N. 26 May '18

SPRING IS HERE!

World Disco Soup was last weekend (some of us took part during the terra madre nordic event!) but we will do it this coming saturday on the 5th, don't miss out! Also, the career fair will be on the following week, check your emails for the program. Finally, the Migranti film festival will take place at the end of the month, they need our help!
-Your Newsletter Team

Screen Shot 2018-05-01 at 20.28.39.png

        ALL ABOUT: GELATO FESTIVAL


IMG-4545.JPG

Until 2 weeks ago we were wearing wool sweaters and winter coats, then summer arrived and all of a sudden we are in need of ice cream! Good news for us, since Gelato Festival is arriving next weekend (the 5th and 6th of May) in Turin! This event was originally done only in Florence, then it became a thing and was extended to all Europe! Unfortunately the rules to participate at the Festival as an artisanal ice cream maker are not to strict and many of the gelaterie featured are semi-finished industrial products.
But you can still find real artisans of gelato: we spoke to Claudio, the owner of Gelateria Cassia Vetus, between Florence and Arezzo. Claudio makes his ice-cream with passion and uses only 4-5 ingredients. He and his brother have been working together for two years to develop an ice cream that is lactose-free yet still creamy, tasty and refreshing! They joined the Gelato Festival Florence edition bringing their water-based creams and they met many other artisans like them. But be aware that fake artisanal ice cream is around the corner!
Claudio suggests that a real artisanal ice cream should have a flavor that is lingering and delicate.
If you join Gelato Festival try to decide which is the nature of your ice cream after a couple of licks!

 



BRA ACTIVITIES

multicultural-being-unisg-articolo.jpg

MULTICULTURAL BEINGs.
The youth Consult of Bra- La CONDOTTA of UniSG, Bra and Lunetica cooperative - are happy to invite you to the second edition of the MULTICULTURAL BEINGs event. The evening will take place in the communal cafeteria and courtyard of the primary school Edoardo Mosca. The goal of the event is always the same, so to bypass the walls and create an evening that puts into contact all the different communities that have lived in Bra for long.  The evening will begin with the Ethnic style dinner: the main dishes will be prepared by the Indian, Senegalese, Romanian, Tunisian, Guinea-Bissau and Italian community.
The asylum seekers an refugees will also partIcipate. From 9 pm exhibitions, group concerts and dj-set will be put up. We hope to see many of you!

30226753_1993607744190136_2888247326239883264_o.jpg

Cinema e Valori – IX Edition
"No human is an island on itself, everyone is part of a continent" said John Donne. The theme of the 9th edition takes inspiration from this quote. With the proposed movies we want to suggest an analysis of today's society always in search of loneliness, but then finding ourselves through the encounter with another person. Beginning of projections: 9 pm
--> ticket price: € 4.50 // Free for under 25
Film in rassegna:
Thrusday 26th April - "La teoria svedese dell’amore"
Thursday 3rd May - "L’altro volto della speranza"
Thursday 10th May - "È solo la fine del mondo"
Thursday 17th May - "Il padre d’Italia"
Thursday 24th May - "Corpo e anima"


         STUDENT LIFE


IMG_2727.JPG

Hello, I'm Philippe, a student in 3rd year. Maybe you already read about my passion for cooking in a mail that I sent in january. To make it short, in the last 2 years I began to cook at peoples home and organize some dinners at my place. In the last month this activity of „Chef at Home“ reached a new „level“ and every week people (students or people outside the university) ask me if I want to cook for a dinner or an event. This gave me the opportunity to meet a lot of interesting people and make great experiences! I'd describe my cooking style as experimental, in particular in terms of the tastes and flavours which I focus on.
It's all about: creativity + innovation + passion
My proposal can appeal to those who want to try out new recipes but don't want to cook, or who think they lack creativity in this particular field. But it can also suit those who like to exchange ideas and styles of cooking and thus be able to share their culinary passion. The idea is: I come to your home, I mix ingredients with creativity and cook FOR you- or WITH you. It can be a great idea to share hacks and ideas!
When people ask me about the costs I usually answer that they are shared and are just those of the ingredients needed. This for students. For non students except the cost of the ingredients, I prefer to say „you pay what you think it's worth“ or we can make a sort of agreement.
I recently opened an instagram account. During dinners many friends asked me if I'm on thi s social media because they wanted to share some photos of the preparation and the dishes. So I finally decided to open a profile to make myself a bit of publicity and to give people, who are interested, to have a better idea of what I'm doing and it can also be an alternative way to contact me.My instagram profile: ideaLCooKing (the one with the yellow apple pie as profile picture)
Looking forward meeting new people and sharing good times together. Just contact me! p.kaempf@studenti.unisg.it


BOOK & MOVIE CORNER


gelato.png

Chef's table season 4- Pastry edition
Season 4 focuses solely on pastry chefs and dessert makers and their crazy/delicious creations. And of course one thing cannot be missing there: Gelato.
The first episode showcases Christina Tosis “Milk Bar” in New York City, where she became famous for creating all kinds of crazy desserts inspired by her love for junk food. But in episode 2 things really go down, when Netflix takes us to Italy (where else?).
On the island of Sicily we get to meet Corrado Assenza and his “Caffè Sicilia”.  There he makes unbelievably tasty-looking gelato, granita and other traditional pastries. Oh, and he also single-handedly saved the Romana almond from near extinction…Watch also the rest of the season to see Jordi Roca, a 3 star Michelin pastry chef and Will Goldfarb, an American pastry chef who moved to Bali.


INTERVIEW OF THE MONTH


AB687AFE-649F-4047-BD16-5ABAF91C2368.png

Savina Nikolova

With the temperatures soaring, and most of you looking for a shadow to rest their head under during lunchbreak, it comes as no surprise that we have chosen gelato as the theme for this month’s issue.  While we are pretty sure that you are very well acquainted with your local gelateria, and that your relationship is only going to get more intimate as the mercury goes up, we would like to draw your attention to something else.
Read here Savina Nikolova’s story and discover how something so Italian as gelato found its way to Bulgaria. 

