A Rainbow of Colors from Iceland
Chef Sveinn Kjartansson of Aalto Bistro in Reykjavik will be cooking at the Academic Tables from May 14 to 16
Press Office
Spring Graduation Session in Pollenzo on Friday April 27
17 undergraduate students and four graduate students, from Italy, Brazil, Cuba, Germany, Israel, Russia and Switzerland, will be discussing their theses
Russian student Iacov Shteyntsayg introduces the richness of Eastern European cuisine
“10 menus for 10 students” at the Academic Tables of our university. Russian student Iacov Shteyntsayg introduces the richness of Eastern European cuisine on Thursday April 26 “I would like to share my knowledge of Russian cuisine and more generally of Eastern Europe with those who work and study at the University: I think it … …read more
An American in Copenhagen: Matthew Orlando from Amass restaurant at Le Tavole Accademiche in Pollenzo
Matt Orlando is an American chef from San Diego who chose Copenhagen for love and then for his personal career project. In Pollenzo Orlando is cooking on Monday 23 and Tuesday April 24….
Sergí de Meià Brings a Catalan Accent to the Academic Tables
The Barcelona-based chef will be cooking in Pollenzo from April 16 to 18 In his homonymous restaurant in Barcelona, young chef Sergí de Meià creates dishes with a distinctly Catalan flavor. His ingredients are sourced from a select list of suppliers and are always seasonal and local. While drawing on ancient culinary traditions, he also … …read more
Graduation Day for 14 international students of the Master in Italian Wine Culture
Thursday April 12 they discuss their final dissertation and Friday April 13 proclamation. Students hail from Italy, Russia, Australia and Vietnam
Chefs from Brussels Restaurant Racines to Cook at the Academic Tables
The Racines project, which for some years has been enlivening the gastronomic scene in Brussels, has its roots in the Italian regions of Campania and Tuscany. Behind this restaurant, which is also an épicerie, enoteca and garden, are Ugo Federico, from Capri, and Francesco Cury, from Florence…
Graduation Day 2018 Held at the University of Gastronomic Sciences in Pollenzo on Friday March 9
The guests of honor: UNISG alumnus and International Fund for Agricultural Development (IFAD) consultant Rahul Antao, La7 news director Enrico Mentana and founder of the Happy Degrowth movement Maurizio Pallante
Friday March 9: Graduation Day 2018 at the University of Gastronomic Sciences in Pollenzo
52 students from Italy, Albania, Switzerland, the United Kingdom, Israel, the United States, Mexico, Brazil and Kenya will be graduating in a ceremony that will start at 3pm in the Agenzia di Pollenzo courtyard
SlowFood-CE: Transnational Training for Slow Food’s New Gastronomy Project Held in Krakow in early February
UNISG delegation led a workshop on Granaries of Memory