University of Gastronomic Sciences of Pollenzo

News

Pollenzo hosts the international workshop “Recipes and Gastronomy as Cultural Heritage: Meaning, Methodology, and Media”

From October 22 to 25, the University of Pollenzo will be the center of an important methodological workshop dedicated to the study of recipes and gastronomy as cultural heritage. The initiative is part of the European project RELISH (Reframing European Gastronomy Legacy through Innovation, Sustainability and Heritage).

University of Pollenzo and Politecnico di Torino join forces with a new international Bachelor’s degree: Food Tech for Ecological Transition

Presented on Friday, 17 October by the two Rectors at a press conference in the Aula Magna in Pollenzo: Food science and technology meet ecology and strategic thinking for a more sustainable food system.

November •

Presentation of the volume Glossario della Sostenibilità – with Mattia Caravella, Barbara Franco

This Glossary stems from the awareness of the importance of sustainability as a guiding value for modern society.

November •

What Does Food Have to Do with Women Writers? – with Patrizia Sambuco; chair: Simone Cinotto

On November 11 Prof. Patrizia Sambuco will talk about the relationship between women, food, and writing.

November •

Presentation of “Agroecologia. Linee Guida”

In this conference, the authors – Paola Migliorini, Francesca Pisseri, Carlo Triarico, Lorenzo Ferretti – will present “Agroecologia. Linee guida“ (Agroecology. Guidelines).

October •

Not Just Wine & Gastronomes Studio: Telling the Story and Creating the Wine of Tomorrow – with Matteo Micotti e Vittorio Cenci

The presentation, accompanied by a wine tasting, will focus on two complementary experiences that illustrate the new languages of wine and their evolution.