the training programme.

It is aimed at individuals who are not native Italian speakers but possess at least a C1 level proficiency in English. The course is not exclusively for traditional students, but rather for anyone who, for various reasons and through personal interests or passions, has a keen interest in the Italian language, especially in close connection with the distinctive cultural aspects of food, wine, and hospitality.

• hold a Bachelor’s degree in any field
• be 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:

1. Motivation given in the application and relevance to the curriculum vitae.
   Candidates will be required to justify 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 topics related to the programme
   • Interest in deepening knowledge of Italian culture and language
   • If applicable, previous professional or personal experience in the programme’s areas of relevance (food, wine, Italian cultural heritage, local traditions)
   • If applicable, interest in investing in or collaborating with Italian businesses connected to the local territory in areas relevant to the programme
2. If candidates have equal scores, the chronological order in which applications are received will be used as a tiebreaker.

1. Carefully read the Call for Applications
2. Submit your application via the dedicated online form no later than 30 June 2026 (11:59 p.m. Italian time)

The educational plan, which combines cultural and experiential elements, consists of a five-day consecutive programme of educational activities, featuring morning lectures (2 hours of theoretical instruction and 2 hours of Italian language classes) and afternoon experiential workshops and guided tours to discover the region’s renowned food, wine, and artisanal products (4 hours), for a total of 8 hours per day (40 hours in total over 5 days).

This will be complemented by a full-day visit on the sixth day to the area involved in the Fenice project, with the aim of exploring the artistic and natural excellence of the region, for an additional commitment of 8 hours.

Classes will be conducted in English and will include Italian language support.

Among the workshops, guided tastings of typical local products are planned (Prosciutto di Norcia PGI, other local cured meats, Norcia Pecorino PGI, Brancaleone di Norcia, Norcia Ricotta Salata Slow Food Presidium, Norcia lentils and other local legumes).

Experiential activities will also be offered, such as cooking classes and black truffle hunting in Norcia.

The programme includes meetings with producers and members of the local community, as well as additional activities such as a visit to the Benedictine abbey at Al Monte and a tasting of beer produced by the Trappist monks; and a visit to the creamery producing Norcia ricotta salata, a Slow Food Presidium product.

• Critical analysis of Umbrian food heritage
  Understanding and assessing the social and cultural characteristics that make Umbrian cuisine unique, with particular focus on the Norcia area.
• Exploration of cultural connections
  Identifying the links between local food practices, broader Italian traditions, and the influences of global gastronomic cultures, through direct study of local communities and individuals.
• Understanding the factors shaping food and landscape
  Recognising how environmental, sociocultural and economic factors influence Umbrian and Italian food traditions, highlighting the interplay between region, society and gastronomic production.

Scientific Committee
Antonio Allegra - Director (full professor at the University for Foreigners of Perugia, in the SSD PHIL-05/A (formerly M-FIL/06))
Toni Marino (associate professor at the University for Foreigners of Perugia, in the SSD COMP-01/A (formerly L-FIL-LET/14))
Aldo Stella (adjunct professor at the University for Foreigners of Perugia)
Maristella Mancino (sociologist and specialist social worker - National Executive Council SIMEN)
Innocenza Ritacco (chief psychologist at the Hospital "S.M. della Misericordia" in Perugia)