L'Italo-Americano

THURSDAY, JUNE 25, 2026 www.italoamericano.org 28 L'Italo-Americano SAN FRANCISCO ITALIAN COMMUNITY teaching," Ceratto notes. "The faculty is entirely separate from these dynamics, there is no outside influence, involve- ment, or decision-making coming from outside the fac- ulty, which is completely free and independent." Instead of influencing cur- r i c u l u m , t h e s e c o r p o r a t e partners offer specialized know-how, providing intern- ships and hiring graduates at an exceptionally high rate within a year of graduation. This wall between funding and academic integrity has fueled a stellar reputation, turning the small Piedmon- tese campus into an interna- tional melting pot. Out of a student body of roughly 450 total students, nearly 45% arrive from outside of Italy. R e m a r k a b l y , t h e U n i t e d States stands as the universi- ty's number-one country of origin for foreign students. In their intensive, one-year mas- ter's programs, the interna- tional presence frequently spikes to 80%. This global d e m o g r a p h i c d i v e r s i t y i s made possible by a scholar- ship program that funds 20% of the student body, drawing talent not only from high- income nations like the US b u t a l s o f r o m d e v e l o p i n g regions across Africa and Southeast Asia. The universi- ty's World Food Studies pro- gram welcomes two presti- gious American Fulbright scholars to its campus every single year. " T h e r e l a t i o n s h i p w i t h Richard Armanino dates back until 2017 that the Italian Ministry officially recognized gastronomic sciences as a dis- tinct academic faculty. Today, the path set by Pollenzo has inspired 17 other universities across Italy to establish their own three-year bachelor's degree programs in Gastro- nomic Sciences and Cultures. I n t h i s c o n t e x t , P o l l e n z o remains the center of this global academic movement. One of the most striking elements of UNISG's institu- tional DNA is its unique busi- ness model, a hybrid struc- ture that Ceratto manages on a daily basis. Operating as a private, non-profit institu- tion, the university receives minimal financial support from the public sector or the Italian Ministry. More than 25% of its annual economic requirements must be met through strategic corporate partnerships and targeted fundraising initiatives. Managing a network of over 150 corporate partners who collaborate with the uni- v e r s i t y o n a p e r m a n e n t , ongoing basis, Ceratto serves as the trade union linking the lecture hall to the commercial sector. However, navigating the intersection of corporate sponsorship and higher edu- cation requires a delicate bal- ance, one that Ceratto fre- q u e n t l y f i n d s h i m s e l f clarifying for American audi- ences who are accustomed to different institutional dynam- ics. "The university is totally free, whether you are looking at research, academia, or t o a p r e - C O V I D v i s i t i n 2 0 2 2 , " C e r a t t o r e c a l l s . " I hosted Richard here for a visit, along with an incredible c o m p a n y t h a t a c t u a l l y brought him to Pollenzo to discover our reality." That c o m p a n y w a s n o n e o t h e r than MoleCola, the artisanal, award-winning Italian cola made in Turin. "We have kept in touch ever since," Ceratto says. The 2026 Italfoods Spe- cialty Food Show marks a turning point for UNISG's institutional trajectory in North America. The universi- ty has established a dedicated development fund on Ameri- can soil, structured to allow them to fundraise for interna- tional scholarships with the same tax-exempt ease as a domestic US non-profit orga- nization. True to the spirit of Italian hospitality, the celebration of this culinary and academic bridge extends far beyond the beautiful trade show floor at F o r t M a s o n . O n M o n d a y evening, an intimate commu- nity gathering took place on t h e t h i r d f l o o r o f N o r t h Beach's historic Fugazi Build- ing, a space known as the home of Italian Community Services. Organized alongside l o c a l c o m m u n i t y p i l l a r Lorenzo Scarpone, the gath- ering featured authentic fin- ger foods and fine wine, serv- ing as a warm West Coast reception for Ceratto and an e x c l u s i v e r e u n i o n f o r