My first experience in a Michelin starred restaurant was at the Sicilian restaurant “Madia” which is driven by chef Pino Cuttaia. Before this experience I used to imagine that inside these kind of kitchens every move is precise and calculated; like in a fencing duel, no one would execute unnecessary moves because attention to detail is everything. I was partially right…
Giuseppe De Cesare, UNISG alumnus and wine specialist based in London, went to Paris to present his master thesis at Sorbonne University in a conference on food heritage. He discusses the candidature of the traditional art of Naples’ Pizzaiuoli as UNESCO’s intangible cultural heritage and shows that Neapolitan Pizza making is an artisanal tradition that has been passed down from generation to generation…
What is an Asian language graduate with a specialization in Chinese economics and history doing in a prestigious Langhe winery?
Wine is not just an object to be smelled and tasted. It is an active protagonist, which involves businesses in a holistic way. Wine is land and ecology, politics and economy, history and law, art and sensibility, responsibility and pleasure. Wine is a narrative and its whole story must be told: This is the challenge of the Master in Italian Wine Culture, this is the opportunity that we are seeking to give to the figure of a “wine-teller.”
“Why did I want to do this Master? Because I’m the only Scandinavian who has moved to the Langhe to make Barolo, so I’d better know what I’m doing, right?”
After at least a year on from any prolonged experience, it is possible to start assessing how positive — or otherwise — its effects have been. My answer to anyone who asks me how the Master in Food Culture & Communications – Human Ecology & Sustainability was is always the same: it changed my life. https://youtu.be/BE91Z5YkpgE … …read more
When were given a list of internship possibilities, I was truly confused. I looked at most osterias on the guide along with their chefs and a description of what type of food they would serve only to be more flummoxed than when I had started!
Amy e Corrado, due cuori innamorati l’uno dell’altro ed allo stesso modo innamorati del cibo con un impegno in comune: trasmettere le proprie emozione attraverso il cibo e cercare nel piacere degli altri la loro stessa soddisfazione.
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