Nr. 30 November '18

NOVEMBER!

B-rrrrrrr! The wet and icy weather is approaching closer, but Bra life is still full of activities and events to offer. Check out what we put together for this month’s issue. Stay warm, get your winter clothes out, eat some pumpkin, and enjoy this foggy November.

-Unisg table Team-

Screen Shot 2018-10-31 at 08.32.11.png

STUDENT LIFE


We have finally marched through the doors of November. It has taken us a few roasted pumpkins and heaps and heaps of roasted chestnuts, we cannot lie. And even if Halloween wasn’t enough to scare you away, there is something else that might-the weather. The defense you have, corduroys and jumpers in all hues of brown, is not sure to hold. This is where the ASSG and the Condotta come to aid. Here are some events to keep the skies over our student lives clear.  The pub quiz has been a long-lasting tradition; and no, don’t imagine the heated arguments about the future of gastronomy you are having around the dinner table, quite often caused by the participants’ search for the veritas in the effects of aged in casks substances. It is another sort of event. Still held in a bar, though, but fueled mainly by your knowledge, competitive spirit, and team play. To sooth the booing voices in the background, there will be drinks (some ‘stuzzichini’ as well), so get your facts right and don’t skim through your emails.  Aaah, Slow Food. It doesn’t pass a day without us being reminded about them. You’d better stay attentive, though, cause the UNISG’s Condotta keeps coming up with new events. In other words, check your inboxes with the regularity you do your Instagram feeds.

We have finally marched through the doors of November. It has taken us a few roasted pumpkins and heaps and heaps of roasted chestnuts, we cannot lie. And even if Halloween wasn’t enough to scare you away, there is something else that just might-the weather. The defense you have, corduroys and jumpers in all hues of brown, is not sure to hold. This is where the ASSG and the Condotta come to aid. Here are some events to keep the skies over our student lives clear.
The pub quiz has been a long-lasting tradition; and no, don’t imagine the heated arguments about the future of gastronomy you are having around the dinner table, quite often caused by the partakers’ search for the veritas in the effects of aged in casks substances. It is another sort of event. Still held in a bar, though, but fueled mainly by your knowledge, competitive spirit, and team play. To sooth the booing voices in the background, there will be drinks (some ‘stuzzichini’ as well), so get your facts right and don’t skim through your emails!
Aaah, Slow Food. It doesn’t pass a day without us being reminded about them. You’d better stay attentive, because UNISG’s Condotta keeps coming up with new events. In other words, check your inbox with the regularity you check your Instagram feed.



WINE CORNER

fe.jpg

The sun inside the bottle.
Can wine hold an emotion or the feeling of a sunbeam on your skin? Can it include the essence of a land? Read more
Shout out to THE event that puts together vignaioli and vignerons, terroir and authenticity.

fewqs.jpg

BOOK & MOVIE CORNER


I used to wonder if I was the only person to think about food so much. And sometimes this wondering left me feeling a bit alone, just as if no other person would be interested by the things that interested me. This feeling vanishes though, when I meet a like-minded person or read an interesting article about that same question that I was pondering over. I recognize that I am not alone at all and that my ideas are shared by others – all of us being influenced and our thoughts being stimulated by that same disparate yet intriguing world.
Reading EAT UP gave me many of those moments, because Ruby Tandoh seems to think a lot about food, too. She writes wittily and insightfully about current topics, from the craze for clean eating and the rise of eating disorders to politics and pop culture. The author doesn’t tell you what you should or shouldn‘t eat, instead she chooses to reconnect you with the sheer joy of it -
so, eat it up!


Burnt (2015)

BURNT-poster-art-1.jpg

Adam Jones (Bradley Cooper) was the chef at a high-class Parisian restaurant owned by his mentor until his drug use and temperamental behavior destroyed his career and the restaurant. In the aftermath, Adam went into self-imposed exile in New Orleans to sober up, planning to head to London to restart his career and attempt to earn a third Michelin star. It's a good movie, that explain in a Realistic way how a star kitchen works, and how many difficulties there are for a high level chef. Not everybody understands how much pressure there is behind a top chef, and here you will see how his mind works and how that fantastic job can change you. In fact, Adam Jones here has a blackout period where he leaves everything and everybody, because maybe he couldn't resist to his life and he was being weak of that job. But to rise up, he will go through the kitchen again and he will become the best chef of London. 


      ALUMNI STORIES


41129050_10156153531715376_231266598567018496_o.jpg

Valeria Merlo

Meet one of the founders of our student newsletter, our dear Valeria. She finished the Triennale in 2016 and tells us about her experience in Pollenzo and what you should be taking from this wonderful place. Read the interview here.


          INSTAGRAM OF THE MONTH


For those who believe in baking therapy, who need to see it step by step to believe in magic. Check Zoe’s IG stories, one hand on the sugars and the other holding the camera, An amazing blogger, publisher and cookie enthusiast!


   FOOD FOR THOUGHT


Are we made of plastic?
“Microplastics have been found in tap water, bottled water, fish and mussel tissue and even in beer.” Professor Alistair Boxall said.
Click here

kl.jpg

Trick or treat? What’s even scarier than ghosts and witches? FOOD WASTE. 15 million pumpkins may be thrown out: enough to feed everyone in the country.
Click here

Save the oceans, feed the world!
How many fish are actually in coastal areas compared to the high seas? Could we restore a our fisheries by focusing on the coastal areas?


  EVENTS IN NOVEMBER



JOB OFFERS OF THE MONTH


Why-net, Alba is looking for a person who takes interest in the enogastronomic field. It offers projects in collaboration with private wineries. Check it out! Deadline: 31/12.

Caffè Vergnano, Milano
Are you interested in coffee? Caffè Vergnano offers a job in the contest of account and franchising. Deadline: 09/11.

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

Campamac Restaurant, Barolo
Premium Sommelier job portal offers a position as Sommelier assistant in Barolo. If you are interested, contact: ilaria@campamac.com.

National Farm to School Network, Washington
Career center is looking for a person full-time (40 hours per week). The National Farm to School Network seeks a Policy Specialist. Deadline: 16/11.


CREDITS:
Amber Bewick, Viola Giorgione, Lukas Küblböck, Nikola Gruev, Asya Argentieri,
Elena Terzano, Susanna Danieli, Martina Molino, Sonja Steffens

Nr. 29 October '18

AUTUMN IS HERE!


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

  ALL ABOUT: KOREAN CUISINE


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!



NEW SECTION! WINE CORNER

wine.jpg

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!


BOOK & MOVIE CORNER


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:  ng@unisg.it


Tampopo (1985)

tampopo.jpg

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.


      ALUMNI STORIES


43174376_344936992746532_4009115391132434432_n.jpg

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.


          INSTAGRAM OF THE MONTH


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.


   FOOD FOR THOUGHT


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


      STUDENT RECIPES


potato.jpg

Extracrispy oven potatoes

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


  EVENTS IN OCTOBER



JOB OFFERS OF THE MONTH


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.


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

Nr. 28 July '18

SUMMER IS HERE!

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

     ALL ABOUT: APEEL


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. 



SEASONS CORNER

purlsane.jpg

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!


         STUDENT LIFE


35738967_1880865575303169_5997394922276126720_o.jpg

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! 


BOOK & MOVIE CORNER


unnamed.jpg


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. 


      ALUMNI STORIES


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!


          INSTAGRAM OF THE MONTH


ig.png

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!


   FOOD FOR THOUGHT


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:


      STUDENT RECIPES


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...


  EVENTS IN JULY



JOB OFFERS OF THE MONTH


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.


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