A Place to EAT
Discover our food format and bring your own format on our POP-UP space
COFFICE
A coworking space for the worksumers, who will have a place to work and eat at the same time
TORTELLINO
A unique food format that celebrates a rich food legacy and combines it with a pinch of innovation. Tortellino offers gourmet pasta to go inspired by traditional Bolognese recipes.
GUDFUL
Gudful is tasty and light, balance and energy. Bowls, soups, smoothies and so much more. Gudful is happy and healthy.
VASETTO
The Pop Up area hosts new food formats and startups. We are currently hosting: Vasetto. Vasetto offers our chefs’ plate carefully prepared in jars, always ready and warm thanks to Exever Technology.
Piatto del giorno
+ acqua + caffè
Stud. Unibo . . . € 5,85
Stud. Er.Go . . . € 5,40
Bowl Gudful (1 cereale, 3 verdure, 1 proteina)
+ acqua + caffè
Stud. Unibo . . . € 5,40
Stud. Er.Go . . . € 4,95
A Place for COMMUNITY / All events
Aperitivo
Art Night
cena
Circular Economy
CONCERT & DJ SET
CONFERENCE
Conferenza
conversazione
dance
DINNER
Education
Fiabe in Musica
Food Alchemist
Food is a conversation
Food Maker
Food Safety
hackathon
Kids
Kids Lab
Laboratorio Fotografia
Laboratorio musicale
networking
PARTY
PoesiaLab
Urban Farmer
Waste 2 Value
Workshop
World Food Day
World Water Day
Labs
Food is Healing.
Food is Life.
In the Food Alchemist house science and cuisine coexist in symbiosis creating a new ecosystem. Nutraceutic properties from raw materials are enhanced through 3 techniques: fermentation, aroma water and tisanes; suggesting a circular economy model where the word “waste” is reinvented.
Considering Kitchen as the first human known example of makerspace and cooking recipes and the first example of open innovation we think that food makers will play a strategic role in the future kitchens.
In this lab you can play with food 3D printers, precision eating sensors, robots, AI and VR systems, and digital fabrication tools to explore and ideate game changing solution for the future of food
A lab dedicated to the farmer’s role in the cultivation of aromatic herbs, sprouts, and vegetables.
The lab will feature a rotating installation of technologies exploring indoor agricultural innovations and DIY solutions.
A space where the first link from the trophic network is grown by applying the most advanced and sustainable technologies.
The only aim: to feed the rest of the trophic network within the Scuderia’s ecosystem.
Quest
CIRCULAR eco-SYSTEM
Research Thesis: “Food waste as a potential substrate for medicinal mushroom and its influence at the nutraceutical level”
This thesis pretends to draw new paths of knowledge around food waste as a new link that close Scuderia’s Ecosystem.
FERMENTATION “PIETRA VIVA”
Research Thesis: “Living stone’s microbiota as a source of microorganisms responsible of food fermentation at Scuderia’s”
Considering that Scuderia’s cellar microbiota has been proliferating for 450 years, this thesis offers a particular identity (story-telling) to fermented products developed at Scuderia’s Ecosystem.
without data you’re just another person with an opinion
W. Edwards Deming
FOOD IDENTITIES
This project has the vision of enabling purpose driven organisations to assess global cities food identities in order to understand better the globally scattered markets and consequently optimise their specific food interventions. The ultimate goals is to enable individuals to make personal, informed, sustainable food choices, shift diets, enhance transparency, reduce loss and waste and accelerate the circular economy transaction.
FOOD WASTE ACT
A playground where different food waste recovery and valorization solutions will be tested and showcased.
A Circular Economy model developed inside Scuderia, involving startups and food waste experts, that will involve the university community, schools and citizens to learn how to give new value to waste.
