Nr. 37 June '19

June, we missed you!

Hello guys! Finally summer is in the air and the end of this academic year is approaching. There are many cool events happening in June so check them out and don’t miss out. We hope you enjoy what we put together for this months edition, and good luck with the exams !
-Unisg table Team-

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following the paths of food and people

At its 3rd edition, Migranti Film Festival is a two-day film festival dedicated to the theme of migration, focusing particularly on second generations, coexistence, identity and multiculturalism. It is going to take place on the 28th of June in Turin and on the 29th in Pollenzo. The event is held in collaboration with our University and Slow Food, and professor Dario Leone is the Artistic Director. The program is very rich: movie screening, quiz, sport tournaments, a speaker corner, workshops, conferences, the Tavole Migranti, special meetings, a big party to celebrate the Festival, and much more!!


"The main purpose of the festival is to use cinema to activate an exchange between cultures, with the aim of exploring different identities. The festival was first started to encourage the use of cinematography as an essential factor in cultural, economic and social promotion, as a development tool for dialogue and integration. In this context, the object of study of the University of Gastronomic Sciences —gastronomy, an element of exchange between different cultures—offers the possibility of a holistic approach aiming in merging the differences through the creation of bridges crossing the rich landscape of human “biodiversity.” 


Watch the video of the past edition!


<- Click on the videos to find out more!

<- Click on the videos to find out more!

For the first time ever the Condotta Slow Food of our University collaborates with the Banco Alimentare of Piedmont.
What is "Banco Alimentare"? It promotes the collection of food surplus and its redistribution in charity structures. They are celebrating their 30 years Anniversary of activity and they want to party with us!
What's the best way to honor 30 years against food waste?
With a huge Disco Soup, obviously!
What is a Disco Soup? A Disco Soup is an event conceived by the Slow Food Youth Network to cook, eat and dance together. Showing the fun way to save food, while reflecting upon the enormous amount that goes to waste daily.  It's going to take place on Saturday the 8th of June at the headquarters of Banco Alimentare, in Moncalieri: we'll cook the food that was donated together with the help of chefs from restaurants in Turin, like Massimiliano Brunetto, Maurizio Camilli,
Silvia Ling, Alessandro Mecca, Marco Miglioli, Giorgio Picco, Luca Taretto, Fabrizio Tesse, Mauro Virdis.
A bus will be provided to go from Bra to Moncalieri, and back.
Music will be on since morning to support us during the cooking and to fire up our dance floor in the night! Save the date and get ready for it, we are going to cook, dance and eat all day long!

To join us you MUST sign up here: limited spaces!! 


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WORK IN PROGRESS on a new student association! The name hints at the topic, but why at Unisg, what are its goals? Most importantly, we want to know what it means to create a new student association and we are very excited to follow on its evolution.. or should we say, its blossoming? Check out How to create from nothing!

UNISG GARDENS - old but gold video -
We want to know how it all began, how it developed and who’s in this crazy team! We talked to passionate Alex about the connection that could be between theory and practices. Between human and nature. Unisg gardens is not only a project, it is a community, it is sharing and it is living! Get to know them!

STUDENT MENUS AT TAVOLE: Some feedbacks and previews

Check out our new website section on Tavole Accademiche! All the interviews here!



New possibilities:
an epistenological take on wine
Wine tasting is all about grammar: we focus completely on the adjectives, subject and objects, while we pay little or no attention to the whole meaning of the sentence. Professor Nicola Perullo tells us that our relationship with wine can be lived through a completely different perspective, one that, rather than a reductionist analysis, engages a fluid conversation with wine.
Let's see together how.


Circular economy: Dallo spreco al valore
Peter Lacy, Jakob Rutqvist, Beatrice Lamonica


One fact is incontrovertible: Earth's resources are limited. If current exploitation practices continue and world’s population increases, combined with the boom in demand for goods and services, said resources will soon reach the breaking point. To make matters worse, the current linear growth model considers the impact of waste as an issue that "someone else" will have to solve - and meanwhile the planet's capacity to absorb and dispose of waste decreases every year. It is clear that something needs to be done. It is not just a question of re-inserting waste (in its traditional sense inside the production cycle), but also of remedying the enormous under-utilization of natural resources, products and materials. We need to make a clean sweep of the very concept of "waste" and recognize that everything has value. Following this direction, Circular economy proposes disruptive strategies, able to make a contribution both to the planet and to profits. The authors identify five new business models that promote circular growth, and define the technologies and capabilities required to transform exhausted resources into a competitive advantage.


@maurizio “The perfect loaf” is a software engineer from Albuquerque, USA. After a trip back to his family home in Italy, he discovered a new love for sourdough and turned himself into a baker first and later into a blogger.

Maurizio believes in the value of homemade food that takes its time to be prepared, and to him sourdough bread is the explicit and transcendent example of a “slow food”.

Follow his Instagram, and go read his blog ( where you will find plenty of advices and recipes!



