International Academy of cheese making art

ACCADEMIA INTERNAZIONALE DELL’ARTE CASEARIA
INTERNATIONAL ACADEMY
OF CHEESE MAKING ART
ASSOCIATION FOR SOCIAL PROMOTION
ACCADEMIA INTERNAZIONALE DELL’ARTE CASEARIA
Via Cervano 85 – 31020 Bagnolo San Pietro di Feletto TV - Tel/Fax +39 0438 21355
www.accademiacasearia.com - accademia.artecasearia@gmail.com
ACCADEMIA INTERNAZIONALE DELL’ARTE CASEARIA
Since the end of December 2011 AFR (RURAL FAMILIES ASSOCIATION) together with a group of friends and supporters
created the association for the social promotion called “International Academy of cheese making art” placed in Bagnolo
(San Pietro di Feletto town) in the dairy Perenzin Latteria.
This enterprise was founded with the intention of developing the learning project for the milk working and
transforming, that was projected for young people of Italian origin living in Chipilo (Mexico) , exactly in Puebla Town, at
the beginning of the year 2010.
Other learning journeys were realized in Italy too, Treviso and Belluno Province. AFR represents together with CEFAL in
Bologna, one of the partners of the educational projects called “Gra-Mas”, carried out in Mexico with the Work Ministry
funds for educating Italian people living out of EU states.
Transferring the experience of our territory with the possibility of offering training, on international level basis, for the
farm and zoo-technic sector that needs innovation, or on regional level, in the north of Italy where there is no schools
for the cheese making, has driven AFR to go on with the training activity that received a great success in Mexico.
The educators, especially those of Perenzin dairy involved in the Mexico project for the technical training, have given
their availability, experience and rooms, that have been recently modernized, to start the Academy and its activities.
The purpose of the association is research, study, educational processes, development of the cheese making art and the
food and drink culture, and their practise. The Academy recovers every aspect of the cheese making art and food and
drink culture thanks to the exchange of experience, fairs, meetings, congresses…the goal is to give value to national and
international relationships among people and cultural authorities of the farm sector, to meet the requests coming from
the rural branch, and most of all from the youth.
Our courses, which begun in 2012, were attended by over 150 students from all over Italy. The school name is growing
in a very considerable way and now it is extending beyond national boundaries.
The course, which lasts 46 hours, is open to everyone and it is addressed to a group of maximum 12 participants. It
takes place in Bagnolo (S. Pietro di Feletto – TV- ) at Perenzin Latteria (via Cervano 85).
The theoretical lessons will be taught by lecturers or professional technicians of the dairy field, while the practical ones
will be held by Carlo Piccoli, master cheese maker award winning of the “Miglior Professionista del Formaggio nel 2012”
(Best cheese professional of 2012) by school Alma of Parma and he is also the Accademia director.
Schedule:
Morning from 8.30 a.m. to 1.15 a.m. – afternoon from 2.45 p.m. to 5.30 p.m.
Silvano Possagnolo
AIAC President
ACCADEMIA INTERNAZIONALE DELL’ARTE CASEARIA
Via Cervano 85 – 31020 Bagnolo San Pietro di Feletto TV - Tel/Fax +39 0438 21355
www.accademiacasearia.com - accademia.artecasearia@gmail.com
ACCADEMIA INTERNAZIONALE DELL’ARTE CASEARIA
ASSOCIAZIONE FAMIGLIE RURALI SINISTRA PIAVE
AFR (RURAL FAMILY ASSOCIATION) - NO PROFIT ORGANIZATION
www.afrsinistrapiave.it – afr.posta@gmail.com
AFR is an association that develops the value of human beings in their rural background.
It was founded at the agriculture school in Colle Umberto (TV) in the year 1968, thanks to the social and
pedagogical experience of the rural families schools.
Their value is recognizing the rural society and the signs it left during the time.
The rural families association (from the left side of the Piave river area) has no profit purpose but proposes
the following goals directly, with agreements or contracts, with both public or private authorities:
Giving value to the family and the rural system
Creating educational activities in reference with both technical-economic and social-cultural aspects,
involving specialists and/or skilled organizations: volunteers organization, international too, school entities,
universities or aid agencies, and more..
Supporting every possible promotion for the rural background: projects for specific sectors,
developments, stands for families, young and old people, meetings and other ventures with institutional
purposes.
The association can do every economic, financial, securities and estate operations to better the management
and recruitment of necessary resources for institutional purposes.
To summarize, the association can organize the following activities, economic too:
Developing rural-touristic, wine and food , touring and social-touristic activities.
Managing holiday houses, community and sportive centres.
Organizing events, meetings, workshops, festivals, championships, congresses, parties and every type
of promotional activities.
Promoting and publishing, with different medias, the activities of both the association and the other
subjects.
Creating learning activities for students, teachers, and educational and socio-cultural activities.
Collaborating with public and private corporations for the promotion and improvement of
environmental, cultural, sportive, touristic and entertaining activities.
ACCADEMIA INTERNAZIONALE DELL’ARTE CASEARIA
Via Cervano 85 – 31020 Bagnolo San Pietro di Feletto TV - Tel/Fax +39 0438 21355
www.accademiacasearia.com - accademia.artecasearia@gmail.com
ACCADEMIA INTERNAZIONALE DELL’ARTE CASEARIA
PERENZIN LATTERIA SRL
www.perenzin.com – info@perenzin.com
The cheese processes are artisanal and are supervised by Carlo Piccoli, a professional of thirty years
experiences acquired in all dairy chain: milk collection, cheese making, aging, affining, and retailing.
With the knowledge acquired during these years and the benefit of having attended training and refresher
courses held by leading Italian authorities on cheese technology, he has become a leading expert in the field
of artisanal cheese production, and is also a holder of the ONAF “master cheese taster” diploma.
We consider our cheeses as “creatures”, rearing them to the right stage of maturation.
The singular merit of our company is the ability to keep “creating” new cheeses: innovative products,
certainly,
but
always
firmly
linked
to
local
history
and
traditions.
Enthusiasm, knowledge of the trade in all its aspects, and an appetite for study, research and experiment have
combined to place Perenzin among the premier Italian dairy enterprises in terms of product range.
In our portfolio there are more than 50 recipes.
To this day we supply organic specialized shops of all over Italy, exporting our products in Europe and
overseas.
Carlo Piccoli and Emanuela Perenzin were awarded as “Migliori Professionisti d’Italia” (Best Italian
Professionals) in 2012, which was an Alma Caseus contest organized by the international school of Italian
cooking).
ACCADEMIA INTERNAZIONALE DELL’ARTE CASEARIA
Via Cervano 85 – 31020 Bagnolo San Pietro di Feletto TV - Tel/Fax +39 0438 21355
www.accademiacasearia.com - accademia.artecasearia@gmail.com

Download Report