Corso internazionale ONAS “Assaggi d’Europa e dal mondo” Focus speciale: Grecia

Corso internazionale ONAS “Assaggi d’Europa e dal mondo” Focus speciale: Grecia

Corso di Specializzazione

  • Dove:

    ON LINE
  • Date del corso:

    Sab 13/11/2021 - Dom 14/11/2021 - Sab 27/11/2021 - Dom 28/11/2021
  • Può iscriversi:

    Soci ONAS
  • Lezioni come da programma

  • Degustazioni come da programma

  • Box Assaggi

  • Certificazioni: Attestato di partecipazione

Head to head, Taiwan by D. Thompson
© Head to head, Taiwan by D. Thompson
  • Costo: € 200,00

    + quota associativa annuale: € 37,00
    (se non già versata)

ISCRIZIONI CHIUSE

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Info & Contatti

Segreteria ONAS
onas@onasitalia.org
(+39) 0172637204 (Mar-Gio)

PROGRAMMA

Sabato 13 Novembre 2021
Special Focus: GRECIA
ONAS in collaborazione con AGENFORM
  • Ore 09.30 - Saluti e introduzione dei lavori
    Nadia Marchisio, Presidente ONAS
  • Ore 09.35 - Grecia - Il territorio greco e i prodotti a marchio registrato
    Relatore: Nikos Fotiadis 1
  • Ore 11.00 - Chat dei corsisti
  • Ore 11.15 - Sessione di degustazione di 2 prodotti greci
    - Salsiccia stagionata dell’isola di Lefkada
    - Apaki di maiale dell’isola di Creta
  • Ore 12.30 - Pausa 
  • Ore 14.00 - Grecia - Esplorando la biodiversità: le razze locali per la produzione di prodotti tradizionali
    Relatore: Anagnostis Argiriou 2
  • Ore 15.15 - Chat dei corsisti
  • Ore 15.30 - Grecia - Processi tecnologici dei prodotti tradizionali
    Relatore: Ioannis Ambrosiadis 3
  • Ore 16.45 - Chat dei corsisti
  • Ore 17.00 - Sessione di degustazione di 2 prodotti greci
    - Louza dall’isola di Tinos
    - Syglino della Penisola di Maina
  • Ore 18.00 – Chiusura lavori

Interprete: Maggie Koutsomichali (greco).


Domenica 14 Novembre 2021
ONAS International
  • Ore 09.30 - Spagna - L’arte del cortador
    Relatore: Pedro Jose Perez Casco
    Responsabile formazione dell’Asociacion Nacional de Cortadores de Jamon
  • Ore 10.15 - Portogallo - La razza Alentejana
    Relatore: Diogo Campos
    Direttore dell’Associação Nacional de Criadores de Porco Alentejano (ANCPA)
  • Ore 11.00 -  Germania - Dal recupero della razza Swabian-Hall ai progetti etici: il racconto di Rudolf Bühler
    Relatore: Rudolf Buhler
    Fondatore e Presidente dell’Associazione degli allevatori del maiale Swabian Hall
  • Ore 11.45 - Francia - La salumeria corsa dal maiale di razza Nustrale
    Relatore: Marc Poggi
    Direttore del Syndicat AOC Charcuterie Corse
  • Ore 12.30 - Pausa
  • Ore 14.00 - Le regole kosher e i salumi della tradizione ebraica
    Relatore: Daniel Tsur
    Veterinario per 37 anni, gestisce ora l’agriturismo Invito sul Lago di Tiberiade
  • Ore 14.45 - Ore 15.30 - Sessione di degustazione:
    • 3 prodotti kosher
      - Corallina bovina
      - Salame bovino
      - Pancetta di vitella
    • 1 Prodotto Lituano
      - Lietuviškas Skilandis
  • Ore 17.00 – Chiusura lavori

Interpreti: Maria Grazia Cito (inglese), Maria Cristina Mamusa (francese), David Vizcarra (spagnolo)


Sabato 27 novembre 2021
ONAS International
  • Ore 9.30 – Lapponia - I salumi del Paese di Babbo Natale: la carne di renna e le tradizioni della Lapponia
    Relatore: Petri Huhta
    Lapin Liha, Rovaniemi, Finlandia
  • Ore 10.15 - Norvegia - Fenalår fra Norge IGP e i salumi della tradizione vichinga
    Relatore: Per Berg
    CEO Fenalår fra Norge Association
  • Ore 11.00 - Lituania
    Relatore: Christian Giuffredi
    Inquadramento del territorio
  • Ore 11.20 - Lituania - Lietuviškas Skilandis STG e i salumi della Lituania
    Relatore: Birute e Valeras Tamosiunas
    Salumificio Kadagine. Piccola azienda biologica a conduzione familiare (Vilnius)
  • Ore 11.45 – Lituania - Le razze autoctone lituane: il Bianco Lituano e il Wattle lituano
    Relatore: Violeta Razmaite
    Animal Breeding and Reproduction Division-Institute of Animal Science, Lithuanian University of Health Sciences (Kaunas)
  • Ore 12.30 – Pausa
  • Ore 14.00 - USA - La razza Wattle americana
    Relatore: Grace Frank
    Board Member del Red Wattle Hog Association (RWHA), allevatrice di quarta generazione, Az. Land to Table (Tennessee)
  • Ore 14.45 – Sessione di degustazione di 2 prodotti norvegesi
    - Fenalår fra Norge
    - Fenalår fra Norge speziato
  • Ore 16.45 – Chiusura lavori

