True to tradition, the University of Gastronomic Sciences will be present at Cheese 2013 with a number of initiatives. At the University’s large stand in Piazza XX Settembre, it will be possible not only to receive information about courses and meet lecturers and staff, but also to take part in educational activities over the four days of the Cheese event.
Five three-year undergraduate and four two-year graduate course students from Italy, Turkey and Bulgaria present their degree theses
Pollenzo, on the banks of the River Tanaro in Piedmont, is proud to welcome Marc Haeberlin, chef at the Auberge de l’Ill, in the country village of Illhaeusern on the banks of the River Ill in Alsace, a French culinary legend. The story of his restaurant, a temple of French gastronomy, began 150 years ago, … …read more
UNISG students travel round Italy to find out more about fishing techniques
Today 15 students from Australia, Belgium, Canada, Germany, Italy, Ireland, New Zealand, The Netherlands and the USA will present their Master theses. Here are their names and the titles of their theses. Patricia Nelson, Australia-New Zealand: “A search for authenticity in the vineyard: an examination of the codification of the language of the sommelier and … …read more
From May 9 to 12, students to the fore with Personal Shopper tours, workshops and education for kids
Piedmont, Lombardy, Liguria, Emilia Romagna and Toscana will be the destinations for a series of regional study trips that, from today until May 9, will see the participation of 61 students on the second year of the three-year undergraduate degree course — from Italy, Canada, Ghana, Switzerland, Belgium, Germany, USA, Argentina, Malta, Brazil, Hungary, Mauritania and France
Three of the star chefs who will be coming to Pollenzo in the coming months have just received new accolades.
Josè Graziano da Silva, Director-General FAI, declares: “Sustainability depends on the way food produced and consumed”
On Thursday April 4 and Friday April 5, the University of Gastronomic Sciences will stage “Food, Philosophy and Art – Cibo, Filosofia e Arte – Convergence Pollenzo”, an international conference in which speakers will discuss, debate and explore the relationship between food and art, viewing food and cuisine through the lenses of aesthetics and philosophy. … …read more