Words by Mattia Gridelli Molinari Photos by Xiangling Li There is a slow-rising loaf of bread that is building a community and, with its sound of crunchiness and the smell of baked goods, it gathers people around. They come to see how a simple mix of water, yeast, and flour can lead to awareness for … …read more
On Friday, I graduated from the University of Gastronomic Sciences (UNISG) with a Masters degree in Food Culture, Communications and Marketing. It marked the end of the first chapter of a bold and perhaps reckless move from the security of the corporate world, in to something completely unknown. I am still working out exactly what … …read more
Experiences are personal. Everyone will feel their own way about different situations, will have their own view of what is happening right in front of their eyes, collection stories to tell and memories to cherish. One such memory was shared by alumna Francesca Grazioli, who emotionally spoke about her experience at the University of Gastronomic … …read more
As today is almost a year that I’ve been part of this university, it has been an extraordinary journey. Apart from the regular classes, we had many study trips and winery experiences that were simply breathtaking. But that’s not all; we also had the opportunity to meet first hand a remarkable group of people, whose work, has a noteworthy denouement that walks hand-in-hand within their field of work. Such are the people I want to write about, including the work they do.
On November 14, 2018, three students, together with UNISG Professor Paola Migliorini and a SUSPLUS project representative, shared their findings and experiences with an innovative, international project centered around sustainable food systems with the rest of the University of Gastronomic Sciences. It was very clear from the beginning that Paola Migliorini felt a great amount of pride for the work and findings displayed by all of the participating students, as well as for the enthusiasm with which they had participated in the project.
Italian traditional grocers are dealing with a hard challenge. Since 1957, when the first supermarket came up with a revolutionary concept of food shop, small businesses all over the country have faced the breakout’s consequences of the so called “Esselunga” phenomena. Literally meaning “long S” – as much as the modern form of distribution has prospered -, this innovation has changed customer’s life condition and has allowed them to save money and time in doing their grocery shop…
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
Il mio nome è Andrea, sono un apicoltore. Vivo in Trentino. È un grande piacere per me presentarvi il mio amico Peter, apicoltore bulgaro. Il nostro obiettivo è di cambiare la vostra vita.
Artisanal fishermen are disappearing and the industrial fishing sector is gladly filling the void. This transition endangers more than our environment; it threatens cultural and biodiversity, local economies, and the very sense of community that glues dynamic coastal communities together. But the horizon is not as bleak as media would have you believe, and youth-led initiatives are paving the way for sustainable, self-sufficient fisheries
This has been a dream come true to work at a farm to table, beyond organic place with a family that are truly inspiring in every meaning possible. It will be very difficult to leave this place to return to school, but with the contacts I have met so far, hopefully my dream of doing my second internship at dal pescatore could be achievable…