Interprete: Maria Grazia Cito (inglese).


Domenica 28 novembre 2021
ONAS International
  • Ore 9.30 - Armenia - La Basturma e le tradizioni norcine armene e caucasiche
    Relatore: Genrik Vardarian
    Salumificio ARMENI
  • Ore 10.15 - Austria - The Austro-Hungarian traditions through the eye of 5-generation producers: ham and würst
    Relatore: Roman Thum
    Rappresentante di quinta generazione dell’azienda Thum Schinken fondata nel 1860 da Raimund che portò per la prima volta a Vienna la ricetta del prosciutto fatto a mano dalla Boemia.
  • Ore 11.00 – Sud Africa - I salumi da animali selvatici del Karoo
    Relatore: Gordon Wright
    Chef, produttore artigianale di salumi, attivista food, autore di 2 importanti libri sulla cucina tradizionale del Karoo, membro del Consiglio Nazionale Slow Food International South Africa – (Graaff Reinet)
  • Ore 12.00 - Italia - Storia e origini della carne secca
    Relatore: Carlo Schizzerotto
    CEO di 25 Snack: The Italian Jerky
  • Ore 12.30 - Sessione di degustazione di 4 prodotti: 
    - Sudziuch armeno
    - Basturma armena
    - Billtong sudafricano (prodotto in Italia su ricetta di Gordon Wright)
    - Coppiette di maiale italiane
    Ai partecipanti sarà distribuita la ricetta del billtong messa a punto dallo Chef Gordon Wright.
  • Ore 13.00 - Pausa
  • Ore 14.30 - Test (30 domande a risposte multiple)
  • Ore 15.30 - Interventi su schede e test
  • Ore 16.30 - Chiusura evento.

Interpreti: Maria Grazia Cito, Lodovico Tamagnone (inglese).


Special focus: GRECIA
  1. Chef Nikolaos Fotiadis
    Chef Nikolaos Fotiadis studied at the School of Tourism of Parnitha as well as at the School of Cooks of the Armed Forces. He has won a Michelin star (2002), 2 gold hats (2006 and 2009) and dozens of other awards in Greece and abroad.
    He is the Executive chef of the Bank of Greece, Chairman of the "Brigade" Nutrition Professionals Group, he is a certified inspector of the I.S.O. 22000 (IRCA A17365), professor at the cooking school "Le Monde" from 2000 to 2010 He has worked in well-known restaurants in Greece and today he creates the menus of many restaurants. At the same time, he worked as a technical consultant in food businesses.
    He has participated as a speaker in many seminars for catering professionals. He has also taken part in dozens of events on local products in collaboration with educational institutions in Greece for the purpose of training and informing catering professionals and academics such as the event "Vineyard and wine in Greece ”(Teloglion Institute of Arts, AUTh 2014).
    He has been a judge in gastronomic competitions in Greece (100restaurant Awards, Estia Awards, Meat days (judge of organoleptic elements in 3 of the 5 exhibitions), Tsakonian eggplant festival, 4th International gastronomy festival (2006), pan-Hellenic culinary art festival (2004).
    He is the author of two cookbooks, "Olive and Rice" (2009), which analyzes the common gastronomic aspects of the cultures of Greece and China and "Music Circumcision" (2016) a collection that includes rare recipes. It is worth noting that the latter received an audience award from the company Public (2017).
    Lecturer at conferences and Executive chef at gastronomy festivals, either as a collaborator of scientific bodies (on the subject of Greek breakfast) and at conferences of SETE (on the subject of gastronomic tourism) while participating in research on organoleptic product ingredients in collaboration with the TEI Athens.
    He had a presence at the TIF with a live cooking presentation on "Ancient Greece and China at the same table" and gave an interview to a similar Chinese media (2010). He collaborated with EOT as an inspector, with the aim of recognizing the quality of Greek cuisine and took part in the program of the Ministry of Health of Cyprus entitled "Food profit" for the promotion of the Mediterranean diet with rapporteur Ms. Trichopoulou.
    Nikos Fotiadis, participates in WWF campaigns for the purpose of proper fishing (2018). 
    He has been a keynote speaker in a series of seminars on cutting & anatomy of meat from SOPEXA (2005-2006) as well as in a seminar for catering professionals, students and graduates of the LE MONDE school on "The Roe".
    He has also coached teams in national competitions of young chefs from which he managed to win 4 medals, three gold, one silver and one bronze. Participation in the educational festival of cooking and nutrition for young children in collaboration with Giannis Baxevanis (2008) and in the festival of child nutrition and cooking in the camps of the Bank of Greece (2009).