 

          INSTAGRAM OF THE MONTH


ig mag.png

ANDREA BEMIS is the account of Andrea, one of the best ten food blogger in the world. She and her husband make perfect simple dishes, full of colors and super healthy. Enjoy!


   FOOD FOR THOUGHT


A brief history of gelato
How did it arrive to Italy and when was the first floating ice
cream parlor? Click here for more history!

Gelato festival

On-the-road European Gelato festival arriving to Torino! Click here to buy tickets and for
more information.

Shmoozie’s Ice Cream
Meet Kshama adka, artisanal ice-cream maker from Chennai, India. She only uses local ingredients and developes new recipes according to the season. Click here to meet her.


      STUDENT RECIPES


gelato recipe.png

Caramelized bread, (smoked) milk with yeast ice cream and deep-fried apple filled with cumin foam - by Ana Roš
T
hrough many researches and thanks to the curiosities of us students after the study trip pf April in Slovenia, we found the recipe (very similar to the original) that has conquered our hearts : the yeast ice cream of Ana, Hiša Franko.     
Check it out!


        EVENTS IN MAY



JOB OFFERS OF THE MONTH


Tearosa Deli, Monza
Is offering a full time position as a cook/chef de partie for their 100% natural, plant-based and nutritious cuisine. Deadline 20/05.

Grani madre, Bergamo
If sourdough, antique grains and a wood oven is all you can think about to be happy, then you met your match with this offer as a baker.  Deadline 26/05.

Anna Tasca Lanza, Villalunga (Sicily)
They are looking for a passionate, experienced chef with a curiosity of cultural traditions and how these can be expressed through food. Deadline 31/05.

Barolo Land, Barolo
A 6 months internship as sales & tasting assistant in their shop in Barolo, Deadline 01/06.


CREDITS:
Amber Bewick, Viola Giorgione, Lukas Küblböck, Dana Tal, Camilla Bondioli, Nikola Gruev, Marta Manicone, Asya Argentieri, Elena Terzano

Nr. 25 April '18

NO MORE FOOD WASTE!

This month's theme is FOOD WASTE!
1/3 of food produced for human consumption is lost or wasted! which amounts to 1.3 billion tonnes of food per year! (In Italy 2.2 million tonnes of food is wasted per year). This isn't right especially when you think of the waste in resources used for production such as land, water and energy, and the fact that 1/4 of this waste could end World Hunger
We should all be actively participating in fighting this problem, how? Join Disco Soups events (read below), follow no waste gurus and their tips on how to reduce your waste like Bea Johnson (Zero waste home) or Lauren Singer (Trash is for Tossers), sign up to apps like TooGoodToGo, plan out your weekly shopping wisely, and share the message!
-Your Newsletter Team

Screen Shot 2018-03-30 at 09.41.31.png

  ALL ABOUT DISCO SOUP


disco_soup.jpg

April 28th: World Disco Soup Day!!
Be sure to save the date and get ready for the second edition of “World Disco Soup Day” on Saturday April 28th.
Last year more than 5000 kg of food were saved from being wasted.  It is well known that food waste and world hunger are two sides of the same question, both linked to bad distribution of resources and market inefficiency. The food we waste (about one third of the food produced) would be enough to feed 870 million hungry people in the world according to FAO.
What each one of us is called upon to do is to save food daily and “Disco-Soup” is a way to celebrate “food-saving”. The aim of the event is to collect leftover food or any food that would otherwise go to waste and to use it. It is meant to be a shared experience where people enjoy cooking  together all while music is playing (there is an open playlist on spotify for “world disco soup day” check it and add your favourite music!).

Disco Soup began 6 years ago in Berlin as a protest soup against food waste that fed 8000 people. From then on many different editions have taken place at local level until in 2016, the Slow Food Youth Network Brazil organized a National Disco Soup Day and whithin a year the first international “World Disco Soup Day” was organized.
Disco Soup events are spread  all over the world (check the map) but you can always organize your own party if there are none near you: get a group of enthusiastic people who love to dance and to cut a lot of veggies and organize your Disco Soup!



UNISG ACTIVITIES

pub.png

ASSG PUB QUIZ
Probably, with all the other things going on, you haven't noticed that we didn't have a pub quiz in February. Whether you give it to the brevity of the month or to our engagement with the graduation party, one thing remains clear-we must make it up to you. We know that the imminent and approaching at light speed exam session is not something that starts you off for this cheerful event, so we will hold our horses till it’s over. Yet, be warned! Prepare for extreme jolly and excessive mental effort.  It seems our warnings are unnecessary. If you have successfully dealt with the exams, this quiz will be a child's play for you- so you can blow some steam off. You may be allowed to get wasted (probably is not going to have a great contribution to the team’s victory though) but remember not to do the same with food. Check your emails and see you soon!


STUDENT LIFE


STUDENT STORIES


The+UNISG+Trip+Adviser+(1).png

If you remember with nostalgia your last study trip, moreover- you cannot wait till the next one, you are not alone, we are creating our own ‘UNISG Advisor’. Remember all those posts on Facebook from people looking for recommendations? well, we are trying to collect all of them and create a shared map/free space to take with you in your next trip. It would be much easier to visit good places with the suggestions of the other gastronomes. Pretty cool, huh? Soon we will launch this section on the website. In the meantime, you can start by listing down the names of all the must-visits, because we will need your assistance. Once the map is on you can add your own best location.
If you like it and have any idea, please share it with us here! 
coming soon!

Read the Food Waste Shame story by Eli Berlinghof, on the bread wasted every day at the Tavole! 
"Imagine you eat crappy bread from Maxisconto for breakfast, longing for a fresh slice of sourdough bread with a soft, heavy and warm center, a crispy crust making a sound that fills your ears with every bite. And four hours later, after a tiring morning class, in the Uni’s mensa, you see some of just these slices of your foodie-dream in the used plates rack, untouched, abandoned by their time-limited owners. How can they become waste within half an hour, passing 20 meters from the towel-lined basket to the rack, loosing all their value? „They go to compost“, I get told... Read more


BOOK & MOVIE CORNER


unnamed.jpg

Just eat it.
The 2014 documentary “Just Eat It. A Food Waste Story” follows Canadian filmmakers and couple Grant and Jenny on their quest to only eat discarded food for six months. Through their experiment they show the enormous extent of food waste, while giving an interesting insight on why and how this huge mountain of unwanted food accumulates. It is interesting and at the same time worrying to hear about the reasons and the consequences of this global crisis. Watch this beautifully made documentary and remember it the next time you think about throwing away something that might still be edible.


