There is no sustainable tourism without happy inhabitants
Letter from Pollenzo

There is no sustainable tourism without happy inhabitants

Sustainability, and even more the concept of sustainable tourism, is an expression that has entered the common dialectic in a disruptive way, to the point of being abused. Let’s clarify this concept immediately: sustainable has the same root as “sustain”, the piano pedal that lengthens the note. The French translate it as “durable”. A term … …read more

“War also puts biodiversity, traditional gastronomic heritage and local culture at risk” The field research and the Atlas of Products of Ukraine project conducted by UNISG in the words of prof. Andrea Pieroni
Analysis

“War also puts biodiversity, traditional gastronomic heritage and local culture at risk” The field research and the Atlas of Products of Ukraine project conducted by UNISG in the words of prof. Andrea Pieroni

In addition to causing death and destruction, the tragedy of the war in Ukraine also concerns the loss of the extraordinary heritage of traditional knowledge and products that are a fundamental part of the Ukrainian food culture.  The University of Gastronomic Sciences of Pollenzo and the Ca’ Foscari University of Venice are partners in the … …read more

UNISG collaborates with The Ritsumeikan University of Kyoto
Events

UNISG collaborates with The Ritsumeikan University of Kyoto

The Ritsumeikan University of Kioto is one of the international universities with which UNISG signed a Memorandum of Understanding in 2016. Since 2019, an active collaboration has begun on the level of extra-academic UNISG training. In September 2019, the first educational trip to UNISG took place by a group of students from the “Tourism management” … …read more

MOFAD City: A platform for immigrant food culture in the time of Trump
News

MOFAD City: A platform for immigrant food culture in the time of Trump

The reality is that immigrants with taco trucks – and dumpling carts, injera bakeries, kebab stands, and pizzerias – are essential to the way we eat today. The landscape of American food is constantly changing with the population – and has been since the founding of our country.

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

Tuteliamo chi lavora per il Made in Italy
Analysis

Tuteliamo chi lavora per il Made in Italy

Da due anni, nella civilissima Saluzzo, nel cuore della provincia di Cuneo, la raccolta della frutta vede convergere centinaia di lavoratori africani che vengono accampati alla bell’e meglio in aree marginali della città. […] Vedere questi giovani dormire per terra su cartoni, senza riparo, costretti a cucinare all’aperto, senza luce e servizi igienici, senza assistenza medica (se si escludono alcuni medici volontari) è uno spettacolo indegno per un Paese civile.