Nr. 29 October '18


Hey peeps! After a long break of summer, exams, Terra Madre, etc. we are finally back to school welcoming the new students, and getting used to Bra life again! Lots of new activities and events are going on this fall, check out all the sections we created for this month and let us know what you think!

Screen Shot 2018-10-05 at 08.30.09.png


IMG_20180930_133233 (1).jpg

Korean temple food

You tasted it, you loved it! Want to know more about it? We are going with you to a temple, a far away temple in Korea. Here we will taste all the temple food that is good to eat and good to think. In fact we will talk about how the Buddhism changed the way to eat and how no food waste goal started in Korea some centuries ago.
Check it out!



We are so happy to introduce this new section in our blog posts since we felt that our wine lovers missed a space where to inquire about wine bottles, best producers, news and concerns about this world. P.s. Not only wine, we welcome every beverage!
Red wine issue
When it comes to wine, people usually have strong opinions concerning their tastes and preferences. However, when it comes to wine and food pairing, things get more difficult: there are many guidelines about what should come with what, and, more often than not, the pattern usually involves dishes that contain proteins from animal origin. Have you ever noticed?
Read more about it, here!


The New Gastronome
There’s a new magazine in town and it just happens to be truly fantastic!
The New Gastronome is UniSGs new online magazine, presenting articles, stories, recipes, photo essays, videos and many more things created by our own alumni, students and professors. Their aim is to “shine a light on the individuality and uniqueness of food”. And oh, boy! It turned out to be beautiful.
Go to the communications office to grab your own printed version for the cost of 5€.
If you're a UNISG alumni or student that would like to write for The New Gastronome, they'd love to hear from you. Submit your work at:

Tampopo (1985)


Who doesn’t know the feeling? You sit down in a restaurant you just discovered, order your favorite dish and when you take your first bite you think: “Hm, almost there, but not quite it.” Everyone has been on the quest of finding the perfect version of his favorites. The Japanese movie “Tampopo” tells exactly this kind of story.
It’s about a young widow and ramen shop owner, who is trying to turn it into the best noodle place in Tokyo. One day she encounters two truck drivers and ramen connoisseurs who decide to help her become a master of the art.
Told in multiple episodes (some of them only remotely connected to the story, but always dedicated to the noodle), this movie manages to be a crazy and entertaining tribute to food lovers and perfectionists alike. If you’re up for a movie with a different, very Japanese approach to comedy and story telling, or just a fan of ramen noodles in general, you should really give this one a chance.



Alexander Djourdjin

While many have just entered the world of gastronomy, and their dreams and inspirations still look quite far ahead, there are some who have trotted the way to Pollenzo many, many times. And it is those our alumni rubric is addressed to, because hey, who doesn’t need a bit of inspiration and advice on the pressing matters.
Read here Alexander Djourdjin’s story and don’t be afraid to make the next big step.


Marta Foglio is a young chef from Biella, she is an exponent of the macro-Mediterranean cooking. Marta specializes in eco-friendly vegetarian food careful to the balance between people and the environment they live in. Her cuisine is healthy and makes a large use of vegetables. She's the founder and owner of "Foodopia" and she offers lectures of healthy style of cooking using local ingredients.


End the Animal Cage Age!
Sign the European Citizen Initiative petition supported by Slow Food to stop the use of cages for livestock production! Click here

Slow Money
”Bring money back down to earth”.
Learn more about this non-profit organization: Click here

Check out Netflix’s new show based on Samin Nosrat’s best-selling book: Salt, Fat, Acid, Heat



Extracrispy oven potatoes

This recipe doesn’t need a description.
Trust us, you just gotta try it.



Especially Puglia is looking for a Travel coordinator in New York! An intership in the high-end travel industry that could lead to a full-time position. Deadline 31/10.

Distilleria Romano Levi is looking for someone who can support them and help in communication for 3 important events from October 27th to December 3rd. Check it out! Deadline 19/10.

Work from home (or near Vercelli)!! A great job opportunity with a legume producer in marketing research, on-line and import-export sale. Start date 17/10/2018

Relais&Chateaux is offering a curricular Intership in the tourism and hospitality field. You will be assisting the delegation manager in all the Membership service activities. Deadline 15/10.

Amber Bewick, Viola Giorgione, Lukas Küblböck, Camilla Bondioli, Nikola Gruev, Asya Argentieri, Elena Terzano, Susanna Danieli

Nr. 28 July '18


Exams are almost over and the holidays are getting closer! There are still many things happening in Bra and in the surroundings before the many departures. Check out all the sections below, hope you have an awesome summer and see you in September at Terra Madre in Turin! 
-Your Newsletter Team

Screen Shot 2018-07-01 at 20.44.21.png


We all know about the global food waste issue. There are many new ideas and companies nowadays that are trying to tackle the problem, for example the company APEEL. This company is a family of plant-derived coatings that food growers/producers use to keep produce fresh and slow the spoilage process. Apeel keeps moisture inside produce and oxygen out, which dramatically slows the rate that produce spoils, supporting the natural abilities to protect against environmental stressors. It is made of lipids and glycerolipids (that naturally exist in peels, seeds and pulp of fruits and vegetables), the coatings are edible, safe to eat, colorless, odorless and tasteless. 