      ALUMNI STORIES


Jennifer Burns.jpg

Jennifer Burns


Jennifer graduated from her FCC master in 2016 and she has just launched a new brand! Her will to deeply understand the current food system shaped her carreer since day1. Check out why she chose Unisg in the first place and where she is now!


          INSTAGRAM OF THE MONTH


Immagine.png

UGLY PRODUCE IS BEAUTIFUL is the account of Sarah Philips, showcasing how "ugly" produce is actually still beautiful (and of course still edible)

uglyproduce.png

SAVE THE FOOD is a US public campaign to combat food waste, it gives good to know facts and inspires many to fight food waste


   FOOD FOR THOUGHT


Rick Nahmias wished to fight food waste in Los Angeles, so he founded Food Forward, a non-profit organization dedicated to end hunger by sharing abundance.
Click for more

 

Odile Le Bolloch, Head of EPA Stop Food Waste program explain how to avoid food
waste by correct food storing and preparing. Read more

 

France waste 66 pounds of food per person every year, so the government decided to
change the law and now grocery stores can’t throw away edible food anymore. Click
here
to read about grocery stores in France.

Watch this video about how tio easily reduce wasted food worldwide:


      STUDENT RECIPES


WhatsApp Image 2018-04-01 at 12.02.57.jpeg

GIARDINIERA POLLENTINA: This recipe was born after an event that the UniSG and Carol Povigna organized at Local to celebrate the beginning of November and the National Feast of Orti in Condotta.
It is a very interesting recipe against food waste because the aim of this recipe was to use the
remains of the Orto di Pollenzo. The day started with a visit in the productive Orto di Pollenzo to
pick up veggies. During the afternoon a group of students met at Local to transform the veggies
with Carol and also to talk with a producer about his Piedmontese Giardiniera. Click here for the recipe.


  EVENTS IN APRIL



JOB OFFERS OF THE MONTH


   Cucinato, Torino    Are you a chef or a food design lover? This job is made for you! They need new people full of positive energy from May 15. 

Cucinato, Torino  
Are you a chef or a food design lover? This job is made for you! They need new people full of positive energy from May 15. 

   Share The Meal, Berlin  If you feel that the food has a charity side and you love to organize, this job is for you. They need people from May 2 to September 9, have a look!

Share The Meal, Berlin
If you feel that the food has a charity side and you love to organize, this job is for you. They need people from May 2 to September 9, have a look!

   ReFED, California                                                                       We are in The Golden State for  a Golden job! They need Assistant Administrative from April 16. 

ReFED, California                                                                  We are in The Golden State for  a Golden job! They need Assistant Administrative from April 16. 

   Tipografia Alimentare,  is looking for a kitchen staff from March 15 in Milano. 

Tipografia Alimentare, is looking for a kitchen staff from March 15 in Milano. 


CREDITS:
Amber Bewick, Viola Giorgione, Lukas Küblböck, Dana Tal, Camilla Bondioli, Nikola Gruev, Marta Manicone, Asya Argentieri, Elena Terzano

 

Nr. 24 March '18

TO NEW BEGINNINGS!

Welcome to the new site!
Feels like this winter has been very long, we all can't wait for spring to arrive! This month our Uni, the surroundings and the students seem to be coming out of hibernation. Some exciting events are going on in March, like the annual Graduation party that Assg organizes and the 10 menu for 10 students has just started! Read up, keep learning and keep cooking!
-Your UnisgTable Team

Screen Shot 2018-03-01 at 19.23.10.png

  ALL ABOUT


28238473_1610525029036822_881357184016501876_o.jpg

SLOW FOOD YOUTH NETWORK (SFYN) came to visit us in Bra last week ! SFYN unites groups of young Slow Food members from all over the globe into one international network. The local groups independently create original and engaging events aimed at raising awareness about food issues and providing means to take action. For example disco soups, eat-ins, food film festivals etc. Look them up on their facebook page and get in contact!



UNISG ACTIVITIES

10studenti_10menu_unisg_pollenzo_final.jpg

10 menus for 10 students
Guest chefs will not longer be the only highlights of our AT meals as some of us students will be cooking in the next few months! The participants will have the possibility to exchange food, share their experiences and show us how Unisg life influenced their stories. Without forgetting to promote local food producers and to ensure environmental sustainability, we will travel to who know what destination thanks to their narrating menus!
Don't forget to support them and share your opinions as we are sure they really want to have our feedback.
So, who accepted the challenge?

February Nataliya Korneeva (Russian menu)
March Good Mood Food -Achi Raanan, Shalom Simcha Elbert, Bartolo Causarano (Italian- Israelian menu) 
-
April Iakov Shteyntsayg (Russian menu) 
- May Palmer Martinelli (A menu dedicated to Philadelphia and its german influence) 
June Ruth Von Strauss (Israelian menu)

- June Cafiero Giovanni, Gorini Alessandra (Menu dedicated to Campania)
- June Yain Ale Sciola ("Silvestra Indie Food" menu)
-
September Gianmaria Fasce, Davide Esposito e Philipp Oggiano (Menu dedicated to the fig)
November Saar Avrashi, Francesco Grandi (A winter menu, result of their different nationalities and working experiences)


         STUDENT LIFE


GP.jpg

Graduation Party
Well, winter may still not be over, with its everlasting grip, or at least this is how it seems, but we have prepared something quite good to raise your spirits, which shines over our horizon of events (not to be mistaken with the one of the black holes though). You guessed it: graduation time is here, and we are going to mark the occasion with style.
Brush up you grandad’s tuxedo/your grandmother’s gown and get ready to travel back in time and find yourself in black and white (it probably had something to do with that black hole after all). Now, now, we are not going to be that restrictive or conservative. The Art Deco fans will have the perfect opportunity to show off, but for the not so venturous: the attire is a matter of preference. You can always play it safe with navy. Just keep it sharp, as much as the mind will try to astray from that with the progression of the night (the open bar is not a helper).
The 9th of March is going to be a day of contrast-with the night ushering into a new day and our beloved graduates taking a new step in life. Don’t be sad! We are going to send them away respectfully, so join the fun. The place is Cascina Pedaggera and you can arrive at any time. Considering the effort, you went through with your garments, we will ease you up a bit by providing the transport. Take the bus from Bra Movicentro. For more information check your emails.
If after reading all of that you are feeling pretty hyped up, don’t miss to buy your ticket at Tavole.


