Tuesday 20 February inauguration of the 2023-2024 academic year at the University of Gastronomic Sciences of Pollenzo, with the Lectio Magistralis of Prof. Alberto Capatti,[...]

Tuesday 20 February inauguration of the 2023-2024 academic year at the University of Gastronomic Sciences of Pollenzo, with the Lectio Magistralis of Prof. Alberto Capatti, first rector of the university

The inauguration ceremony of the 2023-24 academic year will take place on Tuesday 20 February at 11.15 am in the Sala Rossa of the 'Agenzia di Pollenzo'.

The ceremony opens with a speech by the Rector Prof. Bartolomeo Biolatti, followed by the Lectio Magistralis of the guest of honour, prof. Alberto Capatti, first rector of the Pollenzo university.

The morning is closing with the speech of the president of the University of Gastronomic Sciences Carlo Petrini.

Alberto Capatti

University professor of French language and literature, he made his debut in the field of gastronomy with the book "Le goût du nouveau" (Albin Michel 1989). He was the editor in chief of the monthly magazines "La Gola" and "Slow". He lectured history of cooking and gastronomy at the University of Gastronomic Sciences of Pollenzo, of which he was the first Rector.

He is part of the scientific committee of Casa Artusi and the Gualtiero Marchesi Foundation: he was also a member of the Institut Européen d'Histoire et des Cultures de l'Alimentation (IEHCA) in Tours (France).

He published with prof. Massimo Montanari "La cucina italiana: storia di una cultura " (Laterza, 1999), a work translated into several languages, including French, English, Spanish, Russian, Japanese.

He edited the edition with commentary of "La scienza in cucina" by Pellegrino Artusi (BUR 2010).
His other important works: "La storia della cucina italiana" (Tommasi 2014) and "Vegetit - le avanguardie vegetariane in Italia" (Cinquesensi 2016), both translated into French with the title "Manger italien: Histoire d'un art de vivre, du XXe siècle à nos jours" (Presses Universitaires François-Rabelais 2023), "Mangiapensieri, lessico immaginario del cibo" (DeriveApprodi 2017).

In 2019 he published the biography " Pellegrino Artusi - il fantasma della cucina italiana " for Mondadori.
For Slow Food Editore he published "L'osteria nuova" (2000), "Il boccone immaginario, saggi di storia e letteratura gastronomica" (2010), "La Ricetta della ricetta" (2020), "Piccolo atlante dei cibi perduti" ( 2022) and soon to be published "La Storia del panino italiano" (2024).