The project aims to provide employment empowerment tools to help refugees and asylum seekers find work in gastronomy-related fields.
Alice Waters: “You have been learning at a place that values the wisdom of farmers as deeply as the teachings of academics. You have engaged with books, but more importantly, you have put your hands in the earth” UNISG Rector Andrea Pieroni: “Alice Waters’s food activism is civil courage” On Friday June 22, 2018, the … …read more
A menu by our students from Israel Ruth von Strauss and May Siri and from Switzerland Enzo Cerletti
The chef, activist, food intellectual and Slow Food vice-president will be awarded the degree at a ceremony on Friday June 22 in Pollenzo, within the annual event “Coltivare e Custodire” (June 22-23)
Students hail from Italy, Austria, Belgium, Germany, India, Indonesia, Norway, Russia, South Korea, Switzerland, United States.
“I’d like to propose this menu, focused on the food of my home, Philadelphia. First, we are famous for the German speakers, who over decades of isolation, developed their own language and cuisine, called, through classic misunderstanding, Pennsylvania Dutch
Chef Sveinn Kjartansson of Aalto Bistro in Reykjavik will be cooking at the Academic Tables from May 14 to 16
17 undergraduate students and four graduate students, from Italy, Brazil, Cuba, Germany, Israel, Russia and Switzerland, will be discussing their theses
“10 menus for 10 students” at the Academic Tables of our university. Russian student Iacov Shteyntsayg introduces the richness of Eastern European cuisine on Thursday April 26 “I would like to share my knowledge of Russian cuisine and more generally of Eastern Europe with those who work and study at the University: I think it … …read more
Matt Orlando is an American chef from San Diego who chose Copenhagen for love and then for his personal career project. In Pollenzo Orlando is cooking on Monday 23 and Tuesday April 24….