BOOK & MOVIE CORNER


guide.png

A foodies guide to capitalism: Understanding the political economy of what we eat

Eric Holt- Gimenez is the director of the Institute for Food and Development Policy, known as Food First, a “people’s think tank” dedicated to ending the injustices that cause hunger. The book explains the politics that stand behind our food systems, starting from local agriculture to Big food companies. Holt- Gimenez argues that lots of the world food problems- hunger, obesity, land grabbing, global warming and so on are due to capitalism. In the book the author drew a connection between basics of capitalism and what we eat through important questions that critic the system-  Why is a rational agriculture incompatible with the global food regime? Can transforming our food system transform capitalism? These are questions that can only be addressed by first understanding how capitalism works.   


ALUMNI STORIES


alumni marxh.png

Valentina Gritti


You may haven’t heard from our alumni in a few months, but we will try to make up for that with a young gastronome who believes that change can be made from the bottom up and especially from young people. Intrigued? We bet you are. (And we ought to say you should be) Valentina Gritti graduated in 2016 and following her believes and dreams she found herself in various places, ending up doing something she really feels passionate about. Check out her amazing experience here.


          INSTAGRAM OF THE MONTH


igfeb.png

LEPAKWITHYAOPS is the account of Lim, an ordinary guy that likes to eat and drink healthy. Have a look to his delicious profile!


   FOOD FOR THOUGHT


Feds won’t make good food happen.. So cities, armed with food policy councils, will do it themselves:
Healthy and sustainble food advocate don't want to wait for the goverment to act for them. what do they do? 
Read here

The man who relives slaves through food:

Strategies for feeding the world more sustainably with organic agriculture:
Do organic agriculture is the solution for saving our planet from famine?
Read here


      STUDENT RECIPES


cime.png

Orecchiette cime di rapa e salsiccia
Turnip tops are a typical dish of the Apulian tradition and undisputed protagonist of the cold season. Turnip greens are a nutrient-rich food that is also very versatile in the kitchen. Many popular recipes use them in Puglia, both as a protagonist and as a side dish and even combined with both rich and poorer ingredients since they give an exceptional taste to the final result... Read more


  EVENTS IN MARCH



JOB OFFERS OF THE MONTH


   Sabadi, Modica      You always wanted to live in Sicily and you have a passion for chocolate? (Who doesn’t?) Then an exciting new project in Modica is looking for YOU! More information  here .

Sabadi, Modica  
You always wanted to live in Sicily and you have a passion for chocolate? (Who doesn’t?)
Then an exciting new project in Modica is looking for YOU! More information here.

   Azienda Agricola Valle Rita, Ginosa  CHEFS WANTED! This beautiful, 100 hectar agriturismo in the heart of Puglia is looking for a chef di cucina. To get to your dream job  click here .

Azienda Agricola Valle Rita, Ginosa
CHEFS WANTED! This beautiful, 100 hectar agriturismo in the heart of Puglia is looking for a chef di cucina. To get to your dream job click here.

   Grano, Moncalieri  To all the sourdough freaks and future pizzaioli out there! Moncalieri-based project “Grano” needs your expertise! Take a closer look  here . 

Grano, Moncalieri
To all the sourdough freaks and future pizzaioli out there! Moncalieri-based project “Grano” needs your expertise! Take a closer look here

   Slow food, Bra  Your favorite food organization is looking for a social media accountant to help them with preparations for Terra Madre Salone del Gusto. Interested?  Click here .

Slow food, Bra
Your favorite food organization is looking for a social media accountant to help them with preparations for Terra Madre Salone del Gusto. Interested? Click here.


P.S. Did you know that kissing may have originated when mothers orally passed chewed solid food to their infants during weaning?

CREDITS:
Amber Bewick, Viola Giorgione, Lukas Küblböck,
Asya Argentieri, Elena Terzano, Nikola Gruev, Dana Tal

Nr. 23 January '18

HAPPY NEW YEAR!

2018 already, wow. We hope you're having a nice holiday time with your friends and loved ones, and make sure to write down a new years resolution list, helps to keep your goals on track. We've put together a list of sports / physical activities available in the surroundings of Bra (we all know how we feel after all the Christmas and holiday feasts!). Also, check out the Assg activities planned for the month!
- Your Newsletter team

Screen Shot 2018-02-17 at 17.06.16.png

           AN UNCONVENTIONAL CHRISTMAS STORY


It’s not a common Christmas at UniSG. Our university is a melting pot of different origins and here’s an example of how one of our students spent the holidays.
“I got the gift of sharing lunch with Mr. Carlo Petrini for Christmas and for once he broke the character of being the president of Slow Food to being a friend. We got the chance to enjoy some fine wines and some world class Italian cuisine. He told us how he is hoping that we can work hard and focus in both our education and building our communities with our young ideas. It was an honor to share these memories with such an influential person. I like to think of it as the Christmas miracle!” These are the words of student Ancent, who had the pleasure to enjoy Bra when most of the students are away.
The strength of our university is to create a community every day of the year.  There’s no better moment than Christmas to share ideas and values for those who decided to spend the holidays in Bra. It would be nice to tell the stories, the travels and experiences of all the different parts of the world because one of the biggest values of this university is its diversity.
Diversity is something that benefits us all. Diversity is about critical thinking and exploring new perspectives and ways of acting. We can only learn from Carlo Petrini in ways of how to share positive moments with others and how to open our ideas in every moment.



