An American in Pollenzo: My new blog and ambassadorship for UNISG
An American in Pollenzo

An American in Pollenzo: My new blog and ambassadorship for UNISG

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

Lezioni di api, di miele e di vita
UNISG Voices

Lezioni di api, di miele e di vita

Il mio nome è Andrea, sono un apicoltore. Vivo in Trentino. È un grande piacere per me presentarvi il mio amico Peter, apicoltore bulgaro. Il nostro obiettivo è di cambiare la vostra vita.

Rejuvenating the Fleet: Empowering Youth as the Future of Fisheries
UNISG Voices

Rejuvenating the Fleet: Empowering Youth as the Future of Fisheries

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

My internship at Lago Scuro
UNISG Voices

My internship at Lago Scuro

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…

An Ocean Harvest
UNISG Voices

An Ocean Harvest

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…

The mutation we live in (an essay on complexity)
UNISG Voices

The mutation we live in (an essay on complexity)

After some time looking at the world we live in, I clearly noticed that the 3 main pillars of our society struggle to interact because they develop at a different speed: Nature, Technology and Bureaudemocarcy.

Slow Fish 2015, catch one of these activities in your net!
UNISG Voices

Slow Fish 2015, catch one of these activities in your net!

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.

A day in the kitchen at U Giancu, Rapallo – Italy
UNISG Voices

A day in the kitchen at U Giancu, Rapallo – Italy

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”?

Hi, I’m Maham! Do you wanna hear my story?
UNISG Voices

Hi, I’m Maham! Do you wanna hear my story?

UNISG helped me to have a full comprehension of how our larger food system works. In three years we’ve had so many examples of what industrial, or intensive, or small-scale production are like. We have a formula for understanding products that we run into…

Graukäse – A Woman and Her Cheese
UNISG Voices

Graukäse – A Woman and Her Cheese

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