Unistrapg, Made in Italy, Food and Hospitality

The collaboration between local companies and the Degree Course Made in Italy, Food and Hospitality (MICO) of the University for Foreigners of Perugia continues.

Over the past few days, Molini Fagioli – a milling company based in Magione – organized a special event for the students of MICO on the processing techniques of the confectionery making art dedicated to Panettone and to the innovating products offered within the quality food market.

Part of the Agugiaro e Figna group, at the top of the national market for the production of flours and mixtures of the highest quality, the Umbrian company invited the students of MICO to a full immersion of an entire day on the production methods of Panettone Pop. Although it derives from the best Italian food tradition, it is a product that is also commercially interesting in areas that revisit the concept, opening up to flavor contrasts and gourmet innovations that make this product capable of providing real taste experiences.


Press Office Umbriajournal / University for Foreigners of Perugia


Thursday, September 23, 4:00 p.m. Taverna Ammanniti

Food Experience of Università dei Sapori, Molini Fagioli and Pasta 1.61 with master chef Raimondo Mendolia and nutritionist Dr. Valentina Di Tomaso. 

“Prevention with gold drawn half-sleeves pasta: a dish of Wellness and Prevention in Nutraceutical key”.

Saturday, September 25 at 6:30 pm stage of Palazzo Trinci – Piazza della Repubblica

Cooking show of Università dei Sapori and Molini Fagioli with master chef Raimondo Mendolia

“Porchetta filled Ravioli with Umbrian Caciotta cheese fondue, Black Truffle and Pork Rind Powder”.

“Bread, Wine and Oil” – Ancient Identities and New Paradigms

University meets Enterprises and their Research

Palazzo Gallenga Stuart piazza Fortebraccio (PG) – Friday, September 24th, 2021, from 6pm to 8pm

Tastings, debates, and information on the possible future of Italian food and wine.

In collaboration with: Molini Fagioli, Chiesa del Carmine, Le Pietraie Sambuchi, Archeo Food

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