The Pollenzo Cookery School is entering its third year of life, with the second edition of its English-language course, the Master in the Slow Art of Italian Cuisine, starting on January 13, 2016. Each edition of the course has a maximum of 20 students and offers an educational model in which lessons on campus in … …read more
The young Torsten Vildgaard spent his childhood in Tingbjerg, in the countryside near Copenhagen, and worked at the prestigious Noma before opening STUD!O, the Michelin-starred restaurant where he now oversees a team of 20 people. This was his dream back in Tingbjerg, where as a boy he was already working on the design for his … …read more
This week, Pollenzo’s Academic Tables will host two of Italy’s greatest chefs, from the south and the north of the peninsula: Pino Cuttaia of the two-Michelin-starred La Madia in Licata, in Sicily, and Enrico Cerea from Da Vittorio in Brusaporto, in Lombardy, which has three stars. Highly experienced, the youthful Pino Cuttaia is a Sicilian … …read more
On Friday November 6, 25 Master in Food Culture and Communications students will receive their diploma. The ceremony will be held in UNISG’s Aula Magna lecture hall
A young chef who loves to break the mold, in the kitchen as well as in life. Christian Milone, from the Trattoria Zappatori in Pinerolo, is bringing the freshness and originality of his cooking to Pollenzo’s Academic Tables. Born in 1979, after a career as a professional cyclist he decided to return to the culinary roots … …read more
Conference and dinner with a delegation of Korean Buddhist monks and nuns
Yoji Tokuyoshi, for years Massimo Bottura’s second-in-command at the Osteria Francescana in Modena, is the guest today, Monday October 19, at UNISG’s Academic Tables. The young and talented chef recently opened his own restaurant, Ristorante Tokuyoshi, in Milan. Here he presents a cuisine based on Italian ingredients, but guided by his Asian sensibility and know-how. … …read more
On October 15th at 8 pm, a dinner with a color-themed menu will be open to the public
Academic Tables welcomes another menu devised in collaboration with a local migrant community. On Friday October 9, the spotlight will turn on Macedonia’s cuisine, with a menu featuring sarma (vine or cabbage leaves stuffed with rice), bruschette with ajvar sauce, based on peppers and eggplant, and tavce grave (meat and bean stew), with a dessert of … …read more
Ready to meet UNISG at Cheese 2015? Good, because we’ve got plenty of surprises and innovations for you this year. Let’s start with the basics. First of all, our stand will be in its usual location, in Piazza XX Settembre, near the corner with Via Mendicità Istruita, while our Pollenzo campus will be open for visits from … …read more