  2. Prof. Anagnostis Argiriou
    Dr. Anagnostis Argiriou got his Doctor of Biological Sciences degree cum laude in 1996 and his Ph.D. in Biochemistry and Medical Biotechnology in 2001 in Italy. From 2006 to 2020 worked as Senior Scientist at the Centre for Research and Technology Hellas – Institute of Applied Biosciences, where he holds the position of Deputy Director.
    In 2020 accepted the position of Full Professor at the Department of Food Science and Nutrition (FNS) of the University of the Aegean in the thematic area of Management of Innovation in the Agri-Food. His scientific interests are concentrated in the wide area of food systems and bioeconomy. The fields of prevailing interest are the study of genetic and epigenetic regulation of metabolic pathways in humans, plants and animals related to nutrition, exploitation of genomic and proteomic technologies to improve plants and animal qualitative traits and nutritional characteristics and molecular based methods for food traceability. He has several years of teaching experience in academic institutions and is the author of numerous scientific publications on internationally reputed journals. In the last five years, he participated as coordinator or researcher in twenty-nine European and National research programs. 

  3. Prof. Dr Ioannis Amvrosiadis
    Dr. Ioannis Amvrosiadis is former Professor at the Faculty of Veterinary Medicine of the Aristotelian University of Thessaloniki. He completed his postgraduate studies at the Federal Meat Research Institute of KULMBACH in Germany and received his doctorate in 1981 from the Veterinary School of the Free University of Berlin. He continued to work at the above research center on a scholarship from the Adalbert Raps Stiftung until May 1983. His research interests focus on the production of meat and meat products as well as of new innovative meat products. Dr. Amvrosiadis has been a reviewer in 8 international and greek scientific journals and was member of the Editorial board in two of them. He has given over 40 lectures at universities, workshops, conferences and various organizations. He was a associate-taster of the German Agricultural Society (DLG, Deutsche Landwirtschaft Gesellschaft), for the organoleptic evaluation of sausages, meat preparations and ready to eat meals, from 1978-1982. From 1986 to 1989 he was the production manager of the meat industry KRESER and in 1987 he was trainer on issues related to slaughter technology and meat technology. He was member of the team for the preparation of the curriculum at IEK in the field "Meat and poultry technologist", special associate of the company DQS, which carries out certifications of quality assurance systems according to ISO 9000 and member of the food control committee of the student’s restaurant of AUTh. As a research associate of the Greek branch of the German CMA, he participated in the training (food safety, HACCP systems), of professional groups dealing with food and was an instructor in the EFET seminars for the training of his staff. He has participated also in the working group of EFET for the change of chapters 89-91 of the Food and Beverage Code. He was a member of the "Food for Life" working group of SEVT, as well as of the Scientific Council of EFET and ELGO DIMITRA. In recent years he organizes the organoleptic evaluation of Greek meat products in the context of the annual exhibition "Meat Days". His published work exceeds 80 papers in reputable scientific journals, and he is a co-author of 2 books on meat technology and the only author of the book "Development, implementation and control of the HACCP system".

L’elenco degli interventi e la lista dei prodotti in degustazione potrebbero subire qualche lieve variazione.

Box Assaggio

Sappiamo bene quanto è importante per un assaggiatore il momento della degustazione.
Per questo motivo selezioniamo e acquistiamo salumi confezionati rigorosamente sottovuoto e spediti in contenitore isotermico con Corriere Espresso prima dell'inizio del corso direttamente a casa tua!

Contenuto del Box Assaggio

  • Salumi in degustazione
  • Pubblicazioni ONAS
  • Gadget ONAS

ONAS Academy

La piattaforma ONAS Academy è l'Aula virtuale per i corsi online.
Lezioni con i docenti  rigorosamente dal vivo" e con funzioni create appositamente per abbattere le distanze e garantire a  chi segue da casa la massima interattività, per un apprendimento, chiaro, efficace e completo!

  • Link diretto alle lezioni "LIVE"
  • Chat interattiva con i docenti
  • Materiale didattico completo
  • Degustazione guidata dal vivo con funzioni per interagire da casa!
  • Compilazione delle schede di degustazione on-line con web app dedicata
  • Videoguide per i ripassare in autonomia le principali Tecniche di Assaggio
  • Incontro di benvenuto per conoscersi e risolvere problemi tecnici