These learning experiences are focused on products, which are always studied within their surrounding context. The itineraries are designed so that similar attention is paid to small-scale producers and production on an industrial scale. This makes the trip a highly effective way of understanding the gastronomic culture of a region or a country, inevitably the result of migrations, hybridizations and the dynamics of the global market.
Slow Food Kenya is very excited to announce that we are hosting a group of 15 students from the University of Gastronomic Sciences (UNISG) in Pollenzo, Italy, for the next…