Sichuan Tourism University News Network （Correspondent:LiuJunli）From 8 to 9 October, invited by the University of Gastronomic Sciences(UNISG) in Italy, a team of experts from the College of Chinese Sichuan Cuisine — including vice dean Feng Minghui and professors Du Li, Chen Zuming and Liu Junli — visited the university’s Bolzano Campus to carry out Sichuan cuisine cultural exchanges and promotional activities. Jointly founded by the University of Gastronomic Sciences and SCTU, the Chinese Sichuan Cuisine Academy is one of the world’s first nine overseas Sichuan cuisine academies. The event marks an important milestone, signaling the systematic global expansion of Sichuan cuisine culture on an international scale.

On 8 October, the delegation held detailed talks with Nicola Perullo, rector of the University of Gastronomic Sciences, and Simone Cinotto, director of international academic cooperation. As joint founders of the world’s first overseas Sichuan Cuisine Academy, the two institutions discussed concrete cooperation frameworks for the 'Sino-Italian Sichuan Cuisine Academy'. Topics covered curriculum design, regular staff mobility schemes and joint student training initiatives. These exchanges have laid a solid foundation for the systematic global promotion of Sichuan cuisine culture across overseas higher education institutions.

On 9 October, Chen Zuming delivered the first full cooking demonstration of its kind at an overseas university, walking the audience through every stage of preparing the classic Sichuan dish 'Kung Pao Shrimp'. The display highlighted both the technical precision and artistic craft of Sichuan cookery, covering every step from ingredient picking to heat regulation. Separately, Feng Minghui walked attendees through standardized production workflows for Sichuan pastries with a full live demonstration of Sichuan-style boiled dumplings. Following the tasting session, Carlo Petrini, president of the International Slow Food Association, said this was his first in-depth academic exposure to Sichuan culinary culture. He spoke of his awe at its rich gastronomic heritage and distinctive flavor philosophy, adding that it brings precious Eastern insights to the global Slow Food movement.

At the parallel event 'A Taste of Sichuan Tea Culture', Liu Junli led staff and students through tastings of five types of Sichuan tea using the traditional Sichuan gaiwan ritual. Visitors enjoyed a full sensory experience covering sight, aroma and flavor. Liu introduced the Eastern aesthetic of 'calming the mind while sipping tea and contemplating life', a core spirit of Sichuan tea culture that strikes a natural harmony with Italy’s Slow Food philosophy.

In her keynote talk 'Unique Traits of Sichuan Culinary Culture and Future Trends in Gastronomic Development', Du Li offered a thorough analysis of Sichuan cuisine’s inherent value and developmental trajectory through both historical context and a global lens. She explained that Sichuan food represents far more than flavor artistry: it embodies the everyday practice of the Chinese philosophical principle of 'harmonizing the five flavors'. Its signature taste profile, balancing subtle freshness and robust savoriness, offers an unparalleled template for global gastronomic cultures. The thorough lectures and interactive exchanges left staff and students at the University of Gastronomic Sciences with a profound understanding of Sichuan culinary heritage. Dozens of participating students were awarded completion certificates by the 'Chinese Sichuan Cuisine Academy'. A joint academic appointment ceremony was also held as part of the visit. The University of Gastronomic Sciences issued teaching credentials to four SCTU specialists. In return, SCTU presented 'Distinguished Research Fellow' appointment certificates to Professor Simone Cinotto and President Yang Yuting. The event formalizes a sustained two-way academic exchange framework between the two institutions.

As the first structured teaching program delivered by the world’s inaugural overseas Sichuan Cuisine Academy, the initiative has not only forged links for Sino-Italian gastronomic education collaboration but also created an innovative template for sharing China’s culinary heritage across the globe. Academy officials said the institution will build on this momentum to deepen ties with leading global gastronomic universities. It aims to position Sichuan culinary culture as a vital channel for cross-cultural exchange and mutual understanding between civilizations.