Széchenyi István University is planning to strengthen its relations with an Italian food company that places great emphasis on tradition and quality. The cooperation would contribute to the practice-oriented training of students at the faculty in Mosonmagyaróvár, which could also include the production of quality fresh cheeses.

Founded in 1968, Caseificio San Marco is a dairy company based in southern Italy and a reference point for lovers of typical Puglian cheeses. Based in Taranto, it combines local artisan traditions with the most modern technologies, selecting the best raw materials, resulting in high quality products, including mozzarella, burrata, and other cheeses and butters.

The company was contacted last autumn by Széchenyi István University, which places great emphasis on strengthening its international and industrial relations, and this partnership serves both of these purposes. The cooperation is also based on the fact that innovation and modern food technologies are one of the main focuses of the Mosonmagyaróvár faculty's activities.

As a continuation of this contact, Michele Valente, owner and cheese master of Caseificio San Marco, and Cataldo Nesca, owner of a company in southern Italy dealing in the wholesale and distribution of milk and dairy products, were recently hosted by Széchenyi University. The guests learned about the activities and European-standard infrastructure of the University, now ranked in the top 4 percent of the world's universities according to the QS international higher education rating organisation. They also discussed the continuation of the cooperation, which, according to the ideas, could include economic areas and the further reinforcement of practice-oriented training for Mosonmagyaróvár students.

During a visit to Széchenyi István University, Michele Valente demonstrated how to make the typical fresh cheese of Taranto. The result was delicious.

Cataldo Nesca (Photo: Májer Csaba József)