In recent years, bees have become an increasingly familiar presence in urban landscapes. And that shift says something meaningful about how we’re rethinking the relationship between cities and the natural world. Urban beekeeping started as a practical experiment, but it carries with it a much broader set of questions: cultural, environmental, educational. Bees are not … …read more
As part of a growing food resistance movement, I find purpose in creating and nurturing spaces to think with Food. Meaning is found through experiencing together, eating, cooking, and sharing stories around the table. In June 2025, as part of my master’s portfolio, I created a dinner that represented the journey my class went through during this … …read more
Within the Master’s in Food Communication and Marketing at the University of Gastronomic Sciences in Pollenzo, collaboration with partner companies represents a cornerstone of the educational path and, for us students, a privileged moment where theory meets practice, making food and wine communication a living experience. The workshop with Bubble Bev, held on November 7 … …read more
Over the past year, I took part in the Master’s in New Food Thinking (MNFT), a program that became much more than an academic journey. It became a space to reflect, to question, and to reconnect with parts of myself that had long remained unspoken or fragmented. I began the year with quiet questions. Not … …read more
In my final months at the University of Gastronomic Sciences, I found myself reflecting on how much my time here had shifted the way I see food and myself. What began as academic research into the Western perception of Indian food gradually evolved into a series of dining experiences, collaborative events, and finally, my final … …read more
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.