And so it begins… A few months ago, I was contacted by my good friend Michele Antonio Fino, the director of two masters programs at the University of Gastronomic Sciences in Pollenzo (Piedmont): Wine Culture and Food Culture and Communications. Michele had already recruited me as an instructor in the Wine Culture program. And I … …read more
Artisanal fishermen are disappearing and the industrial fishing sector is gladly filling the void. This transition endangers more than our environment; it threatens cultural and biodiversity, local economies, and the very sense of community that glues dynamic coastal communities together. But the horizon is not as bleak as media would have you believe, and youth-led initiatives are paving the way for sustainable, self-sufficient fisheries
This has been a dream come true to work at a farm to table, beyond organic place with a family that are truly inspiring in every meaning possible. It will be very difficult to leave this place to return to school, but with the contacts I have met so far, hopefully my dream of doing my second internship at dal pescatore could be achievable…
Aquaculture is a strange beast. It is a crossroad where science, manual labor, food and environment meet. Take the oyster for example. It’s romanticized at the table as a sign of a sophisticated palate and a certain measure of wealth. But its background, like many other gourmet foodstuffs, is rather unglamorous…
Slow Food and The University of Gastronomic Sciences is putting on its 7th biennial Slow Fish in Genova, Italy from May 14 -17th. The occasion promotes a sustainable relationship with our seas, tackling topics from environmental sea hazards, to over-fishing and ocean politics. It brings together fisherman and allies from all over the world to give them agency, save their waters, their incomes, and re-dignify their work with fish.
As a student at the La Scuola di Cucina of Pollenzo, I am currently on an internship with the Oneto family at the restaurant of comics, U Giancu in Rapallo. The restaurant is located in the mountains above Genoa, surrounded by olive trees and a large cultivated garden for daily foraging. Known for it’s drawings of comics covering every inch of wall space, the atmosphere is lively, colorful and incredibly welcoming. Many years ago Chef Fausto began a tradition of collecting hats. Over 300 caps now line the stairs and he changes them often throughout the evening, leaving guests wondering “what will come next”?
Fat white globules tumble carelessly from her fingertips into the big blue bucket below as she methodically shovels the rebellious cheese clumps into small plastic molds using her bare, weathered hands. My eyes travel from cheese bucket to cheese mold and back again, dizzied by the rate at which she can pack a mold. In the time it … …read more