UNISG ACTIVITIES

ffc2.jpg

First comes the food film club. Even if you have binged-watched your way through the holidays, whether because of the need to avoid the heated politics conversations of your close relatives or because all the new releases on Netflix have never been more enticing, we are telling you: "It's not over";. You will have another chance to grab a bowl of freshly made popcorn, snug in your bed and obliviously spend the night like that. This time though, we encourage you to open your homes(and snack reserves)and share this experience with your university friends. The old cinema nights were never this good.

ed1bb2d6-231d-4802-bacd-fe725e754e46.png

Second on the list is The Pub quiz. You have seen off the festive season, mildly intoxicated(or tipsy, as the popular description here goes) and as much as you'd like to relieve your stomach and help it to digest all the calories by entering long hibernation, there is one main struggle ahead-the exam session. We can provide some assistance with this, or at least a remedy for the consequences(we hope they are not very dreadful). In February you will have the perfect opportunity to vent off the pent up sorrow/ build up joy and celebrate the passing of this rather busy period. Don't miss out and expect more information soon.


STUDENT REPRESENTATIVES


cf4760bb-742c-4277-9f50-dc6cacea896c.jpg


- Blackboard, our new platform
- Microsoft Office 365 for every student
- Modification of Study Trip Regulations
- Scholarship Tasks
- New year’s wishes with documentary        suggestion

Faculty council 20/12- Read it here


         STUDENT LIFE


Screen Shot 2018-02-17 at 17.06.29.png

Christmas time is over, which means that all of us (and I do mean EVERYONE) has the inexplicable sensation of feeling a bit heavier around the waistline. Whatever causes this annually recurring sudden appearance of extra mass remains a mystery… Now fear not, dear UniSG students, we made a list of sports activities in and around Bra for those who have sworn to be more active in the new year.
Ready, steady, go:
Volleyball: there is a group of students who organize volleyball matches every week on alternating days. They play at Palasport Polisportiva in Viale Risorgimento 31 near Piazza Giolitti.
Football: there are some smaller fields in Via Montello (the street of Verde Idea after the second roundabout to the left). There is also an ongoing “calcetto” (5 vs 5) championship organized by some students. Unfortunately it’s too late to participate, but feel more than welcome to visit the games and burn some calories by cheering for the teams with all your passion. The championship will probably return after winter break in mid-february.
Tennis: For all the fancy pants who want to play some tennis, the Match Ball Tennis Club in Viale Risorgimento 31 offers indoor and outdoor courts.
Squash: There are 2 places in Bra to play squash (they will provide equipment also). The gym in Strada Crosassa 23 and the gym in Corso IV Novembre.
Climbing: For those who don’t suffer from vertigo, there’s a bouldering hall in Pollenzo (ironically named Vertigo). Located in Strada Crociera Burdina 5.
And of course there are many gyms in Bra, but it’s easier to google them or just walk up to the most buff guy or girl in your class and ask to which one they are going! Now get off your lazy butts and do something for your summer body, dammit!


BOOK & MOVIE CORNER


image1.jpeg

Cowspiracy, an inconvenient truth

Not a simple documentary but an audacious, poignant and funny movie. It talks about different problems linked to the overweight of the people, the money behind the organizations, and how the mind of us could be awful. 
It shows what nobody shows. A different point of view, a true cowspiracy against everybody who wants to change a little piece of our magnificent world. 
If you like to see how the real job world is, I suggest you to see it, and to critic it first as a person and second as a gastronome. Enjoy guys! 

dine.png

The Perfect Meal: The Multisensory Science of Food and Dining

In the last few years the culinary world and restaurants in primarily going throw a change. Chefs are realizing that a delicious dish is not enough anymore, focusing more and more on the science aspect of the eating experience. They try to understand how the diner uses senses to interact with and appreciate food.  The Perfect Meal examines all of the elements that contribute to the diner’s experience of a meal and investigate how each of the diner’s senses contributes to their overall multisensory experience. The principal focus of the book is not on flavor perception, but on all of the non-food and beverage factors that have been shown to influence the diner’s overall experience.


          INSTAGRAM OF THE MONTH


ig jan.png

Calling herself THE RELUCTANT VEGETARIAN, Anna Barnett is a blogger, contributor to Vogue and Grazia, and author of cookery book "Eat the Week". She posts envy-inducing photos of homey dishes.


   FOOD FOR THOUGHT


Tanzania changes the rules for African cacao:
Chocolate makers are always looks for the next adventure. This time it came from a place they would never imagine. Read here

Manitoba's last Trappist cheese-making monk and his student: Chef Dustin Peltier from Canada went to look for the cheese maker behind the cheese he is using. He found a smiley 82 years old monk that had been making cheese for over 60 years. Read more

Better dead then GM-fed? 
Although 14.5M people are dangerously hungry, South-Africans  countries as Zambia refuse to recieve GM food aid from the US. Thoughts?


      STUDENT RECIPES


pepparkakor-dekoration-tips-gloggfest-julpyssel.jpg

PEPPARKAKOR The making of Pepparkakor has a special place in every Scandinvian’s heart. Many have their own recipes, inherited for generations. The majority of the Pepparkakor consumed today have, however, been manufactured industrially. But the high demand for ready made dough shows the symbolic importance of sitting down with your family, a rolling pin, flour and dough to prepare infinite amount of Pepparkakor for Saint Lucy’s Day - a kind Christmas pregame - and Christmas. Many parents remember this moment in their own childhood with extreme joy, and even though modernity has it that people are not making their own dough anymore, the convivial parts of this tradition seem to linger still. 
It’s important to remember that Pepparkakor is not only used for eating: from the month of December, colored and decorated big-sized cookies are hung in windows all around Sweden.
Give it a try! 


   EVENTS IN JANUARY



JOB OFFERS OF THE MONTH


  Champagne socialist, an eclectic natural wine&bar in Milano, is looking for a natural wine enthusiast to join their band of Autarchic artisans  #winetonightrevolutiontomorrow

Champagne socialist, an eclectic natural wine&bar in Milano, is looking for a natural wine enthusiast to join their band of Autarchic artisans #winetonightrevolutiontomorrow

  Ikea Food is looking for an intern to develop a strategic food revolution in their stores by creating new, healthier menus for their employees and not only!