Spontaneous herbs: PURSLANE.
- Scientific name: Portulaca oleracea L. and comes from the family of the Portulacaceae.
- It is present all year round but is harvested during Summer, when its leaves are richer in nutrients and minerals. It is characterized by reddish stems and mainly yellow flowers (they could be even rose-fuchsia) that are visible for few hours during the morning. It prefers sunny terrain and it is not complicate to cultivate.
- Uncertain are its origin but nowadays in Italy it spontaneously grows up in the Central and Southern regions. The purslane was already known in the Romans time but has been admirably used in the typical Turkish and Kurdish cuisine. 
1 Curiosity: in the flowers' language it means "shameless" due to its attitude to enlarge unavoidably without control. Healthy plant as it contains excellent values of linoleic acid, omega 3 and vitamin C. In nutraceutical there has been discovered its antitumors, antioxidants and antimicrobials properties.
HOW TO USE IT? Each part is edible of this plant (even the seeds!), SO DON'T WASTE ANY OF IT!
Easy to pair with salads, an idea could be to steam cook it and enrich a side dish though. Try to fry it in batter! Or parboil it in water with vinegar and then to preserve it in a vessel...It will be amazing for rich and tasty appetizers!



Only one week of arduous labour separates us from the freedom summer is notoriously associated with. Even though it is a prospect good enough onto its own, we would like to offer you something additional to look forward to. That's right, if you remember, we still have our grand Eat-out on July 7th. What makes it so special, you will ask, and we will gladly answer. First, this time the ASSG is not alone. The Condotta joined in, so we all together readily rolled up our sleeves to fight food waste. Second, you will discover that we've made more than a few minor tweaks. From the location (Piazza Gioliti) to the evening program, they just set you in the mood to explore exotic cuisines, form new friendships, and recharge before you devote yourself to all the internships and the other estival delights you've planned.  
We cannot guarantee that the ultimate exams will go smoothly yet checking out for updates on our page might make the results easier to swallow. Stay tuned and good luck! 



Zuppa di latte - Carlo Petrini
Would you like to know something more about our President and about our beloved Bra? 
This book will bring you back to a time when people at night used to gathered and have dinner in “latteria”. In the book Petrini tells us about the central role of simple ingredients such as milk in people’s daily nutrition. He describes his grandmother’s signature dishes and the experience of the “Latterie” that were many in Bra. You will also find the recipes of the mentioned dishes at the end of the book! This is a book that a “Pollenzino” must read. 


unnamed (1).jpg

Michal Benishti

Michal is from Israel, she graduated in 2016 from MFCC and she tells us her experience as a gastronome in the big industry. Is it possible to bring Slow food vaues into the industry, what can she change and what are the challenges?Find it out here!



Dishing Up the dirt - Andrea Bemis
Between the endless hours of working the land, producing food, and cultivating a community of customers, Andrea and her husband Taylor somehow found a rhythm and good routine in their 6 acres farm in Oregon. Follow them!


Pasta straws, the future against plastic:
This bistrot, situated in Bristol, is changing his plastic consumption. the future is here? Read here

This is the industry that makes the pasta straw:
An interesting article about how to make these fantastic straws. 
Read here

BBC video on the Bristol bistrot:


sorghum salad.jpg

Sorghum salad
Why don’t we change our food habits from time to time? It is not necessary to do crazy diets or to avoid for long periods a specific food for who knows what reasons. It can be interesting to discover ‘food biodiversity’ by changing, for example, a dish of pasta with a special unknow cereal and trying to combine it in a funny way. Today we will talk about sorghum and its potentiality!
What is it? Sorghum, (Sorghum bicolor) is a cereal grain plant of the grass family (Poaceae) and it has edible starchy kernels. This gluten-free plant likely originated in Africa, where it is a major food crop and has numerous varieties. Read more...



Deliveristo, Milano  
Is a virtual market that allows restaurant owners to buy directly from producers, They offer a Sales&Purchasing Trainee. Deadline 30/07.

GD Vajra,Barolo
Respect towards nature and attention to details. They're offering a full time position in FB&Tasting, Deadline 23/07.

Associazione Tra Me, Carignano
They're looking for a graduate gastronome to take care of food education and events in their socially promoting and hospitality center. Deadline 6/07.

Associazione Cambalache, Alessandria
They offer a trainee at Bee my Job, an educational project for refugees and asylum seekers based on apiculture. Deadline 6/07.

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

Nr. 27June '18

Hello JUNE!

