Intensive cultural and local promotion course
Avviso
Si informa che la graduatoria dei candidati ammessi al corso Umbria experience sarà pubblicata entro il 24 luglio 2026.
Please be informed that the list of candidates admitted to the Umbria Experience course will be published by July 24, 2026.
First edition, academic year 2025-2026
Teaching mode: 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 teaching activities, participants will be provided with meals (lunches and dinners), accommodation, travel and transfers.
Transfers from Perugia to Norcia and back are arranged, with a single scheduled departure and return time for all participants, which will be communicated in due course. Local transfers within Norcia related to the project activities are also provided.
Travel expenses to and from Perugia from participants' home locations are the responsibility of the participants.
The programme requires a minimum of seven and a maximum of ten participants, selected from graduates with an interest in the topics addressed in this educational offering.
Itis aimed at individuals who are not native speakers of Italian but have at least a C1 level of proficiency in English. Participants do not necessarily need to fit the traditional student profile, but rather should be individuals who, for different reasons and personal interests, are passionate about the Italian language and its close ties to distinctive cultural elements, particularly in the field of food, wine, and hospitality.
- hold a Bachelor’s degree in any degree class
- reside outside of 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 at the application stage and alignment with the curriculum vitae.
Candidates will be required to clearly articulate their motivation for participating in the proposed experience by completing a brief application form and attaching a CV in English, formatted according to the European standard.
The motivation statement should address the following points:- Existing knowledge and/or interest in topics relevant to the course
- Interest in learning more about Italian culture and language
- If applicable, previous professional or personal experience in sectors relevant to the course (food, wine, Italian cultural heritage, local traditions)
- If applicable, interest in investing in or collaborating with Italian businesses operating in sectors relevant to the course
- Where candidates have the same score, applications will be prioritised by date and time of 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 awarded degree certificate or a subsequent certification issued 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 Diploma Supplement / Degree Certificate section.
The educational plan, with both cultural and experiential components, comprises a five-day programme of consecutive academic activities, structured into morning lectures (2 hours of theoretical classes and 2 hours of Italian language instruction) and afternoon experiential workshops and guided tours exploring local food, wine excellence, and artisanal specialities (4 hours), for a total duration 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 involved in the Fenice project, aiming to discover the region’s artistic and landscape highlights, for an additional commitment of 8 hours.
All lectures will be conducted in English, with complementary support in Italian language instruction.
The workshops will include guided tastings of typical local products (Prosciutto di Norcia IGP, other regional cured meats, Pecorino di Norcia IGP, Brancaleone di Norcia, Ricotta Salata di Norcia—Slow Food Presidia, Norcia lentils, and other local pulses).
Experiential activities such as cooking classes and black truffle hunting in Norcia will also be offered.
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 Al Monte with tasting of beer brewed by Trappist monks, and a tour of the local dairy producing Ricotta Salata di Norcia—Slow Food Presidia.
- Critical analysis of the Umbrian food heritage
Understanding and evaluating the social and cultural characteristics that make Umbrian food unique, with particular focus on the Norcia area. - 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 area. - Understanding the factors shaping food and landscape
Recognising how environmental, sociocultural and economic factors influence food traditions in Umbria and Italy, highlighting the interplay between territory, society and gastronomic production.