Ikea Food is looking for an intern to develop a strategic food revolution in their stores by creating new, healthier menus for their employees and not only!

  We know that someone out there is just obsessed with beer, would pair it with anything and just loves all of its shades! Yes, you are perfect for the new job offer of Birrificio Trunasse.

We know that someone out there is just obsessed with beer, would pair it with anything and just loves all of its shades! Yes, you are perfect for the new job offer of Birrificio Trunasse.

  Are you interested in Italian culture, organic farming and environmental responsability? The Associazione Castello di Spannocchia is immediately searching for an Education Director in their agritourism and educational centre in Tuscany.

Are you interested in Italian culture, organic farming and environmental responsability? The Associazione Castello di Spannocchia is immediately searching for an Education Director in their agritourism and educational centre in Tuscany.


CREDITS:
Amber Bewick, Viola Giorgione, Lukas Küblböck, Marta Manicone, 
Asya Argentieri, Elena Terzano, Nikola Gruev, Dana Tal, Philip Linander, 
Student representatives

Nr. 22 December '17

JINGLE BELLS JINGLE BELLS!

Christmas is getting closer, the weather is defenetely getting colder and the first snow flakes have fallen. Best thing to do is to keep warm with a nice hot tea or hot chocolate by your side, catch up on readings annnnnd maybe start studying a bit ;) If you're thinking about christmas gifts a nice idea could be to make some homemade ones (check this list out).   We hope you enjoy this month's newsletter and have a nice winter break!
-Your newsletter team-

Screen Shot 2018-02-15 at 19.36.06.png

     ALL ABOUT ADVENT CALENDAR


advent.jpg

Hey you chocolate lovers! Have you already bought your advent calendar? Check out this article to find out some fun and historical facts about this tradition!



UNISG ACTIVITIES

assg.jpg

ASSG Bingo Night
With the festivities season drawing near, the ASSG makes sure to give us another thing to look forward to and distract us from meticulously counting the days. For the "experienced” in the field, if there can be any, is Bingo night time, while the not so enlightened amongst us will have the opportunity to check it out themselves on 12th of December. With fun being guaranteed and the high probability of winning some rather substantial rewards, all you have to do is to save the date and bring your lighter before-Christmas self to Centro Arpino. Stay tuned and see you all in there!


         STUDENT LIFE


Screen Shot 2018-02-17 at 16.01.30.png

REPRESENTATIVES CORNER
The hardworking group behind the newsletter has been able to give us, your student representatives Davide Fede and Philip Linander, the opportunity to share with all of you what we are up to. Anyone interested will be able to see what was talked about in the latest Faculty Meeting here. It’s our hope that you will come and talk to us as soon as you feel like expressing your critique. Wether there is something you appreciate or something you strongly disagree with in the way we are keeping the discussion between students and professors, don’t hesitate to give us your opinion!

Screen Shot 2018-02-17 at 16.01.22.png

UNCONFERENCE
Not another classical conference to sit through... but an UNCONFERENCE! Join it on Tuesday (5th Dec | 5 pm | Tavole) and talk about what you care for, what you haven’t understood, what you ask yourself and what you dream with fellow students and professors. Check out how an unconference works here. 
-Unconference team


BOOK & MOVIE CORNER


1200x630bf.jpg

More than honey
 “If bees were to disappear from the globe, mankind would only have 4 years left to live.”
These drastic words, supposedly spoken by Albert Einstein, sum up the problems that the global extinction of bees would bring upon us.
More Than Honey is a Swiss documentary, which explores the possible causes of the mass vanishing of bees happening right now. The movie shows the complex of problems beekeepers from different regions of the world are facing and the impact it has, not only on the production of honey. Director Markus Imhoof accomplishes this by using incredible close up footage of bee colonies and by explaining it in a scientific, yet intriguing way.

The DVD will be available at UniSG library from December 19


      ALUMNI STORIES


LIBBY.jpg

Libby Clow


Libby Clow is originally from Portland, Oregon.
She finished her MFC communicating Quality Products in 2008 and she is now in the U.S. 
Her work started with olive oil and she is now a "product hunter", working as a chef consultant and recipe developer. 
She gave us some golden tips on how to live our Unisg experience to the fullest. Check it out!


          INSTAGRAM OF THE MONTH


unnamed(1).png

Christmas is coming, and not only the festivity, but also presents, friends, family and FOOD are! Start the best winter month with La luna sul cucchiaio, a food blogger that cares about food, its integrity and healthiness. Enjoy it and have a nice christmas guys!


   FOOD FOR THOUGHT


Healthier beer and drought-proof crops?
Scientists have cracked the genetic code of barley — opening up the potential for healthier beer and more importantly drought resistant crops.
Read here

 

Not only is this Coffee Cup Beautiful, but it's Made From - Coffee.
Sustainable, functional, and a pleasure to hold- this cup of coffee is made for a good morning.
Read more

My son was mocked for his "stinky" ethnic lunch:

When a 6 years-old child brings his favorite dish from home to school. 
Read here


      STUDENT RECIPES


unnamed.jpg

SUNDAY DISH
With the approach of the holidays, the desire to get together and have a good time is rising.
What better than a warm risotto paired with red wine? Lorenzo Breda remembers the passed winters with this traditional first course from Veneto.. Check out his family recipe!


  EVENTS IN DECEMBER



JOB OFFERS OF THE MONTH


   Università di Scienze Gastronomiche, Pollenzo.  Have a fluent English and a big love to Slow Food? Carlo Petrini is looking for his next assistant!

Università di Scienze Gastronomiche, Pollenzo. Have a fluent English and a big love to Slow Food? Carlo Petrini is looking for his next assistant!

   London, UK.   A specialist independent caterer is looking for someone who will strengthen the environmental & social responsibility. Intersted?

London, UK.  A specialist independent caterer is looking for someone who will strengthen the environmental & social responsibility. Intersted?

   Milan, Italy.  Bop, a culinary startup is offering a stage for a food passionate trainee with experience in the kitchen.

Milan, Italy. Bop, a culinary startup is offering a stage for a food passionate trainee with experience in the kitchen.

   Milan, Italy  23 restaurant is offering a stage as Sommelier! Permanent job, suitable also for non - experienced Sommelier.

