Apro has just concluded the European think tank on training in tourism, Tourism Education for Future, which had the honor of including the participation of 6 European nations. The 3-day event was hosted and led by Apro Formazione in Alba.

In addition to playing an integral role in the European sector, Alba Accademia Alberghiera is also growing in new, historical international markets. Students from Austin Community College (ACC) and Niagara College Canada (NC) culinary departments will participate in the international course, Ancient Grains, created and facilitated by Alba Accademia Alberghiera.

Historically, North American colleges invest in study abroad programs, and these two acclaimed institutions have chosen Piedmontese cuisine and Alba Accademia Alberghiera, confirming Apro as one of the key drivers of the eno-gastronomy and tourism sectors.

Last year over 5,000 students and 1,200 companies took advantage of Apro’s services. Deloitte conducted a study on the Social Return on Investment (SROI) for 2022 and 2023, calculating that every euro invested into Apro Formazione generated 3.12 euros of value for the local territory.

The Langhe, Roero, and Monferrato were officially recognized as UNESCO-protected territories in 2014. In 2017, Alba was named an official UNESCO Creative City for gastronomy.

The summer of 2024 marks the launch of Ancient Grains – Products from Piedmont. The core of the two-week program will focus on the biodiversity of Italian grain, traditional products, and the local approach to some of Italy's most-loved foods like pizza, focaccia, and fresh pasta, as well as a focus on Piedmontese staples.

The course is divided between hands-on laboratories with didactic visits, incorporating the academy's network of chefs, food producers, restaurants, and local experts. Chef instructor Paolo Taricco will be at the helm, leading in the kitchen, and notable collaborators will include 3rd generation organic flour mill Mulino Marino; historical hazelnut nougat producer Sebaste Torrone; cultivator and President of the Association Pane di Langa, Enrico Giacosa; family run hazelnut farm Az. Agricola Cascina Barroero; cheese producer and breeder Renato Maunero; pizza maker and yeast expert Massimiliano Prete; and AAA alum and MICHELIN-Starred Chef Fabio Sgrò.

Students from the Austin Community College Culinary Department will participate in Ancient Grains from June 24th through July 5th, consisting of twelve pastry students accompanied by Culinary Arts Professor and department chair. ACC is ranked as one of the largest community

colleges in the US and houses students from 11 campuses throughout central Texas, with a total annual enrollment of more than 70,000 students.

The Niagara College Canada Culinary Program will participate with twelve culinary students as well as two chef instructos in the fall edition from October 21st to the 25th. Their award-winning college boasts the first teaching winery and teaching brewery in Canada. At Niagara College, more than 10,500 full-time students study in over 130 diploma, graduate certificate, apprenticeship, and bachelor’s degree programs.

Apro Formazione President Paolo Zoccola highlighted how these higher education projects are part of an internationalization strategy for Alba Accademia Alberghiera initiated in 2022. "Alba Accademia Alberghiera has a network of excellent partners such as Slow Food, ONAF, Renaia, FIC, Bocuse d'Or Italy Academy, WSET international, and training schools and colleges in over 22 Nations. Thanks to synergy with these networks and unique listening over the past two years, our courses were received positively by the American and European markets.”

Apro Formazione Director Antonio Bosio adds “The Italian Tradition refresher course created for chef instructors will include participants from North America, Finland, and Latvia for an intensive 4-day event curated by MICHELIN-Starred Chef Luciano Tona, Director of Bocuse d’Or Italy Academy, and lecture by 3 MICHELIN-Starred Chef Enrico Crippa.”