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

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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. 


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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:


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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