Milan, Italy 23 restaurant is offering a stage as Sommelier! Permanent job, suitable also for non - experienced Sommelier.


P.S. Did you know that as Unisg student we have a great discount for the subscription of the magazine Cook_inc.? You only need to enter Cook_inc.UNISG in the discount line!

CREDITS:
Amber Bewick, Viola Giorgione, Lukas Küblböck, Marta Manicone, 
Camilla Bondioli, Asya Argentieri, Elena Terzano, Nikola Gruev, Dana Tal
SPECIAL CREDIT: Lisa Wittich (illustration)

Nr. 21 November '17

TRUFFLE SEASON IS HERE!

Although the famous truffle fair in Alba has started already last month, we gastronomes know that the good truffles come out later, so this month go look for them, hopefully with local truffle hunters and their cute lagotti dogs. Also, this month we will have our student elections, so all of you please do your duty and vote! Check out the Migranti film Festival events in the Student Life section, scroll down to see the featured recipe of one of our students and the events of the month!
-Your Newsletter Team

doggo.png

  ALL ABOUT TRUFFLES


5398a576-c2a2-490a-a958-b14c27be8ea2.png

How to determine the quality of the Tartufo Bianco d'Alba? These are the factors to take in consideration:
Appearance: it's important to check the external part (the "rind") and make sure it's thin and without moldy parts. The size is less relevant for the quality, but more for the price.
Smell: must be intense and persistent, which indicates complete maturity. It resembles the odor of methanol gas.
Consistency: the truffle must be hard, not mushy nor dry. If not like this, it could have been stored for a long period of time or hide rotten parts inside.



UNISG ACTIVITIES

Screen Shot 2018-02-16 at 23.40.24.png

Migranti Film Festival Rewind
Exchange, inclusion, integration, contamination and multicultural gastronomy. What sorrounded Pollenzo in the first Migranti film festival will continue throughout the year and the first important part is already starting in November with MFF REWIND!! Movie night with some foreign food? Not only! You have the chance to meet and talk to Indian, Tunisinian, Albanian, Senegalese and Romanian communities who have not traveled long to come to the five evenings: they are living in Bra or in the surroundings. How do they see what you see? How do they live it? Be part of this intercultural exchange and be ready to broaden your mind. Check out the detailed program here.


         STUDENT LIFE


slowfood.jpg

Take part in the MENU FOR CHANGE Challenge! Slow Food has started a campaign to raise awarness and tackle climate change through our food choices. Participate in the challenge through picking local food from the farmers market, cooking with sustainable varied foods and sharing your recipes! We gastronomes know that each bites counts! Challenge ends on November 26.


BOOK & MOVIE CORNER


poster-large.jpg

The founder
l will continue throughout You can say what you want about fast food industry, but the one thing is for sure: its creation had a massive impact on the world.
The Founder is a movie about the origins of the McDonald's Corporation, its transformation from single burger joint in San Bernardino (CA) to the international fast food empire it represents today. It tells the story of Ray Kroc, a successful milkshake salesman, who meets the McDonald's brothers, sees a huge potential in their newly developed system of efficient food preparation and convinces them to start franchising their restaurant. Kroc is skillfully portrayed by acclaimed actor Michael Keaton; he depicts a man driven by persistence and greed who doesn't seem to have a moral conflict when it comes to reaching his goals.
Don't expect to see a overly critical movie about the fast food industry, but instead an interesting, yet not glorifying origin story of one of the antagonists of the Slow Food movement. After all, you should always know your enemy. 


      ALUMNI STORIES


Screen Shot 2018-02-17 at 12.20.05.png

Henna Garrison


Henna is originally from Nantucket, she finished her Food culture and Communication master program in 2015 and she's now in Sicily, trying to make people understand the complexity of food! She tells us more about living in "a condensed Unisg" here.


          INSTAGRAM OF THE MONTH


inst nov 17.png

ZTASTYLIFE is the account of Amelia, Italian by birth living in the States, she focuses on the ingredients, tradition and memories from her home country.


   FOOD FOR THOUGHT


Napa wines in difficulty due to fires:
California's signature wines are in big trouble due to the latest fires. What will happen to them?

Read here

Fairtrade "certification":

An interesting and brief article on Italy's fairtrade market (article in Italian).
Read here

Cooking as never seen before (Nathan Myhrvold):


      STUDENT RECIPES


Screen Shot 2018-02-17 at 13.43.16.png

BUCHTELN (by PHILIPP OGGIANO): My grandma has always been a great inspiration for me especially when talking about cooking. There is no dish she makes I do not like: traditional south-tyrolean and alpine cuisine - no restaurant, “osteria” or “trattoria” has ever managed to beat her skills. I’ve got a very sweet tooth and therefore the sweet things made by and with my grandma are the ones I remember the best.  ...Read More.


  EVENTS IN NOVEMBER



JOB OFFERS OF THE MONTH


   Domori, None (TO)    Are you a chocoholic? Premium Chocolate producer Domori is offering a stage from November 6 until the end of the year.

Domori, None (TO)  
Are you a chocoholic? Premium Chocolate producer Domori is offering a stage from November 6 until the end of the year.

   Eataly, Genova  Eataly is offering a stage as a personal shopper in Genova. From November 6 to end of January. Got your attention?

Eataly, Genova
Eataly is offering a stage as a personal shopper in Genova. From November 6 to end of January.
Got your attention?

  You love traveling and are fluent in English?  Backroads  is looking for a Trip Leader. Part-time from April to November 2018. Interested?

You love traveling and are fluent in English? Backroads is looking for a Trip Leader. Part-time from April to November 2018. Interested?

   Locanda dell’Arzente  is looking for a room attendant/receptionist/event manager to work in their restaurant in San Salvatore Monferrato.

Locanda dell’Arzente is looking for a room attendant/receptionist/event manager to work in their restaurant in San Salvatore Monferrato.


P.S. Did you know that there has never been a recorded allergy to truffles?

CREDITS:
Amber Bewick, Viola Giorgione, Lukas Küblböck

Nr. 20 September '17

Do you smell that?
It's CHEESE being flown in from all over the world!

