La gastronomia attraverso i secoli: la figura e l’opera di Brillat-Savarin raccontata da Carlo Petrini
Effetto Lockdown: l’Università di Scienze Gastronomiche esplora le conseguenze alimentari della quarantena
![](https://scontent-zrh1-1.cdninstagram.com/v/t51.2885-15/sh0.08/e35/s640x640/152917305_149430400333535_4463245592793956221_n.jpg?tp=1&_nc_ht=scontent-zrh1-1.cdninstagram.com&_nc_cat=111&_nc_ohc=e2rJRe_yzAwAX9QmEuU&oh=e0ba5c248d1992f40909c0c6273d41a3&oe=60645181 "Have you ever wondered what happens behind the scenes of yummy looking food pictures like this one? @honeyandtruffles describes: \\"In love with these interactive workshops in our Master program! Yesterday we learned about flour, yeast and dough fermentation with the talented @pretemassimiliano from @sestogustotorino ✨\\"
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#unisg #unisglife #foodstudies #slowfood #pollenzo #foodhistory #foodstudies #slowfoodmovement #sustainable #sustinablestyle #sustainablefood #bio #foodstories #graduation #italy #behindthescenes #pizza #pizzaworkshop")
