The restaurant “Habasta” was opened in 2007 by the chef Itai Hargil and the chef-sommelier Maoz Alonim, in the heart of the Karmel Market in Tel Aviv. For the last 8 years that the restaurant has been in business, the two chefs have managed to serve their customers utilizing the fresh products available on the … …read more
All activities are organized by students of the University of Gastronomic Sciences in Pollenzo
The 57 students who celebrated their Graduation Day today come from 16 countries: Argentina, Belgium, Brazil, Canada, South Korea, Ethiopia, Germany, Japan, Italy, Mali, Mexico, Ghana, United States, South Africa, Switzerland and Thailand.
On Friday March 6 the University of Gastronomic Sciences in Pollenzo will celebrate its fourth Graduation Day, the solemn degree ceremony which, as always, will be attended by a number of special guests. Graduation Day, inaugurated in February 2012, is still a “young tradition,” a choral commemoration of the communal life of the students as … …read more
This was the proposal launched by UNISG President Petrini and Dean Grimaldi to Minister Giannini during the inauguration of the 2014-2015 Academic Year
Discovering a region with a rich cultural heritage and an emerging gastronomy. From rural areas to colonial towns, from urban cuisine to street food…
Traditional communities living in isolated, rural areas with little money or infrastructure tend to have one thing in common: resilience rooted in intricate knowledge of their natural environment, especially plants. “This knowledge may be relevant to some of biggest problems in plant science, including climate change, conservation biology, food security and public health,” said … …read more
2015 guest chef roster presented on Friday January 30
Under the exclusive agreement, the two organisations will work together on research projects, exploring and analysing new trends in the food industry and bringing the latest thinking direct to organisations and consumers. Two of the initial projects they will work on will look at how people can maximise their energy levels, and therefore their productivity, throughout the day, and to increase education around the supply chain.
On November 10, 2014, eight UNISG students and a tutor started their journey in Korea. From Jeju Island to Jeolla province and to Seoul, this study trip was not simply to discover Korean cuisine, but to find out the links between people, local traditions and food. The students began the trip visiting the blue Kongjang … …read more