University of Gastronomic Sciences

Biodynamic pork brawn, siphon bread and organic Naccari caviar

Biodynamic pork brawn, siphon bread and organic Naccari caviar

A new recipe from the Slow Food Chefs’ Alliance in Germany: biodynamic pork brawn, siphon bread and organic Naccari caviar. Today Marcello Gallotti, a member of Carlo Catani’s “Tempi di Recupero,” a network of cooks promoting the use of scraps and leftovers, shares with us his recipe for a tasty sustainable main course: biodynamic pork brawn, siphon bread and organic Naccari caviar.   Marcello and Andrea Gallotti, who first met as students at the University of Gastronomic Sciences in Pollenzo could never have guessed …

Alice Waters to Receive Honorary Degree from the University of Gastronomic Sciences

Alice Waters to Receive Honorary Degree from the University of Gastronomic Sciences

The chef, activist, food intellectual and Slow Food vice-president will be awarded the degree at a ceremony on Friday June 22 in Pollenzo. Waters is one of the most influential figures in world gastronomy and has made a fundamental contribution to the definition of the cultural, ethical and social value of food and cooking, in particular in regards to spreading the culture of organic, seasonal eating and the promotion of food education in schools.

Migrant cuisine: Mayan Traditions from Garden to Table

Migrant cuisine: Mayan Traditions from Garden to Table

Dulce Chan Cab

There will be a large number of communities taking part in the 2018 Migranti Film Festival, from India, Peru, the Dominican Republic, Romania, Morocco, Mexico, Nigeria, and Senegal. Let’s get to know some of the people whom we will meet in Pollenzo during the four days of the festival. Here the story of Dulce Chan Cab. Though she has lived in Italy for 20 years, she is originally from Mexico and has vivid memories of the Mayan culture in which she was immersed from an early age.