Università Roma Tre

The study program will be formed of tre different branches:
1) A brief panorama of contemporary economic history with particular attention to the birth and development of the food manufacturing industry and to the evolution of the post-unification consumer market within a wider context of the growth of the Italian industrial sector.
2) The cultural characteristics of the Italian landscape with its inestimable heritage made up of artistic and natural treasures and a culture of craftsmanship. This landscape is at the heart of the image Italy projects to the rest of the world. Agriculture and its unique characteristics and the process of transformation which affects humans and the landscape alike in a drive towards the future. Sustainability within the food and agricultural industry as a mark of excellence in Italian manufacturing.
3) The history of food in Italy and its associated traditions and manufacturing techniques; identifying unique traits in Italian manufacturing and in the rise of wine and food connoisseurship; Specific characteristics in Italy’s creation of a commercial trading network and the birth of some prominent made in Italy brands.

Cameron-Neal, Storia economica del mondo, Il Mulino
Bevilacqua, Storia dell’agricoltura, Marsilio
Flandrin-Montanari, Storia dell’Alimentazione, Universale Laterza

The moduleis aimed at the analysis of economic importance of the agro-food Made in Italy, the role of the sub-sector in Italian foreign trade and its own positioning in global value chains.
To this end the main topics addressed in lesson will be:
The role of food in contemporary societies;
Call for introductory concepts for the analysis of agro-food: industry, district, SSA, Business model;
The Italian agribusiness trade balance: flows and evolution
Italy's position in the world's productive and economic landscape;
Primary resources for excellence.
The Mediterranean diet;
Quality of food and quality of life;
Landscape as a competitive factor;
Geography of Italian excellence: wine;
Geography of Italian excellence: oil;
Geography of Italian excellence: Cheese, Salami;
Geography of Italian excellence: Baked bread;
Geography of Italian excellence: fruit and vegetables;
Geography of Italian excellence: fishery products;
Geography of Italian excellence: economic activities related to agriculture;
Geography of Italian excellence: the biological.
Marketing for excellence;
Food and wine tourism;
Communicating excellence;
The role of public institutions.

• Cesaretti G P., Annunziata A. (a cura di). 2011. Strategie e strumenti per la valorizzazione
sostenibile delle produzioni agroalimentari di qualità. Franco Angeli, Milano.
Articoli e dispense forniti dal docente.