The Pollenzo Cookery School, in collaboration with Slow Food, the University Sensory Analysis Laboratory, the Albergo dell’Agenzia di Pollenzo and the Banca del Vino, offers its cooking facilities and the professional expertise of chefs, UNISG lecturers and Wine Bank tasters for team building courses, made-to-measure according to specific needs.
Food and wine are synonyms of conviviality, pleasure and being together. Cooking and tasting food are a way of sharing experiences and emotions that translate into an effective method for training and motivating corporate teams.
Cooking, wine tasting and the study of quality products (sensory analysis) become an ideal workshop for stimulating the imagination, increasing team spirit and motivating groups.
Businesses, work groups and associations or organizations wishing to offer the experience both to staff and to groups of customers, suppliers an dealers.
The subjects of Pollenzo’s team building activities are closely linked to the Slow Food philosophy (sustainability, biodiversity, taste education, local produce).
Only in a context like Pollenzo is it possible for companies to combine different activities such as:
- at the Pollenzo Cookery School, challenges in which, rolling pins at the ready, teams compete in the preparation of agnolotti and tajarin.
- at the Wine Bank, games in which teams use their senses to discover the importance of quality in wine and acquire “wine culture.”
- at the Sensory Analysis Laboratory, discussion and group work on the evaluation of the sensory profiles of food products such as chocolate, beer and cheese.
All three activities are stand-alone and, according to the number of people attending the course, may be combined and varied at will.
For more information on numbers, schedules, costs and course contents, please contact: email@example.com