Canary Wines: Volcanoes, Terroir and History
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Canary Wines: Volcanoes, Terroir and History

Last year I made a trip to the Canary Islands that led me to unexpected discoveries in the world of wine. Now I want to share with you guys the background of my travel story, which was published in my blog Food Travel Culture and that is now finalist for the Millesima Blog Awards…

Jock Zonfrillo at the Academic Tables
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Jock Zonfrillo at the Academic Tables

Chef Jock Zonfrillo has constructed a valuable movement that needs to be highlighted: promoting an ancient food culture that conserves a rich landscape of biodiversity.

The game of cooking
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The game of cooking

My first experience in a Michelin starred restaurant was at the Sicilian restaurant “Madia” which is driven by chef Pino Cuttaia. Before this experience I used to imagine that inside these kind of kitchens every move is precise and calculated; like in a fencing duel, no one would execute unnecessary moves because attention to detail is everything. I was partially right…

The Art of Naples’ Pizzaiuoli as UNESCO Heritage: Presenting a Master Thesis at Sorbonne University
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The Art of Naples’ Pizzaiuoli as UNESCO Heritage: Presenting a Master Thesis at Sorbonne University

Giuseppe De Cesare, UNISG alumnus and wine specialist based in London, went to Paris to present his master thesis at Sorbonne University in a conference on food heritage. He discusses the candidature of the traditional art of Naples’ Pizzaiuoli as UNESCO’s intangible cultural heritage and shows that Neapolitan Pizza making is an artisanal tradition that has been passed down from generation to generation…

Italian wine meets China…
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Italian wine meets China…

What is an Asian language graduate with a specialization in Chinese economics and history doing in a prestigious Langhe winery?

Riikka Sukula: a love for Barolo
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Riikka Sukula: a love for Barolo

“Why did I want to do this Master? Because I’m the only Scandinavian who has moved to the Langhe to make Barolo, so I’d better know what I’m doing, right?”

The master program in Pollenzo changed my life…
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The master program in Pollenzo changed my life…

After at least a year on from any prolonged experience, it is possible to start assessing how positive — or otherwise — its effects have been. My answer to anyone who asks me how the Master in Food Culture & Communications – Human Ecology & Sustainability was is always the same: it changed my life. Let’s … …read more

My internship story at Dispensa – Pani e Vini
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My internship story at Dispensa – Pani e Vini

When were given a list of internship possibilities, I was truly confused. I looked at most osterias on the guide along with their chefs and a description of what type of food they would serve only to be more flummoxed than when I had started!