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What do you get when you mix a breakdancing architect with a UNISG gastronome that has a passion for barbecue? You get BBQ Da Blushu of course!
Despite starting out as an architect and designer, the call of the barbecue has never been far away for Blushu, leading him to start a food blog in 2016 to satisfy his love for food and to combine it with some silliness on social media. Over the years, his carnivorous blog and Instagram page have gone from strength to strength and, in April 2019, Blushu launched his own YouTube channel. In the first season expect to see a whole lot of meat, as he tackles the basics of barbecuing and experiments with some recipes, including one for barbecue sauce and another for chicken nuggets with a signature Blushu twist. However, if you’re thinking that this is all a bit too meaty for you, then wait for season two where he will be barbecuing with fish and vegetables and tackles the subject of eating a meaty diet in a more sustainable way. So, if you’re a barbecue fanatic on the lookout for some inspiration for the upcoming summer months, then be sure to check out BBQ Da Blushu’s YouTube channel. The show is entirely in Italian (sorry!) so, for all of you non-Italian speakers out there, don’t be put off. Instead, simply think of this as a fantastic way to pick up some great Italian BBQ vocabulary to impress your friends this summer!


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Deliciously Ella
Confused about health and wellness? Each week on this podcast Ella and Matt interview an expert to bring a little inspiration to your life - from gut health to mental health and anxiety, how to make sustainable changes, finding happiness, what happens to our brains when we exercise, skincare 101, dealing with stress, veganism and the environment and so much more.

Hosted by Ella and Matthew Mills, the founder and CEO of Deliciously Ella, this podcast brings you open, honest conversation around mental and physical health. Find it on apple podcast or on acast :)


Our friends cooked these a week ago. Bra, sup with you!?
Save them for next year, we hope summer has finally arrived!


Viennese Beef Goulasch

This classic from Austria derives from the times of the Austro-Hungarian empire and you can find it on every menu in Vienna, from the cheapest run-down places to fancy fine dining temples. Cook it in bulk and reheat it as many times as you want, it will only become tastier over time!
Enjoy this recipe!


Dark chocolate and almond truffles

This recipe is a simple one: few ingredients, quick to make and the perfect sweet bite after a meal.
Here’s the recipe.


We don't need a handful of people doing zero waste perfectly. We need millions of people doing it imperfectly.

Are you booking a holiday? Are you choosing to go camping so that you can hop from one producer to another? Then see how RV camping trips can make a change towards a zero waste lifestyle.
They have great tips on how to:
- reduce consumption
- deal with the challenges of living a zero waste lifestyle when travelling
- ensure zero waste in an RV kitchen
- prevent food packaging waste and food waste
- water waste, plastic free, cleaning products
- and many upcycling ideas
What is RV lifestyle? Jose and Jill tell us all about it in their rich blog.


The United Nation World Food Programme has influenced to this new startup idealized to feed children in very bad conditions (mainly located in the Developing Countries), affected by the national poorness or the climate change impact on the natural resources. The App has a direct outline from the FAO’s Goals and Strategic Objectives (look at point 2), which has been aligned according to the UN’s Sustainable Development Goals. This is a non-profit organization that help people to be nourished thanks to a daily donation. The aim is to fight hunger in the more efficient and effective way! It’s a see-through system, a fearless leading team that may improve the/our future.

Here a great video explaining what are the 17 FAO’s Goals for 2030!


This space has been created by the Queer Food Collective, a bunch of people attending the University of Gastronomic Sciences right now. They are extremely sensitive to what is regarding the all-around world of students; connected to this the official group has the primary objective to form social bonds in order to feel people safer and give them instruments to face better the environment they live in. An international community to confront with on different specific topics thanks to meetings, social events and much more.
The educational point of view is really important during the sessions. No lens of race, of ethnicity neither of being transgender, each person is welcomed and safeguarded as member of LGBTQl+.
This new approach to discussions and actions has been realized through an open method of coordination. In conclusion, this kind of open group may be, for certain reasons,one of the next solution for the future generation’s awkwardness.
Here a link if you would like to know more about this social construction!



The Botanical Club, Milano 
The Botanical Club looks for young, dynamic and motivated people to grow together with the dining room team, actively participating in the ever-expanding business project. Minimum previous experience in the role of Commis of the hall/Chef de Rang and knowledge of natural wine. Starting from 06/05/2019, Deadline 31/08.

Cooperativa Capenardo, Genova
They are looking for a boy/girl who wants to learn and work at Macelli44, a butchery and lab in the historic center of Genoa, where they sell meat, produce cold cuts without chemical additives and stock the ribs of cow and ox from 60 to 120 days. Deadline 15/06.

Cucina-to SRL, Torino
Open position for a production manager who can organize and supervise the kitchens (also personally taking care of the preparation and cooking of products) and generally coordinate the realization of production plans, efficiency and quality targets, times, costs, security and management of the personnel of a production line. Starting from 03/06, Deadline 31/10.

Ristorante Immorale, Milano
They are looking for a cellar and head waiter who want to give the customers a pure and authentic experience. Deadline 15/06.
They’re also looking for a sous chef for a new opening in Milan. Deadline 30/09.


Amber Bewick, Viola Giorgione, Alessia Colaianni, Sonja Steffens, Susanna Danieli, Bruce McMichael, Lukas Kublbock, Martina Molino, Alyson Parkes, Elena Terzano, Asya Argentieri