June is already here!
Summer seems to be coming closer and this month there are some exciting events coming up: be sure to check out the "Migranti film Festival" (more details below) going on this weekend and the "Coltivare and Custodire" event toward the end of the month, with the Honorary degree to Alice Waters!
-Your Newsletter Team

Food Photographer by Anthony Florio


It’s cherry season, which means mouthfuls of juicy, red deliciousness and the joy of ending up in the midst of a spontaneous cherry pit spitting contest. We want to take this occasion to direct your attention to a special product that recently became awarded the status of a slow food presidio: the Leithaberg Cherry from Austria. Grown in the region of Pannonia next to Lake Neusiedl, close to the border to Hungary, this thin skinned cherry has been grown since the 18 th century. At the peak of its production in the 19 th century, there were 10-15000 trees in every single community of this area. Nowadays there are around 5000 trees left in all of the region, due to the increased production of wine in this area. If you want to learn more about Slow Food Presidia, what they do, how they get chosen and, most importantly, what product is being protected from your country or region, check out the official website..



Spontaneous herbs
In June there is one of our favorite aromatic element: MINT. Here some notes about it:
- Scientific name Mentha spp (ex. piperita).
- It is a perennial plant that blooms with white and pink flowers. It adapts easily to any type of soil but its favorite are the swampy and humid ones.
- It was discovered in the distant 1696 by an English botanic called John Ray.
It is an important element in the Chinese medicine: it has always been used for its diuretic and digestive properties and also as an aphrodisiac. For some time its functions in Nutraceuticals, as well as anti-inflammatory, digestive and antispasmodic ones have been known.
You can also grow it on your terrace managing to choose among the 600 varieties that seem to exist! The best time to pick it is in Summer: take the leaves and the flowery ends to use it in the kitchen. HOW TO USE IT? Here are some ideas…
Good in omelettes and perfect for sauces and pesto, experiment with new refreshing drinks and home-made ice-cream!! In the Italian traditional cuisine it enriches ravioli and fishes.


Summer Eat-out (1).png

Even if you have joined UNISG quite recently, there isn’t a way you haven’t heard of the notorious autumnal Eat-in, organized by the ASSG, right? You haven’t, really! Well, that’s a miss, but we might forgive you if you decide to come to this new epic Eat-out we are planning. Listen carefully now! The date is the 7th of July and as we have already said, it is going to be awesome. Bring your post-exams sunny vibes and get ready to counter other peoples’ summer body goals with lots of drinking and eating. More importantly, check your inboxes for more info from the ASSG. 


A video on simple tips on how to reduce our everyday waste, done by two students. Our world produces every year 2.12 billion tons of waste ; we use 5 trillion plastic bags every year and 91 % of plastic is NOT recycled! Before waiting too long for our governments to do something (come up with alternative materials, tougher laws etc) we should all be more conscious and do something about it.
Enjoy and Share it!



Red Obsession
Forget any plan for this weekend, stay home, open a good bottle of wine and sit in front of your screen. We got a movie that you must watch: “Red Obsession” a 2013 Australian documentary. 
This beautiful movie brings us in the french soil where the great Bourdeaux are produced. This type of wine is booming on the eastern market, thanks to the push of new rich China that wants it all! The demand is unprecedented, but the product is finite, for this reason vintage bottles of Bourdeaux are sold at incredible amount of money. Narrated by the warm voice of Russel Crowe the movie bring us from Bordeaux to Beijing through a series of interview to winemakers and wine lovers.
Enjoy the film and cheers!! 


Screen Shot 2018-05-30 at 22.38.21.png

BETTI TAGLIETTI is the account of Betti: she teaches kids about foraging, she cooks with natural ingredients and loves to decorate and prepare beautifully set tables. look her up!


Eco-friendly packaging
A team of people that cares about the future of the earth talks about their innovative organic packaging
Read here

"TechKnow," expert contributor Lindsay Moran travels to Green Island, NY, to investigate how mushrooms are being used to create Eco-friendly packaging and insulation materials. More traditional Styrofoam packaging is made of polystyrene, an unsustainable petrochemical, and can take up to a million years to biodegrade naturally.  

Gavin McIntyre, the man of the compostable.
An interesting article about one of the founders of Evocative design. 
Read here



Chamomile strawberry cake
In the last years wild chamomile is disappearing more and more in the field as a consequence of the use of pesticides.
We want to underline the importance of this plant by a recipe that celebrates Spring and its gifts. Chamomile is prepared from dried flowers and it brings an oasis of calm and tranquility. The beautiful Chamomile flower is native to Asia, Europe, Australia and North America, and blooms during the early summer months. Chamomile tea contains Chamazulene, an aromatic chemical compound that possesses antiinflammatory, analgesic and antispasmodic properties. Click here for the recipe.



Ascari Express (MI) is a startup aiming to compete in the Meal Kit delivery market and is looking for someone interested in their R&D division. 
Deadline 06/06.

Prior (NY) is a new membership-based travel business and media platform- They offer a “Launch Coordinator” Internship for people with a love for travel, a curiosity in the world, and a desire to be part of a pioneering approach to luxury travel.
Deadline 15/06

Antica Corte Pallavicina 
They are offering a stage in their family business as a receptionist and for guided tours/ events organisation. Deadline 12/06.

Orlando Abrigo (Treiso)
They offer an intership as guests welcoming, B&B receptionist and tasting guide during Alba truffle fair!
Deadline 08/06.

Amber Bewick, Viola Giorgione, Marta Manicone, Camilla Bondioli, Elena Terzano, Lukas Küblböck, Asya Argentieri, Niko Gruev