The Università di Scienze Gastronomiche di Pollenzo (Pollenzo University of Gastronomic Sciences) is the first legally recognized University in the world entirely dedicated to the study of Food.
Its foundation in 2004 stems from an idea of Carlo Petrini, founder and President of Slow Food: the University shares the founding principles and the philosophy of the association, summarized in the concept of “good, clean and fair”: three fundamental criteria to define quality of food in a conscious way.
The University aims to shape the Gastronome, an innovative and transverse profile among the agribusiness professions, who is trained with a multidisciplinary teaching model where scientific and humanistic subjects are combined with hands-on experiences and study trips in Italy and around the world.
Molini Bongiovanni shares the vision and the objectives of UNISG project and supports its teaching and research activities, while actively contributing to the University’s life as Supporting Member.
With the aim of spreading ethical principles and corporate social responsibility, with specific reference to the prevention of diseases directly or indirectly related to the nutrition, Molini Bongiovanni chose to support AIRC, Italian Cancer Research Association, with the funding of a scholarship for a young researcher.
Molini Bongiovanni and AIRC together to make cancer more and more curable.
The Verace Pizza Napoletana Association, (AVPN) was founded in Naples in June 1984, with the aim of promoting and protecting the Vera Pizza Napoletana in Italy and throughout the world, according to a strict International Disciplinary which summarizes the fundamental rules to recognize and differentiate the Neapolitan pizza from the other numerous existing variants, thus giving it the utmost dignity and recognition.
The association is also involved in promoting and protecting affiliated pizzerias and products of the production chain related to the Vera Pizza Napoletana, as well as in the professionalization of pizza makers.
Bongiovanni flours are officially part of AVPN Register of Approved Suppliers.
Claudia Fraschini is the sparkling soul of Cookin’ Factory, (AVPN)cooking school founded in Turin in 2016. Specific cooking courses, food styling courses, cooking lessons for children, food-tasting evenings, full days with chef, food photography lessons and real Cookin’ Experiences are the basis of this dynamic organization that arranges different level of approach to the cooking world. Since 2019 Molini Bongiovanni is partner of this school with Antiqua flour, which is used during the lectures and during specific pastry and bakery courses organized together.