Graduation day has arrived for the 12 students of the Master in the Slow Art of Italian Cuisine: they come from Italy, the United Kingdom, the Netherlands, Israel, China, United States and Argentina.
After one year in Pollenzo and a final internship in various Italian osterias and restaurants, they are taking their final practical exam and presenting a dish; some of them will also discuss a final thesis.
Here are their names & thesis:
Lev Ahdout, from Oradel, New Jersey (United States), with internships at Albergo dell’Agenzia (Bra), Battaglino restaurant (Bra) and Pausa Cafè (Turin).
Rebecca Antognazza, from Tradate (Italy) with internships at U Giancu restaurant (Genoa) and Essenza (Milan).
Ian Caliendo, from Oakland, California (United States) with internships at Osteria Boccondivino (Bra) and Pappacarbone restaurant (Cava de’ Tirreni), is discussing the thesis “Cultivating a Consuming Purpose: Promoting Collaboration Among Food Producers, Preparers, and Consumers”
Hsuan – Sharon Chiang, from Taipei City (Taiwan, China) with internships at Enoteca Bordò (Turin) and Piano 35 restaurant (Turin), is discussing the thesis “The Fermented Tofu”Fu-Ru” and Gorgonzola – Seeking Similarities in Their Origins, Nutritional Values, Producing Methods and Culinary Uses.”
Nathan Cal Danby, 23 from Halifax, Yorkshire, (United Kingdom) with internships at Planeta Foresteria (Menfi) and restaurant Castello di Verduno (Verduno) is discussing the thesis “Is There More to Coffee Than Just a Drink? Applications for Whole Coffee Beans as a Food Ingredient”.
Carmen Groeneveld, from Maastricht (the Netherlands) with internships at Osteria La Campanara (Galeata) and La Magnolia restaurant (Forte dei Marmi) is discussing the thesis “Grannies Stew Needs a Perfect Brew”.
Michael Klein, from Tel Aviv (Israel) with internships at osteria La Torre (Cherasco) and Baccarossa restaurant (Firenze).
Lam Hiu Ching Jyoti, from Hong Kong (China) with internships at trattoria Di Pietro (Melito Irpino) and restaurant S’Apposentu (Siddi) is discussing the thesis “Cart of Taste 共學食堂 Retrieve the Taste of Hong Kong -Running an Educational Food Cart as Action Research”.
Ryan Ojeil, from Valley Village, California (United States) with internships at Agriturismo Vultaggio (Trapani) is discussing the thesis “Pioneers of the Organic Wine Movement in Abruzzo: A Focused Sttudy on Cirelli Vineyards”.
Davide Stanic, from Krk (Croatia) with internships at at Albergo dell’Agenzia and Le Tavole Accademiche (Bra) and Il Pagliaccio restaurant (Rome).
Erin Torgerson, from Chesterfield, Missouri (United States) with internships at Agriturismo Agra Mater (Colmurano) and Tokuyoshi restaurant (Milan) is discussing the thesis “The Lost Education of Cucina Povera: Maintaining a Sustainable Home Kitchen!”
Martin Vera, from Argentina and living at Punta Del Diablo (Uruguay) with internships at osteria Dentro Le Mura (Termoli) and La Valle restaurant (Trofarello)