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Academic Tables (Tavole Accademiche in Italian) is an innovative project launched by the University of Gastronomic Sciences. Its aim is to combine education, haute cuisine, fair costs, and local produce.

With Academic Tables, the lunch break is no longer just a time for eating, but also a training opportunity based on concepts of quality and environmental, social and economic sustainability.

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Among the measures adopted: the preparation of seasonal dishes based on local products, furnishings and components for the use of food in eco-sustainable materials, the use of equipment with reduced energy consumption, and a reservation system that reduces the source food waste.

 

Guest Chefs


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In addition to the five UNISG chefs, each year around 15 chefs from all over the world come to the Pollenzo university dining hall to serve students dishes that respect the principles of “good, clean and fair”.

Students also have the opportunity to meet the chefs informally to better understand their philosophy and their recipes.

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Here are some of the chefs who have passed through and have cooked at the Academic Tables over the years:

Davide Scabin, Pier Giorgio Parini, Augusto Lima, Niko Romito, Alice Waters, Luiz Aduriz Andoni, Ferran Adrià, Salvatore Toscano, Alex Atala, Massimo Spigaroli, Michel Bras, Giovanni Passerini, Carlo Cracco, Zaiyu Hasegawa, Massimo Bottura, Enrico Crippa, Fulvio Pierangelini, Antonio Terzano, Jock Zonfrillo, Ana Ros e molti altri…


+ Calendar & Chefs

+ Official Suppliers

+ Quick Start Guide

NOTE: The dining hall is reserved for UNISG students and staff only. Visitors from outside the university are not allowed.
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Learn about our programmes…