UNISG's tight-knit network of California-based alumni. It highlighted the fact that the ideas born in the classrooms of Pollenzo are actively shap- ing the menus, importing businesses, and sustainable agricultural policies of Cali- fornia today. For the Bay Area's food lovers, distributors, and Italy enthusiasts, the Italfoods Specialty Food Show repre- sents far more than a simple business-to-business trade expo. It stands as a living tes- tament to the evolving rela- tionship between authentic Italian heritage and Ameri- can innovation. As the doors o p e n a t F o r t M a s o n t h i s week, San Francisco proudly reclaims its rightful place at the center of the global gas- tronomic conversation. the Atlantic to the town of Pollenzo, situated in the heart of Italy's Piedmont region. Founded in 2004 by C a r l o P e t r i n i , t h e l e g - e n d a r y c u l t u r a l c a t a l y s t behind the global Slow Food movement, UNISG is the first university in the entire world dedicated to the study of gas- tronomic sciences. Ahead of the highly anticipated trade show, we sat down for an e x c l u s i v e i n t e r v i e w w i t h Daniele Ceratto, UNISG's Head of External Relations and Partnerships, to discuss how a micro-university in Northern Italy found its pri- mary international anchor in the Bay Area. "We are small, even in the u n i v e r s i t y w o r l d ; w e a r e micro and focused," Ceratto explains with pride. "As of today, we remain the only u n i v e r s i t y i n t h e w o r l d entirely dedicated to gastro- nomic sciences. Our value system and our identity are deeply linked to the cultural a n d p h i l o s o p h i c a l b a c k - ground of Carlo Petrini and his famous claim of 'Good, C l e a n , a n d F a i r . ' O n t h e other hand, we are an institu- tion of higher education and rigorous research. We offer high-level education because the professional food world genuinely needs advanced training." U N I S G ' s f o u n d a t i o n a l t i m e l i n e r e f l e c t s a c l i m b toward global academic legit- imacy. While the university welcomed its first undergrad- uate class in 2004, it wasn't T o t r u l y u n d e r - s t a n d h o w authentic Italian cuisine evolves on the West Coast, o n e m u s t f o l l o w t h e t r a i l b l a z e d b y t h e i n n o v a t i v e minds and forward-thinking c o m p a n i e s b r i n g i n g n e w ideas to the region. Over the l a s t t w o y e a r s , L ' I t a l o Americano has tracked this transformation first-hand, documenting the post-pan- demic changethat has rewrit- ten the local culinary land- scape. The commercial food expos historically part of San Francisco's summer calendar moved their operations to Las Vegas. This relocation left a void in Northern California, a region that has served as the epicenter for world-class gas- tronomy and Italian-Ameri- can cultural exchange. Recognizing the Bay Area's appetite for genuine culinary excellence, Italfoods Direc- tor Richard Armanino stepped in with a new initia- t i v e . H e e n v i s i o n e d a n d launched a specialized "spin- off" exhibition designed to bring high-quality, authentic Italian producers directly to San Francisco. Rather than attempting to replicate the scale of the multi-national trade shows, Armanino and ItalFoods' format was con- v e r t e d i n t o a s m a l l e r , focused, and deeply personal experience, bringing people and artisanal products from Italy to a local audience. T h i s w e e k , t h a t h i g h l y anticipated vision manifested once again when the 2026 Italfoods Specialty Food Show officially opened its d o o r s a t t h e i c o n i c F o r t Mason. The third edition, h o w e v e r , h i g h l i g h t e d a unique academic and cultural partnership, bridging the his- toric culinary traditions of Piedmont with the progres- sive innovation of the San Francisco Bay through an exclusive pavilion presence by the world-renowned Uni- versity of Gastronomic Sciences (UNISG) of Pol- lenzo. To better understand the importance of this partner- ship, one must look across UNISG and Italfoods bridge tradition and innovation at the Specialty Food Show SERENA PERFETTO A moment of Graduation Day at UNISG (Photo courtesy of UNISG)

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