September is an exciting month in Bra. We have students graduating, a whole new class joining the undergraduate programme and of course, every two years, it’s Cheese time! This edition, we’re all about glorious Formaggio! Be sure to check out our book and movie corner for Liz Thorpe’s gateway to the world of cheese and our interview with David Sebastian, a UNISG alumni who’s producing his very own cheese in France. It’s an edition not to miss… Say cheese!
- Your Newsletter Team

c7e0eb31-82da-4703-bf6f-9b8283daea82.png

  STUDENT PROJECTS


108542de-3022-4aad-9ed6-283c25568356.png

Hands of the Makers is a collaborative project by one of our Unisg Alumni, Alice Noel Fabi, and Michele Colucci (video maker & copywriter). Through its videos, Hands of the Makers documents the beauty, the art and the knowledge of artisans around the world, in an effort to preserve their traditions, showcase the uniqueness of their work and inspire others. Their first video documents the work of craftsman Oton, who has been farming his land ecologically and biodynamically for over 30 years, keeping alive traditions that go back many generations and producing outstanding flours in his 800-year old water mill.
Particularly in the case of food artisans as in the above, their attention focuses on sustainable and ethical practices telling about lost knowledge or practices that deserve to be communicated more. 


         STUDENT LIFE


a6b8c88a-62fc-4222-bdaa-a063a54ca2c4.jpg

The Eat-In!
September is a time of ‘comings’ and ‘goings’. As we say goodbye to some students who are graduating, we also welcome the new undergraduate class with the biggest student event of the year - The Eat-In! Organised by ASSG, the Eat-In is a whole day event, taking place on Saturday the 23rd, in which older students of the university meet up with the new classes and show them the ins and outs of life in Bra. The day starts with a miniature tour of the city, lunch and then cooking at host students’ houses before the big dinner. In the evening, all students and staff are invited to dine together in Piazza Garibaldi where everyone’s dishes are shared on long tables with plenty of flowing wine! Every year things tend to get a little crazy, so this time ASSG are asking that we all put our hands forward as a community and help tidy up after the event! Look out for the e-mail to sign up as host, volunteer or guest… you don’t want to miss this!
 


BOOK & MOVIE CORNER


9dd52642-332c-49c8-937c-54585b041335.png

The Book of Cheese - Liz Thorpe
If you have never heard the name of Liz Thorpe, now is the time to meet her. This exceptional lady started her journey into the world of cheese from work in Murrays shop in New York and since then she managed to release two books, as well as to introduce the restaurant business in America to the most interesting and unknown cheese makers. Her second and just released in September book offers an interesting approach to the cheese study. Her theory is that the whole world of cheese can be mapped out from 9 familiar types: mozzarella, brie, Havarti, taleggio, cheddar, swiss, parmesan, blue and manchego. These gateways according to Liz can help anyone who interested in exploring this product, to understand what kind of type they can fall in love with. It sounds pretty promising and at least can be useful to those who always feel confused among the shelves in the store.


      ALUMNI STORIES


fcd24d97-c224-47d8-a885-3ba49a12cd13.jpg

David Sebastian Boada Mendoza



This is David. He grew up with the scent of cheese swiping under his nose and with time this became his passion. Starting from Ecuador he came to Europe to discover other cheese cultures and now is a true defender of the most natural ones. Read his full story here to find out how all of this happened..


          INSTAGRAM OF THE MONTH


cf9fc865-5cf1-4216-bdc3-1e8c84878d32.png

The Square Food Foundation is a project in Bristol, led by chef Barny Haughton, doing a great and important job in food education. 


   FOOD FOR THOUGHT


Illustrated guide to master the elements of cooking.
Read here

How to keep tomatoes fresh for longer.
Read here

During Ramadan, Home cooks shine.
Read here

Movie to watch: TAMPOPO
A great Japanese movie on a small ramen shop, intertwined by stories on relationship of food and love. Watch here  


  EVENTS IN SEPTEMBER



JOB OFFERS OF THE MONTH


   Il Mondo Di Laura  is a artigianal bakery for cookies and other sweets and needs a marketing assistant. Could this be you?  Click here .

Il Mondo Di Laura is a artigianal bakery for cookies and other sweets and needs a marketing assistant. Could this be you? Click here.

  Alcohol is YOUR thing? Apply now for a job at Cheese to organize tastings for  Velier , sell their spirits and maybe even have some shots yourself.  Click here

Alcohol is YOUR thing? Apply now for a job at Cheese to organize tastings for Velier, sell their spirits and maybe even have some shots yourself. Click here

  We all love pasta, don´t we? The Pasta Factory offers you a spot in their kitchen, located in the heart of Manchester, where you can fully live your pasta passion!  Click here

We all love pasta, don´t we? The Pasta Factory offers you a spot in their kitchen, located in the heart of Manchester, where you can fully live your pasta passion! Click here

  Are you still looking for a job at cheese? With the  Kaasaffineurs Van Tricht  from Belgium you found it! They need you to sell their high class cheeses with a big cheesy smile.  Click here

Are you still looking for a job at cheese? With the Kaasaffineurs Van Tricht from Belgium you found it! They need you to sell their high class cheeses with a big cheesy smile. Click here


P.S. Did you know that moose cheese costs around $420 per pound? Each milking takes two hours, and must be done in complete silence!

CREDITS:
Amber Bewick, Greta Contardo, Viola Giorgione, 
Zahra Hirji, Lea Schelling

Nr. 19 August '17


c91fdf00-0535-4a91-b9cd-4e620fe6071e.jpg

Since it is finally vacation time we though that some destination suggestions could be useful! In this edition you can find a map where we collected all the places that got an answer on the facebook page "Unisg the food and fun ppl party time", a great source for our community. We've selected the most popular ones for you. There are some real treats and not known places that you could get to know about! Have fun and enjoy summer.
-Your Newsletter Team


Click on the map and see if your future destination got a review on the facebook page. Then search the city on "Unisg the food and fun ppl party time" Facebook group and discover what your foodie friends loved about it!


P.S. Did you know that Austria was the first country to use postcards?

CREDITS:
Viola Giorgione, Marfa Bashilova, Lea Schelling