Press Office

A Full Schedule for Incoming and Current Students of Pollenzo, between Bra and Turin

At Terra Madre Salone del Gusto, the Presentation of a New Project of the University of Pollenzo More than 300 participants from all over the world – including academics, trainers, teachers, and experts – will lay the foundation for a new project, Diffuse University, on Friday, September  21st and Saturday, September 22nd in Turin. This … …read more

UNISG is providing scientific framework to the project aimed at promoting and protecting the gastronomic heritage of Central Europe In June, the Slow Food-CE project celebrated the completion of its first year. A year that set the agenda for the project, defined and organized the participants, and unearthed a clear path towards 2020. In